Linzer Cookies Recipe
Linzer Cookies are timeless Austrian treats that look stunning on any holiday dessert spread. These delicate sandwich cookies pair buttery shortbread with sweet, jewel-like raspberry jam.
Though Linzer Cookies look intricate, they’re simple to bake and even easier to customize. Traditional recipes use almond flour, but they’re just as delicious nut-free.
Linzer Cookies Must-Haves
- Unsalted butter – Gives the cookies their tender, melt-in-your-mouth texture.
- Granulated sugar & light brown sugar – Sweeten and add a hint of caramel-like depth.
- Vanilla extract – Enhances the warm, buttery flavor.
- All-purpose flour – The base for the soft, delicate dough.
- Almond flour – Provides classic nutty flavor; can be swapped to keep these nut-free.
- Cornstarch – Keeps the cookies tender and light.
- Salt – Balances the sweetness beautifully.
- Raspberry jam – Classic filling that adds bright, fruity contrast.
- Powdered sugar – Finishing touch for a snowy, festive look.
How to Make Linzer Cookies: A Quick Peek
Start by creaming the butter, sugars, and cinnamon until light and fluffy, then blend in the vanilla. Whisk together your flours, cornstarch, and salt, and stir into the butter mixture until just combined.
Divide the dough into two discs and chill for at least 30 minutes. Once chilled, roll out each disc and cut circles, cutting windows into half. Bake until just golden. Once cooled, dust the tops with powdered sugar, spread jam on the bottoms, and sandwich them together.
Sweet Success: Tips for Perfect Linzer Cookies
Chilling the dough is key—don’t skip this step, as it prevents spreading and makes cutting shapes easier. Use good quality jam; raspberry is classic, but apricot or strawberry are tasty twists. If going nut-free, bump up the cornstarch as noted to keep the cookies tender. For extra charm, vary your window shapes with hearts or stars.
These cookies look especially pretty when generously dusted with powdered sugar just before serving, so wait to do that until they’re ready to be shared.
Storing Your Linzer Cookies Like a Pro
Store Linzer Cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate them for up to a week. If stacking, place parchment between layers to prevent sticking. For best flavor and texture, enjoy within a few days while the cookies are still crisp and the jam is bright.
Embrace this classic recipe to create beautiful, bakery-worthy Linzer Cookies that’ll steal the spotlight at any gathering!
Linzer Cookies Recipe
Ingredients
- ½ teaspoon salt
- 1 cup 226 g unsalted butter, softened
- 1 Tablespoon cornstarch
- ⅓ cup 160 g raspberry jam
- ½ cup 100 g granulated sugar
- ⅔ cup 67 g almond flour (see note for nut-free option)
- Powdered sugar for dusting (optional)
- 2 cups 250 g all-purpose flour
- ¼ teaspoon ground cinnamon optional
- 1 ½ teaspoons vanilla extract
- 3 tablespoons light brown sugar firmly packed
Instructions
- Using an electric mixer, blend the butter, both sugars, and cinnamon until the mixture turns pale and airy, about 30 to 60 seconds, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt, then gently incorporate this dry mixture into the butter blend, mixing only until no dry streaks remain. Shape the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for no less than 30 minutes while preheating the oven to 350°F (175°C). Working with one disc at a time, roll the dough on a lightly floured surface to a thickness of ⅛ inch, then cut out 2½-inch rounds and place them on parchment-lined baking sheets, leaving 2 inches of space between each. Using a small heart or star-shaped cutter, cut a window in the center of half the rounds. Bake the cookies with cutouts separately from the solid rounds to ensure they bake evenly. Gather any leftover dough scraps and re-roll as needed. Bake each batch for 9 to 10 minutes, or until the edges just begin to turn a light golden hue. Let the cookies cool completely on a wire rack. Lightly dust the tops of the cookies with cutouts with powdered sugar. Place a generous teaspoon of raspberry jam onto the flat side of each solid cookie, then gently press a cutout cookie on top to create a beautiful sandwich.
