Perfect Linzer Cookies Recipe – Buttery Austrian Christmas Cookies with Jam

If you’ve ever wandered through a European Christmas market or peeked into a charming bakery window during the holidays, you’ve likely spotted these beautiful sandwich cookies with their signature cut-out centers revealing jewel-toned jam. Linzer cookies are delicate, buttery almond cookies sandwiched together with raspberry or apricot jam, creating an elegant treat that’s as delicious as it is photogenic.

These traditional Austrian cookies are perfect for holiday cookie exchanges, Christmas parties, Valentine’s Day celebrations, or any time you want to impress guests with homemade treats that look bakery-worthy. The warm spices, nutty flavor, and tender texture make them absolutely irresistible, while that little peek of jam in the center adds the perfect touch of sweetness and visual appeal.

What I love most about this Linzer cookies recipe is that despite their fancy appearance, they’re surprisingly approachable for home bakers. Yes, they require a bit more attention than your standard chocolate chip cookie, but the process is straightforward, and the results are absolutely worth it. Trust me, once you master these beauties, they’ll become your go-to impressive cookie for every special occasion.

History / Background

Linzer cookies have a fascinating heritage that traces back to Linz, Austria, making them one of the oldest known cookie recipes in the world. These delightful sandwich cookies are actually a miniature version of the Linzertorte, which dates back to the 1650s and is considered the oldest known torte recipe in existence. The original Linzertorte was a spectacular tart featuring a buttery, spiced almond crust filled with red currant or raspberry preserves, often topped with a decorative lattice pattern.

Austrian bakers eventually transformed this beloved torte into bite-sized cookies, making them more portable and perfect for holiday celebrations. The cookies retained all the signature elements of the original torte—the ground almonds or hazelnuts, warm spices like cinnamon and cloves, a hint of lemon zest, and that gorgeous jewel-toned jam filling.

Linzer cookies became especially popular throughout Central Europe and eventually made their way to America through German and Austrian immigrants. Today, they’re a staple on Christmas cookie platters across the United States, though they’re delicious year-round. In Austria and Germany, they’re still traditionally made during Advent and are an essential part of holiday baking traditions.

The name “Linzer” refers to their city of origin, and these cookies are also sometimes called “Linzer Augen” (Linzer eyes) because of those charming cut-out centers that peek through to reveal the jam. Each region has slightly different variations—some use hazelnuts instead of almonds, some prefer apricot jam over raspberry, and spice ratios vary by family tradition—but they all share that same buttery, nutty, spiced cookie base that makes them so special.

Why You’ll Love This Recipe

This Linzer cookies recipe creates the perfect balance of buttery richness, subtle nuttiness, and warm spice flavor that will transport you straight to a Viennese coffeehouse. The texture is tender and almost melt-in-your-mouth, while the jam adds a fruity brightness that cuts through the richness beautifully.

Here’s why this recipe is absolutely perfect for home bakers:

• Bakery-quality results: These cookies look and taste like they came from an upscale European bakery, but you’re making them in your own kitchen
• Make-ahead friendly: The dough actually benefits from chilling, and you can freeze it for up to three months, making holiday prep a breeze
• Customizable flavors: Use raspberry, apricot, strawberry, or even lingonberry jam depending on your preference
• Perfect for gifting: These cookies are stunning in gift boxes or on holiday cookie platters and ship well too
• Not overly sweet: The buttery, nutty cookie balances the jam perfectly without being cloying
• Allergy-friendly options: Can easily be adapted for gluten-free baking with the right flour blend
• Impressive yet achievable: They look complicated but the technique is actually quite simple once you understand the process
• Freezer-friendly: Baked cookies freeze beautifully, so you can always have elegant treats on hand
• Traditional recipe with soul: This is an authentic recipe passed down through generations, so you’re making real European heritage cookies

Ingredient Notes

Let me walk you through the key ingredients that make these Linzer cookies so special. Understanding what each component does will help you achieve perfect results every time.

All-purpose flour: Forms the base structure of the cookies. You can substitute with a 1:1 gluten-free flour blend if needed, though the texture may be slightly more delicate.

Almond flour/Ground almonds: This is what gives Linzer cookies their distinctive nutty flavor and tender, almost shortbread-like texture. You can grind whole blanched almonds in a food processor until fine, or use store-bought almond flour. If you have a nut allergy, finely ground sunflower seeds work as a substitute, though the flavor will be different.

