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Learn how to bake original Austrian Linzer Cookies just like I learned from my mother in Austria! This family recipe for soft, butter, and filled with jam cookies has been passed down through generations. It has been a family favorite for many decades. By the way, have you tried my vanilla crescent cookies called Vanillekipferl yet?
![Best Linzer Cookies (Original Austrian Family Recipe) (1) Best Linzer Cookies (Original Austrian Family Recipe) (1)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2021/09/Original-Linzer-Cookies-Recipe-10.jpg)
Jump to:
- What are Linzer Cookies?
- Why You Will Love This Linzer Cookies Recipe
- Ingredients
- Step-by-Step Video Tutorial
- How to Make Linzer Cookies
- Expert Tips for Success
- More Cookie Recipes
- Recipe
What are Linzer Cookies?
Linzer cookies are soft and buttery cookie sandwiches that are filled with jam. A traditional Christmas sandwich cookie from Austria and are often made with apricot or strawberry jam.
The cookies are generally round and may have a straight or fluted edge. The center of the top cookie is often cut out with a shape to allow the jam to show.
They're so popular that you can buy them in stores all year round, not just during the holiday season, even though they're considered Christmas cookies.
Why You Will Love This Linzer Cookies Recipe
- Special Occasion Cookie. While you can certainly make these cookies any time of year, they're especially suited for holidays such as Christmas and Valentine's Day because you can cut out the tops into seasonal shapes. Linzer heart cookies are perfect for your favorite Valentine.
- Great Flavor. The cookies are soft and buttery while the jam adds a burst of fruit flavor.
- Make Ahead. You can easily make the cookie dough in advance making these cookies a perfect option to get ahead on your holiday baking.
If you love filled cookies you've got to try these Christmas Thumbprint Cookies next!
Ingredients
- Unsalted butter: I love baking with unsalted butter for more control over the salt. You can use salted butter but likely will need to adjust the amount of salt you add. There are options for a suitable butter substitute for cookies but any swap may impact the texture and flavor of the cookie.
- Powdered sugar: Gives the cookies their cake-like texture. I don't recommend swapping for granulated sugar as it may impact the texture of the cookies.
- Egg yolks: Egg yolks bring flavor and texture to the cookies giving them a tender texture.
- Salt: Essential for balancing the flavors -- even in desserts.
- Cinnamon: Cinnamon adds some warmth and spice creating a more complex flavor to the buttery cookies.
- Vanilla bean: My preference is to use Bourbon vanilla beans, the type of vanilla originally used in these sandwich cookies. The flavor is much more natural and intense than other vanilla options. However, if they're not available you can also use a teaspoon of vanilla paste or pure vanilla extract.
- Lemon juice: Use freshly squeezed for the best flavor.
- Flour: These cookies combine all-purpose flour and almond flour creating a delicate texture with the essence of almond flavor. Make sure you measure properly by spooning the flour into a measuring cup and leveling it with a knife.
- Jam: Apricot or strawberry jam are traditional options but you can use other types of jam if you prefer. In Austria, it's popular to add a bit of rum to the apricot jam. Add 1-2 tablespoons of dark rum to your jam if you want to add some rum.
![Best Linzer Cookies (Original Austrian Family Recipe) (2) Best Linzer Cookies (Original Austrian Family Recipe) (2)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2023/11/List-of-Ingredients-for-Linzer-Cookies.jpg)
For a full list of ingredients and their quantities see the recipe card.
Step-by-Step Video Tutorial
How to Make Linzer Cookies
Making the dough is as easy as making regular sugar cookie dough.
Step 1: Mix the butter until creamy. Add the powdered sugar followed by the egg yolks. Stir in the vanilla, salt, lemon juice and cinnamon.
Step 2: Add the flour and almond flour and mix into the ingredients.
Step 3: Divide the dough in half and shape it into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
![Best Linzer Cookies (Original Austrian Family Recipe) (3) Best Linzer Cookies (Original Austrian Family Recipe) (3)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2018/12/Original-Linzer-Cookies-Recipe.jpg)
Step 4: Roll out the dough on a lightly floured surface until it's ¼-inch (0.6cm) thick. Cut out the cookies and place them on baking sheets lined with parchment paper leaving 1-inch (2.6cm) between the cookies as they don't spread at all.
![Best Linzer Cookies (Original Austrian Family Recipe) (4) Best Linzer Cookies (Original Austrian Family Recipe) (4)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2018/12/Original-Linzer-Cookies-Recipe-3.jpg)
Step 5: Bake the cookies and then cool completely. Once cooled spread the jam on the solid cookie base and then top with the decorative cookie top with a cutout.
![Best Linzer Cookies (Original Austrian Family Recipe) (5) Best Linzer Cookies (Original Austrian Family Recipe) (5)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2018/12/Original-Linzer-Cookies-Recipe-4.jpg)
Expert Tips for Success
- Work in Batches. The dough contains a lot of butter, so it will become soft as you work with it. For best results, roll out one sheet of dough at a time and keep the second one refrigerated until the entire first sheet of dough is cut and ready to bake. If the dough gets too soft, put it back in the fridge. You can also work in smaller batches and quarter the dough if that's easier for you.
- Working with the Dough. The dough may feel soft and sticky but you want to avoid adding more flour to make it easier to work with it. Use just enough flour to roll and cut the dough. Adding too much flour to the dough may make the Linzer cookies dry and crumbly.
- Roll Gently. Gently roll out the dough with increasing pressure but avoid pressing too hard on the dough or it will tear.
