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Strawberry Linzer cookies dusted with powdered sugar
Classic Linzer cookies filled with strawberry jam

Strawberry Linzer Cookies

Author: Flavelo
Recipes Cakes and Desserts
Linzer cookies are a classic shortbread. The secret lies in coating the flour particles with fat: the butter layer prevents the flour from forming strong gluten networks when it touches moisture (egg). This makes the cookie crumbly, melt-in-your-mouth tender, rather than elastic like bread. Named after the city of Linz, they are a staple of European holidays.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 20 servings
🔥 Calories 175 kcal
🌍 Cuisine Austrian, Hungarian

Ingredients

Equipment Needed

  • Cookie cutters (one solid round, one with a hole)
  • Rolling pin
  • Baking sheet with parchment paper
  • Refrigerator (essential!)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Sift the flour, salt, and powdered sugar into a bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles wet sand.

Tip: Work quickly so the butter doesn't melt from your body heat! If the butter melts, the flour absorbs it, resulting in a tough cookie.
2 ✓

Add the egg yolk and lemon zest. Quickly knead just until it forms a ball. Do not overwork!

Tip: Only knead until it comes together. The essential oils from the zest will blend into the fat.
3 ✓

Wrap in plastic wrap and refrigerate for at least 1 hour.

Tip: Resting allows the butter to firm up (making it easier to roll) and the flour to hydrate evenly.
4 ✓

On a floured surface, roll the dough out to about 1/8 inch thick. Cut out pairs of shapes: one solid (bottom) and one with a hole (top).

Tip: If the dough gets warm and sticky, pop it back in the fridge for a few minutes.
5 ✓

Bake in a preheated 350°F (180°C) oven for 8-10 minutes. They are done when the edges just barely start to color but the tops remain pale.

Tip: They may seem soft when taken out, but they will firm up as they cool.
6 ✓

Once cooled, spread jam on the solid rounds. Dust the tops (with holes) with powdered sugar, then sandwich them together.

Tip: It's best to make these a day ahead so the moisture from the jam softens the cookie slightly.

Recipe FAQ

Why did the dough shrink while baking?
You likely overworked (kneaded) the dough, developing gluten elasticity. Shortbread should only be brought together quickly, never kneaded like bread!
Why are they hard?
Either too much flour was absorbed during rolling, or they were overbaked. Linzers should remain pale!

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 7 oz Cold Unsalted Butter (cubed)
  • 1 cup Powdered Sugar (sifted)
  • 1 large Egg Yolk
  • 1 pinch Salt
  • 1 tsp Lemon Zest (grated)
  • 3/4 cup Strawberry Jam (thick)