Unsalted butter: Must be at room temperature for proper creaming. European-style butter with higher fat content will give you even richer cookies. Don’t substitute margarine—real butter is essential for authentic flavor.

Granulated sugar: Sweetens the dough and helps create structure. Don’t reduce the amount or the cookies will be too bland and won’t hold together properly.

Egg yolks: Provide richness and help bind the dough without making it tough. The yolks (not whole eggs) give these cookies their tender texture.

Lemon zest: Adds a subtle brightness that enhances all the other flavors. Always use fresh zest, never bottled—it makes a huge difference.

Cinnamon: The primary warming spice. Use good quality cinnamon for best flavor.

Ground cloves: Just a pinch adds depth and that classic spiced cookie flavor. Don’t skip it even though it’s a small amount.

Salt: Enhances all the flavors and balances the sweetness. Even a little bit is crucial.

Vanilla extract: Pure vanilla extract only—imitation doesn’t have the same depth of flavor.

Powdered sugar: For dusting the finished cookies and making them look bakery-beautiful. Also adds a touch more sweetness.

Raspberry or apricot jam: Choose a high-quality, seedless jam for the smoothest filling. Raspberry is traditional, but apricot is equally authentic. The jam should be thick, not runny.

Equipment Needed

Having the right tools makes this recipe come together smoothly. Here’s what you’ll need:

• Stand mixer or hand mixer: For creaming the butter and sugar and mixing the dough
• Food processor: If you’re grinding your own almonds from whole nuts
• Large mixing bowls: For combining ingredients
• Measuring cups and spoons: Accurate measurements are crucial for cookies
• Fine-mesh sieve or sifter: For sifting powdered sugar
• Microplane or zester: For zesting the lemon
• Rolling pin: For rolling out the cookie dough evenly
• Parchment paper or silicone baking mats: Prevents sticking and makes cleanup easy
• Cookie cutters: You’ll need matching sets in two sizes—a larger outer cutter (2-3 inches) and a smaller cutter for the center cutouts (¾-1 inch). Classic shapes are rounds, hearts, or stars
• Baking sheets: At least two, so you can prep one batch while another bakes
• Cooling racks: Essential for cooling cookies properly
• Small offset spatula or butter knife: For spreading jam
• Plastic wrap: For wrapping and chilling the dough
• Small fine-mesh strainer or shaker: For dusting powdered sugar over finished cookies

Print

Note: Nutrition information is approximate and will vary based on specific ingredients used and portion sizes.

Tips & Variations

Flavor variations:

• Hazelnut Linzer cookies: Substitute hazelnut flour for the almond flour for a deeper, more robust nutty flavor
• Chocolate Linzer cookies: Add 2 tablespoons of cocoa powder to the dough and reduce the flour by 2 tablespoons
• Orange-spiced version: Replace lemon zest with orange zest and add a pinch of ground cardamom
• Different jams: Try strawberry, blackberry, apricot, or lingonberry jam for different flavor profiles

Dietary adaptations:

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour
• Dairy-free: Substitute vegan butter in equal amounts (make sure it’s the stick kind, not spreadable)
• Lower sugar: You can reduce the granulated sugar to ½ cup, though the cookies will be less sweet and slightly more crumbly

Shape variations:

• Use heart-shaped cutters for Valentine’s Day
• Use star cutters for Christmas
• Use flower shapes for spring celebrations
• Mix and match different cutter shapes for variety on a cookie platter

Pro Chef Tips

Temperature matters: Your butter should be truly at room temperature (around 65-70°F), soft enough to leave an indent when pressed but not greasy or melted. This ensures proper creaming and the right dough texture.

Chill between re-rolls: When you gather and re-roll scraps, chill the dough for 15-20 minutes between rolls. This prevents the butter from getting too warm, which causes spreading during baking.

Freeze before baking: For perfectly shaped cookies that don’t spread, place the cut-out cookies on the baking sheet and freeze for 10-15 minutes before baking. This is especially helpful in a warm kitchen.

Toast your almonds: For even deeper flavor, lightly toast your almonds before grinding them into flour. Just 5-7 minutes at 350°F, let them cool completely, then grind.

Double-sift the powdered sugar: For that professional bakery look, sift your powdered sugar twice before dusting the cookies. This prevents clumps and gives you a smooth, even coating.

Jam piping technique: For extremely neat cookies, put the jam in a piping bag or a plastic bag with the corner snipped off, and pipe it onto the bottom cookies in a spiral pattern. This gives you precise control.

