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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!

Why You Will Love My Linzer Cookies Recipe

  • 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!
Linzer Biscuit Cookies on a wire rack

What Are Linzer Cookies?

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!

How Do You Make Linzer Cookies?

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
Cut out Linzer Cookies fresh out of the oven cooling on a wire rack
Here are the baked cut out Linzer cookies on a wire cooling rack before filling them with jam.

Linzer Cookie FAQs

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!

Linzer Cookies on a wire rack dusted with powdered sugar

What Kind Of Preserves Do You Recommend for Linzer Cookies?

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!

Can You Freeze Linzer Cookies?

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:

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Linzer cookies filled with strawberry preserves stacked with the top one broken in half

Linzer Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 16 reviews
  • Author: Shelly
  • 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

Scale
  • 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

  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.

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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53 comments on “Linzer Cookies”

  1. I’ve tried a couple of linzer tart recipes and none of them hit the mark, but this one did! From the shape to the size to the taste, this looks and tastes exactly like the linzer tarts we get from ou go-to bakeries, if not better. They were a huge hit with everyone and I will now use this recipe and only this recipe going forward!!!

    I did add an egg to the recipe based on the comments and the dough was perfect. After the dough was refrigerated I worked with the dough in small sections, a handful at a time.

    Question: have you ever tried the recipe using less butter? It tastes great the way it is I’m just curious if using a bit less would impact the taste. Thank you!






    1. I made a mistake with the butter and it was so dry I went back and added the required butter. I like the idea of adding the egg

  2. Question…. ?
    Yield is 40 cookies completed? (80 pieces?)
    or 20 cookies completed (40 pieces?)

    Trying to solve if I should double recipe! Lol

  3. Outrageously delicious! The first time I made the dough I overmixed. I was able to save after the dough was refrigerated for a couple hours. I put dough back in mixer and added a tablespoon of water until the dough was more pulled together. I knew I over mixed it, because when I went to roll it out after refrigerating it, it was very crumbly. The solution worked well for me. I’m making them for the second time today and fingers crossed that I don’t over mix the dough. Taste was not affected in any way. These were delicious and are definitely a keeper.






  4. I have been making this recipe for many many years. This looks like Ina’s recipe. Because linzer cookies are supposed to have an almond flavor I add 3 tsp almond extract. Also I add 1 egg. The texture always comes out perfect for rolling, i have gotten a ton of compliments with this recipe. I even was told my cookies were so much better than someone’s bakery.






  5. 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! 🙂






  6. 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 say I actually preferred the way these came out – they stayed so soft and buttery even several days after baking/assembling.






  7. 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 placed dough between two pieces of wax paper. Rolled beautifully. No issues with staying together, crumbled, or sticking to rolling pin.
    Now for baking time…as said above ovens very. My cookies baked to a golden brown edge at 350 for only 10 minutes. So keep an eye on your first batch to see what’s best with your oven.
    Cookies look and taste amazing! Shh…don’t tell me aunt. I didn’t use her recipe. I even woke my husband up try them.
    Thanks Shelly for sharing your recipe.
    Merry Christmas






  8. 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.

  9. 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.






  10. 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.

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