These Christmas Linzer Cookies (Classic) are buttery, jam-filled, and beautifully nostalgic — made with almond flour, cinnamon, cloves, and raspberry jam.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Every time I make these Christmas Linzer Cookies (Classic), it feels like stepping into one of those slow-motion holiday movie moments — you know, where the lights are glowing, snow’s falling, and someone’s sipping cocoa by the tree. Only in my version, there’s no snow (because, hello, I live where winter feels like late fall), and there’s a kid asking why we can’t just eat the dough already.
The first time I made these, it wasn’t even for Christmas. It was early November, and I was having one of those “I need to bake something or I’ll lose it” days. I found my grandma’s old recipe tucked between dog-eared cookbook pages — she used to make them for every Christmas Eve party, cutting perfect little hearts in the centers and dusting them like they were tiny edible snowflakes. I remember sneaking into her kitchen as a kid, pretending I was helping, when really I was just stealing jam with my finger.
Now, every year, I bake a big batch of these cookies and feel that same sense of calm I used to watching her roll the dough, humming along to “Silent Night.” Except I play Mariah Carey now because… well, times change.
Why You’ll Love This Christmas Linzer Cookies (Classic) Recipe?
Here’s the thing — these cookies look like the kind you’d find in a fancy European bakery, but they’re not nearly as intimidating as they seem. The dough is rich and buttery, the almond flour gives it this soft nuttiness, and then there’s that little pop of raspberry jam in the middle. It’s like a Hallmark movie in cookie form — classic, a little romantic, and sweet enough to make you sigh.
What I love most, though, is how real they feel. They’re a bit messy to make, the powdered sugar always ends up on your sleeves, and sometimes the cookies don’t line up perfectly when you sandwich them together. But that’s part of the charm. I’ll take a slightly crooked cookie over a perfect one any day — because that’s where the memories live, right?
Ingredient Notes:
Let’s talk about what makes these Christmas Linzer Cookies (Classic) so special. Every ingredient has a little role to play, and skipping one would be like trying to sing “Jingle Bells” without the “hey!” at the end.
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Almond Flour: This is where that delicate, melt-in-your-mouth texture comes from. It gives the cookies a subtle, nutty richness that’s hard to fake.
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All-Purpose Flour: Balances out the almond flour so the cookies don’t fall apart.
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Spices: A touch of cinnamon and clove makes your kitchen smell like Christmas morning.
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Butter: The heart and soul. Use room-temp butter — cold butter will make you curse under your breath halfway through mixing.
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Egg & Vanilla: These bring everything together. Vanilla especially adds warmth that makes each bite feel cozy.
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Raspberry Jam: Go for something slightly tart. The contrast between the buttery cookie and jam is what makes it unforgettable.
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Powdered Sugar: It’s not Christmas until your cookies look like they’ve been dusted in snow.
And here’s a tip: if you’re tempted to “eyeball” the flour… don’t. Trust me. I’ve done that, and it never ends well.
How To Make Christmas Linzer Cookies (Classic)?
Making these cookies feels a little like crafting — a mix of patience, precision, and the occasional “well, that’ll do.”
- Start by whisking your almond flour, all-purpose flour, cinnamon, cloves, and salt in one bowl. In another, whisk the egg and vanilla. You’ll combine all that later, but for now, let the anticipation build — like waiting for your favorite Christmas song to come on.
- Next, cream the butter and sugar together until it’s light and fluffy — about three or four minutes. It should look a little like frosting. Add the egg mixture and then slowly fold in your dry ingredients. The dough will be soft but not sticky. Divide it into two portions, roll each between parchment sheets until about 1/8 inch thick, and chill for at least two hours. (I know, waiting is the worst part, but it’s worth it.)
- When you’re ready, preheat the oven to 375°F (190°C). Cut out the base cookies using a 2-inch round cutter and place them on a parchment-lined baking sheet. Bake for about 8 minutes, or until they’re just starting to turn golden around the edges. While those are baking, cut out the tops — same size cutter, but this time make a little “window” in the middle. Bake those too, and then cool everything completely.
- Now the fun part — the assembly. Warm your raspberry jam slightly in the microwave with a splash of water (or rum, if you’re feeling festive). Spread a bit on each base cookie, top with the window cookie, and dust the tops with powdered sugar. Step back and admire your work. They’re little edible ornaments — and yes, they taste even better than they look.
Storage Options:
Here’s the beauty of these Christmas Linzer Cookies (Classic) — they last long enough to make ahead and share (if you don’t eat them first).
