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a dozen filled Linzer cookies in a wooden basket with powdered sugar on top
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4.99 from 344 votes

The softest and best Linzer Cookies

Baking Linzer cookies is a delicious holiday tradition in Austria, where they originated. Buttery and soft, these sandwich cookies have been popular for centuries for their sweet taste and tender texture. Although they're considered Christmas cookies, they're usually enjoyed all year round!
Prep Time1 hour
Cook Time27 minutes
Chill1 hour
Total Time2 hours 27 minutes
Course: Dessert
Cuisine: Austrian
Servings: 32 sandwich cookies
Calories: 134kcal

Ingredients

  • 1 cup unsalted butter
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 2 tablespoon freshly squeezed lemon juice
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 cup almond flour, spooned and leveled
  • ½ cup apricot or strawberry jam
  • Optional powdered sugar for decoration

Instructions

  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. On low speed, stir in flour and almond flour just to combine.
  • Divide the dough in half and shape into 1-inch (2.6cm) thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.
  • Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.
  • On a lightly floured surface, roll out one dough disc at a time ¼ inch (0.6cm) thick. Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets. You should end up with about 64 cookies.
  • Bake one sheet at a time for 9-10 minutes until they look dry. Cool 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 placing another on top. Sprinkle with powdered sugar if you like. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Video

Notes

*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.

Nutrition

Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 39mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg