✔ Updated · fixed flour amount and yield, step photos and jam swaps
Vienna cookies are my favorite tray bake for any time of year: buttery grated dough with a layer of tangy blackcurrant jam in the middle. The kitchen smells incredible, and I can never stop at one piece.
At a glance
The one tip that matters: Grate straight from the freezer. If the dough feels too soft, pop it back in for 15 to 20 minutes; firm dough grates into neat, crumbly shreds.
Why You'll Love Vienna Cookies
- Buttery and crumbly, like a jam-filled shortbread.
- No rolling or shaping, the box grater does the work.
- Great for gifting, they keep for days and travel well.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Measure flour right. Spoon it into the cup and level it, or weigh 350 g. Too much flour makes a dry, hard dough; the dough should feel soft but not sticky.
- Use thick jam. Runny jam soaks into the base. If yours is loose, simmer it for 5 minutes and cool before spreading.
- Don't press the top. Grate the lid loosely and leave it fluffy. That's what bakes into the lacy, crumbly top.
- Jam swaps. Apricot, raspberry, plum or sour cherry all work. Something a little tart balances the buttery dough best.
- Cool before cutting. Warm jam oozes everywhere. Let the pan cool completely, then cut with a sharp knife, wiping it between cuts.
- Storage. Keep in an airtight tin for up to 5 days, or freeze the bars for 3 months. Dust with powdered sugar just before serving.
Grated Vienna Cookies (Jam Bars)
A buttery Eastern European-style tray bake: a soft butter, egg and sugar dough is frozen until firm, two-thirds is grated into a pan as the base, blackcurrant jam goes on top, and the rest is grated over as a crumbly lid. Baked golden and cut into 24 bars.
24
bars25
minutes40
minutes185
kcal3
minutesIngredients
1 cup (225 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 pinch salt
1/4 teaspoon baking soda
1 teaspoon lemon juice
2 3/4 cups (350 g) all-purpose flour, plus more if needed
1 cup (12 oz / 340 g) blackcurrant jam (or any thick jam)
powdered sugar, for dusting (optional)
Directions
- Beat the eggs, sugar, vanilla and salt for 3 minutes until pale and smooth. Beat in the soft butter until creamy.
- Stir the baking soda into the lemon juice (it will fizz) and mix it in. Add the flour and mix to a soft dough that doesn’t stick to your hands, adding a spoonful more flour if needed.
- Split the dough into two pieces, one about twice the size of the other. Wrap and freeze for 1 1/2 to 2 hours, until firm enough to grate.
- Heat the oven to 350°F (180°C) and line a 9×13-inch pan with parchment. Grate the larger piece of dough on the coarse side of a box grater evenly over the pan and press very lightly into a base.
- Spread the jam over the base, leaving a 1/2-inch border. Grate the smaller piece of dough loosely over the top.
- Bake 35 to 40 minutes, until the top is light golden. Cool completely in the pan, dust with powdered sugar and cut into 24 bars.
Notes
- An optional ingredient to use is powdered sugar which can coat the cookies and deliver a nice presentation.
Like this recipe?
Follow us @recipefairy on Pinterest
More Cookie Tin Favorites
Fill out a holiday tin with my rugelach cookies, crisp pizzelle and easy sugar cookies.
Frequently Asked Questions
What are Vienna cookies?
They're grated jam bars popular in Eastern European home baking: a buttery shortbread-style dough is frozen, grated over a pan, layered with jam and topped with more grated dough. The name varies by family and region.
Why do you freeze the dough?
Soft butter dough can't be grated. Freezing it for 1 1/2 to 2 hours firms it up so it shreds into loose, even strands that bake into a light, crumbly texture.
Can I use baking powder instead of soda and lemon?
Yes. Use 1 teaspoon baking powder in place of the baking soda and lemon juice. The baking soda and lemon combo is the traditional way, but both give a light, tender crumb.
Can I make the dough ahead?
Yes. Wrap the two pieces tightly and freeze for up to 1 month. Grate straight from the freezer; if it's rock hard, let it sit 10 minutes first.
What size pan should I use?
A 9×13-inch pan gives bars about 3/4 inch thick. An 8×12 or a quarter sheet pan also works; just check for doneness a few minutes early in a larger pan.
🎄 Christmas baking? Browse our Christmas cookies and holiday desserts, plus edible gifts and a baking schedule.
){kind=link}