Jammy Linzer Delights

Jam Filled Linzer Cookies are an exquisite and delightful twist on the classic Austrian Linzer Torte, transforming the grand pastry into charming, bite-sized sandwich cookies. These buttery shortbread treats feature a signature “peek-a-boo” cutout on the top layer, offering a tantalizing glimpse of the vibrant fruit jam filling nestled within. Their elegant appearance and irresistible flavor make them a cherished addition to any dessert spread, especially during holidays and special occasions.

This comprehensive Linzer Cookie Recipe guides you through creating these beautiful and utterly delicious cookies. While traditionally made with raspberry jam, the beauty of Linzer cookies lies in their versatility. You can easily vary your cutout shapes to suit different events – think adorable hearts for Valentine’s Day, festive stars for Christmas, or elegant rounds for a tea party. No matter the shape or the filling, these cookies are guaranteed to impress with their rich, melt-in-your-mouth texture and bright, fruity center.

Why You Must Bake These Irresistible Linzer Cookies

Linzer Cookies are more than just a dessert; they are a delightful experience for both the baker and the recipient. If you’re looking for a recipe that combines stunning presentation with incredible taste, here’s why these jam-filled wonders should be next on your baking list:

• Visually Stunning & Gorgeously Elegant: These cookies are genuinely a feast for the eyes. The delicate powdered sugar dusting against the vibrant, jewel-toned jam peeking through the cutout window creates a beautiful contrast that elevates them from simple cookies to works of edible art. They are perfect for holiday platters, dessert buffets, or as thoughtful homemade gifts.
• Easier Than They Look: Don’t let their sophisticated appearance intimidate you! While they may seem intricate, the process of making Linzer cookies is remarkably straightforward. If you’re comfortable with basic cut-out sugar cookies, you’ll find this recipe a breeze. The steps are easy to follow, and the dough is forgiving, making it a rewarding project for bakers of all skill levels.
• Unforgettably Delicious Flavor Profile: The harmonious blend of flavors and textures is what makes Linzer cookies truly exceptional. Imagine a sweet, rich, and incredibly buttery shortbread cookie that practically melts in your mouth, perfectly complemented by the bright, tangy sweetness of your favorite fruit jam or preserves. The hint of almond flour and lemon zest in the dough adds a sophisticated depth that will have everyone reaching for another.
• Incredibly Versatile for Any Occasion: One of the best aspects of Linzer cookies is their adaptability. By simply changing the shape of your cookie cutters, you can tailor them to any holiday or special event. Use heart shapes for Valentine’s Day or anniversaries, stars or snowflakes for Christmas, autumn leaves for Thanksgiving, or classic rounds for an everyday treat. This versatility ensures they’re always in season and always appropriate.

The Art of Making Perfect Linzer Cookies: A Step-by-Step Guide

Crafting these classic jam-filled cookies is a joyful baking adventure. Follow these detailed steps to ensure your Linzer Cookies turn out beautifully buttery and perfectly delicious every time. Remember, patience is key, especially with chilling the dough!

1. Prepare Your Dough to Perfection: Begin by creaming together the softened butter and powdered sugar until light and fluffy. This creates the foundational texture of your shortbread. Incorporate egg yolks, vanilla, and lemon juice for richness and flavor. Finally, gradually mix in both all-purpose and almond flours until a soft, cohesive dough forms. Avoid overmixing, as this can lead to tough cookies.
2. Divide and Chill for Optimal Handling: Gently remove the dough from the mixer. Divide it in half, forming each portion into a flattened disc. Wrap each disc tightly in plastic wrap. Refrigerating the dough for at least an hour (or even overnight) is crucial. This step allows the butter to firm up, making the dough much easier to roll out and preventing the cookies from spreading too much during baking.
3. Preheat and Prepare Your Baking Environment: While your dough is chilling, preheat your oven to the specified temperature (typically 350°F or 175°C). Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze.
4. Roll Out the Dough Evenly: On a lightly floured surface or a silicone baking mat (like a Roul’pat for non-stick convenience), roll out one half of your chilled cookie dough. Aim for a consistent ¼-inch thickness. This thickness is vital for the desired tender, shortbread texture and prevents them from browning too quickly. If the dough becomes too warm and sticky, simply re-wrap it and pop it back into the refrigerator for 10-15 minutes.
5. Cut Out Your Cookie Shapes: Using your chosen 2-inch fluted cookie cutter (or any shape you prefer), cut out an even number of cookie rounds. Carefully transfer half of these full rounds to your prepared baking sheets, leaving about an inch between each cookie.
6. Create the Iconic “Window”: For the remaining half of your cut-out cookies, use a smaller cookie cutter (a mini heart, star, or diamond works wonderfully) to create a “window” in the center of each. These will form the top layers of your sandwich cookies. Place these windowed cookies on a separate prepared baking sheet. Don’t discard the tiny cut-out middles – they can be baked alongside for a delightful snack!
7. Bake Until Just Golden: Bake your cookies in the preheated oven. Monitor them closely; Linzer cookies should be baked until the edges are lightly golden and the centers appear dry, typically 8-10 minutes. Avoid overbaking, as this will result in a crispier, rather than tender, cookie.
8. Cool Completely for Structure: Once baked, allow the cookies to cool on the baking sheet for about 5-10 minutes. They are delicate when hot. After this initial cooling, carefully transfer them to a wire rack to cool completely. This prevents them from becoming soggy and helps them firm up for assembly.
9. Fill with Your Favorite Jam: Once the bottom, solid cookies are completely cool, spread a small amount of your chosen jam, preserves, or lemon curd onto the flat side of each. Use an offset spatula for even distribution and avoid overfilling to prevent oozing.
10. Dust and Assemble with Care: If you plan to dust your cookies with powdered sugar, do so *before* assembling. Lightly dust the top, windowed cookies with powdered sugar using a fine-mesh sieve. Then, carefully place one dusted, windowed cookie on top of each jam-filled bottom cookie, aligning the edges perfectly. Your beautiful Jam Filled Linzer Cookies are now ready to be enjoyed!

