Classic Linzer Cookies: A Year-Round Delight of Buttery, Jam-Filled Perfection
Indulge in the exquisite taste of homemade Linzer cookies, a timeless treat that brings joy far beyond the holiday season. These delicate shortbread cookies boast a wonderfully rich, buttery texture with a subtle, yet distinct, almond flavor that truly melts in your mouth. Each pair is beautifully sandwiched together with your favorite vibrant fruit jam, creating a delightful balance of sweet and tart that is simply irresistible.
Often recognized by their signature cut-out window on top, revealing the glistening jam beneath, Linzer cookies are as pleasing to the eye as they are to the palate. While traditionally popular during festive times, their elegant simplicity and customizable nature make them a perfect indulgence any day of the year. Whether you’re a seasoned baker or new to the kitchen, this recipe guides you to create stunning, delicious Linzer cookies that will impress everyone.
Why This Linzer Cookie Recipe is a Must-Try
While Linzer cookies are undeniably a staple of holiday baking, often appearing on festive platters and cookie exchanges, their charm and deliciousness extend throughout the entire year. This recipe, in particular, stands out for several compelling reasons, making it a fantastic addition to your baking repertoire for any occasion.
First and foremost, the magic of these cookies lies in their texture. They strike the perfect balance between a satisfyingly slight crunch at the edges and a tender, buttery interior that truly melts in your mouth with every bite. The incorporation of almond flour gives them a nuanced, sophisticated flavor profile reminiscent of the classic Linzer Torte, distinguishing them from ordinary shortbread. This subtle nuttiness beautifully complements a wide array of jam fillings.
What truly makes these Linzer cookies a joy to bake and share is their incredible versatility. You’re not limited to a single shape; you can use any cookie cutter to create the signature window. Imagine tiny hearts for Valentine’s Day, charming bunnies for Easter, festive stars or trees for Christmas, or even simple circles for an elegant everyday treat. This customizable aspect makes them incredibly fun for bakers of all ages and perfect for tailoring to any celebration or theme.
Furthermore, this recipe delivers a consistently beautiful and delicious cookie. The dough is designed to be manageable, less prone to spreading, and easy to roll out, ensuring your intricate shapes hold perfectly. It’s a rewarding baking experience that produces stunning results, whether you’re making a small batch for your family or a large batch for a special event. Plus, if you have an abundance of jam that needs using up, Linzer cookies offer a delightful and delicious solution, much like our beloved classic Thumbprint Cookies.
Essential Ingredients for Perfect Linzer Cookies
Crafting exceptional Linzer cookies begins with selecting the right ingredients. Each component plays a vital role in achieving that signature buttery, slightly nutty flavor and delicate, melt-in-your-mouth texture. You’ll find all precise measurements and detailed instructions in the printable recipe card at the conclusion of this post.
FLOUR: Our recipe utilizes a combination of all-purpose flour and almond flour. The all-purpose flour provides the necessary structure, while the almond flour is key to imparting that characteristic subtle almond flavor, making these cookies a true homage to the classic Austrian Linzer Torte. Beyond flavor, almond flour also contributes to the tender crumb of the shortbread. If you’re looking to experiment, feel free to finely grind walnuts or even hazelnuts to introduce a different, equally delightful nutty flavor profile. Ensure your flours are fresh for the best results.
FILLING: The vibrant jam filling is arguably the star of these cookies. For this particular recipe, we’ve opted for a delightful duo of bright orange marmalade and a classic seedless fruit jam. However, the beauty of Linzer cookies lies in their adaptability to your preferred flavors. Common choices include tangy lemon curd, sweet and tart raspberry, rich blackberry, juicy blueberry, mellow apricot, or classic strawberry. Opt for high-quality jams with a good fruit content and a relatively thick consistency to prevent them from oozing out during assembly. Seedless varieties tend to offer a smoother, more elegant finish.
EGG: While some Linzer cookie recipes may omit eggs, we include a single egg in this recipe. Its primary function is to act as a crucial binding agent, helping to bring the dough together into a cohesive mass. This prevents the dough from becoming overly crumbly and makes it much easier to work with, resulting in a smoother, more pliable texture that rolls out beautifully and holds its shape during baking.
BUTTER: Unsalted butter is the cornerstone of any good shortbread cookie, and Linzer cookies are no exception. Using unsalted butter allows you complete control over the total salt content in your dough, ensuring a perfectly balanced flavor. It’s imperative that your butter is at proper room temperature – soft enough to easily indent with your finger but not melted or greasy. If you only have salted butter on hand, you can certainly use it, but remember to omit the pinch of salt specified in the recipe to avoid over-salting your cookies. High-quality butter will significantly enhance the overall richness and flavor.
