5-Ingredient Nut-Free Linzer Cookies
Buttery flower shaped Linzer cookies filled with strawberry jam. The nut free dough is easy to roll, can be made ahead and one batch gives you about 60 small sandwich cookies for your Christmas cookie box.
Servings: 60 jam-filled cookies
Ingredients
- 2½ cups all-purpose flour scooped & leveled (340 grams)
- ¾ cups powdered sugar loosely packed (90 grams) + extra for dusting
- 1 large egg beaten
- 2¼ sticks unsalted butter chilled (250 grams)
- jam for filling, strawberry or raspberry
Equipment
Instructions
- Day 1: In a medium bowl (or on a clean worktop) combine 2½ cups flour and ¾ cups powdered sugar. Pour in 1 beaten egg and mix with your hand or fork.
- Add 2¼ sticks of diced butter. With your hands, break the butter into smaller pieces while rubbing it into the flour until you get a crumb-like mixture. Now, form the “crumbs” into a dough by pressing the mixture together and kneading it slowly. Once the butter softens a bit, the dough will come together nicely.
- Wrap the dough in plastic wrap or place it in a resealable bag and refrigerate overnight.
- Day 2: Cut the dough into 3 pieces. Wrap 2 of them in the plastic wrap and refrigerate for later use.
- Preheat the oven to 350°F (180°C).
- Place the dough onto a clean worktop dusted with flour. Roll it out thin, about ⅛-inch (4 millimeters) thick. Use round or flower-shaped cookie cutters to cut out the shapes. Place them onto a baking sheet (see note 3) lined with parchment paper or a silicone mat and transfer to the preheated oven.
- Bake on the middle rack for about 8 minutes but check them after 6 to see how they look. You want them to be pale so if you see some edges that are light brown, take them out immediately. Let them cool down completely.
- Meanwhile, repeat steps 6 and 7 with the remaining dough. Alternate the batches: 1 batch of cookie bottoms, 1 batch of tops with holes in the center (about ¾ inch hole), again bottoms and tops.
- Fill the cooled cookies with jam and dust with powdered sugar (optional).
- Enjoy!
Notes
- When using a 2½-inch (4-centimeter) cookie cutter, you will get about 120 pieces, so 60 sandwich cookies. The larger the cutter, the lower the quantity.
- Don’t place cut-out cookies on a hot baking sheet. Also, if you have filled another sheet with cookies but the oven is full, keep the sheet in the fridge meanwhile.
- It is best to use a 9x13-inch (23x33 centimeter) cookie sheet so that you can fit it in your fridge if needed. You should be able to fill 4 of the 9x13 sheets.
- Linzer cookies are delicious with raspberry jam, strawberry jam, apricot preserve, Christmas jam,…
- Make-ahead & storage: Dough can be kept in the fridge up to 3 days. Cookies can be stored in the freezer for up to 3 months, then thawed and filled. Or, store at room temperature in an airtight container for up to a week.
Nutrition
Calories: 62 kcal (3%), Carbohydrates: 7 g (2%), Protein: 1 g (2%), Fat: 4 g (6%), Saturated Fat: 2 g (13%), Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.1 g, Cholesterol: 12 mg (4%), Sodium: 2 mg, Potassium: 9 mg, Fiber: 0.2 g (1%), Sugar: 2 g (2%), Vitamin A: 110 IU (2%), Vitamin C: 0.2 mg, Calcium: 3 mg, Iron: 0.3 mg (2%)
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Did you make this recipe?I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
