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Linzer Cookies
This classic, Linzer Cookies recipe is popular to make around the winter holidays and can easily be customized to any occasion and flavor with different jams, jellies, chocolate, nut butter, or curd fillings. It has crisp, Viennese cookie dough (with almond flour/meal) and they can be dusted with confectioner's sugar or left plain.
Estimated reading time: 6 minutes
Table of contents
Linzer Cookies
Hi Everyone, do you have fond memories of eating these delightful, sandwich cookies filled with fruit preserves?
I remember them from cookie swaps and tins full of Christmas cookies during December when I was young.
I also enjoyed Pepperidge Farm Linzer Cookies and sometimes my paternal grandmother would have them or similar cookies when we visited my grandparents during the holidays.
Questions and Answers
What nationality are Linzer cookies? Why are they called Linzer cookies?
It is believed that Linzer cookies originated from a recipe called Linzer Torte from Austria in Europe.
What are Linzer cookies made of?
Linzer cookies are made of flour, salt, butter, ground almonds, sugar and filled with fruit preserves.
They do not contain any leveners like baking powder or baking soda.
What is Linzer in English? What is the meaning of Linzer?
Linzer cookies (in German: Linzer Augen, meaning "Linzer eyes."
Does Pepperidge Farm make Linzer cookies?
Yes, they do!
Where can I buy pepperidge farm Linzer cookies?
You can purchase them (Amazon Affiliate link #CommissionEarned), Here.
Can I freeze Linzer cookie dough?
Yes, you can, just remember it needs time to defrost before rolling out to use.
Ingredients
Viennese Cookie Dough for Linzer Cookies
- 1 cup (150 grams) almond flour or almond meal (You can substitute the same amount of walnut flour/meal)
- 2 cups (260 grams) all-purpose flour (I suggest unbleached, white all-purpose flour)
- ½ teaspoon (1 gram) ground Saigon cinnamon
- ½ teaspoon (2 grams) kosher or iodized salt
- 1 teaspoon (approximately) zest of one small lemon (you can substitute the same amount of zest from and orange, grapefruit, or lime)
- 1 cup (226 grams) unsalted butter, room temperature
- ¾ cup (150 grams) granulated white sugar, divided
- 1 teaspoon (5 grams) 100% pure vanilla extract
- 2 large (40 grams) egg yolks
Filling and Topping Ingredients
- ½ cup (60 grams) confectioners' (also called icing/powdered) sugar
- ½ cup (120 ml) seedless raspberry or black currant jelly/jam (the traditional option) or your favorite jam, Nutella, ganache, lemon or other curd, or more, if needed
Kitchen Tools
- measuring spoons and cups
- mixing bowls
- stand mixer
- whisk
- baking spatula
- parchment paper or silicone baking mats
- plastic wrap or similar wrap - for wrapping the dough
Web Story
Recipe Notes
- Softened Linzer Cookies: They can be stored in the refrigerator until they soften for about 3-4 days.
- Vanilla: Check out our recipe tutorial for How to Make Homemade Vanilla Extract.
Recipe Attribution
I grew up being most familiar with the Pepperidge farm Linzer Cookies; They have always been a favorite sandwich cookie of mine this recipe is inspired by that cookie.
Also, this recipe is inspired by the "Linzer Hearts" recipe from (Amazon Affiliate link #CommissionEarned) "Joy of Cooking".
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
If you like this cookie recipe, you might also like:
Linzer Cookies
Yield:
26 sandwich cookies
Prep Time:
1 hour 15 minutes
Cook Time:
15 minutes
Total Time:
1 hour 30 minutes
This classic, Linzer Cookies recipe is popular to make around the winter holidays and can easily be customized to any occasion and flavor with different jams, jellies, chocolate, nut butter, or curd fillings. It has crisp, Viennese cookie dough (with almond flour/meal) and they can be dusted with confectioner’s sugar or left plain.
Ingredients
Viennese Cookie Dough for Linzer Cookies
- 1 cup (150 grams) almond flour or almond meal (You can substitute the same amount of walnut flour/meal)
- 2 cups (260 grams) all-purpose flour (I suggest unbleached, white all-purpose flour)
- ½ teaspoon (1 gram) ground Saigon cinnamon
- ½ teaspoon (2 grams) kosher or iodized salt
- 1 teaspoon (approximately) zest of one small lemon (you can substitute the same amount of zest from and orange, grapefruit, or lime)
- 1 cup (226 grams) unsalted butter, room temperature
- ¾ cup (150 grams) granulated white sugar, divided
- 1 teaspoon (5 grams) 100% pure vanilla extract
- 2 large (40 grams) egg yolks
Filling and Topping Ingredients
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour/meal, kosher salt, and ground cinnamon, and stir until evenly combined.
- Mix the Wet Ingredients: In a stand mixer, cream together the butter and sugar. When the mixture is light and fluffy, add the vanilla extract, egg yolk, and zest. Beat for an additional 30 seconds or until combined.
- Add the Dry Ingredients to the Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, pause to scrape down the sides, if you need to, and continue until they are combined.
- Chill the Dough: Shape the dough into a disc about 1-inch thick. Using plastic wrap or beeswax wrap the dough and refrigerate for 30 minutes to 60 minutes or overnight, if making ahead.
- Preheat Oven: Preheat the oven to 350°F and line a rimmed baking sheet with a silicone baking mat or parchment paper, set aside.
- Roll out Dough: Lightly flour a surface, like a pastry mat. Roll the dough out to ¼-inch thickness. Using a Linzer cookie cutter set, cut ½ the cookies with the "solid" shapes and half of them with the "window." If the dough gets soft, put the dough back in the fridge for a half-hour until it's easier to work with.
- Bake: Bake the cookies for 12-15 minutes. Keep a close eye on the cookies because they will vary depending on the size or shape of the cookie-cutter that you use.
- Cool: When the cookies are done, allow them to cool on a wire rack.
- Assemble the Sandwich Cookies: When the cookies are completely cool, start assembling the cookie sandwiches by putting a teaspoon (or amount to taste) on the solid side of the cookie and putting the window side on top, gently pressing together (but not too much!). Repeat with the rest of the cookies, enjoy!
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝-Inch x 16-½-Inch (2 pack) -
HUNNYBEEE Beeswax Reusable Food Wraps - (7 packs) Beeswax Wrap Sustainable Products, Organic Wax Wrap, Eco-friendly Bees Wrap, Organization Storage Bags, Cheese Bee Wrappers Cling, Wax Paper for Food
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 30mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
This post was first published on 12/11/2021 and updated 1/22/2022
Owner at Life's Little Sweets
Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.
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Carol says
Can I make almond meal with whole almonds in a food processor?
Sara Maniez says
Yes, but make sure that they are peeled and do not have the skins on them. Thank you for your question!