Linzer Cookies with Strawberry Jam

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.

And since we’re all spending a bit more time at home right now, I thought I would just whip up another batch, to brighten up these uncertain times. The great part about these easy linzer 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.

Linzer Jam Cookies Ingredients

  • Flour
  • Sugar
  • Butter
  • Vanilla Extract
  • Salt
  • Jam

You can use any kind of jam that you prefer for these linzer cookies. I’m using strawberry. But, raspberry preserves, the traditional linzer cookie filling of black currant, lemon curd, they’re all great options. You can use any filling that you prefer.

Baked cookies on cooling rack before assembly.

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.

Overhead close up of linzer cookie dusted with powdered sugar and filled with strawberry jam.


Side view of stack of linzer cookies next to cooling rack.

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.

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Cookie Recipes: 

Linzer Cookies Recipe

Overhead close up of linzer cookie dusted with powdered sugar and filled with strawberry jam.

Linzer Cookies with Strawberry Jam

These Linzer Cookies with Strawberry Jam are a delightful, sweet treat that's perfect for holidays like Christmas and Valentine's Day!
4.2 from 35 votes
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Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 24 cookies


  • 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 strawberry jam
  • Confectioners' sugar (for dusting)


  • 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 strawberry jam on each solid cookie.
  • Sandwich your cookies together.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 212kcal | Carbohydrates: 25g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 28mg | Sugar: 11g | Vitamin A: 355IU | Vitamin C: 0.9mg | Calcium: 8mg | Iron: 0.8mg

29 thoughts on “Linzer Cookies with Strawberry Jam”

  1. 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 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.

  2. 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.

  3. 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!

      • 5 stars
        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!

  4. 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!

  5. 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?

  6. 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!


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