Crumbly, buttery, and filled with sweet jam, these Linzer Cookies are a Christmas favorite that never goes out of style. Inspired by the traditional Austrian Linzer Torte, these cookies feature almond-infused shortbread with jewel-like jam centers that sparkle on any holiday platter. They’re surprisingly easy to make, freeze beautifully, and can be customized with your favorite jam or even a swirl of chocolate.
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What Are Linzer Cookies?
Linzer Cookies come from Linz, Austria, and are a festive twist on the classic Linzer Torte, one of Europe’s oldest known desserts. Traditionally, the Linzer Torte is a nut-based tart with a lattice top and raspberry jam filling. Bakers eventually transformed it into a smaller, sandwich-style cookie version that’s now famous worldwide.
These cookies have a soft, shortbread-like texture made with almond flour, which gives them a rich, nutty flavor. The centers are filled with raspberry jam, creating a delightful contrast between buttery dough and tart fruit filling. They’re especially popular during the holiday season because of their beautiful presentation and nostalgic charm. The top cookie, dusted with powdered sugar and cut with festive shapes, reveals the bright jam peeking through—a little edible stained-glass window perfect for Christmas cookie exchanges.
Why You’ll Love This Recipe
You’ll love these Linzer Cookies for their melt-in-your-mouth texture and delicate almond flavor. The dough is simple to prepare, and the results look bakery-perfect. They’re versatile too—you can swap in any jam flavor, or even fill them with Nutella or dulce de leche. The make-ahead dough means less stress during busy holiday weeks, and the cookies stay fresh for days. They’re ideal for gifting, sharing, or enjoying with coffee after a cozy Christmas dinner. Whether you’re an experienced baker or just starting out, this recipe delivers delicious, impressive results every time.
Ingredients You’ll Need
Key Ingredients
Butter: Softened butter gives these cookies their rich, tender crumb. Always use unsalted butter for better flavor control.
Granulated and Brown Sugar: A mix of sugars creates balanced sweetness and a hint of caramel warmth.
Almond Flour: Adds a nutty depth and signature Linzer flavor.
Vanilla Extract: Enhances sweetness and rounds out the dough’s aroma.
Raspberry Jam: The classic choice, giving the cookies their ruby-red centers and tart sweetness.
Optional and Substitution Tips
If you need a nut-free version, replace almond flour with ¼ cup of cornstarch for a smooth, crisp texture. Add cinnamon if you love warm spice notes. You can also use apricot or strawberry jam instead of raspberry for a different twist. For chocolate lovers, try filling the cookies with ganache or Nutella.
Step-by-Step Instructions for Perfect Linzer Cookies
Make the Dough
Start by creaming butter, granulated sugar, brown sugar, and cinnamon (if using) until fluffy. Mix in the vanilla. In another bowl, whisk together all-purpose flour, almond flour, cornstarch, and salt. Gradually add the dry mixture to the butter blend until a soft dough forms. Divide it into two discs, wrap them tightly, and chill for at least 30 minutes. This helps the dough firm up and prevents spreading while baking.
Roll and Cut the Cookies
Once chilled, work with one disc at a time. Lightly flour your surface and roll the dough to about ⅛ inch thickness. Cut circles using a 2½-inch cutter. Then, cut a small heart, star, or snowflake out of the center of half the circles. Transfer the cookies carefully to a parchment-lined baking sheet. Bake cutouts on a separate tray to ensure even cooking.
Bake and Cool
Bake at 350°F (175°C) for 9–10 minutes, just until the edges begin to turn golden. Watch closely to avoid overbaking. Let them cool completely on a wire rack before assembling—this prevents the jam from melting or soaking into the cookie.
Fill and Assemble
Dust the cutout tops with powdered sugar first so the jam remains visible. Spread about one teaspoon of jam on each full cookie, then gently sandwich with a sugar-dusted cutout cookie. Press lightly so the jam peeks through the window.
Storage and Make-Ahead Tips
Store Linzer Cookies in an airtight container at room temperature for 3–5 days or refrigerate for up to a week. To make ahead, refrigerate the dough for up to 5 days. Let it sit briefly at room temperature before rolling if too firm.
Expert Tips for Success
Chill your dough thoroughly for clean, defined edges. Always use high-quality jam—homemade or store-bought works as long as it’s thick. Keep dough slightly cold when cutting to avoid sticking. If it becomes crumbly, knead gently until smooth again. Bake a small test batch to find your perfect timing. Let cookies cool completely before adding jam to prevent melting. If stacking, separate layers with parchment paper to avoid sticking.
Flavor Variations and Filling Ideas
Try different fillings like chocolate ganache, lemon curd, Nutella, or dulce de leche for a fun spin. You can also use seasonal jams such as cranberry or fig for a festive feel. For visual flair, cut the tops into hearts for Valentine’s Day or snowflakes for Christmas. Dust generously with powdered sugar or edible glitter to make them sparkle on your dessert table.
Storage, Freezing, and Make-Ahead Guide
To freeze unfilled cookies, layer them between parchment paper and store up to two months. Thaw at room temperature before assembling. You can also freeze the dough discs, then thaw overnight in the fridge. Jam-filled cookies are best eaten within 3–5 days for the freshest texture.
Common Questions About Linzer Cookies
What are other names for Linzer Cookies?
They’re sometimes called Linzer Augen, meaning “Linzer eyes,” because of their signature cutout centers.
What are Taylor Swift’s cookies?
Taylor Swift’s Linzer-style cookies made headlines when she baked heart-shaped jam sandwiches for friends—essentially a modern take on this classic recipe.
Why is it called a Linzer Cookie?
The name comes from Linz, Austria, home of the famous Linzer Torte that inspired these cookies.
What makes Linzer Cookies so special?
Their almond-infused shortbread, fruity jam center, and delicate, snowy finish make them both elegant and nostalgic.
Other Recipes You May Enjoy
- Classic Thumbprint Cookies for Christmas
- Soft Gingerbread Cookies Holiday Recipe
- Russian Tea Cakes – A Traditional Holiday Cookie
- Cannoli Cookies – A Delicious Holiday Treat
- Chocolate-Covered Oreos – Easy Holiday Treat
- Homemade Dinner Rolls for Christmas
Conclusion or Final Thoughts
Linzer Cookies bring warmth, sweetness, and a touch of old-world charm to your Christmas baking. Their buttery layers and sparkling jam centers make them the highlight of any cookie platter. Once you try them, you’ll see why they’ve been a European favorite for centuries. Whether you fill them with classic raspberry or something creative, they’ll quickly become a holiday tradition in your home. For more festive inspiration, visit Ellie’s Pinterest Board.
Linzer Cookies
Equipment
- Mixing bowls One for wet and one for dry ingredients
- electric mixer For creaming butter and sugars
- Rolling Pin To roll the dough evenly
- Cookie cutters Round and small shape cutter
- Baking sheet Lined with parchment paper
- Wire rack To cool cookies completely
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup almond flour (or omit for nut-free)
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup raspberry jam
- powdered sugar for dusting (optional)
Instructions
- Cream butter, granulated sugar, brown sugar, and cinnamon until light and fluffy. Add vanilla and mix well.
- In another bowl, whisk together all-purpose flour, almond flour, cornstarch, and salt. Gradually mix into butter mixture until dough forms.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough to 1/8 inch thick on a floured surface. Cut out circles with a 2½-inch cutter, then cut shapes in half for the tops.
- Bake cookies for 9–10 minutes or until edges just begin to brown. Cool completely before assembling.
- Dust cutout tops with powdered sugar. Spread jam on the bottom cookies, then sandwich with the tops. Gently press together so jam shows through.
