Linzer Cookies Recipe with Jam Filling

Hello, fellow baking enthusiasts! Are you ready to dive into a world of buttery goodness, sweet jam, and delightful traditions? Today, we’re making Linzer Cookies – those charming, delicate sandwich cookies that always bring a smile. With their signature peek-a-boo center revealing a vibrant jam filling, they’re not just a treat for your taste buds but a feast for your eyes too. Don’t let their elegant appearance fool you; this recipe is surprisingly simple and perfect for bakers of all levels. Get ready to fill your kitchen with the most wonderful aromas and your cookie jar with pure joy!

History – Background of Linzer Cookies

The story of Linzer cookies begins with their much grander cousin, the Linzer Torte, a famous Austrian pastry believed to be one of the oldest cakes in the world. Originating from Linz, Austria, this torte features a rich, buttery, nutty crust, often spiced with cinnamon, and filled with fruit preserves. Over time, bakers began adapting the torte recipe into smaller, more manageable cookie versions, retaining the distinctive lattice top or cutout center. These delightful cookies quickly gained popularity, especially during the holiday season, becoming a beloved staple across Europe and eventually, the world. Our modern Linzer cookies capture that same rich heritage in a bite-sized, irresistible form.

Why You’ll Love This Recipe

Simple to Follow This recipe is designed for beginners, with clear, step-by-step instructions.
Irresistibly Delicious Buttery, tender cookies paired with sweet, fruity jam – a classic combination.
Beautiful Presentation Their elegant design makes them perfect for gifts or special occasions.
Versatile Easily customize with different jams or spice combinations.
Family Favorite A beloved treat that appeals to all ages.

Ingredient Notes

Let’s talk about the stars of our show – the ingredients! Using quality ingredients makes all the difference in achieving that perfect Linzer cookie taste and texture.

Unsalted Butter Make sure it’s softened to room temperature. This is crucial for creaming properly, which incorporates air and creates a tender crumb.
Granulated Sugar For sweetness and a delicate crispness.
Large Egg Yolk Adds richness and helps bind the dough, contributing to that melt-in-your-mouth texture.
Vanilla Extract Essential for that warm, comforting flavor. Use good quality vanilla for the best results.
All-Purpose Flour The base of our cookie dough. Measure it correctly by spooning it into your measuring cup and leveling it off.
Almond Flour This is what gives Linzer cookies their distinctive delicate texture and nutty flavor. Don’t skip it!
Ground Cinnamon A hint of spice that complements the jam beautifully and adds warmth.
Salt Balances the sweetness and enhances all the other flavors.
Raspberry Jam (or your favorite jam) Traditionally, raspberry or red currant jam is used. Choose a good quality jam that isn’t too runny. Apricot or strawberry also work wonderfully.
Powdered Sugar For dusting the finished cookies, adding a beautiful snowy finish and extra sweetness.

Equipment Needed

Having the right tools makes baking a breeze. Here’s what you’ll need:

Stand Mixer or Hand Mixer For creaming butter and sugar.
Large Mixing Bowls For preparing the dough.
Spatula For scraping down the bowl.
Rolling Pin To roll out the dough evenly.
Linzer Cookie Cutters These sets usually come with a larger cutter and smaller inserts for the cutout window. If you don’t have a specific Linzer set, you can use two different sized round cutters.
Baking Sheets Lined with parchment paper.
Wire Rack For cooling the cookies.
Small Sieve For dusting powdered sugar.

Full Recipe Card

Ready to bake? Here’s the step-by-step guide to making perfect Linzer Cookies!

