Austrian Linzer Cookies
Prep Time 10 minutes Cook Time 10 minutes Total Time 1 hour 20 minutes 
These Austrian Linzer cookies are delicate almond sandwich cookies filled with sweet fruit jam and finished with a dusting of powdered sugar. They have a tender, buttery texture, a hint of almond flavor, and that beautiful jam-filled center that makes them perfect for holidays and special occasions.
Inspired by the classic Austrian Linzer torte, these cookies use a similar almond dough but in a smaller, easier-to-share cookie form. I love making them with different jams like raspberry, apricot, and strawberry so every cookie on the platter looks a little different.
I have always had a soft spot for desserts that look almost too pretty to eat, and I think that comes from my years of decorating cakes. Give me a simple cookie cutter, a little dusting of powdered sugar, or a pretty pattern, and suddenly a humble cookie feels special.
Linzer cookies are exactly that kind of treat. The first time I made them, I fell in love with how a simple almond cookie dough and a spoonful of jam could turn into something so elegant. They remind me of little edible ornaments — especially during the holidays when cookie boxes and dessert platters need that extra special touch.
Traditionally, Linzer cookies are filled with raspberry or apricot jam, but I love making an assortment with different fillings. Not only does every cookie taste slightly different, but the colors make the whole platter look beautiful.
And while they look fancy, don’t let the cut-outs fool you. Once you make the dough and keep it chilled, they are actually very simple to put together.
Why you’ll love these cookies
- Beautiful but simple – These cookies look impressive with the cut-out centers and colorful jam filling, but the dough is easy to make and roll.
- Perfect texture – The combination of butter and almond flour creates a tender cookie that softens slightly after being filled.
- Great make-ahead cookie – Linzer cookies taste even better after the flavors have time to blend, making them ideal for holidays and cookie boxes.
- Easy to customize – Use different shapes, fillings, or decorations depending on the season.
Ingredients and substitutes
- Butter – Use unsalted room-temperature butter for the best flavor and tender texture.
- Sugar – Sweetens the dough and helps create a delicate cookie crumb.
- Egg yolks – Add richness and help bind the dough without making the cookies tough.
- Flour – All-purpose flour gives the cookies structure while keeping them light.
- Almond flour – Gives traditional Linzer cookies their nutty flavor and delicate texture. Use finely ground almond flour for the smoothest dough.
- Vanilla and almond extract – Enhance the flavor of the almond cookie base.
- Jam – Raspberry and apricot are classic choices, but strawberry, blackberry, or your favorite preserves also work.
Step by step: Austrian Linzer cookies recipe
- Dry ingredients – In a small bowl, combine the all-purpose flour and almond flour, baking powder, salt, and spices. Set aside.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Next, add the egg yolks, vanilla extract, and almond extract, and mix until well combined.
- Dry to wet – Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix; mix until the dough comes together.
- Chill – Divide the dough into two equal portions and shape each into a disk. Then, wrap them in plastic wrap and chill in the refrigerator for at least 1 hour or until the dough is firm.
- Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll – On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/4 inch. For the second disc, roll to about ½ inch thickness. Then, roll a patterned rolling pin in one smooth, firm motion. This should be about ¼ inch thick by the time you roll.
- Linzer cutters – Use a Linzer cookie cutter (round with a small cutout in the center) to cut out the cookie shapes. Repeat with the second dough disk.- Place half of the cookies on the prepared baking sheets. These will be the base cookies. Next, using the smaller cutout portion of the Linzer cookie cutter, cut out the centers of the remaining cookies. These will be the top cookies.
- Without Linzer cutters – Use a 3-inch round cookie cutter and cut cookies from both the dough discs. Place them on the baking sheets. Then use a smaller ½-inch cookie cutter to remove the centers from the cookies with the pattern. These will be the tops.
Pro tip – If the cookies become soft during rolling and cutting, it is highly recommended to chill them for 15 minutes before baking to prevent them from spreading. - Bake the cookies in the preheated oven for 10-12 minutes or until they are just beginning to turn golden around the edges. Be careful not to overbake.
Pro tip – Every oven is different, so keep a close eye on the cookies after 9 minutes of baking. They can easily go from just right to burnt in minutes.
- Cool – Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Pro tip – Do not attempt to move the cookies while they are still warm. - Dust – Once the cookies are completely cooled, dust the tops (the ones with the cutout) with edible luster dust using a small brush. This will give them a shimmering effect.
Optionally, as in traditional Linzer cookies, you can dust the assembled cookies with a light sprinkle of confectioners’ sugar.
