Linzer Cookies

If there’s one cookie that we expect (nay, demand) to be included in our holiday baking schedule, it’s Linzer cookies. This traditional Christmas cookie recipe couldn’t be prettier if it tried. The shortbread-like almond cookies simply melt in your mouth, and they contrast nicely with the window of raspberry jam sandwiched in between. To make things even sweeter, they’re dusted with snowy powdered sugar.

While old-fashioned Linzer cookies are most popular during the holiday season, we’ve been known to whip up batches throughout the year. Heart-shaped Linzers are the perfect choice for Valentine’s Day, floral cutouts make pretty Easter cookies, and star cutouts create the perfect Fourth of July treat.

You can make this recipe your own in a number of ways. Use a different type of nut or opt for another fruity homemade jam in the middle. We’ve also made decadent Linzer cookies sandwiched with homemade chocolate ganache. Ultimately, the right way to enjoy a batch of Linzer cookies is any way you like.

What are Linzer cookies?

Linzer cookies are an adaptation of the historic Linzer torte (also written as Linzertorte). Linzer tortes hail from Linz, Austria, and are among the oldest written recipes still used today. Dating back to 1653, the recipe can be traced back to the cookery manuscript of Countess Anna Margarita Sagramosa.

The torte, which these cookies are based on, is made from two layers of short pastry with a thin layer of jam (traditionally black currant) sandwiched in between. The top layer is often given a lattice design. The cookies are essentially a smaller version of the same recipe, only rather than a lattice design, the top cookie is given a small cutout (called “Linzer eyes”) and is then dusted with powdered sugar.

Ingredients for Linzer Cookies

• Butter: Linzer cookies have a fairly high ratio of butter in them which gives them an ultra-tender shortbread taste and texture. Since butter is a main ingredient, choose a high-quality brand of butter for the best taste.
• Sugar: Sugar sweetens the dough and also influences its overall texture.
• Eggs: Adding eggs to Linzer cookies provides them with further richness to keep them tender, and contributes structural stability by controlling their spread in the oven.
• Flour: Like most of the best cookie recipes, there’s no need to buy a special type of flour. Good, old-fashioned all-purpose flour is all you need.
• Cocoa powder: Though not traditional in most Linzer cookie recipes, cocoa powder is a nice addition that gives the cookies a deeper hue and adds depth to the flavor. The subtle cocoa notes complement the sweet raspberry jam.
• Salt: It might not seem like a 1/2 teaspoon of salt does much, but it flavors the dough and balances its sweetness.
• Spices: A classic blend of warm cinnamon, nutmeg and cloves makes the cookies fragrant and flavorful.
• Almonds: While the original Linzer cookie recipe calls for ground hazelnuts, recipes made with ground almonds (like this one) or walnuts are a common variation that’s often more accessible and affordable.
• Raspberry jam: This recipe calls for store-bought seedless raspberry jam, but homemade raspberry jam may also be used.
• Confectioners’ sugar: Use a small fine-mesh strainer to dust the finished cookies with a flurry of sweetness.

Directions

Step 1: Combine the butter, sugar and eggs

In a large bowl, cream the butter and sugar together until they’re light and fluffy, about five to seven minutes. Add the eggs, one at a time, beating well after each addition.

Editor’s Tip: Adding eggs one at a time creates a fluffier dough, and more stable cookies.

Step 2: Add the dry ingredients

In a separate medium bowl, combine the flour, cocoa powder, salt and spices. Gradually add the dry ingredients to the creamed mixture and mix well, then stir in the almonds. Cover the bowl with storage wrap, then refrigerate the dough for one hour or until it’s easy to handle.

Editor’s Tip: Chilling the dough gives the butter time to solidify a bit so it’s easier to roll out.

Step 3: Roll and cut the cookies

Preheat the oven to 350°F. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Using a floured 2-1/2-inch round cookie cutter, cut out the dough, rerolling and cutting out the dough until all of it is used. Then, from the center of half the cookies, cut out a 1-1/2-inch shape to create the “Linzer eyes” for the cookie tops.

Editor’s Tip: If your dough starts to get too soft after rolling the scraps, you can return it to the fridge for 30 minutes to firm it back up.

Step 4: Bake the cookies

Arrange the cookies on ungreased sheet pans one to two inches apart and bake them for 10 to 12 minutes or until the edges are golden brown. Transfer the cookies to wire racks to cool completely.

Step 5: Sandwich the cookies

Once cooled, spread the bottom of each solid cookie with 1/2 teaspoon of jam. Then, sprinkle the cutout cookies with confectioners’ sugar. To finish, carefully place the cutout cookies over those with jam to sandwich.

Editor’s Tip: While you can eat Linzer cookies immediately after sandwiching them together, some claim Linzer cookies taste the best with time after the flavors of the jam and cookies have had a chance to marry together.

Recipe Variations

• Use different cookie cutters: You can use any shape of cookie cutter you have to make Linzer cutout cookies. Stick with circles or opt for squares, stars, hearts, Christmas trees or wreath-shaped cutouts.
• More jam flavors for Linzer cookies: Try a different jam flavor for Linzer cookies. Cranberry, strawberry, currant, apricot or lemon curd are just a few options. Apple butter or pumpkin butter make a fun fall twist, while Nutella, chocolate ganache or salted caramel sauce make Linzer cookies an even more decadent treat.
• Add a drizzle or some sprinkles: Skip the powdered sugar and instead decorate these Linzer cookies with a drizzle of melted chocolate. Then, sprinkle your favorite festive sprinkles on top.

How to Store Linzer Cookies

Linzer cookies should be stored in an airtight food storage container and may be stored at room temperature. It is not necessary to refrigerate Linzer cookies. Here are more guidelines for storing cookies.

How long do Linzer cookies last?

Linzer cookies will keep for up to one week at room temperature, or longer if refrigerated. Some find these cookies taste best and have the freshest texture if enjoyed within three days.

Can you freeze Linzer cookies?

Yes! Linzer cookies are just one of many cookies that can be frozen. Store them in an airtight freezer container, separating the layers of cookies with parchment if stacked, and freeze them for up to three months. Thaw Linzer cookies at room temperature before biting into one (or more).

Can you make Linzer cookies ahead of time?

Linzer cookie dough may be prepared as directed, shaped into flattened discs and frozen for up to three months if wrapped tightly in storage wrap and a layer of heavy-duty foil. Thaw the dough in the refrigerator until the discs are pliable and can be rolled out easily. Bake as directed.

Linzer Cookies Tips

What if my Linzer cookies are crumbly?

Crumbly Linzer cookies are typically due to using too much flour. It is very easy to measure flour improperly, so use these tips to ensure you’re measuring flour correctly. When in doubt, weigh baking ingredients using an affordable kitchen scale. This will always be the most accurate way to bake. For reference, 1 cup of all-purpose flour should weigh 120 grams.

How do you make gluten-free Linzer cookies?

To make gluten-free Linzer cookies, you can experiment with using a 1-to-1 gluten-free flour alternative. Choose quality gluten-free flour blends like King Arthur or Bob’s Red Mill.

Why are my Linzer cookies flat?

Flat cookies can be caused by a number of factors. Improper ingredient measurement is a common culprit. Also, not allowing your dough to chill properly before baking, or baking at the wrong temperature can cause issues. For further troubleshooting, consult this ultimate guide to baking cookies.