Linzer Cookies are one of those desserts that look fancy and festive, but you can absolutely make them at home. They’re buttery, lightly spiced, and filled with sweet-tart jam—then finished with a snowy dusting of powdered sugar. If you’re building a holiday cookie tray, these are always the first cookies people reach for.
The standout feature is the dough itself: a simple almond-scented cookie dough that stays tender and rich without being crumbly. The key is chilling the dough so it’s easy to roll and the cookies keep their clean cut-out shapes. Trust me, don’t skip the chill—Linzer Cookies are so much easier when the dough is cold.
These Linzer Cookies are a true crowd-pleaser for cookie exchanges, parties, and gifting. Once you make a batch, everyone will ask for your Linzer Cookies recipe.
Why You’ll Love These Linzer Cookies
- Bakery-style look: Powdered sugar tops and jam windows make them look extra special.
- Buttery and tender: Almond flour keeps the cookies soft, rich, and delicate.
- Perfect sweet-tart balance: Jam filling brings bright flavor in every bite.
- Make-ahead friendly: Dough and baked cookies both store well for stress-free baking.
- Great for gifting: They travel well and look beautiful in a cookie tin.
- Easy to customize: Change the jam, swap the spices, or use different cut-outs.
Ingredients for Linzer Cookies
Linzer Cookie Dough
- All-purpose flour (2 cups): Gives the cookies structure so they roll and cut cleanly.
Tip: Spoon and level for a tender cookie (too much flour can make them dry).
- Almond flour (1 cup): Adds rich flavor and that classic Linzer texture.
Sub: Finely ground hazelnut flour if you want a traditional twist.
- Cinnamon (1 teaspoon): Adds warm flavor without overpowering.
Optional: Add 1/8 teaspoon ground cloves for a holiday vibe.
- Salt (1/2 teaspoon): Balances sweetness and boosts flavor.
- Unsalted butter (1 cup / 2 sticks, softened): The buttery base that makes these cookies tender.
- Granulated sugar (2/3 cup): Sweetens and helps the cookies crisp slightly at the edges.
- Egg yolk (1 large): Adds richness and helps bind the dough without making it puffy.
- Vanilla extract (2 teaspoons): Warm flavor that makes the dough taste bakery-style.
- Almond extract (1/2 teaspoon): Classic Linzer flavor.
Sub: More vanilla if you prefer a milder cookie.
- Lemon zest (1 teaspoon, optional): Brightens the dough and makes the jam taste even fresher.
Filling + Finish
- Raspberry jam (3/4 cup): The classic Linzer filling—sweet and tangy.
Sub: Apricot or strawberry jam, or any thick preserves you love.
- Powdered sugar (for dusting): Gives the tops that pretty, snowy finish.
How to Make Linzer Cookies
- 1. Whisk the dry ingredients: In a bowl, whisk flour, almond flour, cinnamon, and salt until evenly mixed. This helps the cookies bake with consistent flavor and texture.
- 2. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium for 2 minutes, until light and fluffy. This creates a tender cookie (not dense).
- 3. Mix in the flavor: Beat in the egg yolk, vanilla, almond extract, and lemon zest (if using) until smooth. Scrape the bowl so nothing hides at the bottom.
- 4. Combine into dough: Add the dry ingredients and mix on low just until the dough comes together. It should feel soft and slightly sticky. If it looks very sticky, chill will fix it—don’t keep adding flour.
- 5. Chill the dough: Divide into two discs, wrap, and refrigerate for 1–2 hours. Cold dough rolls cleaner and keeps cut-outs sharp.
- 6. Roll and cut: Heat oven to 350°F. Roll one disc on a lightly floured surface to about 1/8-inch thick. Cut circles (about 2–2 1/2 inches). For half the cookies, cut a small center shape (heart, star, circle). Place on parchment-lined baking sheets.
- 7. Bake until set: Bake for 9–11 minutes, until the edges look set and just barely golden. Let cookies cool on the sheet for 5 minutes, then move to a rack to cool completely.
- 8. Dust the tops: Dust the cut-out window cookies with powdered sugar while they’re cool. Powdered sugar goes on the tops only—this keeps the jam from turning it gooey.
- 9. Fill and sandwich: Spread about 1 teaspoon jam on each solid cookie bottom. Gently place a powdered sugar top cookie over it and press lightly. Let them sit 10 minutes so the jam settles.
Reader Review: “These Linzer Cookies turned out beautiful! The jam stayed put, the cookies were tender, and the powdered sugar windows made them look like a bakery treat.”
Tips for Perfect Linzer Cookies
- Chill the dough: Cold dough is the easiest way to get sharp shapes and less sticking.
- Roll evenly: 1/8-inch thickness gives you tender cookies that don’t feel too thick when sandwiched.
- Don’t overbake: Pull them when edges are just barely golden—overbaking makes them dry.
- Use thick jam: Thin jam can leak out the sides; choose a thick preserve.
- Dust tops before filling: Powdered sugar on jam can melt and get sticky.
- Clean cuts: Dip cutters in flour and tap off the extra for crisp edges.
Variations & Substitutions
- Apricot Linzer Cookies: Swap raspberry jam for apricot for a classic bakery flavor.
- Strawberry version: Use strawberry preserves and add lemon zest to the dough for brightness.
- Chocolate hazelnut twist: Fill with chocolate hazelnut spread (cookies will be sweeter, so use a thinner layer).
- Spice blend: Add 1/4 teaspoon nutmeg for extra warmth.
- Gluten-free: Use a 1:1 gluten-free flour blend (roll gently; dough may be slightly more delicate).
- Different shapes: Hearts, stars, snowflakes—anything works. Just keep tops and bottoms matched.
- Jam lazy version: Skip sandwiching and make thumbprint-style cookies with jam in the center.
Make-Ahead & Freezing
- Make-ahead dough: Wrap and refrigerate for up to 3 days. Let it sit at room temperature for 10 minutes if it’s too firm to roll.
- Freeze dough: Freeze wrapped dough discs up to 2 months. Thaw overnight in the fridge.
- Freeze baked cookies: Freeze plain (unfilled) cookies in a container for up to 2 months. Thaw, then dust and fill.
- Filled cookies: They’re best within a few days since jam can soften the cookies over time.
Storing & Serving
- Room temperature: Store assembled Linzer Cookies in an airtight container for 3–4 days.
- Layering tip: Place parchment between layers so the powdered sugar tops stay pretty.
- Best texture: These taste amazing the day after you fill them—the jam slightly softens the cookie in the best way.
Serving Suggestions
- Holiday cookie tray: Pair with sugar cookies, chocolate cookies, and something peppermint.
- Tea time treat: Perfect with coffee, tea, or hot cocoa.
- Gifting: Stack in a tin with parchment and add a little extra powdered sugar right before gifting.
- Party dessert: Arrange on a platter with fresh berries for a simple, pretty spread.
If you make these Linzer Cookies, leave a rating and a comment—I love hearing what jam you used. Are you team raspberry, apricot, or something fun like strawberry?