Classic Linzer Cookies for Valentines Day

In this post I’m going to give you my recipe for Linzer cookies, those pretty little cookies with the heart-shaped cut-out.

What is the History of the Austrian Linzer Cookie?

This was first and foremost on my mind as I set out to bake these. I did some digging on the web and came across this tidbit at Eat to Explore:

Way back in 1653, this recipe (originally a tart) was discovered in the cookery manuscript of Countess Anna Margarita Sagramosa In Austria. The tart was baked like a pie with a delicious buttery almond crust, filled with black currant preserves and topped with a latticework crust.

That buttery almond crust is what sets these cookies apart from other cut-out cookies, like my Valentine’s Sugar Cookies, for instance.

Most Linzer cookies have a raspberry jam filling but I happened to have a nearly-empty jar of strawberry that I needed to finish off so I went with that.

Linzer Cookie Ingredients

You will find a fully printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. Most of these items are probably in your kitchen right now! The other (like almond flour) can easily be found at your local grocery store.

• room temperature butter (salted or unsalted butter, your choice)
• granulated sugar
• salt
• large room temperature eggs
• vanilla extract
• all purpose flour (plus more for dusting)
• almond flour
• ground cinnamon
• strawberry preserves (or other, your choice)
• powdered sugar

Tools

You will need a round cookie cutter (2 1/2 – 3″) and a tiny heart cutter. If you don’t have a heart cutter that small you can make a template and cut out the centers with a paring knife.

How to Make this Classic Linzer Cookies Recipe

These came together so easily! You’re going to love this amazing recipe.

Preheat the oven to 375 degrees Fahrenheit.

Put flour, almond flour, cinnamon, salt, and baking powder in a medium bowl and whisk until fully incorporated.

Put butter in large bowl or bowl of a stand mixer with paddle attachment. Mix at high speed until light and fluffy. (I used my Thermomix food processor, my go-to for more baking and cooking projects these days.)

Add sugar and vanilla. Mix until creamy. Slowly work in eggs at low speed.

Now it’s time to add the dry ingredients. Work the flour mixture in a little at a time, mixing at low speed. Stop once the dough comes together and has no lumps.

Place Linzer cookie dough in the refrigerator for half an hour to chill completely.

To Roll Out the Cookies

You’ll need a piece of waxed paper, a rolling pin, and some additional flour.

Place a generous amount of flour on the waxed paper and place the dough on it. Add a bit more flour on top and flour your rolling pin.

Roll the dough about 1/4 inch in height, pausing to sprinkle with more flour if the dough sticks to the rolling pin.

Cut out circles using half of the dough. (I used a 3″ cutter with scalloped edges.)

Prepare a cookie sheet with parchment paper. Place cookie dough on prepared baking sheets.

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Place cookie sheets in preheated oven and bake for about 12 – 13 minutes or until they start to turn a nice golden color.

While those are baking, roll out the tops of the cookies.

Cut circles, just like before. Place on prepared cookie sheet and cut a small heart out of the circles. It’s important to do this on the tray so the circles don’t lose their shape. Remove the heart dough and place aside. You can refrigerate scraps of dough or reuse them right away.

Cook the cookie tops for 11 – 12 minutes or until lightly golden. They won’t take quite as much time as the bottoms.

Place on wire cooling rack for ten minutes.

Transfer cookies directly to wire rack and cool completely.

Place a dollop of your favorite jam or preserve on the bottom cookies.

Dust the top of the cookies with confectioners’ sugar and place on top of the bottom (jammed) cookie, being careful not to press too hard. (The top cookie is fragile, thanks to the cut-out.)

Continue this process until they are all done.

Recipe should make 24 sandwich cookies (24 tops and 24 bottoms, so 48 individual pieces).

Serve on a pretty platter to wow your guests!

These cookies are buttery, light, and delicious but they’re best on the day they’re made. Store in an airtight container up to three days.

Note: Dough can be refrigerated up to a week and frozen up to two months. I actually made mine the night before baking. Knowing the cookies are good if eaten right away, I put off baking them so that I could take them to a friend.

What to Expect from these Simple Linzer Cookies

This dough came together so easily, but I have to make a confession: I didn’t add enough flour initially. I had to go back and add an additional cup of flour (which is now reflected in the recipe).

You want a moderately firm dough, much like my cut-out sugar cookie dough.

Questions People are Asking about Linzer Cookies

Are Linzer Cookies the same thing as Linzer Torte?

The cookies are a spin-off of the classic torte, (originating in Linz, Austria). Each cookie is like a little mini version of the classic torte.

Do I have to use this recipe? Can’t I use a simple sugar cookie recipe without the almond flour?

You can use any cut-out recipe you enjoy. Next time I plan to use my Cut-Out Sugar Cookie recipe.

What about Lemon Curd? Could I use that?

Absolutely! You can use any flavor of filling you like: jams, curds, or preserves. Some people like to use apricot jam. Just be sure to sprinkle the tops with powdered sugar before attaching.

Can I skip the cinnamon and use lemon or almond extract?

Absolutely! Many Linzer cookie recipes call for lemon in place of cinnamon. It’s your choice! I would suggest using lemon zest, particularly if you’re using lemon curd in the center.

Can I get by with just the egg yolks and not the whole egg?

Yes, many Linzer recipes calls for just the yoke. It’s your choice. But you might need to trim back a bit on the dry ingredients to accommodate the lack of moisture.

Do I have to use a heart cutter in the center?

Absolutely not! If you’re making these during the holiday season you might go with a tiny snowflake or Christmas bell.

Other Valentine Cookies from Out of the Box Baking

Valentine Cookie Bars from Scratch: They’re colorful, crunchy, and loaded with chocolatey flavor. Best of all, these delicious Valentine’s Day Cookie Bars are super easy to make. Talk about the perfect treat for your loved ones! 

How to Decorate Valentine Heart Cookies: If you love a tasty sugar cookie with an absolutely lovely Valentine’s Day design, you’ve come to the right place! These delicious sugar cookies are tasty on their own, but with this beautiful design they’re going to wow that special someone!

Valentine Sugar Cookies: Valentines Day is coming and you’re looking for the perfect treat for the kids, their teachers, and your coworkers. You’ve found it here, with these Valentines Sugar Cookies. 

---

That’s it for this post, my friends! I enjoyed making these delicious homemade Linzer cookies. I can’t believe it took me this long to get around to making them, but I’m so glad I did!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

---

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.