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?
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Step-by-step video tutorial
Ingredients
For a full list of ingredients see Recipe Card.
FAQs & Cookie Cutters
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.
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.
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.
Then bake, cool completely, and fill with jam.
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. Consider using a suitable butter substitute for cookies if you prefer a different approach.
- 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.
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
Recipe
The softest and best Linzer Cookies
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
Video
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Tatiana
Fabulous! My Austrian friend called me to thank me for the best Kinder cookies he’s tasted in the US. He said “they tasted exactly as he remembered them” & even sent a picture to his sister who lives in Austria 😊
He mentioned the Vanillekipfer cookies and I just noticed you are also sharing that recipe!! Will make this weekend! Thank you!! 😊
Sheila Collins
Can I replace the almond flour with all purpose in this receipe?
Stan Ivanov
Hi Sheila,
This will change the recipe a lot and we don't recommend it.
I H
Made them 2x in the past few months and received rave reviews. Delicious!
Linda B
Made these today. Absolutely fantastic. Will add to my “Must make for Christmas List”
Carolle
Best linzer cookies recipe I found!!
Still , I was curious to know your opinion. I like thumbprints cookie with almond extract. I was wondering if I was to add some almond extract to the linzer cookie should I replace completely the vanilla extract or keep the amount of vanilla extract (1tsp) and add 1/4 of almond extract or half and half of both extracts. I also don’t want to lose the lemony flavor of the cookies.
Stan Ivanov
Hi Carolle, thanks for the kind words. I understand what you mean, but for this recipe to remain traditional we recommend sticking to almond flour and vanilla bean or vanilla extract.
Delia
These came out perfect! will definitely be making them again!
Camille
I have only made these two times (double batches), but they were an absolute hit each time! They are quite easy and relaxing to make since I have a large sheeter at home that I use for fondant cakes. I just sandwich the dough between two sheets of parchment and roll to the correct thickness. I’ve only used raspberry and apricot jams, but I’m curious if it would taste good with Nutella or Biscoff. Each time my husband ate a cookie he would reminisce about his childhood and how this recipe reminded him of real European linzer cookies his great grandmother used to make! Looking forward to making it again!
ANN
I THOUGHT THAT THE ALMOND FLOUR CAUSED THE COOKIES TO LOSE SOME OF THERE NICE CRUNCH AND TASTE. I MUCH PERFER GROUND, NON BLANCHED ALMONDS. I DID HOWEVER LIKE THE IDEA OF USING A REAL VANILLA BEAN.
HERE’S A QUESTION… YOU SUGGEST THAT PEOPLE USE A SCALE TO MEASURE INGREDIENTS AS THAT IS THE BEST WAY TO GET THE PERFECT RESULTS, ESPECIALLY WHEN USING ALMOND FLOUR WHICH CAN BE DRYING. YET YOU DIDN’T BOTHER TO CONVERT THE RECIPE TO THE METRIC SYSTEM. WHY IS THAT? I AM AN AVID BAKER AND ALWAYS DO THE CONVERSIONS MYSELF, BUT IF YOU’RE GOING TO HIGHLY SUGGEST DOING IT THAT WAY THEN AT LEAST GIVE THOSE MEASUREMENTS AS WELL.
CB
There is an option just above the ingredients whether you want to US Customary or Metric, as well as double or triple the recipe. Side note: please stop using all caps when you leave comments online. No need to be THAT person.
Beth
You may not know that when you use all-caps online, it looks like you are yelling. Your comment may be read as more aggressive than you meant it.
All caps can be easier to see. There should be ways to enlarge the web's type for you if you need to.
Robert Sypnier
This one I have to try. And it’s only because of my Polish & German heritage And I enjoy cooking !
Ariane
Excellent recipe! Thanks.