Linzer Cookies (Traditional Recipe)

No holiday is complete without these tempting Linzer cookies!

Sweet, buttery, and loaded with sticky jam, this traditional Austrian treat really is something to be celebrated.

Like raindrops on roses or kitten whiskers, Linzer cookies are some of my favorite things.

And what’s not to love? 

These classic cut-out cookies are rich, perfectly crunchy, and delicately spiced. Plus, they come with the most deliciously fruity filling.

What Are Linzer Cookies?

Even if you’ve never heard the name Linzer before, you’ve probably seen Linzer cookies.

Heck, if you’ve ever been to the Midwest around the holidays, you’ve probably eaten them. 

Or perhaps you’ve been to a Christmas market in Austria or Germany?

I guarantee you’ll have seen Linzer cookies there. Because these delicious little treats come from Austria. 

They’re a jam-filled, almond shortbread sandwich cookie with a fun-shaped cutout in the center.

You often see them with a heart or star cutout. But any shape will do!  

They have a nutty, buttery crust, and they are scrumptious. 

And they have a long history. 

Linzer Cookies History

Back in the 1600s, the recipe was discovered in the cookbook of an Austrian countess.

The original recipe was for a pie-like tart – kind of like a galette or crostata recipe.

It was made with an almond crust and filled with jam. 

Then in the city of Linz, Austria, the cookies as we know them were created.

Bakers took the pie dough and cut it into fun shapes. Half of the dough would also get a center cutout. 

After baking, the whole cookies were slathered in jam.

Then, a cutout cookie was placed on top. And that is how the Linzer cookie came to be. 

Pretty cool, huh?

Ingredients

• Almond Flour- It imparts a delicate almond flavor and makes the texture of the cookie amazing. It will literally melt in your mouth. 

• All-Purpose Flour- All-purpose flour provides extra structure. So the cookies aren’t too crumbly. 

• Spices and Extracts- This recipe uses ground cinnamon and cloves to delicately spice the dough. And vanilla extract adds a lovely deep flavor.    

• Salt- Salt adds balance to every dessert. These cookies are no exception. Plus, salt makes all of the flavors taste stronger.  

• Egg– Eggs bind the dough, provide structure and leavening, add moisture, and enrich the dough. 

• Butter– Because you can’t have a buttery cookie without butter. Butter is a necessary fat that adds flavor, moisture, and structure to the dough. 

• Sugars– You’ll use granulated (white) sugar in the dough for sweetness, moisture, and structure. And you’ll use powdered sugar to garnish the cookie.

• Jam– It’s not a Linzer cookie without jam. The original recipe used blackcurrant, but we’re going with raspberry jam. I think it looks extra festive, but use whatever you you prefer.

How To Make Linzer Cookies

1. Make the dough. Some Linzer recipes use a traditional shortcrust dough. This one does not, so prepare the dough as directed.  

2. Roll out the dough. Shape the dough into two disks and place them between sheets of parchment paper. Roll each disk until it’s 1/8 inch thick all around. 

3. Chill the dough. Put the rolled-out dough onto a baking sheet or cutting board. Chill for at least two hours. 

4. Cut out the bottom cookies. Cut whole cookie rounds out of one slab of dough and transfer them to a baking sheet.

5. Cut out the top cookies. Using the same cutter as above, cut whole cookies out of the second slab. Then, using a smaller cookie cutter (about 3/4 to 1-inch), cut out the centers to create a window. Transfer the window cookies to a baking sheet.*

6. Bake. Bake for about 7-9 minutes until lightly golden. Pay close attention, so they don’t burn. 

7. Assemble the cookies. Slather the whole base cookies with jam and place the window cookie on top. Dust with powdered sugar, and enjoy!

*Bake the small cut-outs on a separate tray for 5-7 minutes and enjoy as minis.

Tips for the Best Linzer Cookies

Once you try these cookies, I know you’ll fall in love.

That said, I want your cookies to be the best they can be! So, I have a few tips to make sure they’re 100% scrumptious:

• The thinner the cookie, the better. Rolling the dough to 1/8 inch thickness is recommended. Otherwise, the cookie-to-jam ratio will be out of balance.

