Classic Linzer Cookies are made with your choice of jam sandwiched between two chewy, crunchy almond sugar cookies. They’re so fun and easy to make, and perfect for the holidays.
What are Linzer Cookies?
They are like tiny versions of a Linzer Torte, or Linzer tart, which is a nut based cake filled with fruit that comes from Austria.
Linzer Cookies have been baked and enjoyed for hundreds of years, and this recipe is a classic, made with almond flour to create the iconic tender, crisp, and chewy texture these cookies are known for.
There is a layer of sweet fruity filling sandwiched between two of these perfect almond shortbread cookies, and pretty little windows cut out to show the filling inside.
They might look complicated, but baking Linzer Cookies is really quite simple! Follow along with the recipe, and while you’re waiting for the dough to chill, check out a few more of my shortbread cookie recipes.
Chocolate covered shortbread bites and shortbread thumbprint lemon curd cookies are two more simple and delicious recipes that will be perfect for the holidays, but welcome anytime of the year!
Linzer Cookies Recipe Highlights
- Cut Out Cookies, Elevated – Instead of plain cut-outs this year, you can make these beautiful sandwich cookies with window cutouts on top to show the tasty filling! It’s best to use Linzer cookie cutters that are made specifically for this style, but you can also use two regular cookie cutters in different sizes.
- Tasty Fillings – Berry jam is a very traditional filling for Linzer cookies, but you won’t need to stop there! I’ve made these with dulce de leche, blueberry jam, apricot preserves, and even Nutella.
- Fun to Make – These are a perfect holiday recipe that the whole family can help with! Let the little ones cut out the dough, spread the jam, and sprinkle the powdered sugar!
Key Ingredients
Here’s what you need to make these traditional almond cut out cookies:
Complete list of ingredients and amounts can be found in the recipe card below.
- All-Purpose Flour: Feel free to use your favorite gluten-free baking flour blend in this recipe too, it works great!
- Almond Flour: For a delicate texture, I suggest using finely ground almond flour, which is sometimes labeled as “superfine”.
- Butter: Unsalted butter should be softened to room temperature before you start mixing. We’ll add a specific amount of salt to the dough, rather than relying on the butter for salt.
- Egg: Let your egg come to room temp as well – that’s the key to a smooth, well-mixed cookie dough.
- Extracts: Vanilla extract is a must in any good cookie recipe, and a bit of almond extract makes these even better.
- Powdered Sugar: We’ll add some to the cookie dough for sweetness, while the rest will be used to dust the cookies after they’ve cooled.
- Granulated Sugar: The combination of two types of sugars in the dough gives us the perfect crisp yet chewy texture.
- Filling: Any flavor of jam or sweet spread that you enjoy will work wonderfully here! I’m using dulce de leche, apricot jam, and seedless raspberry jam today.
How To Make Linzer Cookies
Tip!
Adding powdered sugar to the top cookies before assembly will give you a neater final result. If you prefer, you can dust the Linzer tart cookies at the end instead. You’ll just have some sugar in the filling too!
Tips for the Best Linzer Cookies
- Measurements: Issues with cookies almost always come down to issues with measuring ingredients, especially flour. Always measure flour by scooping and leveling, rather than dipping the measuring cup into the flour canister.
- Flavor Variations: Instead of almond extract, mix in a bit of cinnamon, grated orange zest, or lemon zest.
- Chill the Dough: Don’t skip this step! If the shortbread dough gets too warm, the cookies will spread too much during baking. Chill the dough in the refrigerator for at least 1 hour, or up to 24 hours before baking. After you cut the dough, re-chill the scraps before rolling them out again.
- Don’t Overbake: You’ll know that the Linzer cookies are done when the edges just start to turn brown.
Storing Linzer Cookies
Enjoy right away! Because these cookies are filled with jam, they are best when eaten soon after baking. You can store them in an airtight container at room temperature for a few days, but they will soften.
