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Linzer Cookies are Christmas classics that never disappoint! Buttery homemade cookies are sandwiched together with sweet jam and dusted with powdered sugar to make them truly picture perfect. I like to bake them up for cookie exchanges and leave a few out for Santa Claus.
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Linzer cookies are derived from the Austrian dessert known as Linzertorte. They are a mini version of this dessert that is made from a butter dough, pressed into a tart form, filled with jam, and then topped with a lattice crust.
To me, nothing quite says Christmas like a beautiful Linzer Cookie. These classic cookies have been baked in kitchens all over the world since the 1600s… Now that’s truly timeless.
I absolutely love a cookie that’s as pretty as it is scrumptious, so I created this easy-to-follow recipe to simplify the process and give you all of the classic results you want with none of the extra frills and fuss you don’t.
Tips for Beginners
- Almond flour. If you can’t find any, make your own by adding 48 grams of almonds to a food processor and processing them until fine.
- Because the dough is so buttery. It may become sticky as you work with it. Work with small batches, leaving the rest in the refrigerator until ready to use.
- Flour your cookie cutters. This helps keep the dough from sticking.
- Up the almond flavor. Add 1 tsp almond extract to the dough in step 2.
- For nut-free cookies. Swap the almond flour for ½ cup + 2 tbsp all-purpose flour.
- Choose your favorite jam. I’m using cherry jam, but you could use any jam that you like. Strawberry and apricot are the most traditional jams used in Linzer cookies.
- Any window shape works. Form any shape you want in the little windows.
Linzer Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- Baking Sheet
- Linzer cookie cutter
Ingredients
- 1 cup unsalted butter 226g, room temperature (2 sticks)
- 1 cup granulated sugar 200g
- 1 large egg 50g, room temperature
- 1 tsp pure vanilla extract 4g
- 2½ cups all-purpose flour 300g, spooned and levelled
- ½ cup almond flour 48g (see note)
- 1 tsp baking powder 4g
- ¼ tsp kosher salt
- ¼ cup powdered sugar 28g
- ½ cup cherry jam 170g
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla. Mix to combine.1 large egg, 1 tsp pure vanilla extract
- In a separate medium bowl, whisk together the flour, almond flour, baking powder, and salt.2½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, ¼ tsp kosher salt
- Add the dry ingredients to the wet and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Divide the dough into 2 discs and wrap them in plastic wrap. Place them in the refrigerator to chill for 30 minutes.
- Turn the dough out onto a lightly floured surface and roll it out to ¼-inch thick.
- Cut out 3-inch shapes (circles, stars, trees, etc.) from the dough and place them on a parchment-lined baking sheet. You'll want to cut out 36 cookies.
- Using a 1-inch cookie cutter of the same shape, cut the center out of half of the cookies. This will allow us to see the jam filling in the final Linzer cookies!
- Chill the cookies in the freezer (or refrigerator) for 30 minutes.
- While the dough chills, preheat the oven to 350°F.
- Bake the cookies for 13-15 minutes, or until they are just golden brown. Allow the cookies to cool completely on the tray.
- When the cookies have cooled, generously dust the tops of the cookies with a hole in the center with powdered sugar.¼ cup powdered sugar
- Spread 1 tablespoon of jam onto the center of each whole cookie and carefully place a powdered sugar dusted cookie on top of the jam.½ cup cherry jam
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Linzer Cookies Step by Step
Cream the butter and the sugar: Beat 1 cup unsalted butter and 1 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
Add egg and vanilla: Stir in one egg and 1 tsp vanilla extract.
Combine the dry ingredients: Whisk together 2½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, and ¼ tsp kosher salt in a separate, medium-sized bowl.
Combine dry and wet: Add the dry ingredients to the wet and mix to combine. Scrape down the sides of the bowl as needed.
Divide and chill: Divide the dough into 2 discs, and wrap them in plastic wrap. Place the discs in the refrigerator to chill for 30 minutes.
Roll the dough: Turn the dough out onto a lightly floured surface and roll it out to ¼-inch thick.
Cut the dough: Cut 3-inch shapes (circles, stars, trees, etc.) from the dough and place them on a parchment-lined baking sheet. You’ll want to cut 36 cookies.
Shape the cookies: Using a 1-inch cookie cutter of the same shape, cut the center out of half of the cookies. This will allow us to see the jam filling in the final Linzer cookies!
Chill the cookies: Place the cookies in the freezer (or refrigerator) for 30 minutes to chill.
Get the oven going: While the dough chills, preheat the oven to 350°F.
Bake the cookies: Bake the cookies for 13-15 minutes, or until they begin to just turn golden brown. Allow the cookies to cool completely on the tray before dusting with the powdered sugar.
Dust and add the jam: Once the cookies have completely cooled, generously dust the tops of the cookies with a hole in the center with powdered sugar. Spread 1 tbsp of jam onto the center of each whole cookie.
Top and serve: Place a powdered sugar dusted cookie on top of the jam and serve. Enjoy!
How to Store
If you want to get a head start, Linzer cookie dough can be made through step 5 and stored in the refrigerator for up to 24 hours or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before proceeding with the recipe.
Baked Linzer cookies can be made up to 2 days before you plan to serve them. Store in an airtight container in the refrigerator until ready to serve, up to 4 days. I like to let mine come to room temperature before enjoying them.
Freeze Linzer cookies, filled or unfilled, in a Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before filling and enjoying.
Serving Suggestions
I love to bake around the holidays, and pulling together a cookie tray for dessert is something I look forward to each year. Along with these Linzer cookies, I like to prepare these no-bake avalanche cookies, some crunchy pignoli cookies, and one of my family’s favorites, these Italian anise cookies.
