Make these Classic Linzer Cookies with my easy to follow recipe. They are a nutty, soft and tender jam filled sandwich cookie that’s surprisingly simple to make. Make them ahead, they are BEST on day 2!

 

Linzer Cookies are a classic Christmas Cookie with good reason! What’s not to love about a a nutty dough thats rolled, cut into shapes, baked, sandwiched with sweet jam, then topped with the prettiest dusting of confectioners sugar? An added plus is..they look absolutely stunning on holiday cookie trays. These cookies may have originated in Australia but, they quickly became an American favorite.
If you are looking for other easy classic Christmas Cookies try my Butter Cookies or Pecan Snowball Cookies.

Linzer cookie dough is traditionally made with a nutty almond flavor base. So, my recipe does call for both all purpose and Almond Flour. There’s no food processor for grinding nuts. The cookie dough comes together VERY quickly and my tip for rolling the dough between two sheets of parchment helps reduce the chill time needed.

Old Fashioned Linzer cookies include a solid base and then a cutout top. The cutouts can be made with a scalloped edges Linzer cutter. They are easy to use, can be found on Amazon, many craft stores, and create beautiful cookie shapes. No Linzer Cookie Cutter on hand? No problem. Use a 2 inch cookie cutter and a smaller 1 inch cutter for the tops.

The filling for Linzer Cookies is typically a jam, it softens the cookie (especially on day 2 when these cookies are at their best. I personally LOVE these cookies filled with Raspberry Jam or preserves because it is very traditional. Another traditional jam filling is Apricot jam. Feel free to try your favorite jam or try something new.

Linzer Cookie Ingredients

For how fancy these Linzer Torte Cookies look and sound, they really don’t need a lot of ingredients. There’s not even any exotic ingredients- you can find almond flour at the store nowadays and use whatever fruit jam you have sitting at home. In case you’re missing any ingredients, here’s all you need to make Linzer cookies:

• Flour – All-purpose flour is fine here.
• Almond Flour – For traditional linzer sandwich cookies, you’ll want to use some almond flour. You can make linzer cookies without almond flour if you need nut-free cookies or don’t like the taste. If using almond flour, try to use cooked or blanched almond flour for best taste and texture.
• Cinnamon
• Salt
• Butter – Room temperature softened butter is preferred here. Much easier to work with.
• Powdered Sugar – We’ll be making cookie dough with powdered sugar and using it for dusting cookies with powdered sugar after baking.
• Eggs – We only need the yolks, so feel free to add those leftover egg whites to another baked dessert recipe or your next omelette.
• Vanilla Extract
• Lemon Juice
• Raspberry or Apricot Jam – We liked how these linzer cookies turned out with this Bonne Maman Raspberry Jam. Feel free to sub in any of your other favorite fruit jams and preserves. Raspberry Linzer Cookies are the traditional pick.

See recipe card for quantities.

How to make Linzer Cookies

Just like with the ingredients, you probably think making Traditional Linzer Cookies is hard and needs specialty equipment. Not at all- making them is as easy as any other cookie recipe and the only fancy tool you need is a Linzer Cookie Cutter. So, to make these Easy Christmas Cookies for yourself, this all you need to do:

• Start by prepping dry ingredients. Grab a large mixing bowl and add flour, almond flour, cinnamon, and salt. Whisk to combine and set aside.

• Now on to the wet ingredients. Get a separate large mixing bowl and add softened butter to it. Use a hand or stand mixer to beat butter until fluffy.

• Measure out a cup of powdered sugar and add to butter. Beat to incorporate before scraping down sides of bowl.

• Crack eggs, seperate egg yolks from whites, and add yolks to butter and sugar mixture. Beat until blended.

• Add vanilla extract. Beat to combine.

• Add lemon juice before beating to combine, once again.

• Now add dry ingredients to wet ingredients. Beat together until just combined. Everything should come together into a consistent Linzer Cookie Dough.

• Divide dough in half. Set one half on a sheet of parchment paper on the countertop.

• Top dough with another sheet of parchment paper before rolling out into a sheet about 1/4-inch thick. Repeat with other half and set both linzer dough sheets in the fridge to chill for at least one hour.

• After chilling, set both sheets on the countertop. Use a Linzer Cookie cutter to cut out pairs of cookies– one cookie solid, the other cookie with a shape cut out in the center (like a donut).

• Set cut Linzer Cookie pairs on a parchment-lined baking sheet after cutting. Transfer to an awaiting 350 degree oven and bake for 9-10 minutes or until cookies look lightly browned.

• Remove from oven and let cookies cool completely. To assemble Linzer Cookies, spread about 3/4 teaspoon of fruit jam on the solid bottom cookie.

• Dust cookies with cut out shapes with powdered sugar. Set cut-out cookies on top of solid cookies.

Storage / Freezing

Storage: You’ll want to eat any leftover Linzer Cookies quick- they don’t hold up over time, thanks to the jam filling. Transfer to an airtight container and keep at room temperature or in the fridge. They’ll last 2-4 days on the counter or up to 3-5 days in the refrigerator.

Freezing: You can also try freezing Linzer Cookies if you want them to last a bit longer. For best results, avoid dusting with powdered sugar and try freezing cookies seperately on a parchment-lined baking sheet for a few hours or until firm. Transfer to a freezer bag and put in the freezer- frozen Linzer Cookies have the best taste and texture if enjoyed within 1-3 months.

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