A plate piled high with homemade goodies is a welcome sight anytime, but especially around the holidays! These Halloween Linzer cookies look so festive, the kids are going to love them! Filled with your favorite jam, what’s not to love?
You have seen Linzer cookies with the classic round holes in the top cookies but have you seen the cookie cutters with the witch hat, the pumpkin, ghost, cat, tombstone, and the bat shaped punch outs? I found these R&M Halloween Linzer Cookie Cutters on Amazon!
Halloween Linzer Cookies
- 2 cups flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter
- 3/4 cup powdered sugar
- 1 extra large egg
- 1 tsp. vanilla
- 1/4 cup blackberry jam
- 1/4 cup orange marmalade
- Powdered sugar for dusting cookies
Thoroughly, mix the flour, baking powder, and salt in a bowl with a wire whisk.
In a separate large bowl, beat the softened butter and powdered sugar together. Add the egg and the vanilla and beat until well combined.
Beat in the flour mixture.
Divide the dough in half and place each half on a large piece of wax paper.
Flatten each into a disk and fold the wax paper over the dough, completely encasing each disk in wax paper. (The flatter the disk is at this point, the less rolling you will have to do after it is chilled!)
Stack these and place in the refrigerator to chill for at least one hour.
Heat oven to 350°. Line cookie sheet pan with parchment paper.
Remove one disk from the refrigerator and roll to 1/4 – inch thickness. Use the 2 – inch round scalloped cookie cutter and the cookie cutter fitted with the cutouts to cut out equal amounts of cookie bottoms and tops.
Bake at 350° for 8 – 10 minutes until lightly brown around edges.
Gather the scraps back into a ball and roll out like before in the wax paper and return to the refrigerator. Repeat the process with the second disk. Makes about 22 double cookies.
Remove the cookies from the oven and allow to cool on a wire rack.
Spread half of a teaspoon of seedless blackberry jam on some of the solid cookies and apricot jam on the remaining solid cookies.
Dust powdered sugar over the cookies with the Halloween shapes. Place on top of the solid cookies spread with jam.
Stack on a plate and serve! Aren’t they adorable? For more of my favorite cookies click here ►Cookie Recipes
Baking Tips Unless a recipe says otherwise, allow your refrigerated ingredients to come to room temperature for about an hour before you start your recipe. Always use butter, preferably unsalted butter, not margarine. Always check your first batch of cookies at the earliest time given. Once you've ascertained the perfect number of minutes, set your timer for that time for each of the remaining batches. To keep cookies from spreading too much, be sure to place the cookie dough on a cool sheet pan and place in the oven quickly. Use AirBake cookie sheet pans for baking cookies. The layer of air prevents the top sheet from overheating which prevents burning. After you use these, you will never go back to your old ones! Always allow cookies to cool on a wire rack, especially before stacking! (We are an Amazon affiliate and will receive a small percentage of any sale through these links at no cost to you. Thanks for supporting this website.)
How To Make Halloween Linzer Cookies your family will love? Now you know!