Linzer Cookies
These classic Linzer Cookies are buttery, tender, and filled with your favorite jam for a beautifully festive treat. Almond-infused cookie dough is cut into shapes, baked, and sandwiched with sweet raspberry or apricot jam. A dusting of powdered sugar gives each cookie a charming finish. Perfect for holiday platters, gifting, or anytime you want a pretty, flavorful sandwich cookie.
Servings 12 servings
Ingredients
- 1 cup 2 sticks / 226g unsalted butter, softened
- 2/3 cup 135g granulated sugar
- 2 cups 250g all-purpose flour
- 1/4 cup 30g powdered sugar (plus extra for dusting)
- 1/2 cup 160g raspberry jam or preferred berry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer until light and fluffy, about 2–3 minutes.
- Gradually mix in the flour and powdered sugar until a soft dough forms. The dough should be smooth but not sticky.
- Lightly flour a surface and roll out the dough to about 1/4-inch thickness.
- Use cookie cutters to cut shapes. For sandwich cookies, cut out a top and bottom for each cookie, cut a small shape out of the center of half the cookies to create a “window”.
- Place cookies on the prepared baking sheet and bake for 10–12 minutes, or until just barely golden around the edges. Cool completely on a wire rack.
- Spread about 1 teaspoon of jam on the flat side of each whole cookie. Top with a cutout cookie and gently press to sandwich together.
- Dust with powdered sugar before serving.