These buttery, nutty Linzer Cookies filled with raspberry or apricot jam are my go-to for cozy baking days — crumbly, jammy, and dusted with love (and powdered sugar).
< 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!
You know how some recipes just stick with you? Like a favorite sweater or that one holiday song you pretend to be tired of but secretly love? That’s me with this Linzer Cookies Recipe.
I first made them one chilly December evening after finding an old Austrian cookbook at a flea market. It was the kind of book that smelled like dust and butter, with little handwritten notes in the margins. Something about it just called to me. I didn’t have fancy cutters or even enough almond flour at the time, but I made do — crushed up some almonds, used a wine glass as a cookie cutter (don’t judge), and filled them with the last of the raspberry jam I’d been hoarding.
When I took that first bite — buttery edges, a pop of jam, and a soft nutty crumble — I swear I stopped breathing for a second. It wasn’t perfect, but it was real. And that’s why I keep coming back to this recipe every year. It’s my little slice of Vienna, right in my messy kitchen, flour on the counter and all.
Why You’ll Love This Linzer Cookies Recipe?
There are a lot of cookie recipes out there, but this one… it’s got a soul. Maybe it’s the cinnamon — just a whisper of it that makes the whole kitchen smell like a Christmas market. Or maybe it’s that almond flour, giving everything that nutty, rich flavor that makes you want to close your eyes for a second.
What I love most about this Linzer Cookies Recipe is how forgiving it is. Even if your circles aren’t perfect (mine never are), or your jam leaks a little, they still look beautiful. It’s like the cookie version of “effortlessly chic.” You don’t need to be a pastry chef — you just need a little patience, a rolling pin, and maybe a good playlist.
They’re also the kind of cookies that make people pause when you hand them a plate. They look delicate, like something you’d buy from a European bakery tucked down a cobblestone street. But joke’s on them — you made these right at home, probably while wearing fuzzy socks.
Ingredient Notes:
Before you dive in, let’s chat ingredients — because this Linzer Cookies Recipe isn’t just about following a list, it’s about understanding what makes them so good.
-
All-purpose flour: It’s the backbone — keeps things sturdy but soft. Think “cookie with confidence.”
-
Almond flour: The heart of the recipe. It gives that toasty, nutty flavor that makes Linzers taste like something grandma made after church.
-
Ground cinnamon: Just a dash, but it adds warmth that wraps around you like a cozy blanket.
-
Unsalted butter: Don’t cheap out here. Soft, quality butter = happy dough.
-
Egg yolks: Add richness and that tender crumb that practically melts when you bite in.
-
Lemon zest: Brightens the whole thing up — it’s like a tiny splash of sunshine.
-
Vanilla extract: A small spoonful of comfort, honestly.
-
Jam (raspberry or apricot): The fun part! Raspberry brings a tangy punch, while apricot is more subtle and golden. I switch depending on my mood — do you?
-
Powdered sugar: That magical, snowy finish. It’s like the final scene of a feel-good movie.
How To Make Linzer Cookies?
Alright, deep breath. Let’s get baking. This isn’t hard, but it does require a little rhythm.
- First, whisk together your flours, cinnamon, and salt. Easy, right? This is your cookie foundation. Meanwhile, in another bowl, beat your butter, sugar, egg yolks, lemon zest, and vanilla until it’s light and fluffy — like whipped clouds. You’ll want to taste it. I won’t judge if you do.
- Then, slowly add the dry mix to the butter blend until a dough forms. Don’t overmix — the goal is tender, not tough. Divide it into two disks (yes, disks), wrap ’em up, and let them chill in the fridge. This is your “pause and sip coffee” moment.
- After chilling, preheat the oven to 350°F and line your baking sheets. Roll out your dough between parchment paper — saves the mess and your sanity — until it’s about 1/8 inch thick. Cut out the cookies, then for half of them, use a smaller cutter to make those little peek-a-boo centers. Hearts, stars, flowers — go wild.
- Pop them back in the fridge for a bit (the dough likes to stay cool), then bake until the edges are golden — about 12 minutes. The smell at this point? Unreal. Like butter and nostalgia had a baby.
- Cool completely, then spread jam on the base cookies and top with the cutout ones. A light dusting of powdered sugar and… yeah, you’ll probably want to eat one immediately. Or three. I won’t stop you.
