Salted Caramel Linzer Cookies

 

Okay I have a confession… I don’t celebrate Christmas and I literally had no idea that Christmas cookie boxes were a thing until this year. I’ve clearly been missing out.  


Linzer cookies are obviously a holiday season classic, so naturally they were the first cookies that came to my mind when I was brainstorming what desserts I should stuff into my first-ever Christmas cookie boxes.  I mean, how can you say no to a buttery, melt-in-your-mouth shortbread cookie?  

 


Though I am a huge fan of the classic raspberry jam linzer cookie, I wanted to make my linzer cookies even more indulgent and delicious, so in my recipe I’m replacing the jam with a delicious caramel sauce that you simply cannot resist.

 

FAQ:

 

Do I need linzer cookie cutters to make this recipe?

No!  You can use any small (2-3 inch) cookie cutter to create your linzer cookies.

 

My dough is too crumbly.  Where did I go wrong?

Your dough should be just moist enough to come together in a ball, but it should not feel wet and sticky.  If your dough is crumbly and you are having trouble forming it together in a ball, you probably added too much flour.  If you encounter this problem, try adding a tablespoon of water to moisten the dough.  

 

Why is my dough too sticky?

If your dough is too sticky to work with, this may be because the butter is over-softened.  If you encounter this problem, try placing your dough in the refrigerator for 10-15 minutes to solidify the butter.

 

 

Can I use a different filling?

Yes!  One reason I love linzer cookies is because they are so customizable.  Here are some other fillings you can use if caramel isn’t your thing:

 
  • Raspberry, strawberry, or blackberry jam
  • Lemon curd
  • Chocolate ganache
  • Nutella

 

3 tips for the best possible cookies:

1. Don’t forget to chill the dough.  If your dough gets too warm it will get sticky.  Sticky dough is very difficult to roll out and work with.

2. Measure the flour carefully.  Too much flour will give you a dough that is crumbly and difficult to work with.  When you measure flour, you want it to be light and airy, not packed down in the cup.  Try using a spoon to fluff the flour in its container before scooping it up with your measuring cup.

3. Use high-quality butter.  Butter is the most important ingredient in this recipe since it gives the cookie most of its flavor.

 

 

Salted Caramel Linzer Cookie Recipe


 Prep Time:
30 minutes
 Cook Time:
13 minutes
 Total Time:
43 minutes
 Serves:
15-16 cookies

 


Ingredients:
For the cookies -
  • ¾ cup butter (1.5 sticks)
  • ½ cup powdered sugar
  • 1 ¾ cups flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • (optional) ½ teaspoon cinnamon
For the caramel filling -
  • ½ cup sugar
  • 3 tablespoons butter
  • ¼ cup heavy cream
  • 1/2 teaspoon salt
Directions:
Prepare the caramel filling - 
  1.  Heat sugar in a small skillet over medium heat, stirring constantly until it is totally melted.  The sugar will form clumps before beginning to melt.
  2. Once the sugar melts, add the butter and stir until it is melted.  The mixture will sizzle up when the butter is added.  Don’t be alarmed, this is normal.  
  3. When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined.  Let the mixture simmer for 2 minutes, then remove from heat and let cool while you prepare the cookies.
Make the cookies -
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Cream together the butter and powdered sugar. Add the salt, vanilla, and cinnamon (if using) to the butter mixture and mix until evenly distributed.
  3. Fold the flour and salt into the wet ingredients until you have a dough that you can form together into a ball.  
  4. Form the dough into a disc, wrap in plastic, and place in the refrigerator to chill for 15 minutes.
  5. When the dough is done chilling, flour a surface and roll out the dough into a sheet about ½ an inch thick.  Using your cookie cutter, cut out an even number of pieces.  Then use a smaller cookie cutter to make a hole in the middle of half of the dough pieces.
  6. Place your dough pieces at least an inch apart on the baking sheet.  Bake for 12-14 minutes, until the edges just begin to brown.
  7. Cool the cookies for at least 15 minutes before filling with caramel and serving.

