Strawberry Linzer Cookies

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: In a large bowl, beat the softened butter and sugar until light and creamy.

Step 3: Add the egg, vanilla extract, and almond extract if using. Mix until fully combined.

Step 4: Gradually add the dry ingredients and mix until a soft dough forms.

Step 5: Divide the dough into two portions, wrap in plastic wrap, and chill for at least 1 hour.

Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out matching cookie shapes, and cut small heart shapes in the center of half the cookies.

Step 8: Arrange the cookies on the prepared baking sheets and bake for 8–10 minutes until lightly golden around the edges. Cool completely.

Step 9: Dust the cutout cookies with powdered sugar. Spread strawberry jam onto the bottom cookies and gently place the powdered sugar cookies on top to create sandwich cookies.

Step 10: Allow the cookies to set for a few minutes before serving.

Storage and Reheating Tips

Store Strawberry Linzer Cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Place parchment paper between layers to prevent sticking. These cookies can also be frozen without the jam filling for up to 2 months.