Soft and sweet linzer cookies are so perfect for Valentine’s Day, and a darling addition to my “10 Cookies of Valentine’s Day” series here on Baking with Blondie. So far we have my Red Velvet Heart Cake Mix Cookies, and now we’re starting on #2 of the bunch.

Two almond-flavored cut-out sugar cookies sandwiched together with a jam filling and dusted with powdered sugar on top, these cookies are little and mighty with flavor! Let’s jump right in because these cookies are a must-make right about…. now! 🙂

What’s a Linzer? Where does this cookie come from?

Linz is a city in Austria, where the concept of these cookies are inspired from. The original dessert was a Linzer torte with an almond crust, jelly filling, and a lattice pattern on top. This is a fun mini version of that classic dessert and is super popular everywhere now, especially around Christmas. I thought the heart on top would be fun for Valentine’s Day, so I’m excited to tie this cookie into my series this/next month leading into the holiday.

What ingredients do I need to make linzer cookies?

There are very few ingredients – and I guarantee you have almost all of them in your kitchen right now.

  1. Butter – make sure it’s unsalted, and leave it out at room temperature for about 10 minutes so it has a better chance to cream together with the sugar. Cold butter doesn’t mix together with anything, right?
  2. Sugar – granulated sugar, and give it about 2 minutes to cream together with the butter well enough before you add in the rest of the ingredients.
  3. Salt – need to balance out the sweet!
  4. Vanilla – use good quality vanilla.
  5. Almond Extract – I love using PK Queen Almond, but you can use LorAnn or McCormick, o whichever is easiest. Just make sure to sgo easy – the flavor is particularly strong, so a little goes a long way.
  6. Flour – Measured correctly 🙂

The directions are below for how to make the linzer cookies – with step by step instructions that you’ll find super helpful in making the most perfect linzer cookies.

What cookie cutter will I need for the linzer cookies?

While the cookie cutter set isn’t essential, it does help you get that signature linzer look. The cookie cutters I used here have different shapes and themes, but I obviously went with the little hearts for Valentine’s Day. The exact ones I used are linked here.

If you don’t have the cookie cutters like these (they’re smaller, so you get more cookies, about 1″ each), you can use the bottom of the cup and then cut out little hearts in the middle of half the cookies with either a smaller cookie cutter, or slice them out with a knife. However, these will be bigger that way, and you’ll end up with less cookies.

Chilling is key

I know we all don’t especially like having to chill cookies (the wait is torture!), but these cookies are SO worth it, and you don’t need to chill them for very long anyway. These cookies need to be chilled twice, though. The first time will be after you spread out the dough flat, and the second will be after they’ve been cut out into the shapes (so right before baking). That last little chill before you bake will ensure they keep their shape during baking and stay nice and soft on the inside.

Powdered sugar dusting on top

Make sure to only dust the heart-halves BEFORE you sandwich the halves together. If you dust them after you’ve assembled the cookie, the dusting will get in the heart center. I used a fine mesh sieve to dust the powdered sugar on top.

What kind of jelly should I use?

Any kind! I used strawberry, but you can use any kind, or even step outside the box with nutella, peanut butter, cookie butter, marmalade, lemon curd, etc.

Here’s a video of the process:

If you make a Baking with Blondie inspired creation, I’d love to see it! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can see it!

Happy Baking,

xx, Mandy

Get the Recipe: Soft and Sweet Linzer Cookies

5 from 1 vote
Soft and Sweet linzer cookies sandwiches with a raspberry jam center, dust of powdered sugar, and tender cut-out almond cookies.
Servings: 25 sandwich cookies (50 halves)
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Linzer Cookies

  • 1 cup unsalted butter, left out at room temperature for 10 minutes
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3 cups all purpose flour
  • 1-2 cups raspberry or strawberry jam
  • 1 cup powdered sugar for sprinkling on top

Equipment

  • Linzer cookie cutouts, or a small heart cookie cutout with a circle cutout.

Instructions
 

  • In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
  • Add in the eggs and vanilla and mix until thoroughly combined.
  • Slow the mixer to low, then add in the flour until combined, but don't overmix.
  • Dump out the dough onto a sheet of parchment paper, then place another sheet on top. Use a rolling pin to flatten out the dough to be about 1/8 inch thick.
  • Place the flattened/covered dough on a cookie sheet, then refrigerate for 20 minutes until firm.
  • Preheat the oven to 350 degrees and place a sheet of parchment paper on a cookie sheet.
  • Use the linzer cookie cutouts (one should be plain, and one should have the heart cut-out, OR you can use the bottom of a small glass for half the cookies, and use a heart cutout in the center of the other half), to make half the cookies plain and half the cookies with the heart cut-out. Place the cut out cookies onto the prepared cookie sheet.
  • Place the cookie sheet into the freezer for 3-5 minutes, then bake for 8-10 minutes. The edges should not be brown, so keep an eye on them. Let the cookies cool on a wire rack.
  • Add a dusting of powdered sugar on the heart cut-out cookies (on top on the outside), then spread on the jam on the inside of the plain cookies. Sandwich them together with the powdered sugar hearts on top.
  • Store in an airtight container in the fridge for up to a week for best taste and texture.