Is there anything that says “holiday time” more than a perfectly prepared plate of Christmas cookies? The best part of a well-made tray of cookies is in the variety from the traditional to the newly created versions — these Linzer cookies are a must to add to your cookie presentation.
Linzer cookies are, indeed, a traditional style cookie but their intricate aesthetic may make them seem less approachable to a novice baker. Trust me, though, these are way easier to make than they seem.
The dough itself is a standard style recipe and the process to shape them and put them together is a cinch. The hardest part is not noshing on them before they make it to the cookie tray!
If you’re looking for a pretty cookie that makes everyone want to stop to try it, give this recipe a shot for the holidays (or any time, really).
Common Questions about Linzer Cookies
What are Linzer cookies?
Named for the Viennese Linzer torte with its lattice crust, these shortbread-style cookies are filled with fruity jam and have a buttery flavor. They also have a nuttiness that is imparted by the almond flour.
Where did Linzer cookies come from?
While they can be found worldwide, and at various types of bakeries, Linzer cookies were born in Austria.
How can I keep Linzer cookies from becoming soggy?
Storing fully baked and prepared Linzer cookies in an airtight container in a cool, dry place is key. Also, assembling them with the jam just before serving will help, too.
Making Linzer Cookies Ahead of Time
You can make the dough for these cookies and refrigerate it for up to 3 days.
These cookies are easy to store — they can be placed in a single layer of an airtight container on the counter for up to 3 days.
Refrigerator: You do not need to refrigerate Linzer cookies. However, if you want to store them in the fridge, place them in a ziploc bag in a single layer, or separate them with parchment paper or wax paper.
Freezing: Freezing Linzer cookies is not recommended.
Tips For The Best Linzer Cookies
- Use a seedless jam. This type of jam will help to ensure a smooth filling and prevent the introduction of an unnecessary added texture in the cookie.
- Be sure to use a nut flour. While some people use nut flours for dietary preferences, the use of a nut flour in Linzer cookies is for flavor reasons — the cookie is intended to have nuttiness.
- If you’re intending to serve the cookies more than a day or two from baking, wait until you are only hours away from serving before filling with the jam so that the cookies remain crunchy.
As with most baked goods, ensure that all of the ingredients are at room temperature before mixing.
- All-purpose flour
- Almond flour (or other nut flour)
- Cinnamon (ground)
- Unsalted butter
- Granulated sugar
- Egg (large)
- Almond extract
- Lemon zest (fine)
- Strawberry or apricot jam (or your favorite)
- Confectioner’s sugar
Kitchen Supplies You’ll Need
Most of the supplies needed to make Linzer cookies are standard and likely are already in your kitchen.
- Medium bowl
- Large bowl
- Stand mixer fitted with a paddle attachment (or hand mixer)
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Plastic wrap
- Baking sheet
- Parchment paper (or a silicone mat)
- Rolling pin
- Cookie cutter
- Wire rack
- Metal spatula or butter knife
How to Make Linzer Cookies
While there are a few steps involved with making Linzer cookies, all of them are fairly straightforward and simple enough to execute for a novice baker to an experienced one.
- Add the flours and cinnamon to a medium bowl and whisk until evenly dispersed.
- Place the butter and sugar in a large bowl and beat on high until the mixture is completely combined. It should be light and fluffy when entirely mixed.
- Next, add the wet ingredients (egg, almond extract, and lemon zest) to the butter mixture and continue to beat on high speed until all ingredients are combined.
- Then, turn the mixer to low speed and slowly add the flour mixture.
- Using a rubber spatula, scrape the sides of the bowl and bottom of the bowl to ensure you incorporate all of the ingredients.
- Split the dough into 2 separate discs. Wrap each disc of dough tightly in plastic wrap.
- Chill the dough halves in the refrigerator for at least 2 hours and up to overnight.
Preparing the Cookies for Baking
- When ready to prepare the cookies, remove the dough from the refrigerator. Allow it to sit until it is at room temperature.
- Dust a small portion of flour on the work surface.
- Using a rolling pin, roll the dough to the desired thickness.
- Using a cookie cutter, cut the dough into the desired shapes.
- Place the cut shapes on the prepared baking sheets.
- Repeat the process until all of the dough has been used.
- Using a smaller cookie cutter, cut a smaller shape in the center of half of the cookies.
- Bake all cookies until the edges are lightly golden brown.
- Remove the cookies from the oven and allow them to cool briefly on the baking sheet on a cooling rack.
