Linzer Jam Cookies

Linzer jam cookies always take me back to one quiet winter afternoon when I wanted to try something new beyond the usual sugar cookies. I was craving something delicate yet flavorful, so I grabbed some raspberry jam, dusted off my cookie cutters, and went for it. The result was these tender, buttery cookies sandwiched with a jewel-bright jam center and I was instantly hooked. One bite, and I knew these would be a staple on my holiday cookie tray.

Since then, I make Linzer jam cookies every December, and they’re always one of the first to disappear. I love how they’re both beautiful and nostalgic, with their scalloped edges and powdered sugar “snow” on top. The buttery dough has a hint of almond, which pairs perfectly with tangy-sweet jam. Whether I’m baking them for a cookie exchange or to enjoy with a hot cup of tea, they never disappoint.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Creates that soft, melt in your mouth texture.
• Granulated sugar – Sweetens the dough while helping it hold its shape.
• Egg yolks – Adds richness and helps bind the dough.
• Vanilla extract – Adds warmth and depth to the flavor.
• Almond extract – Gives a subtle nutty note that’s classic in Linzer-style cookies.
• All-purpose flour – The structure of the cookies.
• Ground almonds or almond flour – Enhances the flavor and softens the texture.
• Salt – Balances the sweetness and brings out the almond flavor.
• Raspberry jam – The traditional filling that adds bright, fruity contrast.
• Powdered sugar – Used for that snowy, festive dusting on top.

Tools You’ll Need

• Mixing bowls – For combining and creaming ingredients.
• Electric mixer – Helps beat the butter and sugar to the perfect texture.
• Rubber spatula – Great for scraping down the sides of the bowl.
• Rolling pin – To roll the dough evenly before cutting.
• Cookie cutters – I use a fluted round cutter and a smaller center cutout shape.
• Baking sheets – To hold the cookies as they bake.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Wire rack – For cooling the cookies without making them soggy.
• Fine mesh sieve – Perfect for dusting with powdered sugar.

Instructions

Step 1: Cream the Butter and Sugar

I start by creaming the butter and sugar together until light and fluffy, using an electric mixer. This usually takes about 2–3 minutes.

Step 2: Add Yolks and Flavorings

Then, I mix in the egg yolks, vanilla extract, and almond extract until the mixture is smooth and well combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, I whisk together the flour, ground almonds, and salt. I slowly add this to the wet mixture and mix just until a soft dough forms.

Step 4: Chill the Dough

I divide the dough in half, flatten each piece into a disc, wrap in plastic wrap, and chill for at least 1 hour. This makes rolling easier and keeps the cookies from spreading.

Step 5: Roll and Cut

Once chilled, I roll out one disc of dough on a lightly floured surface to about 1/8 inch thick. I use a round cutter to cut out cookies, and for half of them, I use a small cutter to create the center “window.”

Step 6: Bake the Cookies

I place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 9–11 minutes, or until the edges are lightly golden. Then I let them cool completely on a wire rack.

Step 7: Assemble the Cookies

I spread a small amount of raspberry jam on the bottom halves, then gently press the cutout tops over them. I finish by dusting the tops with powdered sugar for a snowy, festive look.

Tips

I always chill the dough thoroughly it helps keep the shapes crisp and prevents spreading. If the dough gets too soft while working, I pop it back into the fridge for 10 minutes. You can use any jam you love apricot, strawberry, or even fig work wonderfully. I also sift the powdered sugar before dusting to get that perfect snow-like finish. If you’re making these ahead, store the cookies unassembled and sandwich them just before serving for the best texture.

Ways to Serve

Linzer jam cookies are ideal for cookie swaps, festive dessert trays, or a cozy afternoon with tea or coffee. I love setting them out on a platter with other holiday favorites, where their delicate shape and powdered tops make them stand out. They also make a charming edible gift when stacked in clear bags or tins tied with ribbon. Whether you’re hosting, gifting, or just treating yourself, these cookies add a sweet and elegant touch to any celebration.

Frequently Asked Questions

Can I make Linzer Jam Cookies ahead of time?

Yes! Bake the cookies ahead and store them in an airtight container. Assemble with jam just before serving for the best texture.

What kind of jam works best?

Raspberry is traditional, but you can use strawberry, apricot, blackberry, or even lemon curd for a unique twist.

Do I have to use almond flour?

It adds great flavor, but you can substitute it with more all-purpose flour if needed.

Why do my cookies spread too much?

Make sure your butter isn’t too warm and chill the dough thoroughly before baking.

How do I store Linzer cookies?

Store assembled cookies in an airtight container for up to 3 days. Unassembled cookies last up to a week.

See You in the Kitchen

I hope you try making these Linzer jam cookies they’re a holiday favorite for a reason! With their pretty design, buttery texture, and fruity filling, they’re a joy to bake and even better to share. Let me know how yours turn out or which jam you go with I’d love to see your festive versions!

Happy Cooking!

Print