Strawberry jam sandwiched between two buttery cookies, these Strawberry Jam Linzer Cookies are the perfect sweet treat! These nutty jam cookies are perfect for any occasion and should be in every cookie box!
Aren’t strawberry cookies the cutest? I love making them during the holiday season but they’re so versatile! If you’re looking for a Valentine’s Day cookie, these are perfect as the beautiful red jam peaks through a heart cut out of these linzer cookies. Originating from Austria, you’ll love these linzer cookies.
Want to try more cookie recipes? Try my Easy Shortbread Peppermint Cookies or my Gingerbread Christmas Tree Cookies.
Why You’ll Love These Linzer Cookies
- They’re easy! You’ll be surprised by how easy it is to make these strawberry jam linzer cookies. It takes a little bit of time as you have to chill your dough but the steps are very straightforward and easy to follow!
- They’re the perfect mix of sweet and savory. The sweetness of these strawberry jam pairs so well with the nutty shortbread cookies.
- It’s kid friendly. Get your kids to help out making these jam cookies. They can help cut out the cookies with a cookie cutter and then dust with sugar afterwards! You can use different cookie cutters to change the shape up as well.
What You’ll Need For these Strawberry Cookies
- All-purpose flour
- Roasted, finely ground walnuts
- Salt
- Ground cinnamon — optional
- Butter — unsalted butter and softened
- Granulated sugar
- Vanilla extract
- Egg
- Strawberry jelly
How to Make Linzer Cookies
- Make the dough: Mix together flour, walnuts, salt, and cinnamon. Then in a mixer, beat together butter, sugar, and vanilla over medium speed until pale and creamy. Add the egg and cream until fully combined. Then add the flour/nuts/cinnamon/salt mixture and mix on the very low speed until the flour is just worked into the dough.
- Divide and chill: Divide the dough into two portions and wrap them up tightly in plastic wrap. Chill in the fridge for 30 minutes.
- Prepare to bake: When you are ready to roll out the cookies preheat the oven to 350F and then line baking sheets with parchment paper.
- Roll and cut the dough: On a lightly floured work surface roll out a portion of dough until it is about 1/8” thick. Using a cookie cutter, cut as many cookies as possible before chilling for another 15-20 minutes.
- Cut half the cookies: After the cut outs have chilled in the fridge – take a small heart shaped cutter and remove the middle from half of the cookies.
- Bake the cookies: Bake for 15-20 minutes until lightly golden and then cool on a wire rack.
- Assemble the cookies: Place a little bit of jelly onto each base cookie and spread slightly towards the edge. Dust all the top cookies with powdered sugar and sandwich two cookies together.
Tips and Notes
- For crisp strawberry cookies, serve the jam cookies the same day.
- For soft strawberry jam cookies, serve the cookies within 2-3 days.
- If you don’t have walnuts, you can substitute with almonds. Ground them up finely. The nuts give the Linzer cookies it’s nutty flavor and it’s texture so don’t skip it.
- Feel free to use different cookie cutters for the cookies and the cut outs. Just keep in mind that you might yield a different amount of cookies when using different shapes and sizes.
- You want to work quickly when you roll out the dough as the more you touch the dough, the warmer it’ll get and it’ll be hard to work with soft dough.
FAQs
Simply combine the scrap dough, chill, and roll it back out and cut out as many cookies you can again. You can pretty much repeat this process until you’re out of dough.
Storage them tightly covered in a Ziploc bag or in an airtight container inside of the fridge. Due to the jam, the cookies will get softer over time.
If you want to make these strawberry jam cookies ahead of time but don’t want them to get soft. You can make the cookies themselves ahead of time and store in an airtight container. Spread on the jam and dust with the icing sugar when you’re ready to serve them.
You can make the linzer cookie dough and leave it chilling in the fridge for a few days. You’ll have to let them sit out for a bit before rolling it out though as it’ll be hard. Alternatively, you can freeze the wrapped dough. Thaw in the fridge overnight before rolling it out.
You can definitely free the cookies before they’ve been assembled. Simply store the cookies in an airtight container once it’s cooled and freeze. Bring to room temperature before assembling them. I wouldn’t freeze them after sandwiching them with the jam and icing sugar though.
I use strawberry jam for these jam cookies but you can swap it with any type of jam you have on hand! You can use blueberry jam, raspberry jam, etc.
More Delicious Cookie Recipes
- Maamoul Cookies with Pistachio
- Maamoul Date Cookies
- Santa’s M&M Cookies
- Almond Butter Chocolate Chip Cookies
- Santa’s M&M Cookies
I hope you enjoy all the recipes I share with you, including this delicious Strawberry Jam Linzer Cookies recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Strawberry Jam Linzer Cookies
Ingredients
- 2¼ cup all-purpose flour
- ½ cup roasted finely ground walnuts
- ½ tsp salt
- ½ tsp ground cinnamon optional
- 227 g unsalted butter room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- strawberry jelly to fill the cookies
Instructions
- In a medium bowl mix together flour, walnuts, salt, and cinnamon.
- Using an electric stand mixer beat together butter, sugar, and vanilla over medium speed until pale and creamy. About 5-7 minutes. Add the egg and cream until fully combined. Add the flour/nuts/cinnamon/salt mixture and mix on the very low speed until the flour is just worked into the dough. Do not overmix the dough at this stage as it will make the cookies tough.
- Divide the dough into two portions.
- Wrap each portion into food plastic wrap and refrigerate for about 30 minutes or until it firms up. When you are ready to roll out the cookies preheat the oven to 350F.
- Line baking sheets with parchment paper.
- On a lightly floured work surface roll out a portion of dough until it is about 1/8” thick.
- Using a cookie cutter cut as many cookies as possible, setting the scraps aside. Place the cookies onto the prepared baking tray and refrigerate for 15-20 minutes. After the cut outs have chilled in the fridge – take small heart shaped cutter and remove the middle from half of the cookies.
- Bake for 15-20 minutes until lightly golden.
- Allow baked cookies to cool on the baking tray for a couple minutes before transferring to a wire rack to cool completely.
- Repeat this process with the second portion of dough.
- For the left-over scraps of dough – gently reform them into a ball and then refrigerate for about 10-15minutes to let it firm up. Once it has firmed up proceed with rolling out the dough and cutting out cookies in the same manner as described above.
- To assemble sandwiched cookies, place a little bit of jelly onto each base cookie and spread slightly towards the edge.
- Dust all the top cookies with powdered sugar and sandwich two cookies together.
Notes
-
Makes about 20-24 sandwiched cookies when using 3” circle cookie cutter.
- For crisp cookies, serve the jam cookies the same day.
- For soft cookies, serve the cookies within 2-3 days.
- If you don’t have walnuts, you can substitute with almonds. Ground them up finely. The nuts give the cookies it’s nutty flavor and it’s texture so don’t skip it.
- Feel free to use different cookie cutters for the cookies and the cut outs. Just keep in mind that you might yield a different amount of cookies when using different shapes and sizes.
- You want to work quickly when you roll out the dough as the more you touch the dough, the warmer it’ll get and it’ll be hard to work with soft dough.
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