These Linzer Cookies are made from a homemade sweetened cut-out cookie dough made with almonds with raspberry jam sandwiched between them and topped with powdered sugar!
For more desserts that have a wonderful raspberry flavor check out my Chocolate Raspberry Cupcakes that have a hidden raspberry filling or this No Bake Raspberry Cheesecake!
I find Linzer Cookies to be so beautiful with their bright filling color, pristine powdered sugar dusting, and double cookie layer! Though they are pretty to look at their looks won’t stop me from biting into them and tasting their sweet yet slightly tart raspberry flavor!
I love that these cookies can be enjoyed in the summer with their seasonal raspberry flavor! But when Christmas rolls around they’re also perfect to add to cookie tins with their vibrant red color that peeks through the first layer cookie window!
Once Christmas is over, cut the cookie window out using a small heart-shaped cookie cutter and you’ve got yourself some festive Valentine’s Day cookies! The fun ideas are truly endless with these Linzer Cookies!
If the Raspberry Filling isn’t your thing you can easily swap it out for any flavor of jam that you may enjoy! Both apricot and strawberry jam would make a tasty Linzer Cookie variation!
What Are Linzer Cookies?
Linzer cookies originated in Austria, but made their way into German bakeries in Philadelphia making them an east coast holiday tradition! There are tons of ways to make the recipe unique, but the identifying factors of this popular cookie are:
- A spiced nut-based dough.
- Two layers of cookies.
- The top cookie has a small cutout.
- Raspberry jam is sandwiched between the cookies.
Also known as Linzer Tortes, these cookies can be made square shape as well.
Ingredient Notes
These cookies may look fancy but they’re actually quite easy to make and it starts with a list of simple ingredients! To make this Linzer Cookie Recipe you’ll need raw whole almonds, all-purpose flour, ground cinnamon, salt, softened salted butter, granulated sugar, an egg, and vanilla extract.
After the cookies have been cut out and baked, you’ll then need your favorite jar of sweet and delicious raspberry jam! Spread the jam on the bottom cookie, top with the second, and then sprinkle on the powdered sugar!
That’s it! Fancy-looking cookies that taste like they’re from a bakery but yet made right at home with easy ingredients and just 20 minutes of prep time!
Recipe Variations
This dough is somewhat customizable as well as the filling. Feel free to try and of the ideas below to add more flavor or mix things up a bit.
- If almonds aren’t your favorite, you could also use walnuts, pecans, or hazelnuts in their place.
- Furthermore, additional spices such as a pinch of nutmeg or cloves can also be added to the dough.
- A couple of teaspoons of lemon zest or orange zest can also be added to the dough if desired.
- The raspberry filling is pretty traditional in the American version of this recipe, but you could use other flavored preserves or even Nutella or lemon curd!
If you want to make the filling from scratch, I highly recommend using my Raspberry Filling Recipe. You can leave the seeds in or strain them to remove them.
How To Make Linzer Cookies
Spread the raw nuts onto a baking sheet and toast them on the middle rack in your oven until lightly browned. Allow them to completely cool before pulsing them in a food processor until finely ground.
Add the flour, cinnamon, and salt to the food processor and pulse again.
Beat the butter until creamy in a large mixing bowl or stand mixer. Then add in the sugar to beat again until light and fluffy.
Beat in the egg and vanilla extract.
Mix the dry ingredients into the butter mixture. Beat until just mixed, being careful not to over-mix.
Form the dough into two separate discs and wrap each one in plastic wrap. Place them in the refrigerator to allow them to chill.
Preheat the oven. Remove one disc of dough from the fridge and allow it to sit on a well-floured surface for a few minutes before rolling out.
Roll the dough out and use a cookie cutter to cut out the cookies.
Use a smaller cookie cutter to cut a shape out from the middle of half of the cookies. (Like a little window!)
Bake the cookies on a baking sheet lined with parchment paper until the edges of the cookies turn to a light golden brown.
Allow the cookies to slightly cool on the baking sheet before transferring them to a wire cooling rack to finish cooling.
Spread the jam onto the cookies that do not have a window. Sprinkle powdered sugar onto the cookies with the window.
Make sure to dust the top cookies with powdered sugar before placing them on the jam cookies otherwise the jam center will not show as well.
Pair together your raspberry and powdered halves to make your cookie sandwiches.
Frequently Asked Questions
How To Store:
Store these Linzer Cookies in an airtight container at room temperature. Enjoy them within 2 to 3 days!
The Dough Really Cracks When I Roll It Out, What Should I Do?
Make sure to allow the dough to sit out of the fridge for 1 to 2 minutes. Then, if it cracks you can just patch the crack with scraps of dough.
How Can I Thicken Up My Jam?
If the jam you’re using is really runny you can place 3/4 cup of raspberry jam into a small saucepan. Simmer the jam until it has thickened and reduced to about 1/2 cup.
