With their snowy powdered sugar tops and little windows of ruby jam, linzer cookies are the most elegant cookie I bake all year. A tender almond butter cookie, a thin layer of raspberry jam and a second cookie with a heart or star cut from the center come together in a sandwich that tastes as lovely as it looks.
In this post I walk you through the almond dough, my mess-free method for rolling and cutting it between sheets of parchment, and how to assemble the sandwiches so the sugar stays bright and the jam stays glossy. You will also find variations, a troubleshooting table, make-ahead and storage tips and answers to common questions. The printable recipe card is at the bottom of the post.
Why These Linzer Cookies Work
Linzer cookies take their name from the Linzer torte, a lattice-topped jam tart from the city of Linz in Austria. The cookie version keeps everything that makes the torte special, a nutty, buttery dough and a tart berry filling, and turns it into a dainty sandwich cookie perfect for holiday trays.
- Almond flour in the dough. Ground almonds add a rich, nutty flavor and a tender, slightly sandy texture that sets these apart from plain sugar cookies.
- Powdered sugar instead of granulated. It keeps the crumb fine and smooth, so the cookies are delicate rather than crunchy.
- No leavening. Without baking powder, the cutouts keep their sharp edges and the windows stay neatly shaped.
- Rolling between parchment. You add no extra flour, so the cookies stay tender, and the dough never sticks to the counter.
- A short second chill. Chilling the cut cookies for 10 minutes keeps the shapes crisp in the oven.
The flavor is warm and subtle, with vanilla, a hint of lemon zest and a pinch of cinnamon in the dough. Paired with tart raspberry jam and a cloud of powdered sugar, every bite tastes balanced and not overly sweet.
They also look far more complicated than they are. The dough is mixed in one bowl, the rolling happens between parchment with no floury mess, and the assembly is closer to building tiny jam sandwiches than decorating. If you can make cut-out sugar cookies, you can make these.
Ingredients You Will Need
Most of the ingredients for this linzer cookies recipe are baking basics. The one special item is almond flour, which is easy to find in most grocery stores.
- Unsalted butter: Softened to room temperature. It is the backbone of the cookie’s flavor.
- Powdered sugar: Used in the dough for a fine texture and again for dusting the tops.
- Egg: One large egg at room temperature binds the dough.
- Vanilla and lemon zest: Vanilla adds warmth, and a little lemon zest keeps the flavor bright.
- Almond flour: Finely ground blanched almond flour gives the best texture and a pale color. Almond meal with skins also works, with a more rustic look.
- All-purpose flour: Spooned and leveled.
- Cinnamon and salt: A small pinch of cinnamon is traditional and pairs wonderfully with the almonds.
- Seedless raspberry jam: Thick, smooth jam spreads neatly and shows off beautifully through the windows.
How to Make Linzer Cookies
Linzer cookies take a little more time than drop cookies, but none of the steps are difficult. Make the dough first and give it at least an hour to chill, or split the work across two days.
- Cream the butter and sugar. Beat the softened butter and powdered sugar on medium speed for 2 minutes, until smooth and creamy.
- Add the egg and flavorings. Beat in the egg, vanilla and lemon zest until combined.
- Add the dry ingredients. Whisk the almond flour, all-purpose flour, cinnamon and salt, then mix them in on low speed just until a soft dough forms.
- Roll and chill. Divide the dough in half. Roll each half between two sheets of parchment to 1/8 inch (3 mm) thick, stack the sheets on a baking sheet and refrigerate for at least 1 hour.
- Cut the cookies. Heat the oven to 350°F (175°C). Cut 2 1/2-inch rounds or scalloped circles from the chilled dough. Using a small 1-inch cutter, cut a window from the center of half of the cookies.
- Chill again. Place the cookies 1 inch apart on parchment-lined baking sheets and chill for 10 minutes. Reroll the scraps between parchment and chill them before cutting.
- Bake. Bake one sheet at a time for 9 to 11 minutes, until the edges are just barely golden. The cookies with windows bake a minute or two faster, so keep them on their own tray.
- Cool completely. Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack to cool.
- Assemble. Dust the window cookies generously with powdered sugar. Spread about 1 teaspoon of jam on each solid cookie, leaving a small border, then gently press a sugared top on each one.
Dusting the tops before you sandwich them is the key to a clean finish. If you dust after assembling, the sugar falls into the jam windows and dulls their shine.
Tips for Perfect Linzer Cookies
- Roll the dough to an even 1/8 inch. Thicker cookies make tall, heavy sandwiches, while thinner cookies break easily.
- Keep the dough cold. If it gets soft while cutting, slide it back into the fridge for a few minutes.
- Dip your cutters in flour between cuts for clean edges.
- Use a small offset spatula to move cut cookies onto the baking sheet without stretching them.
- Stir the jam until smooth before spreading. If it is very thick, warm it for a few seconds in the microwave.
- Assemble on the day you serve or gift the cookies for the crispest texture and the brightest sugar.
- Let the baked cookies cool completely before adding jam. Warm cookies soften the jam and can slide apart, and they are fragile until fully set.
