These Linzer cookies are buttery, soft, filled with sweet jam, and topped with powdered sugar. Classic, pretty, and PERFECT for Christmas!
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I always thought Linzer cookies were too fussy to make at home… They look like bakery cookies, right? But it turns out they’re actually really easy! The dough mixes up in minutes, and the ONLY “hard” part is cutting out the little star or heart windows.
They taste just as good as they look! Buttery, with a hint of almond, and the raspberry jam gives you that sweet-tart bite in the middle. They’re one of those COOKIES you make once, and suddenly they’re on your holiday list every single year!
Helpful Tips & Variations
- Keep it cold. Chilled dough = clean edges and shapes that don’t spread in the oven.
- Dust before you fill. Powdered sugar goes on the TOPS first so the jam stays shiny and neat.
- Jam swap. Raspberry is classic, but cherry, strawberry, or apricot jam all look gorgeous too!
- Go seedless. Smooth jam makes those little windows pop.
- Try a spice twist. Add a pinch of cinnamon or cardamom to the dough for extra holiday flavor.
- Make ahead. Bake and freeze the cookie shells, then dust and fill later when you need them.
- Shape it up. Hearts and stars are FUN, but snowflakes, trees, or circles all work too!
Ingredients Needed
These cookies look fancy but the ingredient list is SIMPLE, just pantry staples with a little almond flour for that classic flavor.
(Scroll down for the full printable recipe card with amounts.)
- Butter – Unsalted, softened so it blends smooth and creamy.
- Powdered sugar – Sweetens the dough and gives it that soft, melt-in-your-mouth texture. Plus extra for dusting.
- Salt – Balances the sweetness.
- Egg yolk – Adds richness and helps the dough hold together.
- Vanilla extract – For flavor.
- Almond extract – Totally OPTIONAL, but just a drop gives that classic Linzer taste.
- All-purpose flour – The base of the dough. Spoon and level it so it’s not too packed.
- Almond flour – Gives the cookies a nutty, tender crumb.
- Cornstarch – Keeps the dough extra soft and light.
- Raspberry jam – Seedless if you can find it. You’ll cook it down slightly so it’s glossy and thick.
- Lemon juice – Brightens the jam.
- Extra powdered sugar – For that snowy dusting on top.
How to Make Linzer Christmas Cookies
1. Make the dough
In a large bowl, beat the butter, powdered sugar, and salt until smooth and creamy, about 1–2 minutes. Mix in the egg yolk, vanilla, and almond extract.
In a separate bowl, whisk together the flour, almond flour, and cornstarch. Add this to the wet mixture and stir just until a soft dough forms. Divide the dough into two disks, wrap each one, and chill for at least 1 hour (or 20 minutes in the freezer).
2. Cook the jam
In a small saucepan, combine the raspberry jam and lemon juice. Stir in the cornstarch slurry (cornstarch mixed with a little water) and cook over medium heat for 2–3 minutes, until the jam thickens and looks glossy. Remove from heat and let it cool completely…
3. Roll and cut
Preheat your oven to 350°F. Roll the dough between two sheets of parchment to about ¼-inch thick. Cut rounds using a 2½-inch cutter and place them on a lined baking sheet. Cut a small star or heart out of half of the cookies (these will be the TOPS).
If the dough softens, pop the tray in the fridge for 10 minutes before baking!
4. Bake
Bake for 9–11 minutes, or until the edges are just turning pale golden. Let the cookies cool on the sheet for 2 minutes, then transfer them to a wire rack to cool completely.
5. Dust the tops
Take the cookies with cut-outs and dust them with powdered sugar while they’re cooling. This keeps the jam “window” clean and shiny when you assemble them!
6. Assemble
Flip the solid cookies over. Spread about 1–1½ teaspoons of jam on each one, then top with a dusted cookie and press gently so the jam shows through the cut-out. Let them sit for 20–30 minutes to set.
Can I use different jam flavors?
Yes! Raspberry is traditional, but strawberry, cherry, or apricot jam all work beautifully… Just make sure to cook it down a little so it’s thick and glossy before filling the cookies.
Can I make the dough ahead of time?
Definitely… The dough can be made and chilled up to 2 days ahead, or frozen for a month. Just thaw overnight in the fridge, roll, cut, and bake when you’re ready!
Storage Tips
- Storing leftovers. Keep the filled cookies in an airtight container at room temperature for up to 3 days. They’ll SOFTEN a little from the jam, but they’re still delicious!
- Refrigerate if needed. For longer storage, you can refrigerate the filled cookies for up to a week. Just know the texture will be softer.
- Freezer option. You can also freeze the filled cookies for about a month. Let them thaw in the fridge overnight and bring them to room temp before serving!
We hope you LOVE these Linzer Christmas cookies as much as we do! They’re buttery, festive, and filled with that sweet jam center that makes them a holiday favorite year after year.
Linzer Christmas Cookies with Jam
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar, plus more for dusting
- ½ teaspoon fine sea salt
- 1 large egg yolk (about 18 g)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- 1 ¾ cups (220 g) all-purpose flour, spooned and leveled
- ¾ cup (72) g almond flour (blanched, finely ground)
- 2 tablespoons (16 g) cornstarch
- ¾ cup (240 g) seedless raspberry jam (or strawberry, cherry, or apricot)
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (3 g) cornstarch mixed with 1 teaspoon (5 ml) water
- Extra powdered sugar for dusting
Equipment
Instructions
- Make the dough – In a large bowl, beat butter, powdered sugar, and salt until smooth and creamy, 1–2 minutes. Mix in the egg yolk, vanilla, and almond extract. In a separate bowl, whisk together flour, almond flour, and cornstarch. Add to the wet mixture and stir until a soft dough forms. Divide into 2 disks, wrap, and chill for at least 1 hour (or 20 minutes in the freezer).
- Cook the jam – In a small saucepan, combine jam and lemon juice. Stir in the cornstarch slurry and cook over medium heat for 2–3 minutes, until glossy and thickened. Cool completely.
- Roll and cut – Preheat oven to 350°F (175°C). Roll chilled dough between parchment sheets to ¼-inch (6 mm) thick. Cut rounds with a 2½-inch cutter, then cut shapes (hearts, stars, etc.) from the center of half of the cookies. Place on lined baking sheets. If dough softens, chill the tray for 10 minutes before baking.
- Bake – Bake 9–11 minutes, until edges are pale golden. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Dust the tops – Dust the cut-out cookies generously with powdered sugar before assembling.
- Assemble – Flip the solid cookies over. Spread 1 to 1 ½ teaspoons jam on each, then top with a sugared cut-out cookie. Press gently so the jam shows through. Let sit 20–30 minutes to set.
Notes
- Dough can be made 1–2 days ahead or frozen for up to 1 month.
- For crisp cookies, fill them the day you plan to serve. If you don’t mind softer cookies, they keep well assembled.
- Yield may vary slightly depending on cookie cutter size.
Tried them? Leave a comment below, we’d LOVE to hear what you think or how you made them your own!
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