Linzer Cookies
Linzer cookies are delicate shortbread sandwich cookies filled with jam and dusted with powdered sugar.
Linzer cookies, an Austrian specialty, typically consist of two buttery, almond-flavored shortbread cookies sandwiched together with a cut-out in the top cookie revealing the jam filling. Before filling, the top cookie is usually dusted with powdered sugar, adding a sweet and attractive appearance. They’re similar to the British jammie dodgers.
The jam is traditionally raspberry, though others may be used. Choose strawberry or apricot, or try dulce de leche or a chocolate or Nutella filling.
Pair Linzer cookies with a cup of tea or coffee, or for kids, a glass of milk. They’re perfect for special gatherings or an afternoon tea and make a beautiful presentation on a tray of Christmas cookies.
Ingredient Notes
- Almond flour: Adds a delicate texture and nutty flavor. If unavailable, finely ground blanched almonds can be used.
- Jam: Raspberry is traditional, but you can use seedless strawberry, apricot, dulce de leche, or chocolate spread.
- Lemon zest and juice: Brightens the dough and enhances the buttery flavor.
- Cinnamon: Just a hint adds warmth—swap for nutmeg or spice blends if you like.
Steps to Make Linzer Cookies
- Cream the butter and sugar, then beat in the egg yolks, flavorings, and spices. Add the all-purpose and almond flours and mix just until combined. Chill the dough for at least an hour.
- Roll out the chilled dough and cut it into shapes—making sure to cut out a small center from half of the cookies. Bake the cookies until set and lightly golden on the bottom, then cool completely. Mini cutters are great for this, but you could also use the top of a piping tip or a straw to make a round hole.
- Dust the top cookies (the ones with cut-outs) with powdered sugar. Spread jam on the bottoms of the solid cookies and sandwich them together with the sugar-dusted tops.
Tips for Perfect Linzer Cookies
- Keep the dough cool. If it gets too soft while cutting, place it back in the fridge for a few minutes.
- Cut all bases first. Then cut the centers from half—this keeps the process efficient and helps you get matching pairs.
- Don’t overfill. A small spoonful of jam is enough—it spreads when pressed.
- Use a piping tip for the center cut-out. If you don’t have mini cutters, a large round tip or straw works well.
Recipe Variations
- Spices. Replace the cinnamon with 1/2 teaspoon of nutmeg or a warm spice blend like pumpkin pie spice.
- Shapes. Use heart, star, or square cutters for different presentations.
- Filling. Try Nutella, dulce de leche, or apricot jam as alternatives to raspberry.
- Gluten-Free. Use a 1-for-1 gluten-free flour blend in place of all-purpose.
How to Store (and Reheat)
Refrigerate: Not needed. Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment or wax paper.
Freeze: Freeze fully assembled cookies in a single layer on a sheet pan. Once frozen, transfer to a labeled freezer bag or container. Freeze for up to 3 months.
To Defrost: Thaw at room temperature for 1 to 2 hours before serving.
Linzer Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup 115 grams confectioners’ sugar, sifted
- 2 large egg yolks
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups 312 grams all-purpose flour
- 1 cup 100 grams almond flour
- For Assembly
- 3 to 4 tablespoons confectioners’ sugar
- 2/3 cup strawberry or seedless raspberry jam
Instructions
- Prepare the Cookie Dough: In a large mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the confectioners’ sugar and beat until fluffy, about 2 minutes. With the mixer on low speed, beat in the egg yolks, salt, cinnamon, lemon zest, and vanilla extract until well blended. Add the flour and almond flour to the mixing bowl and beat on low speed just until combined. Cover the bowl and refrigerate the dough for 1 hour.
- Prep the Oven and Pans: Position a rack in the center of the oven and heat to 350°F. Line baking sheets with parchment paper.
- Roll and Cut the Cookie Dough: Divide the dough into 2 portions. Shape 1 portion of the dough into a flat disk on the floured surface and flour it lightly. Place a sheet of parchment paper or wax paper on the dough and roll it to a 1/4-inch thickness. Cut out 2-inch or 2 1/2-inch rounds or shapes. Place the cut-outs on the prepared baking sheet, roll the scraps, and repeat until you have used all the dough. With the cut-outs on the baking sheet, use a small cutter to cut a center out of half of the cookies. If you don’t have decorative cutters, try using the top of a piping tip or a straw.
- Bake: Bake the cookies for 8 to 10 minutes or until set and dry-looking. A darker cookie sheet generally takes less time than a light-colored baking sheet. Remove the pan to a rack to cool for 5 minutes, then transfer the cookies to a rack to cool completely. Repeat steps 6 through 9 with the second portion of dough.
- Assemble the Cookies: Sift confectioners’ sugar over the cookies with the cut-out centers. Spread about 1/2 to 1 teaspoon of jam on the bottom of a solid cookie, then place a cookie with a cut-out center on top of the jam. Repeat with the remaining cookies.
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