A traditional European dessert, this classic linzer cookie recipe with a buttery dough and signature cutout center reveals a smooth jam filling are not only utterly tasty but also beautiful to look at.

Jam filled Linzer cookies on a wood background.

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Making Linzer Cookies

Growing up as part of a traditional European family (Croatian to be specific), these sweet linzer cookies were a highlight to any family gathering. There was always someone (likely an aunt or our mother) that would prepare this classic linzer cookie recipe for all to enjoy.

Although many of the linzer cookie recipes call for almonds giving them a nutty flavor, our recipe has always been nut-free.

Where to get Linzer Cookie Cutters?

A variety of traditional shaped cookie cutters such as stars, flowers, circle or even hearts in small size can be used to make linzer cookie cutters. Using what we already have, we often find a circular shot glass to use as the cutter for the center of the cookie. There are linzer cookie cutter kits you can also buy if you plan to make a lot of them.

Can you Freeze Linzer Cookies?

Yes! Linzer cookies are fantastic for freezing. After assembling the cookies, place them in an air-tight container and freeze them to enjoy later. But avoid sprinkling with icing sugar until just before serving.

Linzer Cookie Recipe

Jane and Sonja

Classic linzer cookies with a buttery pastry dough and a cutout center reveals a smooth and tasty jam filling.

5 from 7 votes

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Prep Time 30

Cook Time 12

Course Dessert

Cuisine European

Ingredients

3.5 cups flour unbleached
1 cup butter room temperature
3/4 cup white sugar
1 tbsp vanilla sugar
1 egg plus 2 yolks
Jam – prune, plum or currant for filling (as needed)
Icing sugar to sprinkle optional

Instructions

In a stand mixer or using an electric mixer, combine flour and butter.
Add sugars to the flour mixture and continue mixing until dough begins to crumble.
Add eggs and continue mixing.
If you find dough is becoming too hard, add 1-2 tbsp cold water (as needed).
Remove from the mixer and knead the dough by hand for 1-2 minutes.
Split dough in two parts.
Lay parchment paper on the counter. Place half the dough on top of the parchment paper and using a rolling pin, roll out the dough a bit to make it flat. Add another sheet of parchment paper over the dough and and finish rolling to ⅛”-¼” thickness.
Repeat with the other half of the dough.
Transfer the rolled dough with parchment papers on to the back side of a baking sheet and move to the fridge for ½ hour to cool before cutting.
Remove from the fridge.
Transfer rolled dough back on to the work surface and discard the top layer of parchment paper.
Using a small flower shaped (or star shaped) cookie cutter, cut out the dough.
Use a smaller circle shape cutter to cut the centers out of half the cut cookies. You can use a floured shot glass rim as an example.
Place cut cookie shapes on a parchment lined baking sheet and bake for 12 minutes at 350F.
Let cool completely.
Use any flavor of jam, we recommend prune, plum or currant jam, a jam that tastes a bit sour. Take small spoonfuls of jam and spread it over the base layer. Sandwich the jam inside by pressing the other half of the cookie with the center cut out over top, aligning the edges. Gently press together.
Once all are assembled, sprinkle icing sugar over top and serve if desired.
Freezes very well, but we suggest freezing without icing sugar.