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Dive into the sweet tradition of Linzer Cookies! These picture perfect cookies with yummy fillings are great for holidays and occasions.
Featured with this recipe
Delicate and sweet with a soft shortbread crumble, these cookies are the star of any plate they are on. These cute sandwich cookies are perfect for Christmas cookie exchanges, tea time, or just a happy moment to yourself. Jam-filled, they are wonderfully sweet and look almost too good to eat! This cookie recipe is a classic and one worth learning how to make!
Ingredients in Linzer Cookies
- Butter
- Sugar
- Lemon Zest
- Vanilla Extract
- Almond Extract
- Egg Yolk
- All Purpose Flour
- Almond Flour
- Salt
- Powdered Sugar
- Seedless Raspberry Jam or Lemon Curd
What are Linzer cookies?
A brief history of the Linzer Cookie- born in Linz, Austria, this cookie is based off the Linzer Torte, a torte that looks similar to the cookie in the way that there is a window showing jam or filling inside between layers. One of the oldest tortes in the world, it is understood that the Linzer Torte found its beginnings in the 1700s in an Austrian abbey. It was brought to the US in the 1850s.
Flavors and Fillings
Fill your cookie with anything you’d like! Here are some ideas to get you started:
- Nutella
- Peanut butter
- Cookie butter
- Caramel
- Apricot jam
- Strawberry jam
- Chocolate ganache
- Cream or custard
A Cookie for Any Occasion
A favorite among friends, neighbors, coworkers, and beyond, these cookies make the perfect gift. Added to a Christmas cookie plate or tucked inside a cookie tin, I can promise these are the first cookies to be eaten.
Recipe Tip
Let the filled and topped cookies sit for about 15 minutes to allow them to fully sandwich together.
Storing Leftover Cookies
Store cookies in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Yes, they can be frozen in an airtight container for up to a month. Thaw overnight and enjoy.
Our recipe contains all purpose flour, so it is not gluten free. But, gluten free Linzer Cookie recipes exist!
You could put them in a cookie tin, wrap them in cellophane, or in a glass or metal jar.
They are named after the town they originated in – Linz, Austria.
Read Next: Christmas Cookie Ideas
More Christmas Cookies
- Pecan Chewies
- Dipped Ritz Cookies
- Andes Mint Cookies
- Peanut Butter Blossoms
- Raspberry Thumbprint Cookies
How to Make Linzer Cookies
Linzer Cookies
Video
Equipment
- cookie cutters
Ingredients
- 12 tablespoons butter cold, sliced
- 1/2 cup sugar
- zest of 1 lemon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/3 cups flour
- 3/4 cup almond flour
- 1/4 teaspoon fine sea salt
- powdered sugar for dusting
- raspberry jam seedless
- lemon curd
Instructions
- In the large bowl of a stand mixer, beat butter, sugar, and lemon zest together until creamy.
- Add egg yolk, vanilla extract, and almond extract and mix to combine.
- In a separate bowl, combine flour, almond flour, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pat dough into two equal sized discs and wrap with plastic wrap. Refrigerate for at least 1 hour. After an hour, let one dough ball sit on the counter for 5-10 minutes to soften a little. Preheat oven to 350.
- On a floured surface, roll the dough out about 1/6" thick and then cut out cookies (about 2-2 ½ inches). You should be able to get about 15 cookies out of the dough. Gather the scraps and re-roll if needed. If dough becomes too sticky while working, stick it back in the fridge for 10-15 minutes. Place cut out cookies on a baking sheet and put it in the fridge.
- Repeat the last step with the second dough ball, but before refrigerating use a small cookie cutter or the larger end of a piping tip to cut out a small hole from the middle of each cookie.
- Bake the first tray of cookies for 12-15 minutes or until the edges just barely turn golden brown. Let cool completely.
- Repeat with the second tray.
- Once the cookies are cooled, dust the tops (the cookies with the holes in the middle) with powdered sugar.
- Spoon a small amount (about ½ teaspoon) of either jam or curd on to the middle of the bottoms.
- Sandwich the tops and bottoms together and let sit for a few minutes so they can fully sandwich together.
Notes
- Get creative with the shapes! Use squares or holiday shapes to create fun and unique cookies.
- If using jam or preserves, try to use a seedless variety.
- Make your own jams and curds for an even tastier homemade cookie.
