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 out 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. Put it in the fridge for at least two hours.
4. Cut out your cookies. Use your favorite cookie cutter. Half the dough should be a whole cookie. Half the dough should have a smaller shape cut out of the center.
5. Bake. Transfer the cookies onto a clean, parchment-lined baking tray. Bake for about 7-9 minutes until they are lightly golden. Pay close attention, so they don’t burn.
6. Assemble the cookies. Slather the whole cookie with jam and dust the cutout cookie with powdered sugar. Sandwich the two together, with the cutout cookie on top.
Now, it’s time to eat!
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)
4
servings30
minutes40
minutes300
kcalThese 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, add your dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, cloves, and salt. Set aside.
- In a small bowl, whisk together the egg and the vanilla extract. Set aside.
- Add the butter and sugar to a large bowl or the bowl of your stand mixer. Then, beat them together with a hand mixer (or your stand mixer paddle attachment) for 3 to 4 minutes. The mixture should be light, fluffy, and pale in color.
- Add the egg mixture to the butter mixture. Beat until combined.
- Add the dry ingredients to the mixture. Beat until just combined and you see no more streaks of flour.
- Divide the dough into half and form each half into a disk. Place each disk on a large sheet of parchment paper. Cover it with another large sheet of parchment paper.
- Use a rolling pin to roll out the dough (still between the sheets of parchment). Roll it until it reaches approximately 1/8 inch thickness all around.
- Move the dough (still in parchment) onto a baking tray or cutting board. Put it in the refrigerator and chill the dough for at least 2 hours.
- Preheat your oven to 375 degrees Fahrenheit.
- Pull one of your dough sheets out of the fridge. Line two baking trays with fresh parchment paper.
- Pull the top sheet of parchment paper off the dough. Use a 2-inch round cookie cutter to cut out cookies. Place them onto the parchment-lined cookie trays, leaving at least 1 inch between them.
- Bake for 7-9 minutes or until the cookies are slightly golden. Once out of the oven, let them cool completely. Repeat steps 11 and 12 as necessary.
- Once the cookies are baked and cooled, add the water (or rum) and jam to a microwave-safe bowl. Microwave for 20-30 seconds to thin it out. Mix.
- Spread 1/2 teaspoon of jam in the center of a whole cookie.
- Dust the cutout cookies with powdered sugar. Carefully place a sugar-dusted cutout cookie on top of a jam-covered one. Enjoy!