- Jam sandwich – Spread a small amount of jam or preserves on the base cookies (the ones without the cutout). Carefully place the luster-dusted top cookies on the jam-covered base cookies, creating a sandwich.
- Store the cookies in an airtight container at room temperature. They can be enjoyed for several days.
Storing and Freezing Linzer Cookies
Store filled Linzer cookies in an airtight container at room temperature for 3–4 days or in the refrigerator for up to a week.
The unfilled cookies can be frozen for up to 3 months. Thaw, add the jam filling, and dust with powdered sugar before serving.
Almond Linzer Cookies
Almond Linzer cookies are as tasty as they are beautiful. This recipe makes enough cookies to share. Sandwiched with a delicious filling of jams and chocolate, these are the perfect treat any time of the year, especially during the holiday season.
Video
Ingredients
- 250 g (2 cups) All-purpose flour
- 110 g (1 cup) Almond flour
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ tsp Spices (I used pumpkin and nutmeg) optional
- 227 g (1 cup) Unsalted butter Softened, room temperature
- 200 g (1 cup) Granulated sugar
- 2 large Egg yolks
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- ½ cup Assortment of fruit jams or preserves I used strawberry, raspberry, apricot, blackberry
- 1 tbsp Edible luster dust for the tops
- 2 tbsp or Confectioners sugar for dusting optional
Method
- Dry ingredients – In a small bowl, combine the all-purpose flour and almond flour, baking powder, salt, and spices. Set aside.250 g All-purpose flour, 110 g Almond flour, ½ tsp Baking powder, ¼ tsp Salt, ½ tsp Spices (I used pumpkin and nutmeg)
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks, vanilla extract, and almond extract until well combined.227 g Unsalted butter, 200 g Granulated sugar, 2 large Egg yolks, 1 tsp Vanilla extract, ½ tsp Almond extract
- Dry to wet – Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix; mix until the dough comes together.
- Chill – Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour or until the dough is firm.
- Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll – On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/4 inch. For the second disc, roll to about ½ inch thickness. Then, roll a patterned rolling pin in one smooth, firm motion. This should be about ¼ inch thick by the time you roll.
- Linzer cutters – Use a Linzer cookie cutter (round with a small cutout in the center) to cut out the cookie shapes. Repeat with the second dough disk. – Place half of the cookies on the prepared baking sheets. These will be the base cookies. – Using the smaller cutout portion of the Linzer cookie cutter, cut out the centers of the remaining cookies. These will be the top cookies.
- Without Linzer cutters – Use a 3-inch round cookie cutter and cut cookies from both the dough discs. Place them on the baking sheets. Use a smaller ½ inch cookie cutter and remove the centers from the cookies with the pattern. These will be the tops.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are just beginning to turn golden around the edges. Be careful not to overbake.
- Cool – Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust – Once the cookies are completely cooled, dust the tops (the ones with the cutout) with edible luster dust using a small brush. This will give them a shimmering effect. Optionally, as in traditional Linzer cookies, you can dust the assembled cookies with a light sprinkle of confectioners' sugar.1 tbsp Edible luster dust, 2 tbsp or Confectioners sugar
- Jam sandwich – Spread a small amount of jam or preserves on the base cookies (the ones without the cutout). Carefully place the luster-dusted top cookies on the jam-covered base cookies, creating a sandwich.½ cup Assortment of fruit jams or preserves
- Store the cookies in an airtight container at room temperature. They can be enjoyed for several days.
Notes
- Use soft room-temperature butter, not melted butter, for the best cookie texture.
- Chill the dough well before rolling to prevent spreading and keep the shapes clean.
- Roll the dough evenly so the tops and bottoms bake at the same rate.
- Do not overbake; Linzer cookies should stay pale with lightly golden edges.
- Cool cookies completely before filling with jam.
- Dust the top cookies with powdered sugar before assembling for a clean finish.
- Store in an airtight container for 3–4 days or freeze unfilled cookies for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Perfect Linzer Cookies
- Chill the dough before rolling. A cold dough keeps the cookies from spreading and helps the cut-out shapes stay clean.
- Roll the dough evenly so the top and bottom cookies bake at the same rate.
- Do not overbake. Linzer cookies should stay pale with just lightly golden edges.
- Cool completely before filling or the jam will melt and slide.
- Fill the cookies a few hours before serving. The jam softens the cookie slightly and gives that classic Linzer texture.
more sandwich cookies
Frequently asked questions
If stored properly in a cookie box, these will stay fresh for up to two weeks. Place cookies in a cookie jar or an airtight container to prevent them from going soft.
