Linzer Cookies

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Linzer Cookies are the perfect holiday cookies. They have a very distinctive look, so festive, which is why they are one of the prettiest cookies for me. They are traditionally made from a nutty almond-based cookie dough.

Roll out the dough, cut into shapes and bake. Once cooled, sandwich the cookies with your favorite jam and dust with powdered sugar to finish. There you go, your festive Linzer cookies are done.

Super soft, buttery and sweet cookies which melt in your mouth. These lovely sandwich cookies taste best on the 2nd day, which is perfect to make them ahead of time. Besides, they are a perfect gift, because they always leave a lasting impression.

Tools & Equipment

• 2 large baking sheets
• 2 silicone baking mats or parchment paper
• Cookie cutter, 4,5cm/1,8-inch in diameter
• Fine-mesh strainer
• Parchment paper
• Plastic wrap
• Rolling pin
• Silicone spatula
• Small bowl
• Stand mixer fitted with the paddle attachment
• Teaspoon
• Whisk
• Wire rack

Recipe Tips

Almonds: If you don’t like almonds or don’t have any on hand, you can use hazelnuts or pistachios as an alternative. You can use salted or unsalted pistachios. Salted pistachios give a more sweet-salty flavor.

Ground Almonds: You should be able to find ground almonds in the supermarket in the baking aisle. In case you can’t find any, buy whole almonds. Pulse them in a food processor into fine crumbs.

Chill the Dough: Without chilling, the dough is impossible to roll out and the cookies will become a mess on the baking sheet. Therefore, chill the dough for at least 3 hours. If you chill the dough longer than 3 hours, let it sit at room temperature for 10-20 minutes before rolling it out, as the dough will be quite hard.

Roll out the Cookie Dough: Roll out the dough on a lightly floured work surface or on a sheet of parchment paper. The dough can be a bit sticky, that’s why I prefer parchment paper because it won’t stick to the parchment. 

Cookie Cutter: I used round fluted-edge cookie cutters with different patterns to create different shapes. If you don’t have these cookie cutters, you can use regular round ones. However, the 2nd one should be only half the size of the 1st one to achieve the typical look.

Ingredients for Linzer Cookies

Step by Step Guide – How to Make Linzer Cookies

Whisk together flour, baking powder, cinnamon and salt in a medium bowl. In the bowl of a stand mixer beat the butter on medium-high speed until completely smooth and creamy, for about 1 minute. 

Add the brown sugar and beat on medium-high until creamy, for about 2 minutes. Then add the egg and vanilla extract and beat on high speed until well combined, for about 1 minute.

Next add the flour mixture and ground almonds, mix on low until everything is combined, for about 3 minutes. Divide the dough into 2 equal portions, shape into discs and wrap in plastic. Chill the discs in the fridge for at least 3 hours and up to 4 days. 

Preheat the oven to 180°C/350°F. Line 2 baking sheets with silicone baking mats. Remove the 1st disc from the fridge. Generously dust your work surface or parchment, hands and rolling pin with flour. Roll out the disc to a thickness of 6mm/1/4-inches. Use a round or fluted cookie cutter to cut the dough into circles. Place the circles on the baking sheet.

Repeat the process with the 2nd disc of dough. Use the pattern cutters, cut out about 30 circles. Bake the whole circles for about 11 minutes and the circles with the hole or pattern for about 10 minutes, until lightly browned around the edges.

Let the cookies cool on the baking sheet for about 5 minutes, then place the cookies on a wire rack to cool completely. Spread 1/2 teaspoon jam on each whole cookie. Carefully top with a pattern cookie and press down lightly to create a cookie sandwich. Dust each cookie with powdered sugar.

Storing and Freezing Instructions

Storage: Linzer cookies will keep fresh in a cookie jar or an airtight container at room temperature for 1 week or in the fridge for up to 2 weeks. Store the cookie dough in the fridge for up to 4 days.

Freezing Instructions: Freeze the dough for up to 3 months. Thaw the dough overnight in the fridge, bring to room temperature before rolling out. You can freeze the cookies for up to 3 months as well, thaw overnight in the fridge and bring to room temperature before serving.

My Summary for Linzer Cookies

Difficulty: Simple.
Taste: These cookies taste even better than they look. Ground almonds work perfectly with brown sugar, jam and spices to create a nutty and flavorful cookie.
Texture: The cookies are crunchy right out of the oven, but after the jam is sandwiched between 2 cookies, they begin to soften. After 1-2 days, when the jam has settled into the cookies, the whole sandwich becomes tender, soft and deliciously crumbly.
Time: You will need about 30 minutes to prepare the dough and another 30 minutes to roll out and cut the cookies. Baking time is 10 and 11 minutes. Make sure you plan at least 3 hours of chilling time after preparing the dough and before rolling it out.

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Pin Print

Linzer Cookies

Rating: 5.0/5

( 2 voted )

Serves: 30 Prep Time: 1 hour Cooking Time: 10-11 minutes 10-11 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 95g ground almonds
• 150g light brown sugar
• 300g all-purpose flour, plus more for rolling out
• 2g (1/2 tsp) baking powder
• 1g (1/2 tsp) ground cinnamon
• 3g (1/2 tsp) salt
• 240g butter, at room temperature
• 1 (55g) large egg, at room temperature
• 8g vanilla extract
• 200g raspberry jam
• 15g powdered sugar, for dusting

Instructions

1. Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until completely smooth and creamy, for about 1 minute. 
3. Add the brown sugar and beat on medium-high speed until creamy, for about 2 minutes.
4. Then add the egg and vanilla extract and beat on high speed until well combined, for about 1 minute. Scrape down the sides and bottom of the bowl as needed.
5. Add the flour mixture and ground almonds to the wet ingredients and mix on low speed until everything is combined, for about 3 minutes. The dough will be crumbly at first, but will eventually come together.
6. Divide the dough into 2 equal portions, shape into discs and wrap in plastic wrap. Chill the discs in the fridge for at least 3 hours and up to 4 days. 
7. Preheat the oven to 180°C/350°F. Line 2 baking sheets with silicone baking mats. Set aside.
8. Remove the 1st disc of chilled cookie dough from the fridge. Generously dust your work surface or parchment paper, hands and rolling pin with flour. As you work with the dough, it can become sticky, so keep extra flour on hand to use as needed. 
9. Roll out the disc to a thickness of 6mm/1/4-inch. Use a round or fluted cookie cutter to cut the dough into circles. Place the circles 5cm/2-inch apart on the prepared baking sheet. Roll out the remaining dough again and cut out circles until all is used. You should have about 30 circles.
10. Repeat the process with the 2nd disc of dough. Using the pattern cookie cutters, cut out about 30 circles (alternatively, cut out 30 circles again and then use a round cutter half the size of the first to cut a hole in the middle of the circles).
11. Bake the whole circles for about 11 minutes and the circles with the hole or pattern for about 10 minutes on the middle rack, or until lightly browned around the edges. Rotate the baking sheet halfway through baking.
12. Let the cookies cool on the baking sheet for about 5 minutes, then place all the cookies on a wire rack to cool completely.
13. Spread 1/2 teaspoon jam on each whole cookie. Carefully top with a pattern cookie and press down lightly to create a cookie sandwich.
14. Dust each cookie with powdered sugar.