Linzer Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 76kcal

Author: Shruthi Baskaran-Makanju

These easy Linzer cookies are buttery, lightly spiced, and filled with jam. Perfect for gatherings or a cozy treat—simple to make but look bakery-perfect!

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Ingredients

1 cup all-purpose flour
¼ cup almond flour or finely ground almonds
¼ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup unsalted butter softened
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk
powdered sugar for dusting
¼ cup raspberry jam or strawberry jam or your favorite jam

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add the vanilla extract and egg yolk to the butter mixture, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out on a lightly floured surface to about 1/8 inch thickness. Cut out 12 cookies using a round cookie cutter, and use a smaller cutter to make a hole in the center of half of the cookies (for the tops).
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden. Let the cookies cool completely.
Spread a small amount of jam on the solid cookies (the bottoms), then place the cookies with the cut-out centers (the tops) on top. Dust the tops with powdered sugar.

Notes

Chill the dough for at least 30 minutes to make it easier to roll and cut clean shapes.
Roll the dough evenly to 1/8-inch thickness to ensure the cookies bake uniformly and hold their shape.
Use two cookie cutters (one larger, one smaller) for clean, even circles and a neat cut-out in the top cookies.
Place cookies of similar size on the same baking sheet for even baking, as smaller ones may brown faster.
Let the cookies cool completely before assembling to prevent the jam from melting and making the cookies soggy.
Dust the tops with powdered sugar before assembling to keep the jam’s vibrant color intact.
Use a small offset spatula or spoon to spread a thin layer of jam—too much can make the cookies slide.
If the dough gets too soft while rolling, pop it back in the fridge for 5-10 minutes to firm up.
For a crisper cookie, bake until edges are just golden; for softer cookies, pull them out slightly earlier.

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