Introducing Soft Sweet Linzer Cookies, your solution for a quick, healthy, and utterly flavorful treat. These aren't just cookies; they're little bites of happiness that brighten any day. As a busy parent, I know how precious time is. Finding something delicious that doesn't involve hours in the kitchen and is even a little good for you? That's a win! Soft Sweet Linzer Cookies deliver on all fronts. Trust me, once you try them, they’ll become a staple in your house too!
Why You Will Love This Recipe
My grandmother used to make Linzer cookies every Christmas. The smell of almond and spice would fill the entire house, and I have so many happy memories of learning how to cut out the perfect shapes with her. Even though she's no longer with us, these Soft Sweet Linzer Cookies bring me right back to those cozy afternoons. I've adapted her recipe to be a bit quicker and healthier without sacrificing the original flavor. They're a heartwarming reminder of tradition and love in every bite.
Ingredients
-
For the Cookies:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups (281g) all-purpose flour
- ½ cup (50g) almond flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
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For the Filling:
- ½ cup seedless raspberry jam, or your favourite flavour
- Powdered sugar, for dusting
Step-by-Step Instructions for Making the Recipe
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon.
- Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
- Cut Out Shapes: Use a Linzer cookie cutter to cut out cookies. Cut out centers from half of the cookies.
- Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool the Cookies: Let the cookies cool completely on the baking sheet before handling.
- Assemble the Cookies: Spread a thin layer of raspberry jam on the flat side of the solid cookies.
- Dust and Top: Dust the top cookies (with the cut-out centers) with powdered sugar. Carefully place the top cookies on top of the jam-covered cookies.
- Serve: Enjoy your Soft Sweet Linzer Cookies immediately or store in an airtight container.
Soft Sweet Linzer Cookies
Ingredients
Equipment
Method
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.1 cup unsalted butter, ¾ cup granulated sugar
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon.2 ¼ cups all-purpose flour, ½ cup almond flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.2 ¼ cups all-purpose flour, ½ cup almond flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Chill the Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
- Cut Out Shapes: Use a Linzer cookie cutter to cut out cookies. Cut out centers from half of the cookies.
- Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool the Cookies: Let the cookies cool completely on the baking sheet before handling.
- Assemble the Cookies: Spread a thin layer of raspberry jam on the flat side of the solid cookies.½ cup seedless raspberry jam
- Dust and Top: Dust the top cookies (with the cut-out centers) with powdered sugar. Carefully place the top cookies on top of the jam-covered cookies.powdered sugar
- Serve: Enjoy your Soft Sweet Linzer Cookies immediately or store in an airtight container.