Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful. Like delicate little works of art, worthy of any artisan baker’s window display. It’s all down to that light dusting of icing sugar right at the end, like little snow flecked ornaments, too pretty to eat. Whoever would have guessed you can knock them up in under an hour.
You can use any jam you like in Linzer cookies, I like strawberry as it’s traditional, but I think they would be delicious with any fruity flavours you have in your cupboard. I’m desperate to make some with some home-made cherry and amaretto jam, you just know that sounds delicious.
These cookies also make the most darling holiday gifts, all stacked up in little cellophane bags tied beautifully with some festive ribbon. Who wouldn’t be thrilled by such a lovely, handmade present? Plus if you’re lucky, the recipient may even invite you in for a cuppa and a Linzer. Win-win.
I like to customise the little jammy windows to the occasion I’m baking for. I used delicate little snowflakes here but I’m also partial to a wee heart or star. You can go as wild as you like, fancy a little cat shaped window? Go for it, you do you!
Linzer Cookies
- Total Time: 22 minutes
- Yield: 16 1x
Description
Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful.
Ingredients
- 230g unsalted butter, room temperature
- 230g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 1/2tsp fine salt
- 100g cornflour
- 450g plain flour
- 1 jar good quality strawberry jam
- 2tbsp icing sugar
Instructions
- Preheat the oven to 175C and line two large baking sheets with baking parchment.
- Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and corn flour. Add the flour, a little at a time, mixing on medium-low speed after each addition.
- Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion)
- to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
- Cool completely. Spread a tablespoon of strawberry jam onto the bottom round cookies then top with the windowed cookies. Sift over a tbsp of icing sugar and serve.
Notes
You can use any jam you like in these cookies.
Maybe try Nutella if you’re a chocolate fiend.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: British
My grandma always makes these for Christmas! I’m not a fan of jam but she does chocolate version for me haha. Loving this recipe!
Such a classic and a staple Christmas cookies. Thanks for sharing the recipe!Tadejawww.happynami.com
Oh these look so beautiful. I might have to make some with the children for Christmas. 🙂
These are so pretty! I always thought they'd be much more difficult to make.
These look so pretty! The red colour of the jam is so effective! I wish I could bake biscuits without burning them! I like your idea of stacking them in cellophane bags for gifts!
These cookies look so pretty. I know my kids will want to make some the second they see them.
Such utterly beautiful biscuits! I love your snowflake cutter too – adorable!
Aww these biscuits look stunning. I bet they taste great too. Well love making biscuits like these, I will have to try them 🙂
These are so pretty! They remind me of Jammie Dodgers in design. Sure my husband would love some of these!
Oh my they look so tasty ! I really want to try themXx i have bookmarked this recipie x
I got to taste them some time ago and I could not stop dreaming about them. I am glad I have found the recipe xxx
Perfect timing. B and I are really getting into baking and cooking and so any new recipes are a win. I want to get our Christmas tree this weekend and we could make these too to really get festive! ? xKat | Kitty & B
I love Linzer cookies! Can't wait until Advent to bake some.
I've seen these cookies around everywhere but I had no idea what they were called. They remind me of Christmas so much x
Ahhh I am feeling so festive after reading this – these have to be the ultimate Christmas cookies! 😀
I did these cookies with my daughter for her sixth birthday which was a tea party. It was a lot of work but it was a whole lot of fun as well. These cookies are delicious.
Something similar my mother makes for Christmas. I bet they are delicious!
OOh these cookies would definitely get me in the Christmas spirit. They are so beautifully crafted and look delicious too x
Wow, this is really looks a cute cookies and I can't wait to try these before Christmas eve.
Amaretto and Cherry jam! Wow! I am in!!!!! Can I pop in and have a cup of tea with some of them?
What yummy looking cookies. They look so delicious.
They look very beautiful. Next to that, the taste must be amazing, I'm sure! Would love to try one (or a whole lot more).
I have never tried it with the cornflour! :S
It helps keep the texture nice and crumbly 🙂
I’m confused about the cornflour. In the item list u say cornflour and in the instructions you say cornstarch. R they the same
Hi Carol,
It’s the same thing, I just used the american name in the instructions by mistake. 🙂
I’ve made a batch of these today, and the mixture seems very sticky, I couldn’t roll it out at all, so decided to put in a bag and put it in the fridge, any ideal what I did wrong. I’m hoping by putting in the fridge I will be able to roll it out, because your cookies look beautiful ☺️
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Hi Jacqui,
So sorry your dough was sticky. It somethings gets like this if it gets too warm. If it’s still sticky when it comes our of the fridge dust your counter with some extra flour and give it a little knead. Hopefully that helps.
Katie xoxo
Can’t wait to try these! Just wondering how long these will keep for once they’re made?
Hi Jess! Once they’re made you can keep them for 3-5 days in an airtight tin!
Katie xoxo
What gorgeous cookies! They are on my list this Christmas. Hoping to get a head start, I’m wondering: may we make the dough ahead and freeze it? Thank you! ❤️
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You certainly can! Just flatten it into a disc and wrap in cling film. It can be frozen for up to 3 month! 🙂
Katie xoxo
Hi any egg substitute for this recipe,please.
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Author
Hi, I’ve never tried any egg subs but you can try powdered egg substitute and see how it goes?
Katie xoxo