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Linzer Cookies

Linzer cookies are pretty much guaranteed to be the most beautiful cookies on your holiday cookie tray! They're much simpler to make than you might think, and while traditional recipes use nuts I include an option to make these completely nut-free. Recipe also includes a step-by-step video!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 25 cookies
Calories: 159 kcal
Course: Dessert
Cuisine: Austrian

Ingredients

  • 1 1 cup unsalted butter softened
  • ½ ½ cup granulated sugar
  • 3 3 tablespoons light brown sugar firmly packed
  • ¼ ¼ teaspoon ground cinnamon optional
  • 1 ½ 1 ½ teaspoons vanilla extract
  • 2 2 cups all purpose flour
  • ⅔ ⅔ cup almond flour (see note to make these nut free)
  • 1 1 Tablespoon cornstarch
  • ½ ½ teaspoon salt
  • ⅓ ⅓ cup raspberry jam
  • powdered sugar for dusting optional

Instructions

    Cup of Yum
  1. Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
  2. In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
  3. Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven 350F (175C).
  4. Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart or star shaped cookie cutter (or, if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies.
  5. Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies)
  6. Bake in 350F (175C) preheated oven for 9-10 minutes or cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
  7. Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.

Notes

  • You can make these without almond flour! To do so, omit the almond flour and increase the cornstarch from 1 Tablespoon to 4 Tablespoons (¼ cup or 32g). No other changes are needed.
  • You may use  different filling if you'd like. Chocolate ganache, dulce de leche, Nutella, or your favorite flavor of jam would work well!
  • Store cookies in an airtight container at room temperature for 3-5 days or longer in the refrigerator.
  • The dough may be prepared and stored in the refrigerator for up to 5 days before using. If it's too firm to roll after chilling (and starts to crack) just let it sit at room temperature for 15-20 minutes to warm up enough to be rollable. 

Nutrition Information

Serving 1cookie Calories 159kcal (8%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 20mg (7%) Sodium 50mg (2%) Potassium 19mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 227IU (5%) Vitamin C 1mg (1%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 25cookies

Amount Per Serving

Calories 159

% Daily Value*

Serving 1cookie
Calories 159kcal 8%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 50mg 2%
Potassium 19mg 0%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 227IU 5%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.