Raspberry Filled Linzer Cookies
My Linzer Cookies have a buttery crumb that melts in your mouth with a soft, sweet jam filling. The perfect holiday treat with a hint of spice.
Ingredients
Linzer Cookies
- 415 g all-purpose flour plain flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine salt
- 250 g unsalted butter softened (see notes)
- 160 g caster sugar see notes
- 1 orange zested
- 1 large egg 50-55g, room temperature
- 1 tsp vanilla extract
- Powdered sugar to dust
- 150 g raspberry jam
Instructions
Linzer Cookies
- Combine dry ingredients - To a large mixing bowl, add the flour, baking powder, cinnamon, nutmeg, cloves and salt. Use a whisk to combine.
- Cream butter and sugar - Add the softened butter, sugar and orange zest to a large mixing bowl. Use an electric hand mixer to whip on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until well combined.
- Add dry ingredients to form dough - Then add half the flour mixture and mix using the spatula. Add the remaining flour mixture and mix until a dough forms. Split the dough into two and shape into balls.
- Rolling out the dough - Place half the dough on a piece of baking paper. I like shaping into a longer log shape. Flatten slightly with your hands then place another piece of baking paper on top. Use a rolling pin to roll out to 7mm / 1/4-inch in thickness. Place on your baking tray and place in the fridge to chill for 30 minutes. Repeat with the other half of the dough.
- Preheat your oven to 200C / 430F (fan off), 180C / 355F (fan on). You’ll need two large baking trays lined with baking paper for this recipe. I used half sheet baking trays.
- Cutting out your cookies - After chilling, cut the dough using a 6cm / 2 1/4-inch round cookie measuring cutter. Use a smaller cutter to cut out centers of half the cookies. Transfer them onto the lined baking trays. Work quickly because it’s easier to cut them out when the dough is cold.
- Bake cookies - Bake on the middle rack of your oven, one tray at a time for 10 minutes or until lightly golden around the edges. Turn the tray around halfway through the baking time so they bake evenly. Allow to cool completely before serving or decorating.
- Dust half the cookies with sugar - Place the cooled down cookies with a hole cut out on a cooling rack with a baking tray underneath. Dust them with powdered sugar. These will be the tops of your cookies.
- Sandwich with jam - Pipe or spread raspberry jam onto the flat side of the whole cookies. Place the powdered sugar-dusted cookies on top, pressing gently to form a sandwich.
Notes
Butter - you want your butter to be soft for this recipe so that it creams with the sugar properly. Softened butter should be firm enough that it holds its shape but yield gentle pressure when pressed gently with your finger. Room temperature method: you can do this by taking your butter out of the fridge and cutting into cubes. Let it sit at room temperature for 1 hour before using. Microwave method (quicker): cut into cubes and place in a heatproof bowl or plate. Microwave for 10 seconds at a time until it’s soft but firm enough to hold its shape with some resistance.
Re-rolling the dough scraps - You can re-roll the dough scraps to cut out more cookies. Just roll it, chill and then cut out again.
Caster sugar - also known as superfine sugar is a finer sugar used for bakes where you want a finer crumb. If you can’t find caster sugar, you can use granulated sugar.
Jam - If you prefer you can use other types of jam like apricot, strawberry or blackberry. Nutella works well too!
Can I roll the cookies out thicker or thinner?
Yes! You can roll them up to 1cm / 0.3-inches or as thin as you like. Thicker cookies will take a little longer to bake. Follow the same baking guide in the recipe. Bake until golden.
Storage - These Linzer Cookies can be stored in an airtight container, in a cool dry place for up to three weeks.
Nutrition – is an approximate and is based on per sandwiched cookie. This recipe makes 20 sandwiched cookies
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:222kcal | Carbohydrates:24g | Protein:3g | Fat:11g | Saturated Fat:7g | Polyunsaturated Fat:1g | Monounsaturated Fat:3g | Trans Fat:0.4g | Cholesterol:35mg | Sodium:48mg | Potassium:59mg | Fiber:1g | Sugar:7g | Vitamin A:339IU | Vitamin C:4mg | Calcium:20mg | Iron:1mg
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