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Linzer Cookies

Slighty nutty with a rich, tender crumb, these jam filled Linzer Cookies are the perfect addition to your holiday baking line-up.
Prep Time 7 mins
Cook Time 10 mins
Chilling Time 1 hr 15 mins
Course Dessert, Snack
Cuisine Austrian, European
Servings 24 sandwich cookies


  • 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


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 2/3rd cup almond flour
  • 1 cup unsalted butter, softened
  • 2/3rd cup granulated sugar
  • 1 tsp 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 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp lemon juice
  • extra flour, for dusting
  • powdered sugar, for dusting
  • 12-20 tsp jam, about 1/2-3/4th tsp 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.


  • 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 1/8th 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 1/2-3/4th tsp 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!
Keyword Baking, Christmas, Cookies, Holiday, Jam, Preserve International