Linzer Cookies. Light, slightly crispy almond cookie sandwiches with a hint of cinnamon and vanilla. Cookie filled with seedless fruit jam. Top cookie has cutout center revealing jam in stained glass like effect. Cookies are dusted with powdered sugar.
This recipe is quick and no fail. I alter it slightly to make chocolate sandwich cookies. I like to make the dough a day or two in advance. I also like to cut the shapes, place them on parchment lined cookie sheets and refrigerate the cookies until I pop them in the oven. The cookies keep their shapes slightly better this way.
The cookies get a dusting of powdered sugar. Add some powdered sugar to a small strainer and tap the edge of the strainer to get the sugar to fall out the bottom. The cookie tops can be dusted before being placed on the bottom cookie or they can be dusted after the sandwich has been created (the sugar will dissolve into the jam and not be visible).
Why You Should Make These Cookies
- visually stunning.
- easy to prepare.
- amazing addition to your holiday cookie box.
- fill these sandwich cookies with jam, frosting or your favorite cookie spread.
- cookies store well in an airtight container.
How To Make These Linzer Cookies
All-purpose flour, almond flour, cinnamon, baking powder, and salt are added to a small mixing bowl, whisked to combine, and set aside.
Unsalted butter and granulated sugar are beaten on medium speed in a stand mixer or with a hand mixer until light and fluffy, about 3 minutes.
One egg and a splash of vanilla bean paste are added to the sugar mixture and beaten just long enough to incorporate.
The flour mixture is added to the stand mixer and beaten just long enough for the dough to come together. Alternately, the sugar and flour mixtures can be combined in a large bowl and folded together with a large spatula. stirred to combine with a wooden spoon, or kneaded with your hands.
The dough is flattened into a disc and refrigerated for several hours and up to 3 days. Personally, I like to make the dough the night before baking so it’s cold and firm when I’m ready to roll it out.
Preheat the oven to 325 degrees F.
I lightly flour a large cutting board and roll the dough out while its extremely cold. I will flip the dough and add extra flour to the board, if necessary. Once the dough is rolled out to a very thin 1/8-inch thickness, I cut my shapes very quickly. AS you can see from the photos, the bottom cookie in these cookie sandwiches is a round cookie, the top cookie matches the bottom, with a cutout in the center to showcase the fruit jam filling.
I use a small offset spatula to transfer the cookies to parchment lined cookie sheets. As these cookies don’t spread much, if at all, they can be placed fairly close to one another. If I have room and time, I will chill the cut cookies on their cookie sheets in the refrigerator for 30 minutes.
The cookies are baked for 12 to 15 minutes in a preheated oven, or until lightly golden around the edges. Once cooled the bottom cookies are topped with a teaspoon of seedless fruit jam. The top cookie is dusted with powdered sugar and place on top of the bottom cookie. I like to wiggle the top cookie a bit ensure they stick together.
These cookies store well for days in an airtight container.
Other Cookie Recipes You Might Enjoy
Some of our most popular cookie recipes include chocolate almond biscotti, almond chocolate chunk shortbread cookies, amaretti cookies, toasted oatmeal lace cookies, and chocolate shortbread with cashews and coconut.
- 195 grams all-purpose flour (1-1/2 cups)
- 50 grams almond flour (1/2 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 3 grams kosher salt (1/2 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), room temperature
- 130 grams granulated sugar (1/2 cup + 2 tablespoons)
- 50 grams egg (1 large), room temperature
- 3 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
- 80 grams seedless fruit jam (1/4 cup)
- 1 tablespoon powdered sugar, for dusting
- Add all-purpose flour, almond flour, ground cinnamon, baking powder, and kosher salt to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter and granulated sugar to stand mixer. Beat on medium with paddle attachment for 3 minutes. Scrape down the sides of the bowl, if necessary.
- Add egg and vanilla bean paste to sugar mixture and beat on low for 30 seconds. Scrape down the sides of the bowl, if necessary.
- Add flour mixture to stand mixture and beat on low just long enough for the dough to come together.
- Place dough on plastic wrap, pat down to disc about 1-inch thick. Wrap dough in plastic and refrigerate for 2 hours and up to 3 days.
- Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
- Lightly flour a large cutting board or flat surface. Roll out cold dough to 1/8-inch thickness. Cut dough into circles using a cookie cutter or biscuit cutter. Cut small circles in the center of half the cut shapes.
- Re-roll any leftover dough.
- Arrange all cut cookies on prepared cookie sheets.
- Bake cookies 12 to 15 minutes, or until light golden around the edges.
- Top the solid circle halves with about 1 teaspoon of seedless fruit jam. Dust the tops of the cutout circles with powdered sugar and place on top of seedless fruit jam. Press lightly to seal.
- Store leftover cookies in an airtight container for several days.