Raspberry Pistachio Linzer Cookies

Soft, a little salty, and sweet raspberry pistachio linzer cookies are simply stunning cookies that always impress. These beautiful sandwich cookies taste best on day 2 so they’re a wonderful make-ahead holiday cookie option! 

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! Christmas cookie recipe on sallysbakingaddiction.com

We have a classic beauty on today’s menu: linzer cookies. Have you ever made them before? They look a lot more complicated than they actually are, so I want to walk through the process together.

What are Linzer Cookies?

Linzer cookies are made from a nutty cookie dough, traditionally almond based, but we’re using pistachios! This deliciously nutty dough is rolled out, cut into shapes, and baked– just like sugar cookies. Then the cookies are sandwiched together with sweet jam. A light dusting of confectioners’ sugar finishes them off. These stained glass window-esque cookies are easily some of the prettiest cookies around!

But the best part is the unique texture. Linzers are crunchy right out of the oven, but after sandwiching jam in the center, they begin to soften. And on day 2, the jam settles into the cookies so the whole sandwich is tender, soft, and deliciously crumbly. So linzer cookies taste BEST made ahead of time!

Fun fact: I learned that linzer cookies originate from an Austrian treat called Linzertorte which is filled with black currant preserves and topped with a lattice design.

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! Christmas cookie recipe on sallysbakingaddiction.com

These Raspberry Pistachio Linzer Cookies Are:

  • Simple to make yet incredibly stunning
  • Totally customizable– fill them with your favorite jam and use your favorite cookie cutters!
  • Nutty and deliciously textured
  • Remarkably flavorful– the salty pistachios pair perfectly with sweet brown sugar, jam, and spices
  • Soft and a little crumbly
  • Even better on day 2
  • Beautiful on holiday cookie trays
  • Dusted with confectioners’ sugar for a little something extra

Ground pistachios and brown sugar for linzer cookies on sallysbakingaddiction.com

Steps for Raspberry Pistachio Linzer Cookies

I published my favorite traditional linzer cookie recipe in Sally’s Cookie Addiction, so we’re making a spin-off today. Before you begin, have 3 bowls ready:

  • bowl 1 = ground up pistachios + brown sugar
  • bowl 2 = dry ingredients like flour, baking powder, cinnamon, salt
  • bowl 3 = wet ingredients like butter, brown sugar, egg, vanilla

Let’s dive in:

  1. Pulse the pistachios and half of the brown sugar into a fine crumb. Use a food processor for this step.
  2. Whisk the dry ingredients together.
  3. Cream the wet ingredients together. You’ll use the remaining half of the brown sugar in this step.
  4. Add the dry ingredients and pistachio mixture to the wet ingredients. The dough will be crumbly at first, but will come together after a couple minutes of mixing.
  5. Divide & chill the cookie dough. Divide the dough half, flatten it into discs, and tightly wrap each in plastic wrap. Chill the cookie dough in the refrigerator for at least 3 hours. Without chilling, the dough is impossible to roll out and the cookies will spread into a massive mess on your baking sheets.
  6. Roll out the cookie dough. On a lightly floured surface, roll out the disc of cookie dough until 1/4 inch thick. Use cookie cutters to cut dough into circles. Reroll the remaining dough and continue cutting until all of the dough is used. Repeat this process with the second disc of dough. You’ll have about 64 cookie dough circles.
  7. Cut a hole into the center of half of the cookie dough circles. We’ll call them “donut cookies” because of that center hole.
  8. Bake. Bake the whole cookies and “donut” cookies on separate baking sheets. The donut cookies take a minute less because of their smaller surface area.
  9. Dust the “donut cookies” with confectioners’ sugar.
  10. Fill with jam & sandwich. Spread 1/2 teaspoon of jam on each whole cookie. Top each with a donut cookie and press down gently to create a cookie sandwich.
  11. Enjoy!

Steps for linzer cookies on sallysbakingaddiction.com

Look at this gorgeous dough!

Cookie dough for linzer cookies on sallysbakingaddiction.com

Favorite Cookie Cutters to Use

Linzer cookies can be cut into any shape, but I love the scalloped edge look. You’ll need two cookie cutters– one cookie cutter about 2 inches in diameter and another that’s 1 inch. Here are the cookie cutters I used: fluted edge cookie cutters (the 2 inch and 1 inch sizes). I always make the cookies round, but the center looks super cute as a little heart, star, diamond etc.

All of the cookies will be cut with the larger 2-inch cookie cutter, then half will be cut again into a “donut” cookie. That’s what I call the cookies with holes in the center!

