Linzer Cookies
Linzer cookies are buttery, nutty, and filled with sweet jam that peeks through a cutout top. They’re a classic holiday cookie that’s simple to make and always looks beautiful on a Christmas cookie tray beside my Christmas Sugar Cookies or Gingerbread Man Cookies for more festive ideas.
These cookies are perfect for gifting, cookie exchanges, or just enjoying with a cup of tea. The dough is easy to roll, holds its shape, and has that soft almond flavor everyone loves. They taste even better the next day, which makes them great for make-ahead baking. You could also pair them with my Gingerbread Cheesecake Cookies or Coconut Snowball Cookies for a pretty mix of flavors on your holiday dessert table.
Why you’ll love these Linzer Cookies
Easy Linzer Cookies for the Holidays
Back in Ireland, these were the kind of cookies you’d find in a bakery window, dusted with sugar and filled with raspberry jam. I started baking them in Atlanta as part of my holiday routine, and now they’re a staple in my kitchen every December. I love how elegant they look beside a plate of Double Chocolate Chunk or a tray of Mini Gingerbread Trifles.
Ingredients Needed for Linzer Cookies
- Butter: Gives these cookies their tender, melt-in-your-mouth texture.
- Sugar: Sweetens the dough and helps with that golden color.
- Egg: Holds everything together while keeping the cookies soft.
- Vanilla Extract: Adds warmth and depth to the almond flavor.
- All-Purpose Flour: The main structure that keeps the cookies firm but delicate.
- Almond Flour: Adds a rich, nutty taste and the perfect crumbly texture.
- Salt: Balances the sweetness and brings out the buttery flavor.
- Jam: Raspberry is classic, but strawberry or apricot work just as well.
- Powdered Sugar: For dusting and that snowy holiday finish.
How to make Linzer Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Beat the butter and sugar together until light and creamy, about 2 minutes.
Add the egg and vanilla, mixing until smooth.
Stir in the all-purpose flour, almond flour, and salt until a soft dough forms.
Divide the dough into a disc, wrap, and chill for at least 1 hour.
Roll one disc at a time on a lightly floured surface to about 1/8 inch thick.
Cut out half the cookies with solid cutters and the rest with a smaller shape in the center.
Place them on baking sheets and bake 8–10 minutes until just golden at the edges.
Spread different jams on the bottoms.
Dust the top cookies with powdered sugar.
Sandwich together.
Variations
- Chocolate Linzer Cookies: Replace ¼ cup of flour with cocoa powder to transform these into a chocolate lover’s dream.
- Lemon Zest Version: Add a teaspoon of fresh lemon zest to the dough for a bright, citrusy twist. It lightens up the flavor and tastes especially good with strawberry or apricot jam.
- Nut-Free Dough: If you need to skip nuts, just replace the almond flour with all-purpose flour. The cookies will be slightly less crumbly but still soft and buttery but no one will notice the difference.
- Mixed Jam Assortment: Try a mix of jams in one batch so every cookie looks unique. Raspberry, apricot, and strawberry each add a pop of color, making your holiday cookie tray look extra pretty.
- Spiced Linzers: Add a pinch of cinnamon or nutmeg for a warm, festive touch. They’re lovely next to Gingerbread Cheesecake Cookies and bring that classic holiday spice aroma to your kitchen.
Serving Suggestions
- Holiday Cookie Tray: Pair them with Chocolate Christmas Tree Cookies and Turtle Thumbprint Cookies for a colorful, festive display. The mix of textures and shapes makes your tray look beautiful and inviting.
- Gift Boxes: Stack them neatly in tins or boxes lined with parchment and tie them with ribbon for homemade gifts. They hold up well and look like something from a bakery, and are always a crowd favorite.
- With Tea or Coffee: These cookies are just right for an afternoon treat. The buttery texture and jam filling go perfectly with my Tres Leche Iced Latte.
- Dessert Table Favorite: Add them to your Christmas dessert table beside my No-Bake Gingerbread Cheesecake and Gingerbread Cake with Caramel Sauce for a pretty mix of flavors and textures. They add a classic touch that balances out the richer desserts.
Storage and Freezing
- How should I store Linzer Cookies?
Keep them in an airtight container at room temperature for up to five days. Layer parchment between them to keep the powdered sugar neat and prevent sticking. They actually taste better on day two once the jam softens the centers a little.
- Can I freeze Linzer Cookies?
Yes, and it’s best to freeze them before filling. Place unfilled cookies in a sealed container or freezer bag for up to two months. When you’re ready, thaw them at room temperature, spread the jam, and dust with sugar.
Don’t forget to pin this for later!
Tips & Tricks
- Chill the Dough: Cold dough is easier to handle and keeps the cookie shapes sharp. If your kitchen is warm, pop the dough back in the fridge for 10 minutes while cutting shapes.
- Use Thick Jam: A thick, good-quality jam will stay put in the center and won’t leak out the sides. I used this one.
- Cool Before Filling: Make sure the cookies are completely cool before spreading the jam. Warm cookies will cause the filling to melt and make a mess when you sandwich them together.
- Dust First: Dust the tops with powdered sugar before assembling. It keeps the jam glossy and makes the cutout stand out beautifully.
- Re-roll Carefully: When gathering the scraps, press them together gently and avoid over-handling. This helps the second round of cookies stay just as soft and tender as the first batch.
Recommended
More Yummy Cookies
Looking for more meal inspiration?
Browse my Holiday Recipes or check out my Desserts for more yummy ideas.
FAQ
Linzer Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- ¼ teaspoon salt
- ¾ cup jam raspberry, strawberry, or apricot
- ½ cup powdered sugar for dusting
Instructions
- Beat the butter and sugar together in a large mixing bowl until light and creamy, about 2 minutes. This helps create that soft, melt-in-your-mouth texture.
- Add the egg and vanilla extract, mixing just until combined and smooth.
- Stir in the all-purpose flour, almond flour, and salt. Mix until a soft dough begins to form and pulls away from the sides of the bowl.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up. This makes rolling and cutting much easier.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out half the cookies using a solid round cutter (or festive shapes like stars or hearts). Then cut out the centers of the remaining cookies with a smaller cutter.
- Transfer the cutouts to prepared baking sheets, spacing them about an inch apart. Re-roll scraps as needed to use up the dough.
- Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top (cut-out) cookies with powdered sugar.
- Spread about 1 teaspoon of jam onto each bottom cookie, then gently place a dusted cookie on top to form a sandwich. Press lightly so the jam peeks through the cutout center.
Linzer cookies are a holiday dream! Definitely making them for this Holiday!
Yay!! I hope you love them!
Linzer cookies are my favorites! Love your tips and tricks to make them so perfect! Bookmarking the recipe!
SO glad you love it. I hope you enjoy making the recipe!
We love making these cookies, and this recipe was the best I have had so far. I think it will be my forever recipe. Thank you!
So glad to hear that! It is my go-to recipe for sure!
I decided to try this with your lemon zest variation and they were great! Definitely added a bright pop of flavor that paired really well with the fruity jam. Looking forward to making these again during the holidays!
SO glad you loved the lemon version! They are so versatile!
I would like to use almond nut instead of almond flour. please respond
Hi Kathleen! If you mean whole almonds (chopped or ground), they won’t work the same as almond flour and can affect the texture. Almond butter also isn’t a good substitute. If you’d prefer not to use almond flour, you can replace it with 1 more cup of all-purpose flour, using 3 cups total. The cookies will still turn out well, just a little different in texture.