Name: Linzer Cookies
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Austrian
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup granulated sugar; 2 large egg yolks; 1 tsp vanilla extract; 1/4 tsp almond extract (optional); 2 cups all-purpose flour; 1 cup almond flour; 1/4 tsp salt; 1/2 cup raspberry jam (or jam of choice); Powdered sugar, for dusting

Why You’ll Love Linzer Cookies Recipe

The almond flour adds a lovely nutty flavour and melts beautifully in your mouth.
The jam filling brings a burst of bright fruit taste that contrasts with the rich cookie.
The cut‑out top layer makes them visually charming — ideal for gifting or festive occasions.
They’re not overly heavy or dense; rather, crisp at the edges and tender inside.
Once you know the technique, they’re fun to make and look impressive without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
salt
ground cinnamon
ground ginger
almond flour
unsalted butter, softened
granulated sugar
lemon zest
1 egg (room temperature)
vanilla extract
almond extract
lemon juice
extra flour (for dusting)
powdered sugar (for dusting)
raspberry jam (or another good‑quality jam of your choice)

Directions

Sift together the all‑purpose flour, salt, cinnamon and ginger in a bowl. Stir in the almond flour until well combined.
In a stand mixer (or with a hand mixer), cream the softened butter, granulated sugar and lemon zest together on medium‑high speed until light and fluffy (~2‑3 minutes).
With the mixer on low, add the egg, lemon juice, vanilla extract and almond extract. Then turn the mixer to medium‑high and beat ~2 minutes until fully combined.
On low speed, add half the flour mixture until just combined, then the remaining flour mixture until combined.
Divide the dough into two equal portions and form each into a disc. Wrap each disc in cling film and refrigerate for at least 1 hour.
Preheat the oven to 350 °F (~175 °C). On a generously floured surface, roll out one dough disc to about 1⁄8 inch thickness. Use a large round cookie cutter to cut cookies; for every other cookie cut a small shape (circle, heart, etc.) out of the centre.
Transfer to a parchment‑lined baking sheet. Chill the cut cookies on the cookie sheet in the fridge for 10‑15 minutes (this helps prevent spreading).
Bake the cookies for about 9‑11 minutes until very lightly golden. Cool on a wire rack. Repeat with the second dough disc.
Once cookies are cool, dust the cookies that have the centre cut‑out with powdered sugar. Place about ½‑¾ teaspoon jam on the whole cookies (the ones without the cut‑out) and gently sandwich a sugared cut‑out cookie on top. Press gently in the centre so you don’t crack the cookie.
Serve and enjoy.

Servings and timing

Serves approximately 24 sandwich cookies.
Prep time: 7 minutes
Chilling time: about 1 hour 15 minutes
Bake time: 10 minutes

Variations

Swap raspberry jam for apricot, strawberry, blackberry or even a citrus marmalade for a twist.
Use a chocolate‑hazelnut spread instead of jam for a richer sandwich.
Add finely chopped toasted pistachios to the dough for extra texture and flavour.
Use a different cut‑out shape (stars, hearts, snowflakes) for seasonal themes.
Dust cocoa powder or lightly drizzle melted dark chocolate over the filled cookies for extra decadence.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 2 days — the sandwich style means the jam can soften the cookie slightly over time (which many find pleasant). If you refrigerate, the cookies remain good for about 2‑3 days, though they will soften more. They are best served at room temperature; if chilled, allow them to sit ~15 minutes before serving. There’s no need for reheating.

FAQs

What is a Linzer cookie?

A Linzer cookie is a sandwich‑style cookie, typically from Austrian origin, made with a nut‑enriched dough (often almond) and filled with jam. The top cookie usually has a cut‑out so the jam peeks through.

Can I use regular flour instead of almond flour?

You can replace almond flour with extra all‑purpose flour, but you’ll lose some of the nutty flavour and tender texture that almond flour provides.

What kind of jam is best?

A high‑quality, thick jam works best — raspberry is traditional and looks lovely through the cut‑out, but apricot, strawberry or other fruit jams are excellent substitutes.

Do I need to chill the dough?

Yes — chilling the dough for about an hour helps prevent spreading during baking, and makes the dough easier to roll and cut.

Why dust powdered sugar only on the top cookies?

The powdered sugar adds a decorative finish and visual contrast, especially when the jam shows through the cut‑out. It also adds a subtle sweetness and texture difference.

Can I make the dough ahead of time?

Yes — you can prepare the dough, wrap it in cling film, and refrigerate for a few hours or even overnight. Just bring it back to a workable temperature before rolling.

How thin should I roll the dough?

Aim for about 1⁄8 inch (≈3 mm) thickness. This ensures the cookies are tender and not too thick or heavy.

What if my cookies spread too much?

Make sure your dough was chilled sufficiently before baking, and that you chill the cut cookies on the baking sheet for 10‑15 minutes before baking. Also ensure your baking sheet isn’t warm from a previous batch.

Can I freeze these cookies?

Yes — freeze the baked cookies (before sandwiching with jam) in an airtight container with layers separated by parchment. Thaw at room temperature and then fill with jam when ready to serve.

How long will these keep fresh after filling with jam?

Once filled, they’re best within 1‑2 days at room temperature. If refrigerated, they’ll keep for up to 2‑3 days, but the texture will soften.

Conclusion

These Linzer cookies are a beautifully refined treat that balance tender, nut‑enriched dough with vibrant jam filling and charming presentation. They’re perfect for special occasions, holiday baking, or anytime you want to make something that looks as lovely as it tastes. With just a bit of planning (chilling time) you’ll have cookies that impress and delight.