To keep Linzer cookies crisp, bake them but wait to add the filling until just before serving. The un-filled cut-outs can be stored in an airtight container for up to 4 days.
To freeze Linzer cookies, I also suggest leaving the filling out. Freeze the baked cookies in a freezer bag or container for up to 3 months. When you’re ready, bring the cookies to room temperature, fill them with jam and dust the tops with powdered sugar.
Recipe FAQs
Can I make linzer cookies without almond flour?
The traditional recipe for Linzer cookies is always made with almond flour, but you can make adjustments to the recipe if you need to.
Try using a different nut flour, such as hazelnut flour or walnut flour. Or, for nut-free liner cookies, use a classic shortbread cookie recipe or your favorite cut-out recipe instead. Cut into Linzer shapes as directed in the recipe here.
What are the best fillings for Linzer Cookies?
Fruit jam is the most traditional way to fill Linzer cookies. I like apricot, raspberry, and strawberry jams the best. Lemon curd or orange marmalade would also be lovely.
Aside from jams, try these with dulce de leche (they resemble alfajores this way!), Nutella, chocolate ganache, white chocolate buttercream frosting, Biscoff cookie butter, or any of your favorite sweet spreads.
How thick should linzer cookies be?
Roll the dough until it’s about ¼-inch thick. This will give you cookie sandwiches that are just a little bit more than ½-inch tall, which is perfect for biting into!
Can I make Mini Linzer Cookies?
Yes, and I highly recommend it! These little guys are so cute, and will be perfect to fill in any gaps on your holiday cookie platters.
The mini Linzer cookies below were made with Linzer cutters that are a little more than 1.5 inches, while the larger cookies are made with 2.25-inch cutters.
More Holiday Cookie Recipes
All Christmas Desserts →
This tested and perfect almond Linzer Cookies Recipe is sure to be a huge hit, and will be a wonderful addition to your holiday celebrations! Don’t forget to Pin the recipe and share it with all of your favorite bakers too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Linzer Cookies
Equipment
- Stand-mixer
- Parchment paper or silicone baking mat
- Linzer Cookie Cutters
Ingredients
- 1 cup (225 g) unsalted butter softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups (300 g) all-purpose flour
- ¾ cup (85 g) almond flour
- ½ teaspoon salt
- ½ cup jam any kind, or multiple kinds
- ¼ cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and powdered sugar until smooth. Add the egg, vanilla extract, and almond extract and beat well.
- Mix in the flour, almond flour, and salt until the dough forms and no dry streaks remain.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 350°F (180°C), or 160°C fan oven. Line 4 cookie sheets with parchment paper or a silicone mat and set aside.
- On a lightly floured surface, roll the dough until it is about ¼” thick, then use your cookie cutters to cut out desired shapes, half solid and half with a cutout “window” in the middle.
- Carefully transfer the cookies to the prepared baking sheets, and bake for 8-10 minutes or until lightly golden.
- Allow to cool completely, then flip the solid cookies so that the cooked side is facing up. Spread with a thin layer of desired jam, then press the cutout cookie on top. Sprinkle the cookies with powdered sugar before serving.
Notes:
- Measurements: Issues with cookies almost always come down to issues with measuring ingredients, especially flour. Always measure flour by scooping and leveling, rather than dipping the measuring cup into the flour canister.
- Flavor Variations: Instead of almond extract, mix in a bit of cinnamon, grated orange zest, or lemon zest.
- Filling Options: Any type of fruit spread, dulce de leche, Nutella, or chocolate ganache.
- Chill the Dough: Don’t skip this step! If the shortbread dough gets too warm, the cookies will spread too much during baking. Chill the dough for at least 1 hour, or up to 24 hours before baking.
- Don’t Overbake: You’ll know that the Linzer cookies are done when the edges just start to turn brown.
- Storing: Linzer cookies are best enjoyed fresh. They will soften if stored with the jam filling added. Instead, store the baked cookies without the jam in an airtight container for up to 4 days. Add the filling just before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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