• Keep the dough cold. If you’re making multiple batches, roll out a chunk, but keep the rest in the fridge.

• Chill the dough before baking. This keeps the butter cold and keeps the cookies from spreading too much in the oven. 

• Roll the dough between sheets of parchment paper. It’s much easier and makes clean-up a breeze.

Recipe Variations

Linzer cookies are completely customizable! After all, we’re already using a different type of jam than the OG recipe.

So, here are a few fun ways to make these holiday cookies extra special:

• Use fun cookie cutters. Hearts, stars, snowflakes, trees – whatever you have on hand will work just fine.

• Try a different filling. Apricot, blackberry, and strawberry jams are all fantastic options. Orange marmalade is also delicious!

• Try fruit curds or chocolate. I love these with passion fruit curd, ganache, or Nutella. Yum!

• Make them chocolate. Replace 2 tablespoons of all-purpose flour with 4 tablespoons of cocoa powder in the dough.

• Use almond extract in the dough. It makes the cookies super almondy and delicious. 

• Add tea leaves! Yep, instead of the spices, add tea leaves. Earl Grey is a perfect choice. But matcha is also delicious. 

How to Store Linzer Cookies

To Store

Store Linzer cookies in an airtight container at room temperature.

They’ll last for 3 days. You can store them in the fridge and they keep a little longer. 

They may lose some of their crispiness, though. 

To Freeze

You can freeze both the dough and the completed cookies. 

Cookie Dough- Wrap the dough disks in plastic wrap. Put the wrapped disks into a freezer bag. Don’t forget to label and date them! 

You can do the same with the rolled-out dough. Keep it in the parchment and then wrap it. 

The dough will keep for up to 3 months. Thaw the dough on the counter overnight.

Baked Cookies- Wrap each individual cookie in plastic wrap. Then, add all of them to a freezer bag with a label and the date. Freeze them for up to 3 months. 

Unwrap the cookies to thaw. They’ll be ready in about 1 hour. 

More Cookie Recipes You’ll Love

Applesauce Cookies
Ginger Cookies
Rice Krispie Cookies
Swedish Butter Cookies

Linzer Cookies (Traditional Recipe)

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

These traditional Linzer cookies are just too good! Learn how to make the original Austrian recipe, plus, get tips for the very best cookies.

Ingredients

• 1 1/2 cups almond flour

• 1 1/2 cups all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1/2 cup granulated (white) sugar

• 1/2 cup raspberry jam

• 1 teaspoon water (or dark rum, optionally)

• 2 tablespoons powdered sugar for garnish

Instructions

• In a medium bowl, whisk the almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk the egg and vanilla. Set both aside.
• In a large bowl, beat butter and sugar until light and fluffy (3-4 minutes). Add the egg mixture and combine it at low speed until blended. Then, stir in the dry ingredients until just combined.
• Divide the dough in half and roll each between sheets of parchment to 1/8 inch thick. Chill on flat trays for at least 2 hours.
• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
• Take one dough slab from the fridge and portion it using a 2-inch round cookie cutter. Transfer the base cookies to a baking sheet, leaving 1-inch between each cookie, and bake for 7-9 minutes.
• While the cookies bake, portion the remaining dough using the same 2-inch cookie cutter. Then, use a 3/4-1-inch cutter to cut holes out of the middle of each cookie. (See notes.)
• Transfer the window cookies to the second baking sheet. When the first tray is done, bake the second tray of cookies for 7-9 minutes.
• Let the cookies cool on the trays for 10 minutes, then transfer them to a wire rack to cool fully.
• When the cookies are cool, microwave the jam and water for 20-30 seconds, mixing well after every 10 seconds. Spread 1/2 teaspoon over the whole cookies. Top with the window cookies and dust with powdered sugar. Enjoy!

Notes

• Place the small cutouts onto a cookie sheet and bake for 5-7 minutes. When baked and cooled, dust with powdered sugar and enjoy!

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

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