We have a classic beauty on today’s menu: linzer cookies. The dough can be made with either pistachios or almonds, and your favorite flavor of jam for the filling. These stunning sandwich cookies taste best on day 2, so they’re a wonderful make-ahead holiday cookie option!
This recipe was first published in 2017, and now includes both pistachio and traditional almond versions, plus fresh photos and helpful new success tips.
What Are Linzer Cookies?
Linzer cookies originated in Austria, as a twist on linzer torte, a type of pastry filled with fruit preserves and nuts. These festive, stained glass window-esque cookies are easily some of the prettiest cookies around, especially on holiday cookie trays.
Linzer cookies are traditionally made from a nutty almond-based cookie dough, like my cherry almond linzer cookies. For this classic linzer cookie recipe, you can use either almonds or pistachios. Or feel free to use hazelnuts, like we use for these caramel hazelnut linzer cookies.
The dough is rolled out, cut into shapes, and baked… just like sugar cookies. Then the cookies are finished with a light dusting of confectioners’ sugar, and sandwiched together with sweet jam.
I especially love the combos of almond cookies + apricot jam as well as the slightly salty pistachio cookies + sweet raspberry jam. Play around with the flavors and find your favorite!
What to Expect
- Texture: They’re nutty and deliciously textured. Linzers are crunchy right out of the oven, but after sandwiching jam in the center, they begin to soften. The magic happens on day 2 when the jam melts down into the cookies, making the whole sandwich cookie soft and tender. Without question, they taste BEST when made ahead of time.
- Flavor: Trust me when I tell you that they taste even better than they look. Nutty pistachios or almonds pair perfectly with sweet brown sugar, jam, and cinnamon, resulting in a remarkably flavorful cookie. Moreover, they’re totally customizable—simply use your favorite jam and cookie cutters.
- Ease: This is an intermediate baking recipe because there’s precise shaping involved. I recommend trying linzer cookies if you’re looking for a fun baking project or an elevated addition to your lineup of Christmas cookies!
- Time: In addition to the preparation of the dough and the baking, you’ll need to chill the dough for at least 3 hours. If you want to save time, consider whipping up a batch of dough in advance and storing it in the freezer (see recipe Notes). When you’re ready to bake, simply thaw overnight in the refrigerator.
Overview: How to Make Linzer Cookies
The full printable recipe is below, but let’s walk through it so you understand each step before you get started.
Pulse the pistachios or almonds together with brown sugar into a fine crumb. Use a food processor for this step.
Whisk the dry ingredients, then beat the wet ingredients. Mix in the dry ingredients and ground nuts—the dough will look crumbly but comes together quickly. Divide the dough in half, flatten into discs, wrap, and chill for at least 3 hours.
Roll each dough half to 1/4 inch, cut out rounds, and cut center holes in half of them. I call the cookies with holes in the center “donut cookies.”
Bake the solid rounds and “donut” rounds separately. Once the cookies have cooled, dust the donut tops with confectioners’ sugar, then spread jam on the bottoms and sandwich together.
Favorite Cookie Cutters to Use
Linzer cookies can be cut into any shape, but I love them with scalloped edges. You’ll need 2 cookie cutters: one cookie cutter that is 2 inches in diameter and another that’s 1 inch. Some options include this fluted-edge cookie cutter set, which includes many sizes, or this holiday linzer cookie cutter set. You can make a simple round center hole, or get a little fancy with a little heart, star, or diamond shape.
All the cookies will be cut with the 2-inch cookie cutter, but only HALF will be cut again into a “donut” cookie.
Fillings for Linzer Cookies
I especially love these with both apricot preserves and raspberry jam, but honestly, any flavor works. I love the almond-cherry pairing in these iced cherry almond linzer cookies. Or use hazelnuts in the dough like we do in these caramel hazelnut linzer cookies, and fill with caramel, or try Nutella. Blackberry preserves, orange marmalade, or even lemon curd… try a few options and discover your favorite linzer cookie filling—it may surprise you!
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Classic Linzer Cookies
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 4 hours, 15 minutes (includes chilling)
- Yield: 32 sandwiches
- Category: Cookies
- Method: Baking
- Cuisine: Austrian
Description
These classic Linzer cookies start with a nutty almond- or pistachio-based dough, then bake into tender, lightly spiced rounds sandwiched with sweet jam. Beautiful on holiday trays and even better on day 2, this make-ahead recipe includes detailed rolling, cutting, and freezing instructions.
Ingredients
- 2/3 cup (65g) almonds or pistachios*
- 1/3 cup (67g) packed light or dark brown sugar
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for rolling out
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/3 cup (67g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (about 150g) jam or preserves, such as raspberry or apricot
- 2 Tablespoons confectioners’ sugar, for dusting
Instructions
- Place the nuts and brown sugar in a food processor. Pulse into a very fine crumb. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until completely smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the flour mixture and the ground nut mixture to the wet ingredients and mix on low speed until combined. It will be crumbly at first, but will come together after a couple minutes of mixing.
