These French sablé Linzer-style cookies combine the buttery, melt-in-your-mouth texture of traditional French sablés with the jam-filled centres of classic Linzer cookies. Made with a simple butter cookie dough and your favourite fruit preserves, they’re as delicious as they are pretty.
The delicate cookies are sandwiched together with raspberry, strawberry or apricot jam, then dusted with icing sugar for a festive finish. They’re a beautiful addition to a Christmas cookie box or holiday dessert platter.
French Sablé Linzer-Style Cookies
Ingredients
- 250 g unsalted butter softened
- 120 g granulated sugar
- 1 egg white
- 1 pinch fine salt
- 2 tsp vanilla sugar or 1 tsp vanilla extract + 1 tsp sugar
- 350 g all-purpose flour
- 200 –250 g thick jam raspberry, strawberry, apricot, or cherry
- icing sugar for dusting
Instructions
- Cream the softened butter and sugar until smooth and lightly fluffy.
- Add the egg white, salt, and vanilla sugar (or vanilla + sugar), mixing until incorporated.
- Add the flour in two additions, mixing just until the dough forms a soft, cohesive ball.
- Flatten into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (160°C) and line baking sheets with parchment.
- Roll the chilled dough to 4–5 mm thickness on a lightly floured surface or between parchment sheets.
- Cut an even number of shapes. Using a smaller cutter, create a window in half the cookies.
- Arrange cookies with space between them and bake for 10–12 minutes, until the edges are barely golden. Cool completely.
- Spread a thin layer of jam on each solid cookie. Dust the cut-out cookies generously with powdered sugar. Place a dusted cookie on each jam-coated base. Let set 10–15 minutes before serving.
Notes
Storage tips
- Store in an airtight container for 3–5 days.
- Refrigerate if your jam is very soft; allow cookies to return to room temperature before serving.
Recipe variations
- Add 1 tsp finely grated lemon or orange zest for a citrus twist.
- Add a drop of almond extract for a nutty aroma.
- Fill with assorted jams (raspberry, apricot, cherry) for a festive platter.
Frequently Asked Questions
- Are sablé cookies the same as Linzer cookies?
- Not quite. French sablés are buttery cookies known for their delicate, sandy texture, while traditional Austrian Linzer cookies contain ground nuts and are typically sandwiched with jam. This recipe combines a French-style butter cookie with the familiar Linzer sandwich design.
- What is the best jam for Linzer-style cookies?
- Raspberry jam is a classic choice, but strawberry, apricot and cherry preserves are equally delicious. Choose a thick, smooth jam that won’t run out of the cookies when they’re assembled.
- How do you keep jam sandwich cookies from getting soggy?
- Allow the cookies to cool completely before filling them, and use a thick jam rather than a runny preserve. For the crispest texture, assemble the cookies shortly before serving. The cookies will gradually soften as they absorb moisture from the filling.
- Can you make sablé cookie dough ahead of time?
- Yes. Prepare the dough, flatten it into a disk and wrap it tightly before refrigerating. Let it soften slightly at room temperature if it’s too firm to roll.
- How should you store jam-filled sablé cookies?
- Store the assembled cookies in an airtight container for 3 to 5 days, separating layers with parchment paper. Refrigerate if the jam is particularly soft, and bring the cookies to room temperature before serving.
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