Linzer Cookies

This is the absolute BEST Linzer Cookies recipe ever! These gorgeous and easy cookies are buttery, flaky shortbread filled with sweet jam and dusted with powdered sugar. A Christmas Cookie Classic!

Linzer Cookies Are A Classic Christmas Cookie Recipe!

I love a classic cookie. I mean they’re classics for a reason, right? And I’ve really been trying to perfect the classics for you because there’s nothing more rewarding int he kitchen than really knowing how to nail a classic recipe…don’t you think?

And yes, while Linzer Cookies are most popular around the holidays, they certainly are a cookie that can be enjoyed year round.

Use whatever flavor of preserves you like most and be proud that you just made one of the prettiest cookies ever!

Linzer Biscuit Cookies on a wire rack

What Are Linzer Cookies?

I will admit, I had to google this. Of course, I’ve been eating Linzer Cookies forever, but it never occurred to me to wonder about why they’re called “Linzer”. So I thought it might be a fun to find out their origin story!

Linzer Cookies are named after a Linzer Torte, which was originated in Linz, Austria. The torte is a pastry traditionally filled with black currant preserves and topped with a lattice crust.

So the cookies take the same idea and flavors of the torte, but the dough is cut into cookies instead and sandwiched with the preserves. The cut out shape on top mimics the lattice crust!

If These Are Linzer Cookies, Where are the Nuts?

I know some of you guys will have hang-ups that there are no almonds or nut flavor in this recipe, as there are in a traditional torte. You can absolutely add in almond extract if you prefer that flavor!

How To Make Linzer Cookies

How Do You Make Linzer Cookies?

They are actually very simple to make. The dough is very much like a shortbread, and you can purchase delicious, high quality preserves at any local supermarket nowadays.

What Do You Need For the Dough?

Only 5 ingredients are necessary:

  • Butter
  • Granulated Sugar
  • Vanilla
  • Salt
  • All Purpose Flour

You could certainly add more flavor to the dough if you would like, such as:

  • Lemon Zest
  • Almond Extract
  • Cinnamon

Linzer Cookie FAQs

HELP! Why is my dough dry?!

One of the complaints I hear most often from this recipe is that the dough was too dry and crumbly. Yes, this is a drier dough, but it shouldn’t crumble apart. I promise the recipe works as written, as I have made these cookies time and time again!

Are There Supposed To Be Eggs?

Nope. The cookies are more like shortbread, no eggs are needed. However I have had people add an egg or two and say they came out ok. I can’t speak to that however.

Do You Have To Use Biscuit Cutters?

No, of course not! Any shape will work. I have this set of biscuit cutters thatI use all the time and they’re great, but if you don’t want to buy them you can use any 2- inch round cutter. Or to be honest you could really use any shape you would like!

What Kind Of Preserves Do You Recommend for Linzer Cookies?

You can use just about any flavor you prefer! I like raspberry and strawberry best, but here are some other ideas:

  • Black Currant (the traditional choice)
  • Apricot
  • Peach
  • Fig
  • Cherry
  • Apricot-Raspberry

Can You Freeze Linzer Cookies?

Oh yes, absolutely! You can freeze the finished cookies airtight for up to a month. You will need to re-dust them with powdered sugar, as that will melt when they thaw, but beyond that, these are amazing to freeze!

Can You Freeze the Cookie Dough?

Sure! Make the dough, flatten it into a disk as stated in the recipe and freeze it just like that! I do recommend thawing it in the refrigerator because the dough should be chilled to hold the shape of the cutter.

Linzer Torte Cookies dusted with powdered sugar

If you’ve never tried Linzer Cookies, you definitely should give them a try!

Looking For More Christmas Cookie Recipes? Try These:


Linzer Cookies

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 18 minutes
  • Total Time Total Time: 38 minutes + chill time
  • Yield Yield: 40 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


Linzer Cookies are a classic holiday cookie recipe! Use whatever preserves you like best!



  • 1 1/2 cups butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 1/2 cups all purpose flour
  • 3/4 cup raspberry or strawberry preserves
  • 1/2 cup powdered sugar


  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined.
  2. Turn mixer to low and add in the flour, mixing until just combined.
  3. Remove the dough, flatten it into a disk and wrap in cling wrap. Refrigerate for at least 1 hour.
  4. Line a baking sheet with parchment paper and set aside.
  5. Remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.
  6. Dust a clean counter with flour and using a rolling pin, roll the dough out to 1/4- inch thick.
  7. Cut out the dough using a round 2- inch round biscuit cutter or cookie cutter. In half of the rounds, cut out  circle (or shape) in the centers. You can use a small cookie cutter, or even the back of a piping tip.
  8. Place the dough on the prepared baking sheet and place baking sheet in the freezer.
  9. Preheat the oven to 350°F. When the oven is preheated, remove the baking sheet from the freezer and bake for 18-20 minutes, or until the edges are lightly golden.
  10. Transfer the cookie to a wire rack to cool completely.
  11. Once cooled, spread about 1 teaspoon of preserves on the bottoms of the solid cookies. Gently press the cut out cookies on top of the preserves.
  12. Dust all the cookies with powdered sugar.


