From watching the cookies in the oven to decorating them with an absurd amount of sprinkles and icing, baking holiday classics with family is always a fun time. As holidays are just around the corner, the stress of decorating, gift-giving, and even preparing dishes for a meal can overwhelm anyone. But this simple, modified Linzer cookie recipe would awe anyone into thinking you spent hours making them.

As an easy recipe, these cookies are perfect to make with family, friends, or even children. I may have found the ultimate cookie recipe.

When I first stumbled upon it, I was intrigued to see that the ingredients needed to make these cookies were basic household items. After making them, I realized the recipe was a delicious showstopper at family gatherings. It was so easy.

These delectable cookies can be made for anytime of the year, but the cinnamon adds a holiday twist. Linzer cookies can suit a variety of tastes, and the decoration opportunities are endless. The slightly tart jam with the sweet cookie combines into a memorable blend, and the smell of cinnamon will fill your house with holiday spirit as it bakes in your oven. The simple steps to bake these Linzer cookies, with the complex flavors, makes this cookie recipe perfect for holiday baking.

The original recipe can be found here, thanks to Sally’s Baking Addiction.

Ingredients:

• Dough
  • 2 and a ½ cups (313 g) all purpose flour (spooned and leveled) + extra for rolling
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter (softened to room temperature)
  • ⅔ cup (135 g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
• Filling & Topping
  • ½ raspberry jam (or any other flavor)
  • ½ cup (60 g) confectioner’s sugar
  • 2 Tablespoons whole milk
  • ½ teaspoon pure vanilla extract
  • Sprinkles

Step 1:

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined. Set aside for later.

Step 2:

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about two minutes. Add the egg and vanilla extract and beat on high speed until completely combined. If needed, scrape down the sides and the bottom of the bowl with a rubber spatula.

Step 3:

Add the dry ingredients to the wet ingredients and mix at low speed until combined. The dough will be thick and crumbly.

Step 4:

Divide the dough into two equal portions, gently flatten into disks, and wrap each in plastic wrap. Chill the dough for at least three hours and up to four days.

Step 5:

Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 6:

Remove one disc of chilled dough from the fridge and let the dough sit at room temperature for about ten minutes to soften. Generously flour a work surface as well as hand, rolling pin, and cookie cutters. Roll the dough to ¼ of an inch thick and using a 2-3 inch cookie cutter, cut the dough into shapes. Repeat with the remaining dough. You should have 44-60 cookies.

Step 7:

Using a small one inch cookie cutter cut a hole in the center of half the cookies. The cookies with a whole are “top cookies” and without are “bottom cookies.”

Step 8:

Arrange the cookies around 2 inches apart on a lined baking sheet and bake the cookies for 11-12 minutes, or until lightly browned. Allow cookies to cool on the pan for five minutes, and then transfer to a wire rack to cool completely.

Step 9:

In a small bowl, whisk together the milk and confectioners sugar until smooth. Then transfer to a piping bag and cut a small hole at the end.

Step 10:

Drizzle the cookies with the icing in horizontal lines, and quickly top with sprinkles.

Step 11:

Once the icing dries, spread about ½ teaspoon of jam on the bottom cookies and gently place the top cookies to create a sandwich cookie.

Step 12:

The cookies will stay fresh at room temperature for two days or one week in the refrigerator.