- Measure Properly. I highly recommend using a kitchen scale and weighing the ingredients. Cups vary in size and too much (almond) flour will dry the cookies out. If using cups instead of a kitchen scale, fluff up the flour, spoon it into the cups, and level with the back of a knife.
- Store: Store in an airtight container at room temperature for up to 1 week. You can also freeze the filled cookie sandwiches or just the cookies and fill them after thawing. Individually wrap each cookie tightly in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap them and let them sit on the counter for 1 hour.
![Best Linzer Cookies (Original Austrian Family Recipe) (6) Best Linzer Cookies (Original Austrian Family Recipe) (6)](https://i0.wp.com/www.alsothecrumbsplease.com/wp-content/uploads/2018/12/Original-Linzer-Cookies-Recipe-6.jpg)
FAQs & Cookie Cutters
Can I make the cookie dough ahead of time?
Yes, you can store the cookie dough in the refrigerator for two days before rolling and baking. For longer storage, place the wrapped dough discs in freezer bags or containers and freeze for up to 3 months. When you're ready to bake the cookies, place the wrapped dough in the refrigerator overnight to thaw.
What cookie cutters do you use for Linzer cookies?
You want to use a round cookie cutter with smaller-shaped cookie cutters to make the decorative tops. I got mine from my mother when I was still living in Austria and Wilton sells Linzer Cookie cutters that look similar to mine and are the same size, 2 inches (5 cm) in diameter. Their cookie cutter set is available on Amazon. However, any 2-inch cookie cutters will work.
More Cookie Recipes
- Chocolate Pistachio Biscotti Recipe
- Buckeye Cookies
- Peanut Butter and Jelly Cookies
- Chocolate Chip Pecan Brown Butter Cookies
- Easy Gingerbread Men Cookies
Recipe
Linzer Tart Cookies
4.99 from 344 votes
Author Also The Crumbs Please
Calories: 134kcal
Servings: 32 sandwich cookies
Prep 1 hour hour
Cook 27 minutes minutes
Chill 1 hour hour
Total 2 hours hours 27 minutes minutes
Print Pin Rate
Baking Linzer cookies is a delicious holiday tradition in Austria, where they originated. These buttery and soft sandwich cookies are popular for centuries for their sweet taste and tender texture. Although they're considered Christmas cookies, they're usually enjoyed all year round!
Ingredients
- 1 cup unsalted butter
- 1 cup powdered sugar, sifted
- 2 large egg yolks
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 vanilla bean* or 1 teaspoon vanilla extract
- 2 tablespoon freshly squeezed lemon juice
- 2 ½ cups all-purpose flour spooned and leveled
- 1 cup almond flour spooned and leveled
- ½ cup apricot or strawberry jam
- powdered sugar for decoration optional
Instructions
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. On low speed, stir in flour and almond flour just to combine.
Divide the dough in half and shape into 1-inch (2.6cm) thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.
Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.
On a lightly floured surface, roll out one dough disc at a time ¼ inch (0.6cm) thick. Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets. You should end up with about 64 cookies.
Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Notes
*Prep the Vanilla Bean: First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
- Work in Batches. The dough contains a lot of butter, so it will become soft as you work with it. For best results, roll out one sheet of dough at a time and keep the second one refrigerated until the entire first sheet of dough is cut and ready to bake. If the dough gets too soft, put it back in the fridge. You can also work in smaller batches and quarter the dough if that's easier for you.
- Working with the Dough. The dough may feel soft and sticky but you want to avoid adding more flour to make it easier to work with it. Use just enough flour to roll and cut the dough. Adding too much flour to the dough may make the Linzer cookies dry and crumbly.
- Roll Gently. Gently roll out the dough with increasing pressure but avoid pressing too hard on the dough or it will tear.
- Measure Properly. I highly recommend using a kitchen scale and weighing the ingredients. Cups vary in size and too much (almond) flour will dry the cookies out. If using cups instead of a kitchen scale, fluff up the flour, spoon it into the cups, and level with the back of a knife.
- Store: Store in an airtight container at room temperature for up to 1 week. You can also freeze the filled cookie sandwiches or just the cookies and fill them after thawing. Individually wrap each cookie tightly in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap them and let sit on the counter for 1 hour.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Nutrition
Calories: 134kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 39mgPotassium: 17mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Course Dessert
Cuisine Austrian
Did you make this recipe?Leave a feedback and rate this recipe!
About Sabine
Sabine is a professional baker, cookbook author, and award-winning food photographer.
Reader Interactions
Comments
Annie
I've made these cookies twice now. My family loves them. Thank you!Reply
Andrew Betrix
Came out perfect, I changed nothing, I am at 7800 ft altitude & this recipe was flawless, I used smuckers seedless red raspberry
And Diamond almond flour, I also sifted the almond & regular flour before spooning & leveling . Will be make hundreds of them, test batch was superb, wish I could leave a picture. Thanks 😋😋😋Reply
Patricia
I am looking forward to baking these, however, I am unable to view the entire video. It plays halfway, then a Windows 11 ad comes on & the video moves to a new recipe. ???
Reply
Stan Ivanov
Hello Patricia. Half way through the video there is a pop up that asks if you want to keep playing the existing linzer cookie recipe. The default is to skip to the next one, so just make sure you don't miss this popup.
Reply
Patricia
Thank you so much! One more question...I measure my flours on a digital scale. Are there specific amounts you recommend? I use 113 g/ cup of flour...
Lauren
What a delicious cookie!! I subbed 1 cup of hazelnut flour for the almond flour, and I used raspberry jam for the filling. Spectacular!Reply
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