I just perfected an Austrian Linzer Cookies Recipe that yields thin, buttery, nutty rounds with jewel-bright jam centers and a dusting of powdered sugar so photogenic you’ll actually post them.

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I adore these Linzer cookies. I mean the Austrian Linzer Cookies Recipe that nails crumbly, nutty shortbread and a jammy center.

I like them because the unsalted butter gives a rich, buttery snap and the raspberry jam pops bright, not sickly sweet. They look fancy but they’re just honest cookies with powdered sugar, a little theatrical.

And that cutout with jam peeking through? Guilty pleasure.

But better than looks is the texture contrast, crisp edges, tender middle, sticky jam. I’m obsessed.

Little sandwich cookies that manage to be delicate and bold at once. I want them on every dessert tray.

Ingredients

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Unsalted butter: rich and tender, it makes the dough melt in your mouth.
Granulated sugar: adds sweetness and little crisp edges when baked.
Egg yolk: binds everything and gives a silky, slightly chewy crumb.
Vanilla extract: warm background note, it just makes it taste like home.
All purpose flour: the structure — holds the shape without getting cakey.
Finely ground almonds or hazelnuts: nutty texture and flavor, keeps cookies pleasantly tender.
Salt: balances sweetness, makes the other flavors pop without shouting.
Ground cinnamon: subtle warmth, it’s cozy without being overpowering.
Finely grated lemon zest: bright little lift, especially nice with raspberry jam.
Raspberry or apricot jam: the gooey center, sweet-tart contrast you crave.
Powdered sugar: pretties them up and adds a soft, sweet finish.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

2/3 cup (135 g) granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups (250 g) all purpose flour

1 cup (100 g) finely ground almonds or hazelnuts, packed

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest (optional but nice)

3/4 cup (240 g) raspberry jam or apricot jam, smooth

1/2 to 3/4 cup (60 to 90 g) powdered sugar for dusting

How to Make this

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1. Cream 1 cup (226 g) softened unsalted butter with 2/3 cup (135 g) granulated sugar until light and fluffy, about 2 to 3 minutes; beat in 1 large egg yolk and 1 teaspoon vanilla extract until mixed, you might see little streaks of butter still and thats fine.

2. Stir together 2 cups (250 g) all purpose flour, 1 cup (100 g) finely ground almonds or hazelnuts, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon and 1 teaspoon finely grated lemon zest if using.

3. Fold the dry mix into the butter mixture just until it comes together into a soft dough, dont overwork it or it will get tough. If it feels too sticky chill it 15 minutes.

4. Divide dough in half, flatten each into a disk, wrap in plastic and chill at least 1 hour or up to 2 days; chilling firms the butter so the cookies keep their shape and the flavors meld.

5. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll one disk between two sheets of parchment to about 1/8 inch thick, flouring lightly if needed but not too much. Cut out rounds with a cookie cutter, then for half the rounds cut a smaller shape out of the center to make the windows. Re-roll scraps once or twice.

6. Place cookies on prepared sheets about 1 inch apart and chill trays 10 minutes in fridge if dough warmed up while cutting. Bake 8 to 10 minutes until edges are just turning golden, watch closely so they dont brown too much.

7. Cool on the sheet 5 minutes then transfer to a rack to cool completely; this prevents breakage and helps the jam stay put.

8. Spoon about 3/4 teaspoon to 1 teaspoon of smooth raspberry or apricot jam onto each whole cookie, spread leaving a small border. Gently press a windowed cookie on top to make a sandwich, aligning edges. Wipe any jam squeeze outs.

9. Dust the tops generously with 1/2 to 3/4 cup (60 to 90 g) powdered sugar before serving, or sift the sugar over the sandwiches for a neater look. Store in an airtight tin layered with parchment at room temp up to 5 days or freeze for longer.

Equipment Needed

1. Stand mixer or hand mixer with paddle or beaters — you can use either, the hand mixer works fine if that’s what you have.
2. Large mixing bowls (one for wet, one for dry)
3. Rubber spatula or wooden spoon for folding the dough
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Rolling pin and 2 sheets of parchment paper for rolling between sheets
6. Assorted cookie cutters (one round and one small shape for windows)
7. Baking sheets lined with parchment paper
8. Cooling rack to cool cookies without breaking them
9. Small offset spatula or teaspoon for spreading jam and a fine sieve for dusting powdered sugar

FAQ

How long do I need to chill the dough?

Chill at least 1 hour, or overnight for easier rolling and cleaner cutouts. If dough gets too hard, sit it 10 minutes at room temp before rolling.

Can I use store bought ground nuts or do I need to grind them fresh?

Store bought finely ground almonds or hazelnuts works fine. Freshly grinding nuts gives a bit more flavor, but don't overprocess or you'll get nut butter.

My jam is chunky, will that mess things up?

Chunky jam can tear the cookies when you bite. Use smooth jam or warm and strain chunky jam so it's spreadable and smooth. Thick preserves are ok if you thin slightly with water.

Why use only an egg yolk and not a whole egg?

The yolk gives tenderness and richness without adding too much moisture. A whole egg can make the dough too soft and harder to cut clean holes.

Best way to get even powdered sugar dusting?

Use a fine mesh sieve and hold it a few inches above cookies, move your hand in steady back and forth motions. Dust after cookies cool completely so sugar doesn't melt.

How long will these keep and can I freeze them?

Stored in an airtight container, they'll stay fresh 3 to 5 days at room temp. You can freeze baked layers separately up to 2 months, or assemble and freeze; thaw in fridge before dusting with sugar.

LINZER COOKIES Recipe Substitutions and Variations

Unsalted butter (1 cup) → use vegan stick butter, same measure, or coconut oil, 3/4 cup melted. Vegan butter keeps texture most like original, coconut oil makes cookies a bit crisper and adds a faint coconut taste.
Granulated sugar (2/3 cup) → light brown sugar or coconut sugar, same volume. Brown sugar gives a deeper, almost caramel note and softer crumb, coconut sugar is less sweet and a bit nuttier.
Large egg yolk → flax egg: 1 tablespoon ground flax + 3 tablespoons water, let sit 5 min. Good for binding, though cookies may be slightly denser. Or use 2 tablespoons Greek yogurt for richness, but cut butter a little if dough seems too soft.
Finely ground almonds or hazelnuts (1 cup) → use finely ground walnuts or pecans, same volume. Pistachios also work for a brighter flavor but they color the dough greenish, which some people like.

Pro Tips

1. Chill the dough well before rolling and again after cutting the shapes. Cold dough holds its shape in the oven so your windows stay neat and you get tender, not spread-out cookies.

2. If the dough feels sticky while rolling, rest it 10 to 15 minutes in the fridge instead of adding too much flour. Extra flour makes the cookies tough; a quick chill firms the butter and makes rolling easier.

3. Use a smooth, seedless jam and warm it slightly if it’s stiff. That helps it spread cleanly and prevents clumps that squeeze out the sides when you press the sandwich together.

4. When dusting with powdered sugar, wait until the jam has set slightly. If you sift right after assembling the sandwiches, the sugar can dissolve into shiny spots. For a neater look, sift once more just before serving.