Soft and Sweet Linzer Cookies Recipe brings tender, almond-kissed shortbread with bright raspberry jam centers and a snowy sugar finish. Bakers who want a festive cookie for the holidays or a pretty tea-time treat can make a batch in about 1 hour 45 minutes, start to finish. I tested these on a weeknight and had to stash two before my family circled back for more.
Why Soft and Sweet Linzer Cookies Recipe Is Worth It
Soft and Sweet Linzer Cookies Recipe gives you melt-in-your-mouth texture with a jammy pop that tastes balanced, not cloying. Almond flour keeps the crumb soft, while a touch of cornstarch adds that bakery-style tenderness.
These cookies look fancy on a platter, yet the dough rolls easily and holds its shape. You can swap jams, change cutter shapes, and still get consistent results.
Ingredients You Need
- 3/4 cup unsalted butter, softened to cool room temp (170 g; European-style butter adds richer flavor)
- 2/3 cup powdered sugar, sifted (80 g; use confectioners’ sugar for a tender crumb)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but lovely)
- 1 teaspoon lemon zest (optional for brightness)
- 1 cup all-purpose flour (120 g)
- 1 1/4 cups fine almond flour (125 g; blanched, super-fine like Bob’s Red Mill yields smooth edges)
- 1/4 cup cornstarch (30 g; pantry shortcut for softness)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup thick raspberry jam, seedless if you prefer tidy centers (store-bought works great; Bonne Maman sets well)
- Powdered sugar, for dusting
Equipment:
- Mixing bowls, hand mixer or stand mixer
- Rolling pin
- 2-inch round cutter and a 3/4 to 1-inch mini cutter for the “window”
- Baking sheets, parchment paper, cooling rack
- Small offset spatula or spoon, fine-mesh sieve for dusting
Quick Tips & substitutions
- Keep the butter cool-soft, not greasy, to prevent spreading.
- Roll the dough between two sheets of parchment for clean lifts and less floury flavor.
- Aim for 1/8 to 3/16 inch thickness for soft centers that still hold the cutout.
- Chill the cut shapes for 10 minutes before baking for sharp edges.
- Dust the tops with powdered sugar before assembly so the jam window stays bright.
- Stir the jam until smooth, then thicken it with a quick 30-second microwave burst if it runs.
- Swap almond flour with hazelnut flour for a nutty twist, or use all all-purpose flour plus 2 extra tablespoons cornstarch for a nut-free version.
- Bake with a 1:1 gluten-free flour blend in place of all-purpose if you need it.
- Use plant-based stick butter for dairy-free; chill the dough well for best structure.
- Choose any thick jam: raspberry, strawberry, cherry, apricot, or even lemon curd.
How to Make Soft and Sweet Linzer Cookies
Prep: 25 minutes | Cook: 12 minutes per batch | Total: 1 hour 45 minutes
- Beat the butter and powdered sugar on medium speed until creamy and smooth, about 2 minutes. Scrape the bowl.
- Mix in the egg yolk, vanilla, almond extract, and lemon zest until combined and glossy.
- Whisk the all-purpose flour, almond flour, cornstarch, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the mixer on low speed and mix until the dough clumps and looks soft. If it feels sticky, chill it for 10 minutes.
- Divide the dough in half, pat into two discs, wrap each, and chill for 45 to 60 minutes until firm but rollable.
- Heat the oven to 350°F. Line two baking sheets with parchment.
- Roll one dough disc between parchment to 1/8 to 3/16 inch thick. Cut out rounds and place them on the sheets. Re-roll scraps once, then chill scraps before rolling again.
- Cut a small “window” from half of the rounds to make the tops. Chill the trays for 10 minutes.
- Bake 9 to 12 minutes until the edges look set and the bottoms turn light golden. Rotate the sheets midway for even color.
- Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool fully.
- Stir the jam to loosen. If it seems loose, microwave for 20 to 30 seconds, then cool until spreadable and thick.
- Dust the cookie tops with powdered sugar while they sit on the rack.
- Spread about 1 teaspoon jam on each bottom cookie. Cap with a powdered-sugar top and press gently to adhere.
- Let the cookies rest for 30 minutes so the jam sets and the centers stay neat.
Simple Variations
- Cinnamon sugar twist: Add 1/2 teaspoon cinnamon to the dough and dust tops with cinnamon sugar instead of plain powdered sugar.
- Chocolate kiss: Brush the bottoms with a thin coat of melted dark chocolate, let it set, then add jam for a luxe layer.
- Citrus pop: Use lemon curd or orange marmalade and add extra zest to the dough.
- Hazelnut vibes: Replace almond flour with hazelnut flour and fill with cherry jam.
Ways to Serve Soft and Sweet Linzer Cookies
- Plate them with hot tea, coffee, or cocoa for a cozy afternoon.
- Pair raspberry Linzers with a cheese board for a sweet-salty moment.
- Stack them on a holiday cookie tray with shortbread, thumbprints, and chocolate crinkles.
- Gift them in tins with parchment layers; add a tag with flavor notes.
Storage
Store the assembled Linzer cookies in an airtight container at cool room temperature for up to 3 days. Keep layers separated with parchment so the sugar stays pretty. Refrigerate for up to 1 week, or freeze for up to 2 months and thaw still wrapped to avoid condensation. For the crispest finish, freeze the baked cookies unfilled, then add jam and sugar the day you serve them.
Soft and Sweet Linzer Cookies
Soft and Sweet Linzer Cookies are a delicious, tender treat perfect for sweet cravings and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until dough forms.
- Divide dough in half. Roll out one half on a floured surface to about 1/8 inch thick.
- Cut out shapes using cookie cutters. Repeat with the second half.
- On half of the cookies, cut out a smaller shape in the center to create a window.
- Place cookies on prepared baking sheets and bake for 12-15 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Spread raspberry jam on the solid cookies, then top with the windowed cookies to sandwich the jam.
- Dust tops with powdered sugar if desired before serving.
Notes
For best flavor, use fresh raspberry jam and high-quality vanilla extract. Store in an airtight container for up to one week.