Jump to Recipe Print Recipe

Last updated on December 13th, 2024.

Linzer cookie recipe is timeless, featuring a nutty buttery shortbread cookies, sandwiched with sweet jam and dusted with powdered sugar. Originating from Austria, these cookies are a delightful addition to any dessert table. 

Linzer cookies filled with raspberry jam and dusted with powdered sugar.

I know we usually dust our Linzer cookies recipe during the holiday season, but if you are a fan of shortbread cookies, then these will become a yearlong affair. These Austrian cut-out cookies are actually deeply connected to my Jewish heritage. You can find them in every Jewish bakery, deli and market and they are the inspiration to these Strawberry Jam Cookies, my favorite cookies from Israel.

For more shortbread cookies and desserts check out these Hazelnut Shortbread Cookies, and this Polish Apple Cake.

Ingredients including variations

The complete Linzer cookie recipe you can find below on the recipe card.

  • All-purpose flour
  • Nutmeg, cinnamon or cardamom. The classic hallmark spice in this Austrian favorite is cinnamon, but personally I like the combination of nutmeg and hazelnuts.  
  • Finely ground roasted hazelnuts, (hazelnut flour) or almond flour. The addition of nuts is optional.
  • Salt 
  • Unsalted butter, softened
  • Granulated sugar
  • Large egg at room temperature
  • Vanilla extract
  • Powdered sugar for garnish
  • For more flavor, add an orange zest from one orange when using hazelnuts, or lemon zest from one lemon when using almonds. Another option is a teaspoon of almond extract to add with the egg.

For the Filling

  • Seedless raspberry jam (or jam of choice), or lemon curd.
  • Other filling options: dulce de leche, apricot jam, your favorite jam, or tother fruit preserves.

How to Make The Cookies

Prepare the Linzer Cookie Dough

  1. Whisk flour, ground hazelnuts (or almond flour) nutmeg, and salt together in a bowl.
  2. In a large bowl using a hand mixer, or a bowl of a stand mixer, beat butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
  3. Gradually add dry ingredients, mix until the dough forms.
A bowl with flour.
Mix the flour, salt and nut flour.
A bowl with butter mixture and an egg.
Beat the butter and sugar, then add the egg and vanilla extract.
A bowl with butter mixture and flour on top.
Mix in the flour.
A bowl with dough.
Mix until you the flour has been incorporated and you have a smooth dough.

Chill

Divide the dough in half, shape into disks, and wrap in plastic wrap. Chill for at least 1 hour.

Roll and Cut

  1. Line baking sheets with parchment paper.
  2. Roll the dough to 1/8-inch thickness, between two pieces of parchment paper. Place the dough with the parchment paper in the refrigerator and chill for about 15 minutes. You can skip this step if the dough is still chilled and easy to handle.
  3. Use a round or fluted cookie cutter to cut shapes. For half the cookies, cut out a smaller shape in the center to create “windows.”
Two pieces of dough wrap in plastic wrap.
Divide the dough into two parts, wrap each with plastic wrap and refrigerate.
A rolled dough between two pieces of parchment paper, with a rolling pin next to it.
Roll the chilled dough between two pieces of parchment paper into 1/8 inch thick.
Cookie dough cut with a round cookie cutter with ridges.
Use a round cookie cutter with rides to cut the dough.
A baking sheet lined with parchment paper topped with raw linzer cookies.
Transfer the cut dough to a baking sheet lined with parchment paper and use a smaller cookie cutter to cut the center in half of the cookies.

Bake and Assemble

  1. Place cookies on prepared cookie sheets and bake for 10-12 minutes, or until edges are lightly golden. Transfer to a wire rack and cool completely.
  2. Spread jam on the flat side of a whole cookie. 
  3. Dust the cut-out cookie with powdered sugar and place them on top of the jam, pressing gently. 
A cookie sheet with baked cookies topped with jam and powdered sugar.
Dust the cookies with the windows with powered sugar and top the second half with raspberry jam.
Top the cookies with the jam with the cookies with the window.
Top the cookies with the jam with the cookies with the window.

