Linzer Cookies – buttery Austrian sandwich cookies made with almond flour, bright citrus and warm spices, filled with jam and dusted with powdered sugar. These delicate cookies are a holiday classic: elegant, delicious and ideal for gifting and sharing.
Get to Know Linzer Cookies
Linzer cookies are the small, jam-filled relatives of Linzertorte, a historic tart from Linz, Austria. The traditional Linzertorte uses ground nuts, warm spices and a layer of jam topped with a lattice crust. Bakers adapted that same nut-forward dough into sandwich cookies: two thin biscuits, a jewel-bright jam center and a light dusting of powdered sugar, with a small cut-out on the top to display the filling. In Austria they’re often called Linzer Augen, or “Linzer eyes,” and they’re a staple on Christmas cookie trays and at seasonal markets across Central Europe.
For a festive international cookie assortment this season, these Linzer cookies pair beautifully with other traditional treats from around the world.
Here’s What You’ll Need
- Almond flour (or ground almonds) – provides a tender, nutty texture and flavour.
- Powdered sugar (icing sugar) – keeps the dough delicate and adds sweetness without chewiness.
- Butter – use unsalted, softened butter for a classic shortbread-like crumb.
- Egg and orange juice – bind the dough and add a subtle citrus note; lemon juice can be substituted.
- Warm spices – cinnamon or cardamom add a festive aroma without overpowering the almond.
- All-purpose flour – gives the dough structure so the cookies roll and hold their shape.
- Jam or jelly – raspberry, redcurrant, strawberry or apricot work best; choose a smooth, not overly runny preserve.
Recipe Notes and Tips
- Keep the dough chilled: The dough is buttery and can soften quickly. Chill thoroughly before rolling and work with one portion at a time, keeping the rest refrigerated.
- Roll between liners: Rolling the dough between sheets of baking liner or parchment helps prevent sticking and makes transferring easier.
- Work in batches: Cut as many cookies as you can from each portion, gather scraps, chill briefly and re-roll so the dough stays cool and neat.
- Match tops and bottoms: Cut all the solid bases first, then cut the tops with the small window so you have matching pairs.
- Choose the right jam: A thicker, smooth jam spreads easily without running. Warm very stiff jam briefly to soften for spreading, then cool slightly.
- Dust before assembling: Dust the top halves with powdered sugar before sandwiching to keep the jam glossy and prevent the sugar from sticking to the filling.
How to Make Linzer Cookies
Prepare the cookie dough
- Pulse the almond flour and powdered sugar in a food processor to combine, or sift both into a bowl to remove lumps.
- Beat the softened butter until creamy. Add a spoonful of the almond-sugar mix, then the egg, orange juice and vanilla. Beat until combined, then gradually mix in the remaining almond-sugar mixture, the salt, spices and the all-purpose flour. The dough will come together into a soft, slightly tacky dough.
- Turn the dough onto plastic wrap, form into a disk, wrap tightly and chill for at least one hour or overnight.
Cut out and bake
- Preheat the oven to 350°F (180°C). Divide the chilled dough into four pieces and keep unused portions wrapped in the fridge. Line baking trays with silicone mats or parchment.
- Lightly dust the work surface with powdered sugar and roll the dough to about 1/4 inch (0.6 cm) thick. A rolling pin with spacing rings helps keep an even thickness.
- Cut half the cookies as solid bases and the other half with a small cut-out for the tops. Any cookie cutter will work if you have a smaller cutter to create the window.
- Arrange the cookies on the prepared trays and bake for 9–10 minutes, until the edges are just beginning to colour. Cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Sandwich the cookies together
- Generously dust the top cookies with the cut-out windows with sifted powdered sugar.
- Spread smooth jam on the solid cookie halves, then sandwich the sugared tops over them. Store in an airtight container for up to 3–5 days, or assemble 1–2 days before serving for best texture.
Linzer Cookies FAQs
Yes. Prepare the dough 2–3 days ahead. Shape into flat discs, wrap well and refrigerate. Let sit a few minutes at room temperature before rolling so it’s firm but workable.
Yes. Wrap the dough tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bring to a cool room temperature before rolling.
You can freeze unfilled baked cookies layered with parchment for up to 2 months. Defrost at room temperature, then fill with jam and dust with powdered sugar. Filled cookies are best stored in the fridge rather than frozen.
Assembled Linzer cookies are best 1–2 days ahead. They may soften slightly over time; to keep them crisper, store cookies and jam separately and assemble the same day.
Use a smooth, not too runny jam or jelly: raspberry, redcurrant, strawberry or apricot are all excellent choices. Nutella or smooth spreads can also be used for variation.
If cookies spread or lose definition, the dough was likely too warm. Chill the dough well before rolling and consider chilling cut shapes on the tray for 10–15 minutes before baking.
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Linzer Cookies
Equipment
- Digital scales
- Measuring cups and spoons
- Food processor or chopper
- Sieve
- Mixing bowl
- Cordless hand mixer or stand mixer
- Rolling pin
- Linzer cookie cutter or small cutter for windows
- Silicone baking mats
Ingredients
For the dough
- 1 cup (100g) almond flour or ground whole almonds
- 1 cup (120g) powdered sugar (icing sugar)
- 1 cup (226g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tbsp orange juice, freshly squeezed and strained
- ½ tsp salt
- ½ tsp cinnamon or ¼ tsp ground cardamom
- 1 tsp vanilla bean paste (or vanilla extract)
- 2 2/3 cups (330g) all-purpose flour
To assemble
- Sifted powdered sugar (icing sugar), to dust
- ½ cup (160g) smooth jam or jelly
Instructions
Make the cookie dough
- Pulse almond flour and powdered sugar together, or sift both into a bowl to remove lumps.
- Beat the softened butter until creamy. Add a spoonful of the almond-sugar mix, then the egg, orange juice and vanilla. Beat to combine, then gradually add the remaining dry ingredients, salt and spices.
- Turn the dough onto plastic wrap, form into a disk, wrap tightly and chill for at least an hour or overnight.
Cut out and bake
- Preheat the oven to 350°F (180°C). Divide dough into portions and keep unused pieces chilled. Line trays with silicone mats or parchment.
- Lightly dust the work surface with powdered sugar and roll dough to about ¼ inch (0.6 cm) thick.
- Cut half the cookies as solid bases and the other half with small windows for the tops.
- Bake for 9–10 minutes until edges are just coloured. Cool briefly on the tray, then transfer to a wire rack to cool completely.
Assemble the cookies
- Dust the cut-out tops with sifted powdered sugar.
- Spread jam on the solid bases and sandwich with the sugared tops. Store in an airtight container for 3–5 days.
Notes
- Linzer cookies hold their shape well and are enjoyable to roll and cut. Because the dough is buttery, keep it chilled and work in small batches.
- Special Linzer cutters are available, but any cutter plus a smaller cutter for the window will create the classic look. These cookies also work well in heart or star shapes for other celebrations.
Nutrition
Nutritional information is approximate and will vary by ingredients and portion sizes.
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