Let assembled cookies set: After sandwiching with jam, let the cookies sit for at least 2-3 hours before storing. This allows the jam to set slightly and prevents it from squeezing out the sides.

Common Mistakes to Avoid

Overmixing the dough: Once you add the flour, mix just until combined. Overmixing develops gluten, making your cookies tough instead of tender and crumbly. Stop as soon as you no longer see flour streaks.

Rolling the dough too thick: Linzer cookies should be delicate and tender. If you roll them thicker than ⅛ inch, they’ll be too cakey and won’t have that authentic texture. Too thin (less than ⅛ inch) and they’ll be too fragile to handle.

Skipping the dough rest: That 2-hour chill time isn’t optional. Warm dough will stick to your rolling pin, be impossible to cut cleanly, and spread too much during baking. Patience here pays off with beautiful cookies.

Using too much flour when rolling: Over-flouring your work surface makes the dough tough. Use just enough to prevent sticking—you can also roll between two sheets of parchment paper to avoid adding extra flour altogether.

Adding jam while cookies are warm: If you assemble these while the cookies are even slightly warm, the jam will melt, soak into the cookies, and create a soggy mess. Always wait until they’re completely cool—preferably cooled for at least 30 minutes.

Not measuring the almond flour properly: Almond flour settles and packs down differently than regular flour. Spoon it into your measuring cup and level it off rather than scooping, which can pack it down and give you too much.

Storage & Meal Prep

Room temperature storage: Once assembled, store Linzer cookies in an airtight container at room temperature for up to 5 days. Place sheets of parchment paper between layers to prevent them from sticking together. The jam will soften the cookies slightly over time, but they’ll still be delicious.

Before assembly: Store baked but unassembled cookies in an airtight container at room temperature for up to 1 week. This is actually the best way to store them if you’re making them ahead, as the cookies stay crisp. Assemble them 1-2 days before you plan to serve them.

Refrigerator storage: While not necessary, you can refrigerate assembled cookies in an airtight container for up to 1 week. Bring them to room temperature before serving for the best flavor and texture.

Maintaining freshness: These cookies are at their absolute best within the first 2-3 days after assembly when the cookie is still crisp and the jam is still jewel-bright and flavorful.

Reviving softened cookies: If your cookies get a bit soft, you can crisp them up by placing them on a baking sheet in a 300°F oven for 3-5 minutes. Let them cool completely before serving.

Make-Ahead & Freezer Notes

Freezing the dough: This is my favorite make-ahead method. Wrap the dough disks tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and baking. This is perfect for holiday baking prep.

Freezing cut but unbaked cookies: You can actually freeze the cut-out cookies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time. This is incredibly convenient for last-minute baking.

Freezing baked cookies: Freeze baked, unassembled cookies in an airtight container or freezer bag with parchment between layers for up to 2 months. Thaw at room temperature, then assemble with jam and dust with powdered sugar.

Freezing assembled cookies: I don’t recommend freezing the cookies after assembly, as the jam and powdered sugar don’t freeze well. The jam can become icy and the powdered sugar will get absorbed into the cookie, making them look less attractive.

Best reheating method: If you froze baked cookies, you don’t need to reheat them—just thaw at room temperature for 30-60 minutes. If you want to crisp them up, use the 300°F oven method mentioned in the storage section.

Holiday baking timeline: For stress-free holiday baking, make and freeze the dough 2-3 weeks ahead. One week before you need them, bake the cookies and store them unassembled. Then assemble them 1-2 days before gifting or serving.

Serving Suggestions

Linzer cookies are absolutely stunning on their own, but here are some wonderful ways to serve and enjoy them:

Classic coffee pairing: Serve these cookies the traditional Austrian way—alongside a strong cup of coffee or espresso. The bittersweet coffee cuts through the sweet jam beautifully. A Viennese melange or cappuccino is especially perfect.

Tea time: These cookies are elegant enough for a formal tea party. Pair them with Earl Grey, English Breakfast, or a delicate chamomile tea.

Hot chocolate bar: Set out Linzer cookies alongside a hot chocolate station with marshmallows, whipped cream, and peppermint sticks for a cozy winter gathering.

Dessert platter: Arrange Linzer cookies on a beautiful platter with other European cookies like shortbread, biscotti, and butter cookies for an impressive dessert spread.

Ice cream sandwiches: Get creative and make mini ice cream sandwiches using Linzer cookies. Vanilla, raspberry, or almond ice cream work beautifully.

