If you’ve ever wanted a cookie that’s buttery, nutty, fruity, and eye-catching all at once, Linzer Cookies are just what you’re after. These delicate Austrian treats—two tender, almond-laced cookies sandwiched with tart raspberry jam and dusted with snowy powdered sugar—are as joyful to make as they are to eat. Whether you’re baking for the holidays or simply want to add a little magic to afternoon tea, Linzer Cookies never fail to deliver on flavor, nostalgia, and that all-important “wow” factor when you set them out for friends and family.
Ingredients You’ll Need
The beauty of Linzer Cookies is how each ingredient plays a starring role—there’s nothing here you can skip, and every bite is proof! With just a handful of pantry staples and a couple of special touches, you’re guaranteed layers of flavor and texture that make these cookies beloved worldwide.
- All-purpose flour: The sturdy backbone of your dough, delivering structure and a tender crumb for the cookies.
- Baking powder: Just a touch for a bit of lift, ensuring your cookies turn out light and not too dense.
- Salt: A pinch sharpens the sweetness and balances all that buttery flavor.
- Ground cinnamon: Adds gentle warmth and that classic spice note Linzer Cookies are known for.
- Unsalted butter (softened): This is key for that melt-in-your-mouth texture—room temperature butter is best!
- Granulated sugar: Sweetness with a little crunch, helping the cookies brown and hold their shape.
- Finely ground blanched almonds or almond flour: Brings signature nuttiness and a whisper of rich flavor that sets Linzer Cookies apart.
- Large egg: Binds everything together and gives the dough just enough tenderness.
- Pure vanilla extract: Rounds out the flavors and offers that sweet, floral aroma we all love.
- Almond extract (optional): For an extra almond punch—feel free to include if you love that marzipan flavor!
- Seedless raspberry jam: The tart, fruity filling that brings the cookie together in glorious harmony.
- Powdered sugar for dusting: The final flourish for picture-perfect, snow-capped Linzer Cookies.
How to Make Linzer Cookies
Step 1: Prepare the Dry Ingredients
Start off by grabbing a medium bowl and whisking together your all-purpose flour, baking powder, salt, and cinnamon. This quick step ensures all those dry elements are evenly distributed, setting up your dough for flavor in every bite and a perfectly soft texture throughout.
Step 2: Cream Butter, Sugar, and Almonds
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is pale and fluffy—think soft, billowy clouds! Next, blend in the finely ground almonds or almond flour. This is where the Linzer Cookies get that rich, nutty flavor. Add the egg, pure vanilla extract, and almond extract if using, then mix until smooth and creamy.
Step 3: Bring the Dough Together
Gradually add the dry ingredients into the butter mixture, stirring until just combined—be gentle and stop as soon as you have a uniform dough. Overmixing can make these delicate cookies tough, so as soon as it holds together, you’re golden!
Step 4: Chill the Dough
Divide the dough into two equal pieces, shape each into a flat disc, and wrap tightly in plastic wrap. Pop these in the refrigerator for at least an hour—chilling is the secret to cookies that roll easily and hold their shapes, giving Linzer Cookies their signature crisp-edged silhouette.
Step 5: Roll and Cut Out Cookies
Once chilled, set your oven to 350°F (175°C) and line your baking sheets with parchment. On a lightly floured surface, roll out one dough disc to about 1/8-inch thick. Use a round or fluted cookie cutter for the base cookies. For the tops, use a smaller shape (like a star or heart) to cut “windows” in half of your cookies—it’s the hallmark of classic Linzer Cookies and so fun to do!
Step 6: Bake to Golden Perfection
Arrange cookies about an inch apart on your prepared pans, then bake for 8 to 10 minutes. You want the edges just barely golden—any longer and you’ll lose that lovely tenderness. Let them cool on the pan for a couple of minutes before transferring to a wire rack; this stops them from breaking and helps them firm up.
Step 7: Assemble and Finish
Once completely cooled, flip the solid cookies over and spread a dainty dollop (about 1/2 teaspoon) of raspberry jam on each. Dust your cut-out “window” cookies generously with powdered sugar, then gently sandwich on top of the jam. Admire your handiwork—each Linzer Cookie should boast a sweet ruby-red jewel peeking through a snowy sugar sprinkle!
