This recipe for Holiday Linzer Cookies combines the richness of buttery shortbread with the tartness of raspberry preserves. The nutty flavor from the almond flour in the dough adds depth and complexity. The shortbread is tender and crumbly, while the raspberry filling provides a chewy, moist contrast.
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The tell-tale signs of a Linzer cookie are the top cookie, which has a small cut-out revealing the filling inside, and the rich coating of powdered sugar. These cookies are sandwiched together with raspberry preserves but other types of jam or preserves can also be used.
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Ingredients
This Linzer Cookie recipe uses the following ingredients:
- All-purpose flour: sift the flour to remove any clumps
- Almond flour: use a finely ground almond flour (Trader Joe's sells a reasonably priced bag of almond flour)
- Granulated sugar
- Salt and ground cinnamon
- Butter: use unsalted butter at room temperature. The butter and sugars are creamed together to help aerate the cookies. Cold butter will not aerate as well as room temperature butter.
- Egg: use a room temperature egg. Cold eggs can cause the butter to curdle when creating the cookie dough.
- Raspberry preserves: use homemade or store-bought seedless preserves.
- Powdered sugar: optional. The powdered sugar is sprinkled over the top cookie before assembling the linzer cookies.
See recipe card for quantities.
Linzer cookies Instructions
Follow the directions below to make these festive holiday Linzer cookies:
Sift flour to remove any lumps. Combine all-purpose flour, almond flour, salt and ground cinnamon in a bowl. Whisk well to evenly distribute.
Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
Add the egg. Mix on low speed until incorporated.
Add the flour mixture and mix on low speed until combined.
Form the dough into a flattened square (approximately ½" thick). Wrap well and place in the refrigerator for 1 hour.
Transfer the dough to a floured surface. Use a rolling pin to roll out the dough until it is about ¼" thick.
Cut out shapes using cookie cutters of your choice. Cut out a 'window' from half of the cookies (the cookies with the window will be the top cookie). Re-roll any remaining dough scraps and repeat the process. Place cookies on sheet pans taking care to not distort the shapes. Bake at 350℉ (180℃) for 9 - 10 minutes or until the tops are a pale golden color.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely. Transfer the cookies with the window cut-outs to a baking sheet. Use a fine mesh strainer to dust with powdered sugar.
Spread a dollop of raspberry preserves on the solid cookies. Carefully place a window cookie on top of the jam.
Enjoy!
Variations
This Holiday Linzer cookie recipe can be adapted to allow for variety of flavor combinations:
- Citrus flavors - zesty flavors work well with this cookie. Add 1 tablespoon of fresh lemon or orange zest to the cookie dough when adding the egg.
- Gluten-free - substitute an equal amount of 1 to 1 gluten-free flour replacement for the all-purpose flour. King Arthur and Bob's Red Mill are both good brands for gluten-free flour.
- Hazelnut - replace the almond flour with finely ground hazelnut flour and replace the raspberry preserves with Nutella.
Equipment
You need the following equipment for the Linzer cookie recipe:
- Mixer: a hand mixer or stand mixer may be used. Since this recipe uses the creaming method to make the cookie dough it is difficult to mix by hand.
- Bowls, measuring cups and spoons
- Baking sheet pans
- Parchment paper or silicone baking mat: the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Rolling pin
- Cookie cutters: use your choice of cookie cutter shapes. You need a combination of 2" cookie cutters and smaller cutters to create the window for the top cookie. Alternatively, use a Linzer cookie cutter set.
Storage
Place the cookies in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Top tip
Keep your eye on the Holiday Linzer Cookies when baking. These cookies are quite thin and you don't want them to burn!
FAQ
What is the origin of Linzer cookies?
More holiday dessert recipes
Looking for more recipes to sweeten up your holidays? Try these:
📋 Recipe
Holiday Linzer Cookies
Equipment
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
- Cookie cutters use any shape you want
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Almond Flour use finely ground
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Cup Unsalted butter softened
- ⅔ Cup Granulated Sugar
- 1 Large Egg room temperature
- ¾ Cup Raspberry preserves
- 1 Cup Powdered sugar optional for sprinkling over cookies
Instructions
Linzer cookie dough
- Sift flour to remove any lumps.
- Combine flour, almond flour, salt and ground cinnamon in a bowl. Whisk until evenly distributed. Set bowl aside for later.2 Cups All Purpose Flour, 1 Cup Almond Flour, ½ teaspoon Salt, ½ teaspoon Ground Cinnamon
- Using a stand-mixer with the paddle attachment, begin mixing butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape down sides of bowl as needed. (note: a hand-mixer may also be used)1 Cup Unsalted butter, ⅔ Cup Granulated Sugar
- Add egg to mixing bowl. Mix on low speed until well combined. Scrape down sides of bowl as needed.1 Large Egg
- Add flour mixture to mixing bowl. Mix on low speed until combined.
- Form dough into a flattened square (approximately ½" thick). Wrap well and place in refrigerator for 1 hour.
Bake cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 cookie sheet pans by lining with parchment paper or silicone baking mats.
- Transfer dough to a floured surface. Use a rolling pin to roll out dough until it is about ¼" thick.
- Cut out shapes using cookie cutters of your choice. Cut out a 'window' from half of the cookies (the cookies with the window will be the top cookie). Re-roll any remaining dough scraps and repeat the process.
- Place cookies on prepared sheet pans taking care to not distort the shapes.
- Bake cookies for 9 - 10 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Assemble cookies
- Optional: Transfer the cookies with the window cut outs to a baking sheet. Use a fine mesh strainer to dust with powdered sugar.1 Cup Powdered sugar
- Spread a dollop of raspberry preserves on the solid cookies. Carefully place a window cookie on top of the jam.¾ Cup Raspberry preserves
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Jacqueline says
These Linzer cookies are beautiful. I made a smaller batch as a trial run. Will definitely be making these again for Christmas. Easy and delicious!
Oscar says
Loved these Holiday Linzer Cookies! The combination of buttery shortbread and raspberry preserves is always a winner. The almond flour added a nice touch to the texture.
Elizabeth says
I actually used a flax egg instead of a regular one and it worked really well! These were delicious - loved this recipe.