Name: Lingonberry Linzer Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: PT-490150H3M51S
Cuisine: European
Ingredients: 2 1/4 cups all purpose unbleached organic flour (480 grams); 2 1/2 sticks unsalted butter (280 grams); 2/3 cup sugar (140 grams); 2 lemons; zested; 2 teaspoons vanilla extract; 4 egg yolks; 1 cup lingonberry jam; Powdered sugar for dusting

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Introduction

Lingonberry Linzer Cookies are a delightful twist on the classic Linzer treat, featuring a bright tartness from lingonberry jam and a tender, buttery dough. These charming sandwich cookies are perfect for holiday gatherings or any special occasion when you want to impress with elegant homemade treats.

The image shows several round sandwich cookies arranged on a metal cooling rack over a white marbled surface. Each cookie has two layers: the bottom and top layers are light golden-brown with a slightly crumbly texture. The top layer has a small heart-shaped cutout in the center, showcasing the bright red jam filling inside. A generous dusting of white powdered sugar covers the top of each cookie, contrasting with the red jam that slightly oozes from between the layers. The overall look is neat and inviting, with a warm home-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose unbleached organic flour (480 grams)
2 1/2 sticks unsalted butter (280 grams)
2/3 cup sugar (140 grams)
Zest of 2 lemons
2 teaspoons vanilla extract
4 egg yolks
1 cup lingonberry jam

Instructions

Step 1: In a stand mixer, combine the flour and butter and mix until the mixture becomes crumbly. Gradually add sugar, lemon zest, vanilla extract, and egg yolks, mixing until a dough forms.
Step 2: Divide the dough in half and shape each into a ball. Wrap each ball in plastic wrap and refrigerate overnight to firm up.
Step 3: Preheat your oven to 350 degrees F (175 degrees C).
Step 4: Lightly flour a surface and roll out one ball of dough. Use a small round cookie cutter to cut out whole cookies. Repeat with the second ball, cutting out matching cookies but using a smaller cutter to create a cutout center for the tops.
Step 5: Place parchment paper on a baking sheet and arrange the cut cookies on it, spacing them evenly.
Step 6: Bake for about 9 minutes until the edges are very lightly golden. If cookies brown too quickly, lower the oven temperature or reduce baking time accordingly.
Step 7: Remove cookies from the oven and transfer to a cooling rack. Once fully cooled, spread a small amount of lingonberry jam on the solid cookies, then gently press a cutout-top cookie onto each to create sandwiches.
Step 8: Dust the tops with powdered sugar before serving. Store finished cookies in an airtight container.

Tips & Variations

Chilling the dough overnight helps prevent spreading and improves texture.
You can substitute raspberry or strawberry jam if lingonberry jam isn’t available.
For extra flavor, add a pinch of cinnamon or ground almonds to the dough.
Use a Linzer cookie cutter set for perfectly matching tops and bottoms.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. They can also be refrigerated if your kitchen is warm. To refresh, let them come to room temperature before serving. These cookies freeze well for up to two months; thaw completely before assembling with jam.

How to Serve

A close-up view of small round sandwich cookies resting on a wire rack with a white marbled background below. Each cookie has two layers: the bottom layer is light golden brown with a slightly rough texture, and the top layer is a similar color but has a heart-shaped cutout in the center. Bright red jam fills the heart cutout and is visible slightly overflowing between the cookie layers. The top cookie layer is dusted with a fine white powdered sugar, creating a soft snowy effect. The cookies are evenly spaced, showing the shiny jam and fluffy sugar contrast clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam instead of lingonberry?

Yes, you can substitute lingonberry jam with raspberry, strawberry, or any other tart fruit jam you prefer. Just choose a jam with a bold flavor that complements the buttery dough.

Why do I need to refrigerate the dough overnight?

Refrigerating the dough firms it up, which makes rolling and cutting easier and helps prevent spreading while baking. This results in cleaner shapes and a better texture.