Easy Linzer Cookies Recipe

I’ve been making linzer cookies for years and somehow every batch comes out like a warm, buttery hug — flaky almond-spiked dough with a sweet kiss of raspberry jam. They look fancy, but they’re not. These are the kind of cookies you’ll bake when you want something pretty for guests or when you need a sugar-fueled win for a chaotic afternoon.

My husband calls these “the dangerous cookies” because one plate never survives a movie night. The kids (yes, we have small cookie thieves) love helping cut the tops and choose jam colors like it’s craft time. Once I made them for a porch party and forgot to dust powdered sugar until five minutes before guests arrived — I improvised with a sifter and a paper towel, and everyone swooned. Now they’re our holiday staple and the thing I bake when I need to impress without trying too hard.

Kitchen Talk

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I ruined one batch by over-flouring the counter — the cookies were puffy little hockey pucks. Lesson learned: chill the dough, roll gently, and don’t be jealous of the person who owns a marble slab. I once swapped half the almonds for hazelnuts and it felt like Christmas; also, if your jam is really runny warm it a touch before sandwiching so it behaves. And yes, the cutters get jammy — I keep a damp rag nearby and a tray for the tiny cutouts that inevitably fall apart (those pieces are mine, btw).

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour you trust; measure by spooning into the cup or use a scale for consistent cookies every bake.
– Fats & Oils: Real unsalted butter makes the flavor here — don’t skimp, but buy on sale and freeze extras.
– Eggs: Room-temperature eggs mix better into the dough, so plan to pull them out 30 minutes before baking.
– Nuts & Seeds: Almonds or hazelnuts, roasted and finely ground, bring the classic linzer flavor — pre-ground works in a pinch but pulse a few times to freshen the aroma.
– Produce/Fruit: Pick a thick, good-quality jam (raspberry or blackcurrant are classic); avoid watery jarred jams — look for “seeded” or “preserve” for texture.

Prep Ahead Ideas

– Dough can be mixed and chilled up to 48 hours in the fridge; shape and freeze extras flat between parchment for quick bakes later.
– Roll dough and cut shapes, then flash-freeze on a tray before transferring to a bag — they’ll keep shape better and bake evenly.
– Store jam in a small jar so it’s ready to pipe; keep powdered sugar sifted in a jar for last-minute dusting.

✔Time-Saving Tricks

– Use a food processor to blitz the nuts into a fine meal and mix dough in less time.
– Swap homemade jam for a high-quality store jar when you’re short on time — choose a thicker preserve.
– Bake multiple trays low and slow rather than one hot pan; you’ll avoid burnt edges and get even color.
– Freeze cut dough sheets; pop them straight into the oven from frozen, adding a minute or two to bake time.

✔Common Mistakes

– Overworking the dough makes cookies tough — chill it and roll with light hands. I once kneaded in “just a bit more” and paid for it with dense cookies.
– Using runny jam causes seepage — warm and reduce too-watery jam, or choose a seedless preserve with body.
– Not chilling the dough leads to spreading and lost shapes — if your cutters look weird, stick the tray in the freezer for 10 minutes before baking.
– Baking at too-high heat browns the edges before centers set — keep an eye and rotate trays halfway.

What to Serve It With

– Coffee or strong black tea — the nutty cookie loves a bitter partner.
– A scoop of vanilla ice cream for a dessert plate (warm cookie + cold ice cream = chef’s kiss).
– Mulled wine or hot cocoa for holiday vibes.
– Pair with a simple fruit salad for brunch-ish cookie indulgence.

✔Tips & Mistakes

– Use a small round cutter for tops and a larger solid one for bottoms so sandwiches match up.
– Chill, chill, chill — the dough is happiest when cold.
– Don’t try to overfill with jam; a thin layer keeps cookies from getting soggy.
– If the centers fall out while baking, press them back gently while still warm and they’ll meld.

✔Storage Tips

Store linzer cookies in an airtight container at room temperature for up to 4 days; layer with parchment so they don’t stick. They actually taste fine cold for breakfast — spread with a little extra jam if they seem dry. For longer storage freeze un-assembled cookies or the dough; thaw assembled cookies in the fridge, not at room temp, to keep jam from running.

✔Variations and Substitutions

Almonds are classic, but hazelnut or a 50/50 mix is dreamy. Swap some flour for a bit of fine almond flour for extra tenderness. For a gluten-free try, use a 1:1 gluten-free flour and keep an eye on texture — you may need to add an extra egg yolk for structure. Olive oil does not belong here; butter is the move. Try lemon or apricot preserves for a less tart twist, or spice the dough with a pinch of cinnamon for warmth.

Frequently Asked Questions

Easy Linzer Cookies Recipe

Buttery almond shortbread sandwiches filled with bright raspberry jam and a snowy sugar dusting. Festive, tender, and easy to make.

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Prep Time: 30 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 44 minutes minutes

Servings: 18

Ingredients

 

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Main Ingredients

• ▢ 1 cup softened unsalted butter room temperature
• ▢ 0.75 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp almond extract optional but lovely
• ▢ 1.75 cup all-purpose flour
• ▢ 1 cup almond flour finely ground blanched almonds
• ▢ 0.5 tsp fine salt
• ▢ 0.5 tsp ground cinnamon optional
• ▢ 1 tsp lemon zest finely grated
• ▢ 0.75 cup seedless raspberry jam warm slightly for easy spreading
• ▢ 0.5 cup powdered sugar for dusting

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk almond flour, all-purpose flour, salt, cinnamon, and lemon zest in a medium bowl.
• Cream butter and sugar in a large bowl until pale and fluffy, about 2 minutes.
• Beat in the egg, vanilla, and almond extract until smooth.
• Mix in the dry ingredients just until a soft dough forms. Divide dough, flatten into two disks, and chill 20 minutes.
• Roll one disk between parchment to 1/8-inch thick. Cut 2-inch rounds; punch a small center from half the rounds for tops.
• Gather scraps, reroll once, and arrange cookies 1 inch apart on prepared sheets.
• Bake 12–14 minutes until edges are just golden. Cool 5 minutes on sheets, then transfer to a rack to cool completely.
• Warm jam until spreadable. Flip solid cookies, spread with a thin layer of jam, cap with cutout tops, and dust with powdered sugar.

Notes

Try apricot or strawberry preserves instead of raspberry, or add a pinch of cardamom to the dough. Store assembled cookies airtight at room temperature for 2 days, or freeze unfilled cookies for up to 1 month and sandwich with jam before serving.

This recipe is an original creation inspired by classic Easy Linzer Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.