Wine pairing: Serve with dessert wine like Moscato d’Asti, late-harvest Riesling, or even a sparkling Prosecco for an elegant finish to a dinner party.

Gift presentation: Package these in clear cellophane bags tied with ribbon, or arrange them in a decorative tin lined with tissue paper. They make stunning holiday gifts.

Cookie exchange: These are always the showstopper at cookie exchanges. People will be fighting over them because they’re so much more special than typical cookies.

FAQs Section

Can I use store-bought almond flour or do I need to grind my own almonds?
Store-bought almond flour works perfectly fine and is actually more convenient. Look for blanched almond flour (not almond meal, which is coarser) for the smoothest texture. If you do grind your own, make sure to use blanched almonds and pulse carefully—you want a fine flour texture, not almond butter. Grinding them in short pulses with a bit of the recipe’s flour can help prevent them from becoming paste.

Why did my cookies spread too much during baking?
Cookie spreading usually happens because the dough was too warm. Make sure you chill the dough properly for at least 2 hours, and keep it cold while working. If your kitchen is warm, work with one portion at a time and keep the other in the fridge. You can also try chilling the cut-out cookies on the baking sheet for 15 minutes before baking. Another cause can be too much butter or butter that was too soft when you mixed the dough.

Can I make these cookies without the cutout center?
Absolutely! You can make them as traditional sandwich cookies without the decorative cutout. Just cut all the cookies with the same larger cutter, bake them, and sandwich them with jam. You’ll lose that pretty peek of jam, but they’ll still taste delicious. Some people prefer this method because it’s simpler and faster.

My dough is too crumbly and won’t come together. What should I do?
If your dough is crumbly, it likely needs a bit more moisture. Add cold water one teaspoon at a time (up to 1-2 tablespoons total) and mix until the dough holds together when pressed. This can happen if your flour absorbed more moisture or if you measured differently. The dough should hold together when squeezed but shouldn’t be wet or sticky.

How do I prevent the jam from leaking out during storage?
Use a thick, high-quality jam rather than a thin, runny preserve. Don’t spread the jam all the way to the edges—leave about a ¼-inch border. Use just enough jam for flavor without overfilling (½-1 teaspoon is plenty). Let the assembled cookies sit for a few hours to allow the jam to set before stacking or storing. Finally, don’t press the cookie sandwich together too hard, which can force jam out the sides.

Can I use different types of nuts instead of almonds?
Yes! Hazelnuts are a traditional alternative and give the cookies a deeper, more robust flavor. Toast and skin the hazelnuts, then grind them finely. Pecans or walnuts also work but will give a different flavor profile that’s less traditional. Just avoid cashews or macadamia nuts, which are too soft and oily for this recipe.

Why do my cookies taste bland?
Make sure you’re using fresh spices—old cinnamon and cloves lose their potency. Don’t skip the lemon zest, which brightens all the flavors. Use real vanilla extract, not imitation. Quality matters with simple cookies like these. Also, make sure you measured your sugar correctly—these cookies need that sweetness to balance the nutty flavor. Finally, give your assembled cookies time to rest—the flavors meld and improve after 24 hours.

Conclusion

There’s something truly magical about Linzer cookies—the way the powdered sugar snows across the top, the jewel-toned jam peeking through the cutout center, and that first bite revealing buttery, spiced cookie layers with a fruity burst of jam. These aren’t just cookies; they’re edible works of art that carry centuries of baking tradition in every bite.

I hope this recipe brings as much joy to your kitchen as it has to mine. Whether you’re baking these for a holiday cookie exchange, packaging them as heartfelt gifts, or simply treating yourself to something special with your afternoon coffee, these Linzer cookies are sure to become a treasured recipe in your collection.

The beauty of this recipe is that once you’ve mastered the basic technique, you can customize it endlessly—different jams, various spices, unique cookie cutter shapes—making them perfect for any occasion throughout the year. Don’t be intimidated by their elegant appearance; with a little patience and the right technique, you’ll be making bakery-quality Linzer cookies in your own home.

Now it’s your turn! Roll up your sleeves, dust your counter with flour, and create these beautiful Austrian classics. Your kitchen will smell like Christmas, and your cookie jar will be filled with something truly special.

I’d love to hear how your Linzer cookies turn out! Leave a comment below with your results, any variations you tried, or questions you have. And if you love this recipe as much as I do, please share it with your friends and save it to your Pinterest boards so you can find it again when cookie-baking season rolls around. Happy baking! 🍓✨