• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Subscribe
×

Home » Cookies

Linzer Cookies (Original Austrian Family Recipe)

Last updated on January 4, 2023Originally published December 6, 201885 CommentsSabine

Jump to Recipe

Learn how to bake original Austrian Linzer Cookies like I learned from my mother in Austria! This recipe has been passed down through generations and I'm excited to share it with you. These sandwich cookies are soft, buttery, and filled with jam. It has been a family favorite for many decades. By the way, have you tried my Vanillekipferl (vanilla crescent cookies) yet?

a dozen filled Linzer cookies in a wooden basket with powdered sugar on top

Step-by-step video tutorial

FAQs

What are Linzer Cookies?

Linzer cookies are soft, buttery and filled with jam. These are traditional Christmas sandwich cookies from Austria, which are usually filled with apricot or strawberry jam. 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.

Where did you get your cookie cutters from?

I got mine from my mother when I was still living in Austria. After some research I found that Wilton sells Linzer Cookie cutters that look similar to mine. Their cookie cutter set is available on Amazon. My cookie cutters are 2 inches (5cm) in diameter and so are theirs. However, any 2-inch cookie cutters will work.

Process shots

Making the dough is as easy as making regular sugar cookie dough. Start mixing the butter until creamy. Then add powdered sugar followed by egg yolks. Stir in the vanilla, salt, lemon juice and cinnamon. Finally add flour and almond flour. 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.

two unbaked cookies dough discs wrapped in plastic wrap

On a lightly floured surface, roll out the dough, ¼-inch (0.6cm) thick. Then cut out cookies and place on baking sheets lined with parchment paper. You can space them 1-inch (2.6cm) apart as they don't spread at all. 

cut out cookies on a baking sheet ready to bake

Then bake, cool completely, and fill with jam.

a half dozen filled cookie sandwiches

Expert tips for success

  • The dough contains a lot of butter, so it will become soft if rolled too long. Work in batches, roll out one sheet of dough at a time and keep the second 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.
  • Avoid counteracting the increased softness and stickiness of the dough as you roll it out with too much flour. Use enough flour to roll and cut the dough, but don't work too much flour into the dough or the Linzer cookies will become dry and crumbly.
  • Gently roll out the dough with increasing pressure but avoid pressing too hard on the dough or it will tear.
  • When it comes to apricot jam, it is popular in Austria to add a bit of rum to the jam. If you want that too, add 1-2 tablespoons of dark rum to your jam, depending on your preference.
  • I highly recommend using a kitchen scale and weighing the ingredients. Cups vary in size and too much (almond) flour would 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.
  • Whenever possible, use real Bourbon vanilla beans, as this is the type of vanilla originally used in these sandwich cookies.
sugar dusted Linzer cookie sandwiches with festive decoration

How long do they last?

Store in an airtight container at room temperature for up to 1 week.

Make ahead and freezing instructions

  • Cookie dough - Place wrapped dough discs in freezer bags or containers and freeze for up to 3 months. Place the wrapped dough in the refrigerator overnight to thaw.
  • Baked cookies - You can either freeze 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 and let sit on the counter for 1 hour.

More cookie recipes to try

  • Chocolate Pistachio Biscotti
  • Christmas Thumbprint Cookies
  • Buckeye Cookies
  • Gingerbread Men Cookies
  • Peanut Butter and Jelly Cookies
  • Brown Butter Cookies
a dozen filled Linzer cookies in a wooden basket with powdered sugar on top

The softest and best Linzer Cookies

4.99 from 207 votes
Author Sabine Venier
Calories: 134kcal
Servings: 32 sandwich cookies
Prep 1 hour
Cook 27 minutes
Chill 1 hour
Total 2 hours 27 minutes
Print Pin Rate
Baking Linzer cookies is a delicious holiday tradition in Austria, where they originated. Buttery and soft, these sandwich cookies have been 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
  • Optional powdered sugar for decoration

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

*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.

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
Keyword linzer cookies, linzer sandwich cookies
Did you make this recipe?Leave a feedback and rate this recipe!
« Orange Cake with Cranberry Filling
Eggnog Cheesecake with Gingerbread Crust »
23403 shares

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Rebecca Giordanetti

    December 14, 2021 at 5:53 am

    4 stars
    I made this recipe last night and I am very impressed!! I added some Almond extract like some others suggested and my dough did crack a little while rolling out but I noticed it stopped cracking after it was out of the fridge for a few minutes. I highly recommend this recipe if your looking for a delicious linzer cookie !

    Reply
  2. MS

    December 13, 2021 at 9:30 pm

    5 stars
    I was a little worried when the dough tasted a bit too almondy, but once baked these cookies were excellent. Held their shape nicely and were super delicious.

