Linzer Cookies for Easter

adapted from Barefoot Contessa


  • Confectioners’ sugar or Sprinkles, for dusting
  • ¾ lb. unsalted butter, room temperature
    1 c. granulated sugar
    1 t. good quality vanilla extract
    3 ½ c. all-purpose flour
    1 t. lemon zest (use Meyer if possible)
    ½ t. Kosher salt
    ¾ c. Raspberry preserves or any homemade jam


    1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or Silpat.
    2. Sift together flour and salt in a bowl and set aside.
    3. In a mix cream the butter and sugar until totally combined. Then, add the vanilla and lemon zest, mix again. With the mixer on low, add in the flour/salt mixture until the dough comes together. Do not overbeat. Wrap in plastic and chill for 30 minutes.
    4. Place the dough on a floured surface and roll out until ¼ inch thick. Cut out rounds in a 3 inch round cookie cutter. With ½ of the rounds, cut out a smaller shape – like an easter bunny or similar. Use extra dough to form a few more cookies. Place all cookies on the cookies sheets and bake for 20-25 minutes.
    5. Allow cookies to cool to room temperature. Then, spread raspberry preserves on the bottom cookie and place the cut-out cookie on top. Dust the top of cookies with confectioners’ sugar.

    Naptime Notes

    Naptime Recipe Serving ideas

    Instead of confectioners’ sugar the kids love decorating with sprinkles, feel free to do the same. Also, instead of lemon zest you could use orange zest, and feel free to use another flavored jam if you prefer.

    Naptime Stopwatch

    Making the dough takes about 10 minutes, then baking and assembling the cookies takes around 30 minutes (or longer with kids!)

    Naptime Reviews

    Jam sandwich cookies are fantastic for families or serving at more formal teas. I think I might try my homemade Apricot Jam in these this summer.

    More Naptime Recipes

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