• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cookies » Linzer Cookies

    Linzer Cookies

    Published: November 26, 2021 · Modified: Nov 26, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Made with simple ingredients, these Linzer Cookies are a holiday classic. The melt-in-your-mouth shortbread sandwich cookies are so buttery,  filled with jam, and topped with ​​a generous dusting of powdered sugar. Savory and sweet, these cookies are a crowd-pleaser!

    A plate with three linzer cookies by a mug of milk and a platter of cookies.
    233 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a single layer of multiple linzer cookies.
    Pinterest graphic of a platter of linzer cookies.
    Pinterest graphic of a plate with three linzer cookies.
    Pinterest graphic of a plate with three linzer cookies by a platter with more.

    These almond-flavored shortbread cookies are a go-to during the holidays! They’re so festive, easy to customize, and come together quickly. Originally from Austria, these cookies are based on a Linzer Torte, a pastry made with a lattice pie crust and filled with jam. While these cookies are a popular addition to a holiday cookie box, they can be enjoyed year-round. For another treat that’ll fit perfectly in your cookie box, try my easy Christmas crack, shortbread recipe, or Italian anise cookies.

    What You Need to Make This Recipe

    Ingredients needed to make linzer cookies.

    Almond flour — traditionally, you make linzer cookies with ground nuts. To make things easier, I use almond flour. It’s convenient as you get the classic nutty flavor and it’s already finely grounded.

    Butter — plan ahead by taking the butter out of the fridge so it can soften. It needs to be at room temperature to cream smoothly. Also, be sure to use unsalted butter as there is already salt added to the recipe.

    Sugar — using granulated sugar yields flat and crispy shortbread cookies.

    Jam — I use raspberry jam, but you can use any fruit jam for the linzer cookies’ filling. I suggest using a good quality jam as it is one of the highlights of the cookies.

    How to Make Linzer Cookies

    Set of two photos showing eggs added to a mixer and then dry ingredients added.

    1. In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium- speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.

    2. In a large bowl, whisk together the flour, almond flour, cinnamon, and salt. With the mixer on low, gradually add the flour mixture until combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.

    Set of two photos showing dough rolled and cut with a cookie cutter.

    3. Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll 1 disc to 1/4-inch thickness.

    4. Using a 2-inch round cutter, cut 36 cookies, re-rolling scraps as needed. Place cookies about 2 inches apart on the baking sheets. Using a 1/2 to 3/4-inch round, diamond, or star cutter, punch out the center of 18 cookies. Refrigerate for 30 minutes.

    Set of two photos showing the cookies dusted with sugar and assembled.

    5. Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes. Dust the cookies with holes with confectioners’ sugar.

    6. Over a small bowl, press the jam through a fine-mesh sieve with the back of a spoon. Place about ½ teaspoon of jam in the center of each of the whole cookies. Place the sugared cookies on top of the jam, pressing gently to create a cookie sandwich. Store cookies flat in an airtight container for up to 5 days.

    Multiple linzer cookies in a single layer on a white surface.

    Pro Tips for Making This Recipe

    • Adding too much flour will lead to the linzer cookies being dry. The best and easiest way to measure the flour is by using a kitchen scale. 
    • Eggs are easier to separate when cold as the yolks are firmer and much less likely to break.
    • Don’t skip letting your cookie dough sit at room temperature before rolling it out to prevent the dough’s edges from cracking.
    • The easiest way to transfer the cut cookies is to slide under the cutouts by using an offset spatula. Lifting with your hands might stretch them out.
    • Flouring your ​​cookie cutters, spatulas, and rolling pin will keep the dough from sticking.
    • If you add the powdered sugar too soon to the cookies, the residual heat will melt them.
    • Change up the shapes of the cookies by using different cookie cutters such as a star, heart, or flower shape.
    • Don’t have powdered sugar? Make your own with this homemade powdered sugar recipe.

    A platter of multiple linzer cookies.

    Frequently Asked Questions

    What other fillings can I use?

    Instead of raspberry jam, try strawberry, blueberry, or apricot jam in this linzer cookies recipe. Lemon curd, Nutella, and caramel are great filling alternatives as well!

