Linzer cookies are traditional Austrian Christmas cookies. These cut-out cookies are filled with raspberry jam and dusted with powdered sugar. They’re fun and festive treats!
Linzer cookies are the cookie version of a traditional linzer torte. They have raspberry jam sandwiched between two almond cookies and are dusted with powdered sugar.
The almond flour helps to give the cookies their unique, melt-in-your-mouth texture. The cookies are also surprisingly easy to make. They don’t require any chilling, and they can be whipped up in about 30 minutes.
They’re the perfect addition to any Christmas cookie tray!
Ingredient notes and substitutions
- Butter: You can use salted butter and omit the salt if you prefer.
- Flour: It’s important to properly measure the flour. Weighing it will give you the most accurate measurement. You can also sift the flour, lightly spoon it into the measuring up, and level. Avoid packing the flour as that will give you dry, crumbly dough.
- Kosher salt: If using table salt, reduce the salt to 1/4 teaspoon.
- Jam: Raspberry jam is traditionally used to fill linzer cookies; however, you could use another flavor of jam if you prefer.
How to make linzer cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper. Set aside.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment, mix butter and powdered sugar on low for 30 seconds.
Step 3: Increase to medium speed and beat until light and fluffy, about 3 to 4 minutes.
Step 4: Add egg, vanilla, and almond extract, and mix in until combined.
Step 5: Add flour, almond flour, baking powder, and salt. Mix in until just combined. Do not overmix.
Step 6: Lightly flour a clean surface. Using a rolling pin, roll out the dough to ⅛-inch thick.
Step 7: Using 2 ½-inch round cookie cutters, cut dough into circles.
Step 8: Transfer cut dough onto the prepared baking sheets.
Step 9: Re-roll the dough and continue cutting circles until all dough has been used.
Step 10: Using a 1-inch round cookie cutter (or large end of a piping tip), cut a circle out of the center of half the dough rounds to create a window on top of the cookies.
Step 11: Bake 10-15 minutes, or until lightly golden on the bottom.
Step 12: Let cookies cool completely.
Step 13: To fill the cookies, turn the cookies without the hole in the center flat-side up.
Step 14: Spoon ¾ teaspoon of raspberry jam in the center of each one, spreading it slightly.
Step 15: Dust extra powdered sugar on top of the cookies with the holes in the center.
Step 16: Carefully transfer one cookie with the hole at a time on top of the jam-filled cookies until they all create a sandwich with jelly in the middle.
Recipe Tips!
- Soft dough: If the dough gets too soft, just chill if briefly to firm it back up.
- Dusting the cookies with powdered sugar: You’ll want to dust the cookies with powdered sugar before assembling. Otherwise, if you dust the cookies with powdered sugar once they’re assembled, you’ll cover the jam window with powdered sugar.
- Cookie cut-outs: You don’t have to waste the top cookie cut-outs. You can bake them, dust them with powdered sugar, and enjoy!
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More Christmas cookie recipes!
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Linzer Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ⅓ cups powdered sugar plus extra for sprinkling on top
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 ¼ cups sifted all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Raspberry jam
Instructions
- Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix butter and powdered sugar on low for 30 seconds.
- Increase to medium speed and beat until light and fluffy, about 3 to 4 minutes.
- Add egg, vanilla, and almond extract, and mix in until combined.
- Add flour, almond flour, baking powder, and salt. Mix in until just combined. Do not overmix.
- Lightly flour a clean surface.
- Using a rolling pin, roll out the dough to ⅛-inch thick.
- Using 2 ½-inch round cookie cutters, cut dough into circles.
- Transfer cut dough onto the prepared baking sheets.
- Re-roll the dough and continue cutting circles until all dough has been used.
- Using a 1-inch round cookie cutter (or large end of a piping tip), cut a circle out of the center of half the dough rounds to create a window on top of the cookies.
- Bake 10-15 minutes, or until lightly golden on the bottom.
- Let cookies cool completely.
- To fill the cookies, turn the cookies without the hole in the center flat-side up.
- Spoon ¾ teaspoon of raspberry jam in the center of each one, spreading it slightly.
- Dust extra powdered sugar on top of the cookies with the holes in the center.
- Carefully transfer one cookie with the hole at a time on top of the jam-filled cookies until they all create a sandwich with jelly in the middle.
Notes
- Butter: You can use salted butter and omit the salt if you prefer.
- Flour: It’s important to properly measure the flour. Weighing it will give you the most accurate measurement. You can also sift the flour, lightly spoon it into the measuring up, and level. Avoid packing the flour as that will give you dry, crumbly dough.
- Kosher salt: If using table salt, reduce the salt to 1/4 teaspoon.
- Jam: Raspberry jam is traditionally used to fill linzer cookies; however, you could use another flavor of jam if you prefer.
- Nutrition values are estimates.
Nutrition
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