How to Serve Linzer Cookies
Garnishes
While classic Linzer Cookies are always dusted with powdered sugar, you can give them a twist by adding a little finely grated lemon zest atop the jam before sandwiching, or using colorful sanding sugar for a festive sparkle. A light brush of melted white chocolate around the edges is decadent for special occasions.
Side Dishes
Linzer Cookies shine alongside a hot cup of tea, a strong espresso, or even a glass of cold milk. For a dessert tray, serve them beside buttery shortbread, chocolate-dipped biscotti, or dainty petit fours—you’ll have the prettiest cookie plate at the party!
Creative Ways to Present
Stack Linzer Cookies in a clear jar tied with ribbon for a homemade gift, or arrange them in layers with parchment in a festive tin. For dessert tables, display on tiered cake stands with fresh raspberries tucked around, or use a variety of center cut-out shapes for playful visual interest. They double as edible ornaments when threaded with ribbon and hung with care!
Make Ahead and Storage
Storing Leftovers
Once assembled, Linzer Cookies will keep beautifully in an airtight container at room temperature for up to five days. In fact, they’re often even tastier the day after baking, when the jam gently softens the centers and melds all the flavors together—just be sure to keep them shielded from humidity to maintain that delicate crispness!
Freezing
If you want to get ahead for a big event, you can freeze the baked (unassembled) Linzer Cookies in an airtight container for up to a month. Thaw at room temperature, then fill and dust with sugar just before serving for best freshness. Freezing filled cookies isn’t recommended, as the jam can make them a bit too moist after thawing.
Reheating
While Linzer Cookies are best enjoyed at room temperature, if you’d like to revive their just-baked aroma, you can warm them lightly in a low oven (around 275°F) for 2–3 minutes. This brings back that buttery, toasty fragrance without melting the sugar or jam.
FAQs
Can I use different jams besides raspberry?
Absolutely! While raspberry is traditional, Linzer Cookies are a fantastic canvas for experimenting with apricot, blackberry, cherry, or blackcurrant jams. Just choose a seedless, thick jam for best results.
Do I have to use almond flour?
That nutty almond flavor is part of what makes Linzer Cookies unique, but you can substitute finely ground hazelnuts or walnuts for a different twist. If you’re nut-free, try using more flour and a teaspoon of lemon zest, but expect a slightly different texture.
How do I keep the cookies from getting soggy?
Let the cookies cool completely before assembling, and use a thick, good-quality jam. Storing them in a cool, airtight container helps, and assembling just before serving works for extra crispness, especially in humid weather.
Why do I need to chill the dough?
Chilling the dough ensures your Linzer Cookies hold their shape when baked, making it easier to cut out crisp edges and those adorable center windows. It also deepens the flavors and reduces sticking as you roll and shape the cookies.
Can I make the dough in advance?
Yes! The dough keeps beautifully in the refrigerator for up to two days or can be frozen (well-wrapped) for up to a month—just thaw in the fridge overnight and proceed with rolling and cutting when you’re ready to bake.
Final Thoughts
If you’ve never tried making Linzer Cookies at home, you’re in for a delightful experience—both in the baking and the sharing. Each cookie is a bite-sized celebration of taste and tradition, sure to become a family favorite in no time. I can’t wait for you to taste that wonderful blend of jammy sweetness, nutty richness, and buttery tenderness—roll up your sleeves and treat yourself to a batch soon!
Print
Linzer Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 sandwich cookies 1x
- Diet: Vegetarian
Description
These classic Linzer Cookies are a delightful treat perfect for the holiday season or any time you crave a delicate, jam-filled dessert. These sandwich cookies feature a buttery almond dough with a hint of cinnamon, filled with sweet raspberry jam and dusted with powdered sugar.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup finely ground blanched almonds or almond flour
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup seedless raspberry jam
- Powdered sugar for dusting
Dough:
Filling and Decoration:
Instructions
- Dough Preparation: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a large bowl, cream butter and sugar until fluffy. Add almonds, egg, vanilla extract, and almond extract. Mix in dry ingredients until just combined. Divide dough, wrap, and chill.
- Baking: Preheat oven to 350°F (175°C). Roll out dough, cut into shapes, and bake for 8-10 minutes. Cool on a wire rack.
- Assembly: Spread jam on solid cookies, dust cut-out cookies with powdered sugar, and sandwich together.
Notes
- Store cookies in an airtight container for up to 5 days.
- Best enjoyed the next day when the jam has softened the cookies.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
