Dessert

Linzer Cookies Recipe

ByThomas Greene January 12, 2026January 12, 2026

Introduction

Linzer cookies are delicate, buttery sandwich cookies filled with sweet jam and dusted with powdered sugar. Their nutty almond flavor and charming cutout designs make them a festive favorite for any occasion.

A round metal plate holds about a dozen sandwich cookies stacked in layers, each cookie having a light golden color with scalloped edges, dusted generously with white powdered sugar on top. Each cookie has two layers with a visible dark red jam filling peeking through a small heart-shaped hole in the top layer. The plate sits on a white marbled surface with a soft pink cloth partially under it and a jar of the same dark red jam nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) all-purpose flour
1 cup (128g) almond flour
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
2/3 cup (138g) sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 large egg
1 tsp lemon zest
Powdered sugar, for dusting
Jam, any flavor, for filling

Instructions

Step 1: Combine the all-purpose flour, almond flour, and salt in a medium bowl and set aside.
Step 2: In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 2-3 minutes.
Step 3: Add the vanilla extract, almond extract, egg, and lemon zest to the butter mixture and mix until well combined.
Step 4: Gradually add the dry ingredients and mix just until the dough comes together. Avoid over mixing.
Step 5: Shape the dough into a disk about 1-inch thick, wrap it in plastic wrap, and refrigerate for about an hour until chilled.
Step 6: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness for easy handling.
Step 8: Use cookie cutters to cut out shapes, making half solid and half with cutouts. If the dough softens, freeze it for 5 minutes before cutting.
Step 9: Bake the cookies for 10-12 minutes, watching closely until just before they turn golden on the edges.
Step 10: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Step 11: Dust the cutout cookies with powdered sugar, spread jam on the solid cookies, and sandwich them together.

Tips & Variations

For a more intense almond flavor, toast the almond flour lightly before adding it to the dough.
Try different jams like raspberry, apricot, or strawberry to customize your cookies.
Chilling the dough thoroughly before rolling helps the cookies hold their shape and makes cutting easier.
Use parchment paper while rolling to keep the dough moist and reduce mess.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, refrigerate for up to two weeks or freeze for up to three months. When ready to eat, bring refrigerated or frozen cookies to room temperature for best texture.

How to Serve

A woman's hand is holding a round sandwich cookie with scalloped edges, dusted with white powdered sugar. The cookie has two pale beige layers with a visible dark chocolate heart-shaped filling in the middle and a matching heart-shaped cutout on the top layer. The cookie is shown above a white plate filled with several identical cookies, all stacked neatly, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Linzer cookie dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated, or freeze it for longer storage. Always wrap well to prevent drying out.

What’s the best jam to use for Linzer cookies?

Traditional raspberry jam is classic, but apricot, strawberry, or any smooth jam works wonderfully. Choose your favorite flavor for a personalized touch.