The softest and best Linzer Cookies

This is an original Austrian Linzer Cookies recipe fully translated into English. Super soft and buttery cookies which melt in your mouth. Intense in flavor.


  • 1 cup butter (226g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 large egg yolks
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 2+1/2 cups all-purpose flour (300g)
  • 1 cup almond flour (100g)
  • 1/2 cup jam of your choice (160g)
  • OPTIONAL powdered sugar for decoration
The softest and best Linzer Cookies #cookiesrecipes


  1. Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon,  vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the cookie dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days. 
  3. On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. 
  4. Full instructions visit @alsothecrumbsplease

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