Easy Linzer Cookies Recipe
Buttery almond shortbread sandwiches filled with bright raspberry jam and a snowy sugar dusting. Festive, tender, and easy to make.
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Servings:
Ingredients
Main Ingredients
- 1 cup softened unsalted butter room temperature
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp almond extract optional but lovely
- 1.75 cup all-purpose flour
- 1 cup almond flour finely ground blanched almonds
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional
- 1 tsp lemon zest finely grated
- 0.75 cup seedless raspberry jam warm slightly for easy spreading
- 0.5 cup powdered sugar for dusting
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk almond flour, all-purpose flour, salt, cinnamon, and lemon zest in a medium bowl.
- Cream butter and sugar in a large bowl until pale and fluffy, about 2 minutes.
- Beat in the egg, vanilla, and almond extract until smooth.
- Mix in the dry ingredients just until a soft dough forms. Divide dough, flatten into two disks, and chill 20 minutes.
- Roll one disk between parchment to 1/8-inch thick. Cut 2-inch rounds; punch a small center from half the rounds for tops.
- Gather scraps, reroll once, and arrange cookies 1 inch apart on prepared sheets.
- Bake 12–14 minutes until edges are just golden. Cool 5 minutes on sheets, then transfer to a rack to cool completely.
- Warm jam until spreadable. Flip solid cookies, spread with a thin layer of jam, cap with cutout tops, and dust with powdered sugar.
Notes
Try apricot or strawberry preserves instead of raspberry, or add a pinch of cardamom to the dough. Store assembled cookies airtight at room temperature for 2 days, or freeze unfilled cookies for up to 1 month and sandwich with jam before serving.
This recipe is an original creation inspired by classic Easy Linzer Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.