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Linzer Cookies

These Austrian cookies are made all around the world. They are so pretty and tasty, and quite fun to make with the kids. You can choose your favorite filling, but the traditional cookies are filled with jam. They are also great with chocolate, dulce de leche or lemon curd! 

They are quite addictive, even without the filling! There is no need for a special cookie cutter, you can use anything to make the hole in the center, like a soda cap or a piping nozzle. 

It is a creamy dough and I love the crunchy touch of the almonds. You can also use walnuts or hazelnuts. 

They can be stored in an airtight container and filled right before serving. Everyone loves these yummy cookies!

If you try out these Linzer Cookies, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Linzer Cookies


  • 200 grs unsalted butter at room temperature
  • 200 grs white sugar
  • 1 egg + 1 yolk
  • 1/2 tsp vanilla extract
  • 300 grs all-purpose flour
  • 75 grs processed almonds (walnuts or hazelnuts)
  • 1 Pinch of salt
  • Powdered sugar for dusting
  • For the filling: raspberry jam (or the jam of your choosing)


  • Cream together butter and sugar with an electric mixer until light and fluffy. Add the egg and beat until well blended. Add the yolk, vanilla and beat. 
  • Add flour, salt and processed almonds. Beat at low speed until the dough comes together. Do not overbeat. 
  • Turn onto a floured surface and shape into a ball. Divide the dough into two and press down each half to form two discs. Wrap them with plastic wrap and chill for at least an hour. It is important that the soft dough firms up in the fridge.
  • Preheat oven to at 160°C/320°F. Line a baking sheet with parchment paper. Take one of the discs of dough out of the fridge, roll it out on a floured surface and cut out the cookies with a circular cookie cutter. Place them on the prepared baking sheet and freeze them for 5 minutes. Bake them for 15 minutes or until the edges are slightly golden. Repeat the process with the second disc, but this time use a smaller cutter to cut out the center of each cookie. If you do not have a smaller cutter, just use a soda cap or a piping nozzle. 
  • Spread a little jam in the center of each whole cookie. Sprinkle the cut-out cookies with powdered sugar, place 1 cut-out cookie atop each jam-topped cookie and serve.


  • To prevent the cookies from shrinking, the dough should be very cold when going into the oven.
  • The cookies tend to get a little soft with the jam filling, so it is best to assemble them right before serving.
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Hi, my name is Elina!

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