Snowflake Linzer Cookies {using Cream Cheese Sugar Cookie dough}
Today I am bringing you day four of…Sugar Cookies!! How awesome is that? You can make an entire platter of different cookies and just make this one Cream Cheese Sugar Cookie dough. Plus, everyone loves Sugar Cookies or at least everyone I know and quite honestly…why wouldn’t you?! They are soft, delicious and can be cut into cute shapes. We all know that cuteness is important when it comes to a cookie! As I type that I have to wonder…do my readers get as excited about cookies {or food in general} as I do or am I just a cookie crazed culinary teacher? Wait…don’t answer that question!
Linzer Cookies have jam sandwiched between two cookies and you can see the jam through the hole in the middle. I like to dust them with powdered sugar. Roll the dough out a little thinner than we did when we made Stained Glass Sugar Cookies and Honey Nut Rugelach. Otherwise the finished cookie will be too thick. I love how I offset the bottom and top cookies, so that they look more 3D. I almost always use raspberry jam {cause it’s my fave} but you could use whatever kind you prefer.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make the Best Snowflake Cookies
Ingredients
- 1 cup butter or margarine {softened}
- 8 ounces cream cheese {softened}
- 2 cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 3 ¼ cups flour
- ½ cup raspberry jam
- powdered sugar {for dusting}
Instructions
- In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined. Add sugar and beat until light and fluffy. Beat in egg, vanilla extract and baking powder. Beat in flour gradually, until completely combined. Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.
- On a lightly floured surface roll each half of the dough to a little less than 1/4" thickness. Using cookie cutters, cut dough into desired shapes {I used a snow flake} and place about 1" apart onto an ungreased baking sheet. Cut a hole out of the center of 1/2 of the cookies using a cookie cutter. Bake in a preheated 375 degree oven for 7-8 minutes {these are a little thinner, so be sure not to over bake} or until the bottoms are lightly browned. Leave cookies on cookie sheet for 3-5 minutes to cool and then move to a cooling rack to cool completely.
- For each cookie you will need a full snowflake and one with the center cut out. On the whole cookie, spoon about 1 teaspoon of raspberry jam and spread out on cookie. Top with the cookie that has the hole cut out and sprinkle with powdered sugar. Serve immediately or store in air tight container for 3-5 days.
Notes
- Chill the dough; it's crucial for maintaining the cookies' shape.
- Roll the dough evenly to ensure even baking.
- Avoid rolling the dough too thin to prevent burning.
- Ensure cookies are completely cool before adding jam to prevent slow setting.
- Store assembled cookies in an airtight container at room temperature for 3-5 days.
- Freeze the cookies without jam for up to 3 months. Add jam after thawing for optimal texture and flavor.
