These Linzer cookies are soft, buttery, and filled with your favorite flavor of jam before being dusted with powdered sugar! You can easily get creative with your cookie cutters to create some truly stunning cookies that are worthy of any special event! Of course, they are so simple to make that you could enjoy them any typical day of the year, too!
Best Homemade Linzer Cookies
If you've never tried a Linzer cookie before, you are seriously missing out. Not only are they completely beautiful in appearance, but they are ridiculously delicious as well!
While they certainly look impressive, they are actually very simple to make! They do require some dough chilling and cutting though, so make sure you have a bit of extra time on hand!
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🌎 Origin
One of the oldest tortes in the world is the Linzer torte, which originated in Linz, Austria in the early 1700s. It has a pastry crust that features ground nuts with a filling composed of black currant preserves and then topped off with a lattice crust.
Linzer cookies became a tasty twist on the original torte, with an almond cookie that has a jam filling. Bakers in Linz, Austria, would roll out Linzer torte dough and cut out shapes with second cut-outs in the center (called Linzer eyes). Once baked, they would use them to make the delicious sandwiched cookies.
In the 1850s, when Austrian immigrants traveled to America, they brought along the recipe for Linzer tortes and Linzer cookies.
These cookies are a so delicious! They're right up there with my Empire Biscuits as THE MOST addictive jam-filled cookie. 🙂
🥘 Linzer Cookies Ingredients
Make sure you grab some almond flour if you don't already have some, as it is the key ingredient! Feel free to mix up your filling and use whatever flavor of jam you like!
- Butter - 1 cup (or 2 sticks) of unsalted butter that is softened, at room temperature.
- Confectioners Sugar - 1 cup of powdered sugar, sifted. You'll also need an additional ¼ cup for dusting the cookies.
- Egg Yolks - 2 large egg yolks.
- Lemon Juice - 2 tablespoons of lemon juice.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Salt - ½ teaspoon of salt.
- Cinnamon - ½ teaspoon of ground cinnamon.
- Flour - 2½ cups of all-purpose flour, spooned and leveled.
- Almond Flour - 1 cup of almond flour, spooned and leveled.
- Jam - ½ cup of raspberry jam. Or, you can use strawberry, apricot, or your favorite flavor of jam.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Linzer Cookies
Once you make your dough, you will let it chill in the fridge, roll it, cut out your cookies, and then bake! All you need is a stand mixer, a rolling pin, some cookie cutters, and your measuring utensils.
This recipe will make about 32 completed Linzer cookies.
Make The Cookie Dough
- Beat. Using your stand mixer with the paddle attachment, beat 1 cup (227 grams) of butter on medium speed for 2 minutes or until creamy.
- Add. Add 1 cup (120 grams) of confectioners sugar and mix until well combined. Then, mix in 2 large egg yolks (34 grams). Add 2 tablespoons (30 milliliters) of lemon juice, 1 teaspoon (5 milliliters) of vanilla extract, ½ teaspoon (3 grams) of salt, and ½ teaspoon (1 gram) of ground cinnamon and mix until incorporated.
- Mix in flour. Reduce the speed of your mixer to low and slowly mix in 2½ cups (312.5 grams) of all-purpose flour and 1 cup (237 grams) of almond flour until just combined.
- Chill. Divide your dough into 2 equal portions and form each one into a 1-inch thick disc. Wrap them both tightly in plastic wrap and chill for at least 1 hour.
Cut & Bake
- Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a few baking sheets with parchment paper.
- Roll. On a lightly floured work surface, roll out each disc one at a time until they are about ¼-inch thick. Use a 2-inch cookie cutter in the shape of your choice to cut out your cookies and place them onto the prepared baking sheets, leaving 1-2 inches in between them.
- Bake. Bake in the oven, one pan at a time, for 9-10 minutes or until they have a dry appearance.
- Cool. Remove the pan from the oven and let the cookies cool for 5 minutes before placing them onto a wire rack to cool completely.
Assemble
- Assemble. Once your cookies are completely cool, spread a small amount of your ½ cup (170 grams) of raspberry jam on top of one cookie. Dust your top cookies with some more powdered sugar and then place them on top.
- Serve. Repeat until you have used all of your cookies, and then serve immediately or store them for later.
🍴 What To Serve With Linzer Cookies
These stunning cookies would look amazing on a dessert table alongside some thumbprint cookies, a peach galette, and a blueberry tart! It would certainly be an impressive display.
Linzer cookies are also a common find on any well-appointed holiday cookie platter and belong in our Top 100 Christmas Cookies List! They're a great cookie to bake and share with your friends and family. Enjoy!
💭 Angela's Tips & Recipe Notes
- Your dough needs to chill for a minimum of 1 hour, or up to 2 days at most.
- For a decorative appearance, you can use a smaller cookie cutter to cut shapes out of half of your cookies. This way, you will be able to see the jam filling when assembled!
- Roll one sheet of dough out at a time, keeping the second one in the fridge until ready to bake. If your dough becomes too soft, you can always put it back into the fridge.
