This post is sponsored by Bob’s Red Mill. All opinions are mine.
Master these classic Linzer cookies with my time-tested recipe and foolproof tips for handling the sticky dough with ease! And enjoy the delicately light and crisp texture.
What are Linzer cookies?
Linzer cookies are an adaptation of Linzertorte, a traditional Austrian tart filled with jam, topped with a lattice crust and dusted with powdered sugar. The name of this pastry comes from the town Linz, Austria, where it originated from.
Why you’ll love these cookies:
Linzer cookies are such a classic holiday treat for many! But they should totally be an everyday treat!!
You’ll fall in love with their delicately light and crisp, melt-in-your-mouth tender texture!
While it’s not the easiest cookies to make (darn the sticky dough!!), you can master these classic cookies with my time-tested tips for handling the fussy dough with ease!
Why I love Bob’s Red Mill?
I’ve been a fan of Bob’s Red Mill for years! Their flours and whole grains are always the highest quality, just as they had promised to deliver high-quality, minimally processed wholes grains.
And the best part, you can get their product at pretty much any grocery store!
Key Ingredients:
- Powdered sugar – The majority of linzer cookie recipes call for granulated sugar. But I prefer powdered sugar because it makes the cookies extra delicate and crisp.
- Egg yolk adds the richness to the dough without adding too much moisture.
- Lemon juice – Traditional Linzer torte and cookie recipes call for lemon juice (and even zest). And I love how it cuts the richness of the dough with a subtle hint of citrus.
- Flour – I’ve made this recipe with both all-purpose flour and Bob’s Red Mill 1-to-1 Gluten Free flour. Both works fabulously!
- Almond flour – Super fine almond flour is not required. You can use regular Bob’s Red Mill almond flour. In fact, any nut flour works perfectly for this cookie recipe. Hazelnut flour is a common one.
- Filling – While red currant jam is the traditional filling for Linzertorte, raspberry jelly or any jam you like would work great! You can even go beyond jams and jellies! Curds, dulce de leche, caramel sauce, ganache, Nutella are all great options for filling!
How to make this recipe:
1. Make the dough
We’ll start making the dough, and this can be done up to a week in advance!
Beat butter and powdered sugar until nice and fluff, about 2 minutes. Then add egg yolk, lemon juice, almond extract and salt. Once everything is well combined, add the flours and mix until just combined.
Tip
Don’t be alarmed! The dough is pretty soft and sticky at this point. Use a silicone spatula to handle the dough.
Now, divide the dough into 2 parts and wrap each dough in a plastic wrap. Flatten each dough into a thin disc and refrigerate for at least 2 hours, or up to 2 days. (You can also freeze it for up to a week.)
2. Shape the cookies
Once the dough is completely chilled, unwrap it, lightly dust it with flour and place it between 2 sheets of parchment paper.
Gently roll it out into 1/8-inch thick disc. It’s ok if the dough crack, simply push it together and it’ll stick.
Tip
Place the parchment paper with the cookie dough on a silicone mat to roll it out, so it stays in place.
Try to be quick at this stage. And whenever the dough becomes too soft to work with, put it back in the fridge (or freezer) for 10-15 minutes to firm up.
Peel off the top parchment paper and cut out 2-inch round cookies as many as you can as quickly as possible. Arrange the cookies on a baking sheet lined with parchment paper.
Tip
Use an offset spatula to transfer the cutout cookies onto the baking sheet to keep them in a perfect shape.
Repeat with the other dough, but this time, also cut out a small window in the center of each cookie. You can use a 1-inch round cookie cutter, or back of a piping tip. (I used this linzer cookie cutter set.) These will be your top cookies, be sure to make the same count of each top and bottom cookies.
Gather the scrap dough, flatten it into a disc, refrigerate until firm before rolling it out and cutting out more cookies.
Refrigerate the cut-out cookies before baking for at least 10 minutes.
3. Bake the cookies
Bake the cookies at 325°F for 13-15 minutes, or until the edges start to turn light golden color.
Let the cookies rest on the baking sheet for about 5 minutes, then transfer them onto a wire rack to cool completely.
Tip
Straight out of the oven, cookies are super soft. That’s why it’s important to let them set on the baking sheet before transferring to a cooling rack.
4. Fill the cookies
Now, the funnest part!!!
Generously dust the top cookies with powdered sugar.
And smear 1/2 teaspoon of filling of your choice all over the bottom cookies. Then carefully place the top cookie over the filling.
