Linzer Cookies are a delightful, sweet treat. Buttery, flaky shortbread filled with jam and sprinkled with powdered sugar. It’s a cookie recipe that’s perfect for holidays like Christmas and Valentine’s Day!
This cookie recipe is one that I’ve been making for years. I love the buttery shortbread and the sweet jam filling. A dusting of powdered sugar to finish them off makes the extra pretty.
And since we’re all spending a bit more time at home right now, I thought I would just whip up another batch, to brighten up these uncertain times. The great part about these easy linzer cookies is that you may already have the ingredients you need to make them on hand. You don’t even need eggs for this recipe.
Linzer Jam Cookies Ingredients
- Vanilla Extract
You can use any kind of jam that you prefer for these linzer cookies. I’m using strawberry. But, raspberry preserves, the traditional linzer cookie filling of black currant, lemon curd, they’re all great options. You can use any filling that you prefer.
How to Store Homemade Linzer Cookies
- Store in an airtight container on the counter for up to three days.
- For longer storage, keep in the refrigerator, for up to one week, though they may lose their crunch.
Can You Freeze Linzer Cookies?
- You can freeze linzer cookies in an airtight container for up to three months. However, when they thaw, the powdered sugar will dissolve, so you may want to wait until they are thawed to dust with the powdered sugar.
If you loved these Linzer Jam Cookies I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished cookies and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Linzer Cookies Recipe
Linzer Cookies with Strawberry Jam
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, sugar and vanilla until just combined.
- Add the flour, water and salt and mix on low speed until the dough comes together in a mass.
- Dump the dough out onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes.
- Roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut rounds (or hearts). Using a smaller cookie cutter, make holes in the middle of half of your rounds.
- Place cookies on an ungreased cookie sheet and chill for an additional 15 minutes prior to baking.
- Bake the cookies for 20 - 25 minutes, until the edges begin to brown.
- Allow the cookies to cool to room temperature.
- Dust the cut out cookies with confectioners' sugar and spread strawberry jam on each solid cookie.
- Sandwich your cookies together.