Linzer Cookies

Sweets

Linzer Cookies - A German Classic

The Linzer Cookies have become my absolute favorite cookies. They are so tender and absolutely fruity-sweet thanks to the jam.

A tempting baking challenge

Do you know what? This recipe was the biggest challenge for me since I started my blog!

No, not because the Linzer Cookies are so difficult to bake, absolutely not! And no, I didn’t have to try them twice or three times until they finally worked out! Quite the opposite, for me they’re easy and quick to make.

The scent of the fine spices and the fruity plum and cherry jam I used was just so tempting! My mouth was literally watering. To make matters worse, I had just made myself some fresh coffee! My thoughts were just about how great it would taste now, my favorite cookies with the coffee!

But in the end, I made it and almost all of the Linzer cookies survived! And even a few made it onto the pictures 🙂

Please share and tag photos of your Linzer cookies. I would love to see how you managed your challenge.

Z
Expert Tip

Let the dough chill in the fridge, because this allows it to soak through and it is not too soft when rolled out and cut out later.

Let the cookies cool down after baking, to avoid them break easily during assembly.

If you like jam as much as I do, you can fill the hole on the cookie with jam afterward. It also looks even nicer!

You can also sprinkle the cookies with the hole first with powdered sugar before you place them on top of the other cookies.

Linzer Cookies - Jennifer Vahlbruch
Linzer Cookies - Jennifer Vahlbruch
Linzer Cookies - Jennifer Vahlbruch
Linzer Cookies - Jennifer Vahlbruch
Linzer Cookies - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your Linzer Cookies.

Linzer Cookies - Ingredients - Jennifer Vahlbruch
Linzer Cookies - Jennifer Vahlbruch

Linzer Cookies

Yield: About 25 Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 12 minutes

Linzer cookies are a real classic for Christmas in Germany. They shouldn't be missing on any cookie plate.

Ingredients

  • 5.3 ounces (150 grams) butter, cold, cut
  • 1.8 ounces (50 grams) powdered sugar
  • 5.3 ounces (150 grams) cake flour *
  • 3.5 ounces (100 grams) hazelnuts, grated **
  • 1 heaped teaspoon (3 grams) ground cinnamon
  • 1 pinch clove powder
  • 1 tablespoon (8 grams) cocoa powder
  • 9 ounces (250 grams) Red jam (I used plum and cherry jam)
  • powdered sugar to dredge

Instructions

  1. Put the butter and the powdered sugar in a bowl and beat it until the mixture is creamy (see picture).
  2. Mix the flour, the nuts, and all spices (see picture).
  3. Knead it with the butter and sugar mixture to a smooth and supple dough (see picture).
  4. Level the dough a bit and wrap it in a foil (see picture) and let it rest in the refrigerator for about 1 hour.
  5. In the meantime preheat the oven to 360 F (180 °C) top/bottom heat. Line a baking sheet with parchment paper and set aside.
  6. After the dough chilled in the fridge, roll it out to a thickness of approximately 1/8 inch (3 mm) on a floured surface.
  7. Cut out approximately 2 inches (5 cm) cookies with a cookie cutter and put them on a baking tray covered with baking paper.
  8. With a smaller cookie cutter (about 4/5 inches, 2 cm), make a round hole in the middle of half of all cookies, those will be the cover or upper cookies.
  9. Knead the rest of the dough again and process in the same way until the whole dough is used up. If the dough gets too warm, let rest it in the fridge for a while.
  10. Bake the cookies for about 10 ‐ 12 minutes, they should only brown slightly and not become too dark.
  11. Let the cookies cool down after baking.
  12. Spread one teaspoon jam on the biscuits without the hole. ***
  13. Then place a cookie with a hole on it. Finally, sprinkle with powdered sugar.
  14. Dry for about 2 hours and allow to set.
  15. After the 2 hours, leave the cookies in a can and let rest for a day then they taste the best!



Notes

* For Germans 405 flour

** You can also use almonds

*** You can heat the jam, if it is somewhat firm, very briefly in the microwave or in a pot (But only shortly, otherwise it becomes too liquid.). Then it can be better applied.

Adapted from lifeisfullofgoodies.com



Nutrition Information:
Serving Size: 25
Amount Per Serving: Calories: 128Total Fat: 7.4gSaturated Fat: 3.3gTrans Fat: 0.2gUnsaturated Fat: 3.6gCholesterol: 13mgSodium: 42mgCarbohydrates: 15gFiber: 0.7gSugar: 7.2gProtein: 1.2g

Did you make this recipe?

Please share a photo on Instagram and use the hashtag #jenstastytidbits

Make perfect Linzer Cookies

Follow these hints to make the best out of the recipe and enjoy an addictive pastry.

Steps 1, 2, 3

Prepare the dough like this.

Linzer Cookies - Process dough - Jennifer Vahlbruch

Step 4

How to process the dough

Linzer Cookies - Process dough - Jennifer Vahlbruch

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