Expert Tips for Flawless Jam-Filled Linzer Cookies

Achieving bakery-worthy Linzer cookies is simple with a few insider tricks. These expert tips will help you navigate common baking challenges and ensure your cookies are nothing short of perfect.

• Mind the Dough Temperature: The temperature of your dough is paramount. If it becomes too warm while you’re working with it, it will be sticky and difficult to roll, and your cookies might lose their shape in the oven. The simple solution? Wrap the dough in plastic wrap and pop it back into the refrigerator for 15-20 minutes until it’s firm enough to handle easily again. A cool dough yields crisp edges and perfect cutouts.
• Optimize Your Rolling Surface: Always roll out your cookie dough on a lightly floured surface. A silicone baking mat (like a Roul’pat) is an excellent choice as it provides a non-stick surface and often has measurement guides, making it easier to achieve an even thickness. This also minimizes the need for excessive flour, which can make your cookies dry.
• The Crucial 1/4-inch Thickness (Pro-Tip): Unlike many other cut-out cookies, Linzer cookie dough should be rolled to a ¼-inch thickness. This is thicker than you might expect, but it’s essential for achieving that characteristic tender, buttery shortbread texture. If the cookies are rolled thinner, they will bake and brown too quickly, becoming overly crisp rather than delightfully delicate. Aim for consistency to ensure even baking.
• Choosing the Right Cookie Cutters: While specialized Linzer cookie cutters are available, a standard fluted biscuit or cookie cutter for the outer shape and a set of mini cookie cutters for the center “window” work just as effectively, and often offer more creative flexibility. Experiment with different mini shapes like stars, hearts, diamonds, or tiny flowers to add visual interest.
• Ensure an Even Count: Remember, Linzer cookies are sandwiches! When cutting out your rounds, always ensure you have an even number. Half of these will be solid bottoms, and the other half will have the cutout “windows” for the tops. Planning ahead saves time and ensures you don’t run out of one half.
• Don’t Waste the “Windows”: Those small cookie cutouts from the centers of your top layers are too delicious to discard! Gather them up and bake them alongside your main cookies. They make perfect bite-sized treats to enjoy with a cup of coffee or tea while you’re waiting for the main batch to cool.
• Explore a World of Jams: While classic raspberry jam is traditional and undeniably delicious, feel free to get creative with your fillings. Peach preserves offer a wonderful sweetness, apricot jam provides a lovely tang, and lemon curd adds a bright, zesty contrast. Any smooth, high-quality fruit jam or jelly can be a fantastic choice. Just ensure it’s not too watery.
• Mastering the Jam Application (Pro-Tip): Use an offset spatula to spread the jam thinly and evenly on the bottom, solid cookie halves. This tool gives you precise control, preventing too much jam from being applied. Overloading the cookies will cause the jam to ooze out the sides when you place the top cookie, leading to a sticky mess and compromising the neat appearance.
• Powdered Sugar Before Assembly (Pro-Tip): If you plan to dust your Linzer cookies with powdered sugar for that iconic elegant finish, always do it *before* you place the top, windowed cookie onto the jam-filled bottom. This ensures that the powdered sugar adheres beautifully to the cookie and doesn’t fall onto or dissolve into the jam filling, preserving the clean, frosted look.

