There is something so magical about linzer cookies, with their delicate, buttery layers, tender almond crumb, and jewel-bright center of sweet raspberry jam peeking through a dusting of powdered sugar. These classic Austrian-inspired treats have a way of stealing the show on any cookie platter, looking every bit as impressive as they taste and turning even a simple afternoon into something that feels special.
While they are a beloved holiday tradition in my house, honestly I could happily bake and enjoy them any time of year. The melt-in-your-mouth texture paired with a whisper of almond and the bright, sweet-tart raspberry flavor makes them completely irresistible. Best of all, they look far more complicated than they actually are, so with a little patience and a good chill in the fridge, you can create bakery-worthy cookies right in your own kitchen.
Why You’ll Love This Recipe
These cookies deliver the most tender, perfectly buttery and crisp texture imaginable. The combination of all-purpose flour and almond flour gives them a delicate structure that practically dissolves on the tongue, while the almond extract lends that unmistakable classic Linzer flavor that sets them apart from an ordinary sandwich cookie.
They are also genuinely gorgeous and impressive. With their signature cut-out window and snow-kissed dusting of powdered sugar, they look like they came straight from a European patisserie. That makes them ideal for the holidays, tea parties, cookie exchanges, or any moment when you want to bring a little elegance to the table without spending all day baking.
Finally, this recipe is wonderfully make-ahead friendly, which is a lifesaver during busy seasons. You can mix and chill the dough well in advance, and even bake the cookies ahead and store them unassembled until you are ready to fill and dust them. That flexibility means fresh, beautiful cookies whenever you need them, with most of the work done before your guests arrive.
Ingredients
The ingredient list for these Linzer cookies is short and elegant, relying on quality basics to shine. You will need 1 cup of unsalted butter softened to room temperature for a smooth, creamy dough, along with 2/3 cup of granulated sugar to sweeten things just right. For that signature flavor, add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract, which is the secret to that authentic Linzer taste.
For the structure, you will combine 2 cups of all-purpose flour with 3/4 cup of almond flour. The all-purpose flour gives the cookies a sturdy, reliable base while the almond flour adds a delicate nutty richness and that tender crumb. If you do not have almond flour on hand, you can simply pulse whole blanched almonds in a food processor until finely ground.
Rounding out the recipe is the star of the show, 1/2 cup of raspberry jam, whose sweet-tartness pairs beautifully with the buttery cookies. A little powdered sugar for dusting finishes them with that classic snowy look. Raspberry is the traditional choice, but apricot or strawberry jam work just as beautifully if you want to switch things up.
Step-by-Step Instructions
Begin by making the dough. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes with an electric mixer. Mix in the vanilla and almond extract, then gradually add the all-purpose flour and almond flour, mixing just until a soft dough comes together. Be careful not to overwork it, as gentle handling keeps the cookies tender.
Next, chill the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is essential, as it firms up the butter and helps the cookies hold their crisp, clean shape while baking. A well-chilled dough is far easier to roll and cut, and it prevents the delicate cut-outs from spreading in the oven.
Once chilled, roll and cut your cookies. On a lightly floured surface, roll the dough to about 1/8 inch thick, working with even pressure for uniform thickness. Use a round cookie cutter to cut out your cookies, and for half of the batch, use a smaller cutter to create the signature window in the center. If you do not have a small cutter, the back of a piping tip or a small round lid works perfectly.
Now bake until golden. Arrange the cookies on a parchment-lined baking sheet and bake at 350 degrees Fahrenheit, or 175 degrees Celsius, for about 10 to 12 minutes, or until the edges are just lightly golden. Watch them closely toward the end, since these buttery cookies can go from pale to overdone quickly. Let them cool completely on the sheet before handling, as they are fragile while warm.
Finally, assemble your Linzer cookies. Dust the top window cookies generously with powdered sugar first, so you do not accidentally cover the jam. Spread a thin layer of raspberry jam over the solid bottom cookies, then gently sandwich a sugar-dusted top onto each one so the bright jam shows through the window. Let them set for a few minutes and they are ready to enjoy.
Tips for the Best Linzer Cookies
For beautifully uniform cookies, focus on even rolling. Rolling pin spacers or two wooden dowels of equal thickness placed on either side of the dough will keep everything the same thickness, which means the cookies bake evenly and stack up neatly. Consistency here is the difference between homemade-looking and bakery-worthy results.
To prevent spreading, keep the dough cold. If your kitchen runs warm, chill the cut-out cookies right on the baking sheet for ten minutes before they go into the oven. This helps preserve those crisp edges and the clean shape of the center window. For a subtle flavor boost, a tiny pinch of cinnamon added to the dough brings a gentle warmth that complements the almond beautifully. If you love this style of delicate baking, you might also enjoy my almond crescent cookies or these classic buttery shortbread cookies.
When it comes to assembly, always dust the top cookies with powdered sugar before adding them to the jam-filled bottoms. If you dust after sandwiching, the sugar settles into the jam window and dulls that pretty pop of color. A light hand with the jam also keeps it from oozing out the sides, giving you a clean, professional finish every time.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I store Linzer cookies?
Yes. Store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Keeping them sealed protects that delicate, buttery texture.
Can I freeze these cookies?
Absolutely. Freeze the unassembled cookies in an airtight container for up to two months. When you are ready to enjoy them, thaw at room temperature and add the jam filling and powdered sugar just before serving.
What if I don’t have a small cookie cutter for the center cutout?
No problem at all. You can use the back of a piping tip or any small round lid to create the window in the top cookies. Even a bottle cap works in a pinch.
Can I use a different jam?
Definitely. Raspberry is the classic choice, but apricot and strawberry are lovely alternatives. Choose a smooth, seedless jam if you prefer a cleaner look through the window.
Why did my cookies spread or lose their shape?
This usually means the dough was too warm. Be sure to chill the dough for at least 30 minutes, and if your kitchen is warm, chill the cut cookies again on the baking sheet before baking.
These raspberry Linzer cookies are little bites of joy, whether you are baking for the holidays or simply treating yourself to a cozy afternoon with a cup of tea. For more wholesome inspiration, browse these healthy eating ideas, and I cannot wait to see your gorgeous creations, so be sure to tag @thekitchensaid on Instagram.
Raspberry Linzer Cookies
Austrian · Dessert
Delicate, buttery almond Linzer cookies with a bright raspberry jam center and a dusting of powdered sugar—an elegant, make-ahead classic.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Beat butter and sugar until fluffy. Mix in extracts and gradually add flours until combined.
- Chill dough for 30 minutes.
- Roll out dough and cut into rounds, cutting out the center of half of them.
- Bake at 350F (175C) for 10-12 minutes until edges are lightly golden.
- Let cool, then spread jam on solid cookies and dust the top cookies with powdered sugar before sandwiching.
Nutrition: 160 calories
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