Cutting cookie dough for linzer cookies on sallysbakingaddiction.com

Shaped cookie dough for linzer cookies on sallysbakingaddiction.com

Shaped cookie dough for linzer cookies on sallysbakingaddiction.com

Linzer Cookies Filling

I chose raspberry jam, but honestly… any flavor works! Apricot jam or even lemon curd would be SO good with pistachios. Or I just thought of this: use hazelnuts instead of pistachios and fill with Nutella (!!). I’ll have to try that combination next!

Assembling linzer cookies on sallysbakingaddiction.com

Raspberry Pistachio Linzer Cookies Video Tutorial

Let’s watch how they’re made:

Assembling linzer cookies on sallysbakingaddiction.com

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! Christmas cookie recipe on sallysbakingaddiction.com

Print

Raspberry Pistachio Linzer Cookies

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 32 sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: Austrian

Description

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! 


Ingredients

  • 2/3 cup (65g) shelled pistachios*
  • 2/3 cup (135g) packed light or dark brown sugar, divided
  • 2 and 1/2 cups (300g) all-purpose flour, (spoon & leveled) plus more for rolling out
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 240g) unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (160g) raspberry jam or jelly (or any flavor!)
  • 2 Tablespoons (16g) confectioners’ sugar, for dusting

Instructions

  1. Place the pistachios and 1/3 cup (67g) brown sugar in a food processor. Pulse into a very fine crumb. Set aside.
  2. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and remaining 1/3 cup (67g) brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the flour mixture AND the ground pistachio mixture to the wet ingredients and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing.
  5. 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). If chilling for longer than 3 hours, allow to sit at room temperature for at least 30 minutes before rolling because the dough will be quite hard.
  6. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  7. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. Alternatively, the dough may crack when rolling out. Wait a few minutes for it to soften back up. The more you work with it, the softer (and easier to work with) it will become. Roll out the disc until 1/4 inch thick. Using a 2-inch round or fluted cookie cutter, cut dough into circles. Reroll the remaining dough and continue cutting until all is used. Repeat with the second disc of dough. You should have about 64 circles.
  8. 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.
  9. 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).
  10. 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. Dust the “donut cookies” with confectioners’ sugar, then transfer all of the cookies to a wire rack to cool completely before assembling.
  11. Spread 1/2 teaspoon of jam on each whole cookie. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
  12. Cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  1. 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.
  2. Special Tools: KitchenAid Stand Mixer, Food Processor, Measuring Cups, Glass Mixing Bowls, Fluted Edge Round Cookie Cutters, Silpat Baking Mat, Baking Sheet, and Cooling Rack
  3. Pistachios: You can use salted or unsalted pistachios. I prefer to use salted for a sweet/salty flavor.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: raspberry pistachio linzer cookies, linzer cookies

Soft, a little salty, and sweet pistachio linzer cookies filled with delicious raspberry jam! Christmas cookie recipe on sallysbakingaddiction.com

102 Comments

  1. Woah I was just thinking of making linzer cookies to give to my teachers on the day before winter break! What a coincidence 🙂 Since I’m not sure if they’re allergic to nuts or not, would a plain sugar cookie recipe work instead? Thank you so much for your recipes Sally, and I hope you and Noelle are doing well!

    1. Plain cut-out sugar cookies will be great! I suggest this recipe: https://sallysbakingaddiction.com/2014/05/27/soft-cut-out-sugar-cookies/

  2. These look amazing Sally! I’ve always been intimidated by Linzer cookies but you make them look so-able with all the steps broken down …. I’m super tempted by the hazelnut/nutella combo 😉 If I wanted to be really organized, could I freeze the raw cut out cookies and bake them later? Any tips on that? Thx in advance. 

    1. *do-able 

      1. Laura ~ Raise Your Garden says:

        I’ve been intimidated too, exactly my sentiments but will now give these a whirl. 

    2. You could, yes– I would just bake them from being frozen. Bake an extra minute or 2. Or you can freeze the dough as I suggest in the make-ahead tip too! 🙂

  3. Jenny from www.jennyisbaking.com says:

    Such a nice twist on a classic recipe. Thanks for sharing!

    1. Jenny – I totally agree! Wonderful idea with the pistachios, Sally! I think I will make the cut-out star-shaped or with a tiny heart cookie cutter.
      The design of the Linzer Torte is where we go creative. Lattice is the classic look, but there are all sorts of designs – like with pie crust. Just look at this cute nativity scene over here https://www.instagram.com/p/w1IFMiSDa5/?taken-by=sugarprincessy <3
      Have a wonderful week, Sally!

