The Ultimate Guide to Festive Linzer Cookies
Delicate, buttery, and almond-scented—these classic sandwich cookies are the crown jewel of any dessert platter.
If you’ve never experienced a true Linzer Cookie, you are in for a treat. Whenever my family asks me to bake for a get-together, the request list is always short: Gumdrop Cookies, Peanut Butter Cookies, Chocolate Chip Cookies, and these. They aren't just cookies; they’re a tradition.
What are Linzer Cookies?
- Linzer cookies are a handheld twist on the famous Austrian Linzertorte. While the torte features a lattice crust over black currant preserves, the cookie version uses two layers of almond-enriched shortbread sandwiched together with jam.
- Linzer Cookies are actually a dessert created to taste similar to an Austrian Linzertorte, which has a crust made of flour mixed with ground almonds, sugar, egg yolks, lemon zest, and cinnamon, and is filled with black currant preserves and topped with a lattice crust.
- The top cookie features a cutout (traditionally called "Linzer Augen" or Linzer eyes) that allows the bright filling to peek through. Once dusted with powdered sugar, they look like little stained-glass jewels.
Endless Shapes for Every Occasion
While a round fluted edge is traditional, you can personalize these for any holiday:
- Flowers: Use a daisy cookie cutter and a small circle cutter to cut out the center for spring.
- Daisys: Make your daisy cookies even prettier by using a teardrop cutter to create jam-filled petals.
- Hearts: Perfect for Valentine’s Day or Mother's Day.
- Teddy Bears: Use a bear-shaped cutter with a heart cutout in the belly for baby showers.
- Holiday Themes: Use pumpkins for Halloween or stars for Christmas.
Expert Tip: You don’t need a "special" Linzer Cookie Cutter set! Simply use a large cookie cutter for the base and a much smaller cutter (½ inch to 1 inch) to create the "eye" in the center of the top piece.
You can find some Linzer cookie cutters on Amazon. I earn a small commission for sales at no extra cost to you when you use the links in this post.
ibili Daisy Linzer Cookie C...Shop on Amazon 
JOKUMO 11 Piece Round Linze...Shop on Amazon 
R&M International Tradition...Shop on Amazon 
R&M International Teddy Bea...Shop on Amazon 
VolksRose Vegetable Fruit C...Shop on Amazon 
Wilton Round Linzer Cookie ...Shop on Amazon
Linzer Cookie Fillings:
- Black currant preserves or jam are the traditional filling for Austrian Linzer Cookies.
- Red Raspberry Preserves or Jam is a more traditional filling in the United States.
- Any fruit-flavored preserves or jam can be used based on personal preference.
- Lemon Curd is an alternative filling that adds a lovely tart flavor that pairs beautifully with the almond cookie.
- Chocolate Hazelnut Spread (Nutella) is an unconventional filling, but it tastes amazing inside the crisp almond cookies.
The Secret Ingredient: Almonds
The soul of this cookie is the almond flavor. You have a few options for how to incorporate them:
1. Grinding Your Own (My Preferred Method)
I love using raw, blanched almond slivers.
- Toast: Roast them at 350°F for 5–6 minutes until fragrant.
- Grind: Process them in a food processor with a bit of the recipe's sugar.
- Why? The sugar prevents the nuts from turning into almond butter!
2. Almond Flour vs. Almond Meal
- Almond Flour: Made from blanched almonds. It yields a pale, delicate cookie.
- Almond Meal: Made with the skins on. Your cookies will have rustic brown flecks.
- Pro-Tip: You can swap 1 cup (108g) of almond flour for the almond slivers if you're in a hurry.
Success Tips for Perfect Dough
- Chill is Key: This dough is buttery and delicate. Always chill it before rolling to ensure the shapes hold.
- The Silicone Secret: I prefer rolling the dough on a silicone baking mat. You won’t need extra flour, which keeps the cookies light rather than tough.
- Bake Separately: Bake your "solid" bottoms on one sheet and your "windowed" tops on another. The tops bake faster because they have less surface area!
