Pink Linzer Heart Cookies

These Pink Linzer Heart Cookies make a charming treat for Valentine’s Day or any occasion when you want something sweet and pretty. They are filled with tangy red jelly and have a lovely soft texture that melts in your mouth, perfect for sharing or gifting.

I first made these cookies to celebrate Valentine’s Day with my family, and they instantly became a favorite. Now every year we look forward to baking these together while listening to music and chatting about our plans.

Gather Your Ingredients

• All-purpose flour: about 300 grams, for the perfect cookie structure & choose good quality flour for better texture
• One egg: to bind the dough together and add richness
• Powdered sugar: 90 grams, which blends smoothly into the dough for gentle sweetness
• One packet vanilla sugar: to infuse a warm vanilla aroma & substitute with vanilla extract if unavailable
• Soft butter: 200 grams so it kneads in easily and creates tender, flaky cookies & use unsalted butter for better control over saltiness
• Pink food coloring paste: to give a vibrant hue without thinning the dough & gel or paste works best for consistent color
• Red jelly: between 150 and 200 grams, about redcurrant or raspberry, for filling & look for high fruit content jams for intense flavor
• Flour for rolling: to prevent sticking without affecting the dough

How to Make It

Sift and mix dry ingredients:

Combine all-purpose flour, powdered sugar, and vanilla sugar in a large mixing bowl. Whisk gently to ensure even distribution before adding wet ingredients. This step sets a light sweet base that will balance the richness from the butter.

Add wet ingredients and knead dough:

Add the egg, soft butter, and pink food coloring paste directly to the dry mixture. Use your hands or a stand mixer with a dough hook to knead everything into a smooth dough. The dough should be even in color and easy to handle without sticking excessively.

Chill the dough:

Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes. This helps firm it up making it easier to roll out and cut without losing its shape in the oven.

Preheat oven and prepare trays:

Preheat your oven to 160 degrees Celsius fan or convection setting. Line three baking trays with parchment paper to ensure cookies bake evenly and release easily.

Roll and cut cookies:

Lightly flour your work surface and roll out the chilled dough to an even thickness roughly 3 to 5 millimeters. Use Linzer heart-shaped cookie cutters to stamp out matching pairs of cookies. Remember to cut smaller shapes out of the tops to showcase the jelly filling.

Arrange cookies on trays:

Place the cookie bottoms and tops on the lined baking trays giving enough space so they do not spread into each other.

Bake:

Bake one tray at a time in the preheated oven for about eight minutes. They should be just lightly golden around the edges but still soft in the center.

Cool completely:

Remove cookies from oven and transfer to a wire rack. Let them cool fully to prevent the jelly from melting and keep the final texture crisp yet tender.

Heat and prepare jelly:

Warm the red jelly briefly in the microwave or on the stove just until smooth and spreadable. This step makes it easier to brush on and pipe.

Assemble cookies:

Brush a generous layer of jelly onto the bottom halves. Sandwich with the top halves carefully. Fill the cut-out centers on the top halves with additional jelly using a piping bag for a pretty touch.

Dry and store:

Allow the assembled cookies to dry a little at room temperature so the filling sets. Store in airtight cookie tins to maintain freshness and softness.

The red jelly piped into the hearts is my favorite part because it always makes me smile and reminds me of cozy afternoons baking with my sister. The vibrant color and fruity flavor make them stand out on any cookie tray.

Flavor Boosters

Serve these cookies with a hot cup of tea or coffee, or pair them alongside sparkling wine for a Valentine’s Day treat. They also make lovely edible gifts when wrapped in cellophane tied with a ribbon. Add a dusting of powdered sugar for a festive snow-like finish.

Serving Suggestions

Linzer cookies originated from Linz, Austria, and are known for their sandwich style with a jam filling. They date back to at least the 17th century and remain a cherished European holiday tradition. The heart shape and pink tint here give them a playful twist suitable for Valentine’s Day.

Creative Twists

For winter, swap the red jelly for orange marmalade or spiced cranberry jam for a warming flavor. During summer, lighter fillings like apricot or peach jam brighten things up. Adjust the food coloring to pastel shades for Easter or bold reds and greens for Christmas celebrations.

Chilling the dough properly and careful assembly make these Linzer heart cookies a delightful treat that impresses everyone.

Common Questions About This Recipe

→ What type of flour works best for these cookies?

All-purpose flour provides a good texture and structure, supporting the tender crumb while allowing for easy rolling and cutting.

→ How does chilling the dough affect the cookies?

Chilling firms the dough, making it easier to roll out and cut distinct shapes without losing definition during baking.

→ Can I use a different filling instead of red jelly?

Yes, other fruit preserves like raspberry or strawberry can be used, providing complementary sweetness and color.

→ What is the best way to achieve the pink color?

Adding pink food coloring paste to the dough creates an even and appealing hue without impacting the texture.

→ How should the cookies be stored to maintain freshness?

Store the baked and filled cookies in airtight tins to retain crispness and prevent the jelly from drying out.

→ Can these cookies be prepared in advance?

Yes, the dough can be made ahead, and assembled cookies keep well for several days if stored properly.