Homemade Linzer Cookies
Have you ever tried homemade Linzer cookies? These buttery cookies filled with raspberry jam last long so they can be easily made ahead. Perfect for gifting!
Prep Time50 mins
Cook Time8 mins
Total Time58 mins
Servings: 60 Cookies
Sift the flour and powdered sugar onto a clean work top and mix. Make a well in the middle and pour the beaten egg in. Mix again either with your hand or a fork.
Now add butter, diced. With your hands break the butter and mix it with flour until the mixture looks like a crumble mix. Now start forming dough. Once the butter softens a bit, the dough will come together nicely.
Wrap the dough in cling film or place in a plastic/zip-loc bag and refrigerate overnight.
The following day, take out about a third of the dough. Knead it a few times to make it a bit softer. Dust your work top and the dough with flour. Roll it out thin.
Cut out shapes of your choice (see note 7) and transfer them onto a baking tray lined with baking paper or silicone mat. Bake them in a preheated oven at 340°F/170°C for 8-10 minutes. Keep an eye on them. They should be pale on the top but light brown underneath.
Make the second batch of cookies with a hole in the middle (these will be the top pieces).
For the rest of the dough: Repeat until you have used up the dough, making sure you have the same amount of full cookies as well as cookies with a hole in the middle.
Transfer the baked cookies onto a wire rack and let them cool down completely before filling them with a thin layer of jam and dusting them with powdered sugar.
- All-purpose flour (US) = Plain Flour (UK).
- Powdered sugar (US) = Icing sugar (UK).
- The overall time does not include time when the dough rests in the fridge. The preparation time includes the time needed for making dough, rolling it out, cutting out the shapes and filling them with jam. Note: The larger the cookie cutter the quicker the prep time.
- Raspberry jam can be substituted with strawberry jam or other jam of your choice.
- Note that you might need to bake them in more than 2 batches. This will depend on how large your baking trays are and how many trays you can fit in your oven.
- You can pre-cut the cookies and place them on a floured chopping board or tray and keep them in the fridge while waiting for the first (or second) batch to finish baking.
- I used a small 2-inch/5cm cookie cutter. You can use any cutter you have on hand (any shape or size). The larger the cutter the lower the amount of cookies you will get.
- For detailed explanation and baking tips read the full post.
- Storage – When stored in an air-tight container in a cool place they will keep for up to 2 weeks.
- 10. If you find that the dough is way too soft to work with, pop it back in the fridge for a while.
Homemade Linzer Cookies
Amount Per Serving
Calories from Fat 27
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Total Carbohydrates 7g
* Percent Daily Values are based on a 2000 calorie diet.