Linzer Christmas Cookies with Raspberry Jam
These delicate sandwich cookies with their signature cut-out centers and jewel-toned jam filling are the showstopper of any holiday dessert tray. Buttery, nutty, and perfectly sweet, they’re as fun to make as they are to eat.
Linzer Cookies trace their roots back to Austria, inspired by the famous Linzer Torte, a lattice-topped almond pastry filled with jam.
With their snowy dusting of powdered sugar and bright raspberry jam peeking through the cut-out centers, Linzer Cookies bring both beauty and nostalgia to the holiday table.
You’ll love their melt-in-your-mouth texture, balanced sweetness, and versatility—you can fill them with raspberry jam, apricot preserves, or even chocolate hazelnut spread to suit every taste.
Why You’ll Love This Recipe
- Festive & eye-catching – the cut-out window and jam filling make them the star of any cookie platter.
- Delicate, melt-in-your-mouth texture – buttery dough with a hint of almond.
- Customizable flavors – swap raspberry jam for apricot, strawberry, or even lemon curd.
- Perfect for gifting – package them in holiday tins or boxes for a homemade present.
- Traditional with a twist – a European classic that feels both nostalgic and elegant.
Ingredients List
Linzer Christmas Cookies with Raspberry Jam
These delicate sandwich cookies with their signature cut-out centers and jewel-toned jam filling are the showstopper of any holiday dessert tray. Buttery, nutty, and perfectly sweet, they’re as fun to make as they are to eat.
Ingredients
- 1 cup 2 sticks unsalted butter, softened – for a rich, buttery base.
- ⅔ cup granulated sugar – adds sweetness and structure.
- 2 large egg yolks – provides richness and binds the dough.
- 1 teaspoon vanilla extract – for warm flavor.
- 2 cups all-purpose flour – gives the cookies structure.
- 1 cup finely ground almonds or hazelnuts – traditional nutty flavor can substitute with almond flour.
- ½ teaspoon ground cinnamon – optional adds warmth and spice.
- ¼ teaspoon salt – balances sweetness.
- ½ cup raspberry jam – the classic filling substitute with strawberry, apricot, or lemon curd.
- Powdered sugar – for dusting the tops.
- Substitutions & Tips:
- Use almond extract ¼ tsp instead of vanilla for a more intense nutty flavor.
- Swap nuts for finely ground walnuts or pecans for a twist.
- Use gluten-free flour blend 1:1 if needed.
- Vegan option: substitute butter with plant-based butter sticks and egg yolks with 2 tbsp non-dairy milk.
Instructions
- Make the Dough
- In a large bowl, cream together butter and granulated sugar until light and fluffy (about 2–3 minutes). Add egg yolks and vanilla extract, mixing until smooth.
- Add Dry Ingredients
- In a separate bowl, whisk together flour, ground almonds (or hazelnuts), cinnamon, and salt. Gradually add to the butter mixture, mixing just until combined. Dough should be soft but not sticky.
- Chill the Dough
- Divide dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour (this makes rolling easier and prevents spreading).
- Preheat Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll & Cut Cookies
- On a lightly floured surface, roll dough to about ¼-inch thickness. Use a round cookie cutter to cut out base cookies. For the tops, cut out the same size round, then use a smaller star or heart cutter to create a “window” in the center.
- Bake the Cookies
- Place cookies on prepared baking sheets and bake for 8–10 minutes, or until edges are lightly golden. The cookies should remain pale on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Assemble Sandwiches
- Spread about 1 teaspoon of raspberry jam on the bottom (solid) cookies. Dust the “window” tops with powdered sugar, then gently place them on top of the jam layer to form a sandwich.
- Serve & Store
- Enjoy immediately, or store in an airtight container at room temperature for up to 5 days. The flavor deepens after a day as the jam softens the cookie slightly.
Tried this recipe?Let us know how it was!
- 1 cup (2 sticks) unsalted butter, softened – for a rich, buttery base.
- ⅔ cup granulated sugar – adds sweetness and structure.
- 2 large egg yolks – provides richness and binds the dough.
- 1 teaspoon vanilla extract – for warm flavor.
- 2 cups all-purpose flour – gives the cookies structure.
