Linzer Cookies
Linzer Cookies balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
Linzer Cookies needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓1 cup unsalted butter
- ✓1 cup powdered sugar, sifted
- ✓2 large egg yolks
- ✓½ tsp salt
- ✓½ tsp cinnamon
- ✓1 vanilla bean (or 1 tsp vanilla extract)
- ✓2 tbsp freshly squeezed lemon juice
- ✓2 ½ cups all-purpose flour (spooned and leveled)
- ✓1 cup almond flour (spooned and leveled)
- ✓½ cup apricot (or strawberry jam)
- ✓powdered sugar for decoration (optional)
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. On low speed, stir in flour and almond flour just to combine.
- 2
Divide the dough in half and shape into 1-inch (2.6cm) thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.
- 3
Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.
- 4
On a lightly floured surface, roll out one dough disc at a time 1/4 inch (0.6cm) thick. Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets. You should end up with about 64 cookies.
- 5
Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- 6
Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Linzer Cookies
Serve Linzer Cookies with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make Linzer Cookies ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 134 kcal
- Carbohydrates: 14 g
- Cholesterol: 27 mg
- Fiber: 1 g
- Protein: 2 g
- Sodium: 39 mg
- Sugar: 5 g
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g