Every year during the holidays, Instagram is flooded with Linzer cookies. These delicate little morsels are traditional Christmas cookies in Austria. They’re light, buttery, and filled with delicious jam. Oh, and they’re hella cute but don’t require any artistic ability or extensive decoration. In other words, they’re right up my alley. My take on the Linzer isn’t the most traditional. The dough is spiced with cardamom, and the jam is a wonderful raspberry rose flavor. It all works beautifully in my humble but biased opinion.
Before we get into the recipe, there are a few things you should know. First of all, you’ll need a set of Linzer stamps to make these. I bought this set from Wilton and I was very happy with it. The stamping did take a bit of trial and error, but I think that’d be the case with any stamp. It’s easy as pie once you get the hang of it, though! My one piece of advice when it comes to stamping is to make sure that the dough is cold and that you don’t press on the stamp too hard.
The other thing we need to discuss is jam. If you happen to have a raspberry rose jam that you like, by all means use it. Since it’s not exactly a household item, however, I’ve come up with a raspberry rose jam recipe that I absolutely love. You’ll want to make it before you make these cookies so that it’s nice and cool by the time you’re ready to assemble them. You can also make it farther in advance, which would make the process a breeze!
*Note: The product link above is an Amazon affiliate link. Basically, if you click through and buy something, I’ll get a small commission. Don’t worry, though, it doesn’t cost you anything and I would never recommend a product I didn’t actually like.
Cardamom Linzer Cookies with Raspberry Rose Jam
- Linzer stamps
- 2 cups All purpose flour
- 2/3 cups Almond flour (super fine)
- 1 tsp Cardamom (ground)
- 1/4 tsp Salt
- 1 cup Butter (room temp or softened in microwave)
- 2/3 cup Granulated sugar
- 1 Large egg
- 1/2 tsp Vanilla extract
- 1/2 cup Raspberry rose jam (more or less)
- Powdered sugar for dusting (if desired)
- Add the all purpose flour, almond flour, cardamom and salt to a medium bowl and whisk to combine. Then set aside.
- In a large bowl (preferrably using an electric mixer, though this can technically be done by hand), beat the butter and sugar together. You'll know it's ready when it's fully combined, light and fluffy!
- Add the egg and vanilla to the butter and sugar and mix until fully incorporated.
- Now add the flour mixture to the wet ingredients and mix until just combined. You'll want to be careful not to overmix here.
- Once it's done, separate the dough into two halves and flatten each one into a disc. Cover the discs with plastic wrap (I know – ugh) and refrigerate for about an hour.
- Preheat the oven to 350° and line a pan with parchment paper. Then roll the first disc out onto a floured surface (leave the second in the fridge until you're ready to use it). You'll want it to be about 1/8 of an inch thick.
- When the dough has reached the desired thickeness, stamp out your cookies! Make sure you have the center cutout in place for half the dough and that it's removed for the other half so that you're left with an even number of each.
- Carefully transfer each cookie to the pan and cook for 10-12 minutes, or until they've started to turn golden brown around the edges. Then transfer them to a wire rack to cool.
- Repeat this process with the second disc! And don't forget to re-roll the dough scraps in order to reduce waste and increase your total cookie count. You can do this without re-refrigerating the re-rolled dough if you work quickly. If it's too warm, however, pop it back in the fridge for 20-30 minutes and try again.
- Once all the cookies are baked and cooled, assemble them! Invert the bottom cookies and add about 1 tsp of jam (you can also eyeball it) to each. Then plop the cookies with the cutouts on top of them. Dust with powdered sugar if you'd like, and enjoy!
Congratulations on making the cutest of all Christmas cookies.
Seriously, though, if you make these I’d love to see them and hear your thoughts either in the comments here or on Instagram! I really hope you love them as much as I do, though. Merry Christmas!