This post is sponsored by Bob’s Red Mill. All opinions are mine.
Master classic Linzer cookies with a time-tested recipe and practical tips to manage sticky dough easily. Expect a delicately light, crisp texture that melts in your mouth.
What are Linzer cookies?
Linzer cookies are the cookie-sized version of Linzertorte, a traditional Austrian tart filled with jam and finished with a dusting of powdered sugar. The pastry takes its name from the Austrian city of Linz and is known for its nutty, buttery dough paired with a fruity filling.
Why you’ll love these cookies:
These cookies are a holiday classic, but they’re simple enough to enjoy anytime. They have a delicate, crisp surface and a tender interior that practically melts when you bite into them.
They can be a bit fussy because the dough is soft and sticky, but with a few dependable tips—like chilling and working quickly—you can handle the dough with confidence and get consistently beautiful results.
Why I love Bob’s Red Mill
I’ve used Bob’s Red Mill products for years. Their flours and whole grains are high quality and minimally processed, giving reliable results in baking. Their products are widely available at grocery stores, which makes them convenient for everyday baking.
Key ingredients
- Powdered sugar – makes the cookies extra tender and crisp compared with granulated sugar.
- Egg yolk – adds richness without excess moisture.
- Lemon juice – a classic addition that brightens the dough and balances the richness.
- Flour – works well with all-purpose flour or Bob’s Red Mill 1-to-1 gluten-free flour.
- Almond flour – regular almond flour is fine; other nut flours like hazelnut or pistachio also work.
- Filling – traditional red currant jam is classic, but raspberry jam, curd, dulce de leche, caramel, ganache or Nutella are all delicious alternatives.
How to make this recipe
1. Make the dough
You can prepare the dough up to a week in advance. Beat room-temperature butter and powdered sugar until light and fluffy, about 2 minutes. Add the egg yolk, lemon juice, almond extract, and salt, mixing until combined. Stir in the all-purpose flour and almond flour until just combined.
Tip
The dough will be soft and sticky—this is normal. Use a silicone spatula to handle it easily.
Divide the dough into two portions, wrap each in plastic, flatten into discs, and refrigerate for at least 2 hours or up to 2 days. You can also freeze dough for longer storage.
2. Shape the cookies
Once chilled, unwrap a disc, lightly dust with flour, and place it between two sheets of parchment paper. Roll to about 1/8-inch thickness. It’s okay if the dough cracks—press it together and continue. Work quickly, and if the dough softens, chill it for 10–15 minutes to firm up.
Tip
Place the parchment on a silicone mat before rolling so the dough stays put.
Peel the top parchment and cut 2-inch rounds. Arrange on a parchment-lined baking sheet. For the top halves, cut a small window in the center with a 1-inch cutter or the back of a piping tip so each top matches a bottom. Gather scraps, chill, and re-roll as needed. Chill cut cookies at least 10 minutes before baking.
Tip
Use an offset spatula to lift cut cookies to the baking sheet so they keep their shape.
Be sure to make the same number of top and bottom cookies and refrigerate again before baking.
3. Bake the cookies
Preheat oven to 325°F (163°C). Bake the chilled cookies for 13–15 minutes, until the edges are lightly golden. Let them rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Tip
Cookies are very soft right from the oven. Let them set briefly on the baking sheet before moving to a rack to avoid breaking.
4. Fill the cookies
Generously dust top cookies with powdered sugar. Spread about 1/2 teaspoon of your chosen filling over each bottom cookie, then gently place the top cookie over it. Be careful—these cookies are delicate and can break if handled roughly.
Tip
Spread filling evenly and place the top gently to avoid breaking the cookie. A thin layer of filling will keep the cookies crisp longer.
Tips for success
- Chill the dough well before rolling and cutting to keep the cookies from spreading.
- If the dough softens while you work, return it to the fridge for a short rest.
- Use a flat offset spatula to transfer cookies to the baking sheet.
- Chill cut cookies before baking to maintain shape.
- Fill cookies the day you serve them for the best crisp texture.
- Store cookies in an airtight container to preserve freshness.
Storing tips
Linzer cookies are at their best when freshly filled—crisp and delicate. After a day or two the cookies will absorb moisture from the filling and become softer, which some people prefer.
- Store filled cookies in an airtight container at room temperature for up to 3 days. If filled with curd or other perishable fillings, refrigerate.
- Unfilled cookies keep in an airtight container for up to a week at room temperature, or freeze for up to a month.
Classic Linzer Cookies
Print Recipe
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- ½ teaspoon coarse kosher salt
- 2 cups all-purpose flour
- 2/3 cup almond flour
For filling and decoration:
- ½ cup jam
- powdered sugar for dusting
Instructions
To make the cookie batter:
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In a mixing bowl, beat butter and powdered sugar on low, increasing to medium-high until fluffy, about 2 minutes.
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Add egg yolk, lemon juice, almond extract, and salt; mix until combined, about 1 minute.
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Stir in all-purpose flour and almond flour on low speed until just combined. The dough will be soft and sticky—this is normal.
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Divide the dough into two, place each portion on plastic wrap, flatten into ½-inch discs, wrap tightly, and refrigerate at least 2 hours or up to 2 days.
To shape and bake the cookies:
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Preheat oven to 325°F (163°C).
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Unwrap chilled dough, dust lightly with flour, and roll between parchment to 1/8-inch thickness. Chill between steps as needed to keep the dough firm.
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Cut 2-inch rounds from one disc for bottoms. From the second disc, cut the same number of rounds and punch a 1-inch window in the center for the tops. Refrigerate cut cookies at least 15 minutes before baking.
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Bake one sheet at a time for 13–15 minutes until edges are lightly golden. Let rest on the sheet 5 minutes, then transfer to a wire rack to cool completely.
To assemble the cookies:
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Dust top (window) cookies with powdered sugar.
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Place about 1/2 teaspoon of jam on each bottom cookie, spread gently, and top with the dusted cookie. Be gentle to avoid breaking the tops.
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Store filled cookies in an airtight container and enjoy within a few days for best texture.
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Tips & Notes
Note 2: Regular almond flour works fine; you can also use other nut flours like hazelnut or pistachio.
Note 3: Any jam or filling works—try raspberry jam, lemon curd, dulce de leche, or Nutella.
Storing tips:
Fill cookies the day you plan to serve them for best texture. Store filled cookies in an airtight container up to 3 days at room temperature (refrigerate if filled with curd). Unfilled cookies keep up to a week at room temperature or up to a month frozen.
Nutrition