- Divide the dough into 2 equal portions, gently flatten into discs, and wrap each in plastic wrap. Chill the discs in the refrigerator for at least 3 hours and up to 4 days.
- Preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. If the dough chilled for longer than 3 hours, allow to sit at room temperature for at least 20 minutes before rolling because the dough will be quite hard.
- Generously flour a work surface, as well as your hands and rolling pin. The dough may become sticky as you work, so have extra flour nearby to use as needed. Alternatively, the dough may crack when rolling out. If that happens, wait a few minutes for it to soften up, then try again. The more you work with it, the softer and more manageable it will become. Roll out the first disc of dough to 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut the dough into circles. Re-roll the dough scraps and continue cutting until all is used. Repeat with the second disc of dough. You should have about 64 circles.
- Using a 1-inch round or fluted cookie cutter, cut a hole into the center of 32 of the circles. Let’s call these 32 cookies the “donut cookies” because of that center hole.
- Arrange the whole circles and the donut cookies 2 inches apart and on separate baking sheets (because the donut cookies take 1 less minute to bake).
- Bake the whole circles for about 11 minutes, or until lightly browned around the edges, and bake the donut cookies for about 10 minutes. Rotate the baking sheets halfway through the bake time. Allow cookies to cool on the baking sheets for 5 minutes. Using a sieve or sifter, dust the “donut cookies” with confectioners’ sugar, then transfer all of the cookies to a cooling rack to cool completely before assembling.
- Spread 1/2 teaspoon of jam on the bottom of each whole cookie. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
- Store tightly covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 4 days (see step 5), but you can also freeze it for up to 3 months. If you opt for the latter, allow the dough to thaw overnight in the refrigerator, then bring to room temperature before rolling out in step 7. Cookies freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Rolling Pin | 2.5-inch Cookie Cutter (Round or Fluted) | 1-inch Cookie Cutter (Round or Fluted) | Fine Mesh Sieve | Cooling Rack
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Nuts: Use salted or unsalted almonds or pistachios, either work. I prefer salted for a subtle sweet-and-salty balance. Roasted or raw are fine as well, though roasted nuts add the most flavor.
- Jam/Filling Options: I especially love these with both apricot preserves and raspberry jam, but honestly, any flavor works. I love the almond-cherry pairing in these iced cherry almond linzer cookies. You could also try fig jam, orange marmalade, or blackberry jam.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Love the recipe, wondering how you would recommend doubling it? should it be two separate batches?
Hi Karishma, so long as your mixer can handle the added volume, you can simply double this recipe. Enjoy!
Anyone figure out how to mail these without the powdered sugar melting into the cookie in transit?
Hi!
I made these cookies last Christmas for my holiday cookies boxes and they were a hit!! I’m trying to be a bit more proactive this year…and I was curious for the make ahead and freeze instructions is that with the cookies with the jam? I was planning on completely baking the cookies freezing them then brining to room temp and then adding the jam? Just wanted to make sure that works:) Thanks!
Hi Haleigh, you can absolutely do it that way. Simply thaw out the baked cookies and then add the jam.
Delicious cookies. I found the rolling out, cutting and sandwiching tedious and unnecessary. Instead, simply roll into balls, press with your thumb, and fill with jam. Turns out just as good with way less fuss.
Can you confirm that 2 sticks of butter are 240 grams and not 226 grams? Normally, 1 stick weighs in at 113 grams. Thanks!
I made these for one of my christmas gift for my brother, my sister-in-law and my father. My mom taste the cookies and she love these, so do I, my brother and his girlfriend too. Only my father prefer the Snickers cupcakes that i did of you. He prefer something sweeter. My boyfriend love the cookies too. He loves pistachios. Thank tout for the recipe.
These are seriously the best cookies! I make them every year for my Christmas cookies and boxes. Months before Christmas time my husband
will make sure these stay on the list! The cookies are delicious as soon as made and get even better with 1-2 days. I love the raspberry jam filling and the lemon curd.
Phenomenal! I followed the recipe exactly and they came out beautifully! Everyone loved them and they are my new go to holiday cookie. thank you so much for the great pictures and instructions I wish I could post a picture!
These cookies were delicious!!! They were even better the next day. Can’t wait for next month.
Yum, These cookies are so delicious! There is a perfect ratio of sweet, a little salty and slightly tart that make these cookies addictive. I had fun making a batch of these with my friend!
These are delicious! They are easy to make and look beautiful. I used star cutouts. I think they’re harder to spread jam on these. I couldn’t get into the points. I’ll do circles next time.
Quick question on doughs that require refrigeration. Are you supposed to let the dough set awhile before rolling out? I find it’s really hard to roll right from the fridge and I have to roll it a lot to get it spreading. Thanks
Hi Valerie, you can certainly let the dough sit out for a short while before attempting to roll. For some cookies, like our cutout sugar cookies, we roll the dough before refrigerating, but this dough is simply too soft to do so before chilling. So glad you enjoyed these cookies!
