There’s something about Linzer cookies that feels extra special, and for me, they bring back the sweetest memories. Growing up, my grandmother would bake a big batch of these delicate, jam-filled treats every Valentine’s Day. I remember watching her roll out the dough so carefully, cutting out the little hearts in the center, and dusting them with powdered sugar. Now, making them myself, I love the way they look stacked on a plate, their ruby-red centers peeking through like little edible valentines. I like to use a bigger heart cookie cutter and a small heart cookie cutter with these because they are so cute that way! Whether you're making these for a loved one or just treating yourself, these classic Linzer cookies are the perfect way to celebrate the season of love.
Ingredients You’ll Need for these Linzer cookies
- Butter – The base of the dough, giving it richness and a melt-in-your-mouth texture.
- Sugar – Adds just the right amount of sweetness to balance the almond flavor.
- Salt – Enhances all the flavors, so don’t skip it!
- Eggs – Help bind the dough together while keeping it tender.
- Vanilla Extract & Almond Extract – The combination of these two adds depth and that signature Linzer cookie flavor.
- Flour – The structure of the cookie, keeping everything together.
- Jam – Traditionally raspberry, but any fruit jam works. The bright, tangy sweetness pairs beautifully with the buttery cookie.
- Powdered Sugar – For that classic snow-dusted finish that makes Linzer cookies look as magical as they taste.
How to Make Linzer Cookies
- Make the Dough – Cream together butter and sugar, then mix in the eggs, vanilla, and almond extract. Add the flour and salt, mixing just until a soft dough forms.
- Chill the Dough – Wrap and refrigerate for at least an hour. This makes rolling much easier and helps the cookies hold their shape.
- Roll & Cut – Roll out the dough to about ⅛-inch thick, then cut out circles (or hearts for Valentine’s Day!). Cut a small heart out of half the cookies to create the signature Linzer look.
- Bake – Bake at 350°F (175°C) until just lightly golden. Let them cool completely before assembling.
- Fill & Dust – Spread a thin layer of jam on the bottom cookies, and sprinkle powdered sugar on the top cookies, then put them together.
FAQs
Can I change the flavor of these Linzer cookies? Absolutely! You can swap raspberry jam for strawberry, apricot, or even lemon curd. You can also add a bit of citrus zest to the dough for an extra pop of flavor.
What’s the best way to store them? Store in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them, but let them come to room temp before serving.
Can I make these ahead of time? Yes! You can make the dough a day or two ahead and keep it chilled. You can also bake the cookies in advance and assemble them just before serving.
These Linzer cookies aren’t just beautiful—they’re a nostalgic, buttery, jam-filled treat that’s perfect for Valentine’s Day (or any day you want to share a little love). So grab your favorite jam, a dusting of powdered sugar, and get baking!
Easy Linzer Cookies
These easy cookies have the classic Linzer flavor without too much work.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Cuisine: Austrian
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ teaspoon vanilla extract
½ teaspoon almond extract
2 ¾ cups all purpose flour
¼ teaspoon salt
⅓ cup jam
powdered sugar for sprinkling
Instructions
- In a large bowl cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract and almond extract until well combined.
- Mix in the flour and salt until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least a half hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
- On a lightly floured surface roll out the dough to about ⅛-inch thick.
- Cut out hearts or circles in the dough. Cut a small heart out of center of half the cookies. Continue rolling out and cutting out dough shapes until all the dough is used.
- Place the cut out cookies onto the prepared baking sheets. Freeze the cookies on the sheets for about 5 minutes.
- Bake in the preheated oven for 9-10 minutes, until they just barely start turning golden (do not overbake!) Allow to cool completely.
- Once cooled, dust the tops of the cookies that have the cutouts. Spoon about a teaspoon of jam on the bottom of the remaining cookies, and then sandwich the cookies together.
- Store in an airtight container at room temperature for up to 3 days or a week in the fridge.
