Classic Linzer Cookies

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.

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.

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.

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.

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.

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.