These Linzer Cookies with Strawberry Jam are a delightful, sweet treat that’s perfect for holidays like Christmas and Valentine’s Day!
It’s Christmastime! This weekend I took time to do all things holiday related. I did my gift shopping, decorated the house, turned on Christmas music and baked some cookies.
Fortunately enough, we had a huge windstorm here this past week and the three huge pine trees in our backyard dropped so many branches that I don’t even think we need to buy a tree this year! Some of the branches were taller than me – But lucky for us, none hit the house and did any serious damage! I gathered up all those branches, found some big red ceramic urns and used them as huge vases for those lovely greens. Wrap around some white Christmas lights and I think we’re good to go! Surprising thought, even though as fresh as those branches are, they don’t really bring a smell of pine to the house like a big tree would. I may have to cheat and pick up a pine scented candle or two as well 😉
Sammie (my SPOILED dog – seen here) goes to a great doggy daycare twice a week. She wanted me to bake a batch of cookies to bring to her people friends at daycare to wish them Happy Holidays! So, we put these together – Buttery shortbread layered together with a spread of sweet jam. These kind of remind me of the Pepperidge Farms Linzer cookies that come in those little white bags, only these are MUCH better if I do say so myself! Make a batch and share them with the people you (or your dog) love!!!
Linzer Jam Cookies Recipe
Linzer Cookies with Strawberry Jam
Ingredients
- 3 cups flour
- 3/4 cup sugar
- 1 1/2 cups butter softened
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup good-quality strawberry jam
- Confectioners' sugar for dusting
Instructions
- 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.
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.
Tips for Linzer Cookies with Strawberry Jam:
- These would also be delicious with raspberry preserves or lemon curd sandwiched inside.
hello! My daughter and I are making your cookies and noticed that you have water included in your ingredients, but not your directions. Right now they look great, but we were wondering if we missed something?
Best, H and M
Hi H&M! Thank you for catching that!!! I’ve revised the recipe to show that the water should be added along with the flour. It’s not a lot, just enough to make sure that the dough forms together. I hope that your cookies came out great!
Hi! Just wanted to know where you got your cookie cutters!
Hi there – I got my set from Sur La Table – They’re on sale right now! Or, here’s a similar set from Amazon!
Erin, these cookies look fantastic! I’m craving Christmas cookies now!! 🙂
Thanks Shinee! I think it’s DEFINITELY OK to have Christmas cookies in July!
Hi
was wondering were do they get stored and how long would they keep?
Thanks
Hi Angela – The cookies will store best in an airtight container with wax paper between each layer, at room temperature, for up to three days. The cookies can be refrigerated or frozen for a longer period, but the look of the powdered sugar will change as it absorbs moisture.
Thanks Erin
Erin could these be done with shortbread dough?
I definitely think that would work Angela! Let me know how it turns out – Sounds delicious!
I made these cookies but kept having to add flour and powdered sugar because the dough just wouldn’t congeal…Even after adding a little extra time in the fridge. Once I did that, they were a hit! Thanks.
I have never made linzer cookies before but I bet these would be so cute for Valentine’s Day with hearts cut out of the middle!
I think that these would definitely help to win someone’s heart on Valentine’s Day – Love the idea to turn them into hearts Erin!
I’m having the same issue as Olivia, but I didn’t add flour yet, I just put it in fridge.
Is the dough supposed to be very soft before it hardens in the fridge?
Hi Carla – The dough will definitely firm up after being in the refrigerator. If you are still finding the dough to be too soft, add in some additional flour a spoonful at a time. I think that the time in the fridge should definitely help though!
Erin, I just wanted to let you know that I keep coming back again and again to your site for those cookies, my kids LOVE them, I make them for teachers during the holidays, it takes me quite some time to make them but everyone asks for more. Thank you so much for your recipe!
I’m so happy to hear that everyone likes them so much! Thanks for the kind words Carla!