Strawberry Linzer Cookies
These strawberry linzer cookies are about to become your new favorite treat! These buttery, melt in your mouth shortbread cookies are filled with strawberry jam and dusted with strawberry sugar. They also make a sweet gift when packaged in cute gift boxes!
How to Make Strawberry Linzer Cookies
01. Prepare the Cookie Dough
The dough comes together by creaming together the butter and sugar. Add the egg yolk and vanilla. Then, add the dry ingredients. Wrap the dough with plastic wrap and refrigerate for at least 30 minutes.
02. Roll out the Dough
Unwrap the dough and roll it out onto a floured surface to 1/8 inch thick. Cut out the cookies using a cookie cutter. Then, use a piping tip to cut out a hold in the center of half of the cookies. Refrigerate for 30 minutes, then bake for 350℉ for 13 minutes.
03. Make Strawberry Sugar
Mix together 1/2 cup of powdered sugar with 1-2 tbsp finely ground freeze-dried strawberries. It gives your cookies a lovely pink hue and a subtle strawberry flavor.
04. Assemble
Once the cookies have completely cooled, dust the cookies that have holes in them with strawberry sugar. Turn the remaining cookies over and spread strawberry jam into the center of each cookie. Top them with the sugar-dusted cookies and enjoy!
Watch how we made them:
Recipe Tips
Chill the Dough: Like many shortbread recipes, the dough for linzer cookies needs to be refrigerated for at least 30 minutes before rolling it out and and again after cutting out the shapes. This helps the cookies hold their shape and makes them easier to work with.
Roll the Dough Evenly: Use a rolling pin and roll the dough to an even thickness (about 1/8-inch). This ensures that the cookies bake evenly.
Cool Completely: Once the cookies are baked, transfer them to a cooling rack. Allow the cookies to cool to room temperature before spreading the strawberry jam.
Shop the Post:
Strawberry Linzer Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 cup almond flour
- 1/2 tsp salt
- Strawberry jam for filling the cookies
Strawberry Sugar
- 1/2 cup powdered sugar
- 1-2 tbsp freeze-dried strawberries finely ground
Instructions
- Using an electric hand mixer, cream the butter and sugar until smooth. Add the egg yolk and vanilla. Mix until combined.
- Sift the all purpose flour, almond flour, and salt. Add to the wet batter and mix until the dough comes together.
- Flatten the dough into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Once the dough is chilled, roll it out onto a floured surface to 1/8 inch thick. Cut out the cookies using a cookie cutter. Then, use a piping tip to cut out a hold in the center of half of the cookies.
- Refrigerate for another 30 minutes, then bake for 350℉ for 13 minutes.
- Make the strawberry sugar by combining the powdered sugar and freeze-dried strawberries. Once the cookies are baked, transfer them to a cooling rack to cool completely.
- Dust the cookies that have holes in them with strawberry sugar. Turn the remaining cookies over and spread 1-2 tsp of strawberry jam into the center of each cookie. Top them with the sugar-dusted cookies and enjoy!
If you loved this recipe, Click the image to Check out our pistachio linzer cookies!