FLAVOR ENHANCERS: The depth of flavor in these cookies comes from several components working in harmony. Vanilla extract is added to enhance and round out the overall sweetness, providing a warm, familiar note. For those who desire an even more pronounced nutty essence, a swap to almond extract can intensify that particular flavor. A touch of cinnamon lends a lovely warmth and aromatic depth, which is traditionally found in Linzer baked goods. And of course, the sweet or tart jam filling contributes significantly to the final taste. Lastly, for an extra burst of brightness, don’t hesitate to incorporate finely grated lemon or orange zest into the dough – it adds a wonderful aromatic lift that complements the fruit filling beautifully.
Make sure all your ingredients are measured accurately before you begin, and ensure your butter and egg are at room temperature for optimal mixing and dough consistency.
Step-by-Step Guide: How to Make Irresistible Linzer Cookies
These detailed step-by-step photos and instructions are designed to help you visualize each stage of the recipe, ensuring your baking success. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can easily Jump to Recipe at the bottom of this page.
- Prepare Your Oven: Begin by preheating your oven to 350°F (180°C). Accurate oven temperature is crucial for even baking, so if you have an oven thermometer, it’s a good time to check.
- Cream Butter and Sugar: In a large mixing bowl, combine your softened, room-temperature butter and granulated sugar. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the mixture on medium-high speed until it becomes noticeably creamy, light, and fluffy. This process incorporates air, which contributes to the cookies’ delicate texture.
- Add Wet Ingredients: Introduce the egg and vanilla extract to the creamed butter and sugar mixture. Continue to mix until they are fully combined and the mixture is homogeneous. Throughout this step, and others, remember to frequently scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, all-purpose flour, salt, and cinnamon until well combined. This step ensures an even distribution of the dry ingredients throughout the dough.
- Incorporate Dry into Wet: Gradually add the dry flour mixture to the wet butter mixture in several additions, beating on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
- Chill the Dough (Crucial Step): Gather the dough into a disc shape and wrap it tightly in plastic cling film. Refrigerate the dough for a minimum of 3 hours, or ideally, overnight. This chilling period is essential: it allows the butter to firm up, preventing the cookies from spreading excessively in the oven, and also gives the flavors time to meld and deepen, resulting in a more flavorful cookie that’s much easier to roll and cut.
- Roll and Cut Cookies: Once chilled, remove the dough from the refrigerator. Lightly flour a clean work surface and your rolling pin. Roll the dough evenly until it is approximately 1/8 inch thick. Using your preferred cookie cutters, cut out shapes. Carefully transfer these shapes to baking sheets lined with parchment paper or silicone mats. Now, take a smaller cookie cutter (or the inner cutter from a Linzer set) and cut out the center of exactly half of your cookies. These will form the tops, allowing the jam to peek through.
EXPERT TIP: For authentic Linzer cookies, consider using classic Linzer cookie cutters which come with various center shapes. Alternatively, any regular multi-sized cookie cutters will work beautifully. Gather any dough scraps, gently re-roll them, and cut out additional cookies until all dough is used.
- Second Chill and Bake: For best results and to prevent spreading, refrigerate the cut cookies on the baking sheets for at least 10 minutes before baking. Then, bake them in your preheated oven for 12-14 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary slightly between ovens.
- Cool Completely: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that they are entirely cool before assembly to prevent the jam from making them soggy or dissolving the powdered sugar.
- Assemble and Fill: Once cooled, take a bottom (full) cookie and spread approximately a teaspoon of your chosen jam onto its flat side. Carefully place a top (cut-out) cookie over the jam-covered bottom, creating a delicate sandwich. If desired, you can use a small spoon or a piping bag to add a bit more jam into the open center for a more pronounced look. For a traditional finish, dust the assembled cookies generously with powdered sugar. Serve immediately or store as directed.
Frequently Asked Questions About Linzer Cookies
To maintain their freshness and flavor, store Linzer cookies in an airtight container at room temperature. They will keep well for up to 3 days. It’s important to note that the moisture from the jam filling will gradually soften the shortbread cookies over time. If you prefer your Linzer cookies to have that characteristic crispness, we highly recommend assembling them with jam just before you plan to serve them. Alternatively, you can store the un-filled cookie halves in an airtight container for up to a week, then fill them when ready to enjoy.
Absolutely! Linzer cookies can be frozen, making them an excellent make-ahead option. For the best results, we recommend freezing the unbaked dough. Prepare the dough as instructed, then shape it into discs and wrap it very tightly in several layers of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe, sealed zip-top bag. The dough can be kept in the freezer for up to 8 weeks. When you’re ready to bake, transfer the frozen dough to the refrigerator to thaw overnight. Once thawed, roll, cut, and bake according to the recipe directions. You can also freeze baked, unfilled cookie halves in an airtight container for up to 2-3 weeks; just thaw at room temperature and then fill with jam before serving.
