Linzer Cookies: the beautiful easy-to-make Austrian sandwich cookie
With their soft texture and fantastic buttery almond flavor, Linzer cookies are a nutty jam-filled sandwich cookie from Austria perfect for any occasion. They're especially good for Christmas, thanks to the dusting of powdered sugar that's reminiscent of snow.
Linzer cookies are easy and fun to make, and there are loads of fabulous ways to customize them. Use festive cookie cutters to shape your Linzer cookies or try out different flavors as a filling. Enjoy Linzer cookies with a cup of tea or coffee on a chilly winter day or wrap them up and give them to family and friends for a homemade treat that's sure to put a smile on their faces.
What are Linzer Cookies?
Linzer cookies are buttery, soft sandwich cookies that are originally from Austria. These cookies are based on the traditional Linzer torte, a delicious cake that comes from the city of Linz, Austria. Linzer cookies are usually filled with raspberry jam, but you can use any flavor of jam or swap jam for other fillings like lemon curd or Nutella.
Linzer Cookie Ingredients
Use room-temperature ingredients to make your Austrian Linzer cookies.
Butter gives Linzer cookies their rich, buttery flavor. Almond flour adds a beautiful almondy taste.
You'll also need regular all-purpose flour and sugar for sweetness.
A pinch of cinnamon adds a warming spicy note, while salt helps balance out all the sugar.
You'll also need raspberry jam and powdered sugar for dusting the cookies once they're baked.
How to Make Linzer Cookies
Whether you're a cookie-making machine or new to baking, Linzer cookies aren't hard to make at all. Gather your mixing bowls, and let's get started! Cream the butter, sugar, and cinnamon in a bowl until fluffy, then mix in the egg yolk and vanilla until the wet ingredients are fully combined.
In a second bowl, sift the flour, almond flour, and salt together. Combine the dry ingredients with the wet ingredients until the dough just comes together. Turn out the dough and cut it into equal halves. Shape each half into a disc and wrap it well in saran wrap. Pop the dough discs in the fridge for an hour or so – this step is essential, otherwise, the cookies will spread too much and won't be neat looking.
Let one of the dough discs sit out for a few minutes, then roll it out and start cutting out your cookies. Set the cookies on a parchment-lined tray, then put them back in the fridge for half an hour. Repeat with the other half of the dough. Take a small cookie cutter and cut out the center of the dough to make a window. Put these cookies in the fridge. Bake all the cookies at 350F for 12 to 15 minutes, then let them cool.
To assemble your Linzer cookies, flip over the cookies without the holes. Place ½ teaspoon of jam in the middle of the cookie. Dust the cookies with holes with powdered sugar. Set them on top of the cookies with jam, and enjoy!
Tips for Making the Best Austrian Linzer Cookies
Make sure to keep your dough chilled so that your cookies don't spread.
You can make the dough up to a few days in advance.
Use gluten-free flour instead of all-purpose flour to make gluten-free Linzer cookies.
Linzer Cookies Variations
Instead of raspberry jam, try strawberry, mixed berry, apricot, blackberry jam, or Nutella.
Lemon curd is a fantastic Linzer cookie filling as well.
You can use lemon or orange zest instead of cinnamon to help flavor the cookie dough or use other flavored baking extracts like lemon, orange, or almond.
You can use different cookie cutter shapes to make Linzer cookies. All you need is a large and small version of the same shape to do it. Hearts, Christmas trees, fluted rounds, and stars are all fun, festive choices.
How to Store Linzer Cookies
Place your Austrian Linzer cookies in an airtight container and keep them at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 10 days.
Can You Freeze Linzer Cookies?
Absolutely! Linzer cookies will last up to one month in an airtight container in the freezer. Unbaked Linzer cookies will last up to three months when frozen. After assembling the dough, and rolling them into discs, wrap them and put them in the freezer.
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Instructions
Add butter, sugar, and cinnamon in a bowl.
Add butter, sugar, and cinnamon in a bowl.
Combine until fluffy.
Combine until fluffy.
Beat in yolk and vanilla.
Beat in yolk and vanilla.
In a second bowl, combine all-purpose flour, almond flour, and salt.
In a second bowl, combine all-purpose flour, almond flour, and salt.
Slowly beat the flour mixture into the butter mixture until just combined.
Slowly beat the flour mixture into the butter mixture until just combined.
Turn out the dough and cut it into equal halves. Roll each half into a disc then wrap in cling film and place in the fridge for one hour or until firm.
Turn out the dough and cut it into equal halves. Roll each half into a disc then wrap in cling film and place in the fridge for one hour or until firm.
Line a cookie sheet with baking parchment. Dust a work surface with flour. Take one disc of dough out. Leave on the counter for several minutes, then roll out the dough.
Line a cookie sheet with baking parchment. Dust a work surface with flour. Take one disc of dough out. Leave on the counter for several minutes, then roll out the dough.
Punch out the cookies using a 2 ½ inch round cookie cutter. Reroll the dough as needed and continue cutting out the dough.
Punch out the cookies using a 2 ½ inch round cookie cutter. Reroll the dough as needed and continue cutting out the dough.
Set the cookies on the cookie tray and place them in the fridge for 30 minutes. Repeat with the other half of the dough. Take a small cookie cutter and cut out the center of the dough to make a window. Put the cookies on a parchment paper-lined baking tray and refrigerate for 30 minutes.
Set the cookies on the cookie tray and place them in the fridge for 30 minutes. Repeat with the other half of the dough. Take a small cookie cutter and cut out the center of the dough to make a window. Put the cookies on a parchment paper-lined baking tray and refrigerate for 30 minutes.
Heat the oven to 350F. Bake both trays of cookies for 12 to 15 minutes or until the edges start to brown. Remove from the oven and leave to cool.
Heat the oven to 350F. Bake both trays of cookies for 12 to 15 minutes or until the edges start to brown. Remove from the oven and leave to cool.
Once cooled, dust the cookies with holes with powdered sugar.
Once cooled, dust the cookies with holes with powdered sugar.
Place ½ teaspoon of jam in the middle of the cookies without the holes.
Place ½ teaspoon of jam in the middle of the cookies without the holes.
Set the cookies with the holes on top of the cookies with jam.
Set the cookies with the holes on top of the cookies with jam.
Repeat.
Repeat.
Serve and enjoy!
Serve and enjoy!
