Linzer Cookies Recipe

Here is a cute little cookie that can be changed to match seasons.  This is for Valentines Day, but change the cut out for Christmas, ST. Patrick’s Day, You name it!  Make it Yours!  Easy to make shortbread type cookie that is full of flavor and prettiness.

The dough is amazing, made of butter, not margarine, sugar, confectioners sugar, egg yolk, flour, lemon extract, heavy cream and tiny bit of salt.  There is no leaving agent like baking soda or powder in this recipe. This is because you want a sandwich style cookie with top cookie cut out into a cute shape. The size you cut the cookie will be the same size after baking.  They bake about 15 minutes at 350.

How to Make Linzer Cookies

You will need a Linzer cookie cutter set, or you can use a 1-1/2 ” round scalloped cookie cutter and tiny cookie cutter. I have the Linzer cookie set, so most of my cookies I make I use the round scalloped cutter and the tiny cutter from the Linzer set.  For some reason I have better control over the cookie doing it this way.

Note: After the cookies are baked you can sprinkle with corse sugar or wait until completely cool then sift confectioners sugar over the cookie. If cookie is too warm, the confectioners will melt.  Important!  Be sure to sift with confectioners sugar before you fill with jam. You don’t want your jam to be coated with confectioners sugar.  

  1. Line 2 baking sheets with parchment paper, set aside.
  2. In large mixing bowl, beat butter, sugar and confectioners sugar until light and creamy.
  3. Add egg yolk, lemon extract and heavy whipping cream.
  4. Add flour and salt to creamed mixture.  Beat until combined.
  5. Shape dough into a disc and wrap with plastic wrap. Refrigerate for one hour.
  6. Roll out chilled dough to ¼ inch thick.  Using a 1-1/2 inch scalloped-edge round cutter, cut 24 cookies, re-roll dough and repeat.  Place cookies on baking sheet.
  7. Using a small heart shaped cutter, cut out center on 12 cookies.  Bake tiny hearts on separate baking sheet if desired.
  8. Refrigerate cookies before baking for 15 minutes.
  9. Preheat oven to 350.  Bake cookies 15-20 minute’s, do not brown tops or bottoms.
  10. When cookies are cool, spread ½ teaspoon jam between whole cookie and top with cutout cookie.  Sprinkle coarse sugar or confectioners sugar on top of cookies.  Serve immediately or freeze cookies with out jam.  Let cookies thaw before filling.

Valentines Day Strawberry Linzer Cookies-lizbushong.com

How to make Linzer Cookies lizbushong.com

Linzer Cookie Set-Shop-lizbushong.com

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Strawberry Linzer Cookies

If you don’t have a Linzer cookie maker, use a scalloped edge 1-1/2″ round cookie cutter and mini heart or shape to cut out center of one cookie. These are sandwich cookies filled with jam.  I used strawberry.

Ingredients

Units Scale

1/2 cup butter, softened

1/3cup sugar

1/3cup confectioner’s sugar

1 egg yolk

1 teaspoon lemon extract

1/4 cup heavy whipping cream

1 1/2 cups all-purpose flour

1/4 teaspoon salt

Garnish:

1/2 cup strawberry jam

Sparkling coarse sugar

Instructions

  1. Line 2 baking sheets with parchment paper, set aside.
  2. In large mixing bowl, beat butter, sugar and confectioners sugar until light and creamy.
  3. Add egg yolk, lemon extract and heavy whipping cream.
  4. Add flour and salt to creamed mixture.  Beat until combined.
  5. Shape dough into a disc and wrap with plastic wrap. Refrigerate for one hour.
  6. Roll out chilled dough to ¼ inch thick.  Using a 1 3/4 –inch scalloped-edge round cutter, cut 24 cookies, reroll dough and repeat.  Place cookies on baking sheet.
  7. Using a small heart shaped cutter, cut out center on 12 cookies.  Bake tiny hearts on separate baking sheet if desired.
  8. Refrigerate cookies before baking for 15 minutes.
  9. Preheat oven to 350.  Bake cookies 15-20 minute’s, do not brown tops or bottoms.
  10. When cookies are cool, spread ½ teaspoon jam between whole cookie and top with cutout cookie.  Sprinkle coarse sugar or confectioners sugar on top of cookies.  Serve immediately or freeze cookies with out jam.  Let cookies thaw before filling.

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