linzer cookies: 1 amazing soft bite

There’s just something about holiday baking that shifts the atmosphere in the kitchen, isn’t there? When I look back on the moments that truly felt joyful and peaceful—far from the stress of my old corporate life—they usually involve simple things made beautiful, like these classic linzer cookies. I am thrilled to share what I call the ‘Ultimate Soft & Buttery Almond Linzer Cookies with Raspberry Filling.’ These aren’t just cookies; they are little bites of edible art that prove baking can be incredibly rewarding without being complicated. If you’re looking for that perfect recipe to share or gift this season, you’ve absolutely found it here. I promise these beautiful sandwich cookies will quickly become a staple in your yearly baking rotation. Find more simple joys here.

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Why These linzer cookies Are Your New Favorite Holiday Baking Recipes

I know we all have that one classic favorite when it comes to Holiday Baking Recipes, but trust me, these linzer cookies knock everything else out of the park. They strike that perfect balance between looking impressively gourmet and tasting like pure comfort. If you’re aiming for that show-stopping look without the fuss, this is the recipe for you.

• They are wonderfully tender! This isn’t some hard, brittle shortbread; it’s a decadent cookie that practically melts.
• That buttery flavor gets a serious upgrade thanks to the addition of almond flour, making them irresistible.
• The bright raspberry jam peeking through that little window is just stunning, especially under the sweet snow of powdered sugar.

We are talking about beautiful, melt-in-your-mouth Buttery Shortbread Cookies, but better! You can check out my recipe for Caramel Ritz Cracker Cookies if you like that sweet-and-salty combo, but these Linzers are pure classic elegance.

Achieving the Perfect Soft Texture in linzer cookies

The secret to keeping these delicate is realizing they are not meant to be cracker-crisp shortbread. The richness comes from beating that butter perfectly and using just one egg yolk instead of a whole egg. The extra fat keeps them tender right out of the oven! The biggest pitfall here is overmixing once the flour goes in. Just mix until the dough barely comes together. That soft dough is your ticket to a pillow-soft cookie instead of a hard one.

Essential Ingredients for Amazing linzer cookies

When we talk about making truly amazing linzer cookies, the quality of your ingredients really shines through. Since these are naturally buttery shortbread cookies, you need to pay attention to the details here. We’re using specific amounts of both all-purpose flour and almond flour; don’t skip that almond scoop! It’s what gives these Austrian Cookies that distinctive, slightly nutty, sophisticated flavor profile that you can’t get otherwise. Make sure your butter is truly softened, not melted, and use real vanilla and almond extracts if you can.

For reference, here are the key players that make up our dough:

• 1 cup unsalted butter, softened just right
• 1/2 cup granulated sugar
• 1 large egg yolk (this is crucial for softness!)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon salt

Don’t forget the filling components: 1 cup of raspberry jam and 1/4 cup of powdered sugar for that snowy top!

Ingredient Notes and Substitutions for linzer cookies

I always want you to feel empowered to make a recipe your own, even with these traditional jam filled cookies. The almond flour is non-negotiable for the true flavor, though! If you need a gluten-free option, the notes say you can swap in a good quality 1-to-1 gluten-free baking blend for the all-purpose flour, and it works beautifully. As for the jam inside those windows? Raspberry is the classic choice because of that bright sweet-tart flavor, but apricots are fantastic too. If you’re feeling adventurous, try lemon curd or even a little bit of Nutella for a richer twist. We’ll talk more about icing later, but for now, focus on getting those quality dough ingredients ready. If you’re looking for tips on making homemade colored icing down the road, I have a post about cookie icing recipe to check out!

Step-by-Step Instructions to Make linzer cookies

Okay, this is where the magic happens, but don’t panic! It’s easier than they look. First things first, you need to get that beautiful dough ready. Start by beating the softened butter with the granulated sugar until it’s light and fluffy—this takes a minute or two, but it incorporates the air we need for those tender cookies. Next, we mix in the egg yolk, vanilla, and that lovely almond extract.