Then remove the saucepan from the heat and allow it to cool completely before using it on the cookies.
What Should I Do If The Dough Is Sticky While I’m Rolling It Out?
Chill the dough in the refrigerator again. Afterward, if you still find that it’s too sticky to work with you can add more flour to the work surface and rolling pin.
I also find that sprinkling the top of the dough with flour as well is really helpful.
Do I Have To Toast The Almonds Before Putting Them In The Food Processor?
You don’t have to but it does add an extra depth of flavor that I think you’d really enjoy.
These Linzer Cookies are just the thing I need when I’m looking to break up the batches of Bakery Style Chocolate Chip Cookies that come out of my kitchen! Here are more delicious cookie recipes to try out!
- Chocolate Mint Cookies With Andes Mints – Refrigerated cookie dough wraps around Andes Mints to create a chocolaty minty melted center!
- Soft Sugar Cookies – Cakey, moist cookies that taste like a cross between vanilla cupcakes and sugar cookies, only 20 minutes of prep time needed!
- Earl Grey Shortbread Cookies – Cookies made with just 5 ingredients that have a hint of Earl Grey and are covered in a lemon glaze!
- Old Fashioned Molasses Cookies – Thick molasses, spices, and sugar combine for a classic, old fashioned treat that’s dairy-free!
- Chocolate Hershey Kiss Cookies – Chewy homemade chocolate cookies get rolled in nonpareil sprinkles and topped with a Hershey Kiss!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Linzer Cookies
Equipment
- Baking Sheet
- Food processor
- Cookie cutters
- Wire cooling rack
- Electric mixer
Ingredients
- ½ cup raw whole almonds
- 1 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup raspberry filling or jam
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F and spread the raw nuts (blanched or unblanched) on a baking sheet. Toast them on the middle rack for 10 minutes.
- Allow the nuts to cool completely, them pulse them in a food processor until finely ground.
- Add in the flour, cinnamon, and salt and pulse to combine. Set aside.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter until creamy. Then cream together butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract and scrape down the sides of the bowl and mix again.
- Add the nut and flour mixture into the butter mixture and beat at low speed just until mixed. Do not overmix.
- Form the dough into two discs and wrap each disc in plastic wrap. Place them in the refrigerator to chill for at least 2 hours.
- When ready to bake, preheat the oven to 350°F and line a cookie sheet with parchment paper and set aside.
- Remove one disc at a time from the refrigerator and unwrap on a well-floured surface. Allow it to sit for a few minutes before rolling it out with a floured rolling pin. Roll it out to about ¼-inch thick. You will need to be generous with the flour.
- Use a 2½-inch round cookie cutter to cut out as many cookies from this dough as you are able to. Use a smaller cookie cutter to cut out a shape from the middle of half of the cookies, like a little window. Combine the scraps into a disc then roll the dough out again to make more cookies.
- Place the cookies on the prepared baking sheet and bake for 12 to 15 minutes. They should be just starting to turn golden on the edges.
- Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire cooling rack to cool completely.
- Once the cookies are completely cooled, spread a heaping ½ teaspoon of jam onto the bottom side cookies.
- Dust the top cookies (the ones with the cutouts) with powdered sugar. Make sure to dust the top cookies with powdered sugar before placing them on the jam cookies otherwise the jam center will not show as well. Place the cookie with the cutout on top of the jam cookie.
Notes
- How To Store: Store these Linzer Cookies in an airtight container at room temperature. Enjoy them within 2 to 3 days!
- The Dough Cracks When I Roll It Out, What Should I Do? Make sure to allow the dough to sit out of the fridge for 1 to 2 minutes. Then, if it cracks you can just patch the crack with scraps of dough.
- How Can I Thicken Up My Jam? If the jam you’re using is really runny you can place 3/4 cup of raspberry jam into a small saucepan. Simmer the jam until it has thickened and reduced to about 1/2 cup. Then remove the saucepan from the heat and allow it to cool completely before using it on the cookies.
- What Should I Do If The Dough Is Sticky While I’m Rolling It Out? Chill the dough in the refrigerator again. Afterward, if you still find that it’s too sticky to work with you can add more flour to the work surface and rolling pin. I also find that sprinkling the top of the dough with flour as well is really helpful.
- Do I Have To Toast The Almonds? You don’t have to but it does add an extra depth of flavor that I think you’d really enjoy.
- Recipe Variations:
- This dough is somewhat customizable. If almonds aren’t your favorite, you could also use walnuts, pecans, or hazelnuts in their place.
- Additional spices such as a pinch of nutmeg or cloves can also be added to the dough.
- A couple of teaspoons of lemon zest or orange zest can be added to the dough if desired.
- The raspberry filling is pretty traditional in the American version of this recipe, but you could use other flavored preserves or even Nutella or lemon curd!
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me below and leave a review! And don’t forget to connect on your favorite social platform below!