Name: Soft and Sweet Linzer Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon baking powder; 1/4 teaspoon fine salt; 1 cup raspberry or strawberry jam, for filling; powdered sugar, for dusting

Soft and Sweet Linzer Cookies Recipe tastes like buttery shortbread hugging a bright, jammy center with a soft, tender bite that almost melts as you chew. It works perfectly for bakers who want a bakery-level holiday cookie in about 1 hour 30 minutes, including chill time. I still remember sneaking the cutout centers as a kid, so I feel extra qualified to help you nail this one.

Why You Should Try This Soft and Sweet Linzer Cookies Recipe

This Soft and Sweet Linzer Cookies Recipe gives you a cookie that stays soft, not rock hard, even after a couple of days. The almond-rich dough tastes buttery and nutty, and the jam adds a sweet-tart pop that keeps each bite interesting.

You also get a cookie that looks fancy without advanced decorating skills. The cutout tops and powdered sugar make the plate look like a bakery display, even if you baked in pajamas with flour on your socks.

“These Linzer cookies taste soft, buttery, and gently sweet, with just enough jam to brighten every bite. The dough rolls easily, the shapes hold well, and the cookies stay tender for days. My family asked where I bought them, which counts as the highest compliment in this house.”

Ingredients You’ll Need

Dry ingredients

2 cups (240 g) all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal. Avoid cake flour, since it softens the dough too much.
1 cup (100 g) finely ground blanched almond flour
- Use super-fine almond flour, not almond meal. Bob’s Red Mill or Blue Diamond both work well.
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but it adds cozy flavor)

Wet ingredients

3/4 cup (170 g) unsalted butter, softened to cool room temperature
- Butter should press in with a finger but not feel greasy. I like European-style butter for extra richness, but any good supermarket brand works.
2/3 cup (135 g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
- This boosts the almond flavor without extra nuts. Use a light hand, since almond extract runs strong.

Jam filling

1/2 to 3/4 cup seedless raspberry jam
- You can also use apricot, strawberry, or red currant jam. Choose a thicker jam so it does not run out the sides.
Optional: 1 teaspoon lemon juice to brighten sweeter jams

Finishing

1/2 to 3/4 cup powdered sugar, for dusting
Extra flour for dusting the work surface

Equipment

Stand mixer with paddle attachment or hand mixer
Medium and large mixing bowls
Fine mesh sieve (for the powdered sugar and to sift dry ingredients)
Rolling pin
Two cookie cutters: one larger round or fluted cutter (about 2 to 2.5 inches) and one small cutter (about 1 inch) for the center
Baking sheets
Parchment paper or silicone baking mats
Cooling racks
Small offset spatula or butter knife for spreading jam
Plastic wrap

Tips & Tricks

Chill the dough at least 45 minutes so the cookies hold their shape and stay soft, not tough.
Use almond flour, not almond meal, so the texture stays tender and not gritty.
Roll the dough between two sheets of parchment to prevent sticking and extra flour.
Keep thickness around 1/8 to 1/4 inch so the cookies bake evenly and stay soft.
Bake the tops and bottoms on separate trays if you can, since the tops with cutouts bake a bit faster.
Pull the cookies when the edges just start to turn light golden; they firm up as they cool.
Dust the tops with powdered sugar before you sandwich them so the jam centers stay shiny and clean.
Stir the jam to loosen it slightly; if it feels runny, chill it for 10 minutes so it thickens.
Use a small piping bag or zip-top bag with the corner snipped to portion jam neatly.
Let the assembled cookies rest at least 30 minutes so the jam sets and the cookies soften slightly.

How to Make Soft and Sweet Linzer Cookies Recipe

Step 1: Mix the dry ingredients

Add the flour, almond flour, salt, cinnamon, and nutmeg to a medium bowl. Whisk until everything looks evenly combined and no almond flour clumps remain. Set the bowl aside.

Step 2: Cream butter and sugar

Place the softened butter and granulated sugar in a large mixing bowl. Beat with a stand mixer or hand mixer on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy and slightly paler. Scrape down the sides of the bowl once so everything mixes evenly.

