Linzer Cookies

These Linzer cookies are my absolute go-to whenever I want to impress guests or simply treat myself to something special. The beautiful contrast between the buttery almond-infused cookies and the vibrant jam peeking through the cut-out window creates not just a feast for the taste buds but also for the eyes!

Why You’ll Love These Linzer Cookies

I fell in love with these Linzer cookies the first time I made them, and I know you will too! They’re the perfect balance of nutty, buttery shortbread with a sweet jam filling. The addition of sourdough discard adds a subtle tang that elevates these cookies beyond the ordinary. Plus, they look absolutely gorgeous on any cookie platter – I always get asked for the recipe when I bring these to gatherings!

Recipe Ingredients

• 300g (2½ cups) all-purpose flour
• 150g (1⅓ cups) almond flour
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• 340g (3 sticks) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 100g (½ cup) sourdough discard or active starter
• Powdered sugar for dusting
• Fruit jam (raspberry and apricot are my favorites!)

How To Make Linzer Cookies

1. I start by combining the all-purpose flour, almond flour, salt, and cinnamon in a bowl and setting it aside.
2. In the bowl of my stand mixer fitted with the paddle attachment, I beat the softened butter and sugar on medium speed until it becomes light, fluffy, and pale in color.
3. Next, I add the egg yolk, vanilla extract, and sourdough discard and mix until everything is well combined.
4. With the mixer on low speed, I slowly pour in the dry ingredients and mix just until combined – I’m always careful not to overmix!
5. I scrape the dough out onto a lightly floured work surface, divide it in half, wrap each half in plastic wrap, and press them into discs. This helps the dough chill faster.
6. I make sure to chill the dough for at least an hour.
7. When I’m ready to bake, I preheat my oven to 350°F (177°C) and line two large baking sheets with parchment paper.
8. I remove one chilled disc from the refrigerator and let it sit for about 5 minutes to become more pliable.
9. On a floured work surface, I use a rolling pin to roll out the dough to ⅛-¼” thick. I rotate, flip, and flour as I work to prevent sticking.
10. I always dip my Linzer cookie cutter into flour and cut out an equal amount of base cookies and window cut-out cookies for the tops. I don’t waste those cute little shapes that come out of the centers – I bake those too!
11. After re-rolling the scraps of dough, I repeat the process, cutting out as many cookies as possible.
12. I place the cookies about an inch apart on the prepared baking sheets and bake for 8-10 minutes until the tops are dry and the edges just start to brown. If I’m baking more than one sheet at a time, I make sure to rotate and flip the pans halfway through.
13. Once baked, I let them cool completely on wire racks.
14. While the first batch bakes, I roll and cut out the other half of cookies so I can bake another batch.
15. After the cookies have cooled completely, I move all of the top cut-out cookies to one pan and dust them generously with powdered sugar.
16. Finally, I spoon about ½ teaspoon of jam onto each base cookie and gently sandwich the cut-out cookies on top.

Expert Tips

• Make sure your butter is properly softened but not melted for the perfect cookie texture.
• Don’t rush the chilling time – cold dough is essential for these Linzer cookies to hold their shape.
• When rolling out the dough, aim for an even thickness to ensure uniform baking.
• If your dough gets too soft while working with it, pop it back in the refrigerator for 10 minutes.
• Add the powdered sugar to the top cookies before assembling to avoid getting sugar on the jam.
• Use a piping bag for adding jam if you want extra neat results.

Recipe Variations & Possible Substitutions

I love experimenting with my Linzer cookies recipe! Sometimes I swap the almond flour for hazelnut flour for a different nutty flavor. If you’re in a pinch and don’t have sourdough discard, you can substitute with 2 tablespoons of sour cream.

For different flavor profiles, I occasionally add lemon or orange zest to the dough. And while raspberry jam is traditional for these Linzer cookies, I’ve used everything from blackberry to fig preserves with delicious results.

Serving and Pairing Suggestions

I find these Linzer cookies are absolutely perfect with a cup of afternoon tea or coffee. They’re elegant enough for special occasions but simple enough for everyday treats. During the holidays, I arrange them on a platter with other cookies for a festive display.

For a truly indulgent experience, I sometimes serve them alongside a scoop of vanilla ice cream or with a glass of dessert wine. The tangy sweetness of these Linzer cookies pairs wonderfully with a variety of beverages!

Storage and Reheating Tips

These Linzer cookies actually get better after a day or two as the flavors meld together! I store them in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I place them in the refrigerator where they’ll stay fresh for up to a week.

For make-ahead convenience, I often freeze the unbaked dough for up to 3 months. The unfilled baked cookies also freeze well for about a month. I just wait to add the jam and assemble them right before serving.

Linzer Cookies FAQs

Can I make these Linzer cookies without sourdough discard? Yes! While I love the subtle tang it adds, you can omit it and add an extra tablespoon of flour.

Why did my cookies spread too much? If your Linzer cookies spread, the dough was likely too warm. Make sure to chill thoroughly!

Can I use store-bought jam? Absolutely! I use store-bought jam all the time, though homemade preserves add a special touch.

Are Linzer cookies gluten-free? My traditional recipe isn’t, but I’ve successfully made these using a gluten-free flour blend plus the almond flour.

How far in advance can I make these? I recommend assembling Linzer cookies no more than 24 hours before serving for the best texture.

Troubleshooting Tips

If your dough is too sticky, don’t panic! I just dust in a bit more flour or chill it longer. For dough that’s too dry and crumbly, I add a teaspoon of water at a time until it comes together.

Sometimes my Linzer cookies brown too quickly – when that happens, I simply lower the oven temperature by 25 degrees and keep a close eye on them.

If the jam soaks into the cookies making them soggy, I’ve found that spreading a thin layer of melted white chocolate on the base cookie creates a barrier that keeps everything crisp longer.

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