Yuzu Linzer Cookies – A Citrusy Take on a Timeless Treat
Looking for a cookie that’s buttery, beautiful, and just a little bit unexpected? These Yuzu Linzer Cookies are a citrus-forward twist on the traditional Austrian favorite. With delicate almond shortbread and bright, tangy yuzu jam in the middle, they’re as elegant as they are irresistible.
Whether you’re hosting a spring brunch, building a holiday cookie box, or simply craving something refreshing and sweet, these cookies deliver flavor, texture, and a touch of fancy with every bite.
❤️ Why I Love This Recipe
Linzer cookies are naturally gorgeous, but what makes this version shine is the unexpected use of yuzu—a Japanese citrus fruit known for its fragrant, floral brightness. Paired with almond flour and rich butter, the result is a perfectly tender cookie that melts in your mouth, followed by a burst of tart-sweet jam.
They’re ideal for gifting, entertaining, or elevating your afternoon tea game.
🛒 Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup yuzu jam or marmalade
- Powdered sugar, for dusting
🔁 Ingredient Notes & Swaps
- Yuzu Jam: Specialty Asian markets or online stores often carry it. Sub with lemon curd, apricot jam, or orange marmalade if needed.
- Almond Flour: Gives the cookies their classic nutty crumb. Can be replaced with hazelnut flour for variation.
- Egg Yolk Only: Keeps the dough extra rich and tender.
- Butter: Use unsalted to control seasoning; if using salted butter, skip added salt.
👨🍳 How to Make Yuzu Linzer Cookies – Step-by-Step
Step 1: Cream Butter and Sugar
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
Step 2: Add Egg and Vanilla
- Mix in the egg yolk and vanilla extract until fully incorporated.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add to the wet ingredients, mixing until a soft, smooth dough forms.
Step 4: Chill the Dough
- Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
Step 5: Roll & Cut
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough to about 1/8 inch thickness on a floured surface.
- Cut out cookie rounds, and use a smaller cutter to cut “windows” in half of them.
Step 6: Bake
- Transfer to baking sheets and bake for 10–12 minutes, or until edges are just golden.
- Let cool completely on wire racks before filling.
Step 7: Assemble
- Spread a generous layer of yuzu jam onto the bottom halves of the full cookies.
- Top with the windowed cookies and gently press together.
- Dust with powdered sugar before serving.
💡 Tips for Perfect Linzer Cookies
- Chill is key: Cold dough prevents spreading and helps the cookies hold their shape.
- Use matching pairs: Keep tops and bottoms aligned for pretty sandwiches.
- Don’t overbake: Pull them when lightly golden—the cookies will firm up as they cool.
- Make ahead: Bake cookies ahead and fill them just before serving for best texture.
🍽️ Serving & Pairing Ideas
Serve Yuzu Linzer Cookies with:
- A pot of green tea, jasmine, or Earl Grey
- Fresh berries and whipped cream for an elegant dessert plate
- As part of a cookie platter with:
🧊 Storage & Leftovers
- Room Temp: Store assembled cookies in an airtight container for 2–3 days.
- Refrigerate: Extend shelf life up to 1 week if filled.
- Freeze: Freeze unfilled cookies for up to 1 month. Defrost and fill before serving.
🥄 Final Thoughts
These Yuzu Linzer Cookies are the kind of treat that looks like you spent hours in the kitchen—but comes together with simple ingredients and a little love. Delicately crisp with a citrusy pop in every bite, they’re elegant enough for a tea party and easy enough for a weekday indulgence.
Tried them? Tag @ChefManiac in your baking photos and let us know what twist you used! For more bright, buttery bakes and showstopper cookies, check out our full dessert archive.
Leave a Reply