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5.0 from 3 votes

Linzer Cookies

My crisp, buttery Linzer Cookies are about to become your favorite sandwich cookie recipe. With almond-scented cookie dough and a sweet raspberry filling, this classic Christmas cookie recipe will stand out from the cookie swap competition.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 12 sandwich cookies
Calories: 235 kcal
Course: Dessert
Cuisine: Austrian

Ingredients

  • 1 cup slivered almonds or hazelnuts, toasted (see note 2)
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened (1 stick, see note 3)
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup seedless raspberry jam (see note 4)
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. In a food processor or grinder; process the hazelnuts or almonds using short pulses until finely ground. Set aside. In a small bowl, whisk together flour and salt.
  2. In a stand mixer with the paddle attachment on high speed, or with an electric mixer, beat butter until pale and fluffy. Add sugar and continue to beat until well combined. Beat in egg yolk, vanilla, and ground almonds.
  3. Reduce speed to low. Add flour and salt mixture and beat until just combined. Turn out the dough on to a floured surface and divide into two portions. Wrap each portion in plastic wrap and refrigerate until chilled, at least one hour.
  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
  5. Remove one portion of dough from the refrigerator (keep the other one chilled). Roll out between two pieces of parchment paper or wax paper to a thickness of 1/4-inch.
  6. Using a cookie cutter 2 to 3 inches in diameter, cut out cookies. In half of the cookies, cut a hole in the center 1 to 1 1/2 inches in diameter and remove. 
  7. Repeat with remaining portion of dough and any remaining scraps. If the dough becomes soft or sticky, chill in the refrigerator for another 10 minutes. You should have about 24 cookies total, half with holes cut in the middle.
  8. Carefully transfer the cookies to prepared baking sheets using an offset spatula. Bake about 12 minutes or until lightly golden around the edges and firm. Loosen the cookies on the baking sheets but do not remove until completely cooled.
  9. To assemble the cookies, spread the bottom halves (no holes) with a thin layer of raspberry jam. Dust the top cookie halves with powdered sugar, then set on top of cookie bottoms. Spoon more jam to fill the cut-out holes.

Notes

  • Store Linzer cookies in an airtight container at room temperature (or you can store them on your chilly patio or in your garage if you live in a cold climate).
  • Linzer cookie cutter set: You can use any cutters to make Linzer cookies such as biscuit cutters for the outside and any small cutters for the inside. If you're looking for crimped edges and classic cut-outs, though, I really liked the Wilton Linzer cookie cutter set, and that's what we used in the photos.
  • Ground nuts: I used ground almonds in this recipe, but hazelnuts and walnuts are other good choices. To toast the nuts, preheat oven to 325 degrees. Spread the nuts on a rimmed baking sheet in a single layer. Toast in the oven until fragrant and the papery skin starts to crack, stirring occasionally, 10 to 20 minutes. The exact time depends on the size of the nuts. Start checking after 10 minutes and immediately remove from baking sheet. 
  • Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
  • Seedless raspberry jam: Try currant, plum, apricot, fig jam, or even orange marmalade. Or fill Linzer Cookies a variety of the above (one flavor per cookie) for a multicolor cookie platter and a menu of options to please every sweet tooth.
  • Yield: This Linzer Cookie recipe, made a 2- to 3-inch cookie cutter, should yield about 24 cookie halves or 12 sandwich cookies.
  • Storage: Store Linzer cookies in an airtight container at room temperature (or you can store them on your chilly patio or in your garage if you live in a cold climate).

Nutrition Information

Serving 1 cookie Calories 235kcal (12%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 36mg (12%) Sodium 55mg (2%) Potassium 90mg (3%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 257IU (5%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12sandwich cookies

Amount Per Serving

Calories 235

% Daily Value*

Serving 1 cookie
Calories 235kcal 12%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 55mg 2%
Potassium 90mg 2%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 257IU 5%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%

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