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Box of decorated Linzer Cookies
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5 from 65 votes

The softest and best Linzer Cookies

Baking Linzer cookies is a delicious holiday tradition in Austria, where they originated. These buttery and soft sandwich cookies have been a favorite for centuries because of their sweet taste and delicate texture. Although they are considered Christmas cookies, they are usually enjoyed all year round!
Prep Time45 mins
Cook Time27 mins
Chill1 hr
Total Time2 hrs 12 mins
Course: Dessert
Cuisine: Austrian
Keyword: linzer cookies
Servings: 32 sandwich cookies
Calories: 121kcal


  • 1 cup butter (226g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 large egg yolks
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 2 tablespoon freshly squeezed lemon juice (30ml)
  • 2 ½ cups all-purpose flour, spooned and leveled (300g)
  • 1 cup almond flour, spooned and leveled (100g)
  • ½ cup jam of your choice (160g)
  • OPTIONAL powdered sugar for decoration


  • Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon,  vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days. 
  • On a lightly floured surface roll out dough discs into a ¼ inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling 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 place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.



*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.


Calories: 121kcal