    How do I store these cookies?

    Leftover linzer cookies can be stored in an airtight container on the counter for up to three days. If you’d like them to last longer, store them in the refrigerator. However, they will lose some of their crispiness in the fridge.

    Can I freeze the baked cookies?

    Assembled cookies freeze well for up to 3 months, but you will have to re-dust the cookies with powdered sugar. Alternatively, you can freeze the cookies before dusting and filling them with jam.

    Can I freeze raw cookie dough?

    Yes! After you’ve wrapped the dough for the fridge, you can freeze it inside. When ready to bake, thaw the dough in the refrigerator before rolling it out and cutting with the cookie cutter.

    If you love this recipe try these out!

    • A plate with two Mexican wedding cookies, one with a bite taken out.

      Mexican Wedding Cookies

    • A platter with multiple lace cookies in front of a plate with two cookies and coffee.

      Lace Cookies

    • A plate with a candy cane cookie in front of a platter of them.

      Candy Cane Cookies

    • A plate with a hot chocolate cookies in front of a glass of milk.

      Hot Chocolate Cookies

    • Rosette Cookies

      Rosette Cookies

    If you’ve tried this Linzer Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Linzer cookies in a single layer on a flat surface.
    Print
    5 from 3 votes

    Linzer Cookies

    A classic holiday treat, these Linzer Cookies are so festive! A sweet raspberry jam sandwiched between buttery shortbread cookies, these cookies are always a welcomed treat.
    Course Dessert
    Cuisine Austrian
    Prep Time 15 minutes
    Cook Time 10 minutes
    Chill Time 1 hour 35 minutes
    Total Time 2 hours
    Servings 36 servings
    Calories 168kcal
    Author John Kanell

    Equipment

    • Mixer
    • Rolling Pin
    • Cookie cutters

    Ingredients

    • 2⅔ cups all-purpose flour (320g)
    • 1½ cups almond flour (150g)
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1½ cups unsalted butter softened (340g)
    • 1 cup granulated sugar (200g)
    • 1 teaspoon fresh lemon zest
    • 2 large egg yolks
    • 2 teaspoons vanilla extract
    • ½ cup raspberry jam (120mL)
    • powdered sugar to garnish

    Instructions

    • In a large bowl, whisk together the flour, almond flour, cinnamon, and salt.
    • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium- speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.
    • With the mixer on low, gradually add the flour mixture until combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.
    • Preheat the oven to 350F. Line two baking sheets with parchment paper.
    • Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll 1 disc to 1/4-inch thickness. Using a 2-inch round cutter, cut 36 cookies, rerolling scraps as needed. Place cookies about 2 inches apart on the baking sheets.
    • Using a 1/2 to 3/4-inch round, diamond, or star cutter, punch out the center of 18 cookies. Refrigerate for 30 minutes.
    • Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely, about 30 minutes. Repeat with the remaining dough.
    • Over a small bowl, press the jam through a fine-mesh sieve with the back of a spoon. Discard the seeds.
    • Turn the whole cookies flat side up and place about ½ teaspoon of jam in the center. Dust the cookies with holes with confectioners’ sugar. Place the sugared cookies on top of the jam, pressing gently to create a cookie sandwich. Store cookies flat in an airtight container for up to 5 days.

    Notes

    • Adding too much flour will lead to the linzer cookies being dry. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
    • Eggs are easier to separate when cold as the yolks are firmer and less likely to break.
    • Don’t skip letting your cookie dough sit at room temperature before rolling it out to prevent the dough’s edges from cracking.
    • The easiest way to transfer the cut cookies is to slide under the cutouts by using an offset spatula. Lifting with your hands might stretch them out.
    • Flouring your ​​cookie cutters, spatulas, and rolling pin will keep the dough from sticking.
    • If you add the powdered sugar too soon to the cookies, the residual heat will melt them.
    • Change up the shapes of the cookies by using different cookie cutters such as star, heart, or flower shape.
    • Don’t have powdered sugar? Make your own with this homemade powdered sugar recipe.

    Nutrition

    Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 36mg | Potassium: 18mg | Fiber: 1g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Rugelach
    Star Bread »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    233 shares