Linzer Cookies are my go to fix when I want something that feels festive, looks fancy, but is honestly not that hard to pull off at home. You know those days when you want to bake, but you also do not want a sink full of complicated tools and a long list of steps? These cookies hit that sweet spot. They are buttery and tender with a little nutty flavor, and the raspberry jam peeking through the cutout makes them look like you planned way ahead. The first time I made them, I ate two while dusting the powdered sugar and called it quality control.
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Classic Linzer Cookies with Raspberry Jam
- Total Time: 2 hours 15 minutes
- Yield: 24 cookies 1x
Description
Delicious and festive sandwich cookies made with buttery dough and filled with raspberry jam.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour (or finely ground almonds)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 cup raspberry jam (seedless or with seeds)
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar together until fluffy and lighter in color.
- Add the egg yolk and vanilla, then mix again.
- Stir together flour, almond flour, salt, and cinnamon in a separate bowl.
- Add the dry ingredients to the butter mixture and mix until no dry flour remains.
- Shape the dough into a flat disk, wrap, and chill for 1 to 2 hours.
- Roll the dough to about 1/8 inch thick and cut out rounds.
- Cut small shapes in the center of half the rounds to make tops.
- Bake at 350°F for 9 to 11 minutes until edges turn golden.
- Dust the tops with powdered sugar, then spread jam on each bottom cookie and sandwich with the tops.
- Let sit for a bit to set before serving.
Notes
Chill the dough before rolling to avoid spreading. Use a thick jam for the best results.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Table of Contents
What Are Linzer Cookies?
Linzer cookies are basically sandwich cookies inspired by the Austrian Linzer torte, which is a classic nut based pastry filled with jam. The cookie version is made with a soft, buttery dough that usually includes finely ground nuts and warm spices. You roll it out, cut solid rounds for the bottoms, and cut little windows for the tops so the jam can show through.
What I love most is how they feel special without being fussy. The flavor is cozy, like a mix of shortbread and a gentle holiday spice cookie. And that bright jam in the middle gives you the perfect sweet tart bite.
They are also one of those treats that gets people excited the second they see them on a plate. Even if you are not a confident baker, you can absolutely make a batch that looks bakery worthy, especially with a good dusting of powdered sugar.
Ingredients for Linzer Cookies
Here is what you will need. I am keeping it simple, and I will also point out a couple little swaps that help if your pantry is missing something.
- All purpose flour
- Almond flour or finely ground almonds for that nutty flavor
- Unsalted butter softened so it creams nicely
- Granulated sugar
- Egg yolk
- Vanilla extract
- Ground cinnamon (optional but so good)
- Salt
- Raspberry jam seedless or with seeds, your call
- Powdered sugar for the tops
How to Make Linzer Cookies (Step-by-Step)
This is the part where people assume it is complicated. It is not. It is really just mix, chill, roll, bake, and sandwich.
Step 1: Make the dough
Cream the butter and sugar together until it looks fluffy and lighter in color. Add the egg yolk and vanilla, then mix again. In a separate bowl, stir together flour, almond flour, salt, and cinnamon if you are using it. Add the dry ingredients to the butter mixture and mix just until you do not see dry flour anymore. The dough should feel soft but not sticky.
Step 2: Chill it (do not skip)
Shape the dough into a flat disk, wrap it, and chill for at least 1 to 2 hours. I know waiting is annoying, but chilling is what keeps the cookies from spreading and makes rolling way less frustrating. If you chill overnight, even better.
Step 3: Roll and cut
Lightly flour your counter and roll the dough to about 1/8 inch thick. Cut an even number of rounds. Then take half of them and cut out a small shape in the center, like a heart, circle, or star. Those are your cookie tops.
Step 4: Bake
Place the cookies on a lined baking sheet and bake at 350 F until the edges barely start to turn golden, usually 9 to 11 minutes depending on your oven and cookie size. Let them cool on the sheet for a few minutes, then move to a rack to cool completely.
Step 5: Fill and finish
Dust the cookie tops with powdered sugar first. This is important because if you dust after you add jam, the sugar gets messy fast. Spread a small spoonful of raspberry jam on each bottom cookie, then gently press the sugared tops on. Let them sit for a bit so they set up, if you can resist eating them right away.
