These Linzer Tart Cookies are buttery, sweet almond-vanilla treats sandwiched with raspberry jam. This Linzer cookie recipe is easy and fun to make for the holidays!
If you're a fan of easy yet incredibly scrumptious Christmas cookie recipes or holiday desserts, you're in for a real treat with this recipe!
These cookies are like tiny, edible pieces of art that will have your taste buds dancing with joy. The recipe comes from Austria, and is most popular for the December holidays. Instead of sandwich cookies, some people make a Linzer torte for Christmas. I think they both make adorable Valentine's Day treats, too!
Why You'll Love This Recipe
- Jammy delight. Imagine biting into a cookie filled with sweet raspberry jam – There's a yummy surprise inside every bite!
- Freezer friendly. Save time by making a double (or triple!) batch of cookie dough at one time. It freezes well for up to 4 months!
- Fancy and fun! These cookies might look fancy, but making them is a breeze; your friends and family will think you're a dessert pro when they see these little edible art pieces!
If you love the flavor of raspberries, check out my recipes for Raspberry Shortbread Thumbprint Cookies and Raspberry Swirl Pound Cake, too!
If you love chocolate with raspberries, try these White Chocolate Raspberry Cookies.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this easy Linzer cookie recipe, you'll need:
- unsalted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content adds more flavor.
- white granulated sugar
- large egg
- vanilla extract
- almond extract: The vanilla-almond flavor combo is a classic for these cookies.
- all-purpose flour
- almond flour: Using almond flour makes the cookies softer, while also adding more almond flavor.
- raspberry jam: This isn't a must, but I recommend using seedless raspberry jam or preserves. Sometimes, the seeds in jam make it difficult to spread.
Substitutions and Recipe Variations
- unsalted butter: If all you have is salted butter, it's fine to use!
- eggs: I haven't tested this recipe with any egg substitutes, but If you want to try, feel free! For tips and suggestions, read my article on Egg Substitutions for Baking.
- white granulated sugar: To cut down on the calories of your peanut butter cup cookies, feel free to use any cup-for-cup granulated sugar substitute. Monk fruit sugar is a good option.
- extracts: If you need an alcohol-free substitute, use vanilla essence. Any other flavor of extract also works. If necessary, you can even omit the vanilla and/or almond extract without it affecting the flavor of your cookies too much.
- all-purpose flour: To make this monster cookie recipe gluten free, substitute the AP flour with any cup-for-cup variety of gluten free all-purpose flour. Popular brands are made by Bob's Red Mill and King Arthur Flour.
- almond flour: Almond flour is a low-carb and gluten-free flour. It provides a distinct flavor and texture to Linzer tart cookies. If you need a substitute, you can use all-purpose flour or gluten-free all-purpose flour.
- jam: You can use any flavor of jam or preserves that you like! Strawberry, blueberry, cherry, apricot, etc. Even lemon curd, Nutella, and chocolate ganache are delicious fillings for Linzer sandwich cookies.
How to Make Linzer Tart Cookies Step by Step
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Cream the butter and sugar, then mix in the wet ingredients.
- Incorporate the dry ingredients.
- Chill one half batch of cookie dough while you roll the other.
- Use cutters to cut out the Linzer cookie shapes.
- Bake in 350°F. oven for 8 to 10 minutes, until golden brown.
- Cool and dust tops of cookies with powdered sugar. It's important to dust the Linzer tarts with powdered sugar before filling them! If you don't, there will be powdered sugar on the jam.
- Add raspberry jam to the bottom half of the cookies.
- Sandwich the Linzer tops and bottoms together.
Where to find Linzer Cookie Cutters
You can find cutters for making Linzer tart cookies pretty much anywhere! You just need one large cutter, and one smaller for the inner cut-outs.
Traditionally, Linzer cookies are a circle shape with scalloped edges. This set is less than $15 and is perfect for making Linzer cookies!
You can also make the center cut-outs in different shapes. This set has stars, hearts, diamonds, and more! However, these are smaller cookie cutters, so you'll make more!