Store airtight at room temperature for up to 5 days.

Nutrition Information:

1 cookie
10.3 g
41.5 mg
4.7 g
22.5 g
1.6 g
12.2 mg

Keywords: cookies and cups, linzer cookies, christmas cookies, cookie recipe, linzer cookie recipe, linzer tart cookies, how to make linzer cookies, easy linzer cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jan 5, 2022 7:07 am

I also found the dough a bit crumbly (the cookies cracked while in the oven) but it was still delicious, and the powdered sugar covered the cracks! Perfect shortbread-like consistency–will definitely be making these again! 🙂

Dec 27, 2021 9:57 am

I made the recipe as written and it was initially too crumbly when mixing with the mixer, but mixed perfectly when I used my hands (I imagine the warmth from my hands helped to soft and mix the butter further). After sitting in the fridge overnight, I was able to roll it out on a flour surface after warming up smaller sections with my hands (like clay) – once warmed it rolled out nicely with light flouring, and the cookies kept their shape after baking. I actually made this along side a linzer recipe with almond flour and have to… Read more »

Dec 22, 2021 8:02 am

Hi all. I had read the comments before starting. I saw many saying the dough would not roll and crumbled. I was tempted to add the suggested egg. However recipe calls for enough butter, that I didn’t think it would be an issue. So I threw caution to the wind and made recipe as Shelly suggested. I stored dough in fridge for 24 hours. I left on counter for about an hour. I was in the middle of an Italian butter cookie crisis. When it came time to roll, I opted not to roll on a dusted surface but I… Read more »

Dec 21, 2021 11:14 pm

I will never make this recipe again!!! I tried my best to roll out the dough but it kept on breaking! It never came together, too dry, what a waste of money and time!!! Due to my frustration, I tossed the dough that was before I read the comments. Please rewrite your post or make a correction and add and egg or something for easier rolling!!! To save others from disappointment.

Dec 21, 2021 2:20 pm

I followed the recipe to a T and the batter was too crumbly. It would not hold together. I wish I read the comments but I was able to catch the fact that it is recommended to add one egg. I added one large egg and it did come together. I have it in the fridge will chill and see how it rolls out.

Last edited 5 months ago by Bianca
Dec 17, 2021 8:06 pm

As with many other posts, I also had issues with the dough holding together. I followed the recipe as written. Now I wish I had read other comments and added an egg to the dough.

Dec 11, 2021 7:28 pm

First time i followed receive to a T and the dough would not roll out. Second time it rolled but it took me so long because it kept breaking. Third time i added an egg to the dough and it rolled out beautifully and i baked for 12 minutes. Hope this helps others!

Dec 10, 2021 12:43 pm

Made these and they were perfect as written! I left the dough in the fridge overnight and had to wait a bit longer than 10 minutes for it to soften. I also didn’t freeze the unbaked cookies before baking, so they spread the tiniest bit and needed less time to bake…I would do it that way again, as the spread amount was very minimal and I was able to get cookies into my mouth more quickly, ha ha. And as good as they were when first assembled, they were spectacular the next day, after the jam had soaked in a… Read more »

Oct 8, 2021 11:23 pm

I have to agree the dough was very difficult to roll out and was very crumbly. I was able to make them but I had to bake them for 12 minutes, 16 they burned. I can probably go at 10. I also am debating adding an egg to see if this will improve the ease of rolling the dough.

Sep 17, 2021 5:12 pm

Do we use baking powder or baking soda in this recipe

Feb 14, 2021 1:42 pm

I have to agree with many bakers in the comments – this dough is far too crumbly! It would not come together so I tried adding water. It came together somewhat, but when I took it out of the fridge it would not roll out and just fell apart. I ended up adding egg to save the dough as others did. Not sure why the recipe author maintains that this recipe works just fine!

Dec 21, 2021 11:17 pm
Reply to  Liz

I totally agree with you. Same issues here!!!

Feb 11, 2021 9:36 am

This dough was extremely crumbly and didn’t come together. I added an egg and a small amount of egg white I had in the fridge. Then dough came together. I divided it into two discs and put in fridge to chill

Feb 11, 2021 4:04 pm
Reply to  Janine

And the end result was delicious

Jan 23, 2021 11:50 pm

Making these for Valentine’s Day. Wondering if I can substitute Almond Flour for All Purpose Flour?

Jan 14, 2021 12:22 pm

Hi, looking forward to making these cookies! Just wanted to check about the butter – salted or unsalted?

Lubna Abdool Rahman
Jan 15, 2021 1:52 pm
Reply to  Shelly

Thanks Shelly!

Dec 23, 2020 11:52 am

Also followed this recipe to a T but was so crumbly I could not roll it out. Very disappointed.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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