Linzer cookies are simple, cut-out almond cookies filled with raspberry jam and dusted with confectioners’ sugar.
With the holidays comes numerous cookie recipes, but I always find time to make one of the classics—Linzer cookies. These simple, almond cookies are filled with raspberry jam and dusted with confectioners’ sugar.
Something about Linzer cookies gets my tastebuds tingling. It’s probably the melt-in-your-mouth buttery texture that has that effect. But what really makes Linzer cookies irresistible is topping them with jam. The slightly tart, but still sweet, raspberry jam is the perfect counterpart to almond cookies.
How to make Linzer Cookies
Props to whomever created Linzer cookies because these jam sandwiches are seriously good. And better yet, they’re quite easy to make!
Start with the cookie recipe and roll out the dough. Take your favorite mini cookie cutters and cut fun shapes in the center of half the cookies (those will be the top half of the sandwich).
Bake the cookies in the oven for 8 minutes. Once cooled, spread raspberry jam on the bottom halves and place a cut-out cookie on top to reveal the inside. Dust with confectioners’ sugar and enjoy!
Linzer Cookies with Almond Flour
Linzer cookies are derived from the Austrian dessert Linzertorte, which is a rich, buttery almond tart with hints of cinnamon and sometimes lemon.
A classic linzer cookie recipe calls for almond flour. Some recipes call for making your own almond flour by grinding up almonds. However, I opted for store-bought almond flour to guarantee consistent results in my cookies.
Almond flour has a higher fat content than normal flour so it makes the cookies even more decadent (read: buttery and rich). The recipe also calls for all-purpose flour, which makes the dough easier to roll and ultimately cut cookies from.
Linzer Cookies with Raspberry Jam
A traditional linzer cookie is spread with raspberry jam, however, other flavored jams or jellies are a good a substitute. I prefer jam over jelly because jam has real fruit and less sugar. Jelly is usually sweeter and contains fruit juice, sugar and pectin.
The Linzer cookie’s signature look, known as the “Linzer eye,” is the cut-out in the center of the top cookie to reveal the jam. This can be any shape—circle, heart, star, Christmas tree. The end of a frosting tip or small cookie cutters are the best tool to cut out these shapes.
Of course Linzer cookies wouldn’t be complete without a generous dusting of confectioners’ sugar. With it looking like snow and all, it’s perfect for holiday entertaining. Guests will no doubt be impressed by these cookie making skills.
Pro tip: If you are preparing for a holiday party, the Linzer cookie dough can be refrigerated a few days prior to entertaining. Bake the cookies the day before (or day of) the party and fill with jam. They will be ready to serve in no time!
Whether you’re throwing a holiday party, making a plate of cookies for Santa or just need a little something sweet while curling up next to the fireplace, these Linzer cookies will do the trick.
Note: This recipe was updated January 2019. Shortbread jam sandwich cookies may be found here.
Linzer cookies are simple, cut-out almond cookies filled with jam and dusted with confectioners’ sugar.
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (110 g) almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 cup raspberry (or strawberry) jam
- 1/2 cup (60 g) confectioners’ sugar for dusting
In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined, about 30 seconds.
With the mixer on low, slowly add the flour mixture and mix just until combined. Avoid over mixing. Divide the dough in half, and form each half into a 4-inch disc. Wrap in plastic wrap, and refrigerate until firm, about 30 minutes.1
Preheat the oven to 375° F. Line two baking sheets with parchment paper and set aside.
On a floured work surface, roll out one of the dough discs to an even 1/4-inch thickness. Use a 3-inch round cookie cutter to cut out cookies. These will be the bottom of the linzer cookies. Place on prepared baking sheets about 1 1/2-inches apart. Gather scraps of dough, roll and repeat.
Bake 8 minutes or until the edges are turning golden. Let cookies cool on the baking sheet for 3 minutes then transfer to a wire rack to cool completely.
Repeat steps 5 and 6 with the second dough disc. After the cookies are cut into rounds, use a small heart-shaped cookie cutter to create small cutouts in the center of the cookies. This will be the tops of the linzer cookies. Place on parchment-lined cookie sheets and bake 8 minutes or until the edges are turning golden.
To prepare cookies, spread about 2 teaspoons of raspberry jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar.
- Dough discs can be refrigerated up to 3 days or frozen up to 2 weeks. Defrost in the refrigerator before using.
- Store in an airtight container in the refrigerator for up to 1 week.
- I used Bob’s Red Mill fine almond flour.