    Reply
  3. Carmen

    December 12, 2021 at 9:20 pm

    Can I make the dough ahead of time (about a week), refrigerate it and then cut and bake when I am ready to use it? Someone mentioned freezing them ahead of time in the comments, do they mean the baked and assembled cookies are frozen? If so how does that affect the texture, if at all? Thanks! Can't wait to make these!

    Reply
    • Sabine

      December 16, 2021 at 9:50 am

      You can make the dough ahead of time and either refrigerate it for up to 2 days or freeze it for up to 3 months. Let it thaw in the refrigerator overnight before rolling. I hope that helps!

      Reply
  4. Tina Ngo

    December 12, 2021 at 8:55 am

    Does the butter need to be at room temperature?

    Reply
    • Sabine

      December 12, 2021 at 1:27 pm

      It doesn't need to be but it is okay if it is. Room temperature butter doesn't need to be mixed as long as cold butter but that's the only difference really. I hope that helps!

      Reply
  5. Robin Prothro

    December 03, 2021 at 9:38 am

    Can these be made ahead and frozen?

    Reply
    • Sabine

      December 06, 2021 at 1:50 pm

      Yes, absolutely!

      Reply
  6. lucy

    November 15, 2021 at 3:54 pm

    where can I find those cute cookie cuters?

    Reply
    • Sabine

      November 16, 2021 at 1:06 pm

      I got them from my mother, and they have been in the family for a long time. I'm so sorry!

      Reply
  7. Cristina Totolan

    November 15, 2021 at 5:18 am

    Hi! I can't use almond flour because my kid is allergic.Can I substitute with regular flour? Thank you!

    Reply
    • Sabine

      November 16, 2021 at 1:10 pm

      In this case, it would be better to choose a regular sugar cookie recipe and fill the cookies with jam if you like. Almond flour is an essential ingredient in those cookies. Replacing it with flour would not give satisfactory results. I'm sorry.

      Reply
  8. Candace Jordan

    November 14, 2021 at 8:48 pm

    5 stars
    Perfect! I’ll try it with 1/4 tsp almond extract next time.

    Reply
  9. elizabeth b.

    November 08, 2021 at 12:59 pm

    When do you sprinkle the powdered sugar on top so that it doesn't cover the jam?

    Reply
    • Sabine

      November 08, 2021 at 1:09 pm

      You can sprinkle the powdered sugar on the top pieces before placing them on top of the jam. I usually sprinkle them when they're already put together as a sandwich. The sugar on the jam disappears from the moisture in the jam. I hope it helps!

      Reply
    • Jessica L

      December 18, 2021 at 12:17 am

      5 stars
      You can dust powdered sugar over the tops covering the jam, after they rest a while the powdered sugar dissolves where the jam is. These have been in my family for decades and I make them every year, plus powdering them before might just cause more trouble because you might mark them up if you touch the sugar on top.

      Reply
  10. Marko Radich

    November 08, 2021 at 11:11 am

    Do you use salted butter or unsalted?

    Reply
    • Sabine

      November 08, 2021 at 1:09 pm

      Unsalted butter.

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

More about me →


Currently trending

  • Cooked patty on a burger bun with lettuce
    How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • tiramisu cake decorated with whipped cream and cocoa powder on a cake plate
    Tiramisu Cake Recipe
  • A slice of Black Forest cake on a dessert plate
    Black Forest Cake (Traditional German Recipe)
  • Baked muffins in paper liners on a white serving plate
    How to Make Air Fryer Muffins
  • Stack of oatmeal cookies next to glass of milk
    Oatmeal Raisin Chocolate Chip Cookies
  • a dozen filled Linzer cookies in a wooden basket with powdered sugar on top
    Linzer Cookies (Original Austrian Family Recipe)
  • Stack of chocolate cookies on bright background
    Chocolate Cookies made with Cocoa
  • A slice of sacher torte with whipped cream on a dessert plate
    Sacher Torte Recipe

Favorites

  • Raw pizza dough on a pizza peel
    Cold fermented Pizza Dough
  • Fettuccine pasta covered in Alfredo sauce in a large pan
    Homemade Alfredo Sauce Recipe
  • A prepared cheeseburger on a serving board
    The Best Cheeseburger Recipe
  • Cut raspberry cake slices on a serving plate
    Easy Raspberry Cake Made From Scratch
  • Slices of blueberry bread on a white napkin
    Easy Blueberry Bread (fresh or frozen blueberries)
  • Burger sauce in a small bowl
    The Best Burger Sauce: 6 Ingredient Recipe

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Privacy Policy
  • Accessibility Statement

Copyright © 2023 Also The Crumbs Please

23403 shares
 

Loading Comments...