These Linzer Cookies are the pinnacle of holiday elegance and are a beloved classic for a reason. Hailing from Austria, these sandwich cookies are made from a rich, buttery, tender dough infused with almond flour and warm spices like cinnamon and cloves. They are traditionally filled with tart raspberry jam peeking through a delicate "window" cut into the top cookie. They are visually stunning, delightfully tender, and are the perfect addition to any holiday platter or coffee spread.
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My non-negotiable tip: You must roll the dough out between two sheets of parchment paper before chilling (Step 3). This prevents the dough from sticking to your work surface, eliminates the need for excess flour, and is the absolute secret to getting perfectly uniform, crack-free, thin cookies that hold their shape.
Why You'll Love This Recipe
- Elegant Presentation: The delicate "window" showing the vibrant raspberry jam makes these cookies look sophisticated and professional.
- Tender, Buttery Texture: Using both almond flour and butter creates a rich, tender, melt-in-your-mouth crumb that is crisp on the edges.
- Perfect Holiday Flavor: The warm spices (cinnamon and cloves) pair beautifully with the sweet, tart raspberry filling.
- Make-Ahead Friendly: The dough can be made days in advance, and the finished cookies keep fresh for over a week.
Ingredients
Here's what you'll need for this elegant holiday cookie.
For the Dough
- Flour Base: A mix of almond flour and all-purpose flour.
- Butter: 1 stick (½ cup) of unsalted butter, softened.
- Sugar: Granulated sugar.
- Egg: 1 large egg, at room temperature.
- Flavor: Pure vanilla extract.
- Spices: Ground cinnamon and ground cloves.
- Seasoning: Kosher salt.
For the Filling and Finish
- Jam: Raspberry jam (seedless is best for texture).
- Garnish: Powdered sugar (confectioners' sugar).
How to Make Classic Linzer Cookies
Success with Linzer cookies requires patient chilling and a delicate touch.
Step 1: Combine and Cream
In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, cloves, and salt.
In a separate large bowl, I use a handheld mixer to beat the softened butter and sugar until the mixture is visibly light and fluffy (about 3-4 minutes). This creaming adds essential air.
I add the room-temperature egg and vanilla extract and beat until combined. I gradually add the dry ingredients to the wet mixture and beat just until incorporated and no dry streaks remain. Do not overmix.
Step 2: Roll, Chill, and Cut (Crucial!)
I divide the dough in half and form each half into a flat disk. I place each disk between two large sheets of parchment paper. Using a rolling pin, I roll the dough out to a uniform ⅛-inch thickness while it's soft.
I place the rolled dough sheets on a baking sheet or cutting board and transfer them to the refrigerator to chill for 2 hours (or place in the freezer for 30 minutes).
I preheat my oven to 375°F (190°C) and line two large baking sheets with parchment paper.
I peel away the top layer of parchment paper from one dough sheet. Using a 2-inch round cookie cutter, I cut out the base cookies. For half of the remaining cookies, I use a smaller round cookie cutter (or a small cookie stamp) to cut out the central "windows." I transfer the cut shapes to the prepared baking sheets, spacing them about 1 inch apart.
Step 3: Bake and Assemble
I bake the cookies until they are firm to the touch and just lightly golden on the edges, 7 to 9 minutes. Overbaking will make them dry. I let them cool completely on a wire rack.
In a microwave-safe bowl, I stir 1 teaspoon of water into the jam. I microwave it on low power for 30 seconds to loosen the jam slightly.
I turn the base cookies (the ones without the window) bottom-side up. I spread about ½ teaspoon of the warm jam in the center of the base, then gently place the "window" cookie on top, lining up the edges. I repeat this process for all the cookies.
Step 4: Garnish and Serve
I dust the finished sandwich cookies with powdered sugar just before serving. This dusting highlights the decorative window and adds a final touch of sweetness.
Common Mistakes to Avoid
- Skipping the Chill Time: This is the #1 mistake. Unchilled dough will be too soft to handle, and the cut-out shapes will spread in the oven, losing their definition.