Absolutely! While traditional Linzer cookies are made with ground almonds, you can experiment with different nuts, such as walnuts, pecans, or even hazelnuts. Each nut brings its unique flavor to the cookies, so feel free to get creative and try different combinations.
Of course! While the classic Linzer cookie is typically filled with raspberry jam, you can use any fruit jam or preserves you prefer. Strawberry, apricot or even blackberry jam can all be delicious options. If you want to get even more adventurous, try using a spread like Nutella or caramel sauce for a different twist.
Absolutely! Linzer cookies are a great make-ahead treat. Once baked and cooled, store them in an airtight container at room temperature for up to a week. They also freeze well, so you can make a larger batch and freeze some for future enjoyment. Just make sure to separate the layers with parchment paper or wax paper to prevent sticking.
Definitely! One of the joys of making Linzer cookies is the ability to personalize them. You can use any cookie-cutter shape you like – hearts, stars, or even holiday-themed shapes. Additionally, you can experiment with different sizes. Smaller cookies are perfect for bite-sized treats, while larger ones can make an impressive centerpiece for any occasion.
Absolutely! Adding a drizzle of icing or a dusting of powdered sugar is a fantastic way to enhance the appearance and flavor of your Linzer cookies. For a simple icing, you can mix powdered sugar with a small amount of milk or lemon juice until you achieve a pourable consistency. Drizzle the icing over the cooled cookies or use a piping bag to create intricate designs.
Yes, you can freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment paper. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies on parchment paper and thaw them in the fridge overnight when ready to use.
A typical Linzer cookie disc will take between 6 and 8 minutes, or 8 and 10 minutes for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always consider that the cookies will continue to cook on the hot baking pan even after you take them out of the oven.
more cookies you may like
- Thumbprint Cookies
- Raspberry Linzer Cookies
- Christmas Star Cookies
- Lemon Crinkle Cookies
- Best Chocolate Crinkle Cookies
- Soft Almond Sugar Cookies
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HI….love trying your recipe…can I replace sugar with powdered sugar? If yes what is the quantity?
Thank you so much
Prem, use this Linzer cookie recipe – it uses granjulated sugar
Is the corn flour the same as corn starch? The verbage is di in recipe and your tips.
Thanks!
Joyce, here for me cornflour and cornstarch are sold at the same. But, not sure if it is the same everywhere. It must be flour consistency – thanks
What do you mean 110. Cup of almond meal. Do you mean to actually count out 110 cups. Sorry i am new to baking. Thank you
Sandy
Oh sorry Sandy, It is supposed to be 110 grams or 1 cup of Almond meal. Seems like I made a type error for cups instead of grams. Thanks for brining it to my attention
Hi Veena, I love your recipes. I am about to to try these linzer cookies and I am looking for the informations on how to use whole almonds.
Fathima. You can pulse the almonds in the food processor. Sorry not sure I understand your question. Please feel free to ask again.
I have not made these yet but am planning to. I noticed that there is a discrepancy in your directions. One place says to let the cookies cool on the cookie sheets when come out of the oven and one place says to remove them from the cookie sheets immediately after they come out of the oven? Which is correct?
Another question. Do you mean corn flour or corn starch?
HI, both cornflour and cornstarch are the same product but different names. Thanks
W. Bock.Sorry I cannot see where you see the discrepancy. It shows in both the descriptions once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely. This is a normal practice and applies to these cookies too. I hope this makes it clear
Thanks
It says it under useful tips and tools . Thank you. This looks like wonderful and I cant wait to try.
Ah Thanks, I rephrased it correctly. I hope you enjoy these cookies, let me know how they were.
These linzer cookies look so delicious! Sandwich cookies are one of my favourites. Love all the tips and tricks you provided too. Can’t wait to make this recipe during the holidays soon.
Thank you, Marie.
Made these last week and the kids loved it. Thank you
Thank you, Norbert. So happy to hear that you had success with this recipe and that the kids loved it. My kids love these too. Thanks for coming back to write this feedback.
Made these for my kids and they loved it. The cookies just melt in the mouth. Love it. Thanks for sharing.
Thank you Leday. So happy to hear that you had success with this recipe and that your kids enjoyed it. Mine love these too especially the jam and nutella. Thank you so much for coming back to write this feedback. Appreciate it so much.
Hi Veena I totally love this page as you have some amazing recpies made so simple . I tried these linzer cookies and found them delicious . Only that they were so fragile that they fall apart . Am I doing something wrong .
Yeah they are delicate – just have to be a little more careful with them but I like them like this – they just melt in the mouth.