Linzer Cookies with Strawberry Jam
Linzer cookies turn a few basic ingredients into buttery, tender jam-filled cookies that taste bakery special without the bakery price.
These classic sandwich cookies use a simple lemon-scented short dough, sweet strawberry jam, and a light dusting of powdered sugar. They feel festive, but they are easy enough for a calm weekend bake.
This is an indulgent comfort bake made with real butter, flour, sugar, lemon zest, and jam. The texture is the reason people love it. The cookies feel delicate, the centers stay soft, and the jam adds a bright, fruity bite.
Why You Will Love This Recipe
- Buttery and tender: Cold butter gives the cookies a soft, crumbly bite that melts in your mouth.
- Bright lemon flavor: Fresh lemon zest keeps the dough from tasting too sweet.
- Simple pantry ingredients: You need flour, butter, powdered sugar, egg yolk, lemon, and jam.
- Great for gifting: The finished cookies look beautiful with very little decorating work.
Fabian’s Budget Tip: Use a good store-brand strawberry jam, or use any opened jam you already have in the fridge. Apricot, raspberry, plum, and cherry jam all work well, so you do not need to buy a special jar.
Ingredients (Serves 4)
This recipe makes about 20 sandwich cookies, which gives 4 generous servings.
- 2 1/2 cups all-purpose flour (300 g)
- 14 tablespoons cold unsalted butter, cubed (200 g)
- 1 large egg yolk (1 large egg yolk)
- 3/4 cup powdered sugar, plus more for dusting if desired (100 g)
- Finely grated zest of 1 lemon (finely grated zest of 1 lemon)
- 1/2 cup strawberry jam, or another favorite jam (160 g)
- Extra flour for rolling (as needed)
Step-by-Step Instructions
1. Make the Dough
Add the flour, cold cubed butter, egg yolk, powdered sugar, and lemon zest to a large bowl. Rub the butter into the flour with your fingertips until the mixture looks like pale sandy crumbs.
Press and knead the crumbs together until they form a smooth, flexible dough. Stop as soon as the dough holds together. If you knead too long, the cookies can turn firm instead of tender.
2. Chill the Dough
Shape the dough into a flat disc. Wrap it well and chill it in the fridge for 30 minutes. The dough should feel cool and firm, but not rock hard. This short rest helps the butter firm up and makes the cookies easier to cut.
3. Roll and Cut the Cookies
Lightly flour your work surface. Roll the dough to about 1/8 inch thick (3 to 4 mm). Move the dough a little as you roll so it does not stick.
Cut out an even number of rounds, hearts, stars, or flowers. Cut a small hole or star from the center of half of the cookies. These will become the top pieces, and the whole cookies will become the bottom pieces.
4. Bake Until Lightly Golden
Heat the oven to 340°F (170°C). Place the cookies on a parchment-lined baking sheet, leaving a little space between each one.
Bake for about 20 minutes, or until the edges look set and turn light golden. The tops should stay pale. Your kitchen should smell like warm butter and lemon when they are ready.
5. Cool, Fill, and Dust
Let the cookies cool completely before filling. Warm cookies can melt the jam and make the tops slide.
Spoon a small amount of strawberry jam onto the center of each whole cookie. Place a cutout cookie on top and press gently until the jam just peeks through the center. Dust with powdered sugar if you want a more festive finish.
Expert Troubleshooting and FAQs
Why is my Linzer dough crumbly?
The dough may look dry at first because it has a high butter ratio. Keep pressing it together with your hands. The warmth from your fingers helps the butter bind the flour. If it still will not hold, add 1 teaspoon of cold water and press again.
Why did my cookies spread in the oven?
The dough was likely too warm. Chill the cut cookies on the baking sheet for 10 minutes before baking if your kitchen feels warm. Cold butter helps the cookies keep their shape.
Can I make Linzer cookies ahead of time?
Yes. Bake the cookies 1 to 2 days ahead and store them plain in an airtight container. Fill them on the day you plan to serve them for the cleanest look and best texture.
Can I use salted butter?
Yes, you can use salted butter if that is what you have. The cookies will taste slightly more savory, which can balance the sweetness of the jam nicely.
What jam works best for Linzer cookies?
Strawberry jam gives a sweet, classic flavor. Raspberry jam adds tartness. Apricot jam tastes bright and traditional. Use a smooth jam if you want neat layers, or use a chunky jam for a more homemade look.
Estimated Nutritional Facts
These values are rough estimates per serving, based on 4 servings from the full batch.
- Calories: about 840
- Protein: about 8 g
- Carbs: about 105 g
- Fats: about 42 g
Linzer Cookies with Strawberry Jam
Ingredients
- 2 1/2 cups all-purpose flour (300 g)
- 14 tablespoons cold unsalted butter, cubed (200 g)
- 1 large egg yolk (1 large egg yolk)
- 3/4 cup powdered sugar, plus more for dusting if desired (100 g)
- Finely grated zest of 1 lemon (finely grated zest of 1 lemon)
- 1/2 cup strawberry jam, or another favorite jam (160 g)
- Extra flour for rolling (as needed)
Instructions
- 1. Make the Dough. Add the flour, cold cubed butter, egg yolk, powdered sugar, and lemon zest to a large bowl. Rub the butter into the flour with your fingertips until the mixture looks like pale sandy crumbs. Press and knead the crumbs together until they form a smooth, flexible dough. Stop as soon as the dough holds together. If you knead too long, the cookies can turn firm instead of tender.
- 2. Chill the Dough. Shape the dough into a flat disc. Wrap it well and chill it in the fridge for 30 minutes. The dough should feel cool and firm, but not rock hard. This short rest helps the butter firm up and makes the cookies easier to cut.
- 3. Roll and Cut the Cookies. Lightly flour your work surface. Roll the dough to about 1/8 inch thick (3 to 4 mm). Move the dough a little as you roll so it does not stick. Cut out an even number of rounds, hearts, stars, or flowers. Cut a small hole or star from the center of half of the cookies. These will become the top pieces, and the whole cookies will become the bottom pieces.
- 4. Bake Until Lightly Golden. Heat the oven to 340°F (170°C). Place the cookies on a parchment-lined baking sheet, leaving a little space between each one. Bake for about 20 minutes, or until the edges look set and turn light golden. The tops should stay pale. Your kitchen should smell like warm butter and lemon when they are ready.
- 5. Cool, Fill, and Dust. Let the cookies cool completely before filling. Warm cookies can melt the jam and make the tops slide. Spoon a small amount of strawberry jam onto the center of each whole cookie. Place a cutout cookie on top and press gently until the jam just peeks through the center. Dust with powdered sugar if you want a more festive finish.
