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.

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, Butter 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. 

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.

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 egg and beat until incorporated.
4. 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.

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 355F (180C).
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. 

FAQ

More cookie recipes you may like

Gingerbread cookies

Chocolate oatmeal cookies

Coconut macaroons

Recipe card

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

US CustomaryMetric

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 egg and beat until fully incorporated.
• 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 355F (180C).
• 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.

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