Linzer Cookies Recipe

stack of linzer cookies with raspberry jam tied with red ribbon. one cookie is leaning up against the stack.

5 from 1 vote

Delightful Linzer Cookies are a holiday favorite! These almond flavored cookies are wonderfully tender and buttery with a sweet jam center and a pretty dusting of powdered sugar - absolutely irresistible! Perfect for holiday gatherings, special occasions, or a fun baking day with the kids - this recipe is sure to be a new favorite!

Course Dessert

Cuisine American, Austrian

Keyword linzer cookie, linzer cookie recipe, linzer cookies, linzer cookies recipe

Prep Time 20

Cook Time 10

Chill Time 1

Servings

Calories 174kcal

Author Trish - Mom On Timeout

Ingredients

2 cups all-purpose flour
1 cup almond flour
½ teaspoon salt
1 cup unsalted butter softened
⅔ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 large egg room temperature
½ cup jam any flavor, I used raspberry
¼ cup powdered sugar for dusting

Instructions

In a small mixing bowl, whisk together the all purpose flour, almond flour and salt. Set aside.
2 cups all-purpose flour, 1 cup almond flour, ½ teaspoon salt
In a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy.
1 cup unsalted butter, ⅔ cup granulated sugar
Add the vanilla extract, almond extract and egg. Mix until combined.
1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 large egg
Add the dry ingredients and mix with a large spoon or rubber spatula until combined and a dough forms.
Cover and chill for about an hour.
Preheat the oven to 350°F. Prepare two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll out the dough on a floured surface or between 2 pieces of parchment to about 1⁄4 of an inch thick.
Use a round linzer cookie cutter to cut out your cookies. Half of the cookies need the center cut out. Alternately, you can use any round or scalloped cutter and use mini cookie cutters to cut out the centers of half of the cookies. You can use any shape you like: Christmas tree, bell, snowman, etc.
Carefully transfer cookies to the prepared baking sheets.
Quickly re-roll the remaining cookie dough and repeat the process until all or most of the dough has been used.
Bake cookies for 10 to 12 minutes or until the edges just begin to turn golden.
Remove the cookies and let cool for 1 to 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Assemble the cookies by spreading jam on the solid cookies and dusting the cookies with cutouts with powdered sugar. Place a cutout cookie on top of a solid cookie to create a sandwich.
½ cup jam, ¼ cup powdered sugar

Notes

Storage Information

Leftovers. Linzer Cookies should be stored in an airtight container at room temperature for up to 1 week.
Making dough in advance. Prepare as instructed, wrap tightly in plastic wrap and refrigerate for up to 3 days. Dough can be frozen for up to 3 months.
Freezing cookies. Let cookies cool completely and then layer them in between sheets of parchment paper in an airtight, freezer safe container for up to 3 months.

Nutrition