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Delightful Linzer Cookies

Wonderfully tender and buttery Linzer cookies with a sweet raspberry jam center and a pretty cut-out top, perfect for the holidays.

  • Total Time: 1 hr 32 mins
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup finely ground almonds or almond meal
  • 1/2 cup raspberry jam
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
  3. If using whole almonds, pulse almonds with 1/4 cup brown sugar in a food processor until finely ground. If using almond meal, mix with 1/4 cup brown sugar and break up clumps.
  4. In a large bowl, beat softened butter with remaining 1/4 cup brown sugar until light and fluffy, about 2-3 minutes.
  5. Add egg and vanilla extract to the butter mixture and beat until combined.
  6. Reduce mixer speed to low and gradually add almond mixture, then flour mixture in several additions. Mix until just combined, scraping down sides as needed.
  7. Divide dough in half, wrap in plastic wrap, and chill for at least 1 hour.
  8. Roll out dough on a floured surface to about 1/8 inch thickness. Cut out shapes with a cookie cutter; for half the cookies, cut out a small shape in the center for the jam window.
  9. Place cookies on prepared baking sheets and bake for 10-12 minutes or until edges are lightly golden.
  10. Cool cookies completely on wire racks.
  11. Spread raspberry jam on the bottom side of whole cookies and sandwich with cut-out cookies.
  12. Dust the tops with powdered sugar before serving.

Notes

For best texture, allow cookies to rest 1-2 hours after filling to soften slightly while retaining a bit of crunch. Dough can be refrigerated up to 2 days or frozen before baking. Use finely ground almonds for authentic flavor and texture.

  • Author: Sophie Lane
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Method: Dessert/Cookie
  • Cuisine: Austrian

Nutrition

  • Calories: 150
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg