Let’s get real about these cookies, because, let’s be honest, sometimes we all need a little sweetness in our lives. I am so hyped to share this Linzer Cookies Recipe with you all. These aren’t just cookies, they’re like little edible stained-glass windows, and they’re way easier to make than you’d think. Seriously, if I can do it (and I’ve set off the smoke alarm making toast), you can totally nail this. They’re buttery, nutty, and that little peek of jam in the middle? Chefs kiss.

My family, they go absolutely bonkers for these! Last Christmas, I decided to make a huge batch as gifts, thinking I was all organized. Fast forward to Christmas Eve, and half the cookies were gone. My husband, bless his heart, had been sneaking them every time he thought I wasn’t looking. The look on his face when I caught him red-handed, with powdered sugar all over his beard? Priceless. Now, it’s a tradition. No holiday is complete without the Linzer cookie heist!

Why You’ll Love This Linzer Cookies Recipe

They’re seriously cute. Like, Instagram-worthy cute.
The nutty flavor? It’s like a warm hug for your taste buds.
You can use whatever jam you have lurking in the fridge. I’m a raspberry girl myself!
They’re surprisingly easy. Trust me, if you can operate a cookie cutter, you’re golden.
Because, let’s face it, you deserve a freaking cookie.

How to Make It

Alright, gather ’round, let’s get baking! First things first, you’re gonna cream together butter and sugar. Don’t skimp on the creaming, people! It’s gotta be light and fluffy. Then, in goes the egg and vanilla—because, vanilla! Next, mix in your dry ingredients – flour, almond flour, and a pinch of salt, because everything needs a little salt. Now, this is important: don’t overmix! We want tender cookies, not hockey pucks.

Divide the dough in half, flatten into discs (makes it easier to roll later), wrap ’em up, and CHILL! This is key, people. At least 30 minutes, but longer is better. Cold dough is happy dough.

Okay, dough’s chilled, you’re ready to roll. Lightly flour your surface, roll the dough out to about 1/8-inch thick. Grab your Linzer cookie cutters (the ones with the little cutouts in the middle) and go to town! Cut out your cookies, making sure you have an equal number of tops (the ones with the holes) and bottoms (the solid ones).

Place them on a baking sheet lined with parchment paper – because, cleanup! Bake ’em in a preheated oven until they’re lightly golden brown around the edges. Keep an eye on them, because ovens are weird and things can go from perfect to burnt in like, two seconds.

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Let them cool completely on the baking sheet before you move them. They’re delicate little things when they’re warm. Once they’re cool, spread a spoonful of your favorite jam on the bottom cookies, dust the tops with powdered sugar, and carefully sandwich them together. And boom! You’ve got Linzer cookies!

Ingredient Notes

Butter: Gotta be softened! Not melted, not rock-hard. Softened. I usually take mine out like an hour before I start, but I live in a cold area, so your timing may vary.
Sugar: Granulated is fine, but I’ve also used caster sugar and it works great. Just don’t use brown sugar unless you’re feeling adventurous.
Egg: Large is the standard, but if you only have medium, it’ll be okay. Don’t stress it.
Vanilla Extract: Real vanilla, people! Not that imitation stuff. It makes a difference. Trust me.
All-Purpose Flour: I haven’t tried this with gluten-free flour yet, but if you do, let me know how it goes!
Almond Flour: This is what gives the cookies that amazing nutty flavor! Don’t skip it.
Salt: Just a pinch! It balances out the sweetness.
Jam: Whatever your heart desires! Raspberry, apricot, strawberry… the world is your jam-filled oyster.
Powdered Sugar: For dusting! Makes them look all fancy and stuff.

Recipe Steps:

Cream together the softened butter and sugar until light and fluffy.
Mix in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven and roll out the chilled dough to about 1/8-inch thickness on a lightly floured surface.
Use Linzer cookie cutters to cut out cookies, ensuring you have an equal number of solid bottoms and cutout tops.
Place the cookies on a baking sheet lined with parchment paper.
Bake until the edges are lightly golden brown.
Let the cookies cool completely on the baking sheet.
Spread jam on the flat side of the bottom cookies.
Dust the top cookies with powdered sugar.
Carefully sandwich the cookies together.

What to Serve It With

These are amazing with a cup of coffee or tea. Or, you know, a glass of wine. I’m not judging. They’re also great on a dessert platter with other cookies and treats. Or just straight from the cookie jar. Again, no judgment.

Tips & Mistakes

Don’t overmix the dough! Seriously, I can’t stress this enough. Overmixed dough equals tough cookies.
Chill the dough! This is not optional. It prevents the cookies from spreading in the oven and helps them hold their shape.
Use parchment paper! Makes cleanup a breeze and prevents the cookies from sticking.
Don’t burn them! Ovens are tricky. Keep a close eye on the cookies while they’re baking.
Be patient! Let the cookies cool completely before you move them. They’re delicate when they’re warm.
Dust generously with powdered sugar! Makes them look fancy, even if you messed up a little.

Storage Tips

Store these bad boys in an airtight container at room temperature. They’ll stay good for about 3-5 days, but let’s be real, they’ll probably be gone way before then. And yeah, I’ve totally eaten them cold for breakfast. Don’t tell anyone. Okay, tell everyone. Cookies for breakfast is a valid life choice.

Variations and Substitutions

Jam: Use whatever jam you like! I’ve even used Nutella. Don’t judge.
Almond Extract: Add a drop or two of almond extract to the dough for an extra almond-y kick.
Citrus Zest: Add some lemon or orange zest to the dough for a bright, citrusy flavor.
Spices: Add a pinch of cinnamon or cardamom to the dough for a warm, spicy flavor.
Nuts: Toast some chopped nuts (almonds, pecans, walnuts) and sprinkle them on top of the jam before you sandwich the cookies together.
No Almond Flour?: Okay, so I haven’t actually tried this (because almond flour is bae), but I bet you could sub in finely ground walnuts or even just more all-purpose flour in a pinch. Don’t come crying to me if they’re not perfect!
Honey instead of Sugar?: Yep, go for it! The texture might be a tad different, but still delicious. Just use about 3/4 the amount of honey as sugar and watch them closely in the oven, as honey can brown quicker.

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, full disclosure, I haven’t tried it with gluten-free flour *yet*, but I’ve heard good things about using a 1:1 gluten-free baking flour blend. Just keep an eye on them – they might need a little less baking time.

Do I have to chill the dough? Seriously, I’m impatient.

Yes! Listen to me. It’s crucial. If you skip the chilling, you’ll end up with flat, sad, spread-out cookies. Trust me on this one. Been there, done that, ate the evidence.

Can I use store-bought jam?

Absolutely! No shame in that game. I do it all the time. Just pick your favorite flavor!

How long do these last?

Officially, 3-5 days in an airtight container. Unofficially? They disappear within 24 hours in my house.

What if I burn them?

Okay, don’t panic. If they’re just slightly burnt, you can try gently scraping off the burnt parts with a knife. If they’re totally charcoal, well… lesson learned. We all have those days. Order a pizza, call it a night, and try again tomorrow!

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Linzer Cookies Recipe