Jam Filled Linzer Cookies
Jam Filled Linzer Cookies are a tasty twist on the Linzer Torte. Buttery sandwich cookies with a peek-a-boo eye showcase the vibrant filling.
This Linzer Cookie Recipe is as beautiful as it is delicious. Vary your cutout shape for different occasions, like hearts for Valentine’s Day!
Why You Must Make
- They are gorgeous!!
- They look harder to make than they really are. If you can make cut-out sugar cookies, you can make these.
- These are DELICIOUS!!! Sweet, buttery, shortbread cookies and your favorite jam or jelly are a yummy pairing.
- Depending on the time of year, you can vary your cut-out shapes for holidays or events.
How to Make
- Make your cookie dough.
- Divide the dough in half and wrap each half in plastic wrap.
- Refrigerate for at least an hour.
- Preheat your oven and prepare your baking sheets.
- Roll out the cookie dough to 1/4-inch thickness.
- Cut out an even number of rounds. I used a 2-inch fluted cookie cutter.
- Cut a “window” in the middle of half of the cookies. Reserve the middles to bake if desired.
- Bake as directed.
- Let Cool.
- Spread filling on the bottom half of each solid cookie.
- Dust the cut-out cookies with powdered sugar, if desired, then Place one of the cut-outs on each of the cookies with jam, matching the cookies, edge to edge.
- Don’t let your dough get too warm. If it does, just wrap the dough in plastic wrap and refrigerate it until it’s a good rolling consistency.
- Roll out the dough on a lightly floured surface.
- PRO-Tip: The dough is rolled to a 1/4-inch thickness which is thicker than most other cookies. If they’re thinner, they’ll brown too quickly and become crisp which is not the desired color or texture.
- I have a little Wilton gizmo that cuts both the outside cookie round and the middle window shape. I found it easier to use a fluted cookie (biscuit) cutter and mini cookie cutter shapes instead.
- Remember that half the cookies will be solid rounds and the other half will have cutouts. When cutting out the rounds, make sure to have an even number if possible.
- Save and bake the “windows” you cut out of half of the cookies. They’re perfect for snacking on with a cup of coffee or tea.
- Though raspberry jam is classic, use your favorite jams. I used a variety of flavors including raspberry jam, peach preserves, and lemon curd. Jelly works, too.
- PRO-Tip: Use an offset spatula to spread jam on the inside of the solid cookie. Don’t overload or it will ooze out the sides when you put on the top cookie.
- PRO-Tip: If you’re going to dust the tops of the cutout cookies with powdered sugar, do it before topping the cookie so no powdered sugar gets on the jam filling.
- Fluted Cookie Cutters (all affiliate links)
- Rolling Pin
- Mini Cookie Cutters
Frequently Asked Questions
The inspiration for Linzer Cookies is the Linzer Torte or Tart. The Linzer Torte is an Austrian pastry with preserves between a top and bottom crust made of shortbread. These cookies are mini versions of this classic dessert. Their name comes from the city of Linz, Austria, where the torte originated.
Like the torte, these Linzer cookies are made with ground almonds (almond flour), grated lemon rind, spices like cinnamon, and buttery shortbread. Raspberry jam is the typical filling, though any jam or even lemon curd are delicious options.
Linzer cookies keep well at room temperature in an airtight container for up to a week. If not dusted with powdered sugar, they’ll freeze well for up to a month.
You May Also Like:
- Raspberry Linzer Tart from Vintage Kitchen Notes
- White Chocolate Bars with Raspberry Filling
- Raspberry Streusel Bars
- Brie Bites with Raspberries
- Raspberry Squares
- All my Best Cookie Recipes
Jam Filled Linzer Cookies Recipe
Sandwich cookies filled with jam with a peek-a-boo window in the top cookie
- 1 cup (2 sticks) butter, at room temperature
- 1 cup powdered sugar
- 2 egg yolks
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 cup almond flour
- ½ cup jam or lemon curd
- Powdered sugar, to dust top cookies, optional
- In a mixer fit with the paddle attachment, beat the butter until creamy.
