Name: Linzer Cookies
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Austrian
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup almond flour (or finely ground almonds); 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 egg yolks; 1 tsp vanilla extract; 1 tsp lemon zest (optional); 1/4 tsp salt; 1/2 cup raspberry jam (or preferred jam); Powdered sugar, for dusting

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Linzer cookies are a delightful twist on the classic Austrian Linzertorte, transformed into buttery, tender sandwich cookies filled with vibrant jam and dusted with powdered sugar. With their signature cut-out centers revealing the jewel-like jam inside, they’re as beautiful as they are delicious.

Why You’ll Love This Recipe

I love how these Linzer cookies combine rich, nutty flavors with fruity sweetness in every bite. The dough is soft, flavorful, and melts in my mouth, while the jam center adds just the right amount of tartness. These cookies look impressive, making them perfect for holidays, gifting, or any time I want a treat that feels extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Almond flour (or finely ground almonds)
Unsalted butter
Granulated sugar
Egg yolks
Vanilla extract
Lemon zest (optional, but adds brightness)
Salt
Raspberry jam (or any favorite jam)
Powdered sugar (for dusting)

Directions

I start by creaming the butter and sugar together until light and fluffy.
Then I add the egg yolks, vanilla extract, and lemon zest, mixing until well combined.
I gradually stir in the almond flour, followed by the all-purpose flour and salt, until a smooth dough forms.
I divide the dough into two discs, wrap them in plastic wrap, and chill for at least 1 hour.
Once chilled, I roll out the dough on a floured surface to about 1/8-inch thickness.
Using a round cookie cutter, I cut out shapes, and for half of them, I cut out smaller centers to create the “window” tops.
I place the cookies on a parchment-lined baking sheet and chill again for about 15 minutes.
I bake them in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
After cooling, I spread jam on the whole cookie bottoms and top them with the cut-out cookies.
I finish by dusting the tops with powdered sugar.

Servings and timing

This recipe makes about 24 assembled cookies.
Prep time: 1 hour (including chilling)
Cook time: 10-12 minutes per batch
Total time: Approximately 1 hour and 30 minutes

Variations

I like switching up the jam flavors—apricot, strawberry, or blackberry work beautifully. For a chocolate version, I sometimes fill them with Nutella or chocolate ganache. If I want a nut-free version, I use only all-purpose flour and skip the almond flour, though it changes the flavor slightly. Some days I even flavor the dough with cinnamon or orange zest instead of lemon.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to 1 week. If I want to make them ahead, I freeze the unfilled cookies and assemble them with jam just before serving. I don’t reheat these cookies since they’re meant to be enjoyed at room temperature.

FAQs

What kind of jam works best for Linzer cookies?

I usually go for raspberry jam because its tartness balances the sweet cookie, but any thick jam like apricot, strawberry, or even fig works great.

Can I make the dough in advance?

Yes, I often prepare the dough a day or two ahead and keep it refrigerated. I can even freeze it for up to 1 month.

Do I need almond flour?

Almond flour adds a classic flavor and tenderness, but I can substitute with all-purpose flour if needed. The texture and taste will change slightly, but they’ll still be delicious.

Why do my cookies spread too much?

If the dough isn’t chilled long enough, it may spread during baking. I make sure to chill the cookies both after mixing the dough and after cutting the shapes.

How do I keep the cookies crisp?

I avoid overfilling with jam and store them in a cool, dry place. If I need to stack them, I separate layers with parchment paper to prevent them from softening.

Conclusion

These Linzer cookies are a beautiful and delicious treat that always impresses. I love making them during the holidays or when I want something elegant and satisfying. With their delicate texture, sweet jam filling, and snowy sugar dusting, they’re a joy to make and share.