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Linzer Cookies are a classic holiday cookie – sandwich cookies made with a delicate almond shortbread and jam. The tops are dusted with powdered sugar so they’re so pretty – they’re crunchy and sweet and soft, all in one bite!
This post is sponsored by Challenge Butter; their butter makes the perfect delicate cookie!
Table of Contents
What are Linzer Cookies?
Linzer cookies, a traditional Austrian cookie, are lightly spiced almond cookies with a shortbread texture and filled with jam. The top of the sandwich cookie has a peek-a-boo window showing the pretty filling, and they’re dusted with powdered sugar. I used to see these cookies and think they were hard to make, but they’re not! They take a bit of time but they’re actually pretty easy, as far as cut-out cookies go!
Fill these with anything you like: raspberry preserves or lemon curd, strawberry or apricot jam or even Nutella! Regardless of how you fill them, they’ll be so pretty on your Christmas holiday cookie platters.
- Almonds: Traditional Linzer Cookies are made with almond flour. I made my own by grinding raw almonds in a food processor.
- Challenge Butter: When an ingredient is a main component in a recipe it’s important to use good quality, which is why I used Unsalted Challenge Butter. Make sure it’s softened.
- Baking Powder: Instead of baking soda we’re using baking powder to help the cookies be soft and delicate and not spread.
- Ground Cinnamon: These classic cookies also have a bit of cinnamon and some ground nutmeg too.
- Powdered Sugar: The cookies are recognizable by their powdered sugar dusted tops!
- Filling: I used raspberry preserves but you can use jam or any filling you like. Strawberry jam would be great, as would black currant preserves.
As you all know, Challenge Butter is my go-to. I’ve been using it all my life! It’s all natural and made with real cream, nothing artificial, and the recipe is the same as it was when the brand was started in 1911.
How to make Linzer Cookies
- Grind your almonds to a fine powder in a food processor. Be careful not to over grind or you’ll end up with almond butter!
- Whisk ground nuts dry ingredients in a large bowl.
- Cream butter and sugar in the bowl of a stand mixer fitted wit the paddle attachment. You can also use a hand mixer. Mix in baking powder, cinnamon, nutmeg, egg, salt, and vanilla extract.
- Once you have your cookie dough all mixed, it’s time to roll and chill.
Rolling and Cutting Linzer Cookies
- I like to roll my cut out cookies while the dough is soft – it’s easier and you don’t need any extra flour this way. I roll the dough between two sheets of parchment paper or wax paper. Divide dough in half and roll each half with a rolling pin, then chill until hard. If chilling longer than an hour, wrap with plastic wrap.
- Cut your cookies. You can use a linzer cookie cutter or two regular cookie cutters. In that case you’ll need a round cutter and a smaller shape for the center cutout. Re-roll any scraps and repeat the process.
- Once the cookies are cooled, fill half with jam.
- Dust the tops with confectioners’ sugar and then sandwich the cookies.
Tip From Dorothy
- Store unfilled cookies in an airtight container for up to 2 days. Filled cookies are best eaten within 2 days. Freeze unfilled cookies up to 3 months.
- You can make these any shape but I recommend approximately 2-inches in diameter.
- You don’t need a linzer cookie cutter unless you want one. You can use a round cookie cutter (or glass) for the circles and any smaller shape for the center.
- If the cookie dough seems soft during cutting, chill in the fridge for another 10 minutes or so. It will get soft while working with it.
Store in an airtight container separated by sheets of wax or parchment paper.
Raspberry jam is a traditional filling but you can use any flavor jam or preserves, or even curd or chocolate, peanut butter, or salted caramel.
Linzer Cookies Recipe
- 1 cup (140g) raw almonds
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226g) Challenge unsalted butter , softened
- ⅔ cup (134g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- ½ cup raspberry jam
- Place almonds in a food processor and pulse until finely ground.
- Add ground almonds, flour, baking powder, cinnamon, nutmeg, and salt to a large bowl. Whisk and set aside.
- Cream butter and sugar until fluffy and pale, about 2 minutes. Mix in egg and vanilla extract.
- Add dry ingredients into butter mixture and mix just until combined.
- Divide dough in half. Place a piece of wax or parchment paper on your work surface and place half the dough in the center. Top with another piece of wax or parchment paper. Press to flatten dough slightly, then roll until the dough is approximately ¼-inch thick. Repeat with other half of dough. Place both rolled out doughs onto a cookie sheet and chill until firm, at least one hour or overnight.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Use a 2-inch diameter round cookie cutter to cut circles of cookie dough and place on baking sheets. Use a smaller round cookie cutter to cut out the center of half of the cookies. If the dough gets too soft while you’re working with it, pop it back in the refrigerator for a few minutes.
- Bake 8-12 minutes or until the cookies are slightly golden. Let cool completely.
- Lightly dust the powdered sugar over the cookies with the cutout center.
- Add a heaping teaspoon of jam onto the other half of the cookie and sandwich them with the sugared cookies.
- Store unfilled cookies in an airtight container for up to 2 days. Filled cookies are best eaten within 2 days. You can freeze unfilled cookies for up to 3 months.
- You can make these any shape but I recommend keeping them approximately 2-inches wide.
- Fill cookies with any flavor jam or lemon curd.