Linzer cookies are like little bites of happiness, and you're about to discover the five best recipes that'll make your taste buds dance! Whether you're into classic raspberry or something a bit more adventurous like chocolate hazelnut, there's a flavor for everyone. And let's not forget the zesty lemon almond or the warm, cozy spiced apple options. Trust me, you won't want to miss out on these delicious treats that are perfect for any occasion! Ready to find your favorite?
Classic Raspberry Linzer Cookies
Classic Raspberry Linzer Cookies are a delightful treat that combines the buttery richness of a cookie with the tart sweetness of raspberry jam. These sandwich cookies, originating from the Linz region of Austria, feature a unique almond flour base that gives them a wonderful texture and flavor. Topped with a dusting of powdered sugar, they're perfect for holiday gatherings, tea parties, or simply enjoying with a cup of coffee.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup raspberry jam
- Powdered sugar, for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thick, then cut out cookies using a round cookie cutter. For half of the cookies, use a smaller cutter to create a center cutout.
Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden. Allow the cookies to cool completely before spreading a layer of raspberry jam on the whole cookies and topping them with the cutout cookies. Dust with powdered sugar before serving.
Extra Tips:
To improve the flavor of your Linzer cookies, consider adding a pinch of lemon zest to the dough for a revitalizing citrus note.
If raspberry jam isn't your favorite, feel free to experiment with other fruit preserves like apricot or strawberry. Make sure the cookies are fully cooled before adding the jam to prevent it from melting.
These cookies can be stored in an airtight container for several days, but they're best enjoyed fresh.
Chocolate Hazelnut Linzer Cookies
Chocolate Hazelnut Linzer Cookies are a delightful twist on the classic Linzer cookie, combining the rich flavors of chocolate and hazelnut in a beautifully crafted treat.
These cookies feature a buttery, nutty dough that's rolled out and cut into charming shapes, then sandwiched together with a luscious chocolate-hazelnut spread. Perfect for holiday gatherings or as a sweet indulgence, they're sure to impress both family and friends with their exquisite taste and elegant appearance.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground hazelnuts
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate-hazelnut spread (e.g., Nutella)
- Powdered sugar for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the dough to about 1/4-inch thickness and cut out shapes using cookie cutters.
Use a smaller cookie cutter to cut out the center of half of the cookies.
Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden.
Once cooled, spread chocolate-hazelnut spread on the solid cookies and top with the cut-out cookies.
Dust with powdered sugar before serving.
Extra Tips:
Make sure your butter is softened to room temperature for easier creaming with the sugar.
For a richer flavor, consider toasting the hazelnuts before grinding them, which will improve their nuttiness.
If the dough is too soft to roll out, return it to the refrigerator for a bit longer.
When dusting with powdered sugar, do it just before serving to keep the cookies looking fresh and beautiful.
Enjoy these cookies with a cup of coffee or tea for a perfect afternoon treat!
Lemon Almond Linzer Cookies
Lemon Almond Linzer Cookies are a delightful twist on the classic Linzer cookie, blending the nutty flavor of almonds with an invigorating lemon zest. These cookies aren't only visually appealing with their delicate cut-out shapes but also offer a perfect balance of sweetness and tanginess.
They're ideal for holiday gatherings or as a sweet treat for any occasion. With a light almond flavor and a zesty lemon filling, these cookies will surely impress your family and friends.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest until well combined.
Gradually add the all-purpose flour, almond flour, and salt, mixing until a dough forms. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick and cut out shapes using your desired cookie cutters. For half of the cookies, cut out a small shape in the center to create the window.
Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely before spreading a generous amount of lemon curd on the solid cookies and sandwiching them with the cut-out cookies. Dust with powdered sugar before serving.
Extra Tips:
For a more intense lemon flavor, consider adding a tablespoon of fresh lemon juice to the dough. Make sure to roll out the dough evenly for consistent baking.
If the dough becomes too soft while rolling, place it back in the refrigerator for a few minutes to firm up. These cookies can be stored in an airtight container at room temperature for up to a week, but they're best enjoyed fresh.
If you want to prepare them in advance, you can bake the cookies and store them unfilled, adding the lemon curd just before serving to keep them from becoming soggy.
Spiced Apple Linzer Cookies
Spiced Apple Linzer Cookies are a delightful twist on the classic Linzer cookie, incorporating the warm flavors of spices and apple filling into a tender, buttery cookie. These cookies feature a beautifully detailed design that showcases the apple filling peeking through the cut-out shapes, making them not only delicious but visually appealing as well.
Perfect for holiday gatherings or as a sweet treat any time of the year, these cookies are sure to impress family and friends with their unique flavor and charming presentation.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup apple butter or spiced apple jam
- Powdered sugar for dusting
Instructions:
In a large bowl, whisk together the all-purpose flour, almond flour, cinnamon, nutmeg, ginger, and salt.
In another bowl, cream the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined. Gradually incorporate the dry ingredients into the butter mixture until a dough forms.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
Preheat your oven to 350°F (175°C). Roll out one disk of dough on a lightly floured surface to about 1/8 inch thick and cut out shapes using cookie cutters. For half of the cookies, cut out a smaller shape in the center to create a window.
Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden. Allow them to cool completely before spreading apple butter on the whole cookies and topping them with the cut-out cookies. Dust with powdered sugar before serving.
Extra Tips:
For the best flavor, use homemade apple butter or high-quality store-bought apple jam. If you want to amplify the spiced flavor, consider adding a pinch of cloves or allspice to the dough.
Make sure your butter is at room temperature to guarantee a smooth creaming process. When rolling out the dough, keep it slightly thicker for softer cookies or thinner for a crispier texture.
These cookies can be made ahead of time and stored in an airtight container for up to a week, making them a convenient treat for any occasion!
Nutty Pistachio Linzer Cookies
Nutty Pistachio Linzer Cookies are a delightful twist on the classic Linzer cookie, combining the rich, nutty flavor of pistachios with sweet raspberry or apricot jam. These cookies aren't only beautiful with their delicate cutouts but also irresistibly delicious, making them perfect for holiday gatherings, tea parties, or simply as a special treat for yourself.
The vibrant green of the pistachios adds a festive touch, and the buttery texture paired with the sweet jam creates a satisfying treat that's sure to impress.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry or apricot jam
- Extra ground pistachios for garnish (optional)
Instructions:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour, ground pistachios, vanilla extract, almond extract, and salt, mixing until a soft dough forms.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour or until firm. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thick and cut into desired shapes using cookie cutters. Use a small cutter to cut out the center of half of the cookies to create a window for the jam.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden. Once cooled, spread a teaspoon of jam on the solid cookies and sandwich them with the cutout cookies. Dust with powdered sugar and sprinkle with extra ground pistachios if desired.
Extra Tips:
For an even nuttier flavor, consider toasting the pistachios lightly before grinding them. This will elevate their flavor and add a nice depth to the cookies.
Make sure your butter is at room temperature for easy mixing, and if the dough becomes too soft while working with it, return it to the fridge for a few minutes to chill.
These cookies can be stored in an airtight container for up to a week, and the flavors will develop even more as they sit. Enjoy your baking adventure!