These lovely Linzer cookies are a classic holiday treat, with a nut-free twist that makes them perfect for everyone to enjoy. Sweet, buttery, and filled with your favorite jam, they’re as delicious as they are beautiful!
If you’re looking for a cookie that’s as pretty as it is delicious, Linzer cookies are just the thing! These delicate, buttery treats are filled with a peek of jam that makes them perfect for any occasion—whether it’s the holidays or just because. This nut-free version keeps things simple without losing that classic flavor. Plus, they’re super easy to customize with whatever jam you love most. Let’s bake some cookies that’ll definitely impress!
Why You’ll Love This Linzer Cookies Recipe
- Five ingredients. Can you believe it only takes FIVE ingredients to make these beautiful cookies?
- Easy customization. You can use different flavors of jam or even fruit curd to fill these cookies.
- Perfect for any occasion. With their charming cut-out tops, these cookies are ideal for holidays, celebrations, or just a special treat any time of year.
What You’ll Need
- Unsalted butter – Let it soften for about 30 minutes before baking so it incorporates easily. Learn more: How to Soften Butter
- Confectioners’ sugar – Used in both the dough and dusted on the finished cookies. Also called powdered sugar or 10X sugar.
- Orange extract – Adds a lovely hint of citrus that pairs wonderfully with the jam. Feel free to swap in another extract for a different flavor.
- Cake flour – Sifted to keep these cookies soft and tender.
- Jam – Raspberry and apricot are my go-to flavors, but use whatever you like! Fruit curd works, too—just refrigerate leftovers if you go that route.
How to Make Linzer Cookies
This cookie dough comes together quickly and easily, and you’ll need a rolling pin and cookie cutters to shape them. Make sure to plan ahead for the chilling time to ensure the best results.
- Make the dough. Beat the butter, sugar, and orange extract with an electric hand mixer or stand mixer until well-mixed. Gradually add the flour and mix well.
- Chill the dough. Shape the dough into a rectangle, wrap it well in plastic wrap, and chill for at least 2 hours.
- Roll out the dough. Divide the dough in half. Roll out one half to about 1/4-inch thickness. Chill the rolled dough for another 30 minutes.
- Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Cut out and bake the cookie bottoms. Use a 2-inch or 2 & 1/2-inch cookie cutter to cut out the bottoms. Bake for 10-12 minutes or until the edges are just starting to brown.
- Roll, cut, and bake the tops. Roll out the remaining dough to 1/4-inch thickness, and chill for 30 minutes. Then, using a Linzer cutter, cut out the dough to create the tops with a cut-out center. Bake these for 10-12 minutes, keeping a close eye as the tops may bake a little faster.
- Assemble the cookies. Once completely cooled, dust the tops with confectioners’ sugar. Spread about 2 teaspoons of jam on each of the bottoms, then top with a cut-out cookie.
Tips for Success
- Measure accurately. Precision is key with these cookies, so measure each ingredient carefully.
- Don’t skip the chill time! This helps the cookies hold their shape and keeps them from spreading too much.
- Keep the dough cold. If the dough becomes too soft while working, return it to the refrigerator for a bit. This will make it easier to handle and help maintain clean edges when cutting.
- Avoid overworking the dough. Over-mixing or rolling the dough too many times can make the cookies tough. Handle the dough as little as possible.
- Allow cookies to cool completely before assembling. This prevents the confectioners’ sugar from melting and helps the jam stay in place.
Variations
- Lemon. Substitute the orange extract with lemon extract and fill the cookies with lemon curd for a bright, tangy twist.
- Nutty. Add a teaspoon of almond extract to the dough for a nutty flavor. Fill with cherry or raspberry jam for a classic pairing.
- Holiday-themed. Use different cut-out shapes for the center depending on the occasion—hearts for Valentine’s Day, stars for Christmas, or flowers for spring celebrations.
How to Store Linzer Cookies
- Storing: Layer the cooled cookies between sheets of waxed or parchment paper in an airtight container. They’re best enjoyed fresh but will keep well for up to 3 days. To extend their shelf life, store the cookies in the refrigerator in an airtight container to prevent drying out.
- Storing unfilled cookies: If you’re planning ahead, store the unfilled cookies at room temperature for a few days, and fill and assemble them when ready to serve to keep them from getting too soft.
- Freezing: For best results, freeze the cookies without the filling. Unfilled cookies can be frozen for up to 2 months. When ready to serve, let the cookies come to room temperature, dust with confectioners’ sugar, and fill with jam. If you must freeze the assembled cookies, be sure to layer them with waxed paper in between, but keep in mind that the jam may soften the cookies more than desired.
More Sandwich Cookie Recipes
Linzer Cookies
Linzer Cookies are simple, sweet cookies filled with your favorite fruit jam! Made with 5 ingredients, these citrusy cut-out cookies are as easy as they are delicious!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (55g) confectioners’ sugar
- 1 teaspoon orange extract*
- 2 cups (240g) sifted cake flour
- raspberry or apricot jam**
- more confectioners’ sugar for dusting, if desired
Instructions
- Using an electric mixer on medium speed, beat the butter, sugar, and orange extract. Gradually add the flour and mix well. Form the dough into a rectangle. Wrap the dough and chill at least 2 hours.
- On a lightly floured surface, roll out half of the dough to 1/4-inch thick. Chill for 30 minutes.
- Preheat oven to 350°F.
- Cut out the dough for the bottoms of the cookies. Bake for 10-12 minutes.
- Roll out the other half of the dough. Chill for 30 minutes.
