Table of contents
- Strawberry Cardamom Linzer Cookies
- What are Linzer Cookies?
- Ingredients Needed for Linzer Cookies
- Important Note on the Dough
- Serving & Storage
- Recipe Troubleshooting & FAQ
Strawberry Cardamom Linzer Cookies
Linzer cookies are a holiday favorite for good reason: a tender, buttery cookie paired with bright jam is hard to beat. This version adds ground cardamom to the dough for a warm, aromatic note that complements strawberry preserves beautifully. Use your favorite store-bought preserves or take them up a notch with homemade jam for an even more special treat.
What are Linzer Cookies?
Linzer cookies come from Austria and are inspired by the Linzer Torte. They consist of two tender, shortbread-like cookies—often made with nut flour—sandwiched around a layer of jam. The top cookie traditionally has a small cutout so the jam peeks through, creating a pretty, classic look.
Raspberry jam is the traditional filling, pairing well with almond-flavored dough. In this recipe, strawberry preserves highlight the cardamom and add a bright, fruity contrast to the cookie’s warm spices.
Ingredients Needed for Linzer Cookies
These strawberry cardamom Linzer cookies are straightforward to make. Gather the following:
- Unsalted butter — softened. If using salted butter, reduce additional salt to ¼ teaspoon.
- Powdered sugar — yields a tender, melt-in-your-mouth texture compared with granulated sugar.
- 1 large egg — room temperature.
- Salt — balances the sweetness; don’t skip it.
- Ground cardamom & ground cinnamon — provide warm, aromatic flavor.
- Vanilla bean paste or vanilla extract — for depth of flavor.
- All-purpose flour — you’ll use about 2½ cups (plus extra for rolling).
- Almond flour — adds a subtle nuttiness and keeps the cookies soft.
- Strawberry preserves — or your preferred jam or preserves for filling.
Important Note on the Dough
You can make the dough ahead: refrigerate up to 5 days or freeze up to 2 months. The dough should be firm and pliable when you roll it; if it becomes rock-hard after chilling, let it sit at room temperature until it softens slightly. If chilled for a long time, allow the dough to warm a bit on the counter before rolling so it’s workable but not sticky.
Serving & Storage
Serving: Serve at room temperature or chilled. These are best within three days. After a day the cookies may soften slightly as jam moisture is absorbed, which many people enjoy for a more tender bite.
Storage: Keep leftover cookies in an airtight container at room temperature for up to three days, or refrigerate for up to five days.
Recipe Troubleshooting & FAQ
Cookie cutters: A Linzer cookie cutter set is helpful for the classic look, but regular round cutters work fine—aim for about 2 inches in diameter.
Can I make the dough ahead? Yes. Dough keeps up to 5 days in the refrigerator or up to 2 months frozen. Thaw and bring to a firm, pliable consistency before rolling.
Why did my cookies lose their shape? Two common causes: the dough was rolled thicker than 1/4 inch, or the dough was too warm when baked. Roll the cookies thin (about 1/4 inch) so the jam-to-cookie ratio is balanced. If dough softens while cutting, chill the cut cookies on the baking sheet in the refrigerator for 10–15 minutes before baking so the butter firms and the cookies hold their shape.
Print Recipe
Strawberry Cardamom Linzer Cookies
Ingredients
- 227 g unsalted butter softened
- 180 g powdered sugar
- 1 large egg (≈ 50g)
- ½ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or vanilla extract
- 310 g all-purpose flour
- 95 g almond flour
- 170 g strawberry preserves
- Garnish: powdered sugar
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until pale and fluffy, about 2 minutes, scraping the bowl as needed. Add the egg, salt, cardamom, cinnamon, and vanilla and beat until combined.
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Whisk together the all-purpose and almond flours in a medium bowl. With the mixer on low, add the flour mixture gradually until just combined. Divide the dough in half, shape each into a ½-inch-thick disc, wrap in plastic, and refrigerate until firm, at least 2 hours.
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Preheat the oven to 350°F (180°C).
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On a lightly floured surface, roll one disc of dough to about ¼-inch thickness. If it softens, rewrap and chill until firm. Cut 2-inch rounds and place them about 1 inch apart on parchment-lined baking sheets. On half of the rounds, cut a 1-inch center (star or tree shapes make a festive look). Reserve cutouts and reroll scraps once.
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Bake until the edges are just lightly golden, 10–12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
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Spread about 1 teaspoon of strawberry preserves on the flat side of each solid cookie. Dust the cutout tops with powdered sugar if desired, then place the cutout cookie on top of the jam, cutout side up, to finish each sandwich.