These traditional Linzer cookies are buttery, tender, and delicately crumbly, with a sweet apricot jam filling and a light dusting of powdered sugar. Toasted ground almonds give the dough a rich, nutty flavor that pairs beautifully with the fruity center. Their little jam-filled windows make them a lovely addition to a holiday cookie platter or an afternoon coffee break.
I love making my Linzer cookies in flower shapes, with golden apricot jam peeking through the middle. The dough is made with butter, brown sugar, and vanilla, then chilled before rolling and cutting. Once baked, the tops are dusted with powdered sugar and sandwiched with the jam-covered bases. I used apricot jam for this batch, but you can choose your favorite thick jam for the filling.
Linzer cookies take inspiration from the Austrian Linzer torte, bringing its combination of nutty pastry and fruit preserves into little sandwich cookies. The cutout top and powdered sugar finish give them their familiar appearance, while the ground almonds add flavor and a delicate crumb. You can read more about the Austrian roots of Linzer cookies in this guide from King Arthur Baking.
If you enjoy tender cookies with a fruity filling, you might also love my Jam Filled Crescent Cookies, another lovely choice for a homemade cookie platter. For these Linzer cookies, allow the dough its full two hours in the refrigerator before rolling. Working with one half at a time, while keeping the other chilled, makes cutting the flower shapes easier. Let the baked cookies cool completely before adding the apricot jam and gently sandwiching them together.
Quick Recipe Info
- Prep Time: Approximately 30–40 minutes
- Chill Time: 2 hours
- Bake Time: 8–10 minutes per batch
- Total Time: Approximately 3 hours, allowing extra time for additional batches and cooling
- Oven Temperature: 350°F (175°C)
- Yield: Varies depending on cookie cutter size; two cookie pieces make one sandwich cookie
- Texture: Tender, buttery, and delicately crumbly with a fruity jam filling
- Perfect For: Holiday cookie trays, homemade gifts, and coffee or tea breaks
Why You’ll Love These Linzer Cookies
- Rich toasted almond flavor: Toasted ground almonds give the buttery dough a nutty flavor that pairs beautifully with apricot jam.
- Tender, crumbly texture: These Linzer cookies have a delicate bite, with a fruity filling between the two cookie layers.
- A pretty finish: Flower shapes, little jam-filled windows, and powdered sugar make each cookie lovely enough for gifting.
- Your favorite jam: Use apricot jam as I did, or choose a thick raspberry, strawberry, or cherry jam.
- Easy to prepare in stages: Make and chill the dough first, then roll, bake, and assemble when you’re ready.
- Lovely for sharing: Add these Linzer cookies to a holiday cookie platter or serve them with coffee or tea.
Ingredients You’ll Need
These traditional Linzer cookies use a buttery almond dough, a fruity jam filling, and a powdered sugar finish. You’ll find the full ingredient measurements in the recipe card below.
- Toasted ground almonds: Give the cookies their nutty flavor and delicate texture. Let the toasted almonds cool before grinding, and stop before they turn into almond butter.
- All-purpose flour: Provides structure. Measure carefully so the dough stays tender.
- Brown sugar: Sweetens the dough and adds a gentle caramel flavor.
- Butter: Use softened butter so it creams evenly with the brown sugar.
- Egg: Helps bind the dough together.
- Vanilla extract: Adds warmth and complements the almonds.
- Ground cinnamon: Adds a light touch of spice to the almond dough.
- Baking powder: Gives the cookies a little lift during baking.
- Salt: Balances the sweetness and brings out the other flavors.
- Apricot jam: My choice for this batch of Linzer cookies. Choose a thick, spreadable jam; another favorite flavor works too.
- Powdered sugar: Dust over the cutout tops before assembling to keep the jam centers clean and visible.
How to Make Linzer Cookies
1. Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and toasted ground almonds until evenly combined.
2. Cream the Butter and Brown Sugar
In a separate large bowl, beat the softened butter and brown sugar until light and creamy. Add the egg and vanilla extract, then beat until combined, scraping down the sides of the bowl as needed.
