Linzer Cookie Recipe

Linzer cookies are a traditional Christmas cookie made from a crispy, buttery tart dough, dusted with powdered sugar and filled with a sweet cranberry jam.
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 2 hrs 25 mins
Serves: 30 cookies
close up of linzer cookies on a floral plate

Linzer cookies are a holiday staple. Crisp, buttery, and melt-in-your-mouth delicious. Dusted with powdered sugar and filled with homemade cranberry sauce, this might be the best Christmas cookie ever!

close up of linzer cookies on a floral plate


We are using almond flour but you could use any kind of nut flour like hazelnut or pistachio! 

I’m making a yummy cranberry jam for my Linzer cookies but any kind of sweet jam or filling would work! You can even use storebought jam if you don’t want to make your own.

linzer cookie ingredients


Linzer cookies are often made using a Linzer cookie cutter. These cookie cutters usually have a fluted outer edge and a center cutter that is detachable so that you can make the cookies with the center cut out. 

close up of linzer cookie cutter with cookie dough

Some Linzer cookie cutters are all one piece. Use one side to cut the backs of the cookies and then flip the cutter over to cut the front of the cookie with the window.

Linzer cookies being cut from dough shot from above

You don’t have to have a Linzer cookie cutter, you can use any cutter that you have and use a smaller cutter to make the window. Whatever cookie cutter you use, be sure to dust it with a little flour to prevent sticking while you cut your cookies. 


Linzer cookies are an Austrian sweet made from the dough of a Linzer torte which just happens to be the oldest written recipe in existence. Named after the city of Linz, Austria, the torte is a kind of pie with a sweet black currant filling, sliced nuts, and an almond-based lattice crust. Dating back to 1655 when nuts were much easier to come by than ground-up wheat flour and less expensive. 

Eventually, someone had the grand idea to cut that dough into cookies shaped like hearts, stars, and circles. Half of the cookies would get the center cut out and this is called a Linzer eye. After the Linzer cookies were baked, they were traditionally filled with a black currant jam and dusted with powdered sugar. 

close up of a womans hand holding a linzer cookie

Franz Holzlhuber, an Austrian immigrant, immigrated to America as a musician, artist, and poet. He is credited for bringing Linzertorte to America in the 1850s. 

So basically, a Linzer cookie is a tiny Linzer torte. Now, there are all kinds of Linzer cookie variations. They can be filled with any type of sweet filling like raspberry, strawberry, cranberry, or even chocolate ganache. 


I like to make my cranberry filling ahead of time to give it time to cool down. You can easily make this a few days in advance if you like and leftovers freeze well. Don’t like cranberry? Try making raspberry filling instead.

Step 1 – Combine water, sugar, zest, juice, and cranberries together in a saucepan over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.

cranberry filling ingredients simmering in a stainless steel pot

Step 2 – Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. 

simmering cranberry filling in a stainless steel pot

Step 3 – Remove from the heat and let the mixture cool before using. 

closeup shot of cranberry filling on a spatula

Step 4 – Once your filling is cool, use an immersion blender or blender to make your cranberry filling smoother and easier to pipe. Totally optional. 

cranberry filling in a glass jar with a spoon

Pro-Tip: For a thicker filling, combine 2 tsp cornstarch with 1 Tablespoon cool water to make a slurry. Add the cornstarch to the filling at the end of cooking and cook for an extra minute to thicken. 


Step 1 – Combine your cake crumbs, cake flour, cinnamon, baking powder, salt, and almond flour together with a whisk. (If you don’t have cake crumbs you can replace them with more almond flour) Set aside.

Linzer cookie ingredients in a glass bowl

Pro-Tip: You can use any kind of nut flour for this recipe including hazelnut, pistachio or cashew! 

Step 2 – In the bowl of your stand mixer, cream the butter and the sugar until it’s light and fluffy. 

butter and sugar creamed together on an orange spatula

Step 3 – Add the room temperature egg and vanilla to your butter/sugar mixture and mix until it’s incorporated. 

adding egg to linzer cookie mixture in a mixing bowl

Step 4 – While mixing on low, add in your flour mixture and mix until the dough comes together. Don’t over-mix it. 

adding flour to the linzer cookie dough mixture

Step 5 – Divide the dough into two flattened disks and refrigerate for an hour or overnight. 

pressing linzer cookie dough into disks


Step 1 – Preheat your oven to 325ºF and line a cookie sheet with some parchment paper.

Step 2 – Let your dough warm up until you can roll it out without it cracking. Mine took about an hour. 

linzer cookie dough wrapped in plastic wrap and flattened into a disk

Step 3 – Dust the rolling pin and the surface with some flour to prevent sticking. Roll your dough out to 1/8″ thick. 

rolling Linzer cookie dough out with a wooden rolling pin

Step 4 – Use the Linzer cookie cutter without the window attachment and cut out 24 backs. Bake for 10-12 minutes or until the edges begin to turn golden brown.

cutting linzer cookies

Step 5 – Use the Linzer cookie cutter WITH the window attachment and cut out 24 fronts. Bake for 9-11 minutes or until the edges just begin to turn golden brown. 

cutting linzer cookies

Pro-Tip: If you have any leftover dough you can press it together and roll out more fronts and backs and bake them off.  

