Traditional Linzer Cookies are rich, buttery cookies beautifully accentuated by almonds, fruit preserves, and cinnamon. Cut out in all sorts of fun shapes and filled with your choice of jam filling, Linzer cookies deserve a starring role on your Christmas cookie platter!
Have you ever had a Linzer cookie?
They are quite delicious, and I love the jam inside.
These festive cookies are perfect for the holidays and much easier to make than I originally thought they’d be.
Just some extra time and a little bit of patience are required, but I know you’ll be quite pleased with the tasty results!
These Linzer Cookies filled with raspberry jam are Day 2 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies
Day 2 – You’re on it!
Day 3 – Chocolate Dipped Orange Cookies
Day 4 – Turtle Tassies
Day 5 – Fruity Pebbles Cookies
Day 6 – Brownie Mix Cookies
Day 7 – Cornflake Wreaths
Day 8 – Double Chocolate Peppermint Cookies
Day 9 – Pizzelles
Day 10 – Bourbon Toffee Cookies
Day 11 – Peppermint Gooey Bars
Day 12 – Chocolate Cherry Thumbprints
SAVE THIS LINZER COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What is the origin of Linzer cookies?
The city of Linz in Austria has the oldest known recipe of the Linzer torte, the “father” of this delightful sandwich cookie. While the tart recipe dates back to the 1600s, it was introduced to America in the mid-1800s. Linzer cookies use the same recipe as the Linzertorte but are served sandwiched around jam or preserves, usually raspberry. As one of the prettiest cookies, these are popular at holiday gatherings!
Are these cookies hard to make?
Because these Austrian Linzer cookies are so beautiful, they look a lot harder to make than they really are! You simply need two cookie cutters– a round cookie cutter or biscuit cutter, and a smaller cookie cutter in whatever cut-out shape you want for the top cookie. They do sell a kind of specific Linzer cookie cutter but you don’t need one. I do have this set, and like the spring release on the cutter. It makes it easy to release the dough once it’s been cut.
You also need a little extra time, as the dough needs to be refrigerated for two hours before use.
Linzer Cookie ingredients
Before we get to the whole recipe, here are some notes about the ingredients you’ll need to make these buttery cookies.
- Flours– you’ll need both all-purpose flour and almond flour for this recipe. If you want to make this recipe gluten-free, you can substitute a gluten-free flour for the regular flour. You can also substitute ground almonds for the almond flour. You’ll need about ¼ cup of ground almonds in its place.
- Cinnamon and nutmeg– these warm spices provide a nice contrast to the almond and fruit preserves, but can be omitted.
- Butter– use unsalted butter in this recipe. If you only have salted butter, that’s fine, but omit the ¼ tsp of salt.
- White sugar– these cookies are made with traditional granulated sugar.
- Egg– use one large egg to bind ingredients together
- Vanilla extract– I love using this to bring out the flavor of the shortbread. You could also use almond extract for some extra nutty flavor.
- Raspberry jam or preserves– use your favorite jam in this recipe. While raspberry jam is traditional, feel free to experiment with other flavors of jam, or even lemon curd!
- Powdered sugar– a little bit of confectioners’ sugar is used to dust the finished cookies for that beautiful holiday look.
How to make Linzer Cookies
Prep the dough: In a small bowl, whisk together dry ingredients. In a separate large bowl, beat the butter and sugar together until it is light and fluffy, then add egg and vanilla and mix well. Add the flour mixture to the wet ingredients and mix until just incorporated.
Roll and Refrigerate: Divide the Linzer cookie dough in half and place each half on plastic wrap. Use a rolling pin to roll each half into sheets about 1 inch thick and wrap them in plastic. Refrigerate dough sheets for 2 hours or until firm.
Prepare Baking Sheets and Surface: When you are ready to bake, preheat your oven to 350 degrees. Line two baking sheets with parchment paper, then roll out one dough disk on a lightly floured surface to ⅛ inch thickness while keeping the other disc of dough refrigerated.
Cut Out Cookies: Cut out 3-inch rounds in the first sheet of dough for the bottom cookies. Place them on one cookie sheet. Re-roll dough scraps and refrigerate as necessary to keep dough firm in between batches.
With the second sheet of dough, cut out cookies with the round cutter and the middle insert of your choice for the top of the cookie. Place cookies on the second parchment-lined baking sheet, re-rolling and refrigerating scraps as necessary to keep the dough firm in between batches.
Bake Cookies: Bake cookies for 10-12 minutes until light and slightly golden. Transfer them to a wire rack to cool. Dust baked tops of the cookies with powdered sugar if desired before assembling the cookies. I absolutely LOVE using this dusting wand to sprinkle the powdered sugar over the cookies because it distributes the powdered sugar so evenly.
Cookie Assembly: When cookies are fully cooled, spread a teaspoon of jam on each of the whole cookie bottoms. Then gently place the top cutout cookie onto the jam layer to form the sandwich cookie.
How to store leftover Linzer cookies
These scrumptious Linzer cookies can be stored at room temperature in an airtight container. To freeze them, separate layers of cookies in an airtight container with sheets of parchment.
Other Cutout Cookies
Our Favorite Raspberry Recipes
Raspberry Jam is the star of these delicious cookies, but we have tons of other recipes that feature raspberries here on the blog.
- Raspberry Star Bread
- Simple Raspberry Syrup
- Blue Raspberry Dream Bars
- Raspberry Cream Cheese Scones
- No Bake Raspberry Cream Dream Bars
- Orange-Spice Cake with Cran-Raspberry Filling
Filled with raspberry jam or preserves and dusted with powdered sugar, these Linzer Cookies make a beautiful addition to cookie trays. They are popular and festive dessert during the holidays.
- 2 cups all-purpose flour
- ⅔ cup almond flour can also use ground almonds, see NOTE
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- ¾ cup raspberry jam or preserves can use seedless
- ¼ cup powdered sugar for dusting
- In a small bowl, whisk together both flours, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 -4 minutes. Add the egg, and vanilla and mix well.
- Add the dry ingredients to the wet, and mix only until just incorporated.
- Divide the dough in half and place each onto a sheet of plastic wrap. Form each into disks about 1-inch in thickness. Wrap in plastic and refrigerate for at least 2 hours until firm.
- When ready to bake, preheat oven to 350° F. Prepare two baking sheets by lining them with parchment paper. Lightly flour a clean work surface, and roll out one dough disk to about ⅛-inch in thickness, keeping the other refrigerated.
- Cut out 3-inch rounds in the dough. These will be the bottoms of the cookies. Place onto a baking sheet and bake for 10-12 minutes until light and golden in color. Transfer to a wire rack to cool completely. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process.
- With the second half of the disk, cut out cookies with the middle insert of your choice. Place onto prepared baking sheet and bake for 10-12 minutes, until light and slightly golden. Transfer to a wire rack and cool. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process. Dust tops of cookies with powdered sugar, if desired. It is important to do this before assembly so that the powdered sugar doesn't cover the jam.
- Spread a teaspoon of jam on each of the whole cookies. Gently place the top cutout onto a bottom.
- Cookies can be stored in an airtight container at room temperature. To freeze, separate layers of cookies stored in an airtight container with a sheets of parchment.
Also, instead of raspberry jam, you can use any flavor jam you’d prefer or even lemon curd.