- 1 cup finely ground almonds or hazelnuts – traditional nutty flavor (can substitute with almond flour).
- ½ teaspoon ground cinnamon – optional, adds warmth and spice.
- ¼ teaspoon salt – balances sweetness.
- ½ cup raspberry jam – the classic filling (substitute with strawberry, apricot, or lemon curd).
- Powdered sugar – for dusting the tops.
Substitutions & Tips:
- Use almond extract (¼ tsp) instead of vanilla for a more intense nutty flavor.
- Swap nuts for finely ground walnuts or pecans for a twist.
- Use gluten-free flour blend (1:1) if needed.
- Vegan option: substitute butter with plant-based butter sticks and egg yolks with 2 tbsp non-dairy milk.
Step-by-Step Instructions
- Make the Dough
In a large bowl, cream together butter and granulated sugar until light and fluffy (about 2–3 minutes). Add egg yolks and vanilla extract, mixing until smooth. - Add Dry Ingredients
In a separate bowl, whisk together flour, ground almonds (or hazelnuts), cinnamon, and salt. Gradually add to the butter mixture, mixing just until combined. Dough should be soft but not sticky. - Chill the Dough
Divide dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour (this makes rolling easier and prevents spreading). - Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Roll & Cut Cookies
On a lightly floured surface, roll dough to about ¼-inch thickness. Use a round cookie cutter to cut out base cookies. For the tops, cut out the same size round, then use a smaller star or heart cutter to create a “window” in the center. - Bake the Cookies
Place cookies on prepared baking sheets and bake for 8–10 minutes, or until edges are lightly golden. The cookies should remain pale on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. - Assemble Sandwiches
Spread about 1 teaspoon of raspberry jam on the bottom (solid) cookies. Dust the “window” tops with powdered sugar, then gently place them on top of the jam layer to form a sandwich. - Serve & Store
Enjoy immediately, or store in an airtight container at room temperature for up to 5 days. The flavor deepens after a day as the jam softens the cookie slightly.
Pro Tips & Variations
- Flavor Variations – Swap raspberry jam with apricot, strawberry, blackberry, or even lemon curd for a citrusy twist. For chocolate lovers, try Nutella or ganache.
- Nut Options – Traditional Linzers use ground almonds or hazelnuts, but pecans or walnuts can add a different depth of flavor.
- Spiced Dough – Add a pinch of nutmeg, cardamom, or ginger to give the dough a festive holiday warmth.
- Dietary Adjustments –
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace butter with vegan butter sticks and egg yolks with 2 tbsp almond or oat milk.
- Pro Tip – Dust the tops with powdered sugar before assembling the cookies. This keeps the jam window glossy and prevents sugar from melting into the jam.
Storage & Freezing Tips
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for longer storage (up to 10 days).
- Freeze unassembled cookies for up to 2 months. Thaw, then fill with jam before serving.
- If freezing assembled cookies, wrap carefully to avoid moisture softening them too much.
Serving Suggestions
- Cookie Platters – These make a stunning centerpiece on a holiday cookie tray alongside shortbread, snowballs, and gingerbread men.
- Afternoon Treat – Pair with tea, coffee, or a mug of hot chocolate for a cozy pick-me-up.
- Holiday Gifting – Package in decorative tins or glass jars for friends, teachers, or neighbors.
- Special Occasions – Perfect for Christmas Eve, cookie exchanges, weddings, or Valentine’s Day with a heart-shaped cut-out.
Frequently Asked Questions
Q: Can I make Linzer cookies ahead of time?
Yes! The dough can be made up to 3 days ahead and kept in the refrigerator. The baked cookies also taste better the next day as the jam softens the cookie slightly.
Q: Can I freeze Linzer cookies?
Definitely. Freeze plain baked cookies (without jam) for up to 2 months. Fill with jam after thawing for best results.
Q: Why did my cookies spread too much?
Most likely the butter was too soft or the dough wasn’t chilled long enough. Always chill the dough before rolling and cutting.
Q: Do I have to use raspberry jam?
No—you can use any jam, curd, or chocolate filling you like. Raspberry is traditional because of its tart-sweet balance, but strawberry, apricot, or even fig preserves work beautifully.
