Sugar Plum Linzer Cookies
‘Twas Christmas cookie season and all the watering mouths couldn’t stop from eating these Linzer Cookies, not even the grouch. If you’re prone to visions of sugar plums dancing through your head, these Sugar Plum Linzer Cookies are just for you!
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What is a Linzer Cookie?
Linzer cookies are an almond shortbread sandwich cookie that originated in Austria! Similar to a thumbprint cookie, Linzer cookies pair shortbread style cookies with jam. They are served sandwich style with an additional cookie on top (usually with a ‘window’ cut out & jam peeking through) before being dusted with a sprinkling of powdered sugar. You can use any jam you’d like in these cookies, but if you want exquisitely festive Sugar Plum cookies, be sure to use plum jam.
For another fun twist on the traditional thumbprint cookie, check out my Twix Thumbprint Cookies or my new Peanut Butter Nutella Thumbprint cookies!
Ingredients in Linzer Cookies
- Butter, softened – I use salted butter in all of my recipes. If you are an unsalted butter fan, be sure to add an extra pinch of salt to your dough.
- Granulated sugar
- Powdered sugar
- Egg
- Vanilla
- Almond extract
- All-purpose flour
- Almond flour – The addition of almond flour is one of the things that separate traditional Linzer cookies from shortbread thumbprint cookies.
- Salt
- Plum jam – You can use any jam you’d like in these. Did I choose plum solely so I could call these Sugar Plum cookies? Yes, I totally did.
- Powdered sugar, for dusting
How to Make Sugar Plum Linzer Cookies
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
- In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
- Add the egg, vanilla, and almond extract, mixing until well combined.
- Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
- On a floured surface, roll out the dough to about 1/4 inch thick.
- Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
- Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
- Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
- Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.
Do I need to refrigerate Linzer cookies?
Nope! Once your cookies are cooled and assembled, store in an airtight container on the counter for up to 4 days.
What jams work well in Linzer cookies?
Lots of jams work well in Linzers. They are often made with apricot, raspberry or strawberry jams, but you can really pick your favorite here.
Sandwich Cookies You’ll Love
Sugar Plum Linzer Cookies
Ingredients
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp vanila
- 1/4 tsp almond extract
- 2 1/3 cups all purpose flour
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 cup plum jam
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
- In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
- Add the egg, vanilla, and almond extract, mixing until well combined.
- Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
- On a floured surface, roll out the dough to about 1/4 inch thick.
- Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
- Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
- Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
- Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.