Step 6 – Transfer your baked cookies to cool on a cooling rack.

Step 7 – Dust the fronts with some powdered sugar.

dusting linzer cookies with powdered sugar

Step 8 – Fill a piping bag with your cranberry filling. Pipe some filling around the outside of one of the back cookies, about 1/4″ thick. 

filling linzer cookies with cranberry filling

Step 9 – Place the front cookie on top and gently press down. 

pressing linzer cookies together

Step 10 – Fill the center of the cookie with some more cranberry filling.

filling the center of a linzer cookie with more filling

Your cranberry filling will develop a skin after 24 hours and will then be suitable to package if you desire. 

linzer cookies on a white plate


You can freeze the dough before rolling it out for up to 6 months (thaw in the fridge) or freeze the finished cookies airtight for 1 month.

Related Recipes

Homemade Cranberry Sauce

Pumpkin Spice Cake

Tart Dough Recipe

Chocolate Peppermint Cookies

Hot Chocolate Cocoa Bombs

Did You Make This Recipe?Leave a rating and tell me how it went!
close up of linzer cookies on a floral plate

Linzer Cookie Recipe

Linzer cookies are a traditional Christmas cookie made from a crispy, buttery tart dough, dusted with powdered sugar and filled with a sweet cranberry jam.
5 from 4 votes
Print Rate Never Miss A Cake
Prep Time: 15 mins
Cook Time: 10 mins
cooling: 2 hrs
Total Time: 2 hrs 25 mins
Serves: 30 cookies
Calories: 133kcal


Linzer Cookies

  • 6 ounces (170 g) unsalted butter room temperature
  • 4 ounces (113 g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large (1.76 oz) egg room temperature
  • 1 ounce (28 g) cake crumbs or cake flour
  • 8 ounces (227 g) cake flour cannot substitute with AP flour
  • 1 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ounces (85 g) almond flour or hazelnut flour, a combination of both, or pistachio flour

Cranberry Filling

  • 12 ounces (340 g) cranberries
  • 7 ounces (198 g) sugar
  • 8 ounces (227 g) water
  • 1 Tablespoon orange zest
  • 3 Tablespoons orange juice


  • Linzer cookie cutter (or two cutters, one about 2" and one 1/2")


Cranberry Jam

  • I'm using homemade cranberry filling for my linzer tarts, but you can use any flavor that you want. Strawberry, raspberry and fig are some other great alternatives.
  • Combine the cranberries, water, sugar, juice and zest into a medium stainless steel saucepan. Bring to a simmer.
  • Let the mixture simmer for 10 minutes or until it has reduced and thickened. Let it coole before using. (use a blender to smooth out the filling once it's cool if you don't like chunky filling).

The Cookies

  • Whisk together the flour, cake crumbds, cinnamon, baking powder, salt, and almond flour in a bowl and set aside.
  • Cream the butter and sugar until light and fluffy. About 2 minutes.
  • Add in your room temperature egg and vanilla and mix until cohesive.
  • While mixing on low, add your flour mixture to the egg mixture and mix until the dough comes together. Do not over mix.
  • Divide dough in 2 flattened disks and wrap in plastic wrap. Refrigerate for two hours or overnight.
  • Dust your rolling pin and your surface with flour to prevent sticking. Roll the dough out 1/8" thick with a rolling pin.
  • Cut an even amount of solid cookies and cookies with a window with your Linzer cookie cutter. I got about 15 of each.
  • Place all the backs on one sheet and all the fronts on another. The fronts will bake a little faster than the backs.
  • Bake the backs at 325ºF for 10-12 minutes or until the edges start to turn golden brown. Bake the fronts for 9-11 minutes.
  • Transfer your cookies to a cooling rack to fully cool down.
  • Dust the fronts with some powdered sugar
  • Pipe some cranberry filling around the edge of the back cookie (dont fill the center)
  • Press the front cookie on gently, then pipe more cranberry filling into the center
  • The filling will develop a skin after 24 hours.


You can substitute cake crumbs for more almond flour, cake crumbs just add moisture to the cookie.
You can use any kind of nut flour including pistachio, cashew or hazelnut in place of almond flour
Blend your cranberry filling so it's smoother if you desire


Serving: 1cookie | Calories: 133kcal (7%) | Carbohydrates: 18g (6%) | Protein: 2g (4%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Cholesterol: 18mg (6%) | Sodium: 43mg (2%) | Potassium: 38mg (1%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 161IU (3%) | Vitamin C: 3mg (4%) | Calcium: 17mg (2%) | Iron: 1mg (6%)
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5 comments on “Linzer Cookies

  1. What is a cake crumbs ? And can we make it ? Thanks 😍

    1. Cake crumbs are just crumbs leftover from cake trimmings or cupcakes. Like if you level off a cake, crumble up the dome and those are your cake crumbs

  2. What could I substitute the almond,hazelnut or pistachio flour with? We have severe nut allergies in our house.

  3. 5 stars
    These are delish! I subbed more cake flour for cake crumbs. Great work, Liz!!!

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