Perfect Linzer Cookies

Oh man, let me just tell you about these lil’ circles of joy called Perfect Linzer Cookies. They’re like the best kind of hug from Grandma — warm and sweet with a surprise in the middle… usually jam, but you get the point. These cookies are nostalgic, a bit messy, and trust me, they’ll win your heart. Whether you’re a seasoned baker or someone who just likes to eat cookie dough, give these a whirl. They’re the kind of treat that stays with you (literally, in crumbs because I’m classy like that).

So let’s chat about these cookies regularly finding their way onto our counter. My husband (or as I call him, the cookie monster) and our kids are obsessed. Every holiday season, we dive into cookie-making chaos, flour flying everywhere, and these Linzer Cookies are the stars. My littlest calls them ‘window cookies’ because of the cut-out that lets you peek at the gooey jam center. We’ve made so many memories around these cookies — sticky fingers, sugar highs, and all. They’ve become our holiday tradition, the kind that sticks like flour to an apron.

Why You’ll Love This Perfect Linzer Cookies

Seriously, once you whip these up, here’s why you won’t be able to stop talking about them:

– You get to eat jam and cookies at the same time. What’s not to love?
– They look way fancier than they actually are to make. You’ll impress everyone, I promise.
– They remind you of a European café, except you don’t have to get dressed up or even leave your house.
– That first bite into the soft cookie with a burst of jam is pure magic. I kid you not.

How to Make It

Alright, so here’s the real deal on how you get these magic circles in your life. Start by whipping up your dry ingredients and getting cozy with your mixer for the wet ones. Chill the dough — yes, patience is a virtue but also one of my least favorite things. Once chilled, roll it out and have fun with your cookie cutter. Seriously, cuttin’ these out can be therapeutic… or maybe that’s just me. Sandwich those jam-filled babies together and take a deep breath of that sweet, sweet aroma. If you can resist eating them straight out of the oven, you’re stronger than I am!

Ingredient Notes

– Flour: The backbone. Makes it all happen. I tried skipping it once – spoiler alert: not great.
– Almond Meal: Gives it that classic Linzer vibe. Don’t skimp on this or you’ll lose the magic.
– Jam: Any flavor your heart desires. If it’s chunky, give it a little swirl to smooth things out.

**Recipe Steps**:
1. Mix dry ingredients in a bowl.
2. Cream butter and sugar together.
3. Combine and chill dough in the fridge.
4. Preheat oven and roll out dough.
5. Cut cookies and make jam sandwiches.
6. Bake till slightly golden and wow!

What to Serve It With

Tips & Mistakes

– I once forgot to chill the dough before rolling — ended up in a sticky mess. Give it some fridge time, your sanity will thank you.
– More jam is always better, trust me on this one.

Storage Tips

If you somehow have leftovers, store them in an airtight container. They’re perfect for a sneaky breakfast or midnight snack. Eating them cold is a different kind of joy, but those soft, jammy centers are worth the morning guilt.

Variations and Substitutions

On days when my pantry looks like a desert, I swap out almond meal for crushed nuts. When we’re missing jam, a dollop of Nutella somehow always works. Be adventurous. Lingerina the Linzer—the cookie will forgive you.

**Frequently Asked Questions**

Perfect Linzer Cookies

These delightful Linzer Cookies are buttery, tender, and filled with a sweet raspberry jam center. Perfect for holiday gifting and special occasions.

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup unsalted butter softened
• ▢ 0.75 cup powdered sugar
• ▢ 1 large egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon salt
• ▢ 0.5 cup raspberry jam for filling
• ▢ 0.25 cup powdered sugar for dusting

Instructions

Preparation Steps

• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Add the egg yolk and vanilla extract, mixing until combined.
• Gradually add the flour and salt, mixing until the dough comes together.
• Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Roll out one half of the dough on a lightly floured surface to about 1/8 inch thickness.
• Use cookie cutters to cut out shapes, placing them on a parchment-lined baking sheet.
• On half of the cookies, cut out a smaller shape in the center for the jam window.
• Bake the cookies for 12-15 minutes or until the edges are lightly golden.
• Allow cookies to cool completely before assembling. Spread raspberry jam on the whole cookies and sandwich with the cookies that have the cut-out centers.
• Dust the finished cookies with powdered sugar before serving.

Notes

Store the cookies in an airtight container for up to one week or freeze for longer storage.