Buttery and crisp, this linzer cookie recipe swaps almond flour for cornmeal to give classic cut-out sandwich cookies a delicate, golden crunch. Filled with jam and dusted with powdered sugar, these Giant Cornmeal Linzer Cookies are a festive twist on a timeless favorite.
These Giant Cornmeal Linzer Cookies came to life the way some of my favorite recipes do — by accident, or rather, by omission. I was halfway through testing a classic linzer cookie when I realized I was completely out of almond flour, the ingredient that traditionally gives linzers their tender, nutty crumb. But if you’ve spent any time in my kitchen, you know I always have at least three varieties of cornmeal tucked in the pantry. Living in the South, cornmeal feels like a birthright – the sunny yellow kind especially, with its gentle crunch and warm, golden color. So into the dough it went, and friends… I think this might be my favorite version yet!
The cornmeal adds the loveliest texture, a buttery edge of crunch that plays so well with the sweet jammy center. You can fill them with whatever fruit spread you love (though I’m partial to raspberry jam or lemon curd) and cut them into any size or shape that fits your holiday cookie tins. These very cookies are making their way into The Bakehouse Texas Bakery Box this weekend, and I’m crossing all my fingers that folks love them as much as I do.
• Salted butter The backbone of any good linzer cookie. Softened salted butter gives the dough richness and flavor, and creates that tender, melt-in-your-mouth texture with just the right amount of salt to balance sweetness.
• Granulated sugar Adds sweetness and structure. Sugar helps the cookies hold their shape as they bake while keeping the texture crisp and light—exactly what we want for sandwich cookies.
• Egg Binds the dough together and adds tenderness. One egg gives the cookies just enough richness without making them cakey.
• All-purpose flour The sturdy base of the cookie. It provides structure so the cut-outs bake evenly and stay strong enough to hold a generous spoonful of jam.
• Cornmeal The twist! Cornmeal adds a sunny, golden color and the most delightful buttery crunch. It stands in for almond flour, giving the cookies texture without any nut flavor.
• Baking powder A small lift to keep the cookies light and crisp rather than dense. Just enough to keep them from feeling heavy.
• Kosher salt A pinch makes the buttery sweetness sing. Without it, the flavors fall flat.
• Vanilla extract Adds warmth and depth—just a splash gives these simple cookies a classic bakery aroma.
• Strawberry, raspberry, or blackberry jam Choose the jam that makes your heart leap. It brings bright sweetness and a little tang to balance the rich cookie layers.
• Powdered sugar A snowy, festive finish that adds a touch of extra sweetness and that signature linzer cookie look.
Now let’s bring together this linzer cookie recipe! It’s simple: in the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large mixing bowl), beat the butter and sugar together on medium speed until they’re pale, fluffy, and looking very pleased with themselves (about 3 minutes). Add the egg and vanilla and mix for a full minute more, pausing to scrape down the bowl so nothing gets left behind. In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low just until the dough pulls together and starts to pull away from the sides of the bowl. It should feel very soft and a little sandy from the cornmeal. Turn the dough out onto a lightly floured counter, pat it gently into a 1-inch thick disk (the thinner the disk the faster it chills), and wrap it in plastic wrap. Let it rest in the refrigerator for at least 3 hours (though truly, overnight is where the magic happens).
When you’re ready to bake, grab your favorite large round cutter (I love a 4-inch cutter for these giant beauties) and cut out as many rounds as you can, transferring them to the prepared baking sheets. Gather and re-roll any scraps becaues, no dough left behind.
For half of the cookies, use a smaller cutter (a little circle, star, or heart) to punch a window out of the center. These will be your tops, and they’ll bake just a touch faster, so keep an eye on them. Bake the cookies for 10–13 minutes, until the edges are lightly golden and the centers look set. Check the tops around the 9-minute mark, just to be safe. Let everything cool completely on the baking sheets before you even think about assembling.
To assemble, spoon a tablespoon or two of your favorite jam onto each of the solid cookies. Gently press a cut-out cookie on top to make the prettiest little sandwich. If a bit of jam squishes out the sides (congratulations, that’s part of the Linzer charm). Finish with a shower of powdered sugar if you’re feeling classic, or leave them plain and proud. Either way, they’re giant, gorgeous, and impossible not to love.
These cookies keep beautifully in an airtight container at room temperature for up to 3 days. You can also store the unfilled cookies separately and assemble them as needed (a great trick for keeping them crisp during cookie season).
And truly, this is a recipe worth doubling. Somehow the cookie tin is always mysteriously empty during the holidays, and these giant Linzers disappear faster than you’d think especially alongside these Peanut Butter Christmas Cookies.
If you make these cookies, I’d love to hear how they turned out for you! Please leave a comment and a star rating below because your feedback helps more bakers find this recipe. And if you have any questions along the way, pop them in the comments. I’m here to help you bake your most delicious holiday cookies yet.
Happy Holidays and Happy Baking!
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Giant Cornmeal Linzer Cookies
- Prep Time: 20 minutes + refrigerating 3 hours or overnight
- Cook Time: 10-13 minutes
- Total Time: 3 hours 30 minutes
- Yield: 9 large sandwich cookies 1x
- Category: cookies, holiday, christmas,
- Method: baking
Description
These Giant Cornmeal Linzer Cookies are a playful twist on the classic holiday cookie—soft, buttery cut-outs made extra special with a scoop of golden cornmeal for the most irresistible crunch. Sandwiched with your favorite bright, jammy filling and dusted with powdered sugar, they’re festive, nostalgic, and just oversized enough to feel indulgent in the very best way. A simple, joyful cookie to bake and share all season long.
Ingredients
For the Cookies:
¾ cup (150g) granulated sugar
1 large egg
1 ½ cups (180g) all-purpose flour
½ cup (80g) cornmeal
1 teaspoon baking powder
A pinch of kosher salt
1 teaspoon vanilla extract
For the Filling: 1 cup strawberry, raspberry, or blackberry jam – whatever makes your heart skip! And powdered sugar for dusting
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or a handheld mixer and a big bowl), beat the butter and sugar together on medium speed until pale and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat until fully combined (1 full minute). Scrape down the bowl to ensure everything is evenly mixed.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the dry mixture to the butter mixture, mixing on low speed until just combined. You’re looking for a soft dough that pulls away from the sides of the bowl. Turn the dough onto a lightly floured counter and gently pat it into a disk. Wrap in plastic wrap and rest in the fridge for at least 3 hours (though I think overnight is best).
- When you’re ready to bake the cookies, place a rack in the upper third of the oven and preheat to 350°F. Line two baking sheets with parchment paper and set aside. This is a cookie that likes a little room to breathe.
- Roll the dough to about ¼-inch thickness. Use a large round cutter (4 inches is my favorite for large cookies) to cut out your base cookies, placing them on the prepared baking sheets. Re-roll scraps as needed.
- For half of the cookies, use a smaller cutter (a 1-inch round, star, or heart) to punch out a center window. These will be your tops.
- Bake the cookies for 10–13 minutes, or until the edges are lightly golden and the centers look set. The tops will bake a bit faster so give them an extra glance at the 9-minute mark. Let the cookies cool completely on the sheet before assembling.
- Once cool, spoon about 1-2 tablespoons of jam onto each solid cookie. Gently press a cut-out cookie on top to make a sandwich. If the jam squishes out a little, congratulations – that’s the charm of a Linzer.
- If you’re feeling classic, dust the tops with powdered sugar. If not, leave them golden and proud. Either way, they’re giant, gorgeous, and delicious.
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