Linzer Tart Cookies shockingly easy artisan look
linzer tart cookies made easy with buttery almond dough, jammy centers, crisp edges, and pro tips for a bakery look at home
Ingredients
Unsalted butter
- Softened but not melted. This creates a rich tender crumb and helps the dough hold clean edges. European-style butter with a higher fat content gives even more flavor.
Granulated sugar
- Creamed with the butter for structure. It helps the cookies bake up light instead of dense.
Egg yolk
- Adds richness and helps bind the dough so it rolls smoothly without cracking. Using only the yolk keeps the cookie delicate instead of cakey.
Vanilla extract or vanilla paste
- Gives warm sweetness and rounds out the almond. Use real vanilla for the best bakery-style taste.
Almond flour (or very finely ground blanched almonds)
- This is what gives Linzer cookies their classic nutty flavor and that soft shortbread-like texture. Lightly toasted almond flour adds even deeper flavor.
All-purpose flour
- The base of the dough. Use a spoon-and-level cup or better, weigh it so the cookies don’t get dry. A 1:1 gluten-free baking blend can work if you need a gluten-free version.
Lemon zest (optional but recommended)
- A little fresh zest cuts through the sweetness and makes the jam pop. It’s subtle but noticeable.
Kosher salt
- Just a pinch keeps the cookie from tasting flat. If you’re using table salt use slightly less because it’s finer.
Raspberry jam, apricot jam, or red currant jelly
- This is the “stained glass” center. Seedless raspberry jam is classic for that bright ruby look but apricot gives a golden glow. Use a thicker, high-fruit jam so it doesn’t run.
Powdered sugar (confectioners’ sugar)
- For dusting the tops. It gives that snowy finish you see in bakery displays. Dust the tops before assembly to keep the jam window clean.
Optional but helpful:
- Cornstarch
- A spoonful in the dry mix can make the cookies extra tender and minimize spreading during baking.
- Cocoa powder
- Swap in a small portion of the flour for cocoa if you want a chocolate variation.
- Practical tip
- Keep everything cool. Warm dough leads to spreading and soft warped edges. Chilled dough gives you neat cutouts, sharp lines, and that artisan look you want in holiday cookie boxes and edible gifts.
Instructions
Make the dough
- In a mixing bowl, cream unsalted butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes. This traps air for a crisp-tender crumb.
- Beat in the egg yolk, vanilla, and lemon zest until smooth.
Combine the dries
- In a separate bowl, whisk all-purpose flour, almond flour, kosher salt, and optional cornstarch.
- Add to the butter mixture on low just until no dry streaks remain. The dough should feel soft but not sticky.
Chill for clean cuts
- Divide dough in half. Press each half into a flat slab between two sheets of parchment paper.
- Chill 30–45 minutes, or until firm but rollable. This short chill time prevents spread and keeps edges sharp.
Roll to even thickness
- Keeping the dough between parchment, roll to about 3 mm (⅛ inch). Use rolling guides or two equal pencils as spacers for a true bakery style finish.
Cut bottoms and tops
- Peel the top parchment. Cut half the dough into solid rounds for bottoms. Cut the remaining dough into rounds, then use a mini heart or star cutter to punch “windows” for the tops. Re-chill scraps 5 minutes before rerolling.
Tray and chill again
- Arrange cookies on parchment-lined sheet pans with space between. Slide the trays into the fridge for 10–15 minutes so the shapes hold in the oven.
Bake
- Bake at 350°F (175°C) for 9–12 minutes, rotating the pan once. Look for pale edges with the faintest gold; overbaking dulls the melt-in-your-mouth texture.
- Cool on the sheet 2 minutes, then transfer to a cooling rack to cool completely.
Dust the tops
- Sift powdered sugar over the cutout tops before assembly. This keeps the jam-filled window glossy and clean.
Warm and set the jam
- Stir raspberry, apricot, or red currant jam until smooth. If thick, warm briefly so it spreads easily; if loose, simmer 1–2 minutes to reduce. A thicker jam prevents sliding.
Assemble
- Spoon or pipe ½–1 teaspoon jam onto each bottom. Cap with a sugared top and press lightly until the jam reaches the edges of the window.
Let them set
- Rest assembled cookies 20–30 minutes so the jam sets and the sandwiches handle cleanly for gifting or a holiday cookie box.
Storage
- Unfilled shells: airtight up to 1 week at room temp or 2 months frozen.
- Filled cookies: 2–3 days chilled in a single layer with parchment dividers. Bring to room temp before serving.
Quick tips for success
- Roll between parchment to avoid sticking and keep the surface smooth.
- If dough softens, pause and re-chill 5–10 minutes. Warm dough leads to spread.
- Use an oven thermometer for accurate 350°F; small ovens often run hot.
- For ultra-neat windows, tap the cutter straight down and lift—no twisting.
Notes
Nutrition Information (per cookie, approximate)
| Calories | Fat | Saturated Fat | Carbs | Sugar | Fiber | Protein | Sodium |
| 180 kcal | 9 g | 5 g | 22 g | 11 g | 1 g | 2 g | 55 mg |