Storage & Make-Ahead Guide
| Method | Storage Time | Best For... |
| Room Temp (Filled) | 2–3 Days | Immediate enjoyment. The cookies will soften. |
| Room Temp (Unfilled) | 7 Days | Keeping the cookies crisp until serving. |
| Freezer (Unfilled) | 3 Months | Long-term prep. Thaw before dusting with sugar. |
A Note on Freshness: If you love a crunchy cookie, fill them an hour before serving. If you love a soft, cake-like cookie, fill them 24 hours in advance.
Refrigerating (The "Last Resort" Method)
Generally, I recommend keeping these at room temperature, as the fridge can dry out the dough. However, if you prefer to refrigerate them:
- Layer Up: Place parchment or wax paper between layers so they don't stick.
- Double Seal: Place them in a zip-top bag (squeeze out all the air!), then put that bag inside an airtight container. This prevents the cookies from absorbing "fridge smells."
- Temper Before Serving: Let the container sit on the counter for at least an hour before opening. This prevents condensation from making the cookies gummy.
Freezing (The Pro's Choice)
For the best results, freeze the cookies unfilled. They will stay fresh for up to 3 months.
- Freeze Flat: Place unfilled cookies in a freezer-safe bag.
- Thaw Slowly: Set the bag on the counter for 2–3 hours. Do not open the bag until they are room temperature, or the moisture in the air will ruin the texture.
- The Sugar Rule: Only dust with powdered sugar after they are completely thawed. If you do it while they're cold, the sugar will melt into the cookie and disappear!
Freezing Already Filled Cookies
You can freeze them assembled, but keep in mind that jam doesn't freeze solid. This results in a much softer, more "cake-like" cookie once thawed.
- Thaw in the Fridge: Move the container to the refrigerator overnight, then bring it to room temperature on the counter.
- The "Jar Lid" Hack: If they need a fresh dusting of sugar after thawing, place a small jar lid or a scrap of paper over the jam "window" first. This keeps your jam shiny and bright while the rest of the cookie gets that snowy white finish!
Related Recipes
Crispy almond cookies sandwiched together with a filling of raspberry preserves, lemon curd, or chocolate hazelnut spread. The filling shows through a hole in the top cookie that is also dusted with powdered sugar.
- 1 cup blanched almond slivers
- ¾ cup granulated sugar, divided
- 2 cups all purpose flour (260 grams)
- ½ teaspoon table salt
- 1 tablespoon lemon zest
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 large egg yolks
- optional 1 teaspoon cinnamon
- powdered sugar to dust over cookies
- ½ - ¾ cup raspberry jam or preserves, lemon curd, or Nutella
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Heat oven to 350 degrees Fahrenheit.
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Spread almonds out on a baking sheet, and toast for 5-6 minutes, until golden brown.
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Remove and pour nuts into the bowl of a food processor and let cool for at least 15 minutes.
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Add ¼ cup of the sugar and pulse until the nuts become finely ground.
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Whisk the flour, salt, lemon zest, and cinnamon (if using) together then set aside.
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Cream the butter and the remaining ½ cup sugar together in a large mixing bowl just until it becomes pale yellow.
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Beat in vanilla and the egg yolks until well combined.
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Mix in the ground almonds.
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Add the dry ingredients and mix just until combined.
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Remove the dough from the bowl, divide it in half, then flatten it into two discs and place each half into a zip-top bag or wrap in plastic wrap.
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Refrigerate the dough for about 15-20 minutes.
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Dust a cutting board with flour or use a silicone mat.
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Roll 1 disc of chilled cookie dough out to ⅛ inch thickness onto the cutting board or silicone mat.
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Cut out as many shapes as you can using Linzer cutters or cookie cutters.
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Remove excess dough, re-roll, and continue to cut out shapes.
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Chill cut-outs in the freezer for 5-10 minutes.
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Move cookies to a parchment lined baking sheet. (see tutorial for tips)
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Bake for 8-12 minutes until lightly golden brown. The time will depend on the size of the cookies.
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Roll the remaining disc of dough and cut out the same number and same shapes as before re-rolling as needed using the Linzer cutter fitted with the small cutter (which will cut the hole at the same time) or using traditional cookie cutters.
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If needed, cut a smaller hole in the center of each cookie using ½ inch to 1-inch cutters.
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Remove excess dough re-roll and cut out more cookies.
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Freeze the cut-out dough for 5-10 minutes then move to a parchment paper-lined baking sheet.
