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 cookie recipe and I have perfected the nostalgia while also keeping this easy.
- Only a few ingredients needed.
- No need to chill the dough
- This is a naturally egg-free/nut free recipe
- Adaptable! You can use variations in extract flavors and filling flavors to really make these exactly how you like!
While Linzer Cookies are most popular around the holidays, they certainly are a cookie that can be enjoyed year round. 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! I know some even use almond flour in place of all purpose flour, but I don’t prefer that texture!
These cookie sandwiches are actually very simple to make. The dough is very much like shortbread cookies, 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, and make sure to head to the recipe card at the bottom of this post for the measurements and full instructions!
- Butter. I use salted butter in mine, but you can absolutely use unsalted butter as well.
- Granulated Sugar
- Vanilla Extract
- Kosher Salt
- All Purpose Flour
You could certainly add more flavor to the dough if you would like, such as:
- Lemon Zest
- Almond Extract
- Cinnamon
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 In Linzer Cookie Dough?
Nope. The cookies are more like shortbread not sugar cookies, no whole eggs or egg yolk 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!
You can use just about any flavor you prefer! I like raspberry jam and strawberry jam best, but here are some other ideas:
- Black Currant (the traditional choice)
- Apricot
- Peach
- Fig
- Cherry
- Apricot-Raspberry
- Don’t want to use fruit filling? Try Nutella, dulce de leche, peanut butter, or cookie butter!
Oh yes, absolutely! You can freeze the finished cookies in an airtight container for up to 2 months. 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.
If you’ve never tried Linzer Cookies, you definitely should give them a try!
Looking For More Christmas Cookie Recipes? Try These:
Print
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes + chill time
- Yield: 40 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Linzer Cookies are a classic holiday cookie recipe! Use whatever preserves you like best!
Ingredients
- 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
Instructions
- 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.
- Turn mixer to low and add in the flour, mixing until just combined.
- Remove the dough, flatten it into a disk and wrap in cling wrap. Refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper and set aside.
- Remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.
- Dust a clean counter with flour and using a rolling pin, roll the dough out to 1/4- inch thick.
- 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.
- Place the dough on the prepared baking sheet and place baking sheet in the freezer.
- 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.
- Transfer the cookie to a wire rack to cool completely.
- 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.
- Dust all the cookies with powdered sugar.
Notes
Store airtight at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 8.9 g
- Sodium: 32.2 mg
- Fat: 7 g
- Carbohydrates: 18.5 g
- Protein: 1.2 g
- Cholesterol: 18.3 mg
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I am looking forward to making this recipe, could you let me know when I should add the almond extract and how much would be good? thanks!
You would add it the same time as the vanilla extract, and I would start with 1/2 teaspoon
Thank you for a Linzer cookie recipe without nuts. I’ve always wanted to make them but my daughter is allergic to all nuts. We will definitely be adding these to our Christmas cookie list.
Just made this for the 4th of July….a HUGE hit…I will be adding this to my Christmas cookie list..Thank you for such a delicious cookie!
You’re welcome! Glad you enjoyed them!
This recipe works pretty well, but i did end up adding an egg since my dough was a little crumbly. Thanks for sharing the recipe with us!
This recipe is amazing. I followed it except I used almond extract instead of vanilla. They tasted delicious and came out looking beautiful and tasting great. Mine for some reason, we’re golden at 16 mins instead of 18, so I took them out. They were perfect. Must be my oven. Thanks Shelly for the recipe. Jeanne
So glad you liked them!!!
Thank you so much for lovely blog. Linzer Cookies Are A Classic Christmas Cookie Recipe!
Great keep it |
First time making this recipe, followed to a T, and I cannot roll it out it’s so crumbly.
What can I do to save this batch?
Help!
Allow the dough to warm up slightly and it will be great!
Hi Shelly,
I have not done the cookies yet, noticed that your receipy does not have egg. Please let me know if this is correct.
Thanks,
That is correct, no egg!
Hi Shelly,
When you say 40 cookies do you mean 40 sandwiches or 40 individual cookies and 20 sandwiches?
Thank you!
Sandwiches 🙂
Hi Shelly. My dough never came together it was just dry loose crumbs that would not form a dough ball. I threw it back in the mixer and added two eggs. These turned out well in the end but am very Leary of sharing this recipe!
That’s very strange. I have never had that issue ever with this dough and have made it many times! Glad it worked out for you!
Hi Shelly! I just mixed up the dough….or tried to. Is the flour amount correct? It seems like far too much flour and all I have is crumbs that don’t stick together well. I even only gradually added 3 cups. I am looking forward to making these!
I have the same recipe which I absolutely love but could you mean 3/4 lb of butter and not cup?
Oh my goodness, yes! Thanks so much for catching this!! All updated 🙂 1 1/2 cups!
Ok Peggy, I am SO sorry, but I realized I made typo in the recipe that is why you’re experiencing this! It’s 1 1/2 cups of butter, not 3/4 cups. Just let the butter come up to room temp and mix it in and chill the dough to fix yours!