Linzer cookies are the ultimate “comfort-food favorite with a healthy twist,” offering a sophisticated, almond-infused dough and a vibrant fruit center that feels like a triumph in every bite. If you have been searching for an authentic holiday or family gathering treat that looks like it came straight from a gourmet bakery, you have found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the balance of citrus and nuttiness to ensure these cookies are stunningly fragrant and tender. These aren’t just your typical sandwiches; they are a remarkable American-style take on the Austrian classic, featuring an innovative rolling method that makes the process simple for any home cook. Whether you are hosting a festive party or looking for a fresh way to enjoy raspberry preserves, these cookies are a successful choice that serves up to 36 people.
Why You’ll Love This Linzer Cookies Recipe
There is a reason this popular recipe is a staple for those seeking a superior and beautiful dessert.
- Toasted Almond Depth: Toasting the almonds before grinding adds a powerful nutty aroma that makes the dough unique.
- Fresh Citrus Notes: The combination of orange extract and fresh zest provides a vibrant and uplifting flavor profile.
- Perfectly Tender: Using a high butter ratio and ground nuts ensures a “melt-in-your-mouth” texture that is outstanding.
- Visually Stunning: The “window” cutout allows the fresh raspberry preserves to peek through, creating a beautiful finish.
- Expert Rolling Technique: Rolling the dough before chilling is a practical and helpful tip that prevents the dough from cracking.
Ingredients for Linzer Cookies
To achieve a successful batch, using room-temperature butter and quality preserves is important.
- Slivered Almonds: ⅓ cup. Sliced or slivered almonds are easier to toast and grind than whole ones.
- Salted Butter: 1 ½ cups (room temperature). Provides the ultimate rich base.
- Granulated Sugar: 1 cup.
- Extracts: 1 ½ teaspoons vanilla and 1 teaspoon orange extract for a fresh aromatic boost.
- Orange Zest: 1 tablespoon (from one large orange).
- Egg: 1 large.
- All-Purpose Flour: 3 cups.
- Raspberry Preserves: ⅔ cup. This is the vibrant heart of the cookie.
- Powdered Sugar: For dusting the “window” tops.
Ingredient Notes and Healthy Swaps
For an informative and family-safe baking experience, consider these options:
- Healthy Twist: Use a low-sugar or seedless raspberry fruit spread to reduce refined sugar while maintaining that vibrant flavor.
- Gluten-Free: This dough works wonderfully with a 1:1 gluten-free flour blend, provided it contains xanthan gum for a sturdy structure.
- Nut Alternatives: If you have an allergy, you can omit the almonds and add an extra ¼ cup of flour, though the nuttiness is a treasure of this recipe.
Step-by-Step Instructions
Follow these proven steps to ensure your sandwich cookies are a successful hit at your next family gathering.
Step 1 – Toast and Grind the Almonds
Toast the slivered almonds in a dry skillet over low heat for 5–7 minutes until light golden brown. Cool them completely, then pulse in a food processor for about 30 pulses until they become coarse crumbs. Expert Note: Don’t over-process, or you’ll accidentally make almond butter!
Step 2 – Cream the Dough
In a large mixing bowl, beat the softened butter and sugar for about one minute. Add the vanilla, orange extract, zest, and the egg. Beat for another 30 seconds. Gradually add the flour, mixing until just combined, then fold in your ground nuts. This keeps the dough tender and quality.
Step 3 – The “Pro” Rolling Method
Divide the dough in half. Roll each half between two pieces of floured parchment paper to ¼” thickness. Sophie’s Tip: Transfer these flat sheets to a baking sheet and chill for 30 minutes. This makes cutting the shapes simple and prevents the dough from becoming a mess.
Step 4 – Cut and Bake
Preheat your oven to 350℉. Cut “bottoms” (solid circles) from one sheet and “tops” (circles with a window shape) from the other. Bake for 12–14 minutes until the edges are just starting to brown. Cool completely on a wire rack to ensure the best “snap.”
Step 5 – The Assembly
Spread ½ teaspoon of raspberry preserves on the bottom cookies. Dust the window tops with powdered sugar before placing them on the jam. This keeps the jam looking vibrant and the sugar looking stunning.
Pro Tips for Success
- Pre-Rolling is Key: Chilling the dough after rolling it flat is a proven way to get clean edges on your cutouts without the dough cracking.
- Match Your Pairs: Always count your tops and bottoms as you go to ensure you have a successful match for every sandwich.
- Sugar the Tops First: Never dust the cookies after they are assembled, or you will cover up the “window” of jam!
- Watch the Nuts: Toasting almonds is a practical way to boost flavor, but they burn quickly.1 Keep a close eye on the skillet.
- Use a Linzer Set: Investing in a Linzer cookie cutter set is a helpful way to get consistent shapes for Valentine’s Day or the 4th of July.2
Flavor Variations
- Apricot Orange: Swap raspberry for apricot preserves for a vibrant and fresh golden look.
- Nutella Linzers: Use a hazelnut spread for a decadent twist, inspired by our Peanut Butter Nutella Cookie Recipe.
- Lemon Curd: For a tart and vibrant summer version, fill with lemon curd.
- Stuffed Style: If you love hidden centers, you might also enjoy our White Chocolate Stuffed Cookies.
Serving Suggestions
- Holiday Platters: These are beautiful when paired with our Stuffed Red Velvet Cookies for a red-themed dessert board.
- Tea Time: Serve with hot tea or coffee; the citrus notes make them an excellent afternoon snack.
- Gift Tins: Because they are sturdy, they are perfect for shipping to family.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to one week. Place parchment paper between layers to keep them fresh.