Once that’s smooth, we gradually add our dry ingredients—the all-purpose and almond flours plus the salt—mixing only until everything just comes together into a soft dough. The absolute most crucial thing here is that we do not overmix! Overmixing develops gluten, and we want a soft cookie, not a tough one.

Now, trust me on this one: Divide the dough, wrap those disks tightly in plastic wrap, and make sure they chill in the fridge for at least one full hour. This chilling step is vital, especially for cutout cookies recipe like these, because it prevents them from spreading into sad little puddles!

Tips for Cutting and Assembling linzer cookies

Once chilled, preheat your oven to 350°F (175°C). Lightly flour your surface and roll out the dough to about 1/8-inch thickness. You want them thin enough to be delicate but thick enough to hold that jam filling inside. Use your round cutter for the bases and a smaller cutter—a tiny circle or a sweet little star—for the tops that create the window.

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Here’s my pro tip for keeping things neat: If the dough starts sticking to your cutters, pop the whole thing (dough still on the sheet) back into the freezer for five minutes. It firms right up! After they bake and cool completely—and I mean *completely*—spread a thin layer of raspberry jam on the solid bottom pieces, gently place the top over it, and get ready for the grand finale!

Expert Tips for Perfect linzer cookies Every Time

Baking should feel intuitive, but when you want these linzer cookies to look flawless, a few expert pointers really help build your confidence. First, pay close attention to the oven temperature; these are delicate cookies! If your oven runs hot, the edges can brown too fast, making them crisp instead of soft. If you suspect that, drop the temperature down by 10 degrees and add a minute or two to the bake time. Consistency here is everything.

I already mentioned not to overmix the dough, but I’ll say it again because it’s so important for achieving that beautiful almond cookie texture. Only mix until those last flour streaks disappear. Also, when it comes to the final dusting, wait until the cookies are completely, totally cool. If you dust warm cookies, the powdered sugar just melts right into a sticky glaze. Nobody wants sticky! Wait until they reach room temperature, then use a fine-mesh sieve to dust them generously. It gives you that spectacular, professional look every single time. It’s details like this that elevate these from good sugar cookie icing that hardens moments to truly memorable baking.

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Serving Suggestions for these Traditional European Cookies

Now that you’ve baked these gorgeous, delicate linzer cookies, how should you present them? Honestly, they look fantastic just sitting on a white platter, but they truly shine when paired with something warm. Since they are perfect little Tea Cookies, I love setting them out when friends stop by for an afternoon chat, maybe with a strong cup of black coffee or a nice cup of Earl Grey.

For the holidays, these definitely make the best impression on any platter. They look so elegant next to something simple, like a fudgy chocolate square. They were a huge hit at my last Christmas Cookie Exchange Ideas party! If you need a wonderful drink to serve alongside them, check out my recipe for a Non-Alcoholic Christmas Punch—it’s festive and bright, just like these cookies!

Storage & Make-Ahead Tips for linzer cookies

One of the brilliant things about these buttery almond sandwich cookies is that they are actually fantastic for making ahead of time, which is a lifesaver during busy holiday seasons! You can bake the plain cookies—the bottoms and the tops—and store them in a large, airtight container layered between sheets of wax paper for up to five days. They actually firm up a bit during storage, which is nice.

Now, about assembling them: I highly recommend *not* jamming them together until just a day or two before you plan to serve them. Once the raspberry jam is in there, the moisture starts to soften the cookie dough. If you like them slightly crisp like a traditional shortbread, assemble them the day you plan to serve. If you love that soft, chewy quality, assemble them the day before. They keep beautifully, but they won’t last long once people see them! If you need other easy treats to store alongside these, you must try my Easy Peanut Butter Fudge recipe.