3. Bring the Dough Together
Gradually add the dry ingredients to the butter mixture in several additions, mixing on low speed just until the dough comes together. Avoid adding everything at once or continuing to mix after the flour is incorporated.
4. Chill the Dough
Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for 2 hours. Chilling firms the butter and makes the Linzer cookie dough easier to roll and cut.
5. Roll and Cut the Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Working with one dough portion at a time, roll it on a lightly floured surface to approximately ⅛ inch (3–4 mm) thick. Keep the second portion refrigerated while you work.
Cut out your cookies using a Linzer cookie cutter-I love using a flower shape. Leave half of the cookies whole for the bases and cut a small opening in the other half for the tops. Make equal numbers of each so you can pair them after baking. Gently gather and reroll the scraps.
6. Bake
Arrange the cookies on the prepared baking sheets, leaving a little space between them. Bake for 8–10 minutes, until the edges are just beginning to turn lightly golden.
Check early, especially for the cutout tops, which may bake faster than the solid bases. Repeat with the remaining dough, using cooled baking sheets for each batch.
7. Dust the Tops and Cool
Let the baked cookies cool on the baking sheet for about 10 minutes. Sift powdered sugar over the cookies with the center openings, leaving the solid bases plain.
Carefully transfer the cookies to a wire rack and let them cool completely before filling.
8. Fill and Assemble
Spread a small amount of apricot jam over each solid cookie base. Gently place a powdered sugar-dusted top over the jam, pressing lightly to sandwich the layers together.
Use enough jam to show through the opening without overflowing around the edges. Your Linzer cookies are now ready to arrange on a platter and enjoy!
How to Store and Freeze
At Room Temperature: Store the fully cooled Linzer cookies in an airtight container in a cool, dry place for 3-4 days, provided your jam does not require refrigeration after filling. Place parchment paper between layers to protect the powdered sugar tops. The cookies will soften slightly as they absorb moisture from the jam.
In the Refrigerator: Keep filled Linzer cookies in an airtight container for up to 1 week. Let them sit at room temperature briefly before serving. The powdered sugar may absorb moisture during storage, so add a light dusting if needed.
To Freeze: For the prettiest finish, freeze the cooled, unfilled cookies without powdered sugar. Separate the layers with parchment paper and store in a freezer-safe container for up to 2 months. Thaw in the container at room temperature, then dust the tops and assemble with jam. You can also freeze assembled cookies, although the sugar coating may lose its snowy appearance.
To Make the Dough Ahead: Wrap the dough discs tightly and refrigerate for up to 2 days, or freeze for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling and cutting.
Frequently Asked Questions (FAQ)
Do I need to peel the almonds?
No, you can use toasted almonds with their skins on, as I did. They give the dough little brown flecks and a rustic appearance. If you prefer peeled almonds, follow my guide on How to Blanch Almonds, then dry, toast, and cool them before grinding.
Do I need a special Linzer cookie cutter?
No. Use a regular cookie cutter for the outer shape and a smaller cutter or round piping tip for the center openings. Cut the same number of solid bases and cutout tops so every cookie has a matching pair.
Why is my dough sticky?
The butter may have become too warm while you were working. Refrigerate the dough briefly until it firms up, then continue rolling. Work with one portion at a time and use only a light dusting of flour to avoid making the cookies dry.
Why does my dough crack when I roll it?
It may be too cold straight from the refrigerator. Let it sit for a few minutes until it rolls without breaking. Gently press small cracks together, and avoid adding too much flour to the work surface.
Why did my Linzer cookies spread?
Warm dough or a warm baking sheet can cause spreading. If the cut cookies feel soft, chill them briefly before baking. Use cooled baking sheets for each batch and make sure the oven is fully preheated.
Can I use a different jam?
Yes. Raspberry, strawberry, cherry, or currant jam all pair nicely with the almond dough. Choose a thick, spreadable jam rather than a runny one, and avoid overfilling the cookies.
When should I add the powdered sugar?