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Bake for about 8-12 minutes until lightly golden brown.
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Allow all the cookies to cool completely.
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Dust the cookies with the holes in the middle with powdered sugar.
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Spread preserves, jam, curd, or chocolate spread on the whole cookies.
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Place one powdered sugar-dusted cut-out cookie on top of the jam and gently sandwich the cookies together.
Recipe Video
Linzer Cookies are best if served the day they are filled.
See the tutorial for storage instructions.
You can swap out 4 ounces (108 grams) which is 1 cup of almond flour for the balanced almond slivers
Recipe adapted from the Joy of Baking.
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Amanda says
Perfect easy recipe! They came out wonderfully with the perfect texture. I have tried many recipes and this one is by far the best! Thank you!
Beth says
I am so happy to know your cookies turned out perfectly. I'm glad you liked the recipe. It's one of my family's favorite cookies!
Elizabeth says
I can't wait to make these for the holidays. Are you able to freeze the dough for baking another day?
Beth says
Yes, you can freeze the dough. Wrap it well in plastic wrap then place it in a zip-top bag. I'd suggest thawing it in the refrigerator overnight.
Enjoy!
Katherine says
This looks delicious! Where do you recommend finding the right cookie cutters? I'm searching on amazon but would love to know where you got yours - they look perfect!
Beth says
Thanks, Katherine.
I used a set of Wilton Linzer Cookie Cutters but I'm sure many other brands will work well too. I went ahead and added some image links to Linzer Cookie Cutter sets to the post so you can see some that will work well.
Enjoy the cookies!
Catherine F Thurston says
Can I get Linzer tats mailed to me?
Beth says
I'm not sure what you mean. What is a tat?
Karl says
This looks so yummy and I'm sure the kids will enjoy making them as much as eating them!
Pamela says
Linzer.....not just for Christmas any more.
Beth says
Definitely not. 🙂 The first time I made Linzer Cookies was for Mother's Day. I love that you can cut them into all sorts of shapes for just about any occasion.
Sharon Perry says
I love your tutorial with all great tips! I was given a set of Linzer cutters, will certainly use these for my valentine luncheon.
Beth says
I'm so glad you found the tutorial helpful. Enjoy baking your Linzer Cookies for Valentine's Day. It's a wonderful time to make them for a party.
Jen DiMartino says
Hi Beth, thank you so much for sharing your recipe, can you please tell me how much almond flour we should be measuring out if we are already going with pre-ground almond flour? Thank you very much!!!!
Beth says
Hi Jen,
You can swap out 4 ounces (108 grams) which is 1 cup of almond flour for the balanced almond slivers.
Enjoy the cookies!
Janis says
This is by farthe best set of instructions I’ve ever seen for a cookie recipe and I’ve read thousands. I just baked some linzer cookies before seeing your recipe but will try yours for sure. You answered all the questions I had including almond meal vs flour, when to fill with jam, if they can be frozen and how they should be stored. Incredibly informative. I loved it!
Beth says
I'm so happy you found the instructions really helpful. I do hope you give this recipe a try. I'm sure you'll love it.
Cheryl says
Oh.My.WORD. These cookies are incredible!! Thanks for all the help with such detailed instructions and photos!
Beth says
Thanks Cheryl. I'm so happy to share my experience with you all!
Heather says
These cookies are beautiful!! I especially love the teddy bear with the heart 🙂
Beth says
Thanks Heather. I agree, the teddy bear cookies are my favorite too. 🙂
The Partiologist says
The cookies are so beautiful and delicate like you said! Looks like I need to get my Linzer cutters out again!
Beth says
Any time of year is the perfect time to make Linzer Cookies. I'm sure you will have some fun designs.
Alli says
These are such fun and pretty Cookies!! I adore making these every year!
Tara says
Aww, these remind me of my Oma Rabal. She went all out for the holidays. Can't wait to try them -- thanks for all of the great tips!
Beth says
I love that these remind you of your Oma. 🙂
Kara says
I've been wanting to try my hand at Linzer cookies for years, I even bought some tiny cookie cutters. Your recipe looks so yummy, and I love that they have toasted almonds in them. I need to just do it!
Beth says
I do hope you give them a try. I'm pretty sure you will love them.