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Frequently Asked Questions About linzer cookies

I get so many wonderful questions when people first try making these absolutely gorgeous linzer cookies, especially around the holidays. Let me tackle a few of the most common concerns so you feel completely confident starting your batch. These are surprisingly straightforward, but knowing these little secrets makes all the difference!

Can I skip chilling the dough for linzer cookies?

Oh, I really wish you could, because I know we all want cookies *right now*! But please, trust me on this one: do not skip that chilling step. If you try to cut the cookies when the dough is room temperature, it will get sticky, smear everywhere, and you’ll end up with misshapen blobs instead of pretty, distinct cutout shapes. Chilling firms up that butter just enough so your cutters make crisp edges, preventing the cookies from spreading into flat puddles while baking. It’s worth the wait!

What is the best jam for linzer cookies?

For the most classic, traditional look—and my personal favorite—you absolutely cannot beat a bright, tart raspberry jam. It cuts through the buttery almond dough perfectly. However, if you want to change things up for your next batch of jam filled cookies, apricot preserves are a close second and work just as well. For something really different, try a lovely lemon curd or even a smear of chocolate hazelnut spread if you’re leaning towards a richer flavor profile!

How do I make gluten free linzer cookies?

This is a great question, especially since we all have different baking needs! The good news is that we can easily adapt this recipe for a gluten free option. In the recipe notes, I mention that you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking blend. You don’t need to change much else, which keeps the flavor and texture surprisingly close to the original. They bake up wonderfully!

If you want to see another popular treat we make for gifting, check out my recipe for Christmas Sugar Cookie Bars!

Nutritional Estimates for Homemade linzer cookies

I always get asked about the numbers once people start baking something so delicious! Remember, these estimates are based on my ingredient measurements for about 24 linzer cookies, so they are a guideline, not a strict measurement. Since this is a rich, buttery cookie, we see standard values for homemade treats.

Per cookie, you are looking at roughly:

• Calories: 180
• Total Fat: 11g
• Carbohydrates: 18g
• Protein: 3g

It’s a wonderful treat for a special occasion or as part of your holiday baking spread. Enjoy it, you deserve it!

Share Your linzer cookies Creations

I put my heart into sharing the best linzer cookies recipe with you, and now I’d truly love to see what you create! Once you make these buttery beauties, please come back and rate the recipe down near the bottom—five stars if you loved them! I also hope you leave a comment telling me which jam you picked for the filling; I’m always looking for new ideas. And if you snap a picture of your beautiful cutouts, please share it with me over on Facebook!

Come say hello at Pure Cooking Joy on Facebook—I can’t wait to see your delicious work!

Soft and Buttery Almond Linzer Cookies with Raspberry Filling

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Make these classic Linzer cookies for a beautiful, delicious treat. They feature a tender, buttery almond dough sandwiched with bright raspberry jam and finished with a dusting of powdered sugar.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 12 min
• Total Time: 92 min
• Yield: 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1 cup raspberry jam
• 1/4 cup powdered sugar, for dusting

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Instructions

1. Beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
2. Add the egg yolk, vanilla extract, and almond extract. Mix until just combined.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
8. Use a round cookie cutter to cut out circles. Use a smaller cutter (like a star or circle) to cut a small shape out of the center of half of the circles to create the ‘window’ tops.
9. Place the cookies on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Once cool, spread about 1 teaspoon of raspberry jam onto the flat bottom cookies.
12. Place the cutout top cookies over the jam. Gently press them together.
13. Sift powdered sugar over the top cookies before serving or storing.

Notes

• For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
• You can substitute raspberry jam with apricot preserves, lemon curd, or Nutella for different flavors.
• The cookies are softest when fresh but firm up slightly after sitting overnight.
• If the dough becomes too soft while cutting, return the remaining dough to the refrigerator for 15 minutes.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12
• Sodium: 55
• Fat: 11
• Saturated Fat: 6
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 1
• Protein: 3
• Cholesterol: 30