Easy Linzer Cookie Recipe

Easy Linzer Cookie Recipe
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Try out traditional easy Austrian Linzer cookie recipe today. Austrian Linzer cookies are very trendy during the holidays, but we love them every day. We hope you enjoy our classic Linzer cookies filled with our homemade raspberry or strawberry jam inspired by Austria.

Ingredients To Make Linzer Cookies:

  • 180 grams unsalted butter (3/4 cup)
  • 120 grams all-purpose flour (1cup)
  • 20 grams egg yolk from 1 large egg
  • 100 grams granulated sugar (1/2 cup)
  • 5 grams cinnamon (1teaspoon)
  • 2 grams allspice (1/2 teaspoon)
  • 5 grams vanilla extract ( 1teaspoon)
  • 80 grams almond flour ( 3/4 cup)
  • 2 grams salt (1/2 teaspoon)
  • 60 grams icing sugar for dusting (1/2 cup)
  • Strawberry or Raspberry Jam Store-Bought or Try our homemade Strawberry and Raspberry Jam

Instruction How To Make Linzer Cookies:

  1. For the cookie dough: Add the butter and sugar into a mixing bowl with the paddle attachment and mix them together until light and fluffy about 4 minutes on medium-high speed.
  2. If you don’t have a mixing machine, add the butter and sugar into a bowl and beat using a hand beater until the butter mixture is smooth, light, and fluffy.
  3. Add in the egg yolk and vanilla extract and mix or beat until the mixture is well incorporated.
  4. In a separate bowl, add the flour, cinnamon, allspice, salt and almond flour and using a whisk mix them together.
  5. Add the flour mixture to the butter mixture and mix just until the cookie dough comes together.
  6. Remove the dough from the bowl and divide it in half. Pat and form each half into a flat disc and refrigerate for 45-60 minutes.
  7. To shape and assemble the cookie: Remove one portion of the cookie dough from the fridge and place onto a lightly floured working surface.
  8. Using a rolling pin, roll out the dough until it reaches about 1/4 inch thickness.
  9. Using a 2 1/2-inch cookie cutter, cut out cookies.
  10. Transfer the cut-out cookie discs onto a lined baking pan with parchment paper, it should yield 12 cookies.
  11. Collect the scrap cookie dough, bring it together and roll out and repeat the same process.
  12. Place the baking tray with the cut-out cookies back into the refrigerator.
  13. Preheat the oven to 175°C (350°F) and set the rack to the middle position.
  14. In the meantime, remove the second portion of the cookie dough from the refrigerator and repeat the process.
  15. Once the cookies are transferred to the baking sheet, cut out a hole in the center with a smaller cookie-cutter or use the back of a round piping tip and place it into the refrigerator to chill the dough for 25-30 minutes.
  16. Baking the cookies: Bake one tray at a time for approximately 10 minutes or until the edges turn golden brown.
  17. Remove from the oven and cool. Repeat with the second tray.
  18. Filling the cookies: Sift the icing sugar onto the cookies with the cutout hole. Turn the other cookies flat side upward and spoon the strawberry or raspberry jam onto the center of the cookie, slightly spread the filling.
  19. Top with the dusted cookies and place onto a serving plate.
  20. Serve and Enjoy!
austrian linzer cookies

Austrian Linzer Cookie Recipe

Austrian Linzer cookies are definetly a classic. Try our Linzer cookie recipe made with butter, almond flour and a perfect balance of cinnamon and allspice and filled with a delcious fruit jam filling.
Prep Time 20 mins
Cook Time 20 mins
Course Christmas, Cookies, Dessert, Holiday
Cuisine Austria, Austrian
Servings 12 pieces
Calories 70 kcal

Ingredients
  

  • 180 grams unsalted butter 3/4 cup
  • 120 grams all-purpose flour 1cup
  • 20 grams egg yolk from 1 large egg
  • 100 grams granulated sugar 1/2 cup
  • 5 grams cinnamon 1teaspoon
  • 2 grams allspice 1/2 teaspoon
  • 5 grams vanilla extract 1teaspoon
  • 80 grams almond flour 3/4 cup
  • 2 grams salt 1/2 teaspoon
  • 60 grams icing sugar for dusting 1/2 cup
  • Strawberry or Raspberry Jam Store-Bought or Homemade

Instructions
 

  • For the cookie dough: Add the butter and sugar into a mixing bowl with the paddle attachment and mix them together until light and fluffy about 4 minutes on medium-high speed.
  • If you don’t have a mixing machine add the butter and sugar into a bowl and beat using a hand beater until the butter mixture is smooth, light, and fluffy.
  • Add in the egg yolk and vanilla extract and mix or beat until the mixture is well incorporated.
  • In a separate bowl, add the flour, cinnamon, allspice, salt and almond flour and using a whisk mix them together.
  • Add the flour mixture to the butter mixture and mix just until the cookie dough comes together.
  • Remove the dough from the bowl and divide it in half. Pat and form each half into a flat disc and refrigerate for 45-60 minutes.
  • To shape and assemble the cookie: Remove one portion of the cookie dough from the fridge and place onto a lightly floured working surface.
  • Using a rolling pin, roll out the dough until it reaches about 1/4 inch thickness.
  • Using a 2 1/2-inch cookie cutter, cut out cookies.
  • Transfer the cut-out cookie discs onto a lined baking pan with parchment paper, it should yield 12 cookies.
  • Collect the scrap cookie dough, bring it together and roll out and repeat the same process.
  • Place the baking tray with the cut-out cookies back into the refrigerator.
  • Preheat the oven to 175°C (350°F) and set the rack to the middle position.
  • In the meantime, remove the second portion of the cookie dough from the refrigerator and repeat the process.
  • Once the cookies are transferred to the baking sheet, cut out a hole in the center with a smaller cookie-cutter or use the back of a round piping tip and place it into the refrigerator to chill the dough for 25-30 minutes.
  • Baking the cookies: Bake one tray at a time for approximately 10 minutes or until the edges turn golden brown.
  • Remove from the oven and cool. Repeat with the second tray.
  • Filling the cookies: Sift the icing sugar onto the cookies with the cutout hole. Turn the other cookies flat side upward and spoon the strawberry or raspberry jam onto the center of the cookie, slightly spread the filling.
  • Top with the dusted cookies and place onto a serving plate.
  • Serve and Enjoy!
Keyword Austrian linzer cookie recipe, easy linzer cookie recipe, linzer cookies

Can You Freeze Austrian Linzer Cookies?

Austrian Linzer cookies do freeze well, here are your options. You can freeze unbaked shaped Linzer cookies in a freezer friendly bag for up to 2 months before baking. To bake frozen Linzer cookies, we recommend to bake them from a frozen state, the baking time will be about 14-15 minutes. The second option is to bake off your Linzer cookies, then freeze the cookies in an airtight container or freezer bag. When you’re ready to serve them, simply remove the cookies from the freezer, fill them with your choice of jam and enjoy them.

How Long Will Linzer Cookies Keep?

Once baked and filled, you can store the Linzer cookies in an airtight jar or container for about one week if you’re using store-bought jam. If you are using homemade jam, the cookies will keep well in an airtight container for up to to 3 days, if you refrigerate the cookies, they will keep for about a week.



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