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Apple cinnamon linzer cookies served
Special Linzer cookies with apple and cinnamon

Apple Cinnamon Linzer Cookies

Author: Flavelo
Recipes Cakes and Desserts
This recipe is the essence of autumn: the acidity of the apple meets the warmth of cinnamon and the melt-in-your-mouth buttery dough. Linzer dough is best when it's 'short,' meaning it crumbles delicately when bitten rather than stretching. This is achieved through high fat content and minimal handling.
🕒 Prep Time 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 12 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Linzer cookie cutters
  • Baking sheet
  • Parchment paper
  • Plastic wrap

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Sift together the flour, confectioners' sugar, baking powder, cinnamon, and salt in a bowl.

Tip: Using confectioners' sugar creates a finer texture than granulated sugar as it blends more easily.
2 ✓

Add the cold butter and quickly rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

Tip: The goal is for the butter to coat the flour particles, inhibiting gluten formation (ensuring tenderness).
3 ✓

Mix in the vanilla extract, the egg, and the thoroughly squeezed grated apple. Knead together quickly.

Tip: Grate and squeeze the apple immediately before mixing to prevent browning and adding excess moisture.
4 ✓

Wrap in plastic wrap and refrigerate for 30 minutes.

Tip: This allows the dough to rest and the butter to firm up, making it easier to handle.
5 ✓

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Tip: A hot oven immediately sets the shape of the dough.
6 ✓

On a floured surface, roll the dough out to about 1/8 inch (3-4 mm) thick. Cut out solid circles and circles with center holes.

Tip: Work with cold dough! If it warms up and sticks, return it to the fridge.
7 ✓

Bake for 10-12 minutes until the edges are just golden. The centers should remain pale.

Tip: Overbaking dries them out and makes them hard instead of crumbly.
8 ✓

Let cool on the baking sheet, then sandwich the pairs together with jam.

Tip: If you handle them while hot, they will crumble.
9 ✓

Dust with confectioners' sugar before serving.

Tip: They are best after resting overnight, as the dough absorbs moisture from the jam.

Recipe FAQ

Why is the dough tough?
You likely kneaded it too long or incorporated too much flour while rolling.
It doesn't hold its shape during baking.
The butter or dough was too warm. Chill the cut shapes on the baking sheet in the fridge for 10 minutes before baking.

Ingredients

  • 2 cups All-Purpose Flour
  • 10 tbsp Cold Butter (cubed)
  • 3/4 cup Confectioners' Sugar
  • 1 large Egg
  • 1 medium Apple (grated, juice squeezed out)
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1/2 cup Apple Cinnamon Jam (for filling)