Helpful Baking Tools for Linzer Cookies

Equip your kitchen with these essential tools to make your Linzer cookie baking experience smooth and successful:

• Fluted Cookie Cutters: Essential for creating those beautiful, scalloped edges.
• Rolling Pin: For achieving an even dough thickness.
• Roul’pat (Silicone Baking Mat): Provides a non-stick surface for rolling dough and easy cleanup.
• Mini Cookie Cutters: For cutting out the decorative “windows.”
• Parchment Paper or Silicone Baking Mats: For lining baking sheets to prevent sticking.
• Wire Cooling Rack: For cooling cookies completely and evenly.
• Offset Spatula: Ideal for spreading jam smoothly and precisely.
• Fine-Mesh Sieve: For dusting cookies with powdered sugar.

Frequently Asked Questions About Linzer Cookies

You May Also Like These Delicious Recipes:

• Raspberry Linzer Tart from Vintage Kitchen Notes
• White Chocolate Bars with Raspberry Filling
• Raspberry Streusel Bars
• Brie Bites with Raspberries
• Raspberry Squares
• Discover all my Best Cookie Recipes for more inspiration!

The Recipe:

Jam Filled Linzer Cookies Recipe

Prep Time
40 minutes

Cook Time
10 minutes

Total Time
50 minutes

Yield
32 cookies

Delicate sandwich cookies featuring a buttery shortbread base, a vibrant jam filling, and a charming peek-a-boo window on top.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup powdered sugar, plus more for dusting
• 2 large egg yolks
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla bean paste (or premium vanilla extract)
• 2 tablespoons fresh lemon juice
• 2 ½ cups all-purpose flour
• 1 cup almond flour (finely ground)
• ½ cup high-quality fruit jam or lemon curd (e.g., raspberry, apricot, peach)
• Additional powdered sugar, for dusting top cookies (optional)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and pale, about 2-3 minutes.
2. Gradually add the powdered sugar to the creamed butter and mix until fully combined and light, then beat in the egg yolks one at a time until well incorporated.
3. Mix in the salt, vanilla bean paste (or extract), and fresh lemon juice. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are thoroughly combined.
4. Add both the all-purpose flour and almond flour to the mixture. Mix on low speed just until the flours are incorporated and a cohesive dough forms. Do not overmix.
5. Remove the dough from the bowl, divide it in half, and gently form each half into a flattened disc. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour, or preferably overnight, to firm up.
6. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
7. On a lightly floured surface or a large silicone baking mat, roll out one half of the chilled dough to a uniform thickness of ¼-inch.
8. Using a 2-inch fluted biscuit or cookie cutter, cut out approximately 32 cookie rounds from the rolled dough. Carefully transfer half of these solid rounds to your parchment-lined baking sheets, leaving at least an inch between each cookie.
9. Repeat with the second half of the dough, cutting out another 32 cookies. From this second batch of 32 cookies, use a small, decorative cookie cutter (like a heart, diamond, or flower) to cut a “window” in the center of each. Reserve all the tiny cut-out middles to bake alongside, if desired.
10. Bake one pan at a time in the preheated oven for 8-10 minutes, or until the tops of the cookies appear dry and the edges are lightly golden, but not browned.
11. Allow the cookies to cool on the baking sheet for 5-10 minutes to firm up before gently transferring them to a wire rack to cool completely.
12. Once all cookies are completely cool, spread a thin layer of your chosen jam or lemon curd on the flat bottom of each solid cookie. Use an offset spatula for best results, avoiding the edges to prevent oozing.
13. If desired, lightly dust the windowpane cookies with powdered sugar using a fine-mesh sieve *before* assembly. Then, carefully place one dusted windowpane cookie on top of each jam-filled bottom cookie, aligning the edges precisely to create a beautiful sandwich cookie. Serve and enjoy!

Notes

This recipe yields approximately 32 cookies, but can easily be halved to make 16 cookies if you prefer a smaller batch. When cutting your cookies, ensure you have an even number of solid bottoms and windowed tops.

For the best presentation, always dust the top, windowed cookie halves with powdered sugar *before* assembling them onto the jam-filled bottom halves. This prevents the sugar from dissolving into the jam.

Linzer cookies store exceptionally well. Keep them in an airtight container at room temperature for up to one week. If you plan to freeze them, do so before dusting with powdered sugar. Cookies without powdered sugar can be frozen in an airtight container for up to one month; thaw at room temperature and dust before serving.

This recipe was thoughtfully adapted from a delightful base by Also the Crumbs Please, ensuring a reliable and delicious outcome every time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• USA Pan Bakeware Half Sheet Pan
• OXO Dusting Wand

Nutrition Information:

Yield:

32

Serving Size:

2

Amount Per Serving:
Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 36mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

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