Vanilla Sugar Linzer Cookies
The Linzer Cookie, typically a jammy filled almond sandwich cookie, originated in Austria. They are an extra special and substantial cookie.
Our spin on the traditional cookie is a crisp vanilla sugar base. The Vanilla Sugar Linzer Cookies are flavored with vanilla bean paste and a touch of extract. They are rich and buttery, dusted in confectioners' sugar, filled with chocolate spread and topped with sprinkles.
The key to making a good cookie sandwich like this is high quality, fresh butter at room temperature and following the steps below carefully. Since the cookies don't have a lot of ingredients, the vanilla paste, extract and cinnamon bring a welcoming flavor. Some special equipment is needed such as a rolling pin and a Linzer cut out cookie set (heart or circle preferred).
The Vanilla Sugar Linzer Cookies begin by creaming together room temperature butter, sugar, vanilla bean paste and extract. Add the room temperature egg, egg yolk and combine until smooth. With the mixer on low, add the flour, spice, baking powder and salt. Mix until a crumbly dough forms, scraping down the edges as necessary. Do not overmix.
It’s important to roll and shape the Vanilla Sugar Linzer Cookies with care. It takes a bit of time, but it’s worth it in the end when you bite into the delicious sandwich. Divide the dough into two balls. On a floured surface, roll each dough ball to a 1/8 “rectangle in thickness. Place the rectangles on prepared cookie sheets and wrap in plastic. Chill for 30 minutes. Use cookie cutters to cut out desired shapes, making a total of 24 cookies. You can re-roll the dough scraps once or twice.
To make the sandwich cookies, you'll want 12 whole shapes (the bottom cookie) and 12 wholes but with center shapes cut out in the middle (the top cookie), as shown in the pictures. You can also bake the 12 miniature middle pieces, too! Shape as you go, helping the cutters. Move cookies with a wide spatula to the prepared cookie sheet. Chill all of the cookies for an additional 30 minutes to prevent them from spreading when baking. During this time, preheat the oven.
For the top cut-out cookies, bake the cold shapes for 7-8 minutes, until the edges are golden. For the bottom full cookies, bake the cold shapes for 8-9 minutes, until the edges are golden. For the miniature centers, bake the cold shapes for 6-7 minutes. Do not overbake. Remove from the baking sheet immediately and let the cookies cool completely on a wire rack before decorating.
To decorate the Vanilla Sugar Linzer Cookies, prepare two baking sheets with parchment paper and place over a wire rack. Separate the cookies, placing the 12 top cookies on one prepared sheet and place the 12 bottom cookies on the other. Lightly dust the top cookies with confectionary's sugar. Neatly spread the bottom cookies with a ½ teaspoon of preserves or chocolate spread then add sprinkles over the filling. Match the bottom and top cookies together by approximate size, 12 in total. Carefully sandwich the top and bottom cookies together. Dust tops with additional confectionary's sugar if needed.
The Vanilla Sugar Linzer Cookies are perfect as individual sugar cookies, too! You can also use them as a base for cookies piled high with frosting or decorated cookies with royal icing.
You can make the stiff cookies a day ahead of time before filling and adding the confectionary's sugar. They soften slightly when stored in an airtight container.
Placed the finished Vanilla Sugar Linzer Cookies in an airtight container with parchment paper in between the cookies for up to 3 days at room temperature.
Vanilla Sugar Linzer Cookies
ingredients:
- 1 stick of unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 egg, plus 1 yolk, room temperature
- 1 tablespoon of vanilla bean paste
- 1 teaspoon of vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon of baking spice or cinnamon
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- ¼ cup chocolate spread and sprinkles
- 1 tablespoon of confectioners' sugar
instructions:
How to cook Vanilla Sugar Linzer Cookies
- Prepare two baking sheets with parchment paper and set aside.
- Cookie Dough: In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, vanilla bean paste and extract for 3 minutes. Add the egg, then the egg yolk and combine until smooth. With the mixer on low, add the flour, spice, baking powder and salt. Mix in the dry ingredients just until a crumbly dough forms, scraping down the edges as necessary. Do not overmix.
- Preparing and Assembly: Divide the dough into two balls. On a floured surface, roll each dough ball to a 1/8 “rectangle in thickness. Place the rectangles on prepared cookie sheets and wrap in plastic. Chill for 30 minutes.
- Use cookie cutters to cut out desired shapes, a total of 24 cookies. You can re-roll the dough scraps. To make the sandwich cookies, you'll want 12 whole shapes (the bottom cookie) and 12 wholes but with center shapes cut out in the middle (the top cookie), as shown in the pictures. You can also bake the 12 miniature middle pieces, too. Shape as you go, helping the cutters. Move cookies with a wide spatula to the prepared cookie sheet. Chill all of the cookies for an additional 30 minutes to prevent them from spreading when baking.
- Preheat the oven to 350F. For the cut-out cookies, bake the cold shapes for 7-8 minutes, until the edges are golden. For the full cookies, bake the cold shapes for 8-9 minutes, until the edges are golden. For the miniature centers, bake the cold shapes for 6-7 minutes. Do not overbake. Remove from the baking sheet immediately and let the cookies cool completely on a wire rack before decorating.
- For the decoration: prepare two baking sheets with parchment paper and place over a wire rack. Place the 12 top cookies on one prepared sheet and place the 12 bottom cookies on the other.
- Lightly dust the top cookies with confectionary's sugar. Neatly spread the bottom cookies with a ½ teaspoon of preserves or chocolate spread then add sprinkles over the filling. Match the bottom and top cookies together by approximate size, 12 in total. Sandwich the top and bottom cookies together.
- Store in an airtight container with parchment paper in between the cookies for up to 3 days at room temperature.
NOTES:
Pro Cookie Tips • Use room temperature butter and eggs. For the egg yolk, separate it from the white when it’s cold and then let the yolk come to room temperature, too. • Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. • Chill the dough for at least 30 minutes creating the dough. Chill again for 30 minutes after the cookies are formed, right before baking. • Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. • Rotate baking sheets halfway through the baking time. • Rest the cookies on the baking sheet before moving to a cooling rack. • Cool cookies completely before storing.