- Freezing (Unfilled): You can freeze the baked, unfilled cookies for up to a month. Thaw at room temperature before filling with jam.
- Make Ahead: You can store the rolled-out dough in the fridge for up to 2 days before cutting and baking.3
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
| Calories | 185 kcal |
| Protein | 2 g |
| Carbs | 24 g |
| Fat | 9 g |
| Fiber | 0.8 g |
| Sodium | 85 mg |
FAQ About Linzer Cookies
Why is my dough cracking?
If the dough is too cold, it may crack. Use the proven method of rolling it out before chilling to avoid this. If it still cracks, simply press the edges together with your warm fingers to fix the “mess.”
Can I use whole almonds?
Yes, but they take longer to toast and grind. Slivered almonds are a practical and simple shortcut for a quality dough.
Why is my jam running out the sides?
You only need about ½ teaspoon of preserves. If you use too much, it will squeeze out. For a stunning look, keep the jam centered and let it spread naturally when you press the top on.
Can I use a different extract?
Absolutely! If you don’t like orange, you can use almond extract for an authentic nutty flavor or keep it simple with extra vanilla.
How do I store them so they don’t get soggy?
Linzer cookies actually soften slightly from the jam, which is normal.4 To keep them as fresh as possible, store them with parchment paper between layers in a cool, dry place.
Baking these Ultimate Linzer Cookies is a wonderful way to bring a touch of beautiful American tradition to your kitchen. This proven recipe is a triumph for any home cook looking to impress guests with a vibrant and fresh treat. If you loved this recipe, be sure to explore our White Chocolate Stuffed Cookies for your next successful baking day!
PrintLinzer Cookies Recipe
Delicate almond shortbread sandwich cookies filled with vibrant raspberry preserves, a classic American comfort food perfect for holiday and family gatherings.
- Prep Time: 30
- Cook Time: 12
- Total Time: 1h 12m
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
⅓ cup slivered almonds
1 ½ cups salted butter room temperature
1 cup granulated sugar
1 ½ teaspoons vanilla extract
1 teaspoon orange extract
1 large orange zested (about 1 Tablespoon)
1 large egg
3 cups all-purpose flour
⅔ cup raspberry preserves
powdered sugar for dusting
Instructions
1. Toast the slivered almonds on the stovetop in a dry skillet, over low heat until light golden brown, watching carefully so they do not burn. This should take about 5-7 minutes. Cool, then pulse in a food processor into coarse crumbs. Set aside.
2. In a large mixing bowl, beat the softened butter and sugar with an electric mixer, until just combined, about a minute.
3. Add the vanilla extract, orange extract, orange zest, and the egg to the butter mixture. Continue beating for about 30 more seconds.
4. Add flour, incorporating into the butter mixture until just combined. Fold in ground nuts just until combined. Careful not to overmix, so the dough stays tender.
5. Divide the dough in half, roll the dough out between 2 pieces of parchment sprinkled with flour to about ¼” thickness.
6. Transfer the dough to a large baking sheet. Roll out the other half of the dough in the same fashion. Chill in the refrigerator for 30 minutes. (You can stack the sheets of rolled dough on top of each other, while rolled out in the parchment paper).
7. After chilling, remove the dough from the refrigerator and remove the parchment paper.
8. Preheat oven to 350℉. Line a large cookie sheet with parchment paper.
9. Working with the first half of the chilled dough, cut out as many circles as possible with a scalloped circle cookie cutter or linzer cookie cutter. This will be the solid “bottom” part of the cookie sandwich. Transfer those cookies to the baking sheet, spacing them about an inch apart.
10. With the second half of the dough, cut out the “tops” of the cookies, using the same size cookie cutter and then a smaller shape to create a “window” where the fruit preserves will peek through. Transfer to a baking sheet. Be sure to cut the same amount of tops and bottoms (so that they will pair up nicely). With the pieces of cookie that were cut out of the window, you could either bake them for cute tiny cookies, or add to the “scraps” pile to reroll.
11. Bake cookies for approximately 12-14 minutes, or until edges are just starting to turn brown. Remove and cool on a wire rack.
12. While baking cookies, re-roll the remaining scraps, chill on parchment paper, and cut more cookies as directed above.
13. When cookies are cooled, spread about 1/2 teaspoon of raspberry preserves on the middle of a cookie (one of the full bottom cookies).
14. To the window cookies (the ones with the shape cut out), sprinkle with powdered sugar. Place these gently on the cookie with preserves, pressing lightly.
Notes
Don’t over food process the almonds – they will start to turn into butter. Pulse in the food processor for about a minute or about 30 pulses. I used slivered or sliced almonds instead of whole almonds because they are easier to toast and grind!
Dough may also be rolled out between 2 pieces of plastic wrap, instead of parchment paper. The press and seal works great for this!
TOOLS: I use this Linzer Cookie Cutter Set (under $15 on Amazon). The fun shapes make it perfect to use for Valentine’s Day or 4th of July too! You could use a small biscuit cutter (and a small canoli tube for the center) to cut your cookies out.
Cookies will last in an airtight container, with parchment paper placed between the layers of cookies, at room temperature for about one week.
Freeze unfilled cookies in airtight container for about a month. Let them defrost at room temperature before filling.
Can I chill the dough first and then roll it out? You can. We tried it both ways and found that both the rolling and cutting was easier when it was rolled out prior to chilling. However, if you want to chill the dough first, roll the chilled dough between 2 sheets of floured parchment, fixing any cracks in the dough by pressing it together with your fingers. Depending on how quickly the dough warms, you may have to chill it again before transferring the cut cookies to the baking sheet.
Can I use a different flavor preserve? Yes! Apricot or strawberry are good as well. You can also try lemon curd or even a hazelnut spread.