Don’t let those delicious dough scraps go to waste! Gently gather them together, knead them briefly to bring them into a cohesive mass (try not to overwork them, though), and then re-roll them. You can cut out a few extra Linzer cookies from the re-rolled dough. Keep in mind that re-rolled dough might be slightly tougher, but it will still be delicious. Another fun idea is to cut out tiny shapes from the scraps, bake them as mini “cookie bites,” and serve them alongside the main Linzer cookies or use them as a charming garnish.
The best jam for Linzer cookies is largely a matter of personal preference! Traditional choices often include raspberry, apricot, or redcurrant for their lovely tartness that cuts through the buttery cookie. Seedless jams are generally preferred for a smoother finish and easier slicing. Look for jams with a good fruit content and a slightly thicker consistency, as very thin jams can make the cookies soggy more quickly or spill out. Beyond tradition, orange marmalade, lemon curd, strawberry, cherry, or even blueberry can create delicious variations. Don’t be afraid to experiment with your favorite fruit flavors!
Several factors can contribute to Linzer cookies spreading. The most common culprit is warm dough. Ensure your butter is at the correct room temperature (soft but not melted) and, most importantly, don’t skip the chilling steps! Chilling the dough both before rolling and after cutting helps the butter solidify, preventing the cookies from spreading too rapidly in the oven. An overly warm kitchen can also affect dough temperature. Additionally, overmixing the dough can develop gluten, leading to tougher cookies that spread more. Finally, a slightly too-warm oven can cause premature spreading before the cookie structure sets.
These delightful, buttery shortbread cookies, elegantly cut into decorative shapes and filled with luscious marmalade or sweet fruit jam, are more than just a seasonal treat. Our Linzer cookies are designed for that perfect balance of crunch and tender melt-in-your-mouth goodness, making them absolutely ideal for holiday cookie exchanges, festive gatherings, or simply as a sophisticated accompaniment to your afternoon tea. Their beautiful appearance and irresistible flavor ensure they’ll be a favorite on any occasion!
More Delightful Cookie Recipes to Explore
If you loved making these Linzer cookies, you’re in for a treat with our other fantastic cookie recipes. Expand your baking repertoire with these tried-and-true favorites, perfect for any craving or occasion:
- Spritz Cookies
- Grandma’s Sugar Cookies
- Orange Crinkle Cookies
- Soft & Chewy Peanut Butter Cookies
- Italian Anisette Cookies
- Festive Cornflake Christmas Wreaths
- Turtle Thumbprint Cookies
I absolutely adore sharing my passion for baking and cooking with all of you, right from my kitchen to yours! Remembering to check back daily for new recipes can be a bit challenging, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily dose of delicious recipes!
Linzer Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 1 cup unsalted butter at room temperature
- 1 large egg
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ⅔ cup almond flour
- 2 cups all-purpose flour
- a pinch of salt
- ¼ tsp ground cinnamon
- ½ cup orange marmalade
- ½ cup seedless fruit jam (e.g., raspberry, apricot, or strawberry)
- Powdered sugar (for dusting, optional)
Things You’ll Need
-
Insulated baking sheets
-
Mixing bowls
-
Hand mixer
-
Rolling pin
-
Cookie cutters (various shapes)
Before You Begin
- You can store Linzer cookies by sealing them in an air-tight container kept at room temperature for up to 3 days.
- The moisture in the jam will soften the cookies when stored. So, if you want them to be crisp, assemble them just before serving.
- Ensure butter and egg are at room temperature for optimal mixing.
- Don’t skip the dough chilling steps; they are crucial for preventing spread.
Instructions
-
Preheat your oven to 350°F (180°C).
-
In a large bowl, mix butter and granulated sugar together until creamy and light, about 2-3 minutes.
-
Add the egg and vanilla extract; mix to combine, scraping the sides of the bowl to ensure proper incorporation.
-
In another bowl, whisk together almond flour, all-purpose flour, salt, and cinnamon. Gradually add this dry mixture in parts to the butter mixture, beating on low speed until just incorporated and a soft dough forms. Do not overmix.
-
Form the dough into a disc, wrap it tightly in cling film, and refrigerate for at least 3 hours or preferably overnight.
-
On a lightly floured surface, roll the chilled dough until it is 1/8 inch thick. Use cookie cutters to cut out desired shapes. Place them on prepared baking sheets. With a smaller cookie cutter, cut out the center of half of the cookies to create the top pieces.
-
Refrigerate the cut cookies on the baking sheets for at least 10 minutes, then bake for 12-14 minutes, or until you see slight browning at the edges.
-
Remove from the oven and let cool completely on a wire rack before assembling.
-
Spread a teaspoon of jam on the bottom (full) half of each cookie. Sandwich together with a cut-out top cookie. Fill the center opening with a little extra jam using a spoon or piping bag. Optionally, dust your assembled cookies with powdered sugar.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.