Shortbread Linzer Cookies
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These Shortbread Linzer Cookies are a nut free twist on classic linzer cookies! They’re buttery, easy to make and perfect for any occasion!
These adorable Shortbread Linzer Cookies are a nut free version of the classic Austrian linzer cookie. These buttery cookies are flavored with vanilla extract, filled with plenty of raspberry jam and dusted with powdered sugar. They’re easy to make and super customizable for any holiday or season depending on what cookie cutter shape you use. The heart shaped cut outs I used make them perfect for Valentine’s Day but the possibilities are endless!
Looking for more shortbread recipes? Try my Shortbread Thumbprint Cookies, Matcha Shortbread Cookies or Shortbread Brownies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Raspberry Jam – my favorite jam to fill these cookies with is raspberry but you can use whatever jam you like best or you can even fill them with lemon curd!
How To Make Shortbread Linzer Cookies
1. Make the Shortbread Dough: In a small bowl whisk all-purpose flour and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
3. Add the dry ingredients all at once then mix on low speed until just combined.
4. Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 1 hour or up to 3 days.
5. On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet. Use a smaller cookie cutter to cut out holes in the center of half of the cookies. Freeze for at least 5 minutes.
6. Bake cookies at 325°F for 12 minutes or until the edges begin to lightly brown then allow to cool completely (my cookies were 2 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times.
7. Assembly: Once cookies have cooled completely, spread about one teaspoon of jam onto the bottom cookies. Dust the top cookies with confectioners’ sugar then place on top of the bottom cookies. Store Shortbread Linzer Cookies in an airtight container for up to 5 days in the fridge.
Pro Tips For Shortbread Linzer Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Keep the shortbread cookie dough cold! If you put warm cookies in the oven they will spread so I recommend freezing the cookies for a few minutes before baking them.
Frequently Asked Questions
What Are Linzer Cookies?
Linzer cookies are sandwich cookies from Austria that are made with nut flour and filled with jam. They’re often eaten around Christmas time.
Can You Make Shortbread Cookie Dough In Advance?
Yes! Once you make this shortbread cookie dough you can either refrigerate it for up to 3 days wrapped tightly in plastic wrap or freeze it for up to 3 months wrapped tightly in plastic wrap and placed in a zip-top bag.
Why do you have to chill shortbread cookie dough?
You need to chill shortbread cookie dough in order to make the dough easy to work with and to prevent your cookies from spreading too much. If you’re dough is warm then it will become sticky and difficult to handle. I recommend chilling your dough for at least 1 hour before rolling it out and chilling your cookies in the fridge or freezer right before baking them.
Why Is Shortbread called Shortbread?
Shortbread gets its name from its crumbly texture which is a result of the dough’s high fat content. The traditional ratio for shortbread is 1:2:3 (one part sugar to two parts butter to three parts flour).
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for sugar cookie recipes try my Chocolate Chip Sugar Cookies or Sugar Cookies with Hershey Kisses.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- French rolling pin gives you more control than rolling pins with handles.
- Dough measuring strips for these shortbread cookies. I used the blue strips which are 1/4 inch thick.
- Circle cookie cutter this is my all time favorite circle cookie cutter set! I used the 2-inch cutter for these shortbread cookies.
- Heart cookie cutter – I also LOVE this heart cookie cutter set and used the smallest heart cutter for half of the cookies.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Shortbread Linzer Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Rolling Pin
- 2-inch cookie cutter
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- ½ tsp vanilla extract
- 160 g (1/2 cup) raspberry jam
- confectioners' sugar, for dusting (optional)
Instructions
Shortbread Dough
- In a small bowl whisk all-purpose flour and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 325°F and line baking sheets with parchment paper or silicone baking mats.
- On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet. Use a smaller cookie cutter to cut out holes in the center of half of the cookies. Freeze for at least 5 minutes.
- Bake cookies for 12 minutes or until the edges begin to lightly brown then allow to cool completely (my cookies were 2 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times.
Assembly
- Once cookies have cooled completely, spread about one teaspoon of jam onto the bottom cookies. Dust the top cookies with confectioners' sugar then place on top of the bottom cookies.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Shortbread Linzer Cookies in an airtight container for up to 5 days in the fridge.
- Shortbread cookie dough can be wrapped tightly in plastic wrap and placed in a zip-top bag can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and baking.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Perfect Valentines treat!!!
Thank you! <3