Description
This classic Linzer Cookies recipe produces delicate, buttery sandwich cookies filled with sweet cherry jam. Featuring a tender almond-infused shortbread base dusted with powdered sugar, these festive cookies are perfect for holiday gatherings or special occasions. The dough is chilled and rolled out before being cut into shapes with cut-out centers, baked to a light golden perfection, and then sandwiched with luscious cherry jam.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (226g, room temperature, 2 sticks)
- 1 cup granulated sugar (200g)
- 1 large egg (50g, room temperature)
- 1 tsp pure vanilla extract (4g)
- 2½ cups all-purpose flour (300g, spooned and leveled)
- ½ cup almond flour (48g)
- 1 tsp baking powder (4g)
- ¼ tsp kosher salt
Assembly
- ¼ cup powdered sugar (28g), for dusting
- ½ cup cherry jam (170g)
Instructions
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. This step creates an airy base for tender cookies.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the buttery mixture and mix to combine fully, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, almond flour, baking powder, and kosher salt evenly to distribute the leavening and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients in the mixer bowl. Mix to combine thoroughly, scraping down the sides as needed to ensure an even dough.
- Chill Dough: Divide the dough into two equal discs, wrap them tightly in plastic wrap, and refrigerate for 30 minutes to firm the dough for easier rolling.
- Roll Out Dough: Lightly flour your work surface and roll each dough disc out to a ¼-inch thickness, preparing for cookie cutting.
- Cut Cookies: Using a 3-inch cookie cutter, cut out 36 cookie shapes (circles, stars, trees, etc.). Place them spaced apart on parchment-lined baking sheets.
- Cut Centers: Take half of the cut cookies and use a 1-inch cookie cutter of the same shape to cut out the center, creating windows to show jam filling.
- Chill Cookies: Place the cut cookie shapes back in the freezer or refrigerator for 30 minutes to chill again, which helps maintain shape while baking.
- Preheat Oven: While chilling, preheat your oven to 350°F (177°C) preparing for baking.
- Bake Cookies: Bake the cookies for 13-15 minutes until edges are just golden brown. Remove from oven and allow them to cool completely on the baking tray to firm up.
- Dust with Powdered Sugar: Generously dust the cookies with the cut-out center (window cookies) with powdered sugar to create a snowy appearance.
- Assemble Sandwiches: Spread about 1 tablespoon of cherry jam onto the flat side of each whole cookie. Carefully sandwich a powdered sugar-dusted cookie on top, aligning shapes for a beautiful presentation.
Notes
- Chilling the dough and cookies is essential to prevent spreading and to maintain crisp edges.
- Use almond flour for a subtle nutty flavor that enhances the classic Linzer cookie profile.
- You can substitute cherry jam with raspberry or apricot jam for different flavor variations.
- Ensure cookies are completely cooled before sandwiching to avoid jam melting and sliding.
- Store Linzer cookies in an airtight container at room temperature for up to one week.
