Healthier linzer cookies filled with perfectly tart raspberry jam and covered in a dusting of powdered sugar for a beautiful and delicious treat!
The cookie with multiple names!! Whether you call them Jam Jams or Linzers or any other name they go by, the one thing that they all have in common is how delicious they are. These are hands down the prettiest cookies I have ever made! They just look so fancy and so worthy of a tea party, or in this case a festive holiday party. I can guarantee you will be the star baker if you bring these to your annual cookie exchange or holiday party.
These past few weeks I’ve definitely been in a baking mood. I guess it’s just that time of the year. I don’t know if it’s just me, but there’s something satisfying and therapeutic about rolling out your own dough, then cutting it out into fun shapes. It reminds me of my childhood watching Mama Healthnut and my Vovó (that’s Portuguese for grandma) baking away during the holidays.
Easy to make
These simple sugar cookies are so easy to make! You can cut them out in any shape you like, and fill them with your favourite fruit spread. I used a classic raspberry jam because it’s the perfect combination of sweet and tart. I also decided to use creamed honey with the butter instead of refined sugar, because I find it gives the mixture a fluffier texture. But, you can also swap this for regular liquid honey.
Finish them off with a light dusting of powdered sugar (optional) to give them that extra winter wonderland look. Is it just me or does powdered sugar remind you of falling snow? Guys, I know what some of you are going to say…but Nikole, powdered sugar is refined sugar! Well all I can say is, let’s all be naughty but nice this holiday season! Happy Holidays!!
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer , beat the butter, honey and vanilla on medium speed for about 2 to 3 minutes or until creamy and fluffy. Add the egg and continue to beat for another minute until well combined. Add the flour mixture, and beat on low speed until well blended and forms into a dough.
Dump the dough onto a well floured work surface and knead into solid round dough. Cut the dough in half and flatten each piece. Wrap each disc in beeswax food wraps (or plastic wrap), and place in the refrigerator to chill for at least 1 hour.
Preheat the oven to 350℉. Line two baking sheets with parchment paper.
Once chilled, remove 1 disk from the fridge and unwrap the dough. Place it on a well floured working surface and sprinkle some flour on top. Using a rolling pin, roll the dough out until ¼ thick. You may need to sprinkle more flour on the dough as you are rolling so that it doesn’t stick.
Using a 2 ½ inch cookie cutter (any shape you like), cut out the cookies. Use a smaller cookie cutter about 1 inch, to cut out the centers of half the cookies. Transfer the cut out cookies onto the prepared baking sheet, about 1 inch apart. Set the scraps of dough to the side, while you repeat with the process with the second chilled disc of dough. Gather all your scraps together and form into a new ball. Roll the dough out and cut out more shapes.
Bake the cookies for about 9 to 10 minutes, until slightly golden on the bottom and edges. Remove the baking sheet form the oven and set on a wire rack to cool for about 5 to 10 minutes. Using a wire spatula, transfer the cookies onto the wire rack and allow to cool completely. Store any leftovers in an airtight container in the fridge for up to 1 week.
Assemble the Cookies
Once the cookies are completely cooled, spread a large teaspoon of jam to the bottom of the full cookie, keeping most of the jam in the center. Place the cut-out cookie on top and gently press together. Repeat until all cookies are assembled.
NOTE: *If you want to make these gluten-free and vegan, swap the flour for your favourite gluten-free flour and the butter for vegan butter. **If using powdered sugar, lightly dust the cut-out cookies with powdered sugar before assembling. This way you will still see the jam peeking through the top.