December has arrived and that means it’s Christmas cookie time once again! I always get a warm and fuzzy feeling thinking about the Christmas holiday. It means cold temperatures outside, a toasty kitchen inside, and my counter tops covered in powdered sugar…especially after making Linzer Christmas Cookies!
As you know, each year I share a Cookie Gift Guide of my favorite Christmas cookies to gift to friends and family. After all, who doesn’t love homemade Christmas cookies? This year, I’m doing things a little differently and joining a group of my blogger friends in a virtual Christmas Cookie Swap, how fun! Each of us is sharing a Christmas cookie recipe on our blogs today and I’ll be linking to each of their recipes at the end of this post, so keep reading!
Now, let’s talk about Linzer cookies…you know, the pretty jam filled sandwich cookies that look super impressive but also sort of intimidating? Well, at least they look that way to me. This Christmas I’m making sugar linzer cookies instead of the traditional hazelnut cookie. This sugar cookie dough recipe makes the rolling and cutting easy which is always the tricky part.
And while the traditional Linzer calls for a raspberry jam center, feel free to use your favorite flavor from strawberry to apricot or even Nutella…I mean, wouldn’t that be delicious?
Dust the cut out tops with powdered sugar before sandwiching the cookies together and you’ve got a seriously gorgeous Christmas cookie. I just love how the jam pokes out through the center of the cookie and looks like a little jewel.
In the world of Christmas cookies, It really doesn’t get more dreamy than Linzers! But before you break out the cookie cutters and the jam, check out the rest of the recipes in our Cookie Swap. My mouth is already watering!
Peppermint Drops by Julie Blanner
Elf Quote Christmas Cookies by Lovely Indeed
Blood Orange Vanilla Bean Meringues by Paper & Stitch
Cream Wafer Tree Cookies by Inspired by Charm
Italian Meatball Cookies by The Sweetest Occasion
Almond Raspberry Thumbprint Cookies by The Effortless Chic
Color Dipped Gingerbread Cookies by Studio DIY
Candy Cane Peppermint Bark Fudge by Sugar and Charm
Everything Sweet Sugar Cookies by Sugar & Cloth
So, what cookies are you making this year? Join our Cookie Swap by sharing your holiday cookie photos #christmascookiesquad so that we can try your recipes as well! I can’t wait to see what you’re baking.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- raspberry, strawberry or apricot jam
- confectioners sugar, for dusting
- In a large bowl, combine flour, baking powder and salt. In another large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until well mixed, then beat in flour mixture just until blended. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Remove 1 piece of dough from refrigerator. On lightly floured work surface, roll dough until slightly less than a 1/4" thick. With 3-4" cookie cutters cut dough into as many cookies as possible. Use a smaller cutter to cut centers out of half of the cookies. Place cookies on un-greased cookie sheets.
- Bake until edges are golden 12 to 15 min. Transfer to a wire rack to cool.
- When cookies are cool, sift confectioners sugar over cookies with cut out center.
- Spread about 1/2 teaspoon of jam on each whole cookie; top with a cut out cookie.
- Store in airtight container between layers of waxed paper up to 2 weeks or freeze up to 3 months.
photos by Leah Bergman