Linzer Cookies look fancy, taste buttery and rich, and melt in your mouth with every bite. But what I love most about them is how much joy they bring to the table — they’re a classic for holidays, gifts, or any time you want to bake something that feels special.
This easy Linzer cookie recipe keeps everything simple while still giving you that traditional flavor — nutty, soft, and perfectly balanced with sweet jam.
A Little Story Behind This Recipe
Linzer cookies remind me of my grandmother’s kitchen during winter. She’d make big batches, dusting them with sugar while they were still warm. The scent of toasted almonds and vanilla would fill the house. As a kid, I used to sneak the jam centers before they set — it was worth getting caught for.
Years later, I decided to perfect my own version. I wanted them to have that same tender texture, with buttery edges that crumble just right. After some testing (and a few burnt trays), I found the perfect balance: simple ingredients, a short chill, and careful baking. These cookies have become a staple in my home every December — though honestly, they taste just as good year-round.
Ingredients
Makes About 20 Sandwich Cookies
- 1 cup unsalted butter, softened
- ½ cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup finely ground almonds or almond flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, for warmth)
- ½ cup raspberry jam (or your favorite flavor — strawberry, apricot, or plum all work beautifully)
- Powdered sugar, for dusting
Toast the Almonds (If Using Whole)
If you’re using whole almonds, toast them first. Spread them on a baking sheet and bake at 350°F (175°C) for about 8–10 minutes, until golden and fragrant. Let them cool, then grind finely in a food processor.
This little step brings out the nutty aroma and gives your cookies that authentic Linzer flavor. If you’re using almond flour, you can skip this step.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 2–3 minutes. You want the mixture pale and airy.
Add the egg yolk and vanilla extract, then beat again until smooth. The yolk adds richness and helps bind the dough.
Mix the Dry Ingredients
In another bowl, whisk together the flour, ground almonds, salt, and cinnamon (if using). Gradually add this mixture to the butter mixture, stirring until everything just comes together.
The dough will be soft but not sticky. If it feels too soft, refrigerate it for 10–15 minutes before rolling.
Roll and Chill
Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thick. This method prevents sticking and keeps the dough smooth.
Transfer the rolled dough (still between the parchment) to a baking sheet and refrigerate for 30 minutes. Chilling helps the cookies hold their shape when baked.
Cut the Cookies
Once chilled, use a round or fluted cookie cutter (about 2 inches wide) to cut out shapes. For half of them, use a small cutter (like a heart or circle) to cut out the centers — these will be the tops.
Gather the scraps, reroll, and continue cutting until all the dough is used.
Bake Until Lightly Golden
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Place the cookies about an inch apart and bake for 10–12 minutes, or until the edges are lightly golden. The tops (with cutouts) may bake a little faster, so keep an eye on them.
Let them cool completely on a wire rack before assembling — this ensures the jam won’t melt and the cookies stay crisp.
Add the Jam
Spread about ½ teaspoon of jam on the flat side of each solid cookie. Be gentle — you want just enough to hold but not too much that it seeps out the sides.
Dust the cutout tops with powdered sugar, then carefully sandwich them on top. The bright jam peeking through the cutout looks like stained glass — simple and beautiful.
If you want a slightly firmer filling, let the assembled cookies rest for an hour so the jam can set.
Serve and Enjoy
Linzer cookies are buttery, slightly crisp, and filled with that sweet-tart jam that balances everything. They pair perfectly with tea, coffee, or a mug of hot chocolate.
Arrange them on a plate, dust with extra powdered sugar if you like, and watch them disappear. They’re delicate but full of flavor — every bite feels festive.
My Personal Tips for Perfect Linzer Cookies
- Chill the dough. This is key for clean-cut cookies that keep their shape.
- Toast your nuts. It adds depth and aroma that store-bought almond flour can’t match.
- Don’t overbake. Linzer cookies should be pale with lightly golden edges.
- Use seedless jam. It gives a smoother finish and spreads more evenly.
- Store smart. Keep the cookies and jam separate until the day you serve them for the best texture.
Storage and Make-Ahead Tips
You can make the dough up to 2 days in advance and refrigerate it tightly wrapped.
Baked cookies (without jam) keep well in an airtight container for up to 5 days. Once filled, store them in a single layer in an airtight container and refrigerate for up to 3 days.
If you want to freeze them, freeze the unfilled cookies for up to 2 months. Thaw at room temperature and assemble before serving.
Why This Recipe Always Works
These Linzer cookies are all about balance — nutty, buttery, not too sweet, with a jam center that ties it all together. The almond flour gives them a tender, crumbly texture that melts on your tongue, while the jam adds just enough brightness.
They’re festive but not complicated, impressive but still homemade. You can make them for the holidays or just as a weekend treat, and they’ll taste like something straight from a bakery window.
Once you’ve made them once, they’ll become part of your yearly baking tradition — that one recipe everyone asks for again.
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Rolling pin
- Parchment paper
- Cookie cutters (round and small shape)
- Wire rack
- Small sieve (for dusting sugar)
Related Questions
1. Can I Use Other Nuts Instead of Almonds?
Yes! You can substitute hazelnuts, pecans, or even walnuts. Just make sure to grind them finely — large bits can make the dough crumbly. Hazelnuts in particular give a lovely flavor twist.
2. What’s the Best Jam for Linzer Cookies?
Traditionally, raspberry jam is used because of its tart flavor, but apricot, strawberry, or cherry jam all work beautifully. For something different, try a thin layer of lemon curd for a zesty version.
