These Linzer Cookies are as delicious as they are pretty! Tender vanilla-almond cookies paired with a fruity jam filling, you’ll be making these again and again. Perfect for Christmas or any time of year!
Another day, another Christmas cookie recipe! And oh man do I love these Linzer Cookies.
I’m not going to lie, I’m a sucker for a pretty cookie. Sure, yes, it has to taste good too (I’m not here for style over substance), but I really do appreciate the thoughtful little details that make some treats prettier than others. And that’s especially what I love about Linzer cookies- thoughtful, pretty, delicious details.
And while these cookies may take a bit more time and effort than a batch of chocolate chip cookies or peanut butter cookies, they’re certainly not difficult. And honestly, they don’t take up that much time either (although I do have some make ahead options listed below if you’re crunched for time).
Linzer cookies are often made around Christmas time, but you are 100% allowed to make these any time you want! I, for one, wouldn’t turn down a Linzer cookie in August. But that being said, they are super festive and make for a great addition to any Christmas cookie spread.
Similar to a shortbread cookie, these Linzer cookies are tender, crumbly, and have a lovely melt-in-your-mouth texture thanks to the use of powdered sugar. I flavored these with vanilla, almond, orange, and cinnamon to make them extra cozy and wintery. Paired with your favorite jam (I used raspberry and apricot), you absolutely won’t be able to eat just one. The sweetness, the nuttiness, the fruitiness…it’s all present and accounted for! The perfect little bite.
And if you’re looking for more Christmas cookie inspiration, check out my recipes for Chewy Ginger Molasses cookies, Christmas Wreath Shortbread Cookies, Mexican Hot Chocolate Brownie Cookies, and Raspberry Almond Thumbprint Cookies!
Now what are you waiting for? Let’s get to baking! Happy cookie season from my kitchen to yours!
What you’ll need to make Linzer Cookies:
Butter: Butter gives these Linzer cookies a buttery, tender texture and wonderful flavor.
Powdered sugar: Powdered sugar creates a crumbly, melt-in-your-mouth texture while adding just the right amount of sweetness.
Orange zest: Orange zest goes into the dough to give these cookies a citrusy winter flavor!
Vanilla and almond extract: For added flavor. I love almond extract in these cookies, but if you don’t have that on hand, simply replace the almond extract with an equal amount of vanilla!
All-purpose flour + almond flour: For structure. Using almond flour in addition to all-purpose flour adds flavor and texture to the cookies. For a lighter, more tender cookie, I like to sift the two flours together. Be sure to measure the flours correctly first, either by weight or using the spoon and level method, then sift.
Kosher salt: For balance.
Ground cinnamon: Warm cinnamon make these cookies extra cozy and pairs great with the vanilla, almond and orange flavors.
Your favorite jam for filling, and extra powdered sugar for dusting.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a canister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What kind of jam should I use? Any jam will work- just pick your favorite! I used raspberry and apricot, which are more traditional choices, and are absolutely delicious with the orange and almond flavors.
What kind of cookie cutters should I use? These Linzer cookie cutters really come in handy for this recipe. It comes with the traditional 2-inch round cutter, with a scalloped and straight edge, as well as a variety of mini shape cutters for the window cutouts. They come in Christmas patterns too! And if you don’t have Linzer cookie cutters, use a 2-inch round cutter and a piping tip for the window cutouts!
Can I make these ahead of time and/or freeze the dough? Yes! There are several make ahead options, including freezing the dough. Read my recipe notes for instructions!
A few notes before you bake:
For easy rolling and ensuring that all your cookies are an even thickness, I recommend this rolling pin with adjustable guards.
For more Christmas cookie inspiration, check out these other recipes!
- Christmas Wreath Shortbread Cookies
- Chewy Ginger Molasses Cookies
- Mexican Hot Chocolate Brownie Cookies
- Raspberry Almond Thumbprint Cookies
Linzer Cookies
- Prep Time: 40 minutes
- Chilling time: 3 1/2 hours
- Cook Time: 10 minutes
- Total Time: 5 1/2 hours
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
These Linzer Cookies are as delicious as they are pretty! Tender vanilla-almond cookies paired with a fruity jam filling, you’ll be making these again and again. Perfect for Christmas or any time of year!
