Imagine biting into a cookie that’s buttery, nutty, and just the right amount of sweet, with a little peek of raspberry jam hiding inside. That’s exactly what a linzer cookie does. They’re the kind of jam cookies that make you pause, smile, and maybe even sneak a second one before anyone notices.
Whether you’re hunting for the perfect holiday treats to share, these cookies are effortless to make and impossible not to love. In this recipe, I’ll walk you through every step so you can create those delicate, jam-filled little wonders, and maybe even start a new tradition with them.
Why Everyone Loves These Linzer Cookies
Tiny works of art: Those little cut-out windows filled with jam make every cookie feel fancy, even if it’s your first try.
Buttery, melt-in-your-mouth goodness: Each cookie is soft, tender, and perfectly crumbly, like a little hug in every bite.
The ultimate comfort treat: Soft, sweet, and a little nostalgic, perfect with tea, coffee, or a sneaky glass of milk.
Fun to make (and harder to resist): Rolling, cutting, and filling them is oddly satisfying, plus you might “accidentally” eat a few while baking.
The Ingredients You’ll Need
- Butter + Powdered Sugar: These two are the heart of your dough, butter for richness and softness, powdered sugar for that melt-in-your-mouth texture. Cream them well for a smooth, dreamy base.
- Egg + Extracts (Vanilla & Almond): The egg binds everything together, while the vanilla adds cozy warmth and the almond brings that signature nutty flavor that makes these linzer cookies special.
- Flours + Baking Powder: Almond flour gives a tender, delicate crumb and subtle nutty flavor, while all-purpose flour provides structure. Baking powder adds just enough lift so your cookies stay soft but not cakey.
- Cinnamon (optional): Just a tiny pinch adds a cozy, lightly spiced note that makes your cookies feel extra homey.
- Jam (Raspberry or Strawberry): The star of the show! Sweet, slightly tangy, and perfectly peek-a-boo in the cookie cutouts, choose a high-quality jam for the best flavor.
- Powdered Sugar (for dusting): The finishing touch that makes your cookies look bakery-perfect and adds a little extra sweetness.
How to Make Linzer Cookies
Step 1: Get set up
Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Don’t skip this step, it’s a tiny thing that makes cookie life so much easier. While you’re at it, give your counter a little wipe-down and flour a clean space for rolling, your dough deserves a cozy workspace.
Step 2: Whip the butter and sugar
In a mixing bowl, beat your softened butter with the sifted powdered sugar. Start on low to avoid a sugar cloud (yes, it happens!) then crank it to medium until it’s light, fluffy, and looks a bit like a creamy cloud. This is where the magic starts, this step sets up that melt-in-your-mouth texture we love.
Step 3: Flavor it up
Add your egg, vanilla extract, and almond extract. Beat until just combined. Tiny tip: don’t overmix here either, we want cookies that melt, not chew.
Step 4: Bring in the dry team
Mix in your almond flour, all-purpose flour, baking powder, and a pinch of cinnamon if you’re feeling cozy. Blend just until everything comes together, it’s okay if a few streaks of flour remain, we’ll roll them out anyway. Overmixing is the quickest way to lose that delicate softness.
Step 5: Roll, roll, roll
Roll the dough to about 1/8-inch thick. Thin dough = delicate, tender cookies that practically melt.
Step 6: Shape your cookies
Use your 2½-inch cutter for the main cookies. Lay them gently on your lined sheets. Then grab a smaller cutter (1-inch heart-shaped cookie cutter) and cut little hearts into the center of the cookies.
Insider trick: Re-roll scraps carefully; each leftover bit is another cookie waiting to happen. No dough left behind!
Step 7: Bake gently
Pop them in the oven for 10–14 minutes, until the bottoms are just lightly golden. Watch them carefully, you want soft cookies, not browned edges. Once done, let them cool completely.
Step 8: Fill with love
Place the solid cookies flat-side up and spoon a dollop of raspberry or strawberry jam in the center. Spread gently, don’t go overboard, we want perfection without a mess.
Dust the “window” cookies lightly with powdered sugar. Then carefully place each on top of a jam-filled cookie to form a sandwich. Lightly press so they stick together but the jam still peeks out beautifully.
