Tender shortbread Linzer cookies will melt in your mouth! Buttery delicate flavor with a hint of lemon and tart raspberry jam filling. You will absolutely love these!
Oh man, these shortbread Linzer cookies ARE. SO. GOOD!!!!
Bless them!
Tender, delicate, buttery, sweet little cookies. And that tart raspberry jam sandwiched in between.
YES PLEASE!!
These cookies will be perfect for any Christmas cookie party, holiday bake-off, spring sweet treat, or whenever you need a non-chocolatey cookie!
You will love these!
How to Make Shortbread Linzer Cookies
- In a stand mixer, add the butter and sugar. Cream together until light and fluffy for 5 minutes.
- Add in egg, vanilla, and lemon zest. Mix just until combined.
- Add in the flour, almond flour, baking powder, and salt. Mix until combined. Do not overmix. The dough will be thick and crumbly.
- Pour the dough out on a countertop and bring it together in a long ball with your hands. Divide into 2 large balls. Make each into a large flat disk, wrap in plastic wrap, and place in the fridge for at least an hour or up to 2 days.
- Flour the countertop. Roll out the dough to 1/8 inch thickness. Cut cookies out with a circle scalloped cookie cutter. Place on a cookie sheet lined with parchment paper. Cut out a small circle in half of the cookies. Repeat until all the dough is used.
- Place in a preheated 350-degree oven for 10 minutes.
- Remove from the oven and let cool completely on a cookie rack.
- Sprinkle the cutout cookie tops with powdered sugar.
- Spread a thin layer of raspberry preserves over the bottom cookie. Place the top on. Repeat with all the cookies.
Do I Need a Special Cookie Cutter for Linzer Cookies?
Yes. And No.
For a traditional Linzer cookie, there are special cookie cutters you can use to help get that tiny cut out in the center. Ones like this one (Amazon link) are super helpful.
But if you do not have one, I just used 2 of my scalloped cookie cutter set. I just the smallest one for the middle and the 3rd smallest for the actual cookie.
Both will work!
How to Make Linzer Cookies Ahead of Time
You know me and I love being able to prep and make things ahead of time.
Make and bake the cookies according to the recipe. Store cooled plain cookies in the fridge for up to 4 days. When ready to serve, sprinkle tops with powdered sugar, spread the jam on the bottom, and sandwich the two pieces together.
These cookies are best assembled the day before they will be enjoyed.
How to Store Leftover Cookies
If you have leftover cookies, store them covered in the fridge for up to 2 days. The cookies will be a bit softer due to the jam but still delicious.
Of course! Use any type of jam or preserve you have or desire. Blackberry and strawberry would be delicious!
Absolutely!
You can make your own almond flour by pulsing blanched almonds in a food processor until finely ground.
More Cookie Recipes
- Pumpkin Cookies with Brown Butter Icing
- Lemon Ricotta Cookies
- Dark Chocolate Espresso Cookies
- Pecan Sandies
- White Chocolate Peppermint & Pretzel Cookies
- The Munchies Cookie
- No Chill Brown Butter Chocolate Chip Cookies
- Soft Butter Cookies
- White Chocolate Molasses Cookie
Shortbread Linzer Cookies
- Total Time: 1 hour 50 minutes
- Yield: 30 1x
Description
Tender shortbread Linzer cookies will melt in your mouth! Buttery delicate flavor with a hint of lemon and tart raspberry jam filling. You will absolutely love these!
Ingredients
- 1 Cup Butter – room temperature
- 3/4 Cup Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- Zest of 1 Lemon
- 2 1/2 Cups Flour
- 1 Cup Almond Flour*
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- Raspberry Preserves*
- Powdered Sugar*
Instructions
- In a stand mixer, add the butter and sugar. Cream together until light and fluffy for 5 minutes.
- Add in egg, vanilla, and lemon zest. Mix just until combined.
- Add in the flour, almond flour, baking powder, and salt. Mix until combined. Do not overmix. The dough will be thick and crumbly.
- Pour the dough out on a countertop and bring it together in a big ball with your hands. Divide into 2 large balls. Make each into a large flat disk, wrap in plastic wrap, and place in the fridge for at least an hour or up to 2 days.
- Flour the countertop. Roll out the dough to 1/8 inch thickness. Cut cookies out with a circle scalloped cookie cutter. Place on a cookie sheet lined with parchment paper. Cut out a small circle in half of the cookies (for the tops). Repeat until all the dough is used.
- Place in a preheated 350-degree oven for 10 minutes.
- Remove from the oven and let cool completely on a cookie rack.
- Sprinkle the cutout cookie tops with powdered sugar.
- Spread a thin layer of raspberry preserves over the bottom cookie. Place the top on. Repeat with all the cookies.
Notes
- You can make your own almond flour by pulsing blanched almonds in a food processor until finely ground.
- Any type of jam or preserves can be used in this recipe.
- If making ahead of time, store cooled plain cookies in the fridge for up to 4 days. When ready to serve, sprinkle tops with powdered sugar, spread the jam on the bottom, and sandwich the two pieces together.
- Keep any leftovers stored in the fridge wrapped tightly for 2 days.
- Prep Time: 40 minutes
- 1 hour:
- Cook Time: 10 minutes
- Category: Baking
- Method: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8.6 g
- Sodium: 44.3 mg
- Fat: 8.8 g
- Carbohydrates: 18.7 g
- Fiber: 1 g
- Protein: 2.4 g
- Cholesterol: 22.5 mg
Keywords: Shortbread Linzer Cookies
