These Linzer Cookies are a timeless classic— delicate, buttery sandwich cookies filled with fruit jam and finished with a dusting of powdered sugar. With their signature cut-out centers, Linzer cookies feel festive and elegant, yet they’re surprisingly simple to make!
Linzer Cookies are known for their classic cutout design—a delicate, buttery sandwich cookie filled with sweet fruit jam (or if you’re feeling adventurous, hazelnut spread or lemon curd) and finished with a dusting of powdered sugar.
Traditionally inspired by the famous Linzer Torte, these cookies combine rich butter, almond flour, and a hint of warm cinnamon and bright lemon for a perfectly balanced flavor. They’re ideal for holiday cookie trays, gifting, special celebrations, or baking with kids, and they store beautifully—making them a great make-ahead option during busy seasons.
Tips for Perfect Linzer Cookies:
- Chill the dough: This prevents spreading and makes rolling much easier.
- Don’t overbake: Cookies should stay pale; browning will make them dry.
- Roll evenly: Consistent thickness helps cookies bake evenly and sandwich neatly.
- Dust before assembling: This way you avoid getting powdered sugar on the jam and losing its signature look.
- Separate small cutouts: They bake faster—keep them on a separate sheet.
Substitutions & Variations:
- Jam Options: Use apricot, blackberry, cherry, or mixed berry jam.
- Nut-Free: Replace almond flour with additional all-purpose flour (cookies will be slightly less tender).
- Spice Swap: Try nutmeg or cardamom instead of cinnamon.
- Citrus Twist: Orange zest or juice can replace lemon for a warmer flavor.
- Chocolate Linzer Cookies: Replace ¼ cup flour with cocoa powder for a chocolate version. Fill with hazelnut spread.
- Gluten-Free: Use a 1:1 gluten-free flour blend plus almond flour.
Linzer Cookie FAQs
Why do Linzer cookies use almond flour?
Almond flour gives Linzer cookies their classic tender texture and subtle nutty flavor.
Can I make the dough ahead of time?
Yes! Dough can be refrigerated for up to 2 days or frozen for 3 months.
Why did my cookies spread too much?
This usually means the dough wasn’t chilled long enough or the butter was too soft.
Can kids help make these cookies?
Absolutely! Kids love cutting shapes and assembling the sandwich cookies.
How long do Linzer cookies stay fresh?
Stored in an airtight container, they stay fresh for up to 1 week at room temperature.
Storage & Make-Ahead Tips:
- Room Temperature: Store assembled cookies in an airtight container for up to 7 days.
- Freezer: Freeze baked (unfilled) cookies for up to 3 months. Thaw and fill before serving.
- Make Ahead: Bake cookies in advance and assemble the day you plan to serve for best texture.
More of our Favorite Cookie Recipes:
Linzer Cookies
These Linzer Cookies are a timeless classic— delicate, buttery sandwich cookies filled with fruit jam and finished with a dusting of powdered sugar. With their signature cut-out centers, Linzer cookies feel festive and elegant, yet they’re surprisingly simple to make!
Servings: 32
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 large egg yolks
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 cup almond flour, spooned and leveled
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for decorating optional
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In a large mixing bowl, use a stand mixer or hand-held mixer to beat butter until creamy, about 1–2 minutes.
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Add powdered sugar and mix until combined. Add egg yolks and mix again.
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Add salt, cinnamon, vanilla extract, and lemon juice; mix just until incorporated.
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On low speed, add all-purpose flour and almond flour, mixing just until dough comes together.
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Divide dough in half and shape into 1-inch thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour (or up to 2 days).
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Preheat oven to 350°F and line baking sheets with parchment paper.
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On a lightly floured surface, roll out one disc at a time to about ¼-inch thickness.
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Use a 2-inch cookie cutter to cut cookies. Cut centers out of half the cookies using a smaller cutter if desired.
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Place cookies 1–2 inches apart on prepared baking sheets. Bake 9–10 minutes, until cookies look dry but not browned.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Spread jam on solid cookies. Dust cut-out cookies with powdered sugar if desired, then place on top to form sandwich cookies.
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