Linzer cookies are a variation of the Linzer torte, originating in Linz, Austria. The Linzer torte, one of the world’s oldest tortes, was discovered in an Austrian abbey in the early 1700s. Fortunately, it made its way to the United States in the 1850s, and now we have the cookie version that is a hit worldwide, especially around Christmas time. Making these cookies might look complicated, but it actually is not. Let’s look at this recipe for the perfect, foolproof Linzer cookies!
Ingredients for the Perfect Traditional Linzer Cookies
Makes around 20 small cookies
1 cup almond flour
½ cup packed brown sugar
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup of room-temperature unsalted butter
1 large egg
1 teaspoon vanilla extract
Powdered sugar for dusting
½ to 1 cup of jam/preserves of your choice
Step-by-Step Instructions for Making Linzer Cookies
Step 1: Mix flour, baking powder, salt, and cinnamon in a large bowl. Set aside this dry mix.
Step 2: Mix the almond flour with ¼ cup brown sugar, ensuring no clumps remain.
Step 3: Use a hand or stand mixer to beat butter and the remaining ¼ cup of brown sugar until light and fluffy, approximately 2 to 3 minutes.
Step 4: Add egg and vanilla, mixing well.
Step 5: Gradually combine the almond flour mixture and the flour mixture until it forms a dough that no longer sticks to the side of the bowl.
Step 6: Divide the dough into halves, shape it into disks, and wrap each securely in plastic wrap. Chill for at least 2 hours or overnight.
Step 7: Preheat the oven to 350°F, line 2 baking sheets with parchment paper.
Step 8: Dust your counter with flour and roll out each dough piece to about ⅛ inch thickness.
Step 9: Use a cookie cutter to cut dough, placing pieces on the baking sheet. Cut centers out of half the pieces.
Step 10: Bake cookies, rotating sheets halfway through, until edges brown and centers puff with small cracks (10 minutes for bottoms, 8 minutes for tops).
Step 11: Allow cookies to cool completely.
Step 12: Spread ½ teaspoon of preserves on each bottom.
Step 13: Sandwich a top with a bottom, pressing gently, and dust with powdered sugar. Enjoy immediately or rest for a few hours or overnight as the flavors improve over time!
Tips for the Best Linzer Cookies
- Make sure the butter is at room temperature before creaming it with sugar.
- Avoid overmixing the dough and remember to scrape down the bowl sides for thorough mixing.
- Let the dough rest for 2 hours or overnight to allow the gluten to relax and the butter to solidify. As the dough is slightly sticky, you might need to add more flour when rolling it out. Thinner cookies will be crunchy and not soften well when assembled, so try to keep them to ⅛ inches.
- Bake the cookie bottoms and tops separately on different sheets to prevent uneven baking. Adjust the amount of jam/preserves to your liking. Spread the preserves close to the edges.
- Allow the cookies to rest before eating to let the flavors blend and the cookie to soften slightly.
Variations of Linzer Cookies
Pick your favorite jam flavor – I made apricot preserves, but you can use any kind you like. Alternatively, you could whip up some peanut butter and jelly cookies or get creative with s’mores-inspired cookies featuring marshmallows and chocolate for a unique twist!
Storing and Freezing Linzer Cookies
Store Linzer cookies in an airtight container at room temperature for up to five days. If you need to keep them longer, you can refrigerate them for up to two weeks or freeze them for up to three months. Be sure to place parchment paper between layers to prevent sticking.
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FAQs
Linzer cookies are a traditional Austrian treat. They are typically made from a rich, buttery dough flavored with ground nuts like almonds or hazelnuts. They are known for their sandwich shape, with a layer of jam in the center and the top cookie often featuring a cut-out shape that reveals the filling.
Raspberry jam is the most traditional choice for Linzer cookies, providing a sweet and slightly tart complement to the buttery cookies. However, you can also use other jams like apricot, strawberry, or even a mixed berry preserve based on your preference.
Yes, you can make nut-free Linzer cookies by substituting the almond flour in the recipe with an equal amount of all-purpose flour. This will alter the flavor slightly but will still produce a delicious cookie.
The Perfect Linzer Cookies
Ingredients
Makes around 20 small cookies
1 cup almond flour
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup of room-temperature unsalted butter
1 large egg
1 teaspoon vanilla extract
Powdered sugar for dusting
1/2 to 1 cup of jam/preserves of your choice
Instructions
Step 1: Mix flour, baking powder, salt, and cinnamon in a large bowl. Set aside this dry mix.
Step 2: Mix the almond flour with ¼ cup brown sugar, ensuring no clumps remain.
Step 3: Use a hand or stand mixer to beat butter and the remaining ¼ cup of brown sugar until light and fluffy, approximately 2 to 3 minutes.
Step 4: Add egg and vanilla, mixing well.
Step 5: Gradually combine the almond flour mixture and the flour mixture until it forms a dough that no longer sticks to the side of the bowl.
Step 6: Divide the dough into halves, shape it into disks, and wrap each securely in plastic wrap. Chill for at least 2 hours or overnight.
Step 7: Preheat the oven to 350°F, line 2 baking sheets with parchment paper.
Step 8: Dust your counter with flour and roll out each dough piece to about ⅛ inch thickness.
Step 9: Use a cookie cutter to cut dough, placing pieces on the baking sheet. Cut centers out of half the pieces.
Step 10: Bake cookies, rotating sheets halfway through, until edges brown and centers puff with small cracks (10 minutes for bottoms, 8 minutes for tops).
Step 11: Allow cookies to cool completely.
Step 12: Spread ½ teaspoon of preserves on each bottom.
Step 13: Sandwich a top with a bottom, pressing gently, and dust with powdered sugar. Enjoy immediately or rest for a few hours or overnight as the flavors improve over time!
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