Storage Options:
These Linzer Cookies can hang out on your counter for about 5 days in an airtight container — though good luck making them last that long. If you’re prepping for the holidays, bake the cookies ahead (no jam yet!) and freeze them. Then when the big day comes, just thaw, fill, and dust. Boom — fresh Linzers like you baked them that morning.
Want To Save This Recipe?
Variations and Substitutions:
Sometimes I like to mix things up — keeps life interesting, right?
-
Different jams: Strawberry for nostalgia, fig for fancy dinner parties, or blackberry for that deep, moody vibe.
-
Add spices: Nutmeg or cardamom adds a cozy, unexpected flavor.
-
Swap the nuts: Hazelnut flour gives it a chocolatey note. It’s like Ferrero Rocher in cookie form.
-
Go chocolate: I once used Nutella instead of jam. Dangerous move. No regrets.
-
Gluten-free option: A 1:1 gluten-free flour blend works great. My friend who’s gluten-free swears by it.
What to Serve with Linzer Cookies?
I’m convinced Linzer Cookies make everything better. But here are a few pairings to try:
-
Coffee: The bitterness balances that sweet, jammy center perfectly.
-
Hot tea: Black tea with lemon is my favorite — it complements the citrus zest beautifully.
-
Holiday spreads: Add them to a cookie tray with shortbread and biscotti — instant showstopper.
-
Gift boxes: Stack ’em in a tin with a ribbon. People will think you’re a professional baker. Let them.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally. Chill it for up to 3 days. I usually do this when I’m feeling ambitious midweek, so I can bake on Friday night with a glass of wine.
Why did my cookies spread?
Ah, the dreaded cookie pancake. Usually means your dough got too warm. Pop it back in the fridge for a quick cool down next time.
Can I make them in fun shapes?
Please do! Hearts, stars, flowers — it’s your cookie canvas. Just make sure they’re roughly the same size so your sandwiches line up (I’ve learned this the hard way).
Honestly, this Linzer Cookies Recipe feels like home to me. It’s a little fancy, a little rustic, and somehow always tastes better when you share it. So if you’re looking for something that’ll make your kitchen smell like joy — this is it.
Try it, and tell me — are you team raspberry or team apricot? Personally, I can’t decide… and maybe that’s the best part.
< 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:
Linzer Cookies Recipe
Ingredients
- 2 1/4 cups 270g all-purpose flour
- 1 1/4 cups 120g almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup 227g unsalted butter softened
- 3/4 cup 150g granulated sugar
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup 170g raspberry or apricot jam
- Powdered sugar for dusting
Instructions
Combine the dry ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt until evenly combined. Set aside.
Prepare the butter mixture:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the softened butter, granulated sugar, egg yolks, lemon zest, and vanilla extract. Mix on medium-high speed for approximately 2 minutes, or until the mixture appears pale and fluffy.
Form the dough:
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until a soft dough forms and no streaks of dry flour remain. Avoid overmixing, as this can make the dough tough and cause shrinkage during baking.
Divide and chill the dough:
- Separate the dough into two equal portions and shape each into a disk approximately one inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days, until firm.
Preheat the oven and prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. Prepare two additional sheets of parchment paper for rolling out the dough.
Roll out the dough:
- Remove one disk from the refrigerator and allow it to soften slightly for about 5 minutes. Place the dough between two sheets of parchment paper and roll it to a thickness of 1/8 inch, working from the center outward and rotating as needed to maintain an even surface.
Cut out the cookies:
- Carefully peel back the top parchment sheet. Using a 2 1/2-inch round cookie cutter, cut out cookies and place them on the prepared baking sheets, spacing them about 1 inch apart. If necessary, use an offset spatula to lift the dough cleanly. Re-roll the remaining dough scraps once or twice to create additional cookies. Chill the cutouts in the refrigerator for 20 minutes before baking.
Prepare the top cookies:
- Repeat the rolling and cutting process with the second disk of dough. For the top cookies, use a 1-inch round or decorative cutter to remove a center portion from each cookie. Chill these as well for 20 minutes before baking.
Bake the cookies:
- Bake in batches, two trays at a time, rotating halfway through baking. Bake for approximately 12 minutes, or until the edges turn golden brown and the centers appear set. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Assemble the cookies:
- Once cooled, turn over the bottom cookies and spread each with about 1 teaspoon of jam, leaving a small border around the edges. Place the cutout cookies on top and press lightly to adhere. Dust the tops generously with powdered sugar before serving.
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!
