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Honey Linzer Cookies dusted with sugar, filled with jam
Classic linzer cookie filled with jam

Honey Linzer Cookies with Apricot Jam

Author: Flavelo
Recipes Cakes and Desserts
The specialty of honey dough is that honey is hygroscopic (attracts moisture), so the cookies don't dry out; in fact, they absorb moisture from the air, becoming softer and crumblier over time. This linzer combines the spiciness of gingerbread with the tartness of jam filling.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 20 servings
🔥 Calories 130 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Scale
  • Large bowl
  • Rolling board and pin
  • Cutters
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Mix flour, baking powder, powdered sugar, cinnamon, and lemon zest in a bowl.

Tip: Lemon zest oils balance the sweetness and add freshness.
2 ✓

Add cubed cold butter and rub into flour. Then drizzle in honey and add egg yolks. Knead quickly.

Tip: Honey acidity reacts with baking powder (CO2 production), so don't leave it at room temperature too long after kneading.
3 ✓

Wrap in plastic and chill for at least 1 hour. This hydrates the flour and firms the butter.

Tip: Without resting, the dough would tear during rolling and deform in the oven.
4 ✓

Preheat oven to 350°F (180°C). Roll dough on floured board to 1/8 inch thick and cut shapes (bases and tops with holes).

Tip: Work in batches, keeping remaining dough in the fridge.
5 ✓

Bake on parchment-lined sheet for 8-10 minutes until bottoms just color. Do not wait for tops to brown!

Tip: Due to honey (caramelization), this dough darkens and burns faster than traditional linzer.
6 ✓

Once cooled, sandwich with jam and dust tops with powdered sugar.

Tip: Moisture from the jam will soften the cookie (migration).

Recipe FAQ

Dough remained hard after baking.
This is normal! Honey doughs are hard after baking but soften in 1-2 days from the jam and storage.
Dough is too sticky to roll.
Chill longer! Honey makes it stickier than plain butter dough; cold helps.

Ingredients

  • 2 1/3 cups All-Purpose Flour
  • 1/4 cup Honey
  • 1 3/4 sticks Cold Butter (7 oz)
  • 3/4 cup Powdered Sugar
  • 2 large Egg Yolks
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 whole Lemon (zest only)
  • 3/4 cup Thick Apricot Jam
  • 2 tbsp Powdered Sugar (for dusting)