These Linzer cookies are buttery, lightly almond-y, and filled with sweet jam—aka the cookies that always look like they came from a bakery. They’re tender like shortbread, but not dry, and that jam center makes every bite feel special. If you’re baking for Valentine’s Day or the holidays, this is one of those “everyone asks for the recipe” cookies.
A Classic Cookie That Looks Fancy (But Isn’t Hard)
Linzer cookies are basically a sandwich cookie: a soft almond shortbread base + a cute cut-out “window” + jam in the middle. The secret is chilling the dough so your shapes stay sharp and the cookies bake up neat and pretty.
You can use any jam you love, but raspberry and apricot are classics. And once you dust the tops with powdered sugar? Instant bakery vibes. This Linzer cookies recipe is easy enough for beginners, but the results feel extra special.
Why You’ll Love These Linzer Cookies
- Bakery-style look: The jam window and powdered sugar make them look fancy with minimal effort.
- Buttery and tender: Almond flour keeps the cookies soft and delicate.
- Perfect for gifting: These cookies travel well and look gorgeous in a tin.
- Custom jam flavors: Raspberry, apricot, strawberry—use your favorite.
- Fun to make: Cookie cutters turn baking into a little craft project.
- Make-ahead friendly: Dough and baked cookies both store well.
Ingredients for Linzer Cookies
- All-purpose flour (2 cups): Structure for the cookie. Spoon and level so the dough isn’t dry.
- Almond flour (1 cup): Adds that classic nutty flavor and tender crumb. Ground almonds can work too.
- Fine salt (3/4 teaspoon): Balances sweetness. If using table salt, use 1/2 teaspoon.
- Ground cinnamon (1/2 teaspoon, optional): Cozy flavor, especially for winter baking.
- Unsalted butter (1 cup, room temperature): Makes the cookies rich and buttery.
- Granulated sugar (2/3 cup): Sweetens without making them overly soft.
- Vanilla extract (2 teaspoons): Warm cookie flavor.
- Almond extract (1/2 teaspoon, optional): Makes them taste extra “linzer.”
- Large egg (1): Helps bind the dough.
- Lemon zest (zest of 1 lemon): Brightens and keeps the cookies from tasting flat. Orange zest is also lovely.
- Powdered sugar: For that classic snowy top.
- Jam (about 1/2 cup): Raspberry, strawberry, apricot—anything you love.
Helpful aside: If your jam is very chunky, warm it for 10 seconds and stir so it spreads smoothly.
How to Make Linzer Cookies
- 1. Preheat and prep: Heat oven to 350°F and line two baking sheets with parchment.
- 2. Combine dry ingredients: Whisk flour, almond flour, salt, and cinnamon (if using) in a bowl.
- 3. Cream butter and sugar: Beat butter and sugar on medium-high about 2 minutes until light and fluffy. Beat in vanilla, almond extract, egg, and lemon zest.
- 4. Mix in dry ingredients: Add dry ingredients and mix on low until a soft dough forms.
- 5. Chill the dough: Press dough into a 1-inch thick disk, wrap tightly, and chill 30–60 minutes. (This helps your cut-outs stay crisp.)
- 6. Roll and cut: Roll dough on a floured surface to about 1/4-inch thick. Cut shapes. Cut “window” shapes in half of the cookies. If dough feels warm, chill the cut cookies on the tray for 10 minutes.
- 7. Bake: Bake 11–13 minutes until edges are lightly golden. Cool on the tray 5 minutes, then move to a rack to cool completely.
- 8. Assemble: Dust the window cookies with powdered sugar. Spread about 1 teaspoon jam on each solid cookie, then top with a powdered cookie. Press gently.
Tips for Perfect Linzer Cookies
- Chill the dough: Cold dough keeps the details sharp.
- Keep thickness even: 1/4-inch makes the perfect tender bite.
- Dust tops before assembling: Powdered sugar stays clean and pretty.
- Don’t overbake: Pull them when edges are barely golden.
- Use a smooth jam: Warm and stir if needed for easy spreading.
Variations & Substitutions
- Different jams: Raspberry, strawberry, apricot, cherry—go wild.
- Citrus twist: Use orange zest instead of lemon zest.
- Chocolate-hazelnut: Fill with chocolate-hazelnut spread for a fun twist.
- Gluten-free: Use a gluten-free all-purpose flour blend (results vary by brand).
- Valentine shapes: Use hearts for windows and circles for the outside.
Storing & Freezing
- Room temp: Store in an airtight container for 5–7 days.
- Freezer: Freeze baked cookies (unfilled) up to 3 months. Fill after thawing for best texture.
Serving Suggestions
- Coffee or tea cookie plate
- Gift boxes for holidays and Valentine’s Day
- Dessert board with berries and chocolates
Reader Review: These linzer cookies looked like they came from a bakery. The dough was easy to work with and the jam windows were so cute!
If you bake these Linzer cookies, leave a rating and comment. What jam flavor did you use?