This is an original Austrian Linzer Cookies recipe fully translated into English. Super soft and buttery cookies which melt in your mouth. Intense in flavor.
Ready for melt in your mouth Linzer Cookies? I know this more of a suggestive question where I know that the answer is yes.
So, guys. We are covering recipe No. 6 out of 8 Christmas recipes in 2018. Just in case you missed anything of that, we started with Chocolate Gingerbread Men Cookies, went over to Peppermint Brownie Truffles, Chocolate Pistachio Biscotti, my absolute favorite Christmas drink of all time Gingerbread Eggnog, and a Cranberry Orange Cake with White Chocolate Frosting.
Linzer Cookies are soft, buttery, and full of flavor. Linzer Cookies are traditional Christmas cookies here in Austria. You can get them everywhere, literally. It’s funny that you can buy them all year long, not just at Christmas, though they are considered as Christmas cookies.
What are Linzer Cookies and how do they taste?
Linzer Cookies are soft, buttery, melt in your mouth cookies. The dough contains almonds, lemon juice, and cinnamon, and the baked cookies are filled with apricot jam.
I know that the Linzer Torte where the Linzer Cookies are invented from is filled with currant. So a lot of people think that currant jam is typical to use for Linzer Cookies. But Linzer Cookies are most popular with apricot jam, at least here in Austria where they were invented.
I love to eat Linzer Cookies with strawberry jam, but apricot jam is also super delicious. In the photos you can see, that I filled the half with apricot jam and the other half with strawberry jam.
Although this version of a Linzer Cookie is popular outside of Austria, in Austria are two versions of Linzer Cookies existing. The rolled and cut ones like these and spritz Linzer Cookies. The spritz version is also usually filled with apricot jam, and one side is dunked in chocolate.
And yes, both versions are the whole year existing. The spritz version is even popular here in Austria than the rolled and cut ones. I made the spritzed version last year, and you can find it here.
When it comes to apricot jam, here in Austria it is popular to add a splash of rum to the jam. If you want to do that as well, take ½ cup of jam and 1-2 tbsp of rum depending on your preference. It fits the taste of Linzer Cookies perfectly.
How to make Linzer Cookies?
To make a Linzer Cookies dough is as easy as any regular chocolate chip cookie dough. Start with mixing the butter until it is creamy. Then add powdered sugar, followed by egg yolks. Stir in vanilla, salt, lemon juice, and cinnamon. At the end add flour and almond flour.
For further processing, it is the easiest when you divide the dough into two and form into discs. Wrap tightly in plastic wrap and let chill at least 1 hour or up to 2 days.
In Linzer Cookies are just the egg yolks, not whole eggs. Egg yolks add a great richness to the cookies what you wouldn’t get if you add one large egg instead of two large egg yolks.
The cookies are soft and buttery rather than light and airy. Egg whites would lighten the texture, and it wouldn’t be a Linzer Cookie anymore. There is also no baking powder in the dough.
I highly recommend using a kitchen scale and weighing the ingredients. Cups differ in size, and too much of (almond) flour would dry out your cookies. If you use cups instead of a kitchen scale, spoon and level the dry ingredients into the cup.
Watch the video to see the consistency of the unbaked cookie dough. It is a slightly sticky and compact cookie dough and not crumbly.
Another importance to say is that the cookies don’t spread during baking. They stay in shape as you cut them.
Use any cookie cutter you like. The traditional shape is round with quilling edges and three little holes in the top.
How to store Linzer Cookies and how long do they stay fresh?
Linzer Cookies should be stored in an airtight container at room temperature. They stay fresh up to one week. Linzer Cookies are best eaten on the second and third day (in my opinion).
Can Linzer Cookies be frozen?
Although fresh Linzer Cookies dough leads to the best possible texture, it is possible to freeze the unbaked cookie dough and also the baked cookies. When freezing the unbaked cookie dough, divide cookie dough into two and form into discs.
Then wrap tightly in plastic wrap and put each dough disc into a zip-lock bag. Remove as much air as possible. Let the cookie dough thaw in the fridge overnight.
In a direct comparison between fresh and frozen Linzer Cookie dough, you will notice that the frozen dough leads to a bit drier cookies.
You can also freeze leftover Linzer Cookies. The cookies you freeze shouldn’t have powdered sugar on top. Sugar them just before serving when you know that you won’t finish the fresh cookies within a week.
Wrap each cookie separately in plastic wrap tightly and put into zip-lock bags. Remove as much air as possible. Let cookies sit on the counter and come to room temperature before serving.
These Linzer Cookies are
- super soft, buttery and melt in your mouth
- loaded with flavor thanks to almond, cinnamon, vanilla, and lemon juice
- easy to make
- the perfect Christmas cookies
- beyond delicious
So just 2 more Christmas baking recipes this year. Make sure that you don’t miss them. Here you can find all Holiday recipes in one place.
If you make this Gingerbread Eggnog recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This is an original Austrian Linzer Cookies recipe fully translated into English. Super soft and buttery cookies which melt in your mouth. Intense in flavor.
- 1 cup butter (226g)
- 1 cup powdered sugar, sifted (120g)
- 2 large egg yolks
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 2 tbsp freshly squeezed lemon juice (30ml)
- 2+1/2 cups all-purpose flour (300g)
- 1 cup almond flour (100g)
- 1/2 cup jam of your choice (160g)
- OPTIONAL powdered sugar for decoration
Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the cookie dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Fill cooled 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). You will have 32 sandwich cookies. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. For freezing options read blog post above.
Recipe Video
*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.
Hi! Is there a substitute for almond flour that would not compromise the recipe? My fiance has a nut allergy so i would not be able to use it. Thanks!
To be honest, to substitute nut flour for regular flour would affect the recipe big times. In this case, it’s better to go with regular sugar cookies and cut and fill them to your liking. I’m sorry!
as a side note,don’t toss your vanilla bean pod into the garbage, or compost after removing the seeds, I leave mine in my sugar tub. It leaves the sugar with a subtle vanilla flavour, and smells wonderful. Waste not want not <3
Yes, I always do that! I also have vanilla salt at home. You need to try that. It’s great for using in baking goods or I also use it for my crockpot chili.