Step 9: Serve, savor, and share
You’ve just made linzer cookies worthy of a coffee table, a holiday gift, or a cozy snack plate. Enjoy!
Mistakes to Avoid When Baking Linzer Cookies
Not letting the cookies cool fully: Allowing the cookies to cool completely ensures that they hold their shape.
Using too much jam: A small amount of jam is enough to create that delicious peek-through effect. Overfilling can make the cookies messy and difficult to sandwich neatly.
Rolling the dough incorrectly: Pay attention to thickness. Dough that’s too thick can take longer to bake and feels heavy, while dough that’s too thin may break or tear when transferring. Aim for a delicate thickness for perfect texture.
Ignoring oven preheat: Putting dough into an underheated oven changes baking time and texture. Always wait until the oven is fully hot.
What to Serve With Linzer Cookies
- A warm cup of tea: The light floral notes pair beautifully with the nutty, jam-filled cookies.
- Coffee or latte: A creamy latte or cappuccino complements the buttery cookie and fruity jam perfectly.
- Hot chocolate: Rich, chocolatey, and slightly indulgent, a cozy pairing for chilly afternoons.
- Nutty milk (almond or hazelnut): Adds richness and echoes the almond flour in the cookies.
How to Store Your Linzer Cookies
Keep them cozy in layers: Line an airtight container with parchment paper and place cookies in a single layer. If stacking, separate layers with more parchment to protect the delicate windows and jam centers.
Room temperature is perfect: These cookies love a cool, dry spot. Stored this way, they stay soft and flavorful for about a week, perfect for sharing.
Refrigerate with care: If you want them to last longer, store in the fridge. Make sure they’re fully cooled first, and allow them to come back to room temperature before serving so the jam softens and the cookies regain their buttery tenderness.
Other Delicious Cookies to Try
Easy Linzer Cookies with Raspberry Jam
Ingredients
- 3 ¼ cups all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- Pinch of ground cinnamon optional
- 1 cup salted butter softened
- 1 ¼ cups powdered sugar sifted
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- Raspberry or strawberry jam
- Powdered sugar for dusting
Instructions
- Warm your oven to 350°F (175°C) and cover two baking trays with a smooth layer of parchment paper to prevent sticking. While the oven warms, give your counter a quick wipe and lightly flour a clean area to roll the dough, it makes shaping the cookies so much smoother.
- In a mixing bowl, cream together the softened butter and sifted powdered sugar. Start on low speed to avoid a cloud of sugar, then turn up to medium and beat until the mixture is light, fluffy, and smooth.
- Add the egg, vanilla extract, and almond extract, and mix just until fully incorporated. Take care not to overmix, gentle folding keeps the cookies soft and delicate.
- Stir in the almond flour, all-purpose flour, baking powder, and a pinch of cinnamon if you like a hint of warmth. Mix only until everything comes together; a few streaks of flour are fine. Overworking the dough at this stage can make the cookies too dense.
- Roll the dough to about 1/8-inch thickness. Even thickness ensures the cookies bake evenly and stay tender.
- Use a 2½-inch cookie cutter to cut out the main shapes and place them carefully on the prepared baking sheets. For half of the cookies, use a smaller 1-inch cutter to make heart-shaped windows in the center. Gently re-roll any scraps, every piece can become another cookie, so nothing goes to waste.
- Bake the cookies for 10–13 minutes, just until the bottoms are lightly golden. Watch them closely, you want soft, delicate cookies, not browned edges. Let them cool completely before adding the jam.
- Place a small spoonful of raspberry or strawberry jam onto the flat side of the solid cookies. Spread it lightly so it fills the center without spilling over. Dust the “window” cookies with powdered sugar and gently sandwich each one on top of a jam-filled cookie, pressing just enough so they stick together while letting the jam peek through beautifully.
- Once assembled, your Linzer Cookies are ready to enjoy.
Notes
- Ovens can have hot spots. Rotating your cookie sheets halfway through baking ensures even color and prevents burnt edges.
- Make sure your butter is softened, not melted, for the best texture.
- Swap in strawberry jam if you want a slightly sweeter, classic twist.
- You can use a little flour on the cookie cutter for clean shapes and prevent sticking.
