These beautiful Linzer cookies are buttery, slightly nutty, soft, with an amazing aroma of cardamom with strawberry cardamom jam sandwiched in between. Christmas is not complete without these classic Austrian Linzer cookies.
This is my first year of making these classic Linzer cookies. I finally get the Linzer cookie cutter. I love how it comes with different cut-out shapes. Linzer cookies are just so pretty to look at (and delicious to eat!).
What is Linzer cookie?
Linzer cookies are originated in Austria. It was first started with Linzer tort, which is a shortcake with a lattice design on top, and then Linzer cookies. These Austrian classic butter shortbread cookies are usually filled with raspberry jam that is shown through the cut-out design.
Why you’ll like this recipe
This recipe is using the classic Linzer cookies and adds some ground cardamom to them. OMG! I’m not sure about you, but I love cardamom in baking. It has such an exceptional aroma. It sure kicks things up a notch.
Linzer cookie cutter
To make Linzer cookies, you will need a special cookie cutter. You can use whatever shape or size you want. This is the one I use, it’s a 2-inch cutter. Linzer cookie cutter now comes in many shape and design too. This Christmas Linzer cookie cutter looks really fun too.
Ingredients
1. Butter
I use unsalted butter. The butter needs to be at room temperature and softened but not melty
2. Sugar
You can use granulated sugar or caster sugar (fine sugar). Do not substitute with powdered or icing sugar
3. Eggs
I use a large egg, which is about 50 grams without the shell. The eggs also need to be at room temperature. If you forget to get the eggs out from the fridge, you can submerge the eggs in warm water (about 90-110 F) for about 10 minutes to quickly bring the temperature up. The eggs provide structure and moisture to the cookies
4. Vanilla extract
Please use real vanilla extract and not imitation type
5. Ground cardamom
Choose high-quality ground cardamom. This is the one I use. If you are not a fan of cardamom, you can omit this or use other spices such as ground cinnamon
6. All-purpose flour
I usually use unbleached all-purpose flour. You can also substitute with an equal amount of gluten-free flour blend
7. Almond flour
I use store-bought blanched super-fine almond flour and toast it on the pan until nutty. This extra step really kicks things up a notch
8. Baking powder
The baking powder gives the cookies a lighter texture
9. Salt
A small pinch of salt helps to bring out the flavor. I usually use fine sea salt
10. Jam filling
I use store-bought premium strawberry jam, but you can use whatever jam you like.
How to make strawberry cardamom Linzer cookies
1. Prepare cookie dough
Mix all dry ingredients together. Beat softened butter and sugar until pale and creamy. Then gradually add in eggs and beat until combined. Add the dry ingredients and stir until combined. Divide dough into two. Flattened them into discs and chill in the fridge for at least 2 hours
2. Roll and cut the base dough
Preheat oven at 350F (180 C). Line two large baking sheets with parchment paper and set them aside. Take the first dough out from the fridge. Dust your work surface with some flour and roll the dough out into about 1/8-inch (6mm) in thickness
Use a Linzer cookie cutter, mine is about 2 inches in diameter and cut as many doughs as closely as possible. Place them on a prepared baking sheet, about 1 inch apart. Gather the scraps and round into a dough ball again and roll it out again. If it starts to get sticky, chill them for a few minutes in the freezer and then reroll on a floured surface
3. Bake the cookies
Put the baking sheet on a middle rack and bake for 11-12 minutes until lightly brown on the edge. Let them cool on the baking sheet for about 2 minutes and then transfer to a cooling rack to let them cool down completely
4. Assembly
Dust the top cookies (with cut-out holes) generously with icing sugar
Invert the bottom of the base cookies to face up and spread about 1 teaspoon of the jam onto the middle of the cookies. You can spread the jam out a bit, but don’t spread all the way to the edge. Then take the top cookie you have dusted with icing sugar earlier and gently press it down on the jam to make a sandwich cookie. Repeat with the rest
Tips for success
1. Always make sure the butter and eggs are at room temperature
2. It is very important to chill the dough for at least 2 hours so it’s easier to roll out when it’s cold
3. Try to cut out as much cookie dough and as close as possible so you don’t have to gather scraps and reroll the dough, which may toughen the dough if you do it too many times
4. It is important to preheat your oven for at least 5 minutes before you bake
5. Let the cookies cool down completely before you fill them with jam or any filling of your choice
Variations
1. Different filling ideas
You are welcome to use any jam you like, but definitely go for a good quality one. Besides strawberry cardamom jam, I also spread some of them with Lotus Biscoff butter, which my kids like a lot. You can also use Nutella. For some Asian twist, you can use kaya jam too.
