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. The melt-in-your-mouth buttery almond texture paired with the tart jam really gets your tastebuds tingling.
How to make Linzer Cookies
- Make cookie dough: Whisk together dry ingredients and set aside. Beat together wet ingredients until well combined. Mix dry ingredients into wet ingredients and mix just until combined.
- Chill cookie dough: Divide cookie dough into two disks. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven: to 375 F. Line two baking sheets with parchment paper.
- Make cookie bottoms: Remove one disk from the refrigerator. Lightly flour a work surface and roll dough until 1/4-inch thick. Use a 3-inch cookie cutter to cut cookie dough into rounds. Place on baking sheet and bake for 8 minutes.
- Make cookie tops: Remove second disk from the refrigerator. Roll dough until 1/4-inch thick. Use a 3-inch cookie cutter to cut cookie dough into rounds. Use a frosting tip or straw to cut holes in the center of the cookies. Place on baking sheet and bake for 8 minutes.
- Assembly: Match bottoms of cookies with tops of cookies. Spread the bottom cookie with raspberry jam and gently press the top cookie on top. Dust cookies with confectioners’ sugar.
Make ahead 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!
Frequently Asked Questions
I have not tried only almond flour for this recipe. I do not think it would work well since almond flour has a significantly higher fat content than all purpose flour. It’s best to use both types of flour in this recipe. All purpose flour also makes the dough easier to roll out.
Yes, strawberry jam, apricot jam or other flavors of jam work well in Linzer cookies. Be sure to remove any large clumps so the cookies are easier to eat.
The easiest way to make small holes in Linzer cookies is to use the end of a frosting tip or straw. Other options include tiny cookie cutters with seasonal shapes.
Yes, Linzer cookie dough may be frozen for up to 1 month. Defrost in the refrigerator before rolling, cutting and baking.
Yes. Linzer cookies last longer when chilled. In an airtight container the cookies will last up to 5 days.
More Christmas cookies from around the world
The holidays are the perfect time to try cookie recipes from other areas of Europe. One of the most popular German cookie recipes on my site are for pfeffernusse cookies. The have anise and ground pepper for a unique cookie flavor. Another popular recipe are for Scandinavian almond bars flavored with almond extract and topped with slivered almonds. You can also try Italian rainbow cookies (Homemade Italian Cooking blog) and French cinnamon palmiers (Chocolate, Chocolate and More blog).
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. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Get the Recipe: Linzer Cookies
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (110 g) almond flour, (I used Bob's Red Mill fine almond flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter,, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup raspberry jam
- ½ 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 the end of a frosting tip (or mini 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.