Linzer Cookies Italian Stawberry Jam Recipe tastes like buttery shortbread, toasted almonds, and bright, sweet-tart strawberry jam all in one perfect bite. It suits bakers who want a showy cookie that still fits into a relaxed weekend baking session, with a total time of about 1 hour 30 minutes including chilling and baking. I baked a batch of these on a random Tuesday night once and ended up eating them over the sink, so you’re in good company here.
Why Linzer Cookies Italian Stawberry Jam Recipe Is Worth It
These Linzer cookies pack serious flavor: nutty almond dough, a hint of lemon, and a glossy center of Italian strawberry jam that tastes like summer. The cut-out window gives them that bakery look, yet the dough handles easily and forgives small mistakes.
You mix the dough in one bowl, chill it, roll, cut, bake, and sandwich with jam. The cookies keep their shape, the jam sets beautifully, and the texture stays tender yet sturdy enough to stack in cookie boxes.
“These Linzer Cookies with Italian Strawberry Jam taste like something from a tiny European pastry shop. The dough rolls out easily, the jam stays bright and fruity, and everyone asked where I bought them. I just smiled and pointed at my mixer.”
Ingredients You Need
Dry ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almonds or almond flour
- Use almond flour for convenience; grind whole blanched almonds in a food processor if you want more texture.
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder (optional, for slightly softer cookies)
Wet ingredients
- ¾ cup (170 g) unsalted butter, softened to cool room temperature
- I like a high-fat European-style butter, but any good-quality unsalted butter works.
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) powdered sugar
- Powdered sugar in the dough keeps the texture tender and sandy.
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- Zest of 1 small lemon (about 1 teaspoon finely grated)
Jam filling
- ¾–1 cup Italian strawberry jam or preserves
- Choose a thick, high-fruit jam; brands from Italian import sections usually taste less sugary and more berry-forward.
- If the jam looks very loose, simmer it 3–5 minutes to thicken, then cool before using.
Finishing
- ¼–⅓ cup powdered sugar, for dusting the tops
- Extra lemon zest (optional) to mix into the powdered sugar for a light citrus aroma
Equipment
- Stand mixer or hand mixer
- Medium mixing bowls
- Fine-mesh sieve (for powdered sugar and possibly for jam)
- Rolling pin
- Two baking sheets
- Parchment paper or silicone baking mats
- 2–3-inch round or fluted cookie cutter
- Small cutter (¾–1 inch) for the “window” (heart, star, circle, etc.)
- Cooling racks
- Small offset spatula or butter knife for spreading jam
- Airtight containers for storage
Quick Tips & substitutions
- Chill the dough at least 1 hour so the cookies hold sharp edges.
- Roll the dough between two sheets of parchment to avoid sticking and extra flour.
- Use almond flour if you want a smoother dough; use ground almonds if you want a rustic, nutty texture.
- Swap Italian strawberry jam with raspberry, apricot, or mixed berry jam if you crave variety.
- Thicken runny jam by simmering it a few minutes; thin very stiff jam with a teaspoon of lemon juice.
- Dust the tops with powdered sugar before you sandwich the cookies, so the jam window stays shiny and clean.
- Bake one tray at a time in the center of the oven for the most even color.
- Keep the cut-out “window” cookies and solid bottoms paired by size so they stack neatly.
How to Make Linzer Cookies Italian Stawberry Jam Recipe
Step 1: Mix the dry ingredients
Add flour, almond flour, salt, cinnamon, and baking powder (if using) to a bowl. Whisk until everything looks evenly combined and no streaks of almond flour remain. Set the bowl aside near your mixer.
Step 2: Cream butter and sugars
Place softened butter, granulated sugar, and powdered sugar in the bowl of a stand mixer. Beat on medium speed 2–3 minutes until the mixture looks light, fluffy, and slightly paler. Scrape down the bowl so no butter hides on the bottom.
Step 3: Add egg, yolk, and flavorings
Add the egg, egg yolk, vanilla, almond extract, and lemon zest to the butter mixture. Beat on medium speed until everything blends and looks smooth and creamy. Scrape the bowl again to keep the texture even.
Step 4: Combine wet and dry
Turn the mixer to low and add the dry ingredients in two additions. Mix just until the dough comes together and no dry flour shows; stop the mixer as soon as the dough clumps. If any dry bits remain at the bottom, fold them in by hand with a spatula.
Step 5: Chill the dough
Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap or parchment. Chill the dough in the refrigerator at least 1 hour, or up to 2 days, so it firms up and rolls cleanly.
