Tender, buttery, and jammy, these blackberry ginger linzer cookies are the ultimate Christmas cookie! There is a touch of crumbly texture as you bite and then a melt in your mouth goodness. The toasty cardamom and almond cookies are filled with homemade blackberry ginger jam. They have subtle spice and layers of flavors and textures that are festive and addictive.
These blackberry ginger linzer cookies are perfect for packaging up and sending off to your friends and family. If you can stop eating them, that is!
Linzer Cookies
I hope will brighten up your day and jazz up your tastebuds!
Linzer cookies are one of my favorite cookies from childhood. There is nothing like a jam filled sandwich cookie to get you into the holiday spirit!
To make the best linzer cookies, follow these steps!
When rolling out dough, it is helpful to use a rolling pin with spacers for evenly rolled dough. This ensures even baking and the perfect look.
While the recipe I have created includes homemade blackberry ginger jam, feel free to use any jam of your choice (store bought or homemade). The warm cardamom spice and toasty almond flavors of the melt in your mouth linzer cookie goes beautifully with strawberry and raspberry jam. Note that if you would like seedless jam, just warm it and strain it. And make sure to chill your jam before assembling these linger cookies.
Also, when adding powdered sugar, do this step before you sandwich the cookies. Since the middles of the cookies are cut out, it is essential to add the tops already sugared.
Thanks for making these blackberry ginger linzer cookies!
Have a happy holidays from my family to yours!
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Blackberry Ginger Linzer Cookies
Tender, buttery, and jammy, these blackberry ginger linzer cookies are the ultimate holiday cookie! The toasty cardamom and almond cookies are filled with homemade blackberry ginger jam.
Ingredients
Linzer Cookies
- 1 C AP Flour
- 2/3 C Fine Almond Flour lightly toasted
- 3/4 tsp ground cardamom
- 1/8 tsp fine sea salt
- 1/2 cup butter
- 5 tab granulated Sugar
- 1 large egg yolk room temperature
- 1/2 tsp pure vanilla extract
- 1/4 tsp lemon zest
- 5 ounces blackberry jam see next recipe group
- 1/4 c powdered sugar for dusting baked cookies
Blackberry Ginger Jam
- 1 pint blackberries fresh
- 7 tab granulated sugar
- 1/4 tsp powdered vanilla
- 1½ tsp fresh ginger grated
- 1 tab lemon juice freshly squeezed
Instructions
Linzer Cookies
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Use a large frying pan to toast almond flour on medium-low heat for about 5-7 minutes. It should give off a toasty fragrance and deepen slighty in color. Set aside to cool.
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In a small bowl, whisk together the flours with cardamom, salt, and lemon zest.
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In a stand mixer fitted with paddle attachment, cream butter and sugar for 2-3 minutes, until pale and fluffy.
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Scrape down bowl. Then add egg yolk and vanilla extract.
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Scrape bowl. Then with mixer on low, gradually add in dry ingredient mixture.
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Divide linzer cookie dough into 2 Equal sized discs. Wrap each in plastic wrap and chill for 1 hour. Meanwhile, Make the jam filling.
Blackberry Ginger Jam
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In a medium saucepan set over medium heat, combine the jam ingredients.
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Cook for 12-15 minutes, stirring occasionally, until jam is thickened.
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Remove from the heat. If you do NOT want seeds, then strain the jam into a bowl and discard the seeds. If you want seeds, as pictured, then just chill the jam for 1 hour.
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Baking and Assembly
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Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Have one ready and set one aside for the next batch.
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Once your dough discs are chilled, take one out of the fridge.
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Unwrap dough and set onto a lightly floured surface. Dust the top with more flour. Then roll out the dough to 1/4 inch thickness.
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Use a 2 inch round and scalloped or ridged cookie cutter to cut out cookies.
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Chill and reroll/recut until you use up dough.
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Then use 1/2 inch cookie cutter (shape of your choice), to cut out the middles of the cookies. Use these for mini cookies, if desired!
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Transfer cookies to baking sheets.
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Bake for 10-12 minutes. Cool. Move onto the next chilled disc.
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For 2nd dough disc, use cookies for the bottom cookies. DO NOT CUT CENTERS! These are the bottom and will be spread with jam. But repeat other steps.
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Once the tops are cooled, set onto a wire rack over a baking sheet. Use a mesh sieve to sprinkle powdered sugar over the tops.
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Spread a teaspoon of jam over the bottom cookies. Set the powdered cut out cookies on top of bottom halves to sandwich.
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These are best served immediately if you want them to be crisp. However, these will keep for a week if kept airtight.
Recipe Notes
- Feel free to use the jam of your choice, homemade or store-bought.
- Cut out any desired holiday shapes in the middle. Hearts, trees, anything small and fitting for your occasion!
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