Ingredients
- 226 gm (1 cup) unsalted butter, softened
- 120 gm (1 cup) powdered sugar, sifted
- 1 tablespoon orange zest
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon almond extract (can omit and use 1 additional teaspoon vanilla extract)
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 96 gm (1 cup, spoon and leveled) almond flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Jam of choice for filling (I used raspberry and apricot)
- Powdered sugar, for dusting
Instructions
- Make the dough. Add the butter, powdered sugar and orange zest to the bowl of a stand mixer fitted with the paddle attachment (alternatively you can use an electric hand mixer). Mix on high speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl halfway through and again at the end. Add in the egg and mix to combine. Mix in the vanilla and almond extracts.
- Sift the all-purpose flour and almond flour together into a large bowl. Add the kosher salt and cinnamon and whisk to combine. Add the dry ingredients to the batter in 2 separate additions, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Turn half of the cookie dough out onto a large piece of plastic wrap. Using lightly floured hands, shape the dough into a disc, about 1/2″ thick, then wrap tightly in the plastic wrap. Repeat with the remaining half of the dough.
- Chill the dough. Place the discs in the fridge to chill for at least 3 hours, up to 3 days (NOTE: for chill times longer than 3 hours, place the wrapped discs in a zip-top bag to keep them from drying out). For freezing instructions, refer to my recipe notes below*.
- Roll and cut the dough into shapes. Line 2 baking sheets with parchment paper; set aside. Working with one disc at a time, place one portion of chilled dough on a clean, floured work surface. Lightly flour the top of the dough and your rolling pin. Roll the dough into a 1/4″ thickness, re-flouring the surface and/or dough as needed to prevent sticking. Use 2-inch round cookie cutter** to cut the dough into shapes, gathering and re-rolling the scraps until you’ve used up all of the dough (TIP: if the dough begins to get too sticky, press it into a disc, wrap it in plastic wrap and place in the freezer for 5 to 10 minutes to firm up). Place cutouts on the prepared baking sheets, spacing 1 to 2-inches apart.
- Cut out centers. Using a small cookie cutter or piping tip, cut out the centers of one half of the cookies. These will be the top cookies with the decorative “window” (TIP: For extra clean cuts, chill the cookies for a few minutes before cutting out the centers).
- Chill the cookies. Place all cookies, tops and bottoms, in the fridge to chill for 30 minutes (NOTE: If you can’t fit baking sheets in the fridge, place the cutouts on a plate and return them to the baking sheet when you’re ready to bake!). Meanwhile, preheat the oven to 350°F.
- Bake for 10 to 12 minutes, until the edges are set and the cookies appear dry, rotating the pans halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Once the cookies have cooled, dust the top cookies (the ones with the decorative windows cut out) with powdered sugar. Spoon a teaspoon or so of jam onto the underside of the remaining cookies, then top with the sugar dusted cookies to create a sandwich.
Notes
*Make ahead/ freezing instructions: Cookie dough may be stored wrapped in plastic wrap and placed in a zip-top bag for up to 3 days. To freeze discs of dough, wrap the dough in a layer of plastic wrap, then a layer of foil, and store in a freezer-safe zip-top bag in the freezer for up to 3 months. To thaw, remove foil and leave in fridge overnight. To freeze dough cutouts, place the cutouts on a baking sheet lined with parchment paper and place in the freezer until the dough is frozen solid. Place frozen cutouts in a freezer-safe zip-top bag for up to 3 months and bake from frozen, adding 1 to 2 minutes to your bake time.
**Cookie cutters: These Linzer cookie cutters really come in handy for this recipe. It comes with the traditional 2-inch round cutter, with a scalloped and straight edge, as well as a variety of mini shape cutters for the window cutouts. They come in Christmas patterns too! If you don’t have Linzer cookie cutters, use a 2-inch round cutter and a piping tip for the window cutouts!
Storage: Store cookies in an airtight container at room temperature for several days. Separate layers of cookies with parchment or wax paper, if desired.
Keywords: Linzer cookies, sandwich cookies, shortbread cookies, Christmas cookies, jam, jam filling, cookies, jam filled cookies