      1. That nativity scene design is beautiful.

  4. OMG they look soooo yummieee! I HAVE to include these in my Christmas cookie list! BTW, we celebrate two Christmases (25 Dec and 7 Jan (Orthodox)) in our home so I have a perfect excuse to make all the cookies I want! 😀 Thank you for the amazing palooza, Sally! 🙂 Greets to you and your lovely family from snowy Serbia! 🙂

    1. Stay warm! Have fun with all the celebrations of the Christmas season. And, of course, have fun with all the cookies!

  5. I love the look of these cookies! The Hazelnut/Nutella vetsion sounds delicious too! Would you take the skins of the hazelnuts first or leave au naturale?

    1. ‘vetsion’…..version

    2. I’d peel them first. Let me know how that goes! I really want to try it 🙂

  6. Stephanie Doiron says:

    I’ve been wanting to try making linzer cookies for a while now. This might just be the recipe I try!!! If freezing the baked cookies, would you still dust them with icing sugar before baking or after they have been thawed?

    1. Well I like to dust the cookie tops BEFORE sandwiching… so when I freeze them, I just freeze them already dusted. You *can* also dust them again after thawing out too!

      1. Stephanie Doiron says:

        Thank you!!! 🙂
        Btw, I made your snickerdoodles yesterday and they were delicious!

      2. Snickerdoodles are the best this time of year!

  7. Hi Sally, I love,love Linzer cookies. They are very “Europe cookies” and usually made with hazelnuts. Your recipe is must try.

  8. These are the cookies I think scream Christmas cookies and you combined two incredible flavors in pistachio and raspberry. I just don’t know if I could keep my hands off these to include on a cookie tray! Thank you for including these in cookie palooza☺

    1. I’m excited to try these with another filling. I think they’d be wonderful with apricot jam, Nutella, lemon curd, the list goes on. They are definitely hard to resist, too!

  9. Happy National Cookie Day Sally and everyone! But Sally, these cookies can also be made out of wool, needle-felted! I made these out of wool a few months ago, so cute. When your daughter is older you should check it out if you haven’t already.

  10. I spy PB&J cookies in my future. My kids would love that variety!

  11. Ursula | LilVienna.com says:

    Haha, I am all up for your nerd alert 😉 I grew up close to the Austrian city of Linz, so I am always excited to see my favorit cookies. I just made them for my German blog and will translate them into English soon, hopefully. Love your addition of pistachios. * nomnom* Cheers!

    1. Hi Ursula! I’m glad you enjoyed the twist and I hope these bring back good memories of home!! 🙂

  12. So I drove to FOUR stores looking for pistachios over the weekend….besides the uber expensive brand in the black bag, couldn’t find any for just baking. Thank goodness I have a TJ here in the lobby of my office building….pistachios will finally be mine!

    I am digging the idea of spreading Nutella in these…I might have to try that. Maybe skip the little peekaboo hole so I can ship them too.

    I made three logs of slice and bake over the weekend – gingerbread with candied ginger, cinnamon (to be dipped in white chocolate and chunky sugar) and orange (to be dipped in dark chocolate). I can’t seem to get organized so freezing some cookie logs seemed like a good compromise. 🙂

    1. What would we do without TJs??
      And I want to try the gingerbread/candied ginger slice and bakes!

  13. These look so pretty! I wish I could grab one through the screen!

    1. Thanks Stephanie!

  14. Love the idea of pistachio instead of other nuts. Can’t wait to make these! Happy Holidays!!

    1. Let me know if you try these linzer cookies!

      1. Just made them -came out great! Trying to send a photo on Instagram but still learning how to use it. 

  15. Sally, these look INCREDIBLE! Love the flavor combo of raspberry and pistachio. This past weekend I tried out 3 of your recipes from Sally’s Cookie Addiction: sugar cookie sparkles (with red and green sanding sugar), espresso white chocolate chunk cookies (I’ve added espresso powder to my chocolate chip cookies in the past and dubbed them “caffeine cookies”), and coconut lime shortbread cookies (topped with a coconut lime glaze for more zippy flavor). OH MY GOSH. They are all out of this world!! About to put out my cookie tray in the break room at work – I bet they’re gone before lunch!

    1. What a combo!! Funny… I’m featuring those sugar cookie sparkles on my blog tomorrow with red and green sprinkles! 🙂
      I love the coconut lime shortbread. Fantastic pairing of flavors in a simple cookie dough. Thank you so much for letting me know you made so many cookbook recipes. I love hearing about it.

