Linzer cookies are pretty much guaranteed to be the most beautiful cookies on your holiday cookie tray! They’re much simpler to make than you might think, and while traditional recipes use nuts I include an option to make these completely nut-free. Recipe also includes a step-by-step video!
When I started planning my cookie list for this baking season I really wasn’t planning on baking my way around the world, but somehow that seems to be what’s happened.
We’ve journeyed to Greece with baklava, Argentina with alfajores, and most recently to Poland with rugelach. Today we explore Austrian Linzer Cookies and on Wednesday I’ll end this cultural cookie whirlwind with a Russian (or is it Mexican… hint) cookie recipe for you.
What are Linzer Cookies, Anyway?
Linzer cookies, as I mentioned, originated in Austria. Linz, Austria, to be specific. They are derived from the Linzer Torte, a traditional pastry that was a made with a lattice pie crust and filled with jam. Today’s recipe is simply a cookie version of the torte, one that’s commonly served around Christmastime.
The cookies themselves are buttery and firm while still being soft enough to break easily beneath your teeth (makes for easy eating!). They’re commonly made with ground nuts; I use almond flour, but include notes if you want to go nut-free.
The coarseness of the almond flour lends itself to a slightly crumbly and ultimately melt-in-your mouth consistency, in addition to a subtly present nutty flavor (delicious). It’s similar to my shortbread cookies but even better, enriched with brown sugar and cinnamon (optional) and, of course, resplendent with a bright jammy center.
All this to say: you’re going to love them, and they might just be the prettiest cookies on your Christmas cookie tray this year.
Ingredients for Linzer Cookies
As usual, let’s take a second to talk about a few of the key players in the ingredient list.
- Corn starch. Corn starch helps to make the cookies light and tender. It’s a key ingredient in many of my recipes (I used quite a bit of it in the alfajores I just shared, if you recall).
- Almond flour. Linzer cookies are traditionally made with ground nuts. You can finely grind your own almonds for a coarser cookie texture or just use almond flour like I have here. I have also included notes in the recipe in case you want to make this recipe completely nut-free!
- Sugar. As with many of my cookie recipes, I use a blend of granulated and brown sugar for the best flavor. It’s a relatively small bit of brown sugar, but it really makes a difference in the final product!
- Ground cinnamon. This adds a subtle depth of flavor and sweet accent to the cookies, but you may leave it out if you prefer.
- Jam! Buy yourself a quality jam for the filling (or make your own; my raspberry cake filling would work!). While Linzer cookies are traditionally filled with jam, there are a number of different filling options as well and I’ve listed some of my favorites in the FAQ section a bit further down.
Remember, this is just an overview of some of the ingredients used here and why. For the full recipe please scroll down to the bottom of the post!
How to Make Linzer Cookies
The dough for my Linzer cookies is similar to the one I used for my alfajores. It’s simple to make, requires minimal chilling, is easy to work with and doesn’t spread in the oven. To make your cookies, start by preparing your dough.
- Cream together your butter, sugars, and cinnamon until light and fluffy. Adding the cinnamon at this point rather than with the flour helps to really infuse the flavor in the cookie dough. Next stir in your vanilla extract.
- Separately, whisk together flour, almond flour, cornstarch, and salt. Gradually add this to your wet ingredients until you have a cohesive dough.
- Chill for at least 30 minutes.
- Roll out the dough onto a lightly floured surface and make your cutouts. Make sure you cut out an even number of whole cookies and cookies with a design! I’ve linked to the cookie cutters that I used in my Equipment section in the recipe.
- Bake until edges are beginning to turn a light golden brown, then allow to cool completely.
- Dust the tops of all of your cookies with cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
Tip: If you wish to dust your cookies with powdered sugar, dust them before sandwiching the cookies. Otherwise you’ll cover up your pretty jam “window” with powdered sugar, which defeats the purpose!
Frequently Asked Questions
Most often this happens if your flour is accidentally over-measured. Be sure to check out my post on how to measure flour!
Using butter that is too warm can make the dough too soft and sticky and difficult to work with. Sometimes you may also run into this problem if you over-mix the dough. While this is difficult to do with cookie dough, over-mixing it can cause the butter to become too warm, which in turn makes for a sticky and difficult-to-handle dough.
The dough can often be saved by chilling for longer or dusting your surface and the dough with more flour.
Yes, you can make these without nuts! Simply leave out the almond flour and increase the amount of cornstarch in the recipe to ¼ cup. I include more detailed instructions on how to do this in the “Notes” section of the recipe.
Yes! You can use your favorite flavor of jam (raspberry is my personal favorite because it has a bit of tartness to it that complements the sweet cookies in a wonderful way, but black currant would be commemorative of traditional Linzer Torte filling). Also, while these are not traditional fillings, chocolate ganache, Nutella, and dulce de leche are some of my favorite alternative fillings!
More Recipes You Might Like
Psst! Have you checked out my new ebook of my 25 favorite holiday recipes? This recipe is included in the ebook as well as several ebook exclusive recipes!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Linzer Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- 3 tablespoons light brown sugar firmly packed
- ¼ teaspoon ground cinnamon optional
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all purpose flour
- ⅔ cup (67 g) almond flour (see note to make these nut free)
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup (160 g) raspberry jam
- Powdered sugar for dusting optional
Recommended Equipment
Instructions
- Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 3 tablespoons light brown sugar, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).2 cups (250 g) all purpose flour, ⅔ cup (67 g) almond flour, 1 Tablespoon cornstarch, ½ teaspoon salt
- Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
- Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.
- Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
- Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
- Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.⅓ cup (160 g) raspberry jam, Powdered sugar for dusting
Notes
Almond Flour
You can make these without almond flour! To do so, omit the almond flour and increase the cornstarch from 1 Tablespoon to 4 Tablespoons (¼ cup or 32g). No other changes are needed.Filling
You may use different filling if you’d like. Chocolate ganache, dulce de leche, Nutella, or your favorite flavor of jam would work well!Storing
Store cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.Making in Advance
The dough may be prepared and stored in the refrigerator for up to 5 days before using. If it’s too firm to roll after chilling (and starts to crack) just let it sit at room temperature for 15-20 minutes to warm up enough to be rollable.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
natalia
i want to try the no almond flour version!! do they come out as good? are they like your thumbprint cookies ? . Also can I double or triple the batch?
Thanks
Sam
Hi Natalia! It’s a personal preference there. I think they are still very good with all purpose flour. I wouldn’t say they are like my thumbprint cookies. These are a little crispier. You could double or triple the batch if you’d like. 🙂
Tess
These cookies are so good! Thank you for the recipe, my family and friends love them! I also used strawberry jam, apricot jam, and raspberry jam. They were all delish!
Emily @ Sugar Spun Run
We are so happy they were such a hit, Tess! Thanks for the review 🩷
Sharon
Made this for valentine’s day for friends and they all loved it! The recipe turned out so well
Sam
I’m so glad everyone enjoyed them so much, Sharon! 🙂
Leslie
Made these for the first time yesterday, and they’re delicious! This recipe makes the process so doable, and I filled them with your raspberry sauce which is the perfect compliment to the cookie! A definite keeper. Perfect little treat for Valentine’s Day!
Sam
I’m so glad everyone enjoyed them so much, Leslie! 🙂
Mara
Made these with my mom for a bake sale. This recipe is a keeper. They came out so cute and so delicious! Linzer cookies seemed intimidating but this recipe was well written and we executed perfectly. Thank you so much for sharing. Will definitely make again!
Sam
I’m so glad you enjoyed them so much, Mara! 🙂
Hanna Zia
Amazingly good! I only used 1/4 cup of white sugar and it still tasted great. If your dough turns out a little dry and is unable to stick to itself, add a splash of milk
Saghar
I just made a batch and was absolutely delicious! I’ve been looking for a good linzar cookie recipe for a while and am so glad I finally found it. Thank you for sharing your tested and tried recipes.
Sam
I’m so glad you enjoyed them so much, Saghar! 🙂
Johanna
Can I use salted butter and omit the salt?
Emily @ Sugar Spun Run
Absolutely! Enjoy 😊
Gary W.
Just made these! Only my second time ever making cookies from scratch. Easy recipe to follow, especially with the video. I didn’t have almond flour, so I made my own by chopping slivered almonds in a food processor. It turned out great. The cookies look great. Only issue was that I used run of the mill jam that is too sweet and isn’t the right balance for the cookies. Besides that the actually cookie part is delicious. I still have a disc of dough left so I’m going to make more tomorrow and make my own jam. Thanks!
Emily @ Sugar Spun Run
We are so happy they were such a hit, Gary! Thanks for trying our recipe 🩷
Libby
Can I use lemon zest instead of cinnamon?
Sam
Hi Libby! Lemon zest will add a little bit more moisture to the dough so I can’t say for sure how it would work. Let me know how it goes if you try it. 🙂
Laura Thompson
I just tried your recipe and it was delicious. I love that your instructions are simple and easy to follow. I did not have the almond flour on hand, so thank you for the tip with the cornstarch by adding more. They came out perfect. I will be having serving these delicious Linzer cookies for dessert for my Christmas dinner. They look so pretty and festive.
Sam
I’m so glad you enjoyed them so much, Laura! 🙂
Avery
I don’t have cornstarch; is there a substitute I can use instead?
Sam
Hi Avery! I’m not sure how it would work to omit it. You can try to replace it with more almond flour.
Emily
I was over-ambitious and made a double batch, is this dough ok to freeze?
Sam
Hi Emily! I have never frozen it, but I think it will be ok to freeze. I would thaw it in the refrigerator overnight. 🙂
Anna Haaz
No eggs? Odd
Sam
Hi Anna, no eggs needed, the recipe is correct. Enjoy!
Dorothy Balicki
I tried the no almond flour way. The cookies were fine in taste but they did not have the soft sandy texture that almond flour gives to a cookie.
Sam
Thank you for the feedback! I’m sorry they didn’t turn out for you. 🙂
Jaena
I made a double batch and my cookies kind of just melted in the oven. Could my dough have gotten too warm as I was rolling out? Or should I make the cookies thicker?
Sam
I’m so sorry to hear this happened, Jaena! The dough may have gotten a little warm when rolling or the dough may have potentially needed just a touch more flour added. 🙁
Moni
is there a substitute that can be used for the cornstarch? or is there a way to actually fully o But how I mit that?
Sam
Hi Moni! You could substitute all purpose flour for the cornstarch.
Natalia
HELP!! Dough is VERY crumbly. What do I do? 😣😬
Sam
Hi Natalia! It should be a little bit more of a dry dough, but if you keep mixing it, it should come together. 🙂