Strawberry Linzer cookies recipe

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These soft, buttery, sugar dusted, jam packed Strawberry Linzer Cookies are perfect for weeknight desserts or on a holiday table!

Strawberry Linzer Cookies

Strawberry Linzer Cookies

Original Linzer cookies are almond shortbread cookies sandwiched together with raspberry jam in the center and dusted with powdered sugar. I decided to make Strawberry Linzer Cookies instead because I love strawberries! (and I also had homemade strawberry jam in my pantry!).

Strawberry Linzer Cookies

These cookies are really simple and easy to make although some people might find assembling them takes a bit of work. These beautiful cookies are perfect for holidays and can be made in all sort of shapes to match that particular holiday you’re celebrating. These soft cookies will melt in your mouth and while they make a great impression on a festive table I wouldn’t mind pairing one or two with my cup of tea or coffee every once in a while.

Strawberry Linzer Cookies

I find these Strawberry Linzer Cookies taste best after a day (if you can wait that long!) as the middle becomes a little bit chewy, making it a perfect match to the soft biscuit. Delicate, soft and irresistible, these will be your go to cookies for every holiday!

Strawberry Linzer Cookies Recipe

Strawberry Linzer Cookies

Ingredients:

Strawberry Linzer Cookies

Directions:

  • Combine 1/2 cup flour with almonds in a food processor; process until finely ground.
  • Combine almond mixture, remaining flour, baking powder, cinnamon, and salt, stirring well with a whisk.
  • Place granulated sugar, butter, and lemon rind in a large bowl; beat with a hand mixer at medium speed until light and fluffy (about 3 minutes).
  • Add egg yolks; beat until well blended.
  • Beat at low speed and gradually add flour mixture; beat just until a soft dough forms.
  • Turn dough out onto plastic wrap; knead lightly until smooth.
  • Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill for 1 hour.
  • Preheat oven to 350 F = 175 C.
  • Flour a working surface and roll each dough portion into a 1/8″ thickness.
  • Cut with a 2″ rectangular cookie cutter with fluted edges to form 36 cookies.
  • Repeat with remaining dough portion.
  • Use a 1″ rectangular fluted cutter to remove centers of 36 of the rectangles.
  • Arrange 1″ apart on baking sheets lined with parchment paper.
  • Bake, 1 batch at a time, at 350 F = 175 C for 10 minutes or until edges are lightly browned.
  • Cool on pans 5 minutes.
  • Remove from pans and cool on wire racks.
  • When completely cooled, spread center of each whole cookie with about 1/2 teaspoon strawberry jam.
  • Place 1 cutout cookie on top of each whole cookie.
  • Sprinkle with powdered sugar.

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Strawberry Linzer Cookies
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Strawberry Linzer cookies recipe

Author: Petro Neagu

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup whole almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 teaspoon grated lemon rind
  • 4 large egg yolks
  • 6 tablespoons strawberry jam you might need more
  • powdered sugar
  • 2 " rectangular cookie cutter with fluted edges
  • 1 " rectangular cookie cutter with fluted edges
  • 2 non stick baking sheets

Instructions

  • Combine 1/2 cup flour with almonds in a food processor; process until finely ground.
  • Combine almond mixture, remaining flour, baking powder, cinnamon, and salt, stirring well with a whisk.
  • Place granulated sugar, butter, and lemon rind in a large bowl; beat with a hand mixer at medium speed until light and fluffy (about 3 minutes).
  • Add egg yolks; beat until well blended.
  • Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
  • Turn dough out onto plastic wrap; knead lightly until smooth.
  • Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill for 1 hour.
  • Preheat oven to 350 F = 175 C.
  • Flour a working surface and roll each dough portion into a 1/8" thickness.
  • Cut with a 2" rectangular cookie cutter with fluted edges to form 36 cookies.
  • Repeat with remaining dough portion.
  • Use a 1" rectangular fluted cutter to remove centers of 36 of the rectangles.
  • Arrange 1" apart on baking sheets lined with parchment paper.
  • Bake, 1 batch at a time, at 350 F = 175 C for 10 minutes or until edges are lightly browned.
  • Cool on pans 5 minutes. Remove from pans and cool on wire racks.
  • When completely cooled, spread center of each whole cookie with about 1/2 teaspoon strawberry jam.
  • Place 1 cutout cookie on top of each whole cookie.
  • Sprinkle with powdered sugar.
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about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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3 Comments

  1. Is the dough supposed to be so dry and crumbly?

    1. It seems dry and crumbly because of the ground almonds. Once separated into 2 portions and chilled for an hour in the fridge, rolling the dough should get easier.