Tis the season for Holiday Baking! But do you dread getting out the flour, & the sugar and making a mess in the kitchen? If so, I feel you!
Here’s a shortcut to a super fun holiday cookie recipe inspired by Southern Living’s December issue – the classic Linzer cookie!
Just grab a sugar cookie mix, a cookie cutter, a straw, some confectioner’s sugar and your favorite jam and you’ve got the makings of a classic and delicious Christmas cookie in no time!
Perfect to make with the kiddos, and appreciated by all! What’s not to love? Cookies are the way to everyone’s heart!
Linzer Christmas Cookies
Course: DessertCuisine: HolidayDifficulty: Easy18
Cookies5
minutes15
minutes1
hour1
hour20
minutesHere’s a shortcut to a fun holiday cookie recipe inspired by Southern Living’s December issue – the classic Linzer cookie!
Ingredients
1 (17.5 oz.) Sugar Cookie Mix (I used Betty Crocker)
1 egg
1 stick of butter – softened
Flour for dusting
3 tbsp seedless jam or preserves – (I used raspberry)
2 tbsp powdered sugar
Equipment: 1 drinking straw & a cookie cutter – shape of choice
Directions
- Prepare cookie dough per package directions. Turn dough out on a piece of wax paper. Divide in half & flatten halves into 1 inch thick pieces. Wrap each in wax paper and chill for 1 hour.
- Preheat oven per package directions. When ready, remove 1 package of chilled dough from refrigerator. Roll to 1/4 -1/8 inch thickness on a lightly floured work surface.
- Cut out 18 cookies and place on parchment paper lined baking sheet. Using straw, poke 3-4 holes in each cookie, all the way through, so you can see the parchment below. Set baking pan aside.
- Repeat procedure with remaining dough. Cutting out 18 cookies and placing them on another parchment paper lined baking sheet, but do not poke holes in this batch. You should have 18 cookies with holes and 18 Whole cookies.
- Bake in 2 batches in preheated oven until cookie edges are lightly browned, about 6-7 minutes per batch. Cool on baking sheets for 5 minutes, then transfer cookies to wire racks and cool another 20 minutes. NOTE: Holes in cookies may have closed up partially while baking. If so, poke through with straw again before cookies cool.
- After the cookies are cooled, spread about 1/2 teaspoon of jam on each Whole cookie, leaving a small edge around cookie without jam. Meanwhile, sprinkle cookies with holes with powdered sugar. Finally, place 1 cookie with holes on top of each jam covered cookie. Enjoy!
Notes
- Save more time by using Ready-to-Bake Sugar cookie dough from the refrigerated section of your grocery!
