Classic Linzer Cookies with Raspberry Jam

These classic Austrian Linzer cookies are a holiday favorite. They combine a tender, nut-scented shortbread with a bright raspberry filling and a dusting of powdered sugar for a festive finish. These cutout sandwich cookies are simple to make: roll, cut, bake, fill, and dust.

All you need are cookie cutters in the shapes you like and a jar of your preferred jam or preserves. Raspberry is traditional and pairs beautifully with the almond flour in the dough, but apricot or other seedless jams work well too.

These Linzer cookies are a beautiful addition to any holiday cookie platter and are easy to customize for seasonal shapes and flavors.

Ingredients

• 1 cup unsalted butter, room temperature
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• 1 cup almond flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• Powdered sugar, for dusting
• Raspberry preserves or your favorite smooth, seedless jam for filling

How to Make Linzer Cookies

1. In a large bowl, cream the softened butter and packed light brown sugar with a hand mixer or stand mixer until pale and fluffy.
2. Add the egg and vanilla extract, beating until combined.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon.
4. With the mixer on low, add the dry ingredients to the butter mixture just until the dough comes together. Scrape the bowl to make sure everything is mixed evenly.
5. Divide the dough in half and form each half into a disk. Wrap in parchment or plastic and chill in the refrigerator for 2 hours.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc to about 1/8-inch thickness. Use your cookie cutters to cut out shapes for the bottom halves; place them on a prepared sheet. Lightly dust cutters to prevent sticking.
8. Cut matching top pieces from the second rolled disc, making sure to cut small shapes from the centers of the tops so the jam will show through.
9. Gather remaining scraps, re-chill briefly if needed, then reroll and cut more shapes until the dough is used.
10. Chill the cut cookies on the baking sheet for about 20 minutes so they firm up and keep their shape during baking.
11. Bake the bottom cookies (without cutout centers) about 8 minutes. Bake the top halves with the cut centers 5–6 minutes, since they bake faster. Bake one sheet at a time if needed for even results.
12. Allow the tops to cool for about 5 minutes, then dust them with powdered sugar using a fine mesh sieve or duster.
13. Spoon ½ to ¾ teaspoon of jam onto each bottom cookie, then gently place a completely cooled top cookie over the jam and press lightly to seal.
14. Let the assembled cookies cool completely on a wire rack before storing.

Combine dough scraps, chill briefly, and cut any remaining shapes. The small cutout centers can be baked for about 5 minutes and dusted with powdered sugar — they make excellent filler cookies for trays.

How to Store Linzer Cookies

Store Linzer cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookie tops and bottoms (without jam) in a freezer-safe container for up to 3 months, then assemble with fresh filling when ready to serve.

More Christmas Cookie Ideas

Pair Linzer cookies with other festive treats on a cookie tray. Consider cream cheese sugar cookies, stamped shortbread cookies, or soft frosted cut-out sugar cookies with buttercream for variety and color.

📖 Recipe