Linzer Cookies – Buttery, Sweet & Festively Elegant
These classic Linzer Cookies are buttery, tender sandwich cookies filled with raspberry jam and dusted with powdered sugar. Originating from Linz, Austria, they’re a timeless favorite that pairs perfectly with coffee or tea and adds elegance to any holiday dessert table.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Rolling Pin
- Cookie Cutters
- Baking sheet
- Parchment Paper
- Cooling rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup raspberry jam or any fruit preserves
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
- Beat in egg and vanilla extract until combined.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture until dough forms. Do not overmix.
- Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
- On a lightly floured surface, roll dough to 1/4 inch thickness.
- Cut out cookies using a round cutter. Cut a smaller shape from half of them to create the tops.
- Place cookies on baking sheets and bake for 10–12 minutes or until edges are lightly golden.
- Cool completely on a wire rack.
- Spread raspberry jam on the flat side of the whole cookies. Top with the cutout cookies to form sandwiches.
- Dust with powdered sugar before serving.
Notes
For variety, use different jams such as apricot, strawberry, or cranberry. To store, keep cookies in an airtight container for up to one week, or freeze for up to three months. Chill the dough before cutting to help retain shape during baking.