2. Other nut flour
Besides almond flour, you can also use walnut flour, hazelnut flour, pecan flour, pistachio flour. You can simply grind the nuts finely in a blender, but take care not to it into a paste
How to store unbaked Linzer cookie dough
I recommend doing all the shaping and cutting out and then freezing them on a baking sheet for about one hour and then transferring them to a freezer bag, pushing all the air out, and sealing the bag. I recommend freezing for no more than a month. When ready to use, simply arrange the frozen shaped cookie dough on a baking sheet. Let them sit for about 10 minutes, and then bake in the oven. You may need an extra minute or so. Then proceed with the rest of the recipe
How to store baked Linzer cookies
Keep the baked cookies in an air-tight container for about one week. The cookie may soften by the jam, so if you can eat them on the same day is better
Did you make this strawberry cardamom Linzer cookie recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Strawberry Cardamom Austrian Linzer Cookies
Ingredients
Cookie dough:
- 226 gr butter unsalted, softened
- 135 gr granulated sugar
- 2 large eggs about 50 grams each without the shell, room temperature
- 1 tsp vanilla extract
Dry ingredients:
- 100 gr ground almond
- 380 gr all-purpose flour plus more for dusting
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cardamom
Easy Strawberry cardamom jam :
- 140 gr strawberry jam I use store-bought high-quality jam
- ½ tsp ground cardamom
For dusting:
- Powdered sugar
Instructions
Toast the almond flour (optional):
- Toasting the almond flour bring an extra depth of flavor to the cookie and we love that, but this is optional. Place the almond flour on a dry pan and toast over medium-low heat until aromatic, about 5 minutes. Remove from the heat and let it cools down completely
Prepare the dough:
- Combine all the dry ingredients in a bowl and set aside. Whisk the eggs and set aside
- Put the butter and sugar in a mixing bowl. If you use a stand mixer, use the paddle attachment. Beat the butter and sugar until pale and fluffy, about 2-3 minutes over medium speed. Scrape the side of the bowl as needed
- Lower the speed by one notch and gradually add the eggs, in 4-6 addition, making sure it's well-combined each time before adding more. Add vanilla extract and beat for another minute. Scrape the side of the bowl as needed
- Lower the speed to the lowest and add the flour mixture and mix until just combined. Use a spatula to scrape the side of the bowl and gently mix everything to incorporate. You will get a dough ball
Chill the dough:
- Flatten the dough into a disc, wrap it up and chill in the fridge for at least 2 hours or overnight
- Meanwhile, while the dough is chilling, you can scoop out the amount of strawberry jam you need and mix it with the ground cardamom. Keep them chill when waiting for the dough
Roll and cut the dough:
- Preheat oven at 350F (180 C). Position the oven racks, 3rd from the top and 3rd from the bottom. Line two large baking sheets with parchment paper and set them aside. Take the first dough out from the fridge.
- Dust your work surface with some flour and roll the dough out into about 1/8-inch (6mm) in thickness. Let's do the base cookies first, the ones without cut-out design. Use Linzer cookie cutter, mine is about 2 inches in diameter and cut as many doughs as closely as possible. Place them on a prepared baking sheet, about 1/2 inch apart. They don't spread much
- Gather the scraps and round into a dough ball again and roll it out again. If it starts to get sticky, chill them for a few minutes in the freezer and then reroll on a floured surface.
- Try to have an equal amount of base cookies and top cookies (the one with cut-out design) so you can make sandwich cookies later. Now attach the cut-out design to the cookie cutter and cut the cookies like you usually would and push down on the cut-out press
Bake the cookies:
- Put the baking sheets on the positioned racks for 11-12 minutes until lightly brown on the edge. You need to rotate halfway through baking, front to back, top to bottom so they bake evenly
- Let them cool on the baking sheet for about 2 minutes and then transfer to a cooling rack to let them cool down completely
What to do with the cut-out dough:
- You can place them on a baking sheet and bake them for about 5 minutes, or until lightly golden brown on the edge. Let them cool down on the baking sheet for about 1 minute and then transfer to a cooling rack. Dust them with some powdered sugar when they have cooled down
Assembling:
- Dust the top cookies (with cut-out holes) generously with icing sugar
- Invert the bottom of the base cookies to face up and spread about 1 teaspoon of the jam onto the middle of the cookies. You can spread the jam out a bit, but don't spread all the way to the edge. Then take the top cookie you have dusted with icing sugar earlier and gently press it down on the jam to make a sandwich cookie. Repeat with the rest
