Having a no-fail Linzer Cookie recipe is exactly what you need for the upcoming holidays and parties. These cookies look amazing and taste even better.
Easy Linzer Cookie Recipe
Change up this cookie by using different cookie cutters and cut-outs. Easily make these for Valentine’s Day with heart cookie cutters. Use your favorite jelly and jam on the inside of the cookies to delight any palate.
Linzer Cookies Recipe
Ingredients
3/4 cup unsalted butter, room temperature
½ cup sugar
1 egg yolk
1 tsp vanilla extract
1 cup flour
¾ cup almond flour
¼ tsp salt
Raspberry jam
Confectioner’s sugar, for dusting
Instructions
In an electric mixer with the paddle attachment, cream the butter and the sugar together until light and fluffy.
Add the yolk and vanilla and beat until combined, scrape down the sides as needed.
Whisk together the dry ingredients. Add them to the egg mixture and beat until just combined. Do not over mix.
Divide the dough in half. Wrap in plastic wrap and chill for an hour.
To assemble the cookies, roll one disc out on floured surface, using a 2” cookie cutter, cut out cookies and transfer to silicon mat on baking sheet. Place the cookies in the fridge for 30 minutes.
Preheat oven to 350.
While the first half of cookies is chilling, cut an additional 12 cookies out of the remaining dough. Once you transfer these cookies to the prepared sheets, use a small cookie cutter or piping tip to make a peek a boo cut out. Place these cookies in the refrigerator to chill for 30 minutes to chill.
To bake: Bake all of the cookies for 8 to 10 minutes, until the edges are just beginning to turn brown around the edges. Cool for 5 minutes.
To fill the cookies: Place the jam on the full cookie and top with the peek a boo cookie. Dust powder sugar over the tops.
These cookies are really worth the effort- they are easy because this is a no-fail recipe. Be sure to try this cookie recipe or some of our other favorites. See below.
Easy Linzer Cookies
An easy recipe for Linzer Cookies to make for your loved ones.
Ingredients
- 3/4 cup unsalted butter, room temperature
- ½ cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup flour
- ¾ cup almond flour
- ¼ tsp salt
- Raspberry jam
- Confectioner’s sugar, for dusting
Instructions
In an electric mixer with the paddle attachment, cream the
butter and the sugar together until light and fluffy.
Add the yolk and vanilla and beat until combined, scrape
down the sides as needed.
Whisk together the dry ingredients. Add them to the egg
mixture and beat until just combined. Do not over mix.
Divide the dough in half. Wrap in plastic wrap and chill for
an hour.
To assemble the cookies, roll one disc out on floured
surface, using a 2” cookie cutter, cut out cookies and transfer to silicon mat
on baking sheet. Place the cookies in the fridge for 30 minutes.
Preheat oven to 350.
While the first half of cookies is chilling, cut an
additional 12 cookies out of the remaining dough. Once you transfer these
cookies to the prepared sheets, use a small cookie cutter or piping tip to make
a peek a boo cut out. Place these cookies in the refrigerator to chill for 30
minutes to chill.
To bake: Bake all of the cookies for 8 to 10 minutes, until
the edges are just beginning to turn brown around the edges. Cool for 5
minutes.
To fill the cookies: Place the jam
on the full cookie and top with the peek a boo cookie. Dust powder sugar over
the tops.
Other cookie recipes to try from Ever After in the Woods
Valentines Day Cookies
Butter Spritz Cookies
Butter Spritz Cookies
Chocolate Cookies
