Dessert

Austrian Linzer Cookies: Traditional Holiday Delights Recipe

Name: Austrian Linzer Cookies: Traditional Holiday Delights Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: Austrian
Ingredients: 250g all-purpose flour; 100g super fine almond flour; 100g granulated sugar; 0.5 tsp ground cinnamon; 1 tbsp lemon zest; 225g unsalted European butter, cold and cubed; 1 large egg yolk; 1 tsp vanilla paste; 160g seedless raspberry preserves; 20g confectioners’ sugar for dusting

Byluca Carter March 21, 2026March 21, 2026

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Introduction

Linzer cookies are a beloved Austrian treat, perfect for the holiday season or any special occasion. These buttery sandwich cookies, filled with sweet raspberry preserves and dusted with powdered sugar, bring a delightful balance of textures and flavors.

The image shows a stack of round sandwich cookies on a white plate, each cookie with two light golden-brown layers dusted with powdered sugar. Between the cookie layers, there is a thick, glossy red jam filling that slightly spills out. The cookies have fluted edges and a crumbly texture. The background features soft blurry lights and a jar of red jam, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g all-purpose flour
100g super fine almond flour

225g unsalted European butter, cold and cubed
100g granulated sugar

1 tbsp lemon zest
0.5 tsp ground cinnamon

1 large egg yolk
1 tsp vanilla paste
160g seedless raspberry preserves

20g confectioners’ sugar

Instructions

Step 1: In a food processor, pulse the all-purpose flour, almond flour, sugar, cinnamon, and lemon zest until combined.
Step 2: Add the cold, cubed butter and pulse until the mixture resembles coarse sand.

Step 3: Add the egg yolk and vanilla paste, pulsing only until the dough begins to clump together into wet crumbs.
Step 4: Turn the dough out, shape into a flat disc, wrap in plastic, and refrigerate for at least 2 hours to hydrate the flour. The dough can be refrigerated for up to 48 hours if needed.
Step 5: Preheat the oven to 350°F (175°C). Roll the chilled dough between two sheets of parchment paper to approximately 1/8 inch thickness.

Step 6: Using Linzer cookie cutters, cut out an equal number of solid bases and windowed tops. Re-roll scraps as needed.
Step 7: Bake on parchment-lined sheets for 10-12 minutes until the edges are just barely golden. Transfer the cookies to a wire rack to cool completely.
Step 8: Dust the windowed top cookies generously with confectioners’ sugar. Spread about 1 teaspoon of raspberry preserves onto each solid base, then sandwich with a sugared window cookie on top.

Tips & Variations

For a nut-free version, substitute almond flour with extra all-purpose flour, though the texture will be slightly different.
Use raspberry preserves with no seeds for a smooth filling, or try apricot preserves for a classic twist.
Chill the dough longer if it feels too soft to roll easily.

Store finished cookies in an airtight container to keep them fresh and prevent the sugar topping from dissolving.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. When reheating, bring them to room temperature to maintain the delicate crumb and avoid melting the sugar dusting.

How to Serve

A white plate filled with a pile of sandwich cookies, each made of two light brown, slightly crumbly cookie layers with scalloped edges, filled with a thick, glossy red jam in the middle. The top cookie layers are dusted with a fine layer of powdered sugar, giving a soft white contrast to the red jam below. In the blurred background, there is a jar filled with more red jam sitting on a white marbled surface with warm soft lights creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Linzer cookies without a food processor?

Yes, you can combine the dry ingredients by whisking in a bowl and then cut the cold butter into the mixture using a pastry cutter or two forks until it resembles coarse crumbs. Continue mixing the wet ingredients by hand as usual.

What is the best way to prevent the cookies from spreading too much during baking?

Make sure the butter is very cold before mixing and chill the dough well before rolling and cutting. Also, avoid overworking the dough to keep gluten development minimal, which helps the cookies retain their shape.