Linzer cookies are a perennial holiday fave 

Technically, holiday cookie season is not about winning. It’s about sharing homemade cookies with people you love, spreading holiday cheer with each cookie platter.

But also … it’s about winning. Winning the cookie swap, the holiday party, or just bragging rights around the family. And if you’re looking for a cookie that’s gorgeous, festive, and of course, very delicious, I’d argue you can’t do much better than baking a batch of Linzer cookies.

What are Linzer cookies? 

Linzers are a classic Austrian cookie that actually morphed from a cake, the Linzertorte, that derives its name from the town of Linz, Austria. The cake features a crust made of flour and ground nuts and a jewel-like filling of fruit preserves. The cookies mimic this: Two cookies sandwich a jam filling, with a hole cut in the top cookie to show off the gorgeous jam and a heavy dusting of confectioners’ sugar on top.

Like the cake, the cookies are typically made with a portion of almond flour (or another nut flour, like hazelnut) in the dough, which makes them quite delicate. And while they can be enjoyed year-round, they are particularly beloved during the holidays, where their colorful appearance shines on cookie plates and the whisper of warming spices in the dough suits the season.

Photography by Danielle Sykes; food styling by Liz Neily

Do you need special cookie cutters to make Linzer cookies?

Linzer cookies are defined by their unique shape, with a “window” cut out of the top of the sandwich cookies. The good news is that you don’t need special cutters; you can cut Linzer cookie shapes using just about whatever you have in your kitchen.

If you have a set of round cookie or biscuit cutters, use the largest (ideally around 2") and smallest (around 1") sizes to create cookie rings. (A set with fluted edges makes a particularly lovely presentation.) For something more precise, opt for specialty Linzer Cookie Cutters, which not only make cutting seamless but also allow you to play around with different designs and shapes for the center of the cookie. 

And if you don’t have any cookie cutters that are the right shape? Opt for an overturned glass for the largest rounds, and something small and round — such as a round pastry tip or empty bottle opening — to cut out the smaller rounds at the center.

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What’s the best recipe for Linzers?

For a classic version, try these Linzer Cookies, made with almond flour for a tender, buttery crumb. We also have these Cardamom Cream Cheese Linzer Cookies — the cream cheese in the dough makes it easy to roll and handle, while the added dash of spice provides a festive flair. This recipe is also made without nut flour, so it’s a good choice if you’re looking to avoid baking with nuts.

We also have an easier take on these classic cookies: Simple Linzer Cookie Slices. Instead of sandwiching two cookie rounds, you’ll fill two logs of dough with troughs of jam before baking, then cut them into batons once they’re out of the oven.

The best fillings for Linzer cookies

You can easily customize your cookies by swapping different jams in and out. I love a batch made with several different flavors of jam so that the colors vary — it’s extremely eye-catching!

Some classic fillings include raspberry, apricot, and cherry jam, but you could also make them with lemon curd, red or black currant jam (very Austrian!), or even something more unexpected, like passionfruit curd.

Photography by Rick Holbrook; Food Styling by Kaitlin Wayne

Tips for making Linzer cookies

Toast your nut flour: Untoasted nut flours are milder in flavor and more subtle, while the toasted versions bring out a richer, deeper nut flavor. Spread the nut flour or ground nuts in an even layer on a baking sheet and toast in a 350°F oven until just starting to take on a light golden color, about five to 10 minutes. Let cool before mixing your dough. 

Don’t skip the chill: Our Linzer Cookies recipe calls for you to chill the cut-out cookie dough for about half an hour before baking — this final chill is essential for the cookies to keep their shape while baking, resulting in the prettiest Linzers with sharp edges and defined shapes. Don’t skip it!

Be smart with your filling: “In an effort to get the filling to peek up through the window of the top cookie layer, it can be tempting to add too much,” says Recipe Developer David “DT” Turner. Overfill, however, and the filling will leak out the sides while pressing the two cookies together. “For the generously filled look,” advises DT, “the better bet is to fill minimally — usually no more than 1/2 teaspoon — then spoon or pipe extra filling into the window once the cookies are assembled.”

Dust before you assemble: For a pristine look, you should dust the top cookie (the one with the cutout!) with confectioners’ sugar before you sandwich the cookies together. Otherwise, you end up dusting over the jam window, which muddies the look of your Linzers.

Baker’s tip: If you prefer a crisper cookie, wait to fill and assemble these until just before serving. As they sit, the jam softens the cookie, making them lose their crispness. 

For more cookie tips, check out our Holiday Cookie Survival Guide.

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.