Jam Filled Cookies (Linzer Cookies)
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The holiday season is not complete without these delicious Jam Filled Cookies! These jam cookies are easy to make, It has the perfect buttery shortbread with a hint of lemon zest and a sweet apricot jam filling.
These Jam filled shortbread cookies are also well known as Linzer cookies, which originated in the Austrian city of Linz. Growing up we called them Sable’ cookies, which originates from France.
The jam filled center softens these sandwich cookies making them tender, flaky and irresistible. The perfect Christmas Treat! While apricot jam is my favorite for stuffing these sandwich cookies, you can opt for the jam of your choice: strawberry, raspberry, peach, blueberry, grapes.. or even caramel or a chocolate hazelnut spread.
What you Need to Make Jam Filled Cookies- Sable Cookies
(Scroll down for quantities and printable option)
All purpose flour
Your choice of Jam for filling
I found these adorable cookie cutters on Amazon, that are perfect for this recipe! They are so cute! The kids love to help with shaping these cookies, stamping the middle with their favorite design, and then also with the jam stuffing. The stuffing part can get really messy with the help of little hands, though. Oh well.
How to Make Jam Filled Cookies
- In a large bowl, whisk the egg, lemon zest and vanilla very well.
- Add sugar and mix some more.
- Add softened butter, flour and baking powder and fold until the dough comes together.
- Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more).
- Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F.
- Generously grease a baking sheet with baking spray and set aside.
- On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds. (Each cookie cutter will have two corresponding cookie cutters, one with center of the shape filled in, and one with an open center).
- Place cookies on prepared greased baking tray.
- Bake for 6 to 8 minutes.
- Allow the cookies to cool to room temperature before stuffing.
- Dust some of the cut out cookies (poked side) with confectioners’ sugar, if you’d like.
- Once the cookies are room temp, spread your jam onto the base of the cookie and top with the poked cookie. Press the sides together.
So Stinkin’ good!
Tips for Making the Best Sable Biscuits:
- Do not over-knead the dough or the cookies will become tough. Knead just until there is no more stripes of flour.
- Keep an eye on the oven while you bake these cookies, they will need about 6-8 minutes and they will be pale in color. Over baking also leads to tough cookies.
- Don’t stuff all your cookies with jam at once. These cookies become tender a few days after stuffing with Jam, so fill them in batches if you prefer a crunchy texture. I’ve found that adding the jam a few hours before serving is just right.
How to Store Linzer Cookies:
- It’s important to store Linzer Cookies in an airtight container.
- You can also just store the un-filled cookies at room temperature for up to a week then fill them a few hours before serving. That’s the best way to keep them fresh.
How to Freeze Jam Filled Cookies:
You can freeze these Christmas cookies unfilled. Place the cookies in a large zip-top freezer bag and freeze for up to 3 months. Thaw at room temperature, before filling them with jam.
Linzer cookies were my absolute favorite growing up!! This brings back so many memories. Thank you for this super easy recipe, looking forward to giving it a try!
Aww yay! Let me know how it turns out for you!