- Cut out the dough for the tops of the cookies, using a Linzer cutter. Bake for 10-12 minutes.
- When the cookies have cooled, dust the tops with confectioners’ sugar. Spread about 2 teaspoons of jam on each cookie bottom. Place the cookie tops on top of the jam.
Notes
*Substitute lemon extract, vanilla extract, or most any flavoring.
**I like raspberry best, but use whatever flavor you like! You can also use a fruit curd, but the cookies will need to be kept refrigerated.
Store in an airtight container up to 3 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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15 Comments on “Linzer Cookies”
What a sweet coincidence! I bought a linzer cookie cutter not long ago and have just made a batch of linzer cookies for Christmas. (Although mine is filled with nutella. :D) This is the second recipe we have in common this Christmas, other than the rugelach!!
I really enjoy reading your Christmas cookies posts.
This is one of those things that I fear will be a dreaded “uni-tasker”. I mean, there are many times where you come across a good cookie recipe and you buy the pan spend an hour putting it all together and say “Yes, it’s good, but I’m just not feeling the hour of labor…”
How did you feel about the pay-off? Worth the uni-tasking pan?
I cannot even imagine how you manage to bake so many goodies. Hats off to yr patience, Jen.
I got a set years ago and used it once then someone bought me a Fall themed one this past October and you reminded me to take it out. Hazelnuts are great for Linzer cookies and torte.
Jen, linzer cookies are great with ground nuts so you’ll have to make sure you take those cutters out again. I normally make them with almonds but Helene’s idea of hazelnuts is great too. These cookies look like a dream!
These are such a beautiful cookie. Perfect for a sophisticated gift!
Mandy, great minds bake alike! I must check out your cookies with Nutella… Mmmmm……
Lewis, Alton Brown has certainly taught me to be wary of unitaskers. However, in baking, I think you have to concede a few. I didn’t have any reservations about these cookie cutters. Well worth it.
Suganya, I have the time this month because I’m barely working. I think I’m working a total of 24 hours all month. That leaves all kinds of time for baking!
Tartelette, I don’t need much encouragement to use hazelnuts. I’ll keep that in mind for next time.
Meeta, thanks! I am trying not to be devastated that I didn’t put nuts in these. I know they’d be great.
Thanks, Patricia! They’re great for gifts, plus they look wonderful on a cookie tray.
Here is my favorite Linzer tart recipe, they are fantastic, with nuts (I use hazelnuts)!
2 3/4 cup SIFTED all purpose flour (sift before measuring)
1/2 tsp baking powder
2 sticks (1 cup) butter, softened
3 oz. cream cheese, softened
1 cup sugar (keep a little of the sugar for grinding up almonds
1 egg
3/4 cup almonds, ground or use hazelnuts
1 jar (12 oz) raspberry preserve
Confectioner’s sugar
1. Sift flour and baking powder onto wax paper
2. Beat butter, cream cheese, sugar and egg in a large mixing bowl until light and fluffy.
3. Add flour mixture, blending thoroughly. Stir in ground almonds or hazelnuts. Turn dough onto 2 plastic wraps (it will be quite sticky). Shape into an oval, roll it out to about 1 inch to 1/2 inch thickness and chill several hours or overnight. (When grounding almonds, add in some of the sugar from recipe to prevent nuts from going into an oily paste)
4. Roll dough 1/2 at a time, out into 1/4 inch thickness (don’t make them too thin) onto a lightly floured pastry board with floured rolling pin. Cut out, with 2 inch round cookie cutter, as many circles from the dough as you can. Place circles onto ungreased cookie sheet. Refrigerate scraps for second rolling.
5. Repeat with other half of dough, cutting out equal number of circles as first batch. place on cookie sheet. With 1/2 hinch cookie cutter or thimble, cut out center of each circle. Use all scraps of dough for second rolling, cutting out EQUAL number of solid and cut-out circles.
6. Bake in 350 oven for 8 minutes or until edge of cookies are lightly browned. Remove cookie sheet from oven and let sit for one minute, then place on wire racks.
Cool well. Sprinkle top cookies with confectioners sugar (do this before putting it on the bottom half of cookie).
7. If jam is very thick, then heat raspberry preserves in a small saucepan until slightly loosened, easier to spread the jam this way (not really necessary). Spread each of the solid cookies (put jam on underside of bottom of cookie) completely, to edge with a thin layer of preserves. Top each with a cutout cookie. Press together gently to make a sandwich. Place on wire rack. Let preserves set lightly. Store between wax paper-lined layers in an airtight tin. Can put in fridge for awhile till help jelly set.
Good grief…I’m adding more requests to my Christmas list! Loved the photo, too!
jjob80, thanks so much for the recipe! I’ll definitely be making these again WITH nuts!
Thanks, JEP. If you’re like me, you can always find a way to justify more kitchen gear.
My linzer cookie set just arrived in the mail yesterday and these are on my to-do list for tomorrow! I cannot quite figure out how to use that little set but I’m sure I’ll manage when I get down to it. These are so pretty, can’t wait to try! The recipe I’ve picked out does contain nuts (almonds). We’ll see how it goes.
-S
Sabra, you’ll figure it out. Those cutters aren’t as complicated as they look.
I have had a set of these cookie cutters in my pantry, unused, for a year now. You have inspired me 🙂
I made these for the first time yesterday and they were great. I immediately went to Kitchen Kapers and bought additional cutters-Christmas and Valentines. Can’t wait to try them again.
BTW, you have to keep a close eye on them cause they brown pretty quickly!