This is my favorite Linzer Cookies recipe, and it’s going to be yours too. It is soft, buttery, sweet, and comes with a light lemon flavor. Just 9 ingredients and 25 minutes prep time. VIDEO!
This is recipe No. 8 and the last Christmas baking recipe for this year my friend. We are at the end of our 2017’s Christmas baking journey. It is ridiculous how blazing fast the last 4 weeks went by.
Santa is coming in 5 days, and these Linzer Cookies are a good choice to leave for him. They are buttery and come with a light lemon flavor. They are very popular here in Austria, so Santa will love them too, right? He is going to, trust me.
We had the focus on easy Christmas baking recipes this year to save some time in the kitchen and enjoy the short pre-Christmas period.
Before we jump into the recipe, here is a quick overview of the last 7 Christmas baking recipes to make sure that you don’t miss anything:
The holidays can come!
But now let’s get started…
Linzer Cookies are made quickly
As you can see in the video (just 29 sec. video!), this is an easy going Linzer Cookies recipe. Just mix everything in a big bowl, spoon the batter into a piping bag and pipe the dough on a baking sheet. After baking fill them with apricot jam – or any jam you like – and dip in chocolate.
Don’t fill the whole dough into the piping bag at once. Split the dough into four batches then fill one-quarter of the dough into the piping bag and pipe cookies on a baking sheet quickly until the bag is empty. Repeat with remaining dough.
If the dough is too long in the bag and your hands, the butter will start melting inside the bag because of the warmth of your hands.
Light lemon flavor combined with buttery cookie dough, jam, and chocolate. Doesn’t this sound like something straight outta heaven?
When I think about this flavor combination, it reminds a bit of Lemon Bars except the chocolate. If you love lemon in sweet baking stuff, then you are going to be a fan of Linzer Cookies and won’t miss them for Christmas anymore.
Here is a super delicious Lemon Custard Bars recipe for you. Just in case.
There are 2 different versions of Linzer Cookies existing. Cut and piped ones. The cut ones are also known as Spitzbuben and are filled with jam. The piped ones are filled with jam as well, but one side is dipped in chocolate. Both are delicious and very similar in taste and texture.
You should try this Linzer Cookies recipe because it is
- quick and easy to make
- lemony, buttery, chocolatey, sweet
- perfect for Christmas
- super delicious
Impress Santa with this special kind of cookies. He will thank you with full stockings.
If you make my favorite Linzer Cookies recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This is my favorite Linzer Cookies recipe, and it's going to be yours too. It is soft, buttery, sweet, and comes with a light lemon flavor. Just 9 ingredients and 25 minutes prep time.
- 1 cup butter (226g)
- 1 cup powdered sugar, sifted (120g)
- 4 medium egg yolks
- 2 tbsp lemon juice
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/8 tsp salt
- 2 + 3/4 cups flour (330g)
- 3/8 cup apricot jam (120g)
- 3/4 cup chocolate, melted (130g / 4.6oz)
Preheat oven to 350°F / 175°C. Line 1 or 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl, mix butter with a handheld or stand mixer fitted with a whisk or paddle attachment on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add lemon juice, vanilla*, and salt and mix just until incorporated. Stir in flour on low speed to combine. Separate the dough into 4 portions.
Spoon 1/4 of the batter into a piping bag and pipe 2 inch long cookies on the prepared baking sheets with about 1.5-inch space in-between. Don't fill more than 1/4 of dough into a piping bag at once. Otherwise, the butter starts melting in the bag because of the warmth of your hands. Repeat until you run out of cookie dough. Bake one sheet after another for about 9-10 minutes until they look dry and pale. Let cool on baking sheet for about 5 minutes then transfer to a wire rack and let cool completely.
Fill cookies with jam by spreading jam on the bottom of one cookie and place another cookie on top (the bottoms of both cookies look to each other). Then dip in melted chocolate and let dry. Store in an airtight container at room temperature up to 1 week.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.