These classic Linzer cookies bring soft holiday sweetness to every bite. A tender 1–2–3 shortcrust dough with vanilla and egg yolk creates a delicate base, while a generous amount of piped jam adds beautiful juiciness. A nostalgic cookie with a melt-in-your-mouth texture ❤️
Classic soft Linzer Cookies
Stefie
4-8
20 minutes
Austrian
Cookies
60 min - 24 h
10 min
Ingredients
For the shortcrust dough (1–2–3 dough)
- 100 g Powdered sugar
- 200 g cold butter, cut into small cubes
- 300 g flour
- 1 egg yolk
- 1 tsp vanilla sugar or ½ tsp vanilla paste
- 1 pinch of salt
For the filling
- 200–250 g raspberry or red currant jam (room temperature)
- Piping bag with small round tip (6–8 mm)
- Powdered sugar
Directions
- Make the dough
Mix powdered sugar, flour, vanilla and salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.
Add the egg yolk and quickly knead everything into a uniform dough. - The dough should come together smoothly — but don’t knead too long or let it warm up, otherwise it becomes “greasy” and crumbly later.
- Chill the dough
Shape the dough into a flat disc, wrap it and chill for at least 1 hour.
A cold dough keeps its shape and is easier to roll out. - Prepare the oven
Preheat the oven to 170°C (340°F) top/bottom heat. Line two baking trays with parchment paper. - Roll out the dough
Work with small portions at a time. Roll the dough out to 3–4 mm thickness on a lightly floured surface. - Use as little flour as possible, and gently lift the dough from the counter every few rolls to prevent sticking and keep the edges clean.
- Cut out the cookies
Cut out rounds for the bottoms. For the tops, cut out the same shape but add a small window (heart, star, circle). Transfer to the baking trays. - Bake the cookies
Bake for 8–10 minutes until the edges start turning lightly golden.
Let them cool completely — they are fragile while warm. - Prepare the jam
Do not heat the jam.
Simply stir it well until smooth and soft enough to pipe. - Pipe the jam
Place the bottom cookies on a board.
Fill the piping bag and pipe a generous dot or ring of jam onto each bottom cookie.
More jam = juicier, softer & just better lol. - Assemble
Place the top cookies (with the cut-out) gently on top and press lightly. - Finish
Dust with powdered sugar and let the cookies rest for 6–8 hours. - They will soften beautifully and develop their classic tender, melt-in-the-mouth texture.
Hi! I’m Stefie 👩🏻🍳
with over 10 years of experience in Michelin-starred & simpler kitchens. I am so committed to the mission of sharing INSIDER TRICKS from the professional kitchen & exclusive recipes. Join me & elevate your kitchen journey today :)
Unlock my cheatsheets & get
Learn professional techniques for your home, SAVE money & 182 hours in the kitchen while boosting your cooking skills with ease. All that for LESS THAN A CUP OF COFFEE ★ ★ ★ ★ ★
