Hi Lykkers! Ready to bake a cookie that looks delicate, tastes luxurious, and still fits comfortably into a home kitchen routine?
Classic Austrian-style Linzer cookies deliver exactly that: nutty, tender biscuits sandwiched with bright raspberry jam and finished with a soft snowfall of powdered sugar.
These pretty jam-filled cookies may look intricate, but the process is wonderfully manageable with a bit of chilling time and simple tools. This guide walks you through each step clearly so your Linzer cookies come out crisp at the edges, soft in the center, and picture-perfect on the plate.
Cookie Overview
Linzer cookies are inspired by the famous Linzer torte from Austria. Instead of one large pastry, the same almond-kissed dough is rolled thin, cut into shapes, and turned into dainty sandwich cookies with a jewel-like jam center.
The dough behaves like a buttery shortbread combined with finely ground almonds and a hint of cinnamon. Raspberry jam brings a tangy contrast that keeps the sweetness in balance, so each bite tastes rich but not heavy. These are the kind of cookies that impress at first glance and disappear quickly from the tray.
What You Need
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or handheld electric mixer
- Plastic wrap
- Parchment paper
- Two baking sheets
- Rolling pin
- 2½-inch (6 cm) round or shaped cookie cutter
- Small 1-inch (2.5 cm) cutter for the centers
- Wire cooling rack
Key Ingredients
For the cookie dough:
- 1½ cups (7½ oz / 213 g) all-purpose flour
- ½ cup (2 oz / 57 g) almond flour
- 1 level tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp fine salt
- ¾ cup (6 oz / 170 g) unsalted butter, softened
- ¾ cup (5 oz / 142 g) granulated sugar
- 2 small eggs
- 1 tsp vanilla extract
For filling and finishing:
- ½ cup (5 oz / 142 g) strained raspberry jam
- Powdered sugar, for dusting
- Straining the jam removes seeds and lumps, giving a smooth filling that pipes or spreads cleanly and sets beautifully between the cookies.
Step-by-Step
1. Mix the dry ingredients
In a bowl, whisk together:
- All-purpose flour
- Almond flour
- Cinnamon
- Baking powder
- Salt
2. Cream butter and sugar
- Place softened butter and granulated sugar in a mixing bowl.
- Beat with a stand mixer or handheld mixer until the mixture turns lighter in color and fluffy in texture.
3. Add eggs and vanilla
- Add the eggs and vanilla extract to the creamed butter-sugar mixture.
- Beat again until everything is fully combined and smooth.
4. Combine wet and dry
- Gradually add the dry ingredients to the butter mixture on low speed.
- Mix only until the flour is incorporated; stop as soon as the dough comes together and no dry streaks remain.
5. Chill the dough
- Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate.
- Chill until very firm, at least 2 hours and up to 3 days.
6. Prepare to bake
- When ready to bake, preheat the oven to 375°F (190°C), fan-assisted if using two trays at once.
- Line two baking sheets with parchment paper.
7. Roll and cut
- Lightly flour your work surface (or a sheet of parchment) and place half the chilled dough on it. Keep the remaining dough in the fridge.
- Roll the dough to about ⅛ inch (3 mm) thickness, working quickly so it stays cool.
- Use a 2½-inch cutter to cut out as many cookies as possible and place them about 2 inches apart on the prepared trays.
- Gather scraps, press into a disc, wrap, and chill again before rerolling.
8. Cut the centers
- On half of the cookie rounds, use a 1-inch cutter to remove the center, creating "window" tops.
- The remaining solid rounds will be the cookie bases. Keep all cookies chilled while the oven finishes preheating, if needed.
9. Bake the cookies
- Bake the cookies for about 15–18 minutes, or until the edges are lightly golden.
- Allow the cookies to rest on the trays for a few minutes, then move to a wire rack to cool completely.
10. Prepare the jam
- Gently warm the raspberry jam in a small saucepan or microwave until loosened.
- Press the warm jam through a fine sieve to remove seeds and lumps. Let it cool slightly so it thickens but is still spreadable.
11. Assemble the Linzers
- Arrange the solid cookies upside down as bases.
- Spread about 1 teaspoon of strained jam on each base, leaving a small margin at the edge.
- Dust the "window" cookies generously with powdered sugar.
- Carefully set one sugared top onto each jam-covered base and press very gently to seal without cracking.
Pro Tips
- Keep it cold: If the dough softens while rolling or cutting, return it to the refrigerator for a short chill so it stays manageable and holds its shape.
- Shape play: Traditional Linzers are round, but heart-shaped or star-shaped cutters turn them into extra-special treats for any festive table.
- Jam choices: Raspberry is classic, but Lykkers can use any smooth jam or fruit spread that strains well, such as apricot or berry blends.
- No almond flour?: Finely grind raw almonds in a food processor until very fine, stopping before they turn. Measure after grinding.
- Zero waste: Bake the small cutout centers as mini cookies. They make adorable garnishes for fruit, desserts, or little snack bites.
Storing Cookies
Linzer cookies taste best the day they are assembled, when the texture is still lightly crisp with a tender bite. Over time, the jam slowly softens the cookie, creating a more melt-in-the-mouth feel that many people also enjoy. For short-term storage, keep finished cookies in an airtight container at room temperature for up to 3 days.
To work ahead, store the wrapped dough in the refrigerator for up to 5 days or in the freezer for about 8 weeks, then thaw in the fridge before rolling and baking.
Cozy Goodbye
Lykkers, these Linzer Hearts of Joy are a beautiful blend of tradition, elegance, and home-baked comfort. The almond-scented dough, sparkling powdered sugar, and bright jam center turn simple ingredients into something truly special, whether for a cookie platter or a quiet afternoon treat.
Which part of the process are you most excited to try first—the almond dough, the heart-shaped cutouts, or the final jam-filled assembly—and who will be your first Linzer-tasting guest?