Tip
Be extra gentle when placing the top cookie, as it’s easy to break it. Smearing the filling evenly also helps not to break the top cookie.
Tips for Success:
- Be sure to chill the dough well before rolling and cutting out the cookies.
- Whenever the dough gets too soft to handle, put it back into the fridge for a few minutes to firm up.
- Use a flat offset spatula to transfer the cookies to the baking sheet.
- Chill the cookies before baking to prevent spreading and losing its shape.
- Fill the cookies the day of serving for the best texture.
- And store the cookies in an airtight container!
Storing Tips:
In my opinion, these cookies taste the best when they’re freshly filled, because they’re melt-in-your-mouth delicate and crisp.
However, they’re still delicious after a day or two, but the texture is a bit different. The cookies absorb the moisture from the filling and soften.
- Store the filled cookies in an airtight container for up to 3 days at room temperature. If the cookies filled with curd, then refrigerate them.
- Unfilled cookies can be stored in an airtight container for up to a week at room temperature, or frozen for a month.
Classic Linzer Cookies
Ingredients
- 1 cup (230g) unsalted butter at room temperature
- 1 cup (130g) powdered sugar
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon coarse kosher salt
- 2 cups (250g) all-purpose flour Note 1
- 2/3 cup (65g) almond flour Note 2
For filling and decoration:
- 1/2 cup jam Note 3
- Powdered sugar for dusting
Instructions
To make the cookie batter:
- In a large mixing bowl with paddle attachment, beat butter and powdered sugar starting on low speed and slowly increasing the speed to medium high until nice and fluffy, about 2 minutes.
- Add egg yolk, lemon juice, almond extract and salt. Mix until well combined, about a minute.
- Stir in all-purpose flour and almond flour and mix on low speed until combined. (NOTE: The dough will be super soft and sticky, which is totally normal.)
- Lay out 2 large sheets of plastic wrap on a counter. Divide the batter into 2 equal parts and drop each batter ball on prepared plastic wraps. (TIP: this flexible dough scraper is super helpful!) Cover the batter with plastic and flatten it into a 1/2-inch thick disc. Then wrap well. Refrigerate for at least 2 hours, or up to 2 days.
To shape and bake the cookies:
- Preheat the oven to 325°F.
- Unwrap the chilled dough, dust the dough with a little bit of flour and place it between 2 sheets of parchment paper. Roll it out into 1/8-inch thick disc. (I find this rolling pin with the adjusteble thickness rings super helpful.) Refrigerate it and repeat with the other chilled dough.
- Remove the first rolled out dough from the fridge and cut out 2-inch round cookies as many as you can as quickly as you can. Arrange the cookies on a baking sheet lined with parchment paper. (TIP: If at any point the dough is too soft to handle, place it in the fridge for 10-15 minutes to firm up.) Gather the scraps, flatten it into a disc between parchment paper and refridgerate to firm up before rolling it out again.
- Repeat with the other dough, but this time, also cut out a small window in the center of each cookie. You can use a 1-inch round cookie cutter, or back of a piping tip. (I used this linzer cookie cutter set.) These will be your top cookies, be sure to make the same count of each top and bottom cookies.
- Refrigerate the cookies for at least 15 minutes before baking.
- Bake the chilled cookies one sheet at a time for 13-15 minutes, or until the edges start to turn a light golden color.
- Let the cookies rest for 5 minutes on the baking sheet, and then transfer them onto a cooling rack to cool completely.
To assemble the cookies:
- Dust all the top cookies with powdered sugar.
- Drop about 1/2 teaspoon of filling on each bottom cookie and spread it all over, leaving slighly thicker filling in the middle, if desired. Place the top cookie. (TIP: Your top cookie may break if you don't spread the filling evenly. Be gentle as these cookies are delicate!)
- Store the filled cookies in an airtight container for 1 day. Linzer cookies are best when served the same day as they were filled.
Tips & Notes
In my opinion, these cookies taste the best when they’re freshly filled. They’re melt-in-your-mouth delicate and crisp. However, they’re still delicious after a day or two, but the texture is a bit different. The cookies absorb the moisture from the filling and soften.
– Fill the cookies the day of serving foe the best texture.
– Store the filled cookies in an airtight container for up to 3 days at room temperature. If the cookies filled with curd, then refrigerate them.
– Unfilled cookies can be stored in an airtight container for up to a week at room temperature, or frozen for a month.
Nutrition