- Overmixing the Flour: Overworking the dough develops gluten, which makes the delicate cookies tough and dense instead of tender and crumbly.
- Filling Hot Cookies: The jam will liquefy and run out of the edges. The cookies must be completely cool before they are filled.
- Greasing the Pan: Do not grease the pan. The butter in the dough is enough. Using parchment paper prevents sticking without causing the cookies to spread too much.
Tips and Tricks for Success
- Almond Flour is Key: Using a blend of almond flour and all-purpose flour is what gives Linzer cookies their signature rich, tender texture. Almond flour adds moisture and fat without the gluten.
- Use Room Temp Ingredients: For the creaming step, using room-temperature butter and egg ensures a smooth, well-emulsified dough.
- Jam Selection: Use a tart jam, like raspberry, blackcurrant, or cherry. The acidity balances the richness of the buttery dough perfectly.
- Dust Just Before Serving: The powdered sugar garnish will absorb moisture and disappear if applied too early. Wait until the last minute!
Variations
- Different Nuts: Replace the almond flour with ground toasted pecans or hazelnuts for a richer flavour profile.
- Citrus Zest: Add 1 tablespoon of lemon zest or orange zest to the dry ingredients for a bright, aromatic flavour.
- Different Fillings: Use apricot or passion fruit preserves. For a chocolate twist, fill the cookies with a thin layer of Nutella or melted dark chocolate.
- Make it Gluten-Free: Replace the all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. The dough is already high in almond flour, which helps maintain the tender texture.
How to Serve
These beautiful cookies are perfect for any holiday spread.
- They are ideal for Christmas cookie platters or cookie exchanges.
- Serve them alongside coffee or tea.
- Due to their rich flavour, they make a fantastic small dessert after a heavy meal.
Make Ahead and Storage
- Make Ahead (Dough): The dough disc can be made and refrigerated for up to 3 days or frozen for up to 1 month.
- Storage (Baked): The baked, unfilled cookies can be stored in an airtight container at room temperature for 2 weeks.
- Storage (Filled): Once filled with jam, Linzer cookies are best stored at room temperature for up to 4 days. Refrigeration can make the jam weep into the cookie.
Recipe Notes / What I Learned
The instructions are unique because they suggest rolling the dough before chilling. This is the "no-fail" method for Linzer cookies! It saves a lot of struggle, as trying to roll out hard, cold dough is a battle that often results in cracking. Rolling it while it's soft, chilling the thin sheet, and then cutting the shapes guarantees a beautiful, uniform cookie every time.
Nutrition Snapshot
Estimated Nutrition Per Cookie (assuming 22 cookies): ~190 calories · 3g protein · 22g carbs · 10g fat (This is an approximation and can vary based on the thickness of the rolling and the amount of jam used.)
Linzer Cookies
Equipment
- Medium bowl
- Small bowl
- Large bowl
- Hand mixer
- Whisk
- Rolling Pin
- Parchment paper
- Baking sheets
- 2" round cookie cutter
Ingredients
Group: Cookie Dough
- 1 ½ cups almond flour
- 1 ½ cups all-purpose flour
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. kosher salt
- 1 large egg
- 2 tsp. pure vanilla extract
- ½ cup butter (1 stick)
- ½ cup granulated sugar
Group: Filling & Garnish
- ½ cup raspberry jam
- 1 teaspoon water
- 2 Tbsp. powdered sugar, for garnish
Instructions
- In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
- In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
- Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to ⅛" in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
- Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2" round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
- Place cookies on baking sheet about 1" apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
- In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about ½ teaspoon of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.
Notes
Nutrition
FAQs
Why did my cookies spread and lose their shape?
This means your dough was not chilled long enough, or your butter was too soft when you started mixing. The fat must be firm going into the oven.
Can I skip the almond flour?
I wouldn't recommend it. Almond flour is what gives the cookie its signature tender, melt-in-your-mouth texture. Replacing it all with all-purpose flour will result in a tougher, drier cookie.
Can I use different jam?
Yes! Use any jam you like, but a slightly tart jam (like blackcurrant or apricot) works best to balance the sweetness of the dough.
