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Close up photo of linzer cookies on a plate next to a jar of raspberry jam.
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5 from 1 vote

Linzer Cookies

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!
Prep Time20 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: Austrian
Servings: 12 cookies
Calories: 234kcal


  • Baking Sheet
  • Food processor
  • Cookie cutters
  • Wire cooling rack
  • Electric mixer



  • 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.


  • 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!


Calories: 234kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 64mg | Fiber: 1g | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg