Linzer Cookies
Even if you’ve never heard of Linzer cookies, you’ve probably enjoyed one or two around the holidays! These traditional Austrian cookies are one of the prettiest cookie recipes in my repertoire. They look like little stained glass windows with a dusting of snow on them—perfect for getting into the holiday spirit or enjoying with loved ones on Valentine's Day! If you like baking for special occasions, these also make a great addition to cookie gift boxes!
That top cookie cut-out is essential. It creates a window, revealing that glossy, colorful jam inside. Make sure to use cookie cutters that reflect the occasion. Hearts for Valentine's Day, stars for Christmastime. You could even do pumpkins for Halloween or shamrock for St. Patty’s if the craving strikes. The options are endless!
First things first. What are Linzer cookies?
Linzer cookies are shortbread sandwich cookies with a jam filling. They’re like mini versions of the Linzer torte—a traditional, almond flour tart that originated in the city of Linz, Austria in the 1600s. Also filled with jam, of course! The history of the cookies is a little mysterious. But we do know they look and taste a lot like a Linzer torte.
How to Make Linzer Cookies—Tips and Tricks
Keep it simple with all-purpose flour, and add a little lemon zest!
Some Linzer cookie recipes call for a nut flour like almond or hazelnut flour, but I keep my recipe simple with all-purpose flour. You won’t find this in every recipe, but I love a touch of lemon in a Linzer cookie. I use lemon zest and a touch of lemon oil—just a little bit, because it can be intense if you add too much!
Extra flavor, anyone?
These cookies have the perfect shortbread like texture, which fits right in with my Irish heritage. Sometimes I sneak in a little bit of almond extract into my Linzer cookie batter as an homage to its origins. Plus, that little splash of almond makes the cookies sooo flavorful. My homemade, cognac barrel-aged vanilla extract also makes an appearance in this recipe!
Do you need a special Linzer cookie cutter?
As with other sugar or shortbread cookies, butter, sugar, and flour are combined in a mixer to form the dough. It’s then refrigerated overnight before you roll it out and cut it. What I like about this recipe is that you DO NOT need a special cookie cutter. As long as you have a second cookie cutter that’s smaller in size than the main cookie cutter, you will be able to make the signature Linzer cookie windows!
How to Assemble Linzer Cookies
After your shortbread cookies are baked and cooled, you’ll spread jam on the solid cookie. The other cookie (with the cutout), which has already been dusted with powdered sugar, sits on top of the jam.
What kind of jam is in Linzer cookies?
You can use any jam you like—strawberry, blueberry, or raspberry jam will work nicely with the lemon flavor. Don’t be afraid to try your other favorites, too! Make sure to dust the top cookie before assembling to really showcase the jam.
How to Make Linzer Cookies for Holidays All Year Round
Like I mentioned earlier, Linzer cookies are versatile and you can make them any time. You know what would make them perfect for Valentine’s Day? Mini heart-shaped cookie cutters for the windows! They’re so fun to make and even more fun to eat. Try assembling them with your darling or your loved ones for a cozy Valentine’s Day activity. For Halloween, you could do little ghosts or pumpkins; for Christmas you could do trees or stars; for Easter you could do little bunnies! The possibilities really are endless!
Can you make Linzer cookies ahead of time? Can you freeze Linzer cookies?
You can make the cookies ahead of time—and you can freeze them before assembling with jam. The shortbread part of these Linzer cookies freezes wonderfully. If you want to make your Linzer cookies ahead of time, I recommend freezing just the shortbread BEFORE you fill them. Otherwise they will absorb moisture from the jam and get soggy. Make sure to thaw them for a few hours at room temperature before filling if you have frozen them!
Take it from a baker: Try different flavors!
Linzer cookies are highly customizable… try using lemon curd, Nutella, or your other favorite fillings in the middle instead of jam. If you find one you really like, pop on over to my Facebook or Instagram profile and let me know!
Linzer Cookie Recipe
Ingredients
Instructions
- In a medium bowl, sift together the flour, cornstarch, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter, lemon zest, and lemon oil (if using) until the mixture becomes light in color. Add the sugar and beat to combine.
- Next, beat in the egg, followed by the egg yolk and vanilla or almond extract. Beat until light and fluffy (about 2 to 3 minutes), then reduce speed to low. Gradually add the flour mixture, mixing until just incorporated.
- Form the dough into a ball. Divide the ball into thirds. Wrap each piece in plastic wrap and refrigerate for a minimum of 1 hour. This dough can also be refrigerated overnight.
- Preheat the oven to 350 degrees. Lightly dust a work area with flour. Place one piece of dough on the floured work surface. Roll out the dough to ⅛-inch thickness. Using a 3-inch round cookie cutter, cut out circles. Consolidate any scraps and repeat until all the dough is used.
- Set aside half of the circles. With the other half, use a smaller cookie cutter or a knife to cut out a smaller design in the center (such as a heart, star, teardrop, or smaller circle). Transfer all of the cookies to a baking sheet lined with parchment paper and refrigerate for 10 minutes.
- Bake for approximately 10 minutes or until the edges of your cookies are golden in color. Remove your cookies from the oven and allow them to cool on the cookie sheets for 8 to 10 minutes, then transfer to cooling racks. Continue rolling out and baking the remaining dough.
- After the cookies are completely cool, spread jam over the rounds WITHOUT a cut-out.
- Using a sifter or a fine mesh sieve, lightly dust the rounds WITH cut-outs with powdered sugar.
- Assemble the cookies by placing the powdered sugar round on top of the jam round. They should look like little jam sandwiches. You can store your cookies in an airtight container in the refrigerator if you don’t eat them all right away!
Notes
Inactive Time: Rest for 1 hour to overnight
