Classic Linzer Cookies

Finding a cookie recipe that looks impressive but doesn’t require advanced baking skills can feel impossible, especially during the holidays when you’re already juggling a million other tasks. Traditional linzer cookies might seem intimidating with their sandwich style and cut-out centers, but they’re actually way more manageable than you’d think.

These linzer cookies are buttery, nutty from the almond flour, and filled with tangy raspberry jam that perfectly balances the sweetness. Best of all, they come together with straightforward ingredients and simple techniques that won’t leave you stressed in the kitchen.

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What Kind of Jam Should I Use?

Raspberry jam is the traditional choice for Linzer cookies, and it’s what gives them that classic sweet-tart flavor combination. You can use either seedless or seeded raspberry jam depending on your preference, though seedless tends to spread more evenly and looks a bit cleaner in the finished cookies. If raspberry isn’t your thing, feel free to swap it out for other fruit preserves like strawberry, apricot, or even blackberry jam. Just make sure whatever jam you choose isn’t too runny, or it might seep out during baking – a thicker, good-quality preserve works best for keeping everything neat and tidy.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Almond flour: If you have a nut allergy or just don’t have almond flour, you can replace it with an equal amount of all-purpose flour. The cookies will be slightly less rich but still delicious. You could also try finely ground sunflower seeds for a nut-free option with similar texture.
• Raspberry jam: Any jam or preserves will work here – strawberry, apricot, blackberry, or even lemon curd are all great choices. Just make sure it’s not too runny, or it might leak out during baking.
• Unsalted butter: You can use salted butter if that’s what you have, just reduce or omit the added salt in the recipe to keep things balanced.
• Light brown sugar: If you’re out of brown sugar, use all granulated sugar instead. You’ll lose a tiny bit of that molasses flavor, but the cookies will still turn out great.
• Cornstarch: In a pinch, you can leave out the cornstarch and add an extra tablespoon of all-purpose flour. The texture will be slightly less tender but still good.

Watch Out for These Mistakes While Baking

The biggest mistake when making linzer cookies is rolling the dough too thin, which causes the cookies to break apart when you try to sandwich them together – aim for about ¼ inch thickness for sturdy cookies that hold up well.

Skipping the chilling step is another common error that leads to cookies spreading too much in the oven and losing their shape, so make sure to refrigerate the dough for at least 30 minutes before rolling it out.

When spreading the jam, use just a thin layer (about ½ teaspoon per cookie) because too much filling will ooze out the sides and make the cookies sticky and messy.

Finally, wait until the cookies are completely cool before dusting with powdered sugar, otherwise the sugar will melt into the cookies and disappear instead of creating that pretty finish.

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What to Serve With Linzer Cookies?

Linzer cookies are perfect for serving at holiday gatherings or cookie exchanges, and they pair beautifully with a hot cup of coffee or tea. I love setting them out on a platter alongside other Christmas cookies like sugar cookies, gingerbread, or chocolate crinkles to create a festive dessert spread. These cookies also make a great afternoon snack with a glass of cold milk, especially since the buttery almond flavor and sweet raspberry jam aren’t too heavy. If you’re hosting a party, consider serving them with hot chocolate or mulled cider for a cozy winter treat.

Storage Instructions

Store: Keep your linzer cookies in an airtight container at room temperature for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick together. Just wait until they’re completely cool before storing, and don’t dust them with powdered sugar until you’re ready to serve since it can absorb moisture.

Freeze: These cookies freeze really well for up to 3 months. You can freeze them assembled or keep the tops and bottoms separate and fill them after thawing. Either way, place them in a single layer in a freezer-safe container with parchment between the layers.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If you froze them unfilled, just spread a little jam on the bottom cookies and sandwich with the tops. Give them a light dusting of powdered sugar right before serving for that classic bakery look.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 28-34 g
• Fat: 155-170 g
• Carbohydrates: 290-310 g

Ingredients

For the dough:

• 3 tbsp light brown sugar (packed)
• 1 cup unsalted butter (softened to room temperature)
• 2/3 cup almond flour (finely ground for smooth dough)
• 2 cups all-purpose flour (I use King Arthur all-purpose)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch (helps with texture and crispness)
• 1.5 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 tsp salt

For the assembly:

• 1/3 cup raspberry jam (I use Stoneridge Orchards or Bonne Maman for best flavor)
• powdered sugar for dusting

Step 1: Cream the Butter and Sugars

• 1 cup unsalted butter
• 3 tbsp light brown sugar
• 1/2 cup granulated sugar
• 1.5 tsp vanilla extract

In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale—this usually takes 2-3 minutes with an electric mixer.

This creaming process incorporates air into the dough, which helps create the tender, crisp texture that makes linzer cookies special.

Once fluffy, add the vanilla extract and beat until fully incorporated.

Step 2: Mix the Dry Ingredients

• 2 cups all-purpose flour
• 2/3 cup almond flour
• 1 tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1/2 tsp salt

In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, cinnamon, and salt.

I like to sift the powdered ingredients together rather than just stirring them—this ensures the cinnamon and cornstarch are evenly distributed throughout, which gives you consistent flavor and texture in every bite.

