I wanted to start by asking: Do you like cookies? But then I was like, who do you think will be reading this? Aliens? Of course, you like cookies. Depending on the cookie, you might even love them. If you haven’t tried Linzer cookies yet, you totally should. These scrumptious, perfectly crumbly, buttery cookie sandwiches with a tart jam filling are definitely the lovable kind.
Please, don’t be discouraged by my flowery description – they are super easy to make, too. I’ll let you in on a little secret. This used to be my favorite cookie in the world when I was little, yet I hadn’t even thought of making these until this November! Can you believe it? Whole decades went by without me making Linzer cookies. Now that I’ve tried and succeeded, I don’t think I’ll be allowed to let too many weeks pass between batches.
Nor will I write my whole life story before I share the actual recipe for Linzer cookies. Here goes:
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Ingredients
- 2 1/4 cups (300 g) all-purpose flour
- 1/2 tsp baking powder; I like Bob’s Red Mill Baking Powder
- 1 cup (200 g) unsalted butter, softened
- 2 egg yolks
- 1/2 cup (100 g) powdered sugar, plus more for dusting
- 1 tsp lemon zest
- 1 tsp vanilla extract/1 pack of Dr. Oetker vanilla sugar
- 8 oz red currant or raspberry jam (I had neither so I used my mom’s homemade apricot ginger jam instead)
- drop of rum
Instructions
- In a mixing bowl, whisk together flour, lemon zest, and baking powder, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg yolks, then blend in vanilla extract.
- With the mixer set on low speed, slowly add in the flour mixture and mix until combined. Form mixture into a ball and chill in the refrigerator for a while as you prep the next steps.
- Preheat oven to 340 degrees. Dust the work surface with flour, cut the dough in half, and then evenly roll out one portion into 1/8 to 1/6-inch thickness while the other one chills in the fridge. Cut into any shapes using a cookie cutter, then using a smaller cookie cutter, cut smaller holes into the centers of half of the cookies.
- Carefully transfer to parchment paper-lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, always chill dough that’s not currently being rolled or baked, the cookies hold their shape better when cold), spacing cookies 1/2-inch apart.
- Bake in preheated oven for about 10 minutes until edges are lightly golden. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Using a small sifter, dust holey cookies with powdered sugar. Add a drop of rum to warmed jam, spread the jam over the bottom side of whole cookies then make cookie sandwiches. Store in an airtight container.
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