Linzer Cookies Recipe
Linzer cookies are the best addition to the Christmas holiday cookies collection. This recipe uses my shortbread cookie dough as a base that has a buttery, crumbly texture. Today, I sandwiched these with strawberry jam but you can use other jams or fillings too.
Who doesn’t love crisp thin shortbread cookies sandwiched with delicious jam centers? I grew up with mom making these cookies during festive times to give away as gifts.
The name Linzer cookies come from the popular Linzer torte, which is originally from Austria. It is a shortbread cookie with a lattice top. Made with flour, nutmeal, egg, butter, and spices. Today, I am not using any nutmeal but you can use hazelnuts, cashews, or almond flour. These are usually sandwiched with jam but almost any filling would work.
About these cookies
I think you are going to love this one. The dough is similar to a shortbread cookie and has that crumbly texture with the jam center. It’s absolute heaven.
My kids call these jam cookies and they love them. I fill them with my homemade strawberry Jam or Blueberry, Fig Jam, raspberry jam or Apricot jam. If you don’t want to add almond meal you can try my other similar recipes like – almond Linzer cookies, raspberry Linzer cookies, and brown sugar sandwich cookies. These are also perfect to give as gifts during the holidays.
Also, I have used strawberry jam but you can use any homemade jam, ganache, buttercream. You can try many different flavors. Over the years, when I made them I’d also use fillings like dulce de leche, coconut filling, butterscotch, or caramel.
Ingredients and substitutes
- Cornstarch – This is what gives these cookies that crumble in the mouth texture. If you must omit cornstarch, I’d say add some rice flour or more all-purpose flour.
- Butter – I always use unsalted butter in my baking. And yet if you have to use salted butter – go ahead just omit the salt in the recipe.
- Fillings – This is the fun part so make it count. I’ve given you suggestions that we love to have at home. And yet you can use anything that you want!
- Extract – If you have never tried rose extract in cookies you must. They make the cookies smell sweet and fill the home and cookie jar with this delicious smell. We also use the classic almond and vanilla extract.
Linzer cookie recipe
- Dry ingredients – In a medium bowl, combine flour, salt, cornflour, nutmeg, ground cinnamon together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar, until light and fluffy.
- Add the egg followed by the vanilla, rose, and almond extract and flour mixture – combine well but don’t over mix. If the dough is too dry, add one or 2 tbsp of water.
- Divide dough into two discs and wrap in plastic wrap. Chill in the refrigerator for an hour or until firm enough to roll
Tip – The dough is soft and needs to refrigerated, so avoid adding more flour. - Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.
Tip – It is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over. - Cut the cookies
- For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter
- For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake – Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool – Once baked, cool on the baking sheet for 10 mins. Then, transfer them to a cooling rack (wire rack) to cool completely.
- Sandwich the cookies –
- Place ½ teaspoon of jam or another filling of your choice on the bottom cookie.
- Dust the top cookies with powdered sugar then sandwich the two pieces together.
- Tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Frequently asked questions
If stored properly in a cookie box these will stay fresh for up to two weeks. Place cookies in a cookie jar or airtight container to prevent them from going soft.
Yes, you can put the dough in the freezer, wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment paper. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies between parchment papers and thaw in the refrigerator overnight when ready to use.
A typical Linzer cookie disc will take between 6 to 8 minutes or 8 to 10 for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always, take into account that the cookies will continue to cook on the hot baking pan even after you take it off the oven.
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. Creaming the butter and sugar until light and fluffy is very important in making these cookies light and airy without leavening.
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Linzer Cookies
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Ingredients
Ingredients
- 8 oz (226 g) Unsalted butter (room temperature)
- ¾ cup (150 g) Sugar
- 3 cup (375 g) All-purpose flour
- 2 tbsp Cornflour ( )
- ½ tsp Salt
- ⅛ tsp Rose extract
- 1 tsp Vanilla Extract
- ¼ tsp Almond extract
- 1 Egg
- 2 tbsp Water ((if necessary))
- ¼ tsp Nutmeg ((fresh grated))
- ¼ tsp Cinnamon powder ((optional))
Filling
- ½ cup Strawberry jam
- ¼ cup Powdered sugar (for dusting)
Instructions
- Dry ingredients – In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar, until light and fluffy.
- Add the egg followed by the vanilla, rose, and almond extract and flour mixture – combine well but don't over mix. If the dough is too dry, add one or 2 tbsp of water.
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Tip – the dough is soft and needs to refrigerated, so avoid adding more flour.
- Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.Tip – it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake – Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool – Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies – Place ½ tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherTip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use castor sugar or pulse the sugar in a food processor so it dissolves easily when creaming into the butter
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place cut cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.
- This dough can be halved or double without any issues.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches you can refrigerate the cookie dough for a week or
- Freeze the dough for up to one month then – thaw in the fridge overnight before using.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
I am in the process of making these cookies and have noted there are 2 tbsp water listed in the ingredients – but it is not included in the instructions for making the cookies.
Hey Carina. Yes, use the water only if necessary otherwise it can cause the cookies to spread too much. Thanks
Where does the 2T water listed in ingredients come into play?
Ah.. thanks Brooke. The dough should be soft – only if necessary add the 2 tbsp of water. Often you may not need it. Thanks for bringing it to my attention forget to make it clear.