Discover these traditional Austrian Linzer Cookies, perfect for any special occasion. These delightful treats feature a buttery, delicate texture that simply melts in your mouth. You’ll love their festive, jam-filled design, making them a stunning addition to any dessert spread. This recipe makes baking these beautiful Linzer Cookies simple and fun.
Table of Contents
Why You’ll Love This Linzer Cookies Recipe
- Enjoy the irresistible buttery, melt-in-your-mouth flavor that defines these classic cookies.
- This Linzer Cookies recipe is incredibly versatile, allowing you to experiment with various delicious jam fillings.
- They are visually stunning, featuring a lovely peekaboo design perfect for holidays and celebrations.
- Baking them is a simple yet rewarding project, even for beginners.
- Easily adapt this recipe to create different flavor profiles, from zesty lemon to warm cinnamon.
Ingredients You’ll Need
Creating these delightful Linzer Cookies starts with a few simple, high-quality ingredients. Each component plays a crucial role in achieving that perfect, delicate texture and rich flavor.
- 12 tablespoons (170g) unsalted butter, softened
- 1/2 cup (99g) granulated sugar
- Zest of 1 lemon OR 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (72g) King Arthur Almond Flour
- 1/4 teaspoon fine sea salt
- Raspberry jam or lemon curd, for filling
- Confectioners’ sugar, for dusting
Notes & Substitutions
Always use unsalted butter at room temperature for the best creamy consistency. Adjust the lemon zest or cinnamon to match your preferred flavor intensity. Almond flour is essential for the delicate texture of authentic Linzer Cookies. For more on its baking advantages, King Arthur Baking provides insights into the benefits of baking with almond flour. Feel free to explore various jams or lemon curds for filling.
Essential Equipment
You only need a few basic tools to make perfect Linzer Cookies. Having the right equipment makes the baking process smooth and enjoyable.
- Stand mixer or hand mixer
- Mixing bowls
- Rolling pin
- 2 1/2-inch round cookie cutter
- Small cookie cutter or piping tip
- Parchment paper
- Baking sheets
- Wire cooling rack
- Fine-mesh sieve (for dusting)
Step-by-Step Instructions
To make the dough
- Beat the softened butter, granulated sugar, and lemon zest (or cinnamon) together until the mixture is light and fluffy, ensuring to scrape the bowl as needed for about 3 minutes. Incorporate the large egg yolk and vanilla extract, continuing to beat until fully combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Gradually add this dry flour mixture to the wet egg mixture, mixing gently until just combined without over-beating.
- Divide the prepared dough into two equal halves, shaping each half into a flat disc. Wrap both discs tightly in plastic wrap and refrigerate them for approximately 1 hour, or until the dough becomes firm.
To assemble the cookies
- While the first batch chills, take the second disc of dough and repeat the rolling and cutting process to make another 15 rounds. For this batch, use your smallest cookie cutter or the end of a round piping tip to create a small “peekaboo” cutout in the center of each cookie. Transfer these cutout cookies to another parchment-lined baking sheet and chill them in the refrigerator for 30 minutes.
- Remove one disc of dough from the refrigerator and allow it to soften at room temperature for 5 to 10 minutes until it is pliable but still cold. On a lightly floured surface, roll the dough out evenly to about 1/8-inch thickness, then use a 2 1/2-inch round cookie cutter to cut out approximately 15 cookies.
- Carefully transfer the cut cookie rounds to a parchment-lined baking sheet. Gather any dough scraps, re-roll them, and cut out additional cookies as possible. If the dough becomes sticky, refrigerate it for about 20 minutes to firm up.
- Place the baking sheet with the first batch of cut cookies in the refrigerator to chill for 30 minutes, and simultaneously preheat your oven to 350°F.
Pro Tips for Perfect Linzer Cookies
- Avoid overmixing the dough: Mix only until combined to keep your cookies tender.
- Ensure proper dough chilling: Chilling is crucial; it prevents spreading and makes the dough easier to handle for your Linzer Cookies.
- Do not over-bake cookies: Bake until just lightly golden at the edges for a soft, melt-in-your-mouth texture.
- Use high-quality fruit filling: A good jam or curd elevates the flavor of these delightful treats.
- Handle delicate cookies gently: These cookies are fragile, so be extra careful when transferring them.
- Measure flour accurately by weight: Using a kitchen scale ensures precise measurements for consistent results.
Serving, Storage, and Variations
Serving Suggestions
These beautiful Linzer Cookies are perfect served alongside a warm cup of coffee or tea. Arrange them on holiday dessert platters for an elegant and festive presentation. They also make a thoughtful and delicious homemade gift for friends and family during the festive season.
Storage Instructions
Store jam-filled Linzer Cookies in an airtight container at room temperature for up to 3-4 days. If you use lemon curd or another perishable filling, store the cookies in the refrigerator for up to 5 days. You can also freeze unbaked dough discs or baked, unfilled cookies for longer storage.
