Linzer Cookies
Linzer cookies with almond dough, raspberry jam filling, and dusted with powdered sugar. Soft, crisp, and perfect for holidays or gifting.
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Linzer cookies give you a classic holiday season treat with a tangy raspberry jam center and a delicate nutty crumb. The linzer cookie dough holds its shape, the cookies bake evenly, and the cutout top adds a simple visual detail that looks great on cookie trays.
The almond base and lemon zest adds incredible aroma, and flavor. A bright jam center balances the rich dough and keeps this delicious cookie soft. This classic sandwich cookie works for gifting, Valentine’s Day, or cookie exchanges. You get a cookie that looks impressive and tastes balanced with every bite.
In This Post
Heather’s Notes
- Almonds add structure and flavor that support the soft crumb.
- The dough rolls out clean and gives you sharp edges for cutouts.
- The cookies stay tender for days when stored correctly.
- Raspberry jam or lemon curd give you two simple flavor profiles.
Ingredient List
- All purpose flour – gives the dough strength and holds the almond mixture together.
- Ground almonds or almond flour – adds flavor, texture, and a tender bite. Almond flour also helps the cookies stay soft.
- Salt – balances sweetness and sharpens the citrus notes.
- Butter – creates a rich base and helps the dough stay tender.
- Granulated sugar – sweetens the dough and supports even browning.
- Egg – provides structure and binds the ingredients.
- Zest of a lemon – adds brightness and complements the jam or curd.
- Raspberry jam or lemon curd – fills the cookies and adds sweetness and acidity.
- Confectioners sugar – lightly dusted over the top for a classic finish.
Subs & Variations
- Use almond extract if you want a stronger almond flavor.
- Swap the jam filling for apricot jam, strawberry jam, blackberry jam, or other fruit preserves.
- Use orange zest instead of lemon for a warmer citrus note.
- Fill the centers with Nutella for a chocolate version.
- Use gluten free flour if you need an alternative base or other nut flours like hazelnut flour.
- Use different shapes to cut out the center of each cookie for a fun twist.
- Use a biscuit cutter with scalloped edges for a beautiful version.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Linzer Tart Cookies
- In a large bowl (or stand mixer bowl with the paddle attachment), cream the butter and sugar until light with a hand mixer. Add egg and zest. Mix until smooth.
- Grind almonds in a food processor until the pieces are small. In a small bowl, whisk the flour, ground nuts (or almond flour), and salt.
- Add the dry ingredients to the butter mixture. Mix until a soft dough forms.
- Wrap the disc of dough in plastic wrap and chill for at least one hour.
- Preheat the oven to 350º F and line two baking sheets with parchment.
- Roll the chilled dough on a lightly floured surface with a rolling pin to 1/8-inch thickness.
- Use a 2-inch or 3-inch scalloped or round cookie cutter dipped in flour. Gather dough scraps and roll out again. Chill for 10 minutes if the dough is too soft.
- Transfer cookies to the prepared baking sheet placing 2 inches apart. Use a smaller cookie cutter to create windows in half of the cookies.
- Bake until the edges turn light golden brown, 10-12 minutes. Cool the cookies on a wire rack completely before filling.
- Spread 1/4 teaspoon of jam or curd on the bottom cookies. Place cut-out cookies on top and dust lightly with confectioners sugar.
- Press lightly to secure the sandwich without squeezing out the filling.
Tips for Storing
- Store in an airtight container in a cool space.
- Keep layers separated with parchment to protect the cutouts.
- Fill the cookies the day you serve them for the best texture.
- Freeze the baked cookies without filling for up to two months.
Recipe FAQs
Chilling prevents spreading and gives you a clean cookie shape.
Raspberry or apricot hold their texture and give a bright flavor that works well with the lemon zest.
Dusting before assembly keeps the centers clear and clean, but is not necessary if you’d like to dust them all at once.
Aim for 1/8-inch thickness for even baking.
It adds tenderness and flavor and a nutty texture that pairs well with the jam filling.
Chill them before assembly to give them strength.
More Recipes to Try
- Brown Butter Chocolate Chunk Cookies
- Rosemary Fig Jam
- Double Strawberry Muffins
- Soft Molasses Cookies
- Chocolate Gingerbread Cookies
Linzer Cookies Recipe
Ingredients
- ¾ cups butter, (1 1/2 sticks) softened
- ½ cup granulated sugar
- 1 large egg
- 1 medium lemon zested
- 1 ½ cups all-purpose flour
- 1 cup ground almonds, about 3/4 cup whole almonds (or almond flour)
- ½ tsp kosher salt
- raspberry jam, or lemon curd
- confectioners sugar, for dusting
Instructions
- In a large bowl (or stand mixer bowl with the paddle attachment), cream the butter and sugar until light with a hand mixer. Add egg and zest. Mix until smooth.
- Grind almonds in a food processor until the pieces are small. In a small bowl, whisk the flour, ground nuts (or almond flour), and salt.
- Add the dry ingredients to the butter mixture. Mix until a soft dough forms.
- Wrap the disc of dough in plastic wrap and chill for at least one hour.
- Preheat the oven to 350º F and line two baking sheets with parchment.
- Roll the chilled dough on a lightly floured surface with a rolling pin to 1/8-inch thickness. Use a 2-inch or 3-inch scalloped or round cookie cutter dipped in flour. Gather dough scraps and roll out again. Chill for 10 minutes if the dough is too soft.
- Transfer cookies to the prepared baking sheet placing 2 inches apart. Use a smaller cookie cutter to create windows in half of the cookies.
- Bake until the edges turn light golden brown, 10-12 minutes. Cool the cookies on a wire rack completely before filling.
- Spread 1/4 teaspoon of jam or curd on the bottom cookies. Place cut-out cookies on top and dust lightly with confectioners sugar.
Notes
- Store in an airtight container in a cool space.
- Keep layers separated with parchment to protect the cutouts.
- Fill the cookies the day you serve them for the best texture.
- Freeze the baked cookies without filling for up to two months.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
So simple to make and delicious.