  16. Hi Sally,
    Thanks for another amazing recipe. Can’t wait to try this one.
    I have a question: you say that the dough can be frozen and thawed overnight in the refrigerator and then it needs to come to room temperature before rolling. But if it wasn’t frozen, it would be chilled and rolled. Then why does it need to be at room temp after the freezing route? I saw a similar instruction for the gingerbread cookies (where the dough was frozen) from your book so was curious about the reason behind this.

    Thanks
    Neha

    1. If only chilling for a few hours, the dough discs will still be pliable enough to roll out. If thawing from being frozen, the discs will be extremely hard and difficult to roll out because of the longer time in the freezer/fridge. So that is why I suggest waiting until room temp. Hope this helps!

  17. Pink!!! I’m such a girl

  18. I had no idea that Dec. 4 was National Cookie day, and my birthday too!! Perfect combo! I need to try these as they are my favorite “bakery type” cookies that I will buy in a bakery. I love shortbread cookies and love raspberry jam, but I’ve never made these! I need to get one of the small cookie cutters for the “hole”. Thanks Sally! And sorry for your baking craziness on Saturday– believe me, we’ve all experienced some craziness like that at one time or another. Just wait till you have some little toddler hands adding to the mess of it all! (Though she would probably love getting her hands in all that flour on the floor!)

    1. Happy happy birthday dear Lisa! Let me know when you give these linzer cookies a try. 🙂

  19. Ashley @ thedelightfulbite.com says:

    These are BEAUTIFUL, Sally!!! My husband loves anything pistachio – so he will LOVE these!!

    Btw, I love that dark gray surface!! Beautiful!!

    1. Thanks Ashley! I really like this photography surface as well. Makes lighter cookies POP!

  20. This cookie looks so good. I love pistachios and I have been wanting to make linzer cookies for a really long time. I can’t wait to make these.

    1. Let me know how you like them!

  21. Could I replace the pistachios with another nut? I love them, but the rest of my family gets a little anaphylactic if they consume pistachios. If it is possible to replace the pistachios, should I just use 65g of another nut? Thank you, they look über lecker

    1. Any nut can be used, same amount 🙂

  22. These look so festive. Pistachios are hard to find in my area, do you think walnuts or almonds could be substituted? I hope I get to try these! I just picked up a couple jars of fresh raspberry jam from a farmer’s market to give away as part of hostess gifts this year, but I kept one for myself and would love to use it for these 🙂

    1. They are traditionally made with almonds so you can use those!

  23. Shelby @ Go Eat and Repeat says:

    Apricot jam on these kind of cookies is amazing! I made some pecan shortbread cookies that are perfect with the apricot jam. Of course in the process I also made a huge mess in the kitchen. No royal icing spills for me, just powdered sugar everywhere!

    1. I want to try the pistachio/apricot jam combo soon. And honestly, I think a powdered sugar spill is worse than a royal icing spill! What a MESS! Hope you got it all cleaned up. And put your feet up after that.

  24. I LOVE Linzer tarts- that’s what they were called when I worked at a German bakery in my teens. They did not have pistachio but I bet that would make them even better! Look really good- I’ll put these in my to-do list. Thanks for the recipe….

    1. Let me know if you try these linzer cookies!

  25. Austria Azaceta says:

    Hi Sally!!
    Really loving the cookie palooza!  I can’t stop thinking about those brown sugar shortbread ones.  These look incredible!! I made the dough for the almond linzer ones in your book & currently have that plus soft peanut butter (with red & green peanut butter m&ms), ginger pistachio, & espresso white chocolate (OMG) all portioned out & ready to bake in the freezer. This way I grab & bake as i need them! Will also be making some sugar cookies, & your black & white cookies at some point.  I love this time of year! 🙂

    1. Now THAT is a cookie palooza. Haha! You’re making so many cookies and I love it. I can’t decide which of all the cookies you’ve made/are making is my favorite. I love those ginger pistachio cookies from the book. And the black and whites!! 

  26. Hi Shipra, I’m really not that knowledgable about egg substitutes, I’m sorry!

  27. Silver Metallic PLEASE!

  28. Dorothy Lecompte says:

    I have been wanting to bake Linzer cookies since I saw a post that Someone had made, but I did not have a recipe. I am making these and I love pistachios.  

  29. Not wanting to waste anything, can you bake up the cookie “donut holes” as well? It’d probably take about 5 minutes in the oven. I can see just dusting them with powdered sugar & having them with coffee. Or maybe dipped in chocolate? It seems they would be quite nosh-able! What do you think? 🙂

    1. You can just re-roll the “donut holes” with the rest of the dough scraps to make more cookies.
      Or you can bake them… definitely won’t take long at all. A dip in chocolate sounds so good. They are quite tiny though!

  30. Empire Red please.

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