Can I make the dough ahead of time?

Absolutely! This dough loves a rest. Make it a day or even two ahead and keep it wrapped in the refrigerator. You can also freeze the dough (well-wrapped) for up to 2 months. Just thaw it in the fridge overnight before rolling.

My dough feels a little crumbly. What should I do?

Because of the cornmeal, this dough can feel slightly sandy at first. If it’s too crumbly to come together, give it a few more kneads on a lightly floured counter or let it rest at room temperature for 5 minutes. The butter will soften just enough to help everything cooperate.

Can I use different shapes instead of round cutters?

Of course! Stars, scalloped edges, snowflakes - go wild. Just try to keep the sizes consistent so the cookies bake evenly and pair up nicely for sandwiching.

What kind of jam works best?

Strawberry, raspberry, blackberry are classic choices. Look for a jam that’s thick enough to hold its shape when spread so it doesn’t run out the sides too much (though a little squish is part of the charm). I also love lemon or orange curd to sandwich in between the cookies! Just lovely!

How should I store Linzer cookies so they stay crisp?

Store the cookies in an airtight container at room temperature. For the crispest results, store the tops and bottoms separately and fill them just before serving. Already assembled cookies will soften slightly over time but are still completely delicious.

Giant Cornmeal Linzer Cookie Recipe

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 (170g) salted butter, softened
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

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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.