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    Home » Cookies

    Linzer cookies

    Published: Nov 5, 2023 by Anna

    Jump to Recipe Jump to Video

    Buttery and tender, with tangy cranberry jam in the middle, these Linzer cookies are delicious and festive-looking sandwich cookies that you can make for any holiday or special occasion.

    Round sandwich cookies with cranberry jam and dusted with powdered sugar are served on a round plate. Fresh cranberries are lying around.
    Jump to:
    • Why you should try this Linzer cookie recipe
    • What cookie cutters to use
    • Ingredients you will need
    • Cooking tips
    • How to make Linzer cookies
    • Possible variations
    • FAQ
    • More cookie recipes you may like
    • Recipe card

    Why you should try this Linzer cookie recipe

    • Perfect for the holidays – These cookies are so beautiful that you can easily serve them during Christmas celebrations or gift them to your loved ones as presents.
    • Customizable for any occasion – By changing the color of the dough, the shape of the cookie cutters, and using different fillings, you can adapt this cookie recipe to suit any holiday or special event.
    • Tender and flavorful –Thanks to the almond flour, these Linzer cookies are exceptionally tender and buttery with an amazing nutty flavor.

    If you're looking for more Christmas dessert recipes, I have you covered! Try these cute Reindeer cookies, melt-in-your-mouth Meringue cookies, or these Cranberry bars with cranberry jam.

    What cookie cutters to use

    The easiest option is to purchase a Linzer cookie cutter set, which is affordable and versatile, as it can also be used for other types of cookies. This way, you won't feel like you're spending money on something you won't use in the future.

    However, if you don't have a Linzer cookie cutter set, you can use a simple round 2” (5cm) cookie cutter and the back of a piping nozzle or any other small ½” (1cm) round object to cut out windows in the center of your cookies. 

    Round sandwich cookies with cranberry jam and dusted with powdered sugar are served on a round plate. One bite was taken from one of the cookies.

    Ingredients you will need

    For the jam

    • Cranberries – Both fresh and frozen cranberries will work.
    • White granulated sugar
    • Lemon juice

    For the cookies

    • Flour – To make Linzer cookies, you can use all-purpose flour or pastry flour with lower protein content.
    • Almond flour – Use finely blanched almond flour, not almond meal.
    • Salt
    • Powdered sugar
    • Unsalted butter
    • Vanilla extract
    • Egg 

    Cooking tips

    • Refrigerate cookies before baking. After cutting out your Linzer cookies, it's a good idea to refrigerate them briefly before baking. This helps the cookies maintain their shape and prevents spreading during baking.
    • Don’t overbake the cookies. Linzer cookies are best when they're tender and slightly soft, so bake them until they just start getting golden edges on the bottom. The cookies themselves should stay a pale cream color.
    • Assemble completely cooled cookies. When assembling your Linzer cookies, make sure they are entirely cooled, especially if you are using jam. Warm cookies can cause the jam to melt or become too runny.

    How to make Linzer cookies

    Making the cranberry jam

    1. In a saucepan, combine all the jam ingredients.
    2. Cook over medium heat for 15-20 minutes, or until it thickens. 
    3. Remove from the heat and blend with an immersion blender or transfer into a stand blender and blend until smooth. Then, pass the mixture through a fine-mesh sieve into a bowl and cover it with plastic wrap so it touches the surface of the jam. Refrigerate for 4-6 hours or overnight.
    4. Place the jam into a piping bag before assembling the cookies.
    A collage image shows how to make the cranberry jam and the Linzer cookie dough in six steps.

    Making the dough

    1. In a bowl, combine the flour, almond flour, and salt.
    2. In another bowl, add the powdered sugar, butter, and vanilla. Beat with a hand mixer just until well combined and creamy. Do not beat it until it's fluffy.
    3. Add the dry ingredients and beat until just combined. Wrap the dough in plastic wrap and freeze for 30 minutes or until well chilled but still pliable. Alternatively, refrigerate overnight.
    A collage image shows how to make the Linzer cookie dough, bake it and assemble the cookies with jam in six steps.

    Baking and assembling the cookies

    1. Roll out the dough until it's ⅙" (3-4 mm) thick. Cut out 52 cookies round cookies. Collect the cookie dough scraps and reroll them when needed. Then, take 26 cookies and cut out small round windows in the middle. 
    2. Place the cookies onto baking sheets lined with parchment paper. 
    3. Place the baking trays in the fridge while the oven is preheating to 255°F (180°C).
    4. Bake in batches for 10 minutes or until they start to turn golden around the edges. 
    5. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them onto a wire rack to cool to room temperature.
    6. Place the ones with cut-out windows on parchment paper and dust the tops with powdered sugar.
    7. Take the rest of the cookies and turn them bottom side up, then pipe 2 teaspoon of cranberry jam in the middle of each.
    8. Place the sugar-dusted cookies on top so the jam is visible through the windows.

