Valentine’s Day is the perfect excuse to make these simple yet delicious Linzer cookies. They’re soft and sweet with their heart cut-out and strawberry jam. They’re the perfect Valentine’s Day treat!
Hooray for the weekend! Not only is it Saturday but it’s also time for a cozy living post, hosted by my sweet friend Jennifer from Town & Country Living. Each month we share ideas and recipes that create a cozy home environment. Valentine’s Day is this month and I’ve been thinking about what makes it special in our home.
We keep it really simple and low key but I do like to make a special dinner and dessert for us to enjoy as a family. I normally bake something with chocolate but this year I decided to make little something that we can enjoy early. What makes for a cozier home than fresh baked cookies, after all. Linzer cookies are one of my favorite cookies. They’re sweet without being too sweet and they’re just soft enough without being too chewy and last but not least they have a delicious jam in the middle. They’re quite perfect if you ask me!
This recipe is fairly simple and unlike most doesn’t require almond flour. With nut allergies in our house I try to stick with recipes that avoids it. This recipe is the perfect choice if you’re in the same boat.
Strawberry jam is our favorite to use but you can use the whichever jam you prefer.
I used a 2″ cookie cutter with a 1 1/2″ heart cookie cutter. Depending on the holiday you can switch out your center cutter to fit the season.
Linzer Strawberry Heart Cookies
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 2 Tbsp. confectioners' sugar
- 1/8 tsp. salt
- 1/8 tsp. ground cinnamon
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 lg. egg
- 1/2-1 cup seedless strawberry jam
Whisk the flour, baking powder, confectioners' sugar, cinnamon, and salt in medium a bowl; set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy. Mix in the vanilla extract and the egg. Reduce speed to low and add flour mixture, mixing until just combined. Cut the dough in half and shape it into 2 disks. Wrap the disks in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 375° F. Line two baking sheets with parchment paper.
Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick. Cut out dough with a 2-inch fluted cookie cutter. Cut out centers of half the cookies with a ½-inch heart cutter. Re-roll the scraps and cut out additional cookies. Space the cookies 2 inches apart on baking sheets. Chill dough on baking sheets for 5 minutes.
Bake cookies and hearts until pale golden, 8 to 10 minutes, rotating the pans 180° halfway through the baking time. Transfer the pans to wire racks to cool and allow the cookies to cool completely on the pans before transferring to a work surface for the next steps.
While the cookies are baking, heat the jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Dust the cutout cookies with confectioners' sugar - these will be the tops of your cookie sandwiches. Spread jam onto uncut cookies; top with the cut out cookies.
For more cozy home ideas this month check out the inspiring posts below. Have a wonderful February friends!