Linzer Cookies

Why You’ll Love Linzer Cookies Recipe

I love this recipe because it feels classic and festive, yet it’s surprisingly approachable. The nutty dough has wonderful depth, the jam adds brightness, and the powdered sugar finish makes them look bakery-perfect. I also enjoy how well these cookies keep, making them ideal for holiday baking and gifting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup 95g almonds or pistachios unsalted or salted, roasted or raw finely ground
⅓ cup 67g packed light or dark brown sugar adds moisture and depth of flavor
2and ¾ cups 345g all-purpose flour spooned & leveled used for dough base
½ teaspoon baking powder helps the dough rise
1 teaspoon ground cinnamon adds a warm spice note
½ teaspoon salt balances sweetness and enhances flavor
1 cup 16 Tbsp; 226g unsalted butter softened provides the cookie’s richness
⅓ cup 67g granulated sugar for sweetness and structure
1 large egg at room temperature binds dough
1 and ½ teaspoons pure vanilla extract adds aromatic sweetness
½ cup about 150g jam or preserves raspberry or apricot recommended
2 tablespoons confectioners’ sugar for dusting

Directions

I start by pulsing the nuts and brown sugar together in a food processor until finely ground. In a separate bowl, I whisk together the flour, baking powder, cinnamon, and salt.

I cream the butter and granulated sugar until light and fluffy, then mix in the egg and vanilla until fully incorporated. I add the dry ingredients and ground nut mixture, mixing gently until a smooth dough forms.

I divide the dough into two discs, wrap them, and chill them thoroughly. Once chilled, I roll the dough out evenly and cut out the cookies, cutting centers out of half of them.

I bake the solid cookies and the cut-out cookies separately, letting them cool before dusting the cut-out tops with powdered sugar. I spread jam onto the solid cookies and sandwich them gently with the tops.

Servings and Timing

I get about 34 cookies from this recipe. Active prep is quick, but I plan ahead for chilling. Baking takes about 10 minutes per batch, and once assembled, the cookies are ready to enjoy. I often spread the process over two days for ease.

Variations

I like using pistachios instead of almonds for a slightly greener hue and deeper flavor. Sometimes I switch the jam to strawberry or cherry for a twist. I’ve also added a pinch of nutmeg or cardamom for extra warmth.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week. I don’t reheat them, but I do let chilled cookies sit at room temperature before serving.

FAQs

Why do Linzer cookies improve with time?

I notice the jam softens the cookies, making them more tender and flavorful.

Can I make the dough ahead?

I often chill the dough for a couple of days until I’m ready to bake.

What jam works best?

I usually choose raspberry or apricot because they balance the nutty dough well.

Do I have to use a food processor?

I prefer it for fine texture, but very finely chopped nuts also work.

Why chill the dough so long?

I chill it to make rolling easier and keep the cookies from spreading.

Can I freeze the dough?

I freeze the dough discs tightly wrapped for up to one month.

How thick should I roll the dough?

I roll it to about ¼ inch for sturdy but tender cookies.

Why bake the cookies separately?

I do this because the cut-out cookies bake slightly faster.

Can I dust all cookies with sugar?

I dust only the tops so the jam stays visible and neat.

Are Linzer cookies good for gifting?

I love gifting them because they look beautiful and keep well.

Conclusion

These Linzer cookies are one of my favorite classic treats to bake, especially during the holidays. I love their nutty flavor, tender texture, and jewel-like jam centers, and I always enjoy how they seem to get better with each passing day.