- Jam is a classic choice for filling, but you could also use lemon curd, chocolate ganache, Nutella, peanut butter (or your fave nut butter or even seed butter)!
🥡 Storing
Keep your Linzer cookies stored in a sealed, airtight container at room temperature for up to 1 week.
See my guide for freezing Christmas cookie dough to make holiday baking a snap! I'm sure you'll love my collection of easy Christmas desserts too!
Freezing Linzer Cookies
You can freeze the wrapped uncut dough discs in a freezer bag for up to 3 months. When ready, thaw them in the fridge overnight.
You can also freeze your cookies before or after they have been filled with jam and assembled. Wrap each cookie separately in plastic wrap and then store them all in a freezer-safe bag or container for up to 3 months. Thaw on the counter for 1 hour.
>>>>See all of my recipes HERE<<<<
❓ FAQ
If your dough is too sticky to handle or roll out, you need to put it back in the fridge. After it has chilled longer, it should be much easier to work with! Make sure your work surface and hands are lightly floured as well.
Use a smaller cookie cutter than the one you used to cut out the round cookies. It can be in any shape (or even just a plain circle) you like! If you don't have a small cookie cutter, you could use the end of a piping tip or even a water bottle cap!
Jam is the most common choice, and you can use any flavor you like! You could also use Nutella, chocolate ganache, peanut butter (or other nut butters), lemon curd, pineapple curd, or apple curd.
🍪 More Tasty Cookie Recipes
- Double Chocolate Chip Cookies - Rich and chewy dark chocolate cookies that are full of semi-sweet chocolate chips.
- Cornstarch Cookies - 5 ingredient cookies that will melt in your mouth.
- Amaretti Cookies - Crisp and chewy gluten-free cookies that are packed with almond flavor.
- Chocolate Crinkle Cookies - Beautiful sugar-coated cookies that are rich and sweet.
- Peanut Butter Cookies - Classic, tender cookies that are bursting with peanut butter flavor.
- Sour Cream Cookies - Incredibly tender cookies that are topped with sweet buttercream frosting.
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📋 Recipe
Linzer Cookies
Ingredients
- 1 cup butter (unsalted, softened at room temperature)
- 1 cup confectioners sugar (sifted, plus more for dusting the cookies)
- 2 large egg yolks
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2½ cups all-purpose flour (spoon and leveled)
- 1 cup almond flour (spoon and leveled)
- ½ cup raspberry jam (or strawberry jam or apricot jam)
Instructions
Make The Cookie Dough
- Using your stand mixer with the paddle attachment, beat 1 cup butter on medium speed for 2 minutes, or until creamy.1 cup butter
- Add 1 cup confectioners sugar and mix until well combined. Then, mix in 2 large egg yolks. Add 2 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon salt, and ½ teaspoon ground cinnamon and mix until incorporated.1 cup confectioners sugar, 2 large egg yolks, 2 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Reduce the speed of your mixer to low and slowly mix in 2½ cups all-purpose flour and 1 cup almond flour until just combined.2½ cups all-purpose flour, 1 cup almond flour
- Divide your dough into 2 equal portions and form each one into a 1-inch thick disc. Wrap them both tightly in plastic wrap and chill for at least 1 hour.
Cut and Bake
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a few baking sheets with parchment paper.
- On a lightly floured work surface, roll out each disc one at a time until they are about ¼-inch thick. Use a 2-inch cookie cutter in the shape of your choice to cut out your cookies and place them onto the prepared baking sheets, leaving 1-2 inches in between them.
- Bake in the oven, one baking sheet at a time, for 9-10 minutes or until they have a dry appearance.
- Remove the cookies from the oven and let them cool for 5 minutes before placing them onto a wire rack to cool completely.
Assemble
- Once your cookies are completely cool, spread a small amount of ½ cup raspberry jam on top of one cookie. Dust your top cookies with some more powdered sugar and then place them on top.½ cup raspberry jam
- Repeat until you have used all of your cookies and then serve immediately or store them for later.
Equipment You May Need
Notes
- Your dough needs to chill for a minimum of 1 hour, or up to 2 days at most.
- For a decorative appearance, you can use a smaller cookie cutter to cut shapes out of half of your cookies. This way, you will be able to see the jam filling when assembled!
- Roll one sheet of dough out at a time, keeping the second one in the fridge until ready to bake. If your dough becomes too soft, you can always put it back into the fridge.
- Jam is a classic choice for filling, but you could also use lemon curd, chocolate ganache, or Nutella!
- To store: Keep your Linzer cookies stored in a sealed, airtight container at room temperature for up to 1 week.
- To freeze the dough: You can freeze the wrapped uncut dough discs in a freezer bag for up to 3 months. When ready, thaw them in the fridge overnight.
- To freeze cookies: You can freeze your cookies before or after they have been filled with jam and assembled. Wrap each cookie separately in plastic wrap and then store them all in a freezer-safe bag or container for up to 3 months. Thaw on the counter for 1 hour.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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