When people ask me for a Classic Linzer Cookies: Easy Homemade Recipe with Raspberry Jam, this is exactly what I mean. The steps are straightforward, the ingredients are familiar, and the results feel like a little celebration.
Tips for Perfect Linzer Cookies
These are the little things I learned after a few batches, including one batch where I rolled the dough too warm and basically had cookie chaos on my counter.
First, keep the dough cold. If it starts to feel soft while you are cutting shapes, slide the tray into the fridge for 10 minutes. Second, roll evenly. If one side is thicker, some cookies will bake faster and you will get a mix of pale and too brown. Third, do not overbake. You want them set but still tender, not crunchy all the way through.
Also, pick a cutout that is not too tiny. Super small centers look cute, but they can bake closed or crack when you move them. A simple circle cutout is the easiest and still looks lovely.
And one more: if your jam is very stiff, stir it in a bowl for a few seconds to loosen it. That makes spreading smoother and helps keep the cookie layers even.
Linzer Cookie Variations
Once you have the basic idea down, you can have a lot of fun without changing the whole recipe.
You can swap almond flour for hazelnut flour or finely ground hazelnuts for a deeper flavor. Orange zest in the dough is amazing with raspberry jam, and it makes your kitchen smell like a cozy bakery. You can also try different jams like strawberry, apricot, or cherry.
For chocolate lovers, add a tablespoon or two of cocoa powder to the dry ingredients, then fill with raspberry jam for that chocolate berry vibe. It is one of those combinations that tastes fancy but takes no extra skill.
I have even used a thick lemon curd instead of jam, and it was bright and addictive. Just make sure the filling is thick enough to hold its shape.
How to Store and Freeze Linzer Cookies
These cookies store better than most people think, which is great if you are baking ahead for the holidays or a party.
Once assembled, keep them in an airtight container at room temperature for about 2 days, or in the fridge for up to 5 days. The cookies will soften slightly as they sit because of the jam, and honestly I like them that way. They get extra tender and melt in your mouth.
If you want to freeze them, I recommend freezing the cookies unfilled. Bake the rounds, cool completely, then freeze in a container with parchment between layers. They will keep for about 2 months. When you are ready, thaw at room temp, dust the tops with powdered sugar, and fill with jam.
If you freeze them already filled, it can work, but the powdered sugar can melt a bit after thawing. Not a disaster, just less pretty.
Serving and Gifting Ideas
If you are making these for guests, they really do not need much help. A plate of them on the table disappears fast.
I love serving them with coffee or tea, especially something simple like black tea or a latte. They are also great tucked onto a dessert board with fresh berries and a few squares of dark chocolate. The colors look so pretty together.
For gifting, stack a few in a small bakery box or a clear bag tied with ribbon. Add a little note that says they are best enjoyed within a few days, although in my house they never last that long. If you are gifting in warm weather, keep them cool so the jam does not get too soft.
If you are making the Classic Linzer Cookies: Easy Homemade Recipe with Raspberry Jam for the holidays, do yourself a favor and double the batch. People always take one more than they planned.
Linzer Cookies FAQ
Why did my cookies spread too much?
The dough was probably too warm. Chill the dough before baking, and if your kitchen is warm, chill the cut cookies on the tray for 10 minutes before they go in the oven.
Do I have to use almond flour?
It is traditional and adds great texture, but you can use finely ground nuts or even replace it with more flour. The cookies will be a bit less nutty, but still tasty.
Can I make the dough ahead of time?
Yes. Wrap it well and keep it in the fridge for up to 2 days. Let it sit on the counter for a few minutes before rolling if it is very firm.
How do I keep powdered sugar from disappearing?
Dust right before serving for the brightest look. If you dust early, it can melt into the cookie a bit, especially after you sandwich with jam.
What is the best jam to use?
Thick raspberry jam is the classic choice and my favorite, but any thick jam works. If it is runny, it will squeeze out when you press the cookies together.
Conclusion
These cookies are one of my favorite ways to make a regular day feel a little more special. You get that buttery, nutty bite, the sweet pop of jam, and a pretty cookie that looks like you put in tons of effort. If you take anything from this, let it be this: chill the dough and do not overbake. Try this Classic Linzer Cookies: Easy Homemade Recipe with Raspberry Jam once, and you will probably end up making it a yearly tradition. When you bake them, save a couple for yourself, because you earned it.