Discover the timeless charm of classic Austrian Linzer Cookies delicate, buttery treats known for their melt-in-your-mouth texture and signature jam-filled centers. These elegant sandwich cookies are simple to prepare yet make a stunning presentation for holidays, tea parties, and special occasions. With this easy, step-by-step recipe, you’ll enjoy baking (and sharing!) these festive favorites.
Table of Contents
Why You’ll Love This Linzer Cookies Recipe
- Enjoy the irresistible buttery, melt-in-your-mouth flavor that defines these classic cookies.
- This Linzer Cookies recipe is incredibly versatile, allowing you to experiment with various delicious jam fillings.
- They are visually stunning, featuring a lovely peekaboo design perfect for holidays and celebrations.
- Baking them is a simple yet rewarding project, even for beginners.
- Easily adapt this recipe to create different flavor profiles, from zesty lemon to warm cinnamon.
Ingredients You’ll Need
- 12 tablespoons (170g) unsalted butter, softened
- 1/2 cup (99g) granulated sugar
- Zest of 1 lemon OR 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (72g) King Arthur Almond Flour
- 1/4 teaspoon fine sea salt
- Raspberry jam or lemon curd, for filling
- Confectioners’ sugar, for dusting
Notes & Substitutions
- Unsalted butter at room temperature gives the best texture.
- Use lemon zest for a bright, classic flavor—or cinnamon for a warm, cozy twist.
- Almond flour is essential for the delicate, sandy crumb typical of traditional Linzer Cookies.
- Feel free to experiment with apricot jam, cherry jam, blackberry jam, or citrus curd.
- If the dough becomes soft, chill briefly before rolling.
Step-by-Step Instructions
To Make the Dough
- Beat the softened butter, sugar, and lemon zest (or cinnamon) for about 3 minutes, scraping the bowl as needed, until fluffy and well combined.
- Add the egg yolk and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together—do not overmix.
- Divide the dough into two discs, wrap in plastic, and chill for 1 hour or until firm.
To Assemble the Cookies
- Remove one chilled disc and let it soften for 5–10 minutes at room temperature.
- Roll the dough on a lightly floured surface to 1/8-inch thickness.
- Cut out about 15 round cookies using a 2 1/2-inch cutter. Transfer to a parchment-lined baking sheet.
- Re-roll scraps as needed; if the dough becomes sticky, refrigerate for 20 minutes.
- Chill the cut cookies for 30 minutes.
- Repeat with the second disc, but cut a small center shape in each cookie to create the “window” tops. Chill these as well for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 8–10 minutes, or until the edges are just lightly golden.
- Cool completely on a wire rack before filling.
Pro Tips for Perfect Linzer Cookies
- Do not overmix once dry ingredients are added—this keeps the cookies tender.
- Chill thoroughly before cutting and before baking to prevent spreading.
- For the best flavor, use high-quality jam or curd.
- Dust the top cookies only with confectioners’ sugar before assembling to keep the centers clean.
- Handle with care—these cookies are naturally delicate.
- For accurate results, measure flour by weight rather than cups.
Serving, Storage, and Variations
Serving Suggestions
Serve these elegant cookies with:
- Afternoon tea or coffee
- A holiday dessert platter
- A winter brunch spread
- Beautiful homemade gift boxes
Their jewel-like centers bring instant charm to any table.
Storage Instructions
- Store assembled cookies in an airtight container at room temperature for 3–4 days.
- If filled with lemon curd or other perishable fillings, refrigerate up to 5 days.
- Freeze unbaked dough discs or baked, unfilled cookies for up to 2 months.
Flavor Variations
- Apricot jam for a traditional Austrian twist
- Strawberry, cherry, or blackberry jam for deeper fruit flavors
- Chocolate hazelnut spread for a richer, indulgent filling
- Add cardamom, ginger, or nutmeg to the dough
- Swap almond flour for hazelnut or pecan flour for a different nutty profile
Nutrition Information
| Nutrient | Amount |
|---|---|
| Serving Size | 1 sandwich cookie |
| Calories | 210 |
| Carbohydrate | 23g |
| Cholesterol | 35mg |
| Fiber Content | 1g |
| Protein Content | 3g |
| Fat Content | 12g |
Frequently Asked Questions (FAQ)
What is the origin of Linzer cookies?
Linzer cookies originate from Austria, inspired by the larger Linzer Torte. They are named after the city of Linz and have become a beloved holiday tradition worldwide. The precise origin of these treats is believed to date back to the 17th century, with historical accounts linking them to the city of Linz in Upper Austria.
How can I prevent Linzer cookies from spreading?
Properly chilling the dough before rolling and cutting, and then again before baking, helps prevent them from spreading. Using cold butter and avoiding overmixing also contributes to their shape retention.
Can I use different types of nut flour?
Yes, you can experiment with other finely ground nut flours like pecan or hazelnut flour. However, almond flour provides a unique texture that is characteristic of traditional Linzer Cookies.
Conclusion
Baking Linzer Cookies is a joyful, rewarding experience—perfect for holidays or anytime you crave a delicate, buttery treat. With their crisp edges, tender crumb, and bright jam centers, these Austrian classics never fail to impress. Whether you’re gifting them or enjoying them with a warm drink, this easy recipe ensures beautiful results every time.
Classic Linzer Cookies Recipe
These classic Linzer cookies feature a delicate, buttery almond flour dough filled with sweet raspberry jam or tangy lemon curd, dusted with confectioners’ sugar. Perfect for holidays or special occasions, these festive sandwich cookies are a delightful treat.
Equipment
- Electric mixer
- Large Mixing Bowl
- whisk
- Plastic wrap
- Rolling Pin
- 2 1/2-inch round cookie cutter
- Small cookie cutter or round piping tip
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 12 tablespoons 170g unsalted butter, softened
- 1/2 cup 99g granulated sugar
- Zest of 1 lemon OR 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups 160g King Arthur Unbleached All-Purpose Flour
- 3/4 cup 72g King Arthur Almond Flour
- 1/4 teaspoon fine sea salt
- Raspberry jam or lemon curd for filling
- Confectioners’ sugar for dusting
Instructions
To Make the Dough
- Beat the softened butter, sugar, and lemon zest (or cinnamon) for about 3 minutes, scraping the bowl as needed, until fluffy and well combined.
- Add the egg yolk and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together—do not overmix.
- Divide the dough into two discs, wrap in plastic, and chill for 1 hour or until firm.
To Assemble the Cookies
- Remove one chilled disc and let it soften for 5–10 minutes at room temperature.
- Roll the dough on a lightly floured surface to 1/8-inch thickness.
- Cut out about 15 round cookies using a 2 1/2-inch cutter. Transfer to a parchment-lined baking sheet.
- Re-roll scraps as needed; if the dough becomes sticky, refrigerate for 20 minutes.
- Chill the cut cookies for 30 minutes.
- Repeat with the second disc, but cut a small center shape in each cookie to create the “window” tops. Chill these as well for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 8–10 minutes, or until the edges are just lightly golden.
- Cool completely on a wire rack before filling.
Notes
Do not over-beat the dough. If the dough becomes sticky while rolling, refrigerate it for about 20 minutes to firm it up. Store jam-filled cookies at room temperature and curd-filled in the refrigerator; both can be frozen for longer storage.
