These unique linzer cookies are extra special with aromatic cardamom in the dough and a filling of lingonberry jam. My variation on the classic Austrian Christmas cookie has a decidedly Scandinavian flair!
Linzer cookies are a staple of the holidays for so many of us. Named after the Linzer Torte, a famous Austrian dessert from the city of Linz, traditional linzers are elegant sandwich-style cookies made with a buttery dough and a raspberry jam filling. The top cookie features a decorative cutout that showcases the jam, and it’s all finished off with a dusting of powdered sugar. I’ve taken that concept and tweaked it by adding cardamom to the dough and subbing tart lingonberry jam for the filling. My cardamom linzer cookies are as delicious as the original ~ but sport a fresh new personality!
ingredient notes
LINGONBERRY JAM
- You may know lingonberries from your shopping trips to Ikea. They’re tiny, bright red berries with a tart, slightly sweet flavor, kind of like cranberries but smaller. They’re super popular in Scandinavian cooking, often made into jams or sauces to go with meatballs, pancakes, or other hearty dishes. Think of them as a Nordic twist on sweet-tart flavor!
- If you love lemon curd and cranberry butter you’ll love lingonberry jam. I use this same filling for my Lingonberry Jam Tart with Cardamom.
CARDAMOM
- Cardamom and cinnamon are both warm, aromatic spices, but they bring totally different vibes. Cinnamon is sweet and cozy, with a familiar flavor that screams comfort (think apple pie or snickerdoodles). Cardamom, on the other hand, is more exotic and complex, with a citrusy, herbal kick that feels a little more adventurous.
- Cardamom stars in so many of my favorite recipes like Cardamom Coffee Cake and Swedish Cardamom Buns (kardemummabullar).
cardamom linzer cookies start with a linzer cookie cutter
A Linzer cookie cutter is a special tool designed to make these iconic sandwich-style cookies with the cutout top layer. It usually comes with a larger round cutter for the base and a smaller, interchangeable shape cutter (like a heart, star, or circle) to create the “window” on the top cookie. The cutout reveals the jam filling, giving Linzer cookies their signature look. It’s an easy way to get perfect, festive cookies!
There are different types of linzer cookie cutters, but basically they allow you to cut plain bottom cookies and top cookies with a small window to showcase the jam. The cutter does all the work to make a cookie that looks impressive with little effort.
making cardamom linzer cookies, step by step
- Make your dough, it’s a simple butter cookie dough, and chill.
- Roll out the dough and cut half the dough with the bottom cutter (white is a plain solid cookie)
- Cut the other half of dough with the top cutter, the one with the cutout in it.
- Bake.
- Let cool, then dust the cookies with powdered sugar.
- Flip the bottoms over and fill with lingonberry jam.
- Pop the tops on and press down lightly.
tips for making linzer cookies
Chilling the dough is an important step because you don’t want these buttery cookies to spread when they bake.
Work with one disk of dough at a time, and if your cut cookies have warmed up as you work, you can pop them back in the fridge for 15-20 minutes to chill before baking.
Bake your cookie bottoms and tops separately ~ the cut-out tops will bake faster.
Be sure to dust your cookies with powdered sugar before you fill with jam!
Add jam to the center of the bottom cookie, but don’t spread to the edges. This way, when you add your top cookie and press down, the jam will not ooze out the sides.
If you are keeping your cookies overnight, don’t cover them or put them in an airtight container. This way they won’t soften too much from the moisture in the jam. Another option is to wait to assemble your cardamom linzer cookies with the jam filling until just before serving. The cookies will stay crisper that way.
the bottom line
There’s something about a sandwich cookie…they just feel so extra (I mean, who can say no to 2 cookies in one??) And linzer cookies are a traditional sandwich cookie that everybody should know how to make. My unique twist on this classic cookie is extra delicious with the lingering flavor of cardamom in the dough and an extra tart filling. Cardamom linzer cookies have become an absolute must in our annual holiday cookie lineup, but they’re so delicious with a cup of tea or coffee I’ve adapted them as an everyday cookie throughout the year.
Once you’ve got the special linzer cookie cutter in your collection you’ll find lots of different varieties come to mind. I’m planning a lemon poppy seed version filled with lemon curd, and a Nutella filled hazelnut linzer, just for starters.
more old world Christmas cookies
- Pfeffernusse (German Spice Cookies)
- Toasted Almond Russian Tea Cakes
- Cardamom Walnut Crescent Cookies
- Gingerbread Spritz Cookies
- Scottish Shortbread
Cardamom Linzer Cookies with Lingonberry Jam
Equipment
- linzer cookie cutter buy them here
Ingredients
- 12 Tbsp salted butter, at room temperature, (1 1/2 sticks)
- 1/2 cup powdered sugar, plus more for dusting the cookies
- 1 tsp ground cardamom
- 2 large egg yolks
- 2 tsp vanilla paste or extract
- 1 1/2 cup all purpose flour
- 1 cup Lingonberry jam, more or less.
Instructions
- In a stand mixer cream the softened butter, sugar, and cardamom until light and fluffy, scraping down the sides of the bowl a couple of times to get everything well incorporated.
- Beat in the egg yolks, one at a time, and scrape again to get a smooth batter. Beat in the vanilla paste or extract.
- With the mixer on low add the flour to the batter slowly until it's completely incorporated. Do the last bit of mixing by hand, making sure to scrape the sides and especially the bottom of the bowl, where butter can accumulate.
- Turn the dough onto a lightly floured surface and bring it together into a ball. Divide the ball in half and pat each half into a flat disk. Wrap in plastic and refrigerate for 45 minutes to an hour.
- Preheat the oven to 350F and line 2 baking sheets with parchment paper. Note: for cookie baking I like to use non-insulated stainless steel pans like these.
- Remove just one disk of dough from the fridge and roll it out to about 1/4 inch thick. Use this first sheet to cut out all the bottoms of the cookies. Transfer to your cookie sheet and bake for 10-12 minutes. They will still be pale, but just beginning to turn golden at the edges. Let cool for a couple of minutes on the pan, then transfer to a rack.
- Repeat with the second sheet of dough, this time to make the tops with the little cutout in the center.
- When all the cookies are cooled, dust with powdered sugar.
- Flip the bottoms over and spread with a layer of jam. Add the top cookie and press down lightly.
- Cookies are best when freshly baked, but can be held at room temperature for a couple of days. They will soften slightly overnight from the moisture of the jam filling. These linzer cookies can be frozen for up to 3 months.
I got everything together for the dough and after mixing I discovered there was no mention of the vanilla paste in the instructions. Did I miss something?
The vanilla goes in after the egg yolks, I added that, thanks for spotting it Bob!