Store them in an airtight container at room temperature for up to five days, or in the fridge if your house tends to get warm. You can also freeze the cookies (without the jam) for up to a month. Just thaw, fill, and sprinkle when you’re ready to impress people with your “effortless” baking skills.
Pro tip: Don’t assemble them too early — the jam can soften the cookies if they sit too long. I usually make the cookies one day, fill them the next, and then pretend I’m organized.
Variations and Substitutions:
Once you’ve nailed the classic version, it’s fun to experiment — kind of like how everyone insists on tweaking their grandma’s casserole recipe.
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Different Jams: Try apricot, blackberry, or strawberry for a twist. (Apricot gives that golden glow that looks so pretty on a cookie tray.)
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Nut-Free Option: Skip the almond flour and replace it with more all-purpose. Still delicious, just less nutty.
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Spice It Up: Add a pinch of nutmeg or cardamom for a slightly exotic holiday vibe.
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Chocolate Version: Use Nutella instead of jam. You’ll probably never go back.
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Shapes: Hearts, stars, snowflakes — whatever makes you smile.
There’s something so fun about customizing these. Every batch feels a little different — just like Christmas itself.
What to Serve with Christmas Linzer Cookies (Classic)?
These Christmas Linzer Cookies (Classic) fit anywhere — on a cookie tray, next to your morning coffee, or sneakily eaten over the sink after midnight (no shame).
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Coffee: The richness of the almond and butter pairs perfectly with a strong espresso.
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Tea: Earl Grey or peppermint is my go-to when I want to feel fancy.
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Hot Chocolate: Because duh — it’s Christmas.
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Dessert Board: Add them alongside truffles, fudge, or shortbread for a stunning cookie display.
They’re festive, versatile, and dangerously good. Honestly, they might outshine your other desserts.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep! Wrap it in plastic and refrigerate for up to two days or freeze it for a month.
Can I use store-bought jam?
Absolutely! Just go for something thicker so it doesn’t ooze out the sides.
How do I make that perfect powdered sugar finish?
Dust the tops before assembling so the jam stays glossy and the sugar doesn’t melt.
There you go — Christmas Linzer Cookies (Classic) that taste like childhood and look like something from a fancy bakery. They’re messy, sweet, nostalgic, and absolutely worth every bit of powdered sugar on your counter.
So go ahead — make a batch, turn on your favorite Christmas playlist, and bake your heart out. And if half of them disappear before the guests arrive? Well… Santa’s gotta eat too, right?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Linzer Cookies (Classic)
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups all-purpose flour
- ¼ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 1 large egg room temperature
- 2 tsp vanilla extract
- ½ cup 1 stick unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup raspberry jam
- 1 tsp water or dark rum optional
- 2 tbsp powdered sugar for garnish
Instructions
Prepare the dry ingredients:
- In a medium mixing bowl, whisk together the almond flour, all-purpose flour, ground cinnamon, ground cloves, and salt until evenly combined. Set aside.
Prepare the wet ingredients:
- In a small bowl, whisk together the egg and vanilla extract until smooth.
Cream the butter and sugar:
- In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture becomes light, pale, and fluffy — approximately 3 to 4 minutes.
Combine the mixtures:
- Add the egg and vanilla mixture to the creamed butter and sugar. Beat at a low speed until fully incorporated. Gradually add the flour mixture, mixing until just combined. Avoid overmixing to maintain a tender texture.
Chill the dough:
- Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll out to approximately ⅛ inch (3 mm) thickness. Transfer both dough sheets to flat trays and chill in the refrigerator for at least 2 hours.
Preheat and prepare:
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Cut and bake the base cookies:
- Remove one sheet of dough from the refrigerator. Using a 2-inch round cookie cutter, cut out base cookies and transfer them to the prepared baking sheet, spacing them 1 inch apart. Bake for 7–9 minutes or until lightly golden around the edges.
Cut and bake the top cookies:
- With the second sheet of dough, repeat the cutting process using the same 2-inch cutter. Then, use a smaller ¾–1-inch cutter to remove the centers of each top cookie to create a “window.” Bake for 7–9 minutes, as with the base cookies.
Cool completely:
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool fully before assembly.
Prepare the filling:
- Warm the raspberry jam with 1 teaspoon of water or dark rum in a small bowl in the microwave for 20–30 seconds, stirring every 10 seconds until smooth and spreadable.
Assemble the cookies:
- Spread approximately ½ teaspoon of jam over each base cookie. Place a window cookie on top, pressing gently to adhere. Dust the tops with powdered sugar to finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
