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?
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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.
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.
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.
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.
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.
FAQs & Cookie Cutters
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.
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
Recipe
Best Linzer Cookies (Original Austrian Family Recipe)
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
- 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
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Cadence Yang
Why is there so much yapping before the actual recipe... tuff recipe tho