Linzer Cookies

Linzer cookies are one of the most classic Christmas cookies ever. I love the combination of the flavorful, rich cookie and the sweet fruity jam. Patience is key when it comes to making this classic sandwich cookie. They require some time and effort to get them absolutely perfect, but I promise that they're well worth the wait. Keep reading on for everything you need to know on perfecting these cookies.

What People Are Saying:
“These cookies were soo easy to make. Very happy with the outcome. Will be bookmarking this recipe.” - Lauradona

“I made this recipe exactly as written and it was perfect!” - javagirl

How To Make Linzer Cookies

INGREDIENTS

• Almond Flour & All-Purpose Flour: We use a mixture of almond and all-purpose flour in these cookies. It nails the shortbread texture, and the almond flour gives a subtle nutty flavor.
• Cinnamon & Cloves: This combination gives that subtle warming, spiced flavor to these cookies that makes them reminiscent of Christmas morning.
• Egg: All you need is one egg to hold the batter together, creating a moist but structurally sound cookie.
• Vanilla Extract: A little bit of pure vanilla extract adds a subtle floral, sweet flavor to these simple cookies.
• Butter: A stick of butter makes these cookies moist and, well, buttery, while forming our dough.
• Sugar: These cookies have the perfect amount of sweetness—they’re not overly sweet, so they don’t compete with the jam.
• Jam: I chose raspberry, but choose whatever jam you like best. Boysenberry, apricot, or strawberry are all great. If you’d like to spice it up a bit, try stirring citrus zest into your jam after you microwave it. I have a feeling lemon zest + blueberry jam or lime zest + strawberry jam would be winning combinations.

STEP-BY-STEP INSTRUCTIONS

In a small bowl, whisk together your egg and vanilla extract until fully combined. Then, in another medium bowl, whisk together your almond flour, all-purpose flour, cinnamon, cloves, and salt.

Then, in a large bowl, beat butter and sugar together with a hand mixer until light and fluffy. This should take around just 3-4 minutes. Once fluffy, add in the egg mixture and beat until combined. Then, add in the dry ingredients and beat until just incorporated—no need to overdo it.

Once the dough is formed, divide it in half, and form each half into a disc. Place each between 2 pieces of parchment paper, then, using a rolling pin, roll each piece of dough to ⅛” thickness.

Once rolled out, place the sheets of dough on a baking sheet or cutting board, and transfer to the refrigerator to chill for around 2 hours. Alternatively, you can put in the freezer for around 30 minutes if you’re in a rush. Preheat your oven, then line 2 large baking sheets with parchment paper. Peel away the top layer of parchment paper from your cookie dough, then use a 2” round cookie cutter to cut out the cookies. Then, use a smaller round cookie cutter (a heart if you want these to be extra adorable) to cut windows in half of the cookies.

Place the cookies on the baking sheet, making sure you space them around 1” apart. Bake them for around 7 to 9 minutes, or until the cookies are lightly golden. Let them cool while you make your jam. Add 1 teaspoon of water into your jam in a microwave safe bowl, then microwave on low for 30 seconds. Then, spread about ½ tsp of the jam in the center of a cookie without a cutout, then top with a second cookie.

Dust with powdered sugar, and serve!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The best cookie cutters to use. These look best with a biscuit cutter that has a fluted edge, but if you don't have one of those, don't feel like you need to run and buy one. A regular circular biscuit or cookie cutter will work just fine. As for the cut-out shape, hearts are classic (and make these a great Valentine's Day dessert), but I also like them with a little circle. You can use a mini cookie cutter or the bottom of a piping tip.
• Make your cookies thin. We know, it’s kind of a pain, but since you’re stacking the cookies, you want them super thin so the cookie-to-jam ratio is just right. Any thicker than 1/8” per cookie will yield a hefty, dry cookie.
• Roll out the dough before refrigerating. Instead of rolling the dough out after it’s rested in the fridge, I like rolling it out as soon as it comes together. Otherwise, you’ll be wrestling with rock hard dough, which can often lead to cracking. Using this roll-out-first method means you can get right to cutting your cookies.
• Prevent your cookies from losing their shape. There are two reasons this issue might occur. One, is your dough thicker than 1/8”? If so, try rolling it out a bit more. Two, is your dough sticky and soft? If so, try popping your raw cookies (on the baking sheet) back into the refrigerator for 10 to 15 minutes to allow the butter to firm up again. Et voila, no more spreadage!
• What do I do with the mini cookies that I cut out of the centers? You’ve got options: Either gather up all those scraps and re-roll to cut out more cookies, or bake them as-is. I love snacking on the mini-cookies while we’re preparing the big ones.
  

Variations

Besides switching up the jam, there are plenty of ways to get creative with these cookies. Switch up the cutout shape, or make linzer trees if you're looking to really up the holiday vibe.

Storage

If you have any leftovers, store them at room temperature in an airtight container for around 3 days.