Baking a storm? We have some more cookie recipes you’ll like: Bem Casados (Brazilian Wedding Cookies), Amaretti Cookies, Swiss Chocolate Spice Cookies, Crispy Chocolate Chip Cookies and Dulce de Leche Sandwich Cookies.
A fun twist on a classic Christmas cookie!
It’s official! I have a dulce de leche problem. I mean, can you blame me? It is so delicious! So I can’t help but keep creating recipes with it. And while I already have two dulce de leche cookie recipes here on the blog, I felt like Linzer Cookies + DDL needed to happen ASAP! And I am so glad it did. Buttery cookies and creamy, caramel-y dulce de leche? A match made in heaven, for sure! I must warn you though: these cookies are dangerous! You won’t be able to stop eating them. Thankfully, it is Christmas season, so you can bake them, eat some and give the rest to friends and family! And, if you do end up losing control and eating the whole batch, it’s okay. Calories don’t count this time of year!
What are Linzer Cookies?
Linzer cookies are the cookie version of the Linzer torte, a traditional Austrian pastry that is named after the city of Linz. The Linzertorte is a form of buttery tart topped with fruit preserves (traditionally black currant) and topped with a lattice crust. It is believed to be the oldest cake in the world and is part of Christmas traditions in countries like Austria, Hungary, Switzerland and Germany. In the United States, it is more popular in the cookie form, usually filled with raspberry jam. In the cookie version, the dough is cut into rounds and two of them form a sandwich around the filling, with the top layer presenting a small cutout in the center that exposes the preserves. And while the traditional cutout shape is a circle, all sorts of shapes can be done, including hearts and stars!
Dulce de Leche Linzer Cookies Ingredients
To make this Linzer cookie recipe, make sure you have these on hand:
Dulce de Leche All-Purpose Flour Almond Flour – Allergic to nuts? Use more flour instead. Butter Sugar Egg Yolk Vanilla Extract Cinnamon Salt Confectioners’ Sugar
How to make Linzer Cookies
While this recipe is not hard, you will need to account for chilling time (twice!) and will probably encounter a few obstacles when rolling and cutting the dough. Thankfully, I’ve made lots of Linzer mistakes so I can tell you what not to do! Keep reading along and we’ll get to them! Recommended equipment and tools – Stand mixer with the paddle attachment, parchment paper, rolling pin, Linzer cookie cutters, baking sheet and sugar dusting wand. If you do not own the Linzer cutters, you can use a 2-inch and 1-inch round or crinkle cutters. To make Dulce de Leche Linzer Cookies:
Tips and tricks:
If the dough is too stiff after chilling, let it rest a little on the counter until it is pliable. Don’t skip the parchment paper for rolling. Sandwiched by the paper, the dough has no chance of sticking onto your pin or the counter. Dip your cutters into flour to make cutting easier. (You can brush the extra flour off before baking.) After you cut the cookies, release them gently from the paper with an offset spatula. This dough is quite buttery, so if it becomes too soft, it can easily fall apart. If you find that that’s happening, just chill the dough some more so you can get a clean cut and release the cookies without breaking them. Spread the filling on the flat part of the bottom cookie, the side that was in contact with the baking sheet, as it makes a tighter fit with the top cookie. I like to dust the top cookies with powdered sugar before placing them on the bottom cookies. That way the filling doesn’t get dusted and you can easily see that they are dulce de leche cookies!
Can these cookies be made ahead?
Yes, but I wouldn’t fill them until ready to serve. The baked cookies are crisp, but they start to soften once filled. So I would bake the cookies (up to 2-3 days ahead) and fill them the day I plan on eating them. If you don’t mind slightly softened cookies, you can fill them the day before. The cookie dough can also stay in the fridge for up to 5 days, tightly wrapped, before baking. Any longer than that, I would freeze it!
Can I freeze Linzer Cookies?
You have three options:
Variations
Dulce de Leche is by far my favorite Linzer cookie filling. However, if you are looking for some other options, here are a few suggestions:
The traditional: black currant preserves The popular: raspberry jam Chocolate Nutella Marshmallow Guava paste Lemon or passion fruit curd Peanut butter
You can also play around with the cookie dough, using hazelnut or walnut flour instead of almond and/or adding some cocoa powder or spices. If you really love linzer cookies, you’ll want to check out my friend Amanda’s Chocolate Linzers with Berry Wine Jam and her Plum Linzer Cookies!
How to store leftovers
Store leftovers in an airtight container at room temperature for up to 5 days.
Love dulce de leche? You’ll want to try these:
Dulce de Leche Frappuccino Dulce de Leche Pecan PieDulce de Leche Molten CakesDulce de Leche Crepes
Handling the dough - If the dough is too stiff and hard to roll, let it rest for a few minutes until it is pliable.Cutting the cookies - To make it easier to cut the cookies, I recommend dipping the cutters into flour. You can brush off the excess later, before baking.After you cut the cookies, carefully release them from the parchment paper with an offset spatula, to prevent them from breaking.Storing leftovers - Store at room temperature, in an airtight container, for up to 5 days.Freezing - You can freeze the cookie dough for up to 3 months. Thaw in the fridge before rolling and proceeding with the rest of the recipe. You can also freeze the cookies (filled or unfilled) for up to 1 month.If making ahead, I recommend baking the cookies but not filling them until ready to serve.
Rolling pin Sugar dust wand Linzer Cookie Cutters
