Fifth Step – Bake. Transfer the cookies to a clean, parchment-lined baking sheet. Bake for about 7 to 9 minutes until they are lightly golden. Be very careful not to let them burn.
Sixth Step – Assemble the cookies. Brush the whole cookie with jam and sprinkle the cutout cookie with powdered sugar. Sandwich the two together, with the cutout cookie on top.
Now, it’s time to eat!
Tips for the Best Linzer Cookies
- Let all your ingredients come to room temperature before starting to bake. That way, all the ingredients can mix more easily.
- This is a universal baking rule unless a recipe specifically states otherwise. For example, you need cold butter for pie crust.
- The thinner the cookie, the better. It’s recommended to roll the dough to 1/8 inch thick. Otherwise, the cookie-to-jam ratio will be unbalanced.
- If you’re making multiple batches, keep the dough cold. Roll out all the dough you have immediately, but then keep the dough you’re not working on in the refrigerator.
- Along the same lines, keep the cutout dough cold between bakes. This keeps the butter cold and prevents the cookies from spreading too much.
- Roll out your dough between sheets of parchment paper instead of using flour. It greatly simplifies the cleanup.
If you prefer the flour method, don’t use too much flour to roll out your dough. Use just enough to keep it from sticking. Too much flour will make the cookies dry.
- Fun variations – Linzer cookies can be completely customizable!
- Use fun cookie cutters! Hearts, stars, snowflakes, trees… whatever you have on hand will work great.
- Use a different filling. Apricot, blackberry, and strawberry jams are all fantastic options. Orange marmalade is also delicious!
Fruit curds are also super tasty, plus they add extra tartness. Chocolate ganache or Nutella tastes amazing too!
- Make them chocolate. You can do this by making the dough chocolate, filling them with chocolate ganache, or both!
If you want to make chocolate dough, replace 2 tablespoons of all-purpose flour with 4 tablespoons of cocoa powder.
Add the cocoa powder to the wet ingredients.
- Leave out the vanilla extract and use almond extract in the dough. This makes the cookies super almond-y and delicious.
- Add tea leaves! Yes, instead of spices, add tea leaves. Earl Grey is a perfect choice. But matcha is also delightful.
How to Store Linzer Cookies
Store
Store Linzer cookies in an airtight container at room temperature.
They will last for 3 days. You can store them in the refrigerator, and they will last a bit longer.
They may, however, lose some of their crispness.
Freeze
You can freeze both the dough and finished cookies.
Cookie dough – Wrap the dough discs in plastic wrap. Put the wrapped discs in a freezer bag. Don’t forget to label and date them!
You can do the same with rolled-out dough. Keep it on parchment paper, then wrap it.
The dough will keep for up to 3 months. Thaw the dough on the counter overnight.
Baked cookies – Wrap each individual cookie in plastic wrap. Then, place them all in a freezer bag with a label and date. Freeze them for up to 3 months.
Unwrap the cookies to thaw. They’ll be ready in about 1 hour.
