Linzer Cookies Made with Cake Crumbs
This sweet, crumbly and tender cookie is a baking classic you’ll find in almost every bakery and kitchen. The name may promise something special: Cake Crumbs Linzer Cookies — a reminder that creativity often starts with leftovers.
When you bake a cake, scraps are inevitable. If you’ve ever stared down a bowl of crumbs and thought “cake pops,” you’re not alone. Cake pops look adorable, but they can be fiddly and time-consuming to assemble well. Rather than forcing cake scraps into tiny spheres on sticks, consider simpler, more elegant transformations that let the crumbs shine without extra fuss.
Cake pops are charming — but not always practical
I get the appeal: pastel sprinkles, cute shapes, and all the nostalgia. But the reality of rolling, chilling, dipping and decorating can turn a quick idea into a long project. Instead, try recipes that put texture and flavor first, and that benefit from the tender crumb of leftover cake.
If you prefer a less hands-on, more forgiving treat, repurposing crumbs in bars, sandwich cookies or mixed into dough can be both efficient and delicious. Many bakeries use similar techniques to turn leftovers into beautiful, profitable items — a practical lesson for home bakers as well.
A wise person once said, “Creativity comes from discomfort.” Embrace that idea: experiment with cake scraps, nuts, spices and jams to create new versions of classic cookies. Below is a refined, classic Linzer cookie recipe — buttery, nutty shortbread sandwiched with raspberry jam — plus tips on handling delicate dough and adapting the recipe based on your ingredients.
About These Linzer Cookies
- This recipe takes a little time and attention, particularly when rolling and cutting the dough. If you need a faster cookie, consider drop cookies or simple shortbread that don’t require chilling and cutting.
- Use whatever leftover cake crumbs or nuts you have on hand for variations, though note that texture will change when cake crumbs are added. The recipe below is a classic hazelnut Linzer-style dough with raspberry jam.
- Because these cookies contain a good amount of butter, the dough can become sticky. Keep it chilled and handle it gently. If dough is too soft, chill it briefly or add a touch more flour.
- If the dough is too firm from chilling, let it warm at room temperature for 15–20 minutes, then briefly mix to soften it before rolling.
HAPPY BAKING!!!
One more thing: if you try this recipe, please tag @OneSarcasticBaker on Instagram — I’d love to see your version of these cookies.
More cookie recipes you might enjoy:
- Gluten Free Peanut Butter Cookies
- Chocolate Rolled Cookies
Print
Pin
Sweet and Tangy Linzer Tart Cookies
39 mins
15 mins
55 mins
24 Cookies
Dikla Levy Frances
Ingredients
- 2 Cups (240g) All-purpose flour
- 1/2 Cup (60g) Ground toasted hazelnuts
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground nutmeg
- 1/3 Cup (70g) Sugar
- 1 Cup (225g) Unsalted butter, softened
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla extract
- 1 Cup (320g) Raspberry jam
- 1/2 Cup Powdered sugar, for dusting
Instructions
-
Mix the flour (240g), ground hazelnuts (60g), salt (1/2 teaspoon) and nutmeg (1/2 teaspoon) in a medium bowl and set aside.
-
Beat the softened butter (225g) and sugar (70g) until light and fluffy — about 1–2 minutes with a hand mixer, or 3–4 minutes with a stand mixer. Scrape the bowl as needed.
-
Add the egg and vanilla extract and mix until combined.
-
With the mixer on low speed, add the flour mixture and mix until a smooth dough forms.
-
Divide the dough into two pieces, wrap each in plastic wrap and refrigerate for at least 1 hour.
-
Roll each portion between pieces of parchment to about 1/4-inch thick. Chill again for 10 minutes to firm the butter before cutting.
-
Use a 2-inch round cookie cutter with a fluted edge to cut cookies. For half the cookies, cut a smaller center shape (a small circle, heart or star) so the jam will show through after assembly.
-
Place cut cookies on baking sheets and return them to the refrigerator while the oven preheats to 350°F (180°C).
-
Bake 15–17 minutes, until the edges just turn light golden brown. Remove from the oven and cool completely on wire racks.
-
To assemble, spread a thin layer of raspberry jam on the bottom whole cookies, top with the cut-out cookies and dust with powdered sugar.
-
Store at room temperature in an airtight container for up to one week. Freeze assembled or unassembled cookies for up to three weeks.
Notes
- Handling the dough: Because this dough contains a high butter content it can get sticky. Keep it chilled and work quickly. If it softens while cutting, return dough to the fridge or freezer for a few minutes.
- The fluted round cutter is traditional, but you can use hearts, stars or other shapes for seasonal variations.
- If you want to incorporate cake crumbs: fold a small amount (no more than about 1/3 cup) of very dry cake crumbs into the dough and adjust flour as needed to maintain texture.