Celebrate the holidays while serving these delicious Classic Linzer Cookies. They’re sweet, flaky, and have the perfect touch of jam in the center that makes them truly decadent.
Linzer Cookies with Jam
Classic Linzer Cookies are a holiday classic. These tasty cookies have a flaky texture with a sweet taste and an incredible jam touch. When you make these cookies from scratch, you can expect your family to devour them!
They’re perfect to serve all year long but are even better during the holidays when you have loved ones visiting you.
Linzer cookies start with a flaking shortbread type cookie. Two cookies are sandwiched together and a dollop of jam is added to the center. They are typically made around the winter holidays, but are great year round!
Why You’ll Love this Sandwich Cookies Recipe:
- Perfect for sharing: Linzer cookies are great to make during the holidays because they are perfect for sharing. Add them to a cookie platter, on your dessert table or hand them out as gifts.
- Unique cookie: When you want to offer cookies that go beyond the traditional chocolate, sugar cookie, or oatmeal raisin, these Linzer Cookies are a must-try.
How to Make Classic Linzer Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Beat your powdered sugar and butter.
- Add in the egg whites and the vanilla extract.
- Add your salt and flour, beat for two minutes.
- Fold the almond extract and almond flour into the mix.
- Wrap your cookie dough in plastic wrap, and let it chill for 30 minutes.
- Preheat the oven to 350 degrees F, line baking sheets with parchment paper, and remove cookie dough from the fridge.
- Roll out the dough and cut out your cookies using a circle cookie cutter.
- Cut out the center of 1/2 of the cookies.
- Bake cookies for 10 minutes.
- Cut the dough for the remaining top cookies.
- Assemble cookies, spooning jam into the center.
- Sprinkle powdered sugar on top.
Classic Linzer Cookies are sweet baked cookies with a soft jam center that are also sprinkled with powdered sugar.
You can use any type of jam that you’d like, such as strawberry or raspberry jam.
Yes. These cookies are great to serve for Christmas. However, you can make them whenever you’d like.
These cookies will last for up to one week when stored in the fridge. If you keep them on the countertop in a food storage container, they’ll stay fresh for three days.
It’s best to freeze these cookies before you bake them. You can wrap the dough and save it in the freezer.
The Classic Linzer Cookies are delicious and fun to make. You can serve them for the holiday to your loved ones.
Linzer cookies are an easy to make cookie that is delicious and versatile. Fill them with your favorite jam or jelly and present them to your friends and family to enjoy.
Recipe Tips and Notes
- To get the most cookies cut each time you roll out the dough, carefully place the cookie cutters as close together as possible without overlapping them.
- Any brand of jam is fine to use. Be sure to choose a flavor that you prefer.
- Be sure to let your cookies cool on the baking sheet for five minutes before you transfer them to a wire rack.
What other fillings can I use?
You can use any type of jam that you’d like, hazelnut spread, or even fruit preserves.
What can I use instead of almond flour?
If you don’t want to use almond flour, you can use all-purpose flour as a replacement.
What cookie cutter do I need?
You can use the Wilton Linzer Cookie Set for these cookies.
Easily prepare these tasty Classic Linzer Cookies. They’re flavorful, flaky with a dollop of fruit in the center. You can’t go wrong making these linzer cookies. In fact, it may be a new tradition in your family to always make linzer cookies!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Classic Linzer Cookies Recipe
- 1 ½ cups unsalted butter room temperature
- 1 cup powdered sugar
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup almond flour
- ¼ teaspoon almond extract
- 1 ⅓ cups jam
- ½ cup powdered sugar for sprinkling
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and powdered sugar on medium speed for 2 minutes or until smooth and creamy.1 ½ cups unsalted butter, 1 cup powdered sugar
- Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.2 egg whites, 1 teaspoon pure vanilla extract
- Add the all-purpose flour and salt and beat on high speed for 2 minutes or until extremely smooth.3 ½ cups all-purpose flour, ½ teaspoon salt
- Fold in the almond flour and almond extract, mixing until incorporated.1 cup almond flour, ¼ teaspoon almond extract
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Cut out the base cookies. Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Cut out the top cookies. Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Place the center circle cutout attachment into the cookie cutter and cut out 30 top cookies. Remove the center cutout so that there is a hole in the cookie before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
- Assemble the cookies. Spoon about 1 teaspoon of jam onto the center of the base cookie (the cookie without the center cut out).1 ⅓ cups jam
- Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the jelly to come up into the center of the cookie. If the center of the cookie is not filled with jam, you can spoon in a little extra jam to finish filling it. Repeat to make 30 total sandwich cookies.
- Once all of the cookies are filled, use a fine mesh sieve to sprinkle powdered sugar over the cookies.½ cup powdered sugar