Classic Linzer Cookies

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Linzer cookies are no doubt a classic, and similar to sugar cookies they can be fun for any occasion. Rich, buttery cookies sandwiched together with sweet, tart jam of choice, topped with a dusting of powdered sugar. These cookies are easy to customize for any occasion, you can make them into a variety of shapes and sizes. I like making them into smaller, bite sized cookies.

I use this set of mini cookies cutters, they are small and compact, which we all can appreciate as cookie cutters can sometimes be a mess to organize. They make it easy to turn your cookies into fun shapes, especially these linzer cookies!

I also recommend adding round/fluted cookies cutter to your arsenal. They aren’t only helpful for cutting out linzer cookies, but they are great for cutting out biscuits, pie dough, even pizza dough for mini pizzas! I love these, cookie cutters, they come in a set of 7 different size and they stack inside each other, again taking up minimal space! Even better, they are double sided, one side is round and one side is fluted. This way you only need to buy one set instead of two separate sets!

Since it’s getting close to valentines day, of course I had to add a heart somewhere, and I used strawberry jam to add a nice, bright red color. These linzer cookies would make a great addition to valentines cookies bags or boxes, or a nice treat to snack on at home.

Try these other delicious cookie recipes!

Easy Cut Out Sugar Cookies with Buttercream Frosting

Salted Caramel Brownie Cookies

Italian Lemon Cookies

Chocolate Thumbprint Cookies with Raspberry Compote

Molasses Ginger Cookies

My linzer cookie dough seems dry:

Immediately after mixing, the dough may seem dry and crumbly. No need to worry, transfer it out onto a cleaned, floured surface and work it together for a little until a dough has formed. All of the crumbles should start to mix back in, similar to shortbread. It may also seems a little dry while rolling out, but I promise just give it some time and it will come together!

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Why does this recipe call for almond flour?

Almond flour is of course a staple in low-carb treats, but is also becoming more common in traditional baked goods. Due to the high fat content in almond flour, it yields in soft, tender baked good. It works well in recipes where you want a soft, moist final product. Combining it with traditional all-purpose flour keeps it from giving an overwhelming almond flavor while still resulting in a nice texture.

Instructions

In a small mixing bowl combine the flours, salt, and cinnamon, stir to combine. Set aside.

In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the sugar and butter together until soft and fluffy, 3-4 minutes. Add in the eggs, one at a time, and the vanilla and almond extracts. Scrape down the sides and slowly add in the dry ingredients. Mix until a dough has formed. It may seem a little bit dry.

Transfer the dough out onto a clean, lightly floured surface. Knead slightly to work it into a ball. Divide the dough into two separate chunks, place each chunk of dough between 2 pieces of parchment paper. Use a rolling pin to roll the dough out until it is about 1/8″ to 1/4″ thick, you want the cookies pretty thing since they will be sandwiches together. Once the dough has been rolled out, transfer to the refrigerator to chill for at least an hour.

Once chilled remove the dough from the fridge, preheat the oven to 350 degrees F. Using a round or fluted cookie cutter, cut the dough into rounds. If possible, try to get an even number. Use a smaller round or shaped cookie cutter to cut shapes in the middle of the cookie tops, if desired. This is optional.

Line a baking sheet with parchment paper, place cookies about and inch apart and bake for 5-6 minutes until slightly golden brown. See notes for baking times. Allow to cool slightly and transfer to a cooling rack. Repeat with remaining dough. Allow the cookies to cool completely and spoon or pipe jam of choice into the center of the bottom cookie. If you plan to dust your cookies with powdered sugar, dust the tops before placing them on top of the bottom cookies, this will keep powdered sugar off of the jam. Sandwich all cookies together and enjoy. These are best eaten within 1-2 days of baking.

Notes

**I recommend rolling the dough out between parchment paper because you can reuse it when it is time to bake the cookies. I don’t recommend using wax paper, as it is not oven safe.

**Baking time will vary based on the size and thickness of your cookies. I used a small 2″ round cookie cutter and 5-6 minutes was perfect. If your cookies are larger, you may need to make for an additional 2-3 minutes. Same goes if you are making smaller cookies, reduce the baking time by 1-2 minutes. 

**This dough can also be chilled in the freezer for 25-30 minutes if needed.

**Keep the cutout from your cookie tops and bake separately for 1-2 minutes, for a fun treat while you are waiting for your cookies to be done.

Classic Linzer Cookies

Rich, buttery cookies sandwiched together with sweet jam
0 from 0 votes
Print Pin Rate
Course: Dessert
Keyword: Cookies, Jam, Linzer Cookies, Sandwich Cookies
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time:: 1 hour
Total Time: 1 hour 20 minutes
Author: The Hearty Life
Cost: $
Servings: 2 Dozen

Equipment

  • Round or fluted cookie cutters

Ingredients

  • 1 cup Almond flour, finely ground
  • 2 cups All-purpose flour
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Butter, softened, 1 stick
  • 1/2 cup Sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 1 tbsp Almond Extract
  • Raspberry, strawberry, or grape jam for filling
  • Powdered sugar, for dusting

Instructions

  • In a small mixing bowl combine the flours, salt, and cinnamon, stir to combine. Set aside.
  • In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the sugar and butter together until soft and fluffy, 3-4 minutes. Add in the eggs, one at a time, and the extracts. Scrape down the sides and slowly add in the dry ingredients. Mix until a dough has formed. It may seem a little bit dry.
  • Transfer the dough out onto a clean, lightly floured surface. Knead slightly to work it into a ball. Divide the dough into two separate chunks, place each chunk of dough between 2 pieces of parchment paper. Use a rolling pin to roll the dough out until it is about 1/8" to 1/4" thick, you want the cookies pretty thin since they will be sandwiched together. Once the dough has been rolled out, transfer to the refrigerator to chill for at least an hour.
  • Once chilled remove the dough from the fridge, preheat the oven to 350 degrees F. Using a round or fluted cookie cutter, cut the dough into rounds. If possible, try to get an even number of tops and bottoms. Use a smaller round or shaped cookie cutter to cut shapes in the middle of the cookie tops, if desired. This is optional.
  • Line a baking sheet with parchment paper, place cookies about and inch apart and bake for 5-6 minutes until slightly golden brown. See notes for baking times. Allow to cool slightly and transfer to a cooling rack. Repeat with remaining dough. Allow the cookies to cool completely and spoon or pipe jam of choice into the center of the bottom cookie. If you plan to dust your cookies with powdered sugar, dust the tops before placing them on top of the bottom cookies, this will keep powdered sugar off of the jam. Sandwich all cookies together and enjoy. These are best eaten within 1-2 days of baking.

Notes

**I recommend rolling the dough out between parchment paper because you can reuse it when it is time to bake the cookies. I don’t recommend using wax paper, as it is not oven safe.
**Baking time will vary based on the size and thickness of your cookies. I used a small 2″ round cookie cutter and 5-6 minutes was perfect. If your cookies are larger, you may need to make for an additional 2-3 minutes. Same goes if you are making smaller cookies, reduce the baking time by 1-2 minutes. 
 

Did you make this recipe?

I would love to see it! Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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