How to Make Linzer Cookies

  • 01 of 08

    How to Make Linzer Cookies

    Linzer Cookies
    Leah Maroney

    Austrian Linzer cookies are an absolutely beautiful, traditional Christmas cookie recipe that adds something quite special to Christmas party tables and holiday cookie swaps. In this classic Linzer cookie recipe, the buttery, delectable shortbread cookies are sandwiched together with a jam that peeks out through the decorative cutout in the top half.

    You will need the following ingredients to create these magnificent cookies:

    • 4 ounces/113 grams butter (room-temperature)
    • 3/4 cup/75 grams confectioners' sugar
    • 1/4 teaspoon orange extract (or vanilla extract)
    • 1 cup/125 grams flour (all-purpose)
    • 1/2 cup marmalade (or jam―raspberry, red currant, plum or apricot)
    • Garnish: confectioners' sugar for dusting
    Continue to 2 of 8 below.
  • 02 of 08

    Use Proper Cookie Cutters

    Linzer Cookies
    Leah Maroney

    First thing is first when making the Linzer cookies you want to make sure that you have the proper cookie cutters. There are special Linzer cookie cutters out there that come in two sizes - small for the inner cookie cutter and larger for the outer cookie cutter - that allow you to create special designs for your holiday.

    Here, we used heart-shaped ones for Valentine's Day. If you don't have special Linzer cookie cutters, not a problem! You can still make these delicious treats. You just need to make sure that you have two similar-shaped cookie cutters that are different sizes―one smaller and one larger.

    Continue to 3 of 8 below.
  • 03 of 08

    Make the Cookie Dough

    Linzer Cookies
    Leah Maroney

    To start, you will need to make your cookie dough: 

    1. In a medium bowl, cream together 4 ounces/113 grams room-temperature butter, 3/4 cup/75 grams confectioners' sugar, and 1/4 teaspoon of either orange or vanilla extract.
    2. Stir 1 cup/125 grams all-purpose flour into the creamed ingredients and knead just until mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes (or up to several days).
    Continue to 4 of 8 below.
  • 04 of 08

    Roll out Dough and Cut out Shapes

    Linzer Cookies
    Leah Maroney

    After you've refrigerated your dough, place it between two pieces of parchment paper and roll it out to be 1/8-inch thick. We suggest using this method of rolling out your cookie dough, as it will help the rolling pin not stick to the dough. If the dough is too crumbly, let it warm up a bit.

    This technique will also help so that once you've rolled out your dough to the proper thickness, you can quickly transfer your rolled out dough to a baking sheet and then use the cookie cutters to create your shapes. Your cookies will already be on parchment paper, so you won't need to worry about transferring them when you are ready to bake!

    Start by using the larger cookie cutter to create your shapes. Then, once you've used that cutter, switch to the smaller one. The trick is to use the smaller cut out for only half of the larger cutouts that you've created. That way each bottom (the larger cutouts) have a sandwich top (the larger cutouts with the middle hole).

    Continue to 5 of 8 below.
  • 05 of 08

    Re-Roll Excess Dough and Bake

    Linzer Cookies
    Leah Maroney

    At this point, you'll notice that you have some excess dough around the cookies you've cut. Remove that and re-roll, using the above method, and cut out more shapes. 

    Then, in a 350 F oven, bake your cookies for 10 to 12 minutes. Once done, remove from the oven and let sit on the pan to cool for 5 minutes. Then transfer the cookies to a cooling rack and let completely cool before you cover with jam or jelly. 

    Note: If you don't allow the cookies to cool completely, the jam or jelly will melt a bit with the heat and you'll have a bit of a mess on your hands.

    Continue to 6 of 8 below.
  • 06 of 08

    Fill With Jam or Jelly

    Linzer Cookies
    Leah Maroney

    After the cookies have cooled completely, fill with your choice of jam or jelly. This is a fun step, as you can use whatever flavor filling you'd like. Some suggestions include:

    Continue to 7 of 8 below.
  • 07 of 08

    Dust With Powdered Cugar

    linzer cookies
    Leah Maroney

    Once you've covered the bottoms of your Linzer cookies with your choice of jam, jelly, or preserve, you'll turn to the top cookies that have the hole in them. There are two options to coating these top cookies in powdered sugar:

    1. Turn your top cookie upside down and dip it into the powdered sugar
    2. Dust the tops of each top cookie with powdered sugar

    Just make sure to dust the tops with powdered sugar before you place them on the jam-covered bottoms if you are using the second method. Otherwise, you'll dust over the beautiful, vibrant jam.

    Continue to 8 of 8 below.
  • 08 of 08

    Finished Linzer Cookie

    Linzer Cookies
    Leah Maroney

    Congratulation! You've just made a gorgeous batch of Linzer cookies. If you're feeling adventurous and want to try your hand at some other traditional and non-traditional baked goodies for the holidays, we recommend checking out our 25 festive Christmas cookie recipes that are sure to be a hit at your next cookie swap!