Linzer Cookies

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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.

These cookies work well for holidays, gifting, or any occasion when you want something pretty on a dessert tray. The simple cutout design adds charm without requiring advanced decorating skills, and the dough rolls cleanly once chilled, making the assembly straightforward.

What I Love About This Recipe

• Tender, buttery texture. Almond flour contributes softness and a slight nuttiness, while the base dough stays sturdy enough to hold the jam filling without crumbling.
• Bright flavor additions. Lemon zest, lemon juice, and cinnamon add subtle flavor that lifts the richness of the butter and complements raspberry or strawberry jam well.
• Simple shaping with flexible design. You can use any small cookie cutter for the center cutout—classic rounds, hearts, stars, or whatever you have. Even simple tools like a piping tip work.
• Visually appealing. The contrast of pale cookies, vibrant jam, and powdered sugar makes these cookies attractive without requiring additional decoration.

Ingredient Notes

• Butter – Use unsalted butter for the cleanest flavor. The butter should be softened so it creams well with the sugar.
• Confectioners’ sugar – Creates a finer crumb than granulated sugar and gives the cookies their tender texture.
• Egg yolks – Add richness and help bind the dough. Using only yolks keeps the texture delicate.
• Lemon zest and juice – Bring brightness and balance the sweetness. Fresh zest gives a noticeable aromatic lift.
• Almond flour – Adds flavor and helps the cookies stay soft. Use blanched almond flour for the smoothest texture.
• Jam – Raspberry is the traditional choice, but strawberry or other seedless jams work just as well. A slightly thicker jam makes assembly easier.
• Confectioners’ sugar (for dusting) – Applied to the top cookie before assembly so the jam remains visible and doesn’t become cloudy.

Steps to Make Linzer Cookies

1. Cream the butter and sugar until smooth, then mix in the yolks, spices, zest, and vanilla. Add the flours and mix only until the dough comes together. Overmixing can toughen the dough.
2. Chill the dough so it becomes firm enough to roll. Chilling also helps the cookies keep their shape when baked.
3. Roll the dough between parchment or wax paper and cut shapes of your choice. Cut out centers from half of the cookies so they can form the top layer.
4. Transfer the shapes to baking sheets and bake until set and lightly dry on top. Let them cool fully so they don’t crack during assembly.
5. Dust the top-layer cookies with confectioners’ sugar. Spread jam on the bottom cookies and sandwich them together gently.

Recipe Variations

• Almond-forward version. Add a drop of almond extract to the dough for a slightly stronger nut flavor. Pair with cherry or raspberry jam.
• Holiday spice version. Increase the cinnamon or add a pinch of nutmeg or cardamom for a warmer, seasonal flavor profile.
• Citrus version. Use orange zest instead of lemon and pair with apricot jam for a bright, slightly sweeter finish.
• Chocolate version. Fill the cookies with chocolate hazelnut spread or melted chocolate instead of jam. Let the filling set before serving.
• Nut-free version. Replace the almond flour with an equal amount of all-purpose flour. The cookies will be slightly firmer but still flavorful.
• Gluten-Free. Use a 1-for-1 gluten-free flour blend in place of all-purpose.