Tips and Troubleshooting

  • Do not over process the hazelnuts, otherwise it will turn into oil. Use 1 Tablespoon of the flour to ground the hazelnuts in the food processor to prevent it from becoming too oily.
  • Handling the cookies: This might be the most tricky step, because there is a large amount of butter it might get sticky and hard to handle. In this case, the refrigerator is your best friend keep the dough chilled. I like to place the rolled dough in the freezer, between two pieces of parchment paper for 10 minutes. You don’t have to use parchment paper, if you feel comfortable, use a rolling pin to roll the dough over a lightly floured surface.  
  • The round cookie cutter with the ridges is the iconic shape to these cookies but you can use different shapes like hearts, square, rectangle or even starts.
  • Other options for Linzer cookie cutters are biscuit cutter, with a small cookie cutter for the window. For the “window” use a smaller cookie cutter, or the back of a piping tip.
  • Even Thickness: Roll dough evenly to ensure uniform baking.
  • Fragile Cookies: Handle with care, as the cookies are delicate.

Yields

This recipe makes approximately 20-25 sandwich cookies, depending on the size of your cookie cutter. (I recommend using 2-inches cookies cutter plus 1 inch for the window)

Storing, Make-Ahead, and Freezing

  • Storing: Keep assembled cookies in an airtight container for up to 1 week.
  • Make-Ahead: Prepare dough 1-2 days in advance and store it in the refrigerator.
  • Freezing:
    • The baked dough, not filled can be frozen for up to three months in an airtight container, or freeze bag.
    • Assembled cookies can be frozen for up to 1 month. Layer them with parchment paper to prevent sticking.
Linzer cookie with crumbs.
Linzer cookies recipe.
Print

Linzer Cookies Recipe

Nutty and buttery shortbread cookies sandwich and filled with raspberry ham.

Course Dessert
Cuisine European, jewish
Keyword linzer cookies recipe
Prep Time 39 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 24 Cookies
Author Dee – One Sarcastic Baker

Ingredients

  • 2 Cups All-purpose flour (240g)
  • 1/2 Cup Ground Toasted Hazelnuts (60g)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground nutmeg
  • 1/3 Cup Sugar (70g)
  • 1 Cup unsalted butter softened
  • 1 Large Egg at room temperature (225g)
  • 1 teaspoon Vanilla extract
  • 1/2 Cup Powdered sugar, for dusting
  • 1 Cup Raspberry Jam (320 g / 11 oz)

Instructions

  1. Mix the flour, ground nuts, salt and nutmeg in a medium bowl and set aside.

  2. Beat the butter and sugar until light and fluffy, about 1-2 minutes if using a hand mixer, or 3-4 minutes if using a stand mixer. Scrape the bottom and sized of the bowl as you go.

  3. Add the egg and vanilla extract and mix to combine.

  4. Mix in the flour mixture with the mixer on low speed. Mix until the flour has been incorporated and you have a smooth dough.

  5. Divide the dough into two, wrap part with plastic wrap and refrigerate for minimum 1 hour.

  6. Roll the dough between two pieces of parchment paper into 1/8-inch thick. Refrigerate or freeze for 10 minutes to allow the butter to set again.

  7. Use a round cookie cutter (2-inches) with rides to cut the dough.

  8. Transfer the cut cookies to the prepared pan, and use a smaller cookie cutter (you can also use a piping tip) to cut half the cookies in the center.

  9. Place the pans back in the refrigerator while the oven warms to 350F (180C).

  10. bake for 15-17 minutes, until the cookies are light golden brown.

  11. Remove from the oven and allow to cool completely before assembling.

Recipe Notes

  • Store at room temperature for up to one week. Freeze for up to three months.
  • The recipe yields 20-24 cookies depending on the size of the cookies.
  • Do not over process the hazelnuts, otherwise it will turn into oil. Use 1 Tablespoon of the flour to ground the hazelnuts in the food processor to prevent it from becoming too oily.

  • Handling the cookies: This might be the most tricky step, because there is a large amount of butter it might get sticky and hard to handle. In this case, the refrigerator is your best friend keep the dough chilled. I like to place the rolled dough in the freezer, between two pieces of parchment paper for 10 minutes. You don’t have to use parchment paper, if you feel comfortable, use a rolling pin to roll the dough over a lightly floured surface.  

  • The round cookie cutter with the ridges is the iconic shape to these cookies but you can use different shapes like hearts, square, rectangle or even starts.

  • Other options for Linzer cookie cutters are biscuit cutter, with a small cookie cutter for the window. For the “window” use a smaller cookie cutter, or the back of a piping tip.

  • Even Thickness: Roll dough evenly to ensure uniform baking.

  • Fragile Cookies: Handle with care, as the cookies are delicate.

Dee Signature
Spread the love

Leave me your lovely thoughts

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.