These delicate Linzer cookies melt on the tongue. The dough is rich with butter and almond flour, giving a soft, crumbly texture. A bright spoonful of raspberry jam fills the center. Dusting them with powdered sugar adds a snowy finish. They smell warm and nutty straight from the oven and look charming with small cut-out windows.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Servings: 12 sandwich cookies (about 24 cookie pieces)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 sandwich cookie):
- Calories per serving: 330 kcal
- Protein: 4 g
- Carbohydrates: 36 g
- Fat: 20 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 100 mg
Why Make This Melt-in-Your-Mouth Linzer Cookies
These Linzer cookies are buttery, tender, and softly nutty from almond flour. They are perfect for holidays, tea time, or any special snack. The jam center adds bright tartness against the sweet, crumbly cookie. They are quick to make and impressive to serve. The simple ingredients come together into a cookie that looks delicate but holds its shape. If you love shortbread-like texture with a jammy center, this recipe delivers.
How to Make Melt-in-Your-Mouth Linzer Cookies
Follow clear, simple steps to get even, tender cookies. Work gently when combining dough to keep the texture light. Chill briefly if your kitchen is warm. Use a small round or shaped cutter with a tiny center cutout for the classic Linzer look. Bake until the edges just color — that keeps the center soft.
Ingredients:
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Directions:
(See the step-by-step instructions below.)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. If using multiple baking sheets, set them aside for later batches.
Step 2: Mixing
In a bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, combine the all-purpose flour, almond flour, and salt. Gradually add this to the butter mixture, mixing until just combined. Do not overmix — stop when the dough holds together.
Step 3: Cooking
Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut into shapes using cookie cutters. Cut out the centers of half of the cookies so you have matching full and windowed pieces. Place the cookies on a baking sheet and bake for about 10-12 minutes or until lightly golden around the edges. Watch closely — almond flour browns faster than plain flour.
Step 4: Finishing
Let cool completely on a wire rack. Spread a teaspoon of raspberry jam on the full cookies and top with the cut-out cookies to make sandwiches. Dust generously with powdered sugar before serving.
How to Serve Melt-in-Your-Mouth Linzer Cookies
Serve at room temperature on a pretty platter. They pair well with tea, coffee, or a glass of milk. For a party, arrange them in a stacked display or in gift boxes lined with parchment. For winter gatherings, add a sprig of rosemary or a few fresh raspberries to the plate for color.
How to Store Melt-in-Your-Mouth Linzer Cookies
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to avoid sticking.
- Refrigerate: Keep in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
- Freeze: Flash-freeze single baked cookie pieces in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature, then assemble with jam and dust with powdered sugar.
Expert Tips for Perfect Melt-in-Your-Mouth Linzer Cookies
- Keep ingredients cold but dough workable. If your kitchen is warm, chill the dough 15–30 minutes before rolling.
- Don’t overmix after adding the flour. Overworking makes cookies tough.
- Roll evenly to 1/4 inch thick for uniform baking.
- Use almond flour (not almond meal) for the best fine, tender crumb. If you only have almond meal, pulse it briefly in a blender for a finer texture.
- Use a small dab of jam to glue the windows in place so the cookies don’t slide.
- Bake until edges are just golden — centers will stay soft and tender.
- For clean powdered sugar dusting, sift the sugar over the assembled cookies just before serving.
Delicious Variations
- Lemon Linzer: Replace raspberry jam with lemon curd. Add 1 tsp lemon zest to the dough.
- Chocolate Linzer: Add 2 tbsp unsweetened cocoa powder to the dry ingredients for a chocolate shell. Use raspberry or cherry jam.
- Nut Mix: Substitute half the almond flour with hazelnut flour for a richer nut flavor.
- Spiced Linzer: Add 1/2 tsp cinnamon and a pinch of nutmeg for warm, spiced cookies.
- Mini Linzer Bites: Use a small round cutter for bite-sized versions, reduce jam to 1/2 tsp per sandwich.
Frequently Asked Questions
Q: Do I need to chill the dough before rolling?
A: You can roll and cut right away, but chilling 15–30 minutes helps if the dough feels soft. Chilling firms the butter, which keeps cookie edges neat while baking.
Q: Can I use only all-purpose flour and skip almond flour?
A: Yes, but almond flour adds texture and flavor. If you skip it, cookies will be more like plain shortbread. Replace almond flour with 1 cup more all-purpose flour and reduce butter by 1 tablespoon if the dough feels too greasy.
Q: What is the best jam to use?
A: Raspberry or strawberry work beautifully. Choose a jam with good fruit flavor and not too runny. Seedless jam makes cleaner sandwiches.
Q: My cut-out tops melted into the jam. How do I prevent that?
A: Use a small amount of jam (about 1 tsp) and let the bottom cookies cool completely before assembling. A light chill of the assembled cookie for 10 minutes can help set the jam.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure the blend contains a binder like xanthan gum. Keep the almond flour as written.
Q: How do I keep the window cutouts tidy?
A: Use a tiny round cutter or a piping tip to cut the centers. Re-roll scraps gently — avoid overworking the dough to keep edges tender.
Conclusion
These Melt-in-Your-Mouth Linzer Cookies are simple, elegant, and full of warm, nutty aroma. They bake quickly and finish into pretty, jam-filled sandwiches that melt in your mouth. For more variations and a classic reference, see Linzer Cookies – Sugar Spun Run. Give them a try — they make a lovely gift or a cozy treat any time.
Print
Melt-in-Your-Mouth Linzer Cookies
- Total Time: 37 minutes
- Yield: 12 sandwich cookies (about 24 cookie pieces) 1x
- Diet: Vegetarian
Description
Delicate Linzer cookies filled with raspberry jam, dusted with powdered sugar, and with a soft, crumbly texture.
Ingredients
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, combine the all-purpose flour, almond flour, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut into shapes using cookie cutters, cutting out the centers of half of the cookies.
- Place the cookies on a baking sheet and bake for about 10-12 minutes or until lightly golden around the edges. Let cool completely on a wire rack.
- Spread a teaspoon of raspberry jam on the full cookies and top with the cut-out cookies to make sandwiches. Dust generously with powdered sugar before serving.
Notes
For best results, keep ingredients cold. Chill the dough if your kitchen is warm. Don’t overmix after adding flour.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 330
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
