Best Linzer Cookies
These Linzer cookies are shortbread cookies sandwiched with jam on the inside. These cookies will be the prettiest cookies on your baking tray, and they are melt in your mouth delicious!
Ingredients
- 1 cup Flour
- ½ cup Almond flour
- ⅓ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 115 g Butter soft
- ½ teaspoon Lemon zest
- ½ teaspoon Kosher salt
- 8 teaspoon Raspberry jam
Instructions
- Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, lemon zest, and the sugar, and cream it for 2-3 minutes or until it’s creamy and light in color.
- Add the egg yolk, kosher salt, and vanilla extract. Cream the butter until the mixture is creamy and light.
- Add the flour and the almond flour. Mix until the mixture is just combined and you can’t see pockets of flour.
- Cover the Linzer cookies dough with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
- After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about ¼ inch thick.
- Using cookie cutters, cut as many cookies as you can, we use a heart shape one, star one, and a circle one but you can use your favorite cookie cutters as well.
- Then use small ½ inch cookie cutters like heart shape, circle, and a star shape! Carefully transfer the cookies onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10 minutes or until the edges are starting to turn golden.
- Take the cookies out of the oven and let them cool for 10 minutes. Then transfer them to a wire rack to cool completely.
- Dust the cookies with the holes with powder sugar and set them aside. Place about ½ teaspoon of jam or your favorite filling on the center of each whole cookie and carefully top each cookie with the powdered sugar cookie and create a sandwich cookie.
Notes
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist and tender cookies and not dense and dry cookies.
Let these cookies cool completely before you powder them with powder sugar. If you will powder them with powder sugar when they are warm, the sugar will simply melt and you won't be able to see the pretty design of the powder sugar.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
This Linzer cookie dough can be made in advance! So you can make this dough ahead of time and either freeze it in an airtight freezer-friendly container or store it in the fridge in an airtight container for up to 5 days!
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Be patient! I know it’s extremely tempting to ice these cookies as they are pulled out of the oven, but let these cookies cool for at least 20 minutes so the powder sugar and the filling won't melt.
If your dough is starting to get soft, cover it with plastic wrap and freeze it for 15 minutes to let it firm up. We repeat this step until we are out of dough and we baked all the cookies.
Nutrition
Calories: 260kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 242mgPotassium: 29mgFiber: 1gSugar: 12gVitamin A: 392IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!