Hi Sally! Huge fan of all of your recipes and easy-to-follow instructions. I look forward to baking your cookie recipes each holiday season, especially. Planning to try these for the first time this year and I’m wondering if I make these ahead of time and freeze the baked cookies, can they be fully assembled with the jam? Guessing powdered sugar would need to be added when ready to eat (not before freezing)? Thanks so much, can’t wait to make these and bring for a family holiday gathering!
Hi Susan, Cookies freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
Made these yesterday for my dad, and he loves them!
I love these cookies. I used heart cookie cutters for Valentine’s Day and they really turned out cute. They weren’t as “fussy” to make as I thought they might be. Will do again. I got 24 sandwich cookies + 8 small hearts that were the donut hole cut outs.
These were a great hit. Linzers are my MIL’s favorite cookies and she loved them! I gave a 4 rather than a 5 because I prefer liners with other kinds of nut flours. But the pistachios were a fun twist!
I just made some with almond flour and they are fab!! I love ground nuts in cookies, ever since tasting some at my friend’s house in the 80’s. Her family was from Slovakia….I will try to pistachio another day…just getting by with what I had to hand. I love your recipes as a matter of fact.
I love your recipes! Your tips and tricks are the best! I own a home bakery and always tweak recipes to make them my own, but I always look to your recipes as a jumping off point. I look forward to trying this one.
Hi! This probably is a dumb question.. so I measure 2/3 cup of shelled pistachios, then take the shells off and food process them down? Im planning to make these for a family party and want to get them right! These looks delicious!
There are special Linzer cookie cutter sets that come with 2 cutters – 1 for the bottom and 1 for the top. The top one has an insert for different interchangeable designs that will b be punched in instead of just a hole. I have a Wilson Christmas set I’ve used for several years that includes angel, pine tree, candy cane, and many pointed star, as well as a hole. They work really well and have not broken or rusted. They have other sets with other designs and there are also other manufacturers that make them. The cookies are just beautiful.
Hi there,
I’m so excited to add these to my Christmas cookie list!
Two questions:
1. Would you recommend adding any amount of salt if the pistachios aren’t salted?
2. Could I use coconut sugar instead of brown sugar?
Thanks you!
I have used unsalted pistachios and still love the cookies, but you can certainly add a bit if you wish! I have not tested this recipe with coconut sugar so I’m unsure how this would alter the recipe. Let me know if you try ti!
Possibly a dumb question….I don’t have a stand mixer with a paddle attachment. Just a regular handheld mixer. Will that be ok to use? Every Linzer recipe I’ve seen calls for the paddle attachment.
A handheld mixer with the beaters is completely fine!
These were yum! I added a little rose water to the raspberry jam, which worked beautifully. Thank you for another wonderful recipe, Sally!
Great recipe! So easy to follow and turns out exactly as written! Have made it twice now and gotten so many compliments. The cookies are melt in your mouth and taste better as they age! Def recommend!
I made these this past year as part of my Christmas cookies present collection. And honestly Sally, thank you and bless you! These are probably hands down the best cookie I’ve ever tasted and made. I had to make them again this past weekend because I’ve missed them so much! They are so soft and melt in your mouth delicious. So full of delicious flavor! Thank you for creating this recipe! You are a true genius in the kitchen!
I made these two days ago and they are sooooooo good, can’t stop eating them ☺️
Hey Sally, weird question, but I like a “lighter colored” linzer cookie. I assume these are dark because of the brown sugar and cinnamon use. Im also curious if those flavors overpower the delicate pistachio flavor. Would you suggest changes for a lighter color and more pronounced pistachio flavor?
Ps i havent made these yet, so the flavor could be spot on, just curious!
I find that you can still taste the pistachio, however, feel free to switch to granulated sugar and leave out the cinnamon (or reduce the cinnamon). 🙂
MAN ALIVE, these are good!!!!!!!!!!!!!!!!!!!!!! The Nutella/ Hazelnut version did NOT disappoint. Also, your Rugelach recipe is divine. My mind is already running wild with Savory ideas! That dough is incredible, it tastes like it is so hard/ complicated to make but my love (my food processor) did all of the work this weekend. I know you saw on IG but I am beyond thrilled with how all of my cookies came out this weekend, and 4 of the 5 recipes I used were yours! The only one I already had was my grandmother’s Pizzelle recipe <3 thank you so much for giving me all of the help and guidance I needed to create beautiful holiday cookies. I cannot wait to share them over the holidays. Well done you!
This makes me so happy – and totally convinced me to use Nutella next time! Let me know what savory rugelach recipes you come up with! Happy holidays 🙂
I made these and they turned out pretty well. I thought they might get bigger during cooking. Maybe because my baking powder was old, that didn’t happen. Flavor was very good. Thanks!
They should hold their shape while baking so sounds like you did everything right 🙂