Step 3: Add egg and extracts

Crack the egg into the butter mixture and add the vanilla and almond extracts. Beat on medium speed until the mixture looks smooth and creamy, about 30 to 45 seconds. Scrape the bowl again to catch any streaks.

Step 4: Combine wet and dry

Turn the mixer to low speed and add the dry ingredients in two additions. Mix just until the dough comes together and no dry pockets remain. The dough should feel soft but not sticky; if it feels too sticky, chill it for 10 minutes before shaping it into disks.

Step 5: Chill the dough

Divide the dough into two equal portions. Shape each portion into a flat disk, wrap it tightly in plastic wrap, and place both disks in the fridge. Chill at least 45 minutes and up to 24 hours so the dough firms up and the flavors deepen.

Step 6: Preheat and prep pans

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Take one dough disk out of the fridge and let it sit for about 5 minutes so it softens slightly and rolls more easily.

Step 7: Roll the dough

Place the dough disk between two sheets of parchment paper. Roll it out to about 1/8 to 1/4 inch thickness, keeping the thickness as even as possible. Peel off the top parchment sheet and lightly flour the cookie cutter if the dough feels sticky.

Use the larger round or fluted cutter to cut as many shapes as you can from the rolled dough. Transfer the shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather the scraps, press them together, chill them for 10 minutes, then roll again.

Roll out the second dough disk the same way. Cut the same number of large shapes for the tops. Use the smaller cutter to cut a center window from each top cookie, then place those on a separate baking sheet so they bake evenly.

Step 10: Chill the cut cookies

Place the baking sheets with the cut cookies in the fridge for 10 to 15 minutes. This quick chill helps the cookies hold their shape and stay soft in the center. During this time, stir the jam in a small bowl and add a splash of lemon juice if you want a brighter flavor.

Step 11: Bake the cookies

Bake the solid bottom cookies for about 9 to 11 minutes, until the edges look just lightly golden and the centers look set. Bake the top cookies with cutouts for about 8 to 10 minutes, since they bake a bit faster. Rotate the pans halfway through if your oven browns unevenly.

Step 12: Cool completely

Remove the baking sheets from the oven and let the cookies sit on the trays for 5 minutes. Transfer them gently to a cooling rack and let them cool completely. Handle the tops carefully, since they feel more delicate with the cutout center.

Step 13: Dust the tops

Place the cooled top cookies on a sheet of parchment. Use a fine mesh sieve to dust them generously with powdered sugar. This step keeps the jam centers clean and glossy when you sandwich the cookies.

Step 14: Fill with jam

Flip the bottom cookies upside down on a clean surface. Spread about 1/2 to 3/4 teaspoon of jam in the center of each bottom cookie, leaving a small border around the edge. You can pipe the jam for cleaner edges if you want extra neat cookies.

Step 15: Sandwich the cookies

Place a powdered sugar dusted top cookie over each jam-covered bottom cookie. Press gently so the jam spreads to the edges of the cutout window but does not spill out the sides. Let the cookies sit at room temperature for at least 30 minutes so the jam sets and the cookies soften slightly.

What to Serve with Soft and Sweet Linzer Cookies Recipe

Serve this Soft and Sweet Linzer Cookies Recipe with a mug of hot chocolate, chai, or a simple cup of coffee. Kids love them with cold milk or warm vanilla almond milk. You can also add them to a holiday cookie tray with chocolate crinkle cookies and sugar cookies for a mix of textures and flavors. They also work nicely as a sweet finish after a light soup or salad dinner when you want dessert but not a huge slice of cake.

Storage Options

Store assembled Linzer cookies in an airtight container at room temperature for 2 to 3 days; place parchment between layers to prevent sticking.
Keep them in the fridge for up to 1 week if your kitchen runs warm; let them sit at room temperature 15 minutes before serving so the texture softens.
Freeze unfilled cookies in a single layer, then transfer them to a freezer bag for up to 2 months; thaw at room temperature and fill with jam after they thaw.
Freeze assembled cookies for up to 1 month; place parchment between layers, thaw in the fridge, then bring to room temperature before serving so the jam and cookie texture feel soft again.