    Possible variations

    • Use hazelnut flour instead – For a unique twist on the classic Linzer cookies, you can substitute almond flour with hazelnut flour. This will give your cookies a delightful hazelnut flavor and a slightly different texture.
    • Use different fillings – While cranberry jam is a traditional and tangy choice, you can get creative with the filling. Consider using raspberry, strawberry, apricot, or any other fruit jam that you prefer. Nutella, Chocolate ganache, Lemon curd, or Salted caramel can also be delicious alternatives.
    • Add lemon or orange zest – To infuse your Linzer cookies with a refreshing citrus flavor, consider adding lemon or orange zest to the cookie dough. 
    A hand is holding a cut-in-half sandwich cookie with cranberry jam.

    FAQ

    How to store Linzer cookies?

    Store Linzer cookies in an airtight container at room temperature for up to a week.

    How long does the jam last in the fridge?

    The cranberry jam can last in the fridge for several weeks, often up to a month, if stored in a sterile, airtight container.

    Can you freeze the cookie dough?

    Yes, you can freeze Linzer cookie dough for up to two months. Thaw it in the refrigerator before rolling it out and baking.

    More cookie recipes you may like

    Gingerbread cookies

    Chocolate oatmeal cookies

    Coconut macaroons

    Recipe card

    Round sandwich cookies with cranberry jam and dusted with powdered sugar are served on a round plate. Fresh cranberries are lying around.

    Linzer Cookies

    Buttery and tender, with tangy cranberry jam in the middle, these Linzer cookies are delicious and festive-looking sandwich cookies that you can make for any holiday or special occasion.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Chilling the dough: 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 26 cookies
    Calories: 157kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Saucepan
    • Whisk
    • Hand mixer or use a metal whisk
    • Plastic wrap
    • Rolling Pin
    • Parchment paper
    • Piping bags

    Ingredients

    For the jam (you can use any store-bought jam you want)

    • 200 g cranberries fresh or frozen
    • 2 tablespoon lemon juice
    • 150 g white granulated sugar

    For the cookies

    • 250 g all-purpose flour
    • 100 g almond flour
    • ½ teaspoon salt
    • 110 g powdered sugar
    • 200 g unsalted butter at room temperature
    • 1 teaspoon vanilla extract
    • 1 large egg

    Instructions

    For the jam

    • In a saucepan, combine all the jam ingredients.
    • Cook over medium heat for 15-20 minutes, or until it thickens. If you have a thermometer, you can check the temperature. It should reach 220°F (105°C) when it's done.
    • Remove from the heat and blend with an immersion blender or transfer into a stand blender and blend until smooth. Then, pass the mixture through a fine-mesh sieve into a bowl and cover it with plastic wrap so it touches the surface of the jam. Refrigerate for 4-6 hours or overnight.
    • Place the jam into a piping bag before assembling the cookies.

    For the cookies

    • In a bowl, combine the flour, almond flour, and salt.
    • In another bowl, add the powdered sugar, butter, and vanilla. Beat with a hand mixer just until well combined and creamy. Do not beat it until it's fluffy.
    • Add the dry ingredients and beat until just combined. Wrap the dough in plastic wrap and freeze for 30 minutes or until it’s well chilled but still pliable. Alternatively, refrigerate overnight.
    • Roll out the dough on a floured surface or between two parchment papers until it's ⅙" (3-4 mm) thick. Cut out 52 cookies using a 2" (5cm) round cookie cutter. Collect the cookie dough scraps and reroll them when needed. Then, take 26 cookies and cut out small round windows in the middle. You can use a round, star, or whatever shape cookie cutter you prefer. I used a ½” (1cm) round cookie cutter.
    • Place the cookies onto baking sheets lined with parchment paper. The cookies won't spread a lot, so you don't need to place them far apart.
    • Place the baking trays in the fridge while the oven is preheating to 255°F (180°C).
    • Bake in batches for 10 minutes or until they start to turn golden around the edges. The cookies themselves should stay pale.
    • Allow the cookies to rest on the baking sheet for 5 minutes before transferring them onto a wire rack to cool to room temperature.

    Assembling instructions

    • Once the cookies are at room temperature, place the ones with cut-out windows on parchment paper and dust the tops with powdered sugar.
    • Take the rest of the cookies and turn them bottom side up, then pipe 2 teaspoon of cranberry jam in the middle of each.
    • Place the sugar-dusted cookies on top so the jam is visible through the windows, and serve.

    Video

    Notes

    Store the cookies in an airtight container at room temperature for up to a week or freeze them for up to 2 months.
    Store the dough in the fridge for up to 4 days of freeze for up to 2 months.
    The jam can be stored in a sterile jar in the fridge for up to 1 months.

    Nutrition

    Nutrition Facts
    Linzer Cookies
    Serving Size
     
    1 cookie
    Amount per Serving
    Calories
    157
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    4
    g
    25
    %
    Trans Fat
     
    0.3
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    23
    mg
    8
    %
    Sodium
     
    48
    mg
    2
    %
    Potassium
     
    22
    mg
    1
    %
    Carbohydrates
     
    19
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    206
    IU
    4
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    13
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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