Linzer Cookies Recipe

Butter: Unsalted and softened, it provides the rich, creamy base for the dough.

Granulated sugar: Adds sweetness and helps to create a tender texture.

Vanilla extract: Enhances the flavor with a warm, aromatic note.

Eggs: Binds the ingredients together and adds moisture.

All-purpose flour: The main structure of the cookies, providing the necessary gluten.

Ground almonds: Adds a nutty flavor and a slightly coarse texture.

Ground cinnamon: Adds a warm, spicy note that complements the almonds and jam.

Raspberry jam: The sweet and tart filling that pairs perfectly with the buttery cookies.

Powdered sugar: Used for dusting the tops of the cookies, adding a touch of sweetness and a beautiful finish.

When rolling out the dough, ensure it is evenly chilled to prevent sticking and tearing. If the dough becomes too soft while working, place it back in the refrigerator for a few minutes. Using a lightly floured surface and rolling pin will help maintain an even thickness, which is crucial for uniform baking. For the best results, roll the dough between two sheets of parchment paper to avoid adding too much extra flour, which can alter the texture of the cookies.

• unsalted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture and moisture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor profile to the cookies.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, making it a vegan alternative.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease.

• ground almonds - Substitute with ground hazelnuts: Ground hazelnuts provide a similar texture and a slightly different nutty flavor.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, spicy flavor that can complement the other ingredients.

• raspberry jam - Substitute with strawberry jam: Strawberry jam can be used for a different fruity flavor while maintaining the same consistency.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a natural alternative that can be used for dusting, providing a slight coconut flavor.

• Store linzer cookies in an airtight container at room temperature for up to one week. This keeps them fresh and maintains their delightful texture.
• For longer storage, place the cookies in an airtight container and refrigerate. They can last up to two weeks this way, ensuring you have a sweet treat ready whenever you need it.
• To freeze linzer cookies, first ensure they are completely cooled. Lay them out in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Separate layers with parchment paper to avoid any sticking or breaking.
• Frozen linzer cookies can be stored for up to three months. When ready to enjoy, thaw them at room temperature for about 30 minutes. They will taste just as delicious as when freshly baked.
• If you prefer to freeze the dough instead of the baked cookies, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. The dough can be frozen for up to three months.
• When ready to bake, thaw the dough in the refrigerator overnight. Roll out and bake as directed in the recipe for freshly baked linzer cookies.
• For best results, avoid dusting the cookies with powdered sugar before freezing. Instead, add the powdered sugar after thawing to maintain their beautiful appearance and taste.

• Preheat your oven to 300°F (150°C). Place the Linzer cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, just until they are warmed through. This method helps maintain their crisp texture and ensures the raspberry jam filling stays intact.

• If you prefer using a microwave, place the Linzer cookies on a microwave-safe plate. Heat them on medium power for about 10-15 seconds. Be cautious, as microwaving for too long can make the cookies too soft or soggy.

• For a quick stovetop method, use a non-stick skillet over low heat. Place the Linzer cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming. This method can help retain the cookies' delightful crunch.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Linzer cookies in a single layer in the air fryer basket. Heat for 3-4 minutes, checking frequently to avoid overcooking. This method is great for maintaining the cookies' texture while reheating.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the ingredients together.

• Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.

• Whisk: Used to whisk together the flour, ground almonds, and cinnamon.

• Plastic wrap: Used to wrap the dough and refrigerate it for at least 1 hour.

• Rolling pin: Used to roll out the dough to about ⅛ inch thickness.

• Floured surface: A surface lightly dusted with flour to prevent the dough from sticking while rolling it out.

• Round cookie cutter: Used to cut out the cookie shapes from the rolled dough.

• Smaller cookie cutter: Used to cut out smaller shapes from the center of half of the cookies.

• Baking sheet: Used to place the cookies on for baking.

• Wire rack: Used to cool the cookies completely after baking.

• Spatula: Used to spread raspberry jam on the bottom side of the whole cookies.

• Sifter: Used to dust the tops of the cookies with powdered sugar before serving.

Prepare ingredients ahead: Measure and soften butter, ground almonds, and whisk dry ingredients the night before.

Use a food processor: Quickly cream butter and sugar and mix dry ingredients using a food processor.

Chill dough efficiently: Flatten dough into discs before refrigerating; it chills faster and is easier to roll out.

Roll between parchment: Roll dough between two sheets of parchment paper to prevent sticking and reduce cleanup time.

Batch baking: Use multiple baking sheets to bake more cookies at once, rotating them halfway through for even baking.