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

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)
• 1/2 teaspoon (1 gram) ground Saigon cinnamon
• 1/2 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
• 3/4 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

• 1/2 cup (60 grams) confectioners’ (also called icing/powdered) sugar
• 1/2 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

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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.

Print

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)
• 1/2 teaspoon (1 gram) ground Saigon cinnamon
• 1/2 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
• 3/4 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

• 1/2 cup (60 grams) confectioners (also called icing/powdered) sugar
• 1/2 cup (120 ml) seedless raspberry or black currant jelly/jam (the traditional option) or your favorite jam, Nutella, ganache, lemon or other curd

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat Oven: Preheat the oven to 350°F and line a rimmed baking sheet with a silicone baking mat or parchment paper, set aside.
6. Roll out Dough: Lightly flour a surface, like a pastry mat. Roll the dough out to 1/4-inch thickness. Using a Linzer cookie cutter set, cut 1/2 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.
7. 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.
8. Cool: When the cookies are done, allow them to cool on a wire rack.
9. 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

Storage: They can be kept in an air-tight container for up to 1 week and frozen in the freezer for up to 3 months.

Softened Linzer Cookies: They can be stored in the refrigerator until they soften for about 3-4 days.

Recipe Yield: This cookie recipe yield really depends on the size of the cookie cutters you use and the thickness of the dough when you roll it out, and if you choose to use up the scraps or not. Generally, for a 2-inch cookie-cutter, it makes 38-40 sandwich cookies (and so that's 76-80 single cookies).

Vanilla: Check out our recipe tutorial for How to Make Homemade Vanilla Extract.

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, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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  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: 1
Amount 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!

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This post was first published on 12/11/2021 and updated 1/22/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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