Holidays are incomplete without some home-baked cookies. So here I am with the prettiest melt-in-mouth Eggless Linzer Cookies. These are made by sandwiching jam between two shortbread cookies.
I was always fascinated by these cookies. Earlier I thought of making thumbprint cookies but, thankfully, ended up making these. These are so cute & look absolutely wonderful with all my Christmas decorations.
While growing up, I used to enjoy cookies that had jam in them. We used to eat the jam first and then the cookies. I'm trying to recreate those memories with my 5-year old with some home-cooked treats.
WHAT IS LINZER COOKIE?
These cute and amazing Linzer Cookies originated from Austria. These are basically shortbread cookies that are made by sandwiching jam between two baked cookies. Because of their amazing flavor, they are now widely popular.
LINZER COOKIE INGREDIENTS
- FLOUR: You can use any flour, I have used almond flour & all-purpose flour in the recipe. To make it gluten-free, you can use almond flour, oats flour, etc. You can also add roasted nuts flour to the recipe.
- SWEETENER: You can add sugar or agave syrup or maple syrup. I love adding some powdered sugar and ¼ cup of Agave Syrup.
- BUTTER/OIL: You can add butter or oil to the recipe. Butter surely gives a richer flavor. If you want to make vegan Linzer Cookies, then you can either add Vegan Butter or some Olive Oil.
- JAM: You can add any jam of your choice like strawberry, peach, raspberry, etc. You can add a store-bought jam or you can also make it at home using easy to follow instructions.
TIPS TO REMEMBER
- If using butter, always use it at room temperature so that it is soft.
- When the dough is prepared, leave it in the refrigerator for a couple of hours. Because if the dough is soft, you won't be able to form cookies properly. Soft dough doesn't retain shape well.
- Work quickly to prevent dough from getting soft.
- If the dough is soft again then store it in the refrigerator for a few more minutes.
HOW TO MAKE EGGLESS LINZER COOKIES
- MAKE THE DOUGH: Make the dough by mixing flour (all-purpose & almond) with butter, sugar, almond extract, salt, and cinnamon. You can knead with hand or make it using a food processor.
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4 - REFRIGERATE: To set the dough, you can keep it in the refrigerator for a 2 hours or freeze for 15-20 minutes.
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- MAKE COOKIES: Make cookies by rolling the dough between two sheets of parchment paper until it is ¼" thick. Cut the cookies using a cookie cutter in even sizes. Shape one side of cookies in the middle with a small cookie cutter.
- BAKE: Bake at 350 degrees for 10-12 minutes until the cookies are a little brown at the edge.
- LINE THE COOKIES: Pick the plain cookies one by one and add jam to them. Then put these cookies with the cut-out cookies so as to make a cookie sandwich with the jam in between.
COMMONLY ASKED QUESTIONS
Dow we need special cutter to make Linzer Cookies?
Any usual cookies cutter will work to shape Linzer cookies. Though there are many varieties of cookie cutter available which can transform these cookies into something prettier.
How to store Linzer Cookies?
After baking when they reach room temperature then you can store them in an airtight container for up to 1 week. Also if you can't make cookies right away, you can also store the dough in the refrigerator for 2 days. When making the cookies, leave the dough at room temperature for 10-15 minutes.
What can be used instead of Almond Flour?
You can roast some almonds and later grind them finely. Or you can use walnut powder or oats flour too in the recipe. And you can also increase or decrease the quantities as needed.
What can be used as Stuffing?
You can use any Jam as a stuffing in Linzer Cookies. I have used raspberry & ginger jam in the recipe. You can also use nutella, lemon curd, chocolate filling, etc.
EGGLESS LINZER COOKES
Ingredients
- 2 ½ cups All-Purpose Flour
- ½ cup Almond Flour
- 1 cup Butter at room temperature
- ¾-1 cup Powdered Sugar and more for dusting
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract or Almond Extract
- ¼ teaspoon Salt
- 1 cup Jam strawberry, peach, etc.
Equipment
Method
- In a stand mixer or a mixing bowl, add all-purpose flour, almond flour, cinnamon, almond extract, salt, and powdered sugar and mix until it forms like a dough.
- Roll the dough into a ball and transfer it into a plastic wrap. Let it sit in the refrigerator for 2 hours or in the freezer for 15-20 minutes.
- Preheat oven at 350°F for 15-20 minutes. Remove the dough from the refrigerator and roll the dough between two sheets of parchment paper until it is ¼" thick.
- Use a cookie cutter to cut cookies in equal sizes. Also, make an inner cut-out in half of the cookies. Transfer prepared cookies to a baking sheet and bake for 10-12 minutes until the sides start to get brown. Let them cook completely then dust powdered sugar over half of the cookie that has inner cut-outs.
- Take two cookies (one normal & one with cut-out). Add 1 teaspoon of jam at the center of the cookie and sandwich by placing the cut-out cookie over the jam. Repeat the process for the rest of the cookies.
Notes
- If using butter, always use it at room temperature so that it is soft.
- When the dough is prepared, leave it in the refrigerator for a couple of hours. Because if the dough is too soft, you won't be able to form cookies properly.
- Work quickly to prevent the dough from getting soft.
- If the dough is soft again then store it in the refrigerator for a few more minutes.
Nutrition
Tried this recipe?
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