Linzer Cookies
What are Linzer cookies?
I don’t know about you, but I love to learn new things- especially about history, and especially about food. So here’s a mini lesson on how Linzer cookies came to be!
Linzer cookies originated in the city of Linz, Austria. The recipe for the cookies evolved from the “Linzertorte” which was similar to a pie with it’s almond crust, black currant preserves filling, and lattice top. The recipe was developed using a crust made of nuts since they were easier to find than wheat/flour, which is why the Linzer cookie recipe uses almond flour!
Bakers came up with the cookie version to mimic the Linzertorte that they could sell around the holidays. The Linzer cookies consists of two cookies, with preserves sandwiched between the cookies. The top cookie has a cutout of a certain shape in the middle to look like the lattice of the Linzertorte with the preserves peeking through.
The top cookies are dusted with a healthy sprinkle of powdered sugar. Not sure if this was intentional, but the powdered sugar looks like snow which is so perfect for the holidays! If these don’t get you in the Christmas spirit, I don’t know what will honestly.
What do I need to make Linzer cookies?
Here’s everything you’ll need to make these cookies:
- Almond flour
- All-purpose flour
- Ground cinnamon
- Ground cloves
- Salt
- Egg
- Vanilla extract
- Butter
- Granulated sugar
- Raspberry jam
- Powdered sugar
What cookie cutters should I use?
They sell sets of Linzer cookie cutters that come with tons of cute cutout shapes, for example my Christmas tree cutouts.
However, you can just use a regular circle shaped cookie cutter and make the small center cutout with a piping tip!
Or you can totally get creative with different shapes, like a large Christmas tree with a small tree cutout in the center! Just use whatever you have.
How to make Linzer cookies
Linzer cookies can be made in four basic steps: making the dough, rolling the dough, baking, and assembling.
STEP ONE: make the dough
Grab three different bowls- small, medium, and large- cause we’re going to prep our ingredients!
In a medium bowl, whisk all the dry ingredients together. Next, using a small bowl, beat together the egg and vanilla. Finally, in a large bowl, beat together the butter and sugar with a mixer, until light and fluffy. Add the egg mixture, combine, and then add in the dry ingredients and mix. Your dough is done!
STEP TWO: rolling the dough
Divide your dough in half and form each half into a disc shape. Roll the dough out between 2 sheets of parchment paper, until the dough is about 1/8” thick.
The cookies should be rather thin, because we’re stacking two on top of each other.
Place the sheets of dough on a baking sheet and transfer them to the fridge to chill for 2 hours, or the freezer to chill for 30 minutes.
Once the dough is finished chilling, preheat the oven to 375°F and line a baking sheet with parchment paper. Use cookie cutter of your choice to cut out the cookies, and use a smaller cookie cutter to cut windows in half of the cookies. The solid cookie with no cutout in the middle goes on the bottom and the cutout/window goes on top.
If the cookies are sticking to the cutter, try dusting the cookie cutter with flour.
STEP THREE: bake
Place the cookies on your prepared baking sheet, about 1” apart. Bake in preheated oven for 7-9 minutes. Transfer to a wire rack to cool.
STEP FOUR: assemble
Once the cookies have cooled completely, spread about 1/2 teaspoon of jam onto the center of a cookie, then top with a second cookie that has the cutout window.
Dust the cookies with a healthy portion of powdered sugar, play some Christmas music, and eat them ALL!
Do I have to use raspberry jam?
The short answer? No.
Use whatever flavor of jam you like! In my opinion, Raspberry is superior always. But apricot has a gorgeous color and nice flavor also. Or you could keep is super traditional and go with black currant preserves like the Austrians would do back in the day (maybe still?) Or, get real fun and modern and use NUTELLA.
You know what? Just use them all.
What do I do with the cookies cut out from the centers?
Collect the dough as scraps and re-roll to make more cookies, or bake them as is for a little snack!
Click here to see the whole 12 Days of Cookies Collection!
Linzer Cookies
Linzer cookies are a classic must-bake Christmas cookie! With a lightly spiced shortbread-like cookie and fruity jam, you seriously can’t go wrong.
- 1 1/2 cups almond flour
- 1 1/2 cups all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup raspberry jam
- powdered sugar (for garnish)
- In a medium bowl, combine almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, beat together egg and vanilla.
- In a large bowl, using a mixer, beat together butter and sugar until light and fluffy. Add in the egg and vanilla mixture and beat until combined. Add in dry ingredients and beat until just combined.
- Divide the dough in half, forming each half into a flat disc. Place each disc between 2 sheets of parchment paper and roll out to 1/8” thick. Place the sheets of dough on a baking sheet and transfer to refrigerator to chill for 2 hours, or freezer to chill for 30 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside. Peel the parchment paper off the top of the dough sheet and cut the cookies using cookie cutter of your choice. Use a smaller cookie cutter to cut windows in half of the cookies.
- Place cookies on prepared baking sheet, about 1” apart and bake for 7-9 minutes. Allow to cool on a wire rack.
- Once cookies are completely cooled, spread about 1/2 tsp of jam in the middle of one cookie, then top with a second cookie that has the cutout in the middle. Dust with powdered sugar and serve.