Linzer cookies are one of the most classic Christmas cookies ever. We love the combination of the flavorful, rich cookie and the sweet fruity jam. Linzer’s are a classic sandwich cookie, which means they’re not the fastest to throw together — patience is key 🙂 We can guarantee that these are well worth the wait. Got questions? We’ve got answers! Check ‘em out below.
What type of cookie cutters are best 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 we also like them with a little circle. You can use a mini cookie cutter or the bottom of a piping tip.
Why do the cookies have to be so thin?
We know, it’s kind of a pain. 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.
Can I use a different type of jam?
Definitely! 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. We have a feeling lemon zest + blueberry jam or lime zest + strawberry jam would be winning combinations.
Why do you have to roll the dough out before you refrigerate it?
Instead of rolling the dough out after it’s rested in the fridge, we 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.
My cookies lost their shape in the oven. Why did this happen?
There are two reasons this might be an issue. 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 spreading!
What do I do with the mini cookies that I cut out of the centres?
You’ve got options: Either gather up all those scraps and re-roll to cut out more cookies or bake them as-is. We love snacking on the mini-cookies while we’re preparing the big ones.
My powdered sugar is covering the jam! What do I do?
If you don’t top your cookies with powdered sugar right away, the powdered sugar might sit on top of your jam instead of dissolving. Never fear! Simply wet the tip of your finger with some water and dab away the unwanted sugar.
Looking for a fast and easy cookie recipe? Try our sugar cookie bites instead!
Made these? Let us know how they went in the comment section below!
Ingredients
- 12 tablespoons (170g) unsalted butter, softened
- 1/2 cup (99g) sugar
- zest (grated rind) of 1 lemon or 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (72g) almond flour
- 1/4 teaspoon fine sea salt
- raspberry jam, for filling
- confectioners’ sugar or glazing sugar, for dusting
Directions
- In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
- In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
- Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
- Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
- Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
- In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.