How to Make Linzer Cookies for the Holidays
Linzer cookies take their name from the Austrian Linzer torte, a jam-filled pastry dating back centuries, scaled down into individual sandwich cookies sometime after the recipe reached the United States in the 1800s. Two rounds of a nutty, buttery dough sandwich a layer of jam, with a cut-out window in the top cookie so the jam peeks through.
They're a genuine make-ahead favorite for holiday baking — most bakers find the flavor actually improves by the second day, once the jam has had time to soften the cookie slightly where they meet.
Method
The dough needs a full hour of chilling — don't skip it, since this is what keeps the delicate cut-out shapes from losing definition in the oven.
- 1. Whisk the all-purpose flour, almond flour, and salt together in a bowl and set aside.
- 2. Beat the butter and sugar together until pale and fluffy, about 2–3 minutes.
- 3. Add the egg and vanilla, beating until combined.
- 4. Add the flour mixture and mix on low speed just until a dough forms.
- 5. Divide the dough in half, flatten each half into a disc, wrap in plastic, and chill for at least 1 hour.
- 6. Roll out one disc at a time on a lightly floured surface to about 1/4-inch thickness.
- 7. Cut out an equal number of rounds (or your preferred shape). Using a smaller cutter, cut a window out of the center of half the rounds — these will be the tops.
- 8. Bake on parchment-lined sheets for 10–12 minutes, until the edges are just barely golden. Cool completely on the baking sheet before handling.
- 9. Dust the window-cut tops with powdered sugar before assembling, so the sugar doesn't get absorbed by the jam.
- 10. Spread about 1/2 teaspoon of jam on each solid (bottom) cookie, then sandwich with a sugar-dusted top cookie, pressing gently so a little jam shows through the window.
Troubleshooting
A few common issues and fixes:
- Dough tears or cracks while rolling: it may be too cold straight from the fridge — let it sit at room temperature for 5–10 minutes before rolling.
- Cut-out shapes lose definition in the oven: the dough likely wasn't cold enough going in — chill cut shapes on the baking sheet for 10 minutes before baking if your kitchen is warm.
- Jam leaks out the sides: use a thinner layer of jam, and make sure the bottom cookie's edge isn't overfilled right to the rim.
Storage
Store assembled cookies in a single layer (or between sheets of parchment) in an airtight container at room temperature for up to 4 days. Unfilled cookies freeze well for up to 2 months; assemble with fresh jam and a fresh dusting of sugar after thawing.
Frequently Asked Questions
Linzer cookies look like an advanced holiday project, but the dough itself is a simple, forgiving shortbread — the only real technique to manage is keeping it cold enough to hold its shape through cutting and baking.
This recipe is based on standard Linzer cookie ratios and technique, not on documented testing of this exact batch — use the troubleshooting section above if your results differ.
Cookies, Brownies & Dessert Bars includes Linzer cookies alongside other holiday and everyday cookie recipes with full technique guidance.
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