Crisp, buttery, and nutty with a hint of sweetness from the jam filling, Linzer cookies are a delightful treat that combines taste and texture in perfect harmony. Their festive charm, dusted with powdered sugar and shaped into intricate designs, makes them a must-have for the holiday season.
This Austrian delicacy can be found in the festive cookie trays around the world in every household during Christmas and New Year. In my home, these are accompanied by Classic Biscotti Or Double Chocolate Biscotti. Check out my holiday bakes series for other festive inspiration!
Why You’ll Love These Cookies
- Festive Look: Powdered sugar-dusted tops and cut-out designs steal the show.Perfect Flavour: Buttery, nutty base with sweet jam filling.
- Tender Texture: Crumbly, melt-in-your-mouth perfection
- Eggless: Perfect for egg-free diets.
- Customizable: Use any jam or filling you like.
- Beginner-Friendly: Simple techniques and ingredients
Let’s gather the ingredients:-
Following is a preview list, for a detailed list, find the recipe card below:
- Butter (Unsalted, softened)
- Granulated Sugar
- Vanilla Extract – Almond extract is a great alternative for a nuttier taste.
- All-Purpose Flour
- Baking Powder
- Salt
- Almond Flour
- Jam (Strained Mixed Fruit) – The sweet, fruity filling; raspberry, apricot, or strawberry jam are classic alternatives.
- Powdered Sugar – For dusting and creating that iconic Linzer cookie look.
How to make eggless linzer cookies?
Following is a quick preview of instructions, for detailed instructions find the recipe card below:
- Prepare the Dough: Cream butter and sugar, add vanilla, then incorporate the dry ingredients.
- Chill the Dough: Divide into two portions, wrap in plastic, and refrigerate for 1-2 hours.
- Roll and Cut: Roll the dough and cut it into shapes using cookie cutters. Make cut-outs in half of the cookies.
- Bake: Freeze the cookies briefly, then bake until golden.
- Assemble: Spread jam on the whole cookies, dust the cut-out cookies with powdered sugar, and sandwich them together.
Tips for Perfect Linzer Cookies
- Chill Thoroughly: Ensure the dough is well-chilled before rolling to prevent sticking.
- Dusting: Use minimal flour when rolling to avoid altering the cookie’s texture.
- Freezing Before Baking: Helps the cookies maintain their shape.
- Strain the Jam: This creates a smooth filling that spreads easily.
- Dust After Baking: Always dust powdered sugar on the cut-out tops before assembling to avoid sticky messes.
Storage Instructions
- Room Temperature: Store assembled Linzer cookies in an airtight container for up to 3 days. Keep them in a cool, dry place away from sunlight. To prevent sticking place parchment papers between layers.
- Refrigerator: Store the cookies in an airtight container for up to 7 days. Refrigeration helps maintain freshness but may slightly soften the cookies. Let them come to room temperature before serving for the best texture.
- Freezer (Unassembled): Linzer cookies are perfect for making ahead! Freeze the baked cookies (without the jam filling) in an airtight container or zip-top freezer bag for up to 3 months. Place parchment paper between layers to avoid breakage. When ready to use, thaw the cookies at room temperature, then assemble them with jam.
- Freezer (Dough): You can also freeze the prepared dough for up to 2 months. Wrap each portion tightly in plastic wrap and place them in a freezer-safe bag. Thaw the dough in the refrigerator overnight before rolling and cutting.
If you like this recipe, try these!
Eggless Linzer Cookies
These eggless Linzer cookies are a festive treat with a buttery, nutty base and sweet jam filling. Easy to make, they’re perfect for holiday baking and gifting!
Ingredients
- 170 g Butter (room temperature, unsalted) ¾ cup
- 142 g Sugar(granulated) ⅔ cup
- 1 tsp Vanilla Extract
- 213 g All-Purpose Flour 1¾ cups
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 57 g Almond Flour ½ cup
- 142 g Mixed Fruit Jam (strained) ⅓ cup
- Powdered sugar – for dusting
Instructions
- Cream Butter and Sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy. Add vanilla extract and mix well.
- Incorporate Dry Ingredients: Sift together all-purpose flour, baking powder, salt, and almond flour. Gradually add this to the butter mixture and mix until just combined.
- Chill the Dough: Divide the dough into two equal parts. Wrap each portion in plastic wrap and refrigerate for 1-2 hours.
- Roll the Dough: Dust a flat surface with flour. Roll out one portion of dough to 1/8-inch thickness. Dust the rolling pin and dough lightly with flour to prevent sticking.
- Cut the Cookies: Use a 6 cm round cookie cutter to cut out shapes. For half the cookies, cut small circles (1.5 cm) from the centers using a nozzle or small cutter.
- Freeze and Preheat: Arrange the cookies 1-2 inches apart on a baking sheet lined with parchment paper. Freeze for 10 minutes while preheating the oven to 180°C/350°F.
- Bake: Bake the cookies for 12-15 minutes until the edges are golden brown. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Assemble the Cookies: Spread 1 tsp of jam on the center of each whole cookie. Dust the cut-out cookies generously with powdered sugar, then gently place them on top of the jam-covered cookies.
Notes
Notes:
Tips
- Chill the dough thoroughly to prevent sticking.
- While dusting use minimal flour.
- Freezing Before Baking to maintain their shape.
- Strain the Jam for a smooth filling.
- Room Temperature: Store in an airtight container for 3 days.
- Refrigerator: Keep refrigerated for up to 1 week.
- Freezer: Freeze assembled cookies for up to 1 month. Separate layers with parchment paper to prevent sticking.