Welcome to the world of Linzer cookies! These beautiful, festive treats are a hallmark of holiday baking. Hailing from Austria, they are a smaller, cookie version of the famous Linzer Torte.
Tracing its origins back to at least the 17th century, the Linzer Torte is considered one of the world’s oldest cakes.
This recipe simplifies the process, ensuring you can create these impressive cookies with ease. Get ready to bake a delicious batch of classic Linzer cookies that will delight everyone.
Table of Contents
Why You’ll Love This Linzer Cookie Recipe
This Linzer cookie recipe is a joy to bake and even more delightful to eat. It brings together simple ingredients for a spectacular result.
- Stunning Appearance: Their intricate cutout tops make them a beautiful addition to any holiday cookie platter.
- Melt-in-Your-Mouth Texture: The buttery, tender shortbread dough practically dissolves with every bite.
- Bright Flavor: A vibrant raspberry jam filling adds a burst of tangy sweetness.
- Nut-Free Option: Easily adaptable for those with nut allergies, ensuring everyone can enjoy.
- Beginner-Friendly: Surprisingly straightforward to make, even for novice bakers.
- Perfect for Gifting: They make wonderful homemade gifts for friends and family during the festive season.
Ingredients You’ll Need for Your Linzer Cookies
Gathering your ingredients is the first step to making these delightful Linzer cookies. Using good quality ingredients truly makes a difference in the final taste and texture.
Wet Ingredients:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 3 tablespoons light brown sugar (firmly packed)
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
Dry Ingredients:
- 2 cups all purpose flour
- ⅔ cup almond flour (see note to make these nut-free)
- 1 Tablespoon cornstarch
- ½ teaspoon salt
Filling & Dusting:
- ⅓ cup raspberry jam
- Powdered sugar for dusting (optional)
Notes & Substitutions
- Cornstarch is a key ingredient, creating an incredibly tender, melt-in-your-mouth cookie texture. Don’t skip it! If you need a nut-free Linzer cookie, replace the almond flour with an additional ⅔ cup of all-purpose flour and 1 tablespoon more cornstarch.
- For the best flavor, choose a high-quality raspberry jam with real fruit. Light brown sugar adds a lovely depth of flavor to the dough, enhancing its richness. The ground cinnamon is optional, but it complements the jam beautifully and adds a warm, festive note.
Essential Equipment for Making Linzer Cookies
Having the right tools makes baking these delicate cookies a breeze. You likely have most of these items already in your kitchen.
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Rolling pin
- Round cookie cutters (about 2.5-inch)
- Small decorative cookie cutters (heart or star shape)
- Parchment paper-lined baking sheets
How to Make Linzer Cookies (Step-by-Step)
Making Linzer cookies is a rewarding process, and following these simple steps will ensure a perfect batch every time. This detailed guide will walk you through creating these classic delights.
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, granulated sugar, light brown sugar, and optional ground cinnamon. Use an electric mixer to beat until the mixture is light and fluffy. This typically takes 30-60 seconds. Then, stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt. Whisk well to ensure everything is evenly distributed.
- Mix Dough: Gradually add the dry ingredient mixture to the wet butter mixture. Mix on low speed until everything is just combined and a soft dough forms. Be careful not to over-mix, as this can make the cookies tough.
- Chill Dough: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. This chilling time prevents spreading and makes the dough easier to roll. While the dough chills, preheat your oven to 350°F (175°C).
- Roll and Cut Dough: Work with one disc of chilled dough at a time. Transfer it to a lightly floured surface. Use a rolling pin to roll the dough into an even ⅛-inch thick sheet. Use your 2.5-inch round cookie cutters to cut out circles.
- Create Cutouts: For half of the round cookies, use a small heart, star, or other decorative cookie cutter to cut out a design from the center. These will be the top cookies. Place all cut cookies, both solid and cutout, onto parchment paper-lined baking sheets, leaving about 2 inches between each cookie.
- Bake Cookies: Bake the solid cookies and the cutout cookies on separate trays. This helps ensure even baking, as the cutout cookies may bake slightly faster. Bake for 9-10 minutes, or until the edges are just beginning to turn a light golden brown. The cookies should still be pale in the center.
- Cool Completely: Carefully remove the baking sheets from the oven. Let the Linzer cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They are fragile when warm.
- Dust with Powdered Sugar: Once the cutout cookies are completely cool, dust their tops generously with powdered sugar. This step is essential for their classic look.
- Assemble Linzer Cookies: Spoon a heaping teaspoon of raspberry jam onto the flat bottom of each solid cookie. Gently place a sugar-dusted cutout cookie on top of the jam, pressing down slightly to form a sandwich. Repeat with the remaining cookies.
