Why You’ll Love This Recipe
These cookies combine the warm, exotic flavor of cardamom with the tartness of lingonberry jam, offering a unique take on the classic Linzer cookie. They’re perfect for gifting or as a festive addition to your holiday dessert table. The combination of textures—from the buttery, crisp cookies to the jam-filled center—makes each bite an absolute treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lingonberry jam (or raspberry, if preferred)
- Powdered sugar, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium bowl, whisk together the flour, salt, and cardamom. Set aside.
- In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8-inch thick. Use a Linzer cookie cutter or two different-sized round cutters to make the bottom and top cookies. For the top cookies, cut out a small shape in the center of each.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.
- Once cooled, dust the tops of the cookies with powdered sugar. Spread a small amount of lingonberry jam on the bottom cookies, being careful not to spread it to the edges. Place the tops on and gently press down.
- Serve and enjoy!
Servings and Timing
This recipe yields about 24 cookies, depending on the size of the cutters. Prep time is around 15 minutes, with baking time taking 8-10 minutes per batch. The dough needs to chill for at least 1 hour.
Variations
- Jam: If you can’t find lingonberry jam, raspberry, strawberry, or apricot jam work just as well.
- Spices: If you’re not a fan of cardamom, you can use cinnamon or nutmeg for a different flavor profile.
- Shape Options: Use different cookie cutters for fun shapes like stars or hearts, perfect for any holiday or occasion.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge.
- Reheating: These cookies are best served at room temperature and don’t require reheating.
FAQs
1. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
2. Can I freeze the dough for later use?
Yes, the dough can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw it in the fridge before rolling and cutting.
3. Can I use other jams besides lingonberry?
Absolutely! You can use any jam you like, such as raspberry, strawberry, or even orange marmalade.
4. Do I need a special cookie cutter?
A Linzer cookie cutter is traditional, but you can use a regular round cutter for the base and any small shape for the top cut-out.
5. How do I prevent the jam from spilling out?
Avoid spreading the jam too close to the edges of the cookie. When you press the top cookie onto the jam, it should stay inside the center.
6. Can I make the cookies without cardamom?
Yes, if you don’t have cardamom, you can use cinnamon or leave out the spice entirely.
7. What if the dough is too sticky?
If your dough is too sticky to roll, chill it for an additional 20-30 minutes to firm it up before rolling.
8. Can I make these cookies ahead of time?
Yes, these cookies can be made up to 2 days in advance. Store them in an airtight container to keep them fresh.
9. How do I get the perfect cut-out shapes?
Chill the dough well before cutting, and use sharp cookie cutters to ensure clean edges.
10. Can I add nuts to the dough?
Yes, finely chopped nuts like almonds or hazelnuts can be added to the dough for extra texture and flavor.
Conclusion
These Cardamom Linzer Cookies with Lingonberry Jam are an exquisite twist on a holiday favorite. The aromatic cardamom and tangy jam filling offer a deliciously complex flavor profile that’s perfect for festive occasions or any time you want to treat yourself. Enjoy making and sharing these delightful cookies!
Print
Cookies with Lingonberry Jam
- Total Time: 1 hour 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
These Cardamom Linzer Cookies with Lingonberry Jam are a festive twist on the classic Austrian cookie. With the aromatic flavor of cardamom and a tangy lingonberry jam filling, these cookies are perfect for holiday gifting or special occasions. Simple to make yet elegant, they’re a treat that will impress anyone.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lingonberry jam (or raspberry, if preferred)
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the flour, salt, and cardamom. Set aside.
- In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/8-inch thick. Use a Linzer cookie cutter or two different-sized round cutters to make the bottom and top cookies. For the top cookies, cut out a small shape in the center of each.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.
- Once cooled, dust the tops of the cookies with powdered sugar. Spread a small amount of lingonberry jam on the bottom cookies, being careful not to spread it to the edges. Place the tops on and gently press down.
- Serve and enjoy!
Notes
- If lingonberry jam is unavailable, you can substitute with raspberry, strawberry, or apricot jam.
- To add a festive touch, try using different shaped cookie cutters for various occasions.
- You can also add finely chopped nuts like almonds or hazelnuts to the dough for extra texture.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
