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Linzer Cookies - buttery and crumbly Linzer Cookies recipe that is loaded with raspberry jam and dusted with powdered sugar. Must-bake for holidays!
I have always loved sandwich cookies and my favorite ones are Linzer cookies.
These gorgeous looking cookies—said to have originated from Austria—are made with a buttery and crumbly dough with a spread of jam and dusted generously with powdered sugar; every bite is fruity and sweet, I absolutely love eating them.
When I chanced upon this recipe on Little Spice Jar, I knew that I just had to make them.
Making these Linzer Cookies are so much fun. First you roll out the dough and cut them out, and then you cut out a tiny little star shape or any shape you like, spread your favorite jam and bake them.
After they are out of the oven, you top them with a ton of powdered sugar.
I just love how cute and beautiful they are.
Linzer cookies are perfect as Christmas gift.
Make a bunch and I am sure your friends, family and neighbors would love these!
Frequently Asked Questions
This recipe is only 151 calories per serving.
What To Serve With Linzer Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Linzer Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 3/4 cup almond flour
- 2 sticks (8 oz. /226 g) salted butter
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large egg yolks
- powdered sugar
- raspberry jam
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- Attach the paddle attachment to your stand mixer and cream the butter with 1/2 cup of sugar for about 1 minute. Mix in the egg and vanilla extract. Turn the mixer to low speed and add the almond flour. Then, add the flour mixture and mix until combined.
- Form the dough into 2 evenly sized balls, flatten each into a 6-inch (15 cm) round disk, and wrap each one separately in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Dust the work surface with flour and roll out one portion of dough to 1/8 inch (0.3 cm) thickness. Cut out shapes using a Linzer cookie cutter or a medium round or fluted cookie cutter for one portion. For the other portion, use a smaller star-shaped cutter to cut out the center. Carefully transfer the cutouts to the baking sheets and use up all the dough.
- Place the cookies about 1 inch (2.5 cm) apart on the baking tray. Bake for 9 to 12 minutes. Let cool. Spread raspberry jam over the entire surface of the rounded cookies, top with the star cutouts, and dust with powdered sugar. Store in an airtight container for up to 2 to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use all purpose flour 8 stead of almondflour
Please don’t change the recipe.
U can but then it’s no longer Linzer … u used almonds, grind them and use them .
Hi there how many cookies does this recipe make?
I made the Linzer Cookies and we loved them. I did make one small change – I used grated lemon peel instead of cinnamon and we LOVED them, even without the jam.
Can you please share a few eggless chessecake / desserts recipes ?
Sorry I don’t have any eggless cheesecake recipe.
Seems like 1/4 cup sugar in the linzer cookies is missing from the cooking steps
It was a typo, I have updated the recipe.