Liz's Tips for the Best Cookies
- Keep one half of the cookie dough cold while you roll out the other.
- Line your baking sheets with parchment paper, to prevent cookies from sticking.
- Allow the Linzer cookies to cool completely before filling and dusting with sugar. Otherwise, the powdered sugar will melt into the baked cookies.
Storing and Freezing
Storing: Store the Linzer tart cookies in an airtight container at room temperature for up to 24 hours. After 24 hours, keep them in the refrigerator so the jam doesn't spoil. In the fridge, they will stay fresh for about a week.
Freezing: These cookies freeze well. After baking and assembling the cookies, place them in a freezer-safe container or bag with layers of parchment paper between them.
They can be frozen for up to 3 months. Thaw them at room temperature before serving.
Making the Dough Ahead: After preparing the cookie dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you're ready to bake, let the dough soften slightly at room temperature before rolling it out and proceeding with the recipe.
Other Classic Holiday Cookies
- Simple Sugar Cookies
- Sugar Cookie Cut Outs Recipe
- Classic Spritz Cookies
- Raspberry Thumbprint Cookies
- Chocolate Caramel Cookies
Linzer Tart Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- ½ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ cup raspberry jam or other flavor of jam or preserves
- powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar.
- Add in the egg, almond, and vanilla extracts and mix on medium speed until light and fluffy.
- In a separate bowl, combine the all-purpose flour and almond flour.
- Gradually add the dry mixture to the butter mixture, mixing until well combined. The dough will be a bit crumbly but will come together when pressed into a ball.
- Divide the dough into two equal portions. Flatten each portion into a disk, and refrigerate one while you roll out the other.
- Preheat your oven to 350°F Line baking sheets with parchment paper.
- Roll out one portion of the dough on a lightly floured surface to a thickness of about ¼ inch. Use a Linzer cookie cutter to cut out the desired shape of your cookies. Half the cookies should have a smaller shape (a heart, Star, flower, or circle) cut out from the center.
- Place the cookies on the prepared baking sheets, leaving a little space between them. Place cookie sheets in the freezer for 5 min to help stop the dough from spreading as it bakes.
- After 5 minutes, place cookie sheets with the chilled dough directly in the oven. Bake for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Repeat the rolling and cutting process with the remaining dough.
- Once the cookies have cooled completely, lightly dust the tops of the cookies with the cutouts with powdered sugar.
- Spread a small amount of raspberry jam on the solid cookies, do not spread jam on the cookies with the cutout center.
- Place the cookies with the cutout centers on top of the jam-covered cookies to create a sandwich.
Helpful Notes and Tips From Liz
- Keep one half of the cookie dough cold while you roll out the other.
- Line your baking sheets with parchment paper, to prevent cookies from sticking.
- Allow the Linzer cookies to cool completely before filling and dusting with sugar. Otherwise, the powdered sugar will melt into the baked cookies.
Shauna
These sound delicious! If I don't have almond flour, can I use more all-purpose flour in its place?
Liz Marino
I haven't tried it but I think you could probably substitute!
Jeanna
I made these with gluten free 1-to-1 baking flour and they were amazing! I used one of my friend’s homemade strawberry jam for half and raspberry preserves for the other half. Also, they ended up needing to bake for fifteen minutes but I managed to squeeze about 38 cookies out of this recipe without them being too thin! Huge hit and will be making again!
Liz Marino
That sounds amazing! I'm so glad they worked well for you Jeanna! Thanks for giving them a try 🙂
Megan
Love the flavor of these cookies! I used some of our collection from the jam advent to fill them, so there were lots of different cookies to choose from.
Susannah
These were such a huge hit. Everyone at my party loved how prette these turned out! And they were so easy too.
Nicole
These butter cookies melt in my mouth! Love them!
Sheila
I chose your recipe to share on our family cooking baking night and it was a huge hit!
Kathleen
Great instructions and beautiful cookies! Thanks for a great recipe!
Ellen
I had these on a cookie tray for Thanksgiving and everyone loved them. A classic cookie that's so delicious.