Linzer Cookies are festive, flavorful, and delightfully elegant. The combination of a crisp yet tender nut-based cookie and a sweet jam filling makes every bite satisfying. They’re customizable with different jams and cutout shapes, making them great for holidays, parties, or special occasions. Despite their fancy appearance, the dough is easy to work with and the recipe is straightforward—no advanced skills required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Granulated sugar
Egg yolks
Vanilla extract
Almond flour (or finely ground blanched almonds)
All-purpose flour
Ground cinnamon
Salt
Raspberry jam (or other fruit preserves)
Powdered sugar (for dusting)
Directions
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg yolks and vanilla extract, mixing until combined.
Stir in the almond flour, followed by the all-purpose flour, cinnamon, and salt. Mix until a soft dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to about 1/8 inch thickness.
Use a round or fluted cookie cutter to cut out cookies, and cut a small shape (like a heart or star) in the center of half of them.
Place cookies on prepared baking sheets and bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool completely on a wire rack.
Dust the top (cutout) cookies with powdered sugar. Spread a small amount of jam on the flat side of the bottom cookies, then sandwich with the sugar-dusted tops.
Servings and timing
This recipe makes about 24 sandwich cookies (48 individual cookies). Prep time: 20 minutes Chill time: 1 hour Cook time: 10–12 minutes per batch Total time: Approximately 1 hour 40 minutes
Variations
Different jams: Use apricot, strawberry, or blackberry preserves for variety.
Hazelnut flour: Substitute almond flour with hazelnut flour for a richer, deeper flavor.
Spiced dough: Add a pinch of cloves or nutmeg for a spicier flavor profile.
Chocolate filling: Replace the jam with Nutella or chocolate ganache for a decadent twist.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store Linzer Cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week. To freeze, layer cookies (before assembling or after, if preferred) with parchment paper in an airtight container and freeze for up to 2 months. Allow to thaw at room temperature before serving. Avoid reheating—these cookies are best enjoyed at room temperature.
FAQs
What kind of jam works best for Linzer Cookies?
Seedless raspberry jam is traditional, but any smooth, thick fruit preserve works well, such as apricot, strawberry, or blackcurrant.
Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before rolling out.
Do I have to use almond flour?
Almond flour gives the cookies their signature flavor and texture, but you can substitute it with finely ground hazelnuts or even omit it for a plain butter cookie base.
How do I keep the cookies from getting soggy?
Assemble the cookies shortly before serving or use a thicker jam to help prevent the cookies from absorbing too much moisture.
Can I freeze Linzer Cookies?
Yes. You can freeze the unassembled cookies or even the fully assembled ones. Use parchment paper between layers and store in an airtight container.
How thick should I roll the dough?
Roll the dough to about 1/8 inch thick for the perfect balance of crisp edges and soft centers.
What kind of cutter do I need?
A round or fluted cookie cutter (about 2 inches) and a smaller shaped cutter (for the center cutout) are ideal. You can also buy a Linzer cookie cutter set.
Should I dust the cookies with powdered sugar before or after assembling?
Always dust the top cookies (with cutouts) before sandwiching to keep the jam center clean and visible.
Can I make these cookies without nuts?
Yes, you can omit the almond flour and replace it with more all-purpose flour, but the flavor and texture will be slightly different.
Why is my dough cracking when rolling?
If the dough is too cold, let it rest at room temperature for 5–10 minutes before rolling. Lightly flour your surface and rolling pin to prevent sticking.
Conclusion
Linzer Cookies are a timeless and elegant addition to any cookie platter. With their rich, buttery flavor, subtle nuttiness, and sweet jam center, they offer both beauty and taste in every bite. Whether you’re baking for the holidays or just indulging in a classic treat, this recipe is sure to become a favorite for years to come.
Linzer Cookies are delicate, buttery sandwich cookies made with almond flour and filled with sweet fruit preserves. A festive twist on the traditional Austrian Linzertorte, these cookies feature a signature cutout that reveals the jewel-like jam center—perfect for holidays and gifting.
Author:Catherine
Prep Time:20 minutes
Cook Time:10–12 minutes
Total Time:1 hour 40 minutes
Yield:24 sandwich cookies
Category:Dessert
Method:Baking
Cuisine:Austrian
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 cup almond flour (or finely ground blanched almonds)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raspberry jam (or other fruit preserves)
Powdered sugar, for dusting
Instructions
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg yolks and vanilla extract, mixing until fully combined.
Stir in the almond flour, then add the all-purpose flour, cinnamon, and salt. Mix until a soft dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to 1/8 inch thickness.
Cut out cookies using a round or fluted cutter. Cut a smaller shape in the center of half the cookies to make the tops.
Place cookies on prepared baking sheets and bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool completely on a wire rack.
Dust the top (cutout) cookies with powdered sugar. Spread about 1/2 teaspoon of jam on the bottom cookies, then sandwich with the sugar-dusted tops.
Notes
Use seedless jam for a smoother texture and cleaner appearance.Chill the dough thoroughly to make rolling and cutting easier.Assemble cookies shortly before serving to keep them crisp.Use parchment paper between cookies when freezing.Almond flour adds traditional flavor, but can be substituted with hazelnut flour or omitted.
