Linzer Cookies Recipe
Linzer cookies are a delightful treat that perfectly combines the rich, buttery texture of shortbread with the tangy sweetness of raspberry jam or the zesty brightness of lemon curd. These delicate sandwich cookies, with their iconic “peekaboo” cutout revealing the luscious filling inside, are a joy to both bake and eat. Whether you’re looking to impress guests at a holiday gathering or simply want to indulge in a sweet treat on a cozy afternoon, Linzer cookies are an ideal choice. Their elegant appearance and exquisite flavor make them a standout dessert for any season, though they are especially popular during the winter holidays when their festive charm shines the brightest.
Ingredients Breakdown
Achieving the perfect Linzer cookie relies on a careful balance of ingredients. Unsalted butter creates a rich, tender base, while granulated sugar sweetens and helps achieve a golden-brown finish. Lemon zest or cinnamon adds complexity, offering a refreshing or spiced note. The egg yolk enriches the dough, and vanilla extract enhances the flavor. The combination of all-purpose and almond flours gives the cookies their signature crumbly texture, with a pinch of sea salt balancing the sweetness. The filling, whether raspberry jam or lemon curd, contrasts beautifully with the buttery cookies, and a dusting of confectioners’ sugar adds an elegant touch. For variation, try apricot preserves, orange zest, or almond extract for different flavor twists.
Step-by-Step Instructions
The process of making Linzer cookies is a rewarding journey that begins with the preparation of the dough and ends with the final assembly of these delicate treats.
Making the Dough:
Start by creaming the softened butter, granulated sugar, and your choice of lemon zest or cinnamon in a large mixing bowl. This step is crucial as it sets the foundation for the texture of the cookies. Beat the mixture until it becomes light and fluffy, which should take about 3 minutes. Scrape down the sides of the bowl periodically to ensure that everything is evenly mixed. The addition of the egg yolk and vanilla extract should be done gradually, allowing the ingredients to fully incorporate into the creamed mixture, resulting in a smooth, cohesive dough.
Rolling and Cutting:
Once your dough is ready, divide it into two equal portions and shape each into a disc. Wrapping the discs in plastic wrap and refrigerating them for about an hour is vital for firming up the dough, making it easier to handle. When the dough is firm but still pliable, roll out one disc on a lightly floured surface to a thickness of about 1/8 inch. The thinness of the dough is key to achieving a delicate, crisp cookie. Use a 2 1/2-inch round cookie cutter to cut out the cookies, and don’t forget to gather and reroll any scraps to maximize your dough.
Chilling the Dough:
After cutting, the cookies need another round of chilling. This step helps the cookies retain their shape during baking and prevents them from spreading too much. Place the cut cookies on a parchment-lined baking sheet and chill for 30 minutes. While the first batch is chilling, prepare the second batch in the same manner, making sure to cut out a small window in the center of each cookie. This cutout not only creates the classic Linzer cookie look but also provides a preview of the luscious filling inside.
Recipe Tips
Achieving the Best Texture:
Ensure your butter is softened but not melted, and be careful not to overmix the dough to avoid tough cookies.
Preventing Dough Stickiness:
If the dough becomes sticky while rolling, lightly flour your surface and rolling pin, or refrigerate the dough for a few more minutes.
Storage Tips:
Store unfilled cookies in an airtight container at room temperature. Once filled, store them in the refrigerator if using lemon curd or at room temperature if using jam.
What to Serve With This Recipe
Linzer cookies pair wonderfully with a variety of beverages and desserts. Serve them alongside a hot cup of tea, where the warmth of the tea complements the cool, buttery texture of the cookies. Coffee lovers will also appreciate the contrast between the rich bitterness of their brew and the sweet, fruity notes of the Linzer cookies. For a more indulgent pairing, enjoy these cookies with a glass of dessert wine, where the sweetness of the wine enhances the flavors of the filling.
Consider presenting these cookies as part of a larger dessert platter, accompanied by other European treats such as macarons or shortbread. The visual appeal of the cutout cookies, dusted with confectioners’ sugar, will make them the star of any dessert spread. If you’re hosting a holiday gathering, pair Linzer cookies with a selection of festive treats like gingerbread or fruitcake for a truly seasonal offering.
Assembling and Baking
The final steps in creating Linzer cookies are perhaps the most satisfying, as the individual components come together to form a beautiful and delicious treat.
Baking the Cookies:
Once chilled, bake the cookies at 350°F for 12 to 15 minutes. Keep a close eye on them, as the edges should just begin to turn golden—this is your cue that they are done. Overbaking can result in a dry, crumbly texture, so it’s better to err on the side of caution and remove them from the oven as soon as they start to color.
Filling and Decorating:
After baking, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief cooling period on the baking sheet helps the cookies set and reduces the risk of them breaking. Once cooled, the fun begins—dust the top halves (those with the cutouts) with confectioners’ sugar for a delicate, snowy finish. On the bottom halves, spread about 1/2 teaspoon of raspberry jam or lemon curd in the center. Carefully press the sugared tops onto the filled bottoms, creating a sandwich with the vibrant filling visible through the cutout.
Frequently Asked Questions
Can I use different flours?
While almond flour is traditional, you can experiment with hazelnut or walnut flour for a different flavor profile.
How long do these cookies last?
