Linzer Cookies

Raspberry jam-filled and powdered sugar-dusted buttery Linzer Cookies recipe It’s a festive must-bake!

Linzer cookies, one of my all-time favorite sandwich cookies, are a personal favorite.

A buttery and crumbly dough with a spread of jam and a liberal dusting of powdered sugar is used to make these beautiful-looking cookies, which are thought to have originated in Austria.

Little Spice Jar has some fantastic recipes, and when I came across this one, I had to try it out right away.

The process of making these Linzer Cookies is a joy. Bake them after sprinkling your favorite jam on top and cutting out a star or any shape of your choice from the dough.

You smother them with powdered sugar as soon as they come out of the oven.

They are very adorable and gorgeous.

As a Christmas gift, Linzer cookies are an excellent choice.

Make a lot, and I’m sure your friends, family, and neighbors will be delighted to get them!

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 151 calories.


  • 1/2 cup granulated sugar
  • 3/4 cup almond flour
  • powdered sugar
  • raspberry jam
  • 2 sticks (8 oz. /226 g) salted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg yolks
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder


  1. Mix the baking powder, flour, and cinnamon together in a bowl. Set aside for now.
  2. For 1 minute, using the paddle attachment on a stand mixer, beat together the butter and 1/2 cup of sugar. Add the vanilla extract and the egg. Add the almond flour while mixing at a low speed. Continue mixing until everything is well incorporated.
  3. Form 2 equal-sized balls of dough, shape into 6-inch round disks, and wrap each separately in plastic wrap before chilling for 1 hour.
  4. Your oven should be preheated up to 350°F (176°C). Prepare two baking sheets by lining them with parchment. Flour the surface and roll out a piece of dough to a thickness of 1/8 inch. Using a single dough ball, use a Linzer cookie cutter or a medium-sized round or fluted cookie cutter. To cut out the center of the other dough, use a smaller star-shaped cutter. Transfer to a baking sheet with care. Cut out and assemble all of the cutouts.
  5. On a baking sheet, space the cookies about an inch apart. Make sure to bake the cookies for 9-12 minutes. Keep cool. Using a cookie spreader, spread raspberry jam over the rounded round and top with star cutout circles.
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