These Linzer Cookies have a tender, slightly nutty crumb and a jam-filled center that makes them feel special without being overly complicated to make at home. They're perfect for holiday baking, gifting, or Valentine's Day, and this recipe walks you through how to get bakery-style results every single time.
I love Linzer cookies, and if you know me at all, you know a jam-filled cookie is always going to be my weakness. Growing up, my dad would buy my sister and me big heart-shaped Linzer cookies from La Madeleine every Valentine's Day. They were pure magic: slightly nutty, tender, and filled with sweet-tart raspberry jam that made them feel extra special.
This homemade Linzer cookie recipe gives you that same bakery-style flavor and texture in a way that's totally doable at home. Making them perfect for holidays, gifting, or any time you want a cookie that feels a little extra. They've become a staple in my Christmas cookie rotation. And they're always one of the first treats to disappear, which tells you everything you need to know.
Equipment
- 2 mixing bowls
- Stand mixer or hand mixer - I love using my Kitchenaid Stand Mixer for this recipe but an electric hand mixer will also work in a pinch.
- Parchment lined Baking sheet
- Rolling pin
- Cookie cutters - Because these are jam-filled Linzer cookies, you'll need two cookie cutters for each shape: one larger cutter for the base cookie and a smaller cutter to cut out the center window on the top cookie. You can use simple round biscuit cutters in two sizes, or have fun with themed Linzer cutters. I love using classic Christmas Linzer cookie cutters for the holidays and heart-shaped cutters for Valentine's Day.
More festive cookies recipes for you to enjoy.
Made this homemade Linzer Cookie recipe? Let me know what you think in the comments!
Recipe
Linzer Cookies
Equipment
- 2 mixing bowls
- Stand mixer or hand mixer
- Baking Sheet
- Parchment Paper
- Linzer cookie cutters, or a 3-4 inch round cookie cutter with a small cookie cutter to make a hole in the middle
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅔rd cup almond flour
- 1 cup unsalted butter, softened
- ⅔rd cup granulated sugar
- 1 teaspoon lemon zest about 1 medium lemon
- 1 egg, room temperature if you forget to leave the egg out to get to room temperature I recommend simply submerging it in a cup of warm water for about 5 minutes
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon lemon juice
- extra flour, for dusting
- powdered sugar, for dusting
- 12-20 teaspoon jam, about ½-3/4th teaspoon per cookie depending on preference If you are in the DFW or OKC areas I highly recommend Preserve International jams. So delicious and supports such a great cause.
Instructions
- Sift together flour, salt, cinnamon and ginger in a medium sized mixing bowl. Add in almond flour and stir with a spoon until well combined. Set aside.
- In a stand mixer or mixing bowl with a hand mixer, cream together butter, sugar and lemon zest on medium-high speed until light and fluffy, around 2-3 minutes.
- With the mixer on low, add in egg, lemon juice and vanilla and almond extract. Turn speed to medium-high and beat for around 2 minutes until well combined.
- Add in half of the flour mixture and beat on low until just combined. Add in the remaining flour mixture and beat on low until combined.
- Divide the dough into 2 equal sections and form each section into a disk. Wrap each disk in cling film and place in the fridge to chill for at least 1 hour.
- After at least 1 hour, remove the first disk from the fridge. Generously flour your work space and rolling pin and roll the dough out to approximately ⅛th inch thickness. Use your round, larger cookie cutter to cut out as many cookies as possible. Then use your smaller cookie cutter to cut a hole or shape out of the middle of every other cookie.
- Preheat the oven to 350 degrees F. Place your cut out cookies on a baking sheet lined with parchment paper. Place the cookie sheet in the fridge for around 10-15 minutes to firm up before baking to prevent spreading.
- Bake the cookies at 350 degrees F for 9-11 minutes until very lightly golden brown. Remove from oven and place on a wire wrack to cool.
- Repeat the process with the 2nd disk of dough until all dough is used up.
- Once the cookies are cool, gently sprinkle powdered sugar on the cookies with the middles cut out.
- Then place ½-3/4th teaspoon jam in the middle of the whole cookies, using a spoon to spread.
- Place the powdered sugared cookies on top of the cookies with the jam, gently sandwiching them together. *Note* Because the cookies are thin you'll want to do this very gently, pressing along the center rather than the edges so they don't crack.
- Linzer cookies are best served the day they are made, but I find that if you store them in the fridge they are delicious for about 2-3 days after (albeit a bit softer, which to be honest I kind of like). Enjoy!
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