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Dorothy Thomas

Linzer Cookies Recipe

A classic Austrian holiday treat, Linzer Cookies are buttery, jam-filled sandwich cookies with a delicate lattice or cut-out design. These cookies are tender, slightly nutty, and perfect for festive occasions.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 18 20
Course: Dessert, Snack
Cuisine: Austrian, German
Calories: 150

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • 120g 1 cup Almond flour (or finely ground hazelnuts)
  • ½ tsp Ground cinnamon
  • ¼ tsp Salt
  • 113g ½ cup Unsalted butter (room temperature)
  • 100g ½ cup Granulated sugar
  • 1 Large egg yolk
  • 1 tsp Vanilla extract
  • ½ cup Raspberry jam (or blackberry/red currant)
  • Powdered sugar (for dusting)

Equipment

  • Mixing bowls
  • Rolling Pin
  • cookie cutters(round + small shape for centers)
  • Baking sheet
  • sieve (for powdered sugar)

Method
 

  1. In a bowl, whisk together flour, almond flour, cinnamon, and salt. Set aside.
  2. Beat butter and sugar until light and fluffy (~3 mins). Add egg yolk and vanilla; mix well.
  3. Gradually add dry ingredients to the wet, mixing until a soft dough forms.
  4. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for 1 hour.
  5. Preheat oven to 350°F (175°C). Roll one dough disc to ¼-inch thickness on a floured surface.
  6. Use a round cutter (2-3 inch) for the base cookies. Cut a small shape (heart, star, etc.) from the center of half the rounds.
  7. Place on a parchment-lined tray and bake for 10-12 mins until edges are golden. Cool completely.
  8. Dust the cut-out tops with powdered sugar. Spread 1 tsp jam on whole cookies, then press the tops gently.

Notes

  • Jam Tip: Strain jam for a smoother filling.
  • Storage: Keep airtight for up to 1 week. Freeze unbaked dough for 2 months.
  • Variations: Use hazelnut flour or add lemon zest to the dough.