Linzer Cookies are a delightful, sweet treat. Buttery, flaky shortbread filled with jam and sprinkled with powdered sugar. It’s a cookie recipe that’s perfect for holidays like Christmas and Valentine’s Day!
This cookie recipe is one that I’ve been making for years. I love the buttery shortbread and the sweet jam filling. A dusting of powdered sugar to finish them off makes the extra pretty.
The great part about these easy linzer tart cookies is that you may already have the ingredients you need to make them on hand.
You don’t even need eggs for this recipe.
What are linzer cookies made of?
- Flour
- Sugar
- Butter
- Vanilla Extract
- Salt
- Jam
You can use any kind of jam that you prefer for these shortbread linzer cookies.
Variations:
- Raspberry Linzer Cookies: Use raspberry preserves.
- Strawberry: Swap in strawberry jam for a fun variation that’s super delicious.
- Black Currant: This is the traditional filling.
- Lemon Curd: Add a bit of tang to your cookies.
- Hazelnut Spread: Try adding a bit of Nutella for an extra decadent treat.
How to make them:
- Mix together the butter, sugar and vanilla until just combined.
- Add the flour, water and salt and mix on low speed until the dough comes together in a mass.
- Shape into a flat disk.
- Refrigerate 30 minutes.
- Roll the dough out to a uniform 1/4 inch thickness.
- Cut using a linzer cookies cutter.
- Bake 20 – 25 minutes, until the edges begin to brown.
- Cool to room temperature.
- Assemble.
How to store Homemade Linzer Cookies:
- Store in an airtight container on the counter for up to three days.
- For longer storage, keep in the refrigerator, for up to one week, though they may lose their crunch.
Can you freeze linzer cookies?
- You can freeze linzer cookies in an airtight container for up to three months. However, when they thaw, the powdered sugar will dissolve, so you may want to wait until they are thawed to dust with the powdered sugar.
FAQ:
Linzer cookies are named after the Linzer Torte, which is a tart-like pastry that features a dough lattice over a jam filling.
They originated in the Austrian city of Linz.
Yes, the dough used is a basic shortbread recipe.
Over time, the cookies will loose their crispness, because, as they sit, the jam will soften them. To solve this, hold off on assembling your cookies until just before you plan to serve them.
If you loved these Linzer Jam Cookies I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished cookies and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More Cookie Recipes:
- Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
- Pretzel & Butterscotch Chip Cookies
- Quinoa Cookies with Dark Chocolate & Sea Salt
- Chocolate Dipped Shortbread Cookies
Note: This is the linzer cookies cutter that I use.
Linzer Cookies
Ingredients
- 3 cups flour
- 3/4 cup sugar
- 1 1/2 cups butter (softened)
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup good-quality raspberry preserves (or try strawberry, black currant, lemon curd, hazelnut spread)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, sugar and vanilla until just combined.
- Add the flour, water and salt and mix on low speed until the dough comes together in a mass.
- Dump the dough out onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes.
- Roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut rounds (or hearts). Using a smaller cookie cutter, make holes in the middle of half of your rounds.
- Place cookies on an ungreased cookie sheet and chill for an additional 15 minutes prior to baking.
- Bake the cookies for 20 – 25 minutes, until the edges begin to brown.
- Allow the cookies to cool to room temperature.
- Dust the cut out cookies with confectioners' sugar and spread jam on each solid cookie.
- Sandwich your cookies together.
Notes
- Store in an airtight container on the counter for up to three days.
- For longer storage, keep in the refrigerator, for up to one week, though they may lose their crunch.
Nutrition
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hello! My daughter and I are making your cookies and noticed that you have water included in your ingredients, but not your directions. Right now they look great, but we were wondering if we missed something?
Best, H and M
Hi H&M! Thank you for catching that!!! I’ve revised the recipe to show that the water should be added along with the flour. It’s not a lot, just enough to make sure that the dough forms together. I hope that your cookies came out great!
How many cookies does this recipe make?
Hi Nancy – It makes 24 cookies.
Hi! Just wanted to know where you got your cookie cutters!
Hi there – I got my set from Sur La Table – They’re on sale right now! Or, here’s a similar set from Amazon!
Erin, these cookies look fantastic! I’m craving Christmas cookies now!! 🙂
Thanks Shinee! I think it’s DEFINITELY OK to have Christmas cookies in July!
Hi
was wondering were do they get stored and how long would they keep?
Thanks
Hi Angela – The cookies will store best in an airtight container with wax paper between each layer, at room temperature, for up to three days. The cookies can be refrigerated or frozen for a longer period, but the look of the powdered sugar will change as it absorbs moisture.
Thanks Erin
Erin could these be done with shortbread dough?
I definitely think that would work Angela! Let me know how it turns out – Sounds delicious!
I made these cookies but kept having to add flour and powdered sugar because the dough just wouldn’t congeal…Even after adding a little extra time in the fridge. Once I did that, they were a hit! Thanks.
I have never made linzer cookies before but I bet these would be so cute for Valentine’s Day with hearts cut out of the middle!
I think that these would definitely help to win someone’s heart on Valentine’s Day – Love the idea to turn them into hearts Erin!
I’m having the same issue as Olivia, but I didn’t add flour yet, I just put it in fridge.
Is the dough supposed to be very soft before it hardens in the fridge?
Hi Carla – The dough will definitely firm up after being in the refrigerator. If you are still finding the dough to be too soft, add in some additional flour a spoonful at a time. I think that the time in the fridge should definitely help though!
Erin, I just wanted to let you know that I keep coming back again and again to your site for those cookies, my kids LOVE them, I make them for teachers during the holidays, it takes me quite some time to make them but everyone asks for more. Thank you so much for your recipe!
I’m so happy to hear that everyone likes them so much! Thanks for the kind words Carla!
These cookies sound great, but they definitely aren’t Linzer Cookies. Linzer cookies are meant to be like a mini Linzer Torte, which always have ground toasted almonds and that very special flavor that you get from them!
Used your recipe and the cookies turned out amazing!!! The kids loved it 🤗
I’m so happy you liked them!
Hi! My cookies came out a bit dry, even though I’ve tried adding water to the dough! Any suggestions for buttery, non-dried cookies?
These Linzers look amazing, Erin!! I haven’t made linzer cookies in a while but can’t wait to make a batch with some jam made from berry picking this summer!
Thanks Marlynn!
Absolutely DELICIOUS!!! and so easy.
I must have messed up the recipe somewhere because the dough is so so sticky I can’t get it out of the bowl properly. When I tried to roll it out it stuck to everything making it impossible to actually cut shapes and get them out without not being the shape anymore.
I don’t have a stand mixer or hand mixer with paddle attachment so I did it by hand which may be part of the problem. Gonna let the dough sit in the fridge overnight, I hope this helps!
Hi Ann – So sorry this happened! You could try adding more flour, but also that time in the fridge will probably help.