These classic Linzer cookies are buttery, delicate sandwich cookies filled with jam and dusted with snowy powdered sugar — a timeless favorite for Christmas cookie trays. Tested twice to ensure perfect texture: crisp edges and a soft jam center that holds for days.

Ingredients

Makes about 24 sandwich cookies

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• ¾ cup (90 g) powdered sugar, plus more for dusting
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 cup (96 g) almond flour
• ¼ teaspoon salt
• ¾ cup (240 g) raspberry jam (or your favorite jam)

Swaps & Notes

Step-By-Step Instructions

1. Make the dough
   In a large bowl, beat butter and powdered sugar until fluffy. Mix in egg yolk and vanilla. Add all-purpose and almond flours plus salt; mix until dough forms. Divide and shape into 2 discs. Chill for 1 hour.
2. Cut and bake
   Preheat oven to 350°F (175°C). Roll out dough to ⅛ inch (3 mm) thickness. Cut out an equal number of tops (with a center shape) and bottoms. Bake 10–12 minutes, until edges are just golden. Cool completely.
3. Fill and dust
   Spread jam on the flat side of bottom cookies. Place a cut-out top over each and gently press. Dust with powdered sugar. Let set for 30 minutes before storing.

Pro Tips & Variations

• Chill dough thoroughly for clean cutouts.
• Swap almond flour for hazelnut flour for a nutty twist.
• For vibrant color, use seedless raspberry or red currant jam.
• Freeze unfilled cookies up to 2 months; fill before serving.
• Add a touch of lemon zest to the dough for brightness.
• Store between parchment to keep powdered sugar intact.

Serving Suggestions

• Serve with tea or hot cocoa for a cozy dessert tray.
• Wrap 3–4 cookies in cellophane with ribbon for easy gifts.
• Add to a holiday cookie box with shortbread and sugar cookies.

Storage & Reheating

• Refrigerate: Store filled cookies in an airtight container up to 5 days.
• Freeze: Freeze unfilled cookies up to 2 months; thaw before filling.
• Reheat: Not required; serve at room temperature.
• Food safety: Avoid refreezing after jam filling.

FAQs

Q1: Can I make Linzer cookie dough ahead?
A1: Yes, refrigerate up to 3 days or freeze dough discs for 2 months.

Q2: Why are my cookies too soft?
A2: They may be underbaked; extend bake time by 1–2 minutes.

Q3: What jam works best?
A3: Raspberry or red currant jam offer tart contrast and hold well.

Nutrition (per serving)

Calories: 160; Protein: 2 g; Carbs: 18 g; Fat: 9 g

Festive Linzer Cookies Recipe

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• Author: ARTICLE PINTEREST
• Total Time: 1 hour 30 minutes
• Yield: 24 sandwich cookies 1x
• Diet: Vegetarian

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Description

Buttery almond sandwich cookies filled with raspberry jam and dusted with powdered sugar — a classic, giftable holiday cookie for 2025. Tested twice for clean edges and a tender center.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar, plus more for dusting
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 cup (96 g) almond flour
• 1/4 teaspoon salt
• 3/4 cup (240 g) raspberry jam (seedless preferred)

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Instructions

1. Make the dough: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla and mix until combined. Add the all-purpose flour, almond flour, and salt; mix just until a soft dough forms. Divide the dough into 2 discs, wrap, and chill for 1 hour.
2. Cut and bake: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll one disc at a time to about 1/8 inch (3 mm) thick. Cut out cookies with a round or fluted cutter; cut centers from half of the cookies to make tops. Transfer to parchment-lined baking sheets. Bake 10–12 minutes, or until the edges are just turning golden. Cool completely on wire racks.
3. Fill and dust: Spread a small amount of raspberry jam on the flat side of each bottom cookie. Top with a cutout cookie and press gently to sandwich. Dust generously with powdered sugar. Let set for 30 minutes before packaging.

Notes

• Dairy-free: use plant-based butter sticks. • Gluten-free: use a 1:1 GF flour blend with xanthan gum. • Fill just before serving if storing longer than 3–4 days. • Freeze unfilled cookies up to 2 months; thaw, then fill.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baked
• Cuisine: Austrian

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 8 g
• Sodium: 45 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg

Keywords: festive linzer cookies recipe, holiday cookie ideas 2025, raspberry jam cookies, almond flour cookies, Christmas cookies, sandwich cookies, cut-out cookies