Easy Almond Linzer Cookies are the perfect sweet treat for any occasion, offering a delightfully nutty flavor with a hint of sweetness that’s surprisingly simple to achieve at home. This recipe is your go-to for creating beautiful, classic cookies that are both impressive and incredibly satisfying to bake without any fuss.
Key Ingredients for Easy Almond Linzer Cookies
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for an extra almond punch)
- 2 1/4 cups (280g) all-purpose flour
- 1/2 cup (50g) finely ground blanched almonds (almond flour can also be used)
- 1/4 teaspoon salt
- Confectioners’ sugar, for dusting (optional)
- Jam or preserves (raspberry, apricot, or strawberry are classic choices) for filling
How to Make Easy Almond Linzer Cookies
Whip up these Easy Almond Linzer Cookies in under 30 minutes of prep time and enjoy a delightful baking experience. These cookies are incredibly satisfying due to their delicate, crumbly texture and the sweet, fruit-filled center, offering a burst of flavor with every bite. They’re a wonderful way to impress guests or simply treat yourself to something special.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process can take about 3-5 minutes. Ensure the butter is properly softened but not melted, as this is crucial for the cookie’s texture.
- Add Wet Ingredients: Beat in the large egg yolk and vanilla extract until well combined. If you’re using almond extract, add it now and mix thoroughly. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, finely ground blanched almonds, and salt until evenly distributed. This step ensures that the leavening and flavorings are spread uniformly throughout the dough.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should come together into a soft, cohesive mass.
- Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. Chilling is essential for these cookies to prevent them from spreading too much during baking and to make them easier to roll and cut.
- Prepare for Rolling: Lightly flour your work surface and your rolling pin. Take one disk of chilled dough from the refrigerator.
- Roll and Cut: Roll out the dough to about 1/4-inch thickness. Using your favorite Linzer cookie cutters (or any festive shapes!), cut out cookies. For half of the cookies, use a smaller cutter to create a hole in the center to reveal the jam filling later. Reroll scraps as needed, but try to avoid overworking the dough.
- Chill Again (Optional but Recommended): Place the cut-out cookies on a baking sheet lined with parchment paper. If the dough feels soft, you can chill the cut-out cookies for another 15-30 minutes in the refrigerator or freezer. This helps them maintain their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still appear pale. Be sure to rotate your baking sheets halfway through baking for even cooking.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
- Assemble the Linzer Cookies: Once completely cool, spread your chosen jam or preserves onto the flat side of a solid cookie. Place a cut-out cookie on top, aligning the holes, to create a sandwich.
- Dust with Confectioners’ Sugar (Optional): If desired, lightly dust the tops of the assembled cookies with confectioners’ sugar using a fine-mesh sieve for a classic, elegant finish.
Why You’ll Love This Easy Almond Linzer Cookies
You’ll absolutely adore these Easy Almond Linzer Cookies for their exquisite, delicate almond flavor and charming jam-filled centers that add a burst of fruity sweetness. Unlike more complicated butter cookies that can be finicky, these come together with straightforward steps and minimal fuss, making them a delightful baking project for anyone. The wonderfully nutty aroma and the satisfying crumbly texture of these cookies are truly a treat for the senses, far surpassing store-bought varieties.
Making these cookies at home is not only incredibly rewarding but also a fantastic way to save money while still enjoying a premium-quality dessert. Imagine impressing friends and family with these beautifully crafted cookies, knowing you made them with your own hands from scratch – it’s a baker’s delight! The versatility of jam fillings means you can customize them to your favorite flavors, from tangy raspberry to sweet apricot, making each batch unique. So why wait? Bookmark this recipe and get ready to bake a batch of these delightful Easy Almond Linzer Cookies that are sure to become a new family favorite and a perfect addition to your holiday cookie platters!
Storing and Reheating Tips
These Easy Almond Linzer Cookies store beautifully, ensuring you can enjoy their delightful flavor for days.
- Unfilled Cookies: Store unfilled, cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months.
- Filled Cookies: Once assembled with jam, store filled cookies in an airtight container at room temperature for up to 3 days. For longer storage or if your room temperature is warm, it’s best to refrigerate them. Filled cookies can also be frozen; wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed at room temperature. If frozen, thaw them overnight in the refrigerator or for a few hours at room temperature. They do not typically require reheating, as their delicate texture is compromised by heat.
Final Thoughts
These Easy Almond Linzer Cookies are a truly delightful and accessible baking project, offering a wonderful balance of nutty flavor and sweet jam. Give them a try for a simple yet show-stopping treat that’s sure to bring smiles to everyone who tastes them. You’ll be so pleased with how easy and delicious they turn out!
Easy Almond Linzer Cookies
Ingredients
Equipment
Method
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process can take about 3-5 minutes. Ensure the butter is properly softened but not melted, as this is crucial for the cookie’s texture.1 cup (2 sticks or 226g) unsalted butter, softened, 1/2 cup (100g) granulated sugar
- Beat in the large egg yolk and vanilla extract until well combined. If you’re using almond extract, add it now and mix thoroughly. Scrape down the sides of the bowl as needed to ensure everything is incorporated.1 large egg yolk, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract (optional, for an extra almond punch)
- In a separate medium bowl, whisk together the all-purpose flour, finely ground blanched almonds, and salt until evenly distributed. This step ensures that the leavening and flavorings are spread uniformly throughout the dough.2 1/4 cups (280g) all-purpose flour, 1/2 cup (50g) finely ground blanched almonds (almond flour can also be used), 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should come together into a soft, cohesive mass.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. Chilling is essential for these cookies to prevent them from spreading too much during baking and to make them easier to roll and cut.
- Lightly flour your work surface and your rolling pin. Take one disk of chilled dough from the refrigerator.
- Roll out the dough to about 1/4-inch thickness. Using your favorite Linzer cookie cutters (or any festive shapes!), cut out cookies. For half of the cookies, use a smaller cutter to create a hole in the center to reveal the jam filling later. Reroll scraps as needed, but try to avoid overworking the dough.
- Place the cut-out cookies on a baking sheet lined with parchment paper. If the dough feels soft, you can chill the cut-out cookies for another 15-30 minutes in the refrigerator or freezer. This helps them maintain their shape during baking.
- Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still appear pale. Be sure to rotate your baking sheets halfway through baking for even cooking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
- Once completely cool, spread your chosen jam or preserves onto the flat side of a solid cookie. Place a cut-out cookie on top, aligning the holes, to create a sandwich.Jam or preserves (raspberry, apricot, or strawberry are classic choices) for filling
- If desired, lightly dust the tops of the assembled cookies with confectioners’ sugar using a fine-mesh sieve for a classic, elegant finish.Confectioners’ sugar, for dusting (optional)
Notes
Filled Cookies: Once assembled with jam, store filled cookies in an airtight container at room temperature for up to 3 days. For longer storage or if your room temperature is warm, it’s best to refrigerate them. Filled cookies can also be frozen; wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature before serving.
Reheating: These cookies are best enjoyed at room temperature. If frozen, thaw them overnight in the refrigerator or for a few hours at room temperature. They do not typically require reheating, as their delicate texture is compromised by heat.