Set this mixture aside until you’re ready to combine it with the butter mixture.

Step 3: Combine and Chill the Dough

• butter mixture from Step 1
• dry ingredient mixture from Step 2

Add the dry ingredient mixture from Step 2 to the creamed butter mixture from Step 1 and stir until just combined—don’t overmix, as this can make the cookies tough.

Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

The chilling time allows the gluten to relax and the flavors to meld, which prevents the dough from shrinking during baking and makes rolling easier.

Step 4: Prepare the Oven and Roll the Dough

• chilled dough discs from Step 3

Preheat your oven to 350°F (175°C).

Remove one disc of chilled dough and roll it out on a lightly floured surface to about ⅛ inch thickness—this thin, even thickness is crucial for getting that signature crisp texture.

Keep the second disc chilled until you’re ready to use it.

Step 5: Cut and Assemble the Cookies

• chilled dough discs from Step 3

Using a 2½-inch round cutter, cut circles from the rolled dough.

You’ll need an even number of circles total.

For half of them (the ‘bottom’ cookies), place them directly on a parchment-lined baking sheet.

For the other half (the ‘top’ cookies), use a smaller cutter or a sharp knife to cut out a shape from the center—a small circle, heart, or star window works beautifully.

Place these cut-out cookies on the same baking sheet, spacing them about an inch apart.

Repeat the rolling, cutting, and placement process with the second dough disc.

Step 6: Bake and Cool the Cookies

Bake all cookies (both the solid bottom pieces and the cut-out top pieces) at 350°F (175°C) for 9-10 minutes, until the edges are light golden brown.

The cookies will still feel slightly soft when warm, but they’ll firm up as they cool.

Remove from the oven and let the cookies cool completely on the baking sheet for at least 10 minutes before handling—I find that cookies are less likely to break apart when assembling if they’re completely cooled.

Step 7: Assemble and Finish the Cookies

• cooled cookies from Step 6
• 1/3 cup raspberry jam
• powdered sugar for dusting

Dust the cut-out cookies with powdered sugar, covering the decorative windows generously.

Spread about a teaspoon of raspberry jam onto the flat side of each solid bottom cookie, then carefully press a cut-out cookie on top, jam side down, to create a sandwich.

The jam should peek through the window of the cut-out cookie for a beautiful, festive presentation.

Classic Linzer Cookies

Delicious Classic Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 2700 kcal

Ingredients

  

For the dough:

• 3 tbsp light brown sugar (packed)
• 1 cup unsalted butter (softened to room temperature)
• 2/3 cup almond flour (finely ground for smooth dough)
• 2 cups all-purpose flour (I use King Arthur all-purpose)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch (helps with texture and crispness)
• 1.5 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 tsp salt

For the assembly:

• 1/3 cup raspberry jam (I use Stoneridge Orchards or Bonne Maman for best flavor)
• powdered sugar for dusting

Instructions

 

• In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale—this usually takes 2-3 minutes with an electric mixer. This creaming process incorporates air into the dough, which helps create the tender, crisp texture that makes linzer cookies special. Once fluffy, add the vanilla extract and beat until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, cinnamon, and salt. I like to sift the powdered ingredients together rather than just stirring them—this ensures the cinnamon and cornstarch are evenly distributed throughout, which gives you consistent flavor and texture in every bite. Set this mixture aside until you're ready to combine it with the butter mixture.
• Add the dry ingredient mixture from Step 2 to the creamed butter mixture from Step 1 and stir until just combined—don't overmix, as this can make the cookies tough. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. The chilling time allows the gluten to relax and the flavors to meld, which prevents the dough from shrinking during baking and makes rolling easier.
• Preheat your oven to 350°F (175°C). Remove one disc of chilled dough and roll it out on a lightly floured surface to about ⅛ inch thickness—this thin, even thickness is crucial for getting that signature crisp texture. Keep the second disc chilled until you're ready to use it.
• Using a 2½-inch round cutter, cut circles from the rolled dough. You'll need an even number of circles total. For half of them (the 'bottom' cookies), place them directly on a parchment-lined baking sheet. For the other half (the 'top' cookies), use a smaller cutter or a sharp knife to cut out a shape from the center—a small circle, heart, or star window works beautifully. Place these cut-out cookies on the same baking sheet, spacing them about an inch apart. Repeat the rolling, cutting, and placement process with the second dough disc.
• Bake all cookies (both the solid bottom pieces and the cut-out top pieces) at 350°F (175°C) for 9-10 minutes, until the edges are light golden brown. The cookies will still feel slightly soft when warm, but they'll firm up as they cool. Remove from the oven and let the cookies cool completely on the baking sheet for at least 10 minutes before handling—I find that cookies are less likely to break apart when assembling if they're completely cooled.
• Dust the cut-out cookies with powdered sugar, covering the decorative windows generously. Spread about a teaspoon of raspberry jam onto the flat side of each solid bottom cookie, then carefully press a cut-out cookie on top, jam side down, to create a sandwich. The jam should peek through the window of the cut-out cookie for a beautiful, festive presentation.