Linzer Cookies
These Linzer Cookies are a timeless classic— delicate, buttery sandwich cookies filled with fruit jam and finished with a dusting of powdered sugar. With their signature cut-out centers, Linzer cookies feel festive and elegant, yet they’re surprisingly simple to make!
Servings 32
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 large egg yolks
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 cup almond flour, spooned and leveled
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for decorating optional
Instructions
- In a large mixing bowl, use a stand mixer or hand-held mixer to beat butter until creamy, about 1–2 minutes.
- Add powdered sugar and mix until combined. Add egg yolks and mix again.
- Add salt, cinnamon, vanilla extract, and lemon juice; mix just until incorporated.
- On low speed, add all-purpose flour and almond flour, mixing just until dough comes together.
- Divide dough in half and shape into 1-inch thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc at a time to about ¼-inch thickness.
- Use a 2-inch cookie cutter to cut cookies. Cut centers out of half the cookies using a smaller cutter if desired.
- Place cookies 1–2 inches apart on prepared baking sheets. Bake 9–10 minutes, until cookies look dry but not browned.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread jam on solid cookies. Dust cut-out cookies with powdered sugar if desired, then place on top to form sandwich cookies.
