Who is still looking for a cute Mother’s Day dessert idea? I got you covered with these Linzer Cookies with Strawberry Rose Jam.
These are great for Mother’s Day
Linzer Cookies with Strawberry Rose Jam just scream Mother’s Day. Most ladies love strawberries and roses, so why not combine them in a dessert.
I bought special fluted cookie cutters to make these extra festive. Powdered sugar on top is definitely required to finish off these linzer cookie beauties.
One great thing about this recipe is that it’s simple enough for kids to help with! Cutting out cookies is a great way for kids to pitch in.
These Cookies are Perfect for the Holiday Season, Too!
The cookie recipe itself is pretty basic and would be wonderful for your holiday cut out cookies later in the year. They even have a subtle hint of holiday spice.
I added vanilla, cinnamon and cloves, which are a nice compliment to the strawberry rose jam. Often times linzer cookie dough contains nuts, but I left those out, making these a nice nut free option.
Simply swap out the cookie cutter, and make these any holiday shape you prefer.
Get On the Strawberry Rose Train
Now, let me tell you about the jam. Strawberry rose is my new favorite flavor! You’re gonna want to spread this jam on everything. I’m even having some with my yogurt today.
Instead of adding the typical lemon to this strawberry jam, I finished it off with vanilla and rosewater, for a slight floral essence.
Different brands of rosewater might taste a bit different, so it’s always safer to start out with just adding a couple drops or maybe ⅛ teaspoon. You can always add more to taste.
I used about ¼ teaspoon for this recipe, and that was just perfect for me. Noticeable but subtle is what you want. Once it starts tasting like perfume, you know you went overboard.
More to Curb Your Cookie Craving
- Peanut Butter Chocolate Chip Cookies
- Hazelnut Sandwich Cookies with Chocolate and Jam
- Brown Butter Chocolate Chip Cookies
- Chocolate Peppermint Whoopie Pies
- Chewy Ginger Molasses Cookies
- Chocolate Dipped Coconut Macaroons
- Lemon Lavendar Shortbread Cookies
- Chocolate Crinkle Cookies
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Linzer cookies with strawberry rose jam just scream Mother’s Day. Most ladies love strawberries and roses, so why not combine them in a dessert.
- 12 tablespoon unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Pinch ground cloves
- 8 oz (~2 cups) strawberries, hulled & halved
- ¼ cup granulated sugar
- 2 tablespoon water
- Pinch salt
- 2 teaspoon cornstarch
- 1/8 – ¼ teaspoon rose water, or to taste
- Dash vanilla extract
- Mix wet ingredients: Add butter and sugar to the bowl of a standing mixer, fitted with a paddle attachment. Beat over medium speed for 2-3 minutes or until light and fluffy. Stir in vanilla. You can also use a bowl and handheld beaters or a regular whisk.
- Add dry ingredients: Sift over 1 cup of the flour, salt, cinnamon and cloves. Stir to partially incorporate. Sift in remaining flour in two additions until dough just comes together.
- Chill: Shape dough into a ¾ inch thick disk and chill in the fridge for at least 30-60 minutes, or until firm yet pliable. The dough can be made several days in advance. If the dough is too firm, warm on counter for 10-20 minutes before rolling.
- Cook jam: Add strawberries, sugar, water and salt to a small, nonstick pot. Warm over medium to medium-high heat. Bring to a gentle boil and cook, stirring occasionally, until sugar dissolves and strawberries soften, about 8-12 minutes. Remove strawberries using a slotted spoon and place in a food processor or blender. Dissolve cornstarch in 2 teaspoons of water and whisk smooth. Add cornstarch slurry to pot with strawberry juice and bring to a boil. Cook 1 minute, or until thickened and syrupy. Transfer to food processor with strawberries and blend until smooth. Stir in rose water and vanilla. Allow to cool to room temperature and then refrigerate until ready to use.
- Roll & cut: Place dough between two large pieces of parchment paper. Using a rolling pin, roll between 1/8 and ¼ inch thick. Cut out 2 inch rounds, using a fluted cookie cutter. Using a very small cutter or round top of a pastry tip, cut out the center of half of the cookies. Place dough on a parchment lined baking sheet and refrigerate for at least 10 minutes or until firm. Re-roll excess dough and repeat.
- Bake: Preheat oven to 350°F. Bake cookies approximately 14-18 minutes or until golden brown, rotating half way through. Bake in batches, as needed. Cool on a wire rack on baking sheet for 5 minutes, then transfer directly to rack to cool completely.
- Decorate & serve: Dust cookie tops with powdered sugar. Flip bottoms, spread with about 1 teaspoon or so of jam, and place on top. Repeat with remaining cookies. Enjoy.
To save time, feel free to substitute with store bought jam of any flavor. You can even add rose water to store-bought jam.
If you prefer crunchy cookies, fill within a few hours of serving.
For softer cookies, fill the night before serving. I actually prefer a softer texture. The cookies absorb moisture from the jam and they fuse together, making them easier to eat.
To store, place in an airtight container for up to 1 day if using fresh jam and up to 3 days if using store bought jam. They also keep well in the fridge for about 4-5 days.
If desired, freeze raw cookie dough for up to 3 months for a future use. Cover tightly with plastic wrap and seal in a ziplock bag.
You can also freeze baked, unfilled cookies for up to 3 months. Seal tightly in a ziplock bag.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie sandwich
- Calories: 182
- Sugar: 11g
- Sodium: 41mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
Keywords: strawberry linzer cookies, linzer cookies, strawberry rose jam, Mother’s Day, Christmas