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!