Pro Tips for Perfect Linzer Cookies
Achieving bakery-quality Linzer cookies is simple with a few helpful tricks. These tips will address common issues and ensure your cookies are delightful.
- Prevent Dry/Crumbly Dough: Always measure your flour accurately. Spoon it into your measuring cup and level it off with a straight edge. This prevents adding too much flour.
- According to King Arthur Baking, accurate flour measurement is crucial for baking success, preventing dry or crumbly results.
- Avoid Sticky Dough: Ensure your butter is softened, but not melted, for the best dough consistency. If the dough feels too soft or sticky after mixing, chill it for an additional 15-30 minutes.
- Dusting Technique: Dust the cutout cookie tops with powdered sugar before assembling. This keeps the jam clean and visible, creating a beautiful contrast.
- Re-rolling Dough: Combine any dough scraps gently and re-roll them carefully. Overworking the dough can develop the gluten, resulting in tougher cookies.
- Even Baking: If your oven has hot spots, rotate your baking sheets halfway through the baking time. Baking solid and cutout cookies on separate trays can also prevent some from overbrowning.
Serving, Storing, & Variations for Your Linzer Cookies
These charming Linzer cookies are incredibly versatile, perfect for various occasions and easy to adapt.
- Serving Suggestions: Present these cookies on a beautiful holiday platter for a festive touch. They pair wonderfully with a cup of tea or coffee during an afternoon break. They also make thoughtful, edible gifts when packaged in decorative boxes.
- Storage: Store the assembled cookies in an airtight container at room temperature for 3-5 days. For longer storage, refrigerate them for up to a week.
- Freezing: You can freeze baked, unfilled Linzer cookies for up to 3 months. Arrange them in a single layer in an airtight container with parchment paper between layers. Thaw at room temperature before filling and dusting. You can also freeze the raw dough wrapped tightly for up to 3 months; just thaw it in the refrigerator overnight before rolling and baking.
- Filling Variations: While raspberry jam is classic, feel free to experiment! Try apricot, strawberry, or black currant jam for different fruity notes. For a richer flavor, consider fillings like Nutella, chocolate ganache, or even a luscious dulce de leche.
Nutrition Information
Here’s an estimated nutritional breakdown for one Linzer cookie. Please note these values are approximate and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cookie |
| Calories | 159 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 50 mg |
| Potassium | 19 mg |
| Fiber | 1 g |
| Sugar | 9 g |
| Vitamin A | 227 IU |
| Vitamin C | 1 mg |
| Calcium | 12 mg |
| Iron | 1 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation. Actual values may vary.
Frequently Asked Questions
Why is my Linzer cookie dough dry/crumbly?
This usually happens from too much flour. Ensure you’re measuring flour by spooning it into the cup and leveling, not scooping directly.
Why is my Linzer cookie dough too sticky?
The butter might be too warm or you might not have enough flour. Chill the dough for an additional 30 minutes before trying to roll it again.
Can I make Linzer cookies nut-free?
Absolutely! Substitute the almond flour with an equal amount of all-purpose flour and add an extra tablespoon of cornstarch for tenderness.
Can I use a different filling for Linzer cookies?
Yes, you can use various jams like apricot or strawberry. Nutella or chocolate ganache also make delicious alternatives.
Conclusion
Baking classic Linzer cookies is a truly delightful experience that yields beautiful, delicious results. These traditional Austrian treats, with their tender, buttery dough and bright jam filling, are sure to impress your family and friends. This beginner-friendly recipe ensures a smooth baking process from start to finish.
We encourage you to try your hand at these festive cookies and enjoy the sweet rewards of homemade baking. Share your beautiful creations and spread the joy of these timeless cookies!
Linzer Cookies
Ingredients
Equipment
Method
- Cream together butter, granulated sugar, brown sugar, and cinnamon. Mix in vanilla extract.
- Whisk together all-purpose flour, almond flour, cornstarch, and salt.
- Mix dry ingredients into wet ingredients until a soft dough forms. Do not overmix.
- Divide dough into two discs, wrap, and chill for 30 minutes.
- Roll dough to 1/8 inch thickness. Cut 2.5-inch circles, and cut shapes from half for tops.
- Bake at 350°F for 9–10 minutes until edges are lightly golden.
- Dust tops with powdered sugar. Fill bottoms with raspberry jam and sandwich together.
Nutrition
Notes
- To make these nut-free, substitute the almond flour with 2/3 cup all-purpose flour plus 1 tablespoon cornstarch.
- Chill dough thoroughly to make it easier to roll and prevent spreading.
- Use powdered sugar only after cookies have fully cooled.
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