Dec 18, 2020

Linzer Cookies

Prep Time: 1 hr 20 mins
Cook Time: 12 mins
These buttery shortbread cookies are traditionally filled with raspberry jam and dusted with powdered sugar though they can be filled with your favorite jam of choice.

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I particularly like filling them with my homemade raspberry habanero jam from my book Share + Savor (page 15)!  Linzer cookies are a Christmas classic and with a pretty cutout to show off the jam center they’re also a stunning treat. The cookies are rolled extremely thin (thinner than your typical sugar cookie) so that they aren’t too thick when stacked.

Linzer Cookies

Linzer Cookies-18.jpg

Key Ingredients in This Recipe

  • Almond extract – Extract is made from a combination of water, alcohol and bitter almond oil. It adds a strong almond flavor to these cookies.
  • Raspberry jam – Raspberry jam is a classic pairing with these linzer shortbread cookies.

How to Make Linzer Cookies

  • Beat the butter and sugar. In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the almond extract and mix once again.
  • Add the flour. Slowly add the flour and salt to the mixer, beating on low speed until it has all been incorporated.
  • Chill the dough. Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for at least 1 hour or overnight.
  • Heat oven. Preheat the oven to 350ºF.
  • Roll out the dough. Remove the dough from the refrigerator and let it soften for 5 minutes, so that it is workable and won’t crack. On a lightly floured surface unwrap one of the discs and roll it out ⅛-inch thick.
  • Cut the cookies. Using a 2½-inch cookie cutter, cut out cookies. Using a metal spatula, transfer the cookies to a baking sheet. Scrape together any remaining dough and re-roll out, chilling again if it gets too soft. Place the baking sheet in the refrigerator for 15 minutes while you roll out the remaining dough.
  • Cut the center of the cookies. Repeat with the remaining half of the dough, rolling out and cutting out rounds. Use your smallest cookie cutter in a desired shape to cut out a peekaboo cutout in the center of each cookie.
  • Bake. Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Let cool slightly then move to a cooling rack.
  • Assemble and serve. Place the cookies with the cutout holes on a cookie sheet and sift the confectioners sugar over the top. Spread the remaining cookies flat side up and spread ½ teaspoon of jam over the cookie. Top with the sugar-dusted cookies.
Linzer Cookies-19.jpg

Other Linzer Filling Recipe Ideas

Linzer Cookies

Print Pin
Prep Time 1 hr 20 mins
Cook Time 12 mins
Serves 1 1/2 dozen cookies

Ingredients:

  • cups unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup raspberry jam or other jam of choice
  • ½ cup confectioners sugar

Instructions:

  • In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the almond extract and mix once again.
  • Slowly add the flour and salt to the mixer, beating on low speed until it has all been incorporated.
  • Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for at least 1 hour or overnight.
  • Preheat the oven to 350ºF.
  • Remove the dough from the refrigerator and let it soften for 5 minutes, so that it is workable and won’t crack. On a lightly floured surface unwrap one of the discs and roll it out ⅛-inch thick.
  • Using a 2½-inch cookie cutter, cut out cookies. Using a metal spatula, transfer the cookies to a baking sheet. Scrape together any remaining dough and re-roll out, chilling again if it gets too soft. Place the baking sheet in the refrigerator for 15 minutes while you roll out the remaining dough.
  • Repeat with the remaining half of the dough, rolling out and cutting out rounds. Use your smallest cookie cutter in a desired shape to cut out a peekaboo cutout in the center of each cookie.
  • Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Let cool slightly then move to a cooling rack.
  • Place the cookies with the cutout holes on a cookie sheet and sift the confectioners sugar over the top. Spread the remaining cookies flat side up and spread ½ teaspoon of jam over the cookie. Top with the sugar-dusted cookies.

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  1. This recipe was great! I had my doubts because there wasn’t an egg, and I thought the dough initially was too dry and hard to work with after refrigeration. I ended up leaving it out to soften for a while longer than the recipe called for, and they turned out perfectly – best linzer cookie recipe I have tried! Thanks, Kylie!