Strawberry Linzer Cookies
Strawberry Linzer Cookies are made with soft shortbread cookies sandwiched around sweet strawberry jam. They are great for Valentine’s Day, Mother’s Day, or Christmas.
Servings 30
Ingredients
- ⅔ cup (220 g) strawberry jam
- 2 ⅓ cups (303 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (169 g) unsalted butter, softened to room temperature
- ¾ cup (90 g) confectioners' sugar, plus more for dusting
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
Instructions
- Simmer the jam in a small saucepan over medium-low heat, stirring frequently, until thickened and reduced to ½ cup, about 7 to 10 minutes. Let cool completely, about 1 hour.
- Meanwhile, whisk the flour, baking powder, and salt together in a small bow. Set aside.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and confectioners' sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, and vanilla extract and beat until combined. The mixture will look curdled, this is normal and will smooth out as the flour is added.
- Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed.
- Transfer the dough to the counter and divide in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 375℉ and line 2 baking sheets with parchment paper.
- Let chilled dough sit on the counter for 10 minutes to soften. Roll each disk of dough into a 13-inch circle, about ⅙ inch thick, on a lightly floured surface. Using a 2-inch fluted round cookie cutter, cut out rounds. Gently reroll scraps once and cut them into rounds. Space rounds ½ inch apart on prepared baking sheets.
- Bake until edges are lightly browned, about 7 minutes. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
- Roll out the second disk of dough. Using a 2-inch fluted round cookie cutter, cut out rounds. Gently reroll scraps once and cut them into rounds. Using a ½-inch cutter, cut out the centers of dough circles. Space rounds ½ inch apart on prepared baking sheets.
- Bake until edges are lightly browned, about 7 to 10 minutes. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
- Spread the bottom of each solid cookie with 1 teaspoon of jam, then top with cutout cookie, pressing lightly to adhere. Dust with confectioners' sugar just before serving.
Notes
- Jam: Use any flavor of jam you prefer.
- Cookie cutter: I like to use a linzer cookie cutter. It makes it so much easier to cut even cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Make ahead: You can make the dough in advance and store the raw dough for up to 5 days in the refrigerator or up to 2 months in the freezer!