Linzer Cookies

Linzer Cookies are simple 5-ingredient cookies filled with your favorite fruit jam. Such beautiful cookies!

Linzer Cookies on a white napkin

I not so recently bought a set of Linzer cookie cutters and, much like my madeleine pan, let them sit in a kitchen drawer untouched for far too long. Now, I have something else to cross off my list!

I took the easy approach to these and used the recipe that came with the cookie cutters. It is a very simple recipe with only a handful of ingredients. While it doesn’t make that many cookies, it could easily be scaled to make more if you need treats for a crowd or for sharing.

Linzer Cookies are often made with ground nuts in the dough, but this is a nice nut-free version that I like very much. I love how these cookies can be made with a short list of ingredients. And you can easily use different jams to make a variety of different cookies. Plus, they’re just so pretty with that bit of color from the jam peeking through the top of the cookies!

Find more cookie recipes in the Recipe Index.

More Sandwich Cookie Recipes

Yield: 10-12 sandwich cookies

Linzer Cookies

Prep Time 25 minutes
Cook Time 12 minutes
Additional Time 3 hours
Total Time 3 hours 37 minutes

Linzer Cookies are simple, sweet cookies filled with your favorite fruit jam!

Linzer Cookies on a white napkin

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (55g) confectioners’ sugar
  • 1 teaspoon orange extract*
  • 2 cups (240g) sifted cake flour
  • raspberry or apricot jam**
  • confectioners’ sugar for dusting, if desired

Instructions

  1. Using an electric mixer on medium speed, beat the butter, sugar, and orange extract. Gradually add the flour and mix well. Form the dough into a rectangle. Wrap the dough and chill at least 2 hours.
  2. Roll out half of the dough to 1/4-inch thick. Chill for 30 minutes.
  3. Preheat oven to 350°F. Cut out the dough for the bottoms of the cookies. Bake for 10-12 minutes.
  4. Roll out the other half of the dough. Chill for 30 minutes.
  5. Cut out the dough for the tops of the cookies, using a Linzer cutter. Bake for 10-12 minutes.
  6. When the cookies have cooled, dust the tops with confectioners’ sugar. Spread about 2 teaspoons of jam on each cookie bottom. Place the cookie tops on top of the jam.

Notes

*Substitute lemon extract, vanilla extract, or most any flavoring.

**I like raspberry, but use whatever flavor you like!

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