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Easy Linzer Cookie Recipe

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4.3 from 14 reviews

This easy Linzer Cookie recipe guides you through making delicate, buttery sandwich cookies filled with sweet raspberry jam and dusted with icing sugar. Featuring a fragrant blend of almond and vanilla extracts, these cookies offer a perfect balance of tender crumb and nutty flavor with the added texture of almond meal. Ideal for festive occasions or a delightful treat alongside tea or coffee, the recipe is straightforward with clear steps for preparing, rolling, cutting, baking, and assembling beautiful Linzer cookie sandwiches.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 59 minutes
  • Yield: 13 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Austrian

Ingredients

Dough Ingredients

  • 175 grams (3/4 cup) unsalted butter, cold, roughly chopped
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • 1 large egg, cold
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 245 grams (1 and 1/4 cups) plain flour or all purpose flour
  • 75 grams (3/4 cup) almond meal
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Filling and Topping

  • 85 grams (1/3 cup) raspberry jam
  • Icing sugar or powdered sugar for dusting

Instructions

  1. Preheat and Prepare Trays: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line two large baking trays or cookie sheets with baking or parchment paper to prevent sticking.
  2. Mix Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, add the cold butter and sugar. Begin mixing on low speed. It will take a few minutes for the butter to soften and start combining with the sugar.
  3. Combine Until Smooth: Increase the mixer speed to medium and beat until the butter and sugar form a smooth, lump-free mixture. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Add Wet Flavors: Add the cold egg, almond extract, and vanilla extract to the butter and sugar mixture. Mix briefly on low speed just to combine all the wet ingredients evenly.
  5. Add Dry Ingredients: Add the plain flour, almond meal, baking powder, cinnamon, and salt to the wet mixture. Mix on low speed until a soft, thick cookie dough forms. The dough may look crumbly at first, but keep mixing until it comes together.
  6. Divide and Chill Dough: Use your hands to shape the dough into a large round disc. Cut it in half. Cover one half in plastic wrap and refrigerate it until ready to roll out.
  7. Roll Out First Half: Place a large sheet of baking or parchment paper on your work surface. Put the remaining half of the dough on the paper, then cover it with another sheet of baking or parchment paper. Roll out the dough evenly until about 0.6 cm (1/4 inch) thick.
  8. Cut Bottom Cookies: Lightly flour a 6.5 cm (approximately 2.5 inch) fluted or round cookie cutter. Use it to cut out cookie shapes from the rolled dough and transfer them carefully to the prepared baking trays. Re-roll excess dough up to two times, chilling if it becomes too soft to cut.
  9. Bake Bottom Cookies: Bake the cookies for 12-14 minutes or until the edges just start to turn golden. Remove and transfer to a wire rack to cool completely. Cookies will firm up as they cool.
  10. Roll Out Second Half: Remove the second disc of dough from the fridge and roll it out to the same thickness (0.6 cm / 1/4 inch) between two sheets of parchment paper.
  11. Cut Top Cookies and Centers: Cut out the same sized cookie shapes from this dough for the tops. Then use a smaller round cookie cutter (about 2 cm or 0.75 inch wide) to cut out the center of each top cookie. Save or discard the centers.
  12. Bake Top Cookies: Place the cookies with holes on the prepared trays and bake for 12-14 minutes or until edges are lightly golden. Cool on wire racks completely before assembling.
  13. Assemble Cookies: Flip the bottom cookies so the flat side is up. Spread a generous layer of raspberry jam on each one, leaving a small rim around the edges to prevent spillage.
  14. Complete Sandwiches: Sift icing sugar over the cutout top cookies. Place the tops gently over the jam-covered bottoms to complete the sandwich cookies.

Notes

  • Almond meal can be bought pre-packaged or made at home by finely grinding blanched almonds.
  • For the jam, raspberry jam is traditional, but you can substitute with other fruity jams such as strawberry or apricot for variety.
  • If the dough gets too soft to cut, chilling it in the refrigerator for 10 minutes helps firm it up for easier handling.
  • Re-rolling dough more than twice can make cookies tough; try to minimize re-rolling.
  • Use powdered sugar to dust the tops just before serving for an attractive finish and extra sweetness.

Find it online: https://cheftinaskitchen.com/easy-linzer-cookie-recipe/