Description
These soft and buttery Linzer sugar cookies are filled with fruity jam and dusted with powdered sugar for a festive, crowd-pleasing treat. Easy to make, nut-free, and customizable, they’re perfect for holidays or cozy baking days.
Ingredients
- 1 cup cane sugar
- 1 egg
- ½ cup melted butter (regular or vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- 1 tablespoon milk (regular or plant-based)
- 2 cups all-purpose flour (regular or gluten-free), plus more for rolling
- Jam of choice (e.g., seedless raspberry)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the egg, cane sugar, melted butter, vanilla, baking powder, and salt until smooth.
- Add flour and milk, mixing until a thick, soft dough forms.
- Shape dough into a ball, wrap in plastic, and chill for 30 minutes.
- Roll chilled dough on a floured surface to ¼-inch thickness and cut out cookie shapes.
- Place half of the cookies on the baking sheet. Add about ½ teaspoon of jam to the center of each.
- Cut windows in the remaining cookies and gently place them over the jam-filled ones.
- Bake for 10–12 minutes until edges are set or lightly golden.
- Cool completely on a wire rack, then dust with powdered sugar before serving.
Notes
- Switch up jams for seasonal flavors like apricot or mixed berry.
- Add lemon zest or almond extract for extra flavor.
- Use a flax egg and vegan substitutes for a vegan version.
- If dough is sticky, chill longer or add more flour when rolling.
- Freeze without powdered sugar and dust after thawing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