Flavor Variations
Experiment with different fruit fillings like apricot, strawberry, or cherry jam for varied tastes. For a richer flavor, try a chocolate hazelnut spread instead of jam. Add different spices to the dough, such as cardamom or ginger, for a unique twist. You can also experiment with other nut flours, like pistachio or pecan flour, to change the texture and flavor profile of your Linzer Cookies.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Serving Size | 1 sandwich cookie |
| Calories | 210 |
| Carbohydrate Content | 23g |
| Cholesterol Content | 35mg |
| Fiber Content | 1g |
| Protein Content | 3g |
| Sodium Content | 40mg |
| Sugar Content | 13g |
| Fat Content | 12g |
| Saturated Fat Content | 6g |
Frequently Asked Questions (FAQ)
What is the origin of Linzer cookies?
Linzer cookies originate from Austria, inspired by the larger Linzer Torte. They are named after the city of Linz and have become a beloved holiday tradition worldwide. The precise origin of these treats is believed to date back to the 17th century, with historical accounts linking them to the city of Linz in Upper Austria.
How can I prevent Linzer cookies from spreading?
Properly chilling the dough before rolling and cutting, and then again before baking, helps prevent them from spreading. Using cold butter and avoiding overmixing also contributes to their shape retention.
Can I use different types of nut flour?
Yes, you can experiment with other finely ground nut flours like pecan or hazelnut flour. However, almond flour provides a unique texture that is characteristic of traditional Linzer Cookies.
Conclusion
Enjoy the delightful process of baking these beautiful, festive Linzer Cookies. They offer a wonderful blend of buttery richness and sweet fruit, making them a perfect treat for any special occasion or a simple afternoon indulgence. With this beginner-friendly recipe, you can easily create cherished memories and delicious Linzer Cookies that your family and friends will adore.
Classic Linzer Cookies Recipe
Equipment
- Electric mixer
- Large Mixing Bowl
- whisk
- Plastic wrap
- Rolling Pin
- 2 1/2-inch round cookie cutter
- Small cookie cutter or round piping tip
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
Dough and Filling
- 12 tablespoons tablespoons unsalted butter softened
- 1/2 cup cup granulated sugar
- zest of 1 lemon zest or 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup cup King Arthur Almond Flour
- 1/4 teaspoon teaspoon fine sea salt
- raspberry jam or lemon curd for filling
- confectioners’ sugar for dusting
Instructions
To make the dough
- Beat the softened butter, granulated sugar, and lemon zest (or cinnamon) together until the mixture is light and fluffy, ensuring to scrape the bowl as needed for about 3 minutes. Incorporate the large egg yolk and vanilla extract, continuing to beat until fully combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Gradually add this dry flour mixture to the wet egg mixture, mixing gently until just combined without over-beating.
- Divide the prepared dough into two equal halves, shaping each half into a flat disc. Wrap both discs tightly in plastic wrap and refrigerate them for approximately 1 hour, or until the dough becomes firm.
To assemble the cookies
- Remove one disc of dough from the refrigerator and allow it to soften at room temperature for 5 to 10 minutes until it is pliable but still cold. On a lightly floured surface, roll the dough out evenly to about 1/8-inch thickness, then use a 2 1/2-inch round cookie cutter to cut out approximately 15 cookies.
- Carefully transfer the cut cookie rounds to a parchment-lined baking sheet. Gather any dough scraps, re-roll them, and cut out additional cookies as possible. If the dough becomes sticky, refrigerate it for about 20 minutes to firm up.
- Place the baking sheet with the first batch of cut cookies in the refrigerator to chill for 30 minutes, and simultaneously preheat your oven to 350°F.
- While the first batch chills, take the second disc of dough and repeat the rolling and cutting process to make another 15 rounds. For this batch, use your smallest cookie cutter or the end of a round piping tip to create a small “peekaboo” cutout in the center of each cookie. Transfer these cutout cookies to another parchment-lined baking sheet and chill them in the refrigerator for 30 minutes.
To bake the cookies
- Bake all the prepared cookies, both the solid rounds and those with cutouts, for 12 to 15 minutes, or until their edges just begin to turn a light golden brown. Once baked, let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
To fill the Linzer cookies
- Arrange the cookies with the central holes on a clean cookie sheet and generously sift confectioners’ sugar over their tops. Take the remaining solid cookies, turn them flat side up, and spoon approximately 1/2 teaspoon of raspberry jam or lemon curd into the center of each, spreading it slightly.
- Carefully place the sugar-dusted cookies (with holes) on top of the jam or curd-filled cookies to create the classic Linzer sandwich.
Storage information
- Store filled Linzer cookies, well wrapped, at room temperature if they contain jam, or in the refrigerator if filled with lemon curd. They will keep for several days, or can be frozen for longer-term storage.
