When I was little, my grandmother would pull a tin of cookies from the cupboard and I’d know immediately: today would smell like butter and warm jam. Those tiny, jewel-lidded cookies—Linzer cookies—felt fancy even on a Tuesday. I still get that same little thrill when I cut out the rounds, watch the strawberry jam peek through, and dust them with powdered sugar until the kitchen looks like a snow globe. They taste like home: buttery, nutty, bright with lemon and strawberry. If you like a tender, crumbly cookie that snaps gently and melts on your tongue, you’re in the right place.
Quick Facts
- Yield: Serves 8–10 (makes about 24 cookies)
- Prep Time: 30 minutes (plus 30–60 minutes chilling)
- Cook Time: 10–12 minutes per batch
- Total Time: About 90 minutes
Why This Recipe is Awesome
These Linzer cookies balance crumbly, buttery dough with a bright, slightly tart strawberry jam center. They look impressive but behave like an easy, forgiving cookie. The edges go just golden, the centers stay tender, and every bite gives you a pop of sweet-tart strawberry. They’re so easy your friends will ask if you hired a bakery—don’t worry, I’ll never tell. Bonus: the dough handles beautifully, so you can roll and cut without drama.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest (optional, but lovely)
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour (finely ground almonds)
- 1/4 tsp kosher salt
- 1/2 tsp baking powder
- 3/4 cup good-quality strawberry jam or preserves (seedless preferred)
- Powdered sugar, for dusting
For the Sauce / Garnish (if applicable):
- Optional: a drizzle of melted chocolate or a sprinkle of finely chopped toasted almonds for extra crunch
How I Make It
Step 1:
First, preheat your oven to 350°F and line a baking sheet with parchment. In a large bowl, cream the butter and sugar until pale and fluffy—take about 3–4 minutes with a mixer. You’ll see the texture go from glossy to cloud-like; that’s your cue. Beat in the egg yolk, vanilla, and lemon zest until the mixture smells bright and buttery.
Step 2:
Whisk together the all-purpose flour, almond flour, salt, and baking powder. Add the dry mix to the wet and stir until the dough comes together—don’t overwork it. The dough should feel soft and slightly crumbly but hold when pressed. If it seems too sticky, chill it for 10–15 minutes. Tip: if your kitchen is warm, pop the bowl in the fridge for faster handling.
Step 3:
Turn the dough onto a lightly floured surface and roll to about 1/8-inch thickness. Use a 2 1/2-inch round cutter for the full cookies and a smaller 1-inch cutter (or cookie cutter with a shape) to cut the center of half the rounds. Chill the cut dough on a baking sheet for 15–30 minutes; chilled dough keeps its shape and bakes into tidy cookies. The chill gives you a perfectly clean cut edge and prevents spreading.
Step 4:
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn just golden and the centers still look slightly pale. You’ll smell a warm, toasty almond-butter aroma—music to any baker’s ears. Cool them on the pan for a few minutes, then transfer to a rack to finish cooling. Cool completely before assembling so the jam doesn’t melt and slide out.
Step 5:
Spread about 1/2 teaspoon of strawberry jam on each solid cookie, then sandwich with a top cookie that has the cutout. Dust generously with powdered sugar so the jam glows through like a tiny stained-glass window. If jam is thick, microwave for 5–8 seconds to loosen it—don’t overheat. Let them rest for 15–20 minutes so the jam sets slightly before stacking.
Pro Tips
- Chill the dough if your kitchen feels warm; it keeps the cookies from spreading and gives crisp, clean edges.
- Use almond flour for that classic Linzer nuttiness—don’t substitute with whole almonds unless you blitz them to a powder.
- Measure flour by spooning it into the cup and leveling; packed flour makes dense cookies.
- If jam has big seeds, strain or heat and press through a sieve for a smooth, pretty window.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap almond flour for an equal amount of ground hazelnuts for a deeper, roasted flavor.
- Use raspberry or apricot jam instead of strawberry—each changes the sweetness and tartness slightly.
- Dairy-free option: use vegan butter stick (1:1) and check the jam for pectin sources that may contain animal products.
- Gluten-free option: use a 1:1 gluten-free flour blend and add 1–2 tbsp extra almond flour if the dough feels too sticky; texture will be slightly more tender.
Variations & Tips
- Chocolate Linzer: add 2 tbsp unsweetened cocoa to the dough and sandwich with raspberry jam.
- Mini Linzers: use smaller cutters for bite-sized versions—great for parties.
- Almond-Orange: swap lemon zest for orange zest and sprinkle sliced almonds on the jam before sandwiching.
- Jam Swirl: thin a tablespoon of melted chocolate into the jam for a marbled center.
- Kids’ friendly: cut fun shapes (stars, hearts) and let kids press sprinkles into the jam before it sets.
- Decorative twist: pipe jam into the tops and sprinkle finely chopped pistachios for color and crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the dough up to 48 hours ahead and keep it wrapped in the fridge, or freeze for up to 1 month. Baked cookies keep in an airtight container for 3–4 days; layer with parchment to prevent sticking.
- Can I double the recipe?
- Sure thing. Split the dough into two disks and chill separately so it stays manageable. You may need to bake in multiple batches; rotate pans halfway through if your oven has hot spots.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and a slightly pale center. The cookies firm up as they cool, so err on the side of just-golden rather than deeply brown.
- What if I don’t have ingredient X?
- Out of almond flour? Pulse whole blanched almonds in a food processor until fine. No jam? Use Nutella or a thin layer of lemon curd for a tangy swap.
How I Like to Serve It
I love these with a steaming mug of coffee for a cozy morning or with a pot of tea at afternoon visitors. They shine on dessert platters at holiday parties and travel well for potlucks. In summer, I serve them with a bowl of fresh berries; in winter, they pair beautifully with mulled cider. They work as a sweet little gift, too—stack them in a box with a ribbon.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze assembled cookies up to 1 month.
- No meat here, so no internal temperature notes necessary. If you serve with meat-based spreads, follow food-safety temps.
Final Thoughts
Closing: These Linzer cookies feel special but bake like a weekday treat—tender, nutty, and full of strawberry brightness. Now go impress someone—or just yourself—with your homemade masterpiece!