Related Posts

Related Posts

Okay I have a confession… I don’t celebrate Christmas and I literally had no idea that Christmas cookie boxes were a thing until this year. I’ve clearly been missing out.  


Linzer cookies are obviously a holiday season classic, so naturally they were the first cookies that came to my mind when I was brainstorming what desserts I should stuff into my first-ever Christmas cookie boxes.  I mean, how can you say no to a buttery, melt-in-your-mouth shortbread cookie?  

 


Though I am a huge fan of the classic raspberry jam linzer cookie, I wanted to make my linzer cookies even more indulgent and delicious, so in my recipe I’m replacing the jam with a delicious caramel sauce that you simply cannot resist.

 

FAQ:

 

Do I need linzer cookie cutters to make this recipe?

No!  You can use any small (2-3 inch) cookie cutter to create your linzer cookies.

 

My dough is too crumbly.  Where did I go wrong?

Your dough should be just moist enough to come together in a ball, but it should not feel wet and sticky.  If your dough is crumbly and you are having trouble forming it together in a ball, you probably added too much flour.  If you encounter this problem, try adding a tablespoon of water to moisten the dough.  

 

Why is my dough too sticky?

If your dough is too sticky to work with, this may be because the butter is over-softened.  If you encounter this problem, try placing your dough in the refrigerator for 10-15 minutes to solidify the butter.

 

 

Can I use a different filling?

Yes!  One reason I love linzer cookies is because they are so customizable.  Here are some other fillings you can use if caramel isn’t your thing:

 
  • Raspberry, strawberry, or blackberry jam
  • Lemon curd
  • Chocolate ganache
  • Nutella

 

3 tips for the best possible cookies:

1. Don’t forget to chill the dough.  If your dough gets too warm it will get sticky.  Sticky dough is very difficult to roll out and work with.

2. Measure the flour carefully.  Too much flour will give you a dough that is crumbly and difficult to work with.  When you measure flour, you want it to be light and airy, not packed down in the cup.  Try using a spoon to fluff the flour in its container before scooping it up with your measuring cup.

3. Use high-quality butter.  Butter is the most important ingredient in this recipe since it gives the cookie most of its flavor.

 

 

Salted Caramel Linzer Cookie Recipe


 Prep Time:
30 minutes
 Cook Time:
13 minutes
 Total Time:
43 minutes
 Serves:
15-16 cookies

 


Ingredients:
For the cookies -
  • ¾ cup butter (1.5 sticks)
  • ½ cup powdered sugar
  • 1 ¾ cups flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • (optional) ½ teaspoon cinnamon
For the caramel filling -
  • ½ cup sugar
  • 3 tablespoons butter
  • ¼ cup heavy cream
  • 1/2 teaspoon salt
Directions:
Prepare the caramel filling - 
  1.  Heat sugar in a small skillet over medium heat, stirring constantly until it is totally melted.  The sugar will form clumps before beginning to melt.
  2. Once the sugar melts, add the butter and stir until it is melted.  The mixture will sizzle up when the butter is added.  Don’t be alarmed, this is normal.  
  3. When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined.  Let the mixture simmer for 2 minutes, then remove from heat and let cool while you prepare the cookies.
Make the cookies -
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Cream together the butter and powdered sugar. Add the salt, vanilla, and cinnamon (if using) to the butter mixture and mix until evenly distributed.
  3. Fold the flour and salt into the wet ingredients until you have a dough that you can form together into a ball.  
  4. Form the dough into a disc, wrap in plastic, and place in the refrigerator to chill for 15 minutes.
  5. When the dough is done chilling, flour a surface and roll out the dough into a sheet about ½ an inch thick.  Using your cookie cutter, cut out an even number of pieces.  Then use a smaller cookie cutter to make a hole in the middle of half of the dough pieces.
  6. Place your dough pieces at least an inch apart on the baking sheet.  Bake for 12-14 minutes, until the edges just begin to brown.
  7. Cool the cookies for at least 15 minutes before filling with caramel and serving.

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