Step 6: Prep the jam
Spoon the Italian strawberry jam into a small saucepan if it looks loose. Simmer over low heat 3–5 minutes, stirring often, until it thickens slightly and coats the spoon. Transfer the jam to a bowl and cool it to room temperature so it does not melt the cookies.
Step 7: Roll out the dough
Line two baking sheets with parchment. Unwrap one disk of dough and place it between two sheets of parchment. Roll to about ⅛–¼ inch thickness; keep the thickness even so the tops and bottoms bake at the same rate.
Step 8: Cut the cookie bottoms
Peel off the top sheet of parchment. Use the larger cutter to cut as many circles (or shapes) as you can for the cookie bottoms. Transfer them to the prepared baking sheet, spacing them about 1 inch apart, and chill the tray in the fridge while you cut the tops.
Step 9: Cut the cookie tops with windows
Gather the scraps from the first roll, press them together gently, and chill if they feel soft. Roll out the second dough disk between parchment to the same thickness. Cut the same number of shapes for the tops, then use the small cutter to punch a “window” in the center of each top cookie.
Step 10: Chill and preheat
Place the tray with the tops in the fridge as well. Chill both trays 15–20 minutes while you heat the oven to 350°F (175°C). This extra chill keeps the cookies from spreading and helps them keep sharp edges.
Step 11: Bake the cookies
Bake one tray at a time on the middle rack for 9–12 minutes, until the edges look just lightly golden and the centers look set. Pull the tray from the oven and let the cookies sit 2–3 minutes to firm up. Move them carefully to a cooling rack and cool completely.
Step 12: Dust the tops
Once the cookies cool, place the “window” tops on a clean sheet of parchment. Sift powdered sugar over them until they look evenly coated. Leave the solid bottoms plain so the jam sticks well.
Step 13: Fill and sandwich
Stir the cooled Italian strawberry jam to loosen it slightly. Spread about 1 teaspoon of jam in the center of each bottom cookie, leaving a small border around the edge. Gently press a sugared top cookie over each bottom so the jam fills the window without oozing out.
Step 14: Rest and serve
Let the assembled Linzer cookies sit at room temperature 30–60 minutes. The jam settles, the flavors mingle, and the cookies soften just a touch. Serve them on a platter or tuck them into tins with parchment between layers.
Recipe Variations
- Gluten-free version: Use a 1:1 gluten-free baking flour blend and chill the dough well; handle it gently since it breaks more easily.
- Vegan version: Use vegan butter sticks, replace the egg and yolk with 3 tablespoons aquafaba, and check that your jam uses no gelatin.
- Low-carb version: Use a low-carb baking blend and a powdered erythritol-style sweetener; choose a no-sugar-added strawberry jam.
- Nut-free twist: Replace almond flour with finely ground oats or more all-purpose flour, and skip the almond extract.
- Flavor add-ins: Add orange zest instead of lemon, a pinch of cardamom with the cinnamon, or a tiny bit of finely chopped dark chocolate in the dough edges.
Ways to Serve Linzer Cookies
- Serve with hot coffee, espresso, or a big mug of tea for an afternoon treat.
- Pack them in cookie boxes or tins as holiday gifts or party favors.
- Crumble one over vanilla ice cream or yogurt for a quick dessert.
- Set them on a dessert board with fresh strawberries and other small cookies.
Storage Success
Store Linzer cookies in an airtight container at room temperature for 3–4 days; they soften slightly and taste even more fragrant. Layer them between sheets of parchment so they do not stick together. Keep them in the fridge up to a week if your kitchen runs very warm, and bring them back to room temperature before serving. Freeze unfilled cookies up to 2 months, then thaw, fill with Italian strawberry jam, and enjoy fresh-tasting sandwiches.
Linzer Cookies with Italian Strawberry Jam
Ingredients
Instructions
- In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt; set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract if using, and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness.
- Cut out rounds using a cookie cutter, then cut a small shape in the center of half of the cookies to create the tops.
- Place the cookies on the prepared baking sheets, spacing them slightly apart.
- Bake for 10–12 minutes, or until the edges are just lightly golden. Let cool completely on a wire rack.
- Warm the Italian strawberry jam slightly so it is easy to spread.
- Spread a thin layer of jam on the bottom side of each solid cookie, then gently press a cut-out cookie on top to form a sandwich.
- Dust the tops generously with powdered sugar before serving.
Notes
Approximate per 1 cookie (about 24 cookies total): 150 calories; fat 8 g; saturated fat 3 g; carbohydrates 18 g; fiber 1 g; sugars 9 g; protein 3 g; sodium 60 mg. Values are estimates and will vary based on specific ingredient brands and cookie size.
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