Yields approximately 24-30 sandwich cookies

Prep time 30 minutes, plus 1 hour chilling

Cook time 10-12 minutes per batch

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raspberry jam (or preferred jam)
1/4 cup powdered sugar, for dusting

Instructions

Cream Butter and Sugar In a large bowl, using a stand mixer with the paddle attachment or a hand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients Beat in the egg yolk and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
Combine Wet and Dry Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
Chill the Dough Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is crucial for easy handling.
Preheat Oven and Prepare Baking Sheets Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll Out Dough On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thickness.
Cut Out Cookies Using your Linzer cookie cutters (or two different-sized round cutters), cut out an even number of full bottom cookies and top cookies with the center cutout. Carefully transfer the cut cookies to the prepared baking sheets. Reroll scraps gently as needed.
Bake Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
Cool Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Dust and Assemble Once completely cool, dust the top cookies (with the cutout centers) generously with powdered sugar using a small sieve.
Fill and Sandwich Spread about 1/2-1 teaspoon of your chosen jam onto the flat side of each full bottom cookie. Carefully place a powdered-sugar-dusted top cookie on top, gently pressing down to form a sandwich.
Serve and Enjoy Repeat with the remaining cookies. Serve immediately or store.

Tips – Variations

Jam Choices Experiment with different jams like apricot, strawberry, cherry, or even lemon curd for a tangy twist.
Nut Flours While almond flour is traditional, you can try hazelnut flour for a different nutty flavor.
Spices Add a pinch of nutmeg, cardamom, or ginger along with the cinnamon for extra warmth and complexity.
Citrus Zest A little lemon or orange zest in the dough can brighten the flavor beautifully.
Cookie Shapes Use different cookie cutter shapes for the top cutout – stars, hearts, or even mini circles.

Pro Chef Tips

Don’t Overwork the Dough Overmixing develops gluten, leading to tough cookies. Mix until just combined.
Chill Thoroughly This is non-negotiable! Chilled dough is easier to roll, holds its shape better, and prevents spreading.
Even Thickness Roll your dough to an even 1/8-inch thickness for uniform baking and presentation.
Dusting Technique Dust the top cookies with powdered sugar before assembling to avoid getting sugar on the jam.
Quality Jam Matters Use a good quality jam that isn’t too liquidy. If your jam is very thin, you can gently warm it in a saucepan and stir in 1/2 teaspoon of cornstarch mixed with a tablespoon of water, then cool before using.

Common Mistakes to Avoid

Warm Butter Using butter that’s too warm will make your dough greasy and difficult to work with, leading to flat cookies.
Not Chilling the Dough Skipping the chilling step will result in dough that’s sticky and spread out too much in the oven.
Overmixing the Dough As mentioned, this makes cookies tough. Mix until just combined.
Uneven Rolling If your dough is rolled unevenly, some cookies will burn while others are underbaked.
Overbaking Linzer cookies should be lightly golden, not deeply browned. Overbaking will make them dry and crumbly.
Too Much Flour on Surface While rolling, use just enough flour to prevent sticking. Too much will make your cookies dry.

Storage – Meal Prep

Linzer cookies are wonderful for making ahead and storing.

Room Temperature Store assembled Linzer cookies in an airtight container at room temperature for up to 3-4 days. The jam will soften the cookies slightly over time, which many people love!
Refrigeration If your kitchen is very warm, or if your jam is prone to weeping, you can refrigerate them for up to a week. Bring them to room temperature before serving for the best flavor.

Make-Ahead – Freezer Notes

These cookies are fantastic for prepping in advance!

Dough The cookie dough can be made ahead and refrigerated for up to 2 days, or frozen for up to 1 month. If freezing, thaw in the refrigerator overnight before rolling.
Baked Cookies (Unassembled) You can bake the cookie halves and store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 1 month. Thaw at room temperature before dusting and assembling.
Assembled Cookies While you can freeze assembled cookies, the jam might become a bit watery upon thawing. It’s best to freeze the cookie halves and assemble them fresh.

Serving Suggestions

Linzer cookies are perfect for so many occasions!

With Coffee or Tea They make an exquisite accompaniment to your morning coffee or afternoon tea.
Holiday Dessert Platter A must-have on any holiday cookie spread. Their festive look is perfect!
Edible Gifts Package them in pretty boxes or bags for a thoughtful homemade gift.
Dessert Anytime Honestly, they’re delicious enough to enjoy as a simple dessert any day of the week.