Stored properly, Linzer cookies can last up to a week at room temperature if filled with jam, or up to 4 days in the refrigerator if filled with curd.
Why did my cookies spread?
If your cookies spread too much during baking, the dough might not have been chilled long enough, or your oven temperature could be slightly off.
Linzer cookies are not just a delight to eat—they also make for a thoughtful and beautiful gift. Consider packaging them in a decorative tin or a clear cellophane bag tied with a festive ribbon. The peekaboo filling and dusted tops make these cookies an eye-catching treat that’s perfect for sharing during the holidays or as a special gift for a loved one.
For those who enjoy creativity in the kitchen, Linzer cookies offer endless possibilities for variation. Try using different shapes for the cutouts, such as stars or hearts, to tailor the cookies to the occasion. You can also experiment with various fillings—apricot or strawberry jam provides a lovely alternative to raspberry, while a dollop of Nutella or a spoonful of salted caramel can turn these cookies into a decadent indulgence.
Ingredients
12 tablespoons (170g) unsalted butter, softened
1 large egg yolk
1/2 cup (99g) granulated sugar
Zest of 1 lemon or 1 teaspoon cinnamon
1 teaspoon King Arthur Pure Vanilla Extract
1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) King Arthur Almond Flour
1/4 teaspoon fine sea salt
Raspberry jam or lemon curd, for filling
Confectioners’ sugar, for dusting
Instructions
To prepare the dough, cream together the softened butter, granulated sugar, and either the lemon zest or cinnamon in a large mixing bowl. Beat the mixture on medium speed until it becomes light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Add the egg yolk and vanilla extract, and continue beating until the ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix the dough, as this can result in tough cookies.
Divide the dough into two equal portions, shaping each into a disc. Wrap each disc in plastic wrap and refrigerate for about 1 hour, or until the dough is firm and easy to handle.
When ready to assemble the cookies, remove the dough from the refrigerator and allow it to soften slightly for 5 to 10 minutes. The dough should still be cold but pliable enough to roll out. On a lightly floured surface, roll out one disc of dough to a thickness of about 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut out the cookies. Transfer the cut dough to a parchment-lined baking sheet. Gather any scraps, reroll, and continue cutting out cookies. If the dough becomes sticky or difficult to work with, return it to the refrigerator for about 20 minutes until it firms up.
Place the cut cookies in the refrigerator to chill for 30 minutes. While they are chilling, preheat your oven to 350°F.
As the first batch of cookies is chilling, take the second disc of dough and roll it out in the same manner. Cut out an equal number of cookies, then use a small cookie cutter or the end of a piping tip to create a small cutout in the center of each cookie. These will be the top halves of your Linzer cookies. Chill these cookies in the refrigerator for another 30 minutes.
Bake all of the cookies for 12 to 15 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To fill the Linzer cookies, place the cookies with the cutouts on a baking sheet and dust them generously with confectioners’ sugar. Take the remaining cookies, turn them flat side up, and spread about 1/2 teaspoon of raspberry jam or lemon curd in the center. Gently press the sugar-dusted cookies on top of the filled ones, creating a sandwich with the filling visible through the cutout.
Linzer Cookies Recipe
Ingredients
- 12 tablespoons 170g unsalted butter, softened
- 1 large egg yolk
- 1/2 cup 99g granulated sugar
- Zest of 1 lemon or 1 teaspoon cinnamon
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups 160g King Arthur Unbleached All-Purpose Flour
- 3/4 cup 72g King Arthur Almond Flour
- 1/4 teaspoon fine sea salt
- Raspberry jam or lemon curd for filling
- Confectioners’ sugar for dusting
Instructions
- To prepare the dough, cream together the softened butter, granulated sugar, and either the lemon zest or cinnamon in a large mixing bowl. Beat the mixture on medium speed until it becomes light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Add the egg yolk and vanilla extract, and continue beating until the ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Divide the dough into two equal portions, shaping each into a disc. Wrap each disc in plastic wrap and refrigerate for about 1 hour, or until the dough is firm and easy to handle.
- When ready to assemble the cookies, remove the dough from the refrigerator and allow it to soften slightly for 5 to 10 minutes. The dough should still be cold but pliable enough to roll out. On a lightly floured surface, roll out one disc of dough to a thickness of about 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut out the cookies. Transfer the cut dough to a parchment-lined baking sheet. Gather any scraps, reroll, and continue cutting out cookies. If the dough becomes sticky or difficult to work with, return it to the refrigerator for about 20 minutes until it firms up.
- Place the cut cookies in the refrigerator to chill for 30 minutes. While they are chilling, preheat your oven to 350°F.
- As the first batch of cookies is chilling, take the second disc of dough and roll it out in the same manner. Cut out an equal number of cookies, then use a small cookie cutter or the end of a piping tip to create a small cutout in the center of each cookie. These will be the top halves of your Linzer cookies. Chill these cookies in the refrigerator for another 30 minutes.
- Bake all of the cookies for 12 to 15 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To fill the Linzer cookies, place the cookies with the cutouts on a baking sheet and dust them generously with confectioners’ sugar. Take the remaining cookies, turn them flat side up, and spread about 1/2 teaspoon of raspberry jam or lemon curd in the center. Gently press the sugar-dusted cookies on top of the filled ones, creating a sandwich with the filling visible through the cutout.