Linzer cookies are the elegant centerpiece of my holiday cookie box. Pair them with fudgy chocolate crinkle cookies, pressed buttery spritz wreaths and trees and simple raspberry thumbprint cookies, then browse my holiday baking and menu ideas for more.
Choosing Cutters and Shapes
You do not need a special linzer cookie cutter set, although they make the job quicker. Any 2 1/2-inch round or fluted cutter works for the base, and a small 1-inch heart, star, circle or snowflake cutter makes the window. A large piping tip turned upside down also makes a neat round window.
For the holidays, I love a mix of stars, hearts and little Christmas trees. You can also use one window shape per jam color, such as hearts with raspberry and stars with apricot, so guests can tell the flavors apart at a glance.
Do not toss the small cutouts. Bake them for 5 to 7 minutes, dust them with powdered sugar and serve them as bite-size cookies, or sandwich two together with a dab of jam for tiny linzer bites.
Easy Variations
- Hazelnut linzer: Replace the almond flour with finely ground toasted hazelnuts for a deeper, more traditional flavor.
- Apricot linzer: Fill with apricot preserves for a golden window.
- Chocolate hazelnut: Sandwich the cookies with chocolate hazelnut spread instead of jam.
- Strawberry or cherry: Any thick, smooth jam works. Blackcurrant is also traditional.
- Lemon curd: Use thick lemon curd and store the cookies in the fridge.
- Spiced linzer: Add 1/4 teaspoon each of ground cloves and nutmeg for a warmer holiday flavor.
- Gluten-free: Swap the all-purpose flour for a measure-for-measure gluten-free baking blend.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dough sticks and tears | Dough too warm | Roll between parchment and chill until firm before cutting. |
| Cookies spread and lose their shape | Cut cookies not chilled | Chill the cut cookies for 10 minutes before baking. |
| Tops and bottoms bake unevenly | Mixed on one tray | Bake window cookies and solid cookies on separate sheets. |
| Powdered sugar in the jam | Dusted after assembling | Dust the tops before sandwiching the cookies. |
| Cookies are soft and soggy | Assembled too far ahead | Store unfilled cookies and assemble on serving day. |
| Cookies crack when sandwiched | Rolled too thin or pressed too hard | Roll to an even 1/8 inch and press tops on gently. |
Make Ahead, Storage, Freezing and Gifting
Linzer cookies are perfect for planning ahead. The rolled dough sheets keep in the fridge for up to 3 days, or wrap them well and freeze them for up to 3 months. Baked, unfilled cookies can be stored airtight at room temperature for up to 1 week or frozen for up to 3 months, so you can bake well before the holiday rush.
Once assembled, store linzer cookies in a single layer in an airtight container at room temperature for up to 3 days. The jam slowly softens the cookies, which some people love, so assemble them the day you serve if you prefer a crisp bite. Give them a fresh dusting of powdered sugar before serving if the sugar has started to dissolve.
For gift boxes, set each assembled cookie in a mini paper liner and pack them in a single layer so the sugared tops do not rub off. If you are mailing cookies or packing them a few days early, send the cookies unfilled with a small jar of jam and a note, or pack sturdier cookies instead and save these for hand delivery.
The dough contains raw egg and raw flour, so please do not taste it before baking. The FDA explains why raw dough is not safe to eat.
Frequently Asked Questions
What are linzer cookies made of?
They are made from a buttery almond or hazelnut dough, sandwiched with jam, and dusted with powdered sugar on top.
Do I need a special linzer cookie cutter?
No. Use any 2 1/2-inch round cutter for the base and a small 1-inch cutter or the back of a large piping tip for the window.
Can I make linzer cookies ahead?
Yes. Bake and store the unfilled cookies for up to 1 week or freeze them, then fill and dust them on serving day.
Why did my powdered sugar disappear?
The jam and humidity dissolve it over time. Dust the tops before assembling and add a fresh dusting just before serving.
Can I use almond meal instead of almond flour?
Yes. Almond meal with skins works fine; the cookies will be a little darker and more rustic looking.
Ready to bake? Here is the full printable linzer cookies recipe with exact measurements, chilling times and estimated nutrition.
Linzer Cookies
Ingredients
Method
- Beat the butter and powdered sugar on medium speed for 2 minutes, until creamy.
- Beat in the egg, vanilla and lemon zest.
- Whisk the almond flour, all-purpose flour, cinnamon and salt, then mix into the butter mixture on low speed just until a dough forms.
- Divide the dough in half and roll each half between two sheets of parchment to 1/8 inch (3 mm) thick. Refrigerate for at least 1 hour.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment.
- Cut 2 1/2-inch rounds from the chilled dough. Cut a 1-inch window from the center of half of the rounds. Place 1 inch apart, keeping window cookies on their own sheet, and chill for 10 minutes.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are just barely golden. Reroll and chill scraps as needed.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust the window cookies with powdered sugar.
- Spread about 1 teaspoon of jam on each solid cookie and gently top with a sugared window cookie.
Notes
I hope these pretty linzer cookies make your holiday cookie tray shine. If you bake a batch, please leave a comment and a star rating below and tell me which jam and shapes you chose. Happy baking, friends. Chef Amber
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