Go Back
–+ servings
Linzer Cookies

Irresistible Linzer Cookies: A Festive Taste of Joy

These Linzer Cookies are a holiday classic filled with raspberry jam, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Austrian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 teaspoon Baking Powder Ensure it’s fresh for fluffy results.
  • ½ cup Confectioners’ Sugar Sweetens and adds dusting effect.
  • 1 teaspoon Ground Cinnamon Adds depth to flavor.
  • 1 pinch Salt Enhances overall flavor.
  • 1 cup Unsalted Butter Cold and diced into small pieces.
  • ½ cup Granulated Sugar Contributes sweetness and tenderness.
  • 1 teaspoon Pure Vanilla Extract Infuses flavor into the dough.
  • 1 large Egg Binds ingredients together.
  • ½ cup Pecan Halves Optional for nutty flavor and texture.
For the Filling
  • ½ cup Seedless Raspberry Jam Feel free to substitute with other jams or chocolate ganache.

Equipment

  • Stand mixer
  • Rolling Pin
  • Fluted Cutter
  • Parchment Paper
  • Baking Sheets

Method
 

Dough Preparation
  1. In a large bowl, whisk together flour, baking powder, confectioners’ sugar, ground cinnamon, and salt. In a stand mixer, cream unsalted butter and granulated sugar until light and fluffy. Blend in vanilla extract and egg. Gradually mix in dry ingredients, forming a soft dough. Divide into two disks, wrap in plastic, and refrigerate for at least 2 hours.
Baking Preparation
  1. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough to ¼ inch thick. Cut out rounds, then cut out shapes from half of those rounds for the tops. Repeat with the second disk.
Baking Cookies
  1. Line two baking sheets with parchment paper. Place cookie rounds 2 inches apart. Chill cookies for 5 minutes, then bake for 8-10 minutes until pale golden. Allow to cool on wire racks.
Assembling Cookies
  1. Heat raspberry jam over low heat until thickened. Dust cookie tops with confectioners’ sugar. Spread a layer of jam on the uncut cookies and place the sugared cutouts on top to form sandwich cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 2 hours to prevent spreading during baking. Roll the dough carefully to maintain texture. Store cookies in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!