- Add the powdered sugar and mix until combined, then mix in the yolks.
- Mix in the salt, vanilla, and lemon juice. Use a rubber spatula to scrape down the sides of the bowl to make sure everything is well combined.
- Mix in both flours and mix on low until combined.
- Remove the dough and divide it in half. Wrap each half in plastic wrap and refrigerate for at least an hour (can be left overnight).
- Preheat the oven to 350°. Line baking sheets with parchment paper and set them aside.
- Roll out half the dough on a lightly floured surface (I like using a large Silpat) to a ¼-inch thickness.
- Cut out approximately 32 cookies with a 2-inch fluted biscuit or cookie cutter. and place on parchment-lined baking sheets, leaving at least an inch between cookies.
- Repeat with the second half of the dough, cutting 32 more cookies. Then, use a small, decorative cookie cutter in a fun shape like a heart, diamond, flour to cut a window in the center of each. Reserve all the window cutouts to bake, if desired.
- Bake one pan at a time for 8-10 minutes until the tops look dry but not browned.
- Cool on the baking sheet for 5-10 minutes before removing the cookies to a cooling rack to finish cooling.
- Spread some jam on the bottom of each solid cookie,
- Dust the windowpane cookies with powdered sugar if desired, and place one on each of the jam topped cookies.
This recipe can easily be cut in half to make 16 cookies.
If you want to dust the tops in powdered sugar, do it before you place the cookie over the jam.
These cookies will keep at room temperature for up to a week in an airtight container. Cookies without powdered sugar will freeze well for up to a month.
The recipe was adapted from Also the Crumbs Please.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 36mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
23 Comments on “Jam Filled Linzer Cookies”
Liz, Linzer cookies remain one of my very favorite style cookies. The butter cookie with the jam gets me every time. Yours have come out fantastic. Thanks for sharing.
You make the prettiest treats, Liz! I love these cookies and their adorable little middles that remind me of donut holes.
My husband loves linzer cookies and would enjoy yours any time of the year.
Such a lovely cutouts are really great for every occasion; as you suggest, just cut the seasonal shapes and voila ! Thank you so much Liz !
Really I love these cookies dear Lizzy! looks really delicious!! hugs!!
These look stunning! Definitely going to have to make these!
Love these cookies! SO beautiful and so good and always the first to disappear from a cookie platter, because who can resist? Thanks, Liz!
These cookies are gorgeous. I bet they taste as yummy. Perfect cookies for the holiday.
Another post that I didn’t get updated. These linzer cookies look fantastic!
just noticed that I have commented on this one before, but it didn’t show up. argh…
One of my best memories from culinary school was learning how to make a raspberry Linzertorte in pastry class. It was so fun and pretty. These cookies are adorable and I love that you can use different jams or the lemon curd to mix up the colors. 🙂 ~Valentina
Bellissimi questi biscotti e tanto golosi, complimenti!!!
My favorite cookie! It was called a Princess Cookie when I was a girl, who could resist?
Linzer Torte is one of my favorite desserts. Your Linzer cookies look fabulous ( right up my alley). Some of my friends need care packages and these cookies would be a great add-on.
Thank Liz, have a great week.
I am a big fan of these cookies, being half Austrian. They turned out great Liz!
Your cookies look professional and perfect. No matter how many times I see a Linzer cookie, I am always impressed. Looks delicious.
We seen your delicious linzer cookie recipe on instagram and had to come on over to check out the recipe. Who can resist that buttery cookie paired with the jam. Hands down one of our favorite cookies. Love the idea of adding lemon curd as the filling. Tart and sweet together is sublime. Okay we are now officially craving these.
Linzer cookies really ARE gorgeous! Yours look great. Great recipe, too — lot of detail. Such an entertaining post — thanks!
Linzer cookies always are a good idea – so delicate and tasty. These look wonderful!
Absolutely perfect! Sure wish I had a couple with my coffee right now:@)
Happy Super Bowl Sunday Liz-enjoy!
Such a wonderful classic! They look literally melt in mouth and tempting with sweet jam!