Dust the cutout tops after they have cooled for about 10 minutes, then let them cool completely before assembling. Adding the sugar before filling keeps the jam windows clean and visible.
Why do filled Linzer cookies become softer?
The cookie layers absorb moisture from the jam over time. Some softening is normal and gives them a tender bite. For a firmer texture, store the baked cookies unfilled and assemble closer to serving.
What other cookies can I serve with them?
For a varied cookie platter, pair these Linzer cookies with my Vanilla Crescent Cookies. Their vanilla flavor and delicate powdered sugar coating complement the fruity almond sandwiches beautifully.
Nutrition per Serving
Estimated nutrition per 1 filled Linzer cookie, based on a yield of 64 sandwich cookies:
- Calories: 75 kcal
- Carbohydrates: 8.3 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 2 g
- Fiber: 0.4 g
- Sugar: 3.7 g
Nutrition values are approximate and vary depending on the jam used and the amount of powdered sugar that coats the cookies.
Conclusion
These traditional Linzer cookies combine buttery toasted almond dough, sweet apricot jam, and a snowy powdered sugar finish. I love their little flower shapes, but you can use your favorite cutters and jam to make each batch your own.
With 64 sandwich cookies, there’s plenty to share, pack into homemade gift boxes, or serve alongside coffee or tea. Take your time chilling the dough and let the cookies cool completely before filling-the finished Linzer cookies are worth the wait.
Happy baking!
Traditional Linzer Cookies with Almonds and Apricot Jam
Ingredients
Equipment
Method
- Combine the dry ingredients. In a bowl, whisk together the flour, ground toasted almonds, baking powder, salt, and cinnamon.
- Cream the butter and sugar. In a separate large bowl, beat the softened butter and brown sugar until light and creamy. Add the egg and vanilla extract and beat until combined.
- Make the dough. Add the dry ingredients gradually, in several additions. Mix on low speed just until the dough comes together, scraping down the bowl as needed. Avoid overmixing.
- Chill. Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for 2 hours.
- Preheat and roll. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll one dough portion on a lightly floured surface to ⅛ inch (3–4 mm) thick, keeping the other portion refrigerated.
- Cut the cookies. Cut out flower shapes or your preferred shape. Leave half whole for the bases and cut a small opening in the remaining half for the tops. Make equal numbers of each. Gently gather and reroll scraps.
- Bake. Arrange the cookies on the prepared baking sheets with a little space between them. Bake for 8–10 minutes, until the edges just begin to turn lightly golden. Check the cutout tops early, as they may bake faster. Repeat with the remaining dough, using cooled baking sheets.
- Dust and cool. Let the cookies cool on the baking sheets for about 10 minutes. Sift powdered sugar over the cutout tops, leaving the bases plain. Carefully transfer to a cooling rack and cool completely.
- Fill and assemble. Spread a small amount of apricot jam over each solid base. Gently place a powdered sugar-dusted top over each base and press lightly, allowing the jam to show through the opening.
Notes
- Yield: Makes 64 finished sandwich cookies with the cutters used for this batch. Yield will vary with cutter size and dough thickness.
- Almonds: Cool the toasted almonds completely before grinding. Pulse until finely ground, stopping before they become almond butter. Cup measurements vary with grind size, so weighing is recommended.
- Dough temperature: If the dough cracks, let it soften for a few minutes. If it becomes sticky, refrigerate briefly before continuing.
- Jam: Use a thick, spreadable jam and avoid overfilling. Raspberry, cherry, or strawberry jam also works.
- Timing: Bake time is per batch. Total preparation time depends on how many baking sheets fit in your oven.
- Storage: Refrigerate filled cookies in an airtight container for up to 1 week. For longer storage, freeze unfilled cookies without powdered sugar for up to 2 months, then thaw, dust, and fill.
Nutrition per Serving
Serving: 1 sandwich cookieCalories: 75 kcal | Carbohydrates: 8.3 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 2 g | Fiber: 0.4 g | Sugar: 3.7 g Nutrition values are approximate.