- Then, transfer the cookies from the cookie sheet to a wire rack.
Preparing the Linzer Cookies
- Once cookies have reached room temperature, use powdered sugar to dust the half of the cookies that have the center shape cut out. These will be the top of the cookie.
- Spread jam on the bottom cookies and then place the top cookie (the sugared ones) over the jam.
- Place the assembled cookies on parchment paper to set briefly before storing.
What to Serve With Linzer Cookies
These cookies are delicious with nearly anything you’d typically have for dessert.
- Coffee – These are amazing dippers for coffee. Or you can just snack on them while you sip.
- Tea – Linzer cookies are the perfect tea time snack.
- Ice cream – These pretty cookies pair well with any bowl of ice cream (or sorbet or gelato) either as a pairing or a garnish.
- Whipped cream – Dip these in some whipped cream for a decadent dessert.
- Cocktails – Serve up a gorgeous fruit based cocktail to go with these intricate Linzers.
Why You Should Make This Recipe
Outside of the fact that these are show-stopping snacks, there are a few other reasons you’ll love making Linzer cookies.
- Delicious – With crunchy cookies sandwiching the smooth, juicy interior, who wouldn’t love these nutty, fruity treats?
- Customizable – Choose any shapes you want for any occasion and vary the flavors, too.
- Versatile – While they’re perfect for the holiday season, you can make them for virtually anything from bridal and baby showers to Easter or the 4th of July.
Variations and Add-ins
Change these up to make them your own signature sweet treat.
- Jam flavors – Choose your favorite jam or change your jam filling up for the seasons. Berry flavors (like raspberry jam) are always delicious but you can branch out to more unique flavors like mint, pumpkin, and fig.
- Decorator’s sugar – Add sweetness and sparkle with a sprinkle of decorator’s sugar on the tops of the cookies.
- Chocolate – Melt white, milk, or dark chocolate and drizzle over top for a touch of chocolate flavor.
- Flour – Instead of using white flour you can experiment with using all almond flour (or your preferred substitute).
- Vegan alternatives – Instead of butter and eggs use the substitutes that you like best.
- Extracts – This recipe calls for almond extract to impart all of that nutty flavor but you can use a typical vanilla extract or any other flavor you prefer.
- Zest – Instead of lemon zest try another flavor like lime or orange zest.
- Cinnamon – For winter and fall flavors try sprinkling the cookies with ground cinnamon.
- Nuts – If you want to add even more nutty flavor to these cookies, try sprinkling ground almonds over top.
If you love this Linzer Cookies recipe, you’re going to love these other holiday cookie recipes too. Please click each link below to find the easy, printable recipe!
Other Creative Cookies
Include these cookies in a beautiful Christmas Cookie Board
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- 2 ½ cups all-purpose flour plus more for rolling
- 1 cup almond flour or other nut flour
- 1 teaspoon cinnamon ground
- 1 cup butter softened (2 sticks) unsalted
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon almond extract
- ½ teaspoon lemon zest finely chopped
- 1 cup jam – strawberry OR apricot or your favorite – seedless
- ½ cup confectioner’s sugar for dusting
- In a medium bowl, whisk together both of the flours and the cinnamon. Set aside.
- In a large bowl or bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the egg, almond extract and lemon zest, beat until well combined.
- Gradually add the flour mixture, scraping down the sides and bottom of bowl in between intervals when mixing as needed.
- Divide the dough into 2 discs and wrap it tightly in plastic wrap.
- Place in the refrigerator to chill for at least 1 hour or preferably overnight.
- Once chilled, remove the dough from the refrigerator and set it on counter for about 30 minutes to come to room temperature.
- Lightly flour the work surface.
- Preheat the oven to 350 degrees F.
- Line several baking sheets with parchment paper or a silicone mat. Set aside.
- Roll the dough to ¼ inch thick.
- Cut with a cookie cutter and place the cut dough on the prepared baking sheets.
- Continue rolling and cutting with the dough, place it back in the refrigerator if dough gets too soft.
- Cut a small shape from the center of half of the cookies.
- Bake for 9-11 minutes or until the edges are lightly golden brown.
- Let them cool on wire rack for 5 minutes while on the baking sheet before transferring them off the baking sheet to cool completely on the rack.
- When cookies have completely cooled, dust the cookie with center shape cut out of it with confectioner’s sugar.
- Add the jam to the bottom cookie and top with the sugared cookie.
- Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 3 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.