Make These Easy Linzer Cookies with Just 6 Ingredients
You’ll love these soft and buttery Linzer cookies filled with jam! This shortbread sandwich cookie is perfect for Christmas gifting or cookie exchanges. They only have six ingredients.
I love baking cookies for cookie exchanges! Actually, let me correct myself.
I love baking cookies for cookie exchanges when: 1) I have enough time to make a more complicated cookie or 2) I have an easy and delicious recipe that I can do quickly.
I wish I were Mrs. Fields or a Keebler Elf, and I could come up with a unique cookie recipe at a moments notice, but I can’t.
I have to have that kind of stuff on hand.
If you’re like me, I think you’re going to like these linzer cookies! Actually I think you’re going to LOVE this recipe. Not only is it tasty, but there six ingredients. That means it’s really easy.
These linzer biscuits are soft and buttery shortbread cookies sandwiched together with jam and dusted with powdered sugar. They are very tasty but not too overwhelming or rich.
They are melt-in-the-mouth soft and decadent with light vanilla flavors. AND they are pretty, which I love.
If you’re showing up to a Christmas party with these, people will think you spent a lot longer on them than you did. We always like that, don’t we?
Here’s what you’re going to need for these linzer cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioner’s sugar (icing sugar) + 2 tablespoons for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 Tablespoons strawberry jam (or more as required)
These taste great with any type of jam. My favorites are strawberry, raspberry, and apricot.
I used a snowflake-shaped cookie cutter for these linzers, but you can use any shape(s) you like. You can always do round with another shape inside. Mix it up.
You can store these in an airtight container for 8-10 days at room temperature. The moisture in the jam will further soften the cookies when stored. So, if you want them to be a bit crisp, assemble them just before serving.
You can also freeze them in an airtight container for two-three months. Wrap in plastic and put them in an airtight container.
Get the printable recipe for these cookies below:
Linzer Cookies
Equipment
- 1 Mixer
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar + 2 tablespoons for dusting
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons strawberry preserves
Instructions
Make the Cookies
- Place butter and sugar in a large mixing bowl and beat with an electric hand mixer on medium-high until creamy.
- Add vanilla extract and beat again until everything is combined.
- Sift the flour and salt into the mixture and mix until just combined. Form the dough.
- Cover and chill the dough in the refrigerator for at least 30 mins.
- Preheat the oven to 350 F. Line your baking tray with parchment paper or a silicone baking mat and keep it aside.
- Once chilled, roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut out star/snowflake shapes using a cookie cutter. Use a smaller snowflake-shaped cookie cutter to cut out the center of half of the cookies.
- Transfer the cookies carefully to the prepared baking tray. Bake the cookies until the edges start to brown about 8-10 minutes.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them onto a wire cooling rack to cool completely.
Assemble the Cookies
- Place the cookies with the center cut out on a parchment paper lined surface and sift the confectioners sugar over the top.
- Spread a teaspoon of jam on the bottom halves of each cookie (the cookies that do not have the center cut out).
- Press gently the center cut, sugar-dusted cookies on top of the jam spread bottoms.
Notes
Nutrition
If you enjoyed this recipe, let me know in the comments! I’d also love for you to check out these other baked goodies and cookies:
