The easiest cut-out Linzer Cookies that are ready to eat in one hour! They’re buttery, chewy and surprisingly easy to make. Perfect for Christmas and holiday cookie swaps!
I’m back, baby! It’s been six months since I pressed post on a new recipe and gosh, I have missed this. I’ve been writing my manuscript for my debut cookbook (out next year 😉) but I’ve handed it in and now we can get back to blogging – my favourite. And I’m kicking things off with some AMAZING Christmas cookie recipes.
These beautiful Linzer Cookies are a showstopping sandwich cookie for the holiday season. It’s surprisingly how just a few staple pantry ingredients can create something so delicious. Just like a simple Scone or a basic Butter Cake, it really is the magic of baking.
A touch of almond meal gives these cookies a crumbly texture and a nutty flavour, which I love to emphasise using some sweet almond extract and a sprinkling of cinnamon. The biscuits are then dusted with icing sugar and sandwiched together with sticky raspberry jam. Bliss!
Why you will love this recipe
- Buttery and chewy: Using just a few ingredients, this Linzer Cookie recipe produces a beautiful shortbread cookie that’s soft, chewy and melts-in-your-mouth. A touch of cinnamon and almond gives these cookies a festive holiday flavour.
- Quick to make: This recipe uses cold butter which means you can make and roll these cut-out cookies with minimal chill time.
- Keep well: These biscuits seem to develop a deeper flavour over time and taste even better on day two and three as the jam soaks into the cookie just a little.
- Perfect for Christmas: With their beautiful jam-filled window, these easy Linzer Cookies are the perfect addition to your holiday table or cookie exchanges.
Recipe testing
I’ve wanted to develop my own recipe for raspberry Linzer Cookies for the longest time. I’ve always been taken by their stunning looks, and I’m a huge shortbread fan in any shape or size.
A few years ago I created my easy recipe for cut-out Sugar Cookies. After testing multiple iterations, I got completely overwhelmed trying to work out how long to chill them for to get them to hold their shape. Too much depended on the exact temperature of the butter – it was a nightmare. Then I remembered the cold butter trick from my Copycat Levain Bakery Cookies.
Using cold butter means you can make the cookie dough, roll it and cut it straight away. No chill time needed! So I knew it would work wonderfully well in these Linzer Cookies too. Of course, if your dough gets sticky at any point, you can always pop it in the fridge for 10 minutes and try again.
For my first attempt, I included almond meal but felt the biscuits were a little too thick and lacking in flavour. So I tried again, but I removed the baking powder for a more crumbly biscuit, while also adding in cornflour and using icing sugar (powdered sugar) to help produce a softer shortbread. I also bumped up the cinnamon and added some almond extract.
I loved the flavour but felt the cookie was a bit flat and dense. So I tried again, this time adding a little baking powder back in, and doubling the almond extract, cinnamon and salt. I also went back to caster sugar for a less crumbly texture and I absolutely loved it. This Linzer Cookie was the best of all. They were buttery, chewy, soft and a little crisp too.
I also tried pushing the jam through a fine mesh sieve to create a more jammy, sticky raspberry jam filling. It works but it’s a faff. Using regular jam or preserves straight from the jar works just fine in my opinion. You do you though!
I just love to make a cut-out cookie like these for Christmas and Valentine’s Day.
Ingredients
You only need a handful of basic ingredients to make these homemade Linzer Cookies. Here’s a quick snapshot of the key ingredients you’ll need, along with any substitutions. You can find the full list of ingredients in the recipe card below.
- Caster sugar: While some Linzer Cookie recipes call for icing sugar or powdered sugar, I found caster sugar produced a more robust cookie – less dry and crumbly. You can use granulated sugar if you don’t have access to caster sugar.
- Almond extract: This cookie went to the next level with a dash of almond extract. However, if you don’t have it, you can leave it out or add a little bit more vanilla extract.
- Almond meal: I tested this recipe using almond meal. It is not the same as almond flour – almond meal is made from ground almonds with their skin on, while almond flour uses blanched or skinless almonds. However, you can substitute almond flour if that’s what you have at home. You can also try this recipe using hazelnut meal (ground hazelnuts).
- Raspberry jam: I’ve chosen to fill these using raspberry jam, however you can really choose any jam or preserve you like. Strawberry jam, apricot jam or even lemon curd work wonderfully well.
How to make Linzer Cookies
Here’s a quick step-by-step photo guide on how to make Linzer Cookies from scratch. You’ll find the full method and ingredients in the recipe card below.
Step 1: In a large mixing bowl, beat together cold butter and sugar until combined.
Step 2: Add vanilla, almond and egg. Beat again until combined.
Step 3: Add the dry ingredients: flour, almond meal, baking powder, cinnamon and salt.
Step 4: Beat briefly until a soft cookie dough forms.
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Step 5: Shape the cookie dough into a round disc and cut it in half. Pop half in the fridge.
Step 6: Use a rolling pin to roll out the dough until it’s 0.6 cm (1/4 inch) thick.
Step 7: Cut out cookies using a 6.5 cm (2.5 inch) round cookie cutter. Repeat process with remaining cookie dough.
Step 8: Use a small 2 cm (0.75 inch) cookie cutter to cut out the middle of half of the cookies.
Step 9: Bake cookies for 12-14 minutes. Leave to cool completely. Spread jam on the bottom cookies without holes.
Step 10: Dust the top cookies with holes with icing sugar. Then carefully place them on top of the biscuits covered in jam.
Storage and make-ahead instructions
Storage: Linzer Cookies keep quite well for 3-4 days. Keep them in an airtight container at room temperature. These sandwich cookies soften over time but they become chewier with a more intense almond flavour.
Make-ahead: You can easily make the biscuit dough ahead of time. Simply wrap the dough in plastic wrap and place it in the fridge until you are ready to use it. Bring it back to room temperature before rolling and continuing from step 7 in the recipe card below. You can also roll out the dough and cut out the cookies. Place them on prepared baking trays and pop them in the fridge for up to 24 hours until you are ready to bake.
Freezer instructions: You can also freeze the cookie dough prior to rolling and cutting. Wrap it tightly in plastic wrap and place it in a sealed ziplock bag or airtight container in the freezer. To use it, simply defrost on room temperature until it’s soft enough to roll.
You can also freeze the baked cookies – but best to do it before you have filled them with jam. Then just defrost, dust with icing sugar and fill with jam when you are ready to serve.
What cookie cutter should I use?
To create these lovely Linzer Cookies, I use a 6.5cm (approximately 2.5 inch) fluted cookie cutter. You can use any round cookie cutter that’s about that size.
For the middle holes, I use a small 2cm or 0.75 inch cookie cutter in a variety of shapes like circles, hearts, stars and flowers.
Frequently asked questions
Absolutely! You can leave out the almond meal and instead add a total of 315 grams (2 and 1/4 cups) plain flour to the cookie dough.
Almond meal is not the same as almond flour – almond meal is made from ground almonds with their skin on, while almond flour uses blanched or skinless almonds. However, you can substitute almond flour if that’s what you have at home. You can also try this recipe using hazelnut meal.
I’ve used raspberry jam, but you can use any of your favourite jams or preserves. Curds like lemon or passionfruit curd also work wonderfully well. Nutella, dulce de leche or chocolate ganache too!
Absolutely! You can even use this recipe to make different shapes. Cut cookies using festive cookie cookie cutters or bake them as simple one layer shortbreads.
More Christmas cookies to love
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Let’s Bake
Easy Linzer Cookies
Easy cut-out Linzer Cookies that can be ready to eat in one hour.
Ingredients
- 175 grams (3/4 cup) unsalted butter, cold, roughly chopped
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 large egg, cold
- 245 grams (1 and 1/4 cups) plain flour or all purpose flour
- 75 grams (3/4 cup) almond meal (see notes)
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
To decorate
- 85 grams (1/3 cup) raspberry jam (see notes)
- Icing sugar or powdered sugar
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking or parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Start to mix on low speed. It’ll take a few minutes for your butter to soften, but eventually it’ll come together.
- Turn the mixer up to medium speed and beat just until your butter and sugar are combined and smooth. There shouldn’t be any lumps of butter. Scrape down the sides and bottom of the bowl.
- Add vanilla extract, almond extract and the cold egg. Mix briefly on low speed to combine.
- Finally, add the flour, almond meal, baking powder, cinnamon and salt. Mix on low speed until a soft, but thick cookie dough forms. It may seem dry and crumbly at first, but just keep mixing and it’ll slowly come together.
- Shape the cookie dough into a large round disc using your hands. Then cut it in half. Cover one half of the dough in plastic wrap and place it in the fridge until you are ready to roll it.
- Place a large sheet of baking or parchment paper on your bench. Put the remaining cookie dough disc on top. Place another sheet of baking or parchment paper on top of the cookie dough. Roll out the dough until it’s approximately 0.6cm (1/4 inch) thick.
- Lightly dust a 6.5cm (approximately 2.5 inch) fluted or round cookie cutter in flour and then cut out cookies and carefully transfer them to your prepared trays. These will become the bottoms of your cookie sandwiches. You can re-roll the excess dough twice and cut out more cookies. If at any point, the cookie dough gets too soft to cut, pop it into the fridge for 10 minutes and try again.
- Bake the cookies for 12-14 minutes or until they’re just starting to go golden on the edges. Remember the cookies will firm up as they cool. Transfer the baked cookies to a wire rack to cool completely.
- Meanwhile, roll out the remaining dough until it’s approximately 0.6cm (1/4 inch) thick. Lightly dust a 6.5cm (approximately 2.5 inches) fluted or round cookie cutter and then cut out cookies and carefully transfer them to your prepared trays. These will become the tops of your cookie sandwiches. You can re-roll the excess dough twice and cut out more cookies. If at any point, the cookie dough gets too soft to cut, pop it into the fridge for 10 minutes and try again.
- Now you’ll want to cut out the middle of each cookie, using a small cookie cutter (roughly 2cm or 0.75 inch wide). You can discard the middle pieces of dough or bake them as little extra cookies.
- Bake the cookies for 12-14 minutes or until they are just starting to go golden on the edges. Transfer cookies to a wire rack to cool completely.
- To assemble, turn the first batch of cookies over and generously smear jam on the cookies leaving a small rim around the edges.
- Sift the icing sugar over the tops of the cookies (that have the holes cut out of them), then place them on top of the jam-covered cookies.
Notes
Cold butter: If you find the cold butter too hard to work with (a stand mixer comes in handy here), you can absolutely follow this recipe using softened butter. You will likely need to chill your dough for 30 minutes before rolling and cutting it out.
Almond extract: The almond extract works so beautifully in these cookies. However, you can leave it out if you prefer or add a touch more vanilla instead.
Almond meal: Almond meal is made from ground almonds with their skin on. Almond flour is made from blanched or skinless almonds. I have tested this recipe using almond meal but you can use almond flour if that’s what you have at home.
Raspberry jam: I’ve chosen to fill these using raspberry jam, however you can really choose any jam or preserve you like. Strawberries, apricot or even lemon curd would work wonderfully well.
Storage: Keep filled cookies in an airight container at room temperature. They keep well for a few days – and are even nicer on day two!
Make-ahead instructions: You can easily make the biscuit dough ahead of time. Simply wrap the dough in plastic wrap and place it in the fridge until you are ready to use it. Bring it back to room temperature before rolling and continuing from step 7 in the recipe card below. You can also roll out the dough and cut out the cookies. Place them on oven trays and pop them in the fridge for up to 24 hours until you are ready to bake.
Freezer instructions: You can also freeze the cookie dough prior to rolling and cutting. Wrap it tightly in plastic wrap and place it in a sealed ziplock bag or airtight container in the freezer. To use it, simply defrost on room temperature until it’s soft enough to roll.
You can also freeze the baked cookies – but best to do it before you have filled them with jam. Then just defrost, dust with icing sugar and fill with jam when you are ready to serve.
Nutrition Information
the best
Josh says
Loved these! Took them to my son’s kindy and they all raved about them.
Jessica Holmes says
Yay! I’m so happy to hear that!