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+ servings
Several Linzer cookies in a loaf pan that's lined with parchment paper.

Linzer Cookies

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These Linzer cookies are made with an almond cookie dough and a raspberry jam filling. No holiday gathering is complete without a plate of these cookies to nibble on! 
Course Dessert
Cuisine American
Keyword Christmas, Linzer cookies, Valentine's Day
Prep Time 1 hr
Cook Time 12 mins
Chilling Time 2 hrs
Total Time 3 hrs 12 mins
Servings 22 cookies
Author Danielle


For the Dough

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 1 cup blanched almond flour (100 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened to room temperature (230 grams)
  • cup granulated sugar (135 grams)
  • 1 large egg at room temperature
  • Zest of 1 medium lemon optional, but recommended
  • 2 teaspoons pure vanilla extract
  • ½ cup raspberry jam (155 grams)
  • 2 to 3 tablespoons confectioners sugar (15 to 23 grams)


  • To make the cookie dough: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  • In another large mixing bowl using an electric mixer, beat the butter and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, lemon zest, and vanilla extract until fully combined.
  • Add the dry ingredients and mix until just combined, the cookie dough will be a little crumbly at first but will come together as you continue mixing it.
  • Divide the dough in half. Place each half of the dough onto a large piece of parchment paper that is lightly sprinkled with flour. Flatten the dough just a bit with the palm of your hand and then place another large piece of parchment paper on top. Use a rolling pin to roll the dough to about ¼ inch thick, between the parchment paper. Repeat with the other half of the dough and two more pieces of parchment paper.
  • Once both pieces of dough are rolled out between parchment paper, place onto a baking sheet and into the fridge to chill for at least 2 hours.
  • Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the fridge, then remove the top layer of the parchment paper and cut into 2-inch circles (or a similar consistent shape). Place 2 inches apart on the parchment-lined baking sheets. Re-roll any scrap pieces of cookie dough to cut out more cookies, flouring the surface and top of the dough as needed.
  • In half of the round cut-out cookies, cut out a small circle (or shape) in the centers. Use a small cookie cutter, or even the circular back of a piping tip.
  • Bake for 10 to 12 minutes, or until the tops of the cookies are set and the edges are lightly browned. Baking time will vary depending on if you’re baking the whole circle cookies or the pan with the cutout centers.
  • Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
  • To fill and assemble the cookies: Once the cookies have cooled, dust the center cutout cookies with powdered sugar. Set aside.
  • Spread 1 teaspoon of jam onto the bottom of the solid cookies (without the center cutouts). Then, top each jam cookie with one of the confectioner-dusted cookies.



Storage Instructions: Store the cookies in an airtight container at room temperature for up to 5 days. Note that the cookies will soften over time. 
Freezing Instructions: Cookies will freeze well for up to 3 months in a freezer bag/container. Thaw to room temperature before serving.
Raspberry jam: I recommend using a good-quality jam like Bonne Maman raspberry jam.