Are you ready to create the most beautiful and delicious cookies this holiday season? Holiday Linzer Cookies are the perfect combination of elegance and simplicity, featuring buttery almond cookies sandwiched with ruby-red raspberry jam and dusted with snowy powdered sugar. These Austrian-inspired treats have been a beloved Christmas tradition for generations, and once you try this easy recipe, you’ll understand why they’re considered one of the most charming homemade Christmas treats you can make.
Whether you’re hosting a cookie exchange, preparing Christmas desserts ideas for your family gathering, or simply looking for fun Christmas treats to bake with loved ones, these Holiday Linzer Cookies check every box. The tender, melt-in-your-mouth texture combined with the sweet-tart jam filling creates an unforgettable flavor experience that’ll have everyone asking for your recipe.
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What Makes Holiday Linzer Cookies Special?
Holiday Linzer Cookies originated in Linz, Austria, where they were inspired by the famous Linzertorte one of the oldest known tart recipes dating back to the 1600s. Traditional versions feature ground nuts (usually almonds or hazelnuts), warm spices like cinnamon, and a generous layer of fruit preserves. What makes these cookies truly special is the adorable cutout window in the top cookie that reveals the jewel-toned jam beneath, creating a stunning presentation that looks professionally made but is actually quite simple to achieve.
These cute Christmas desserts have become a staple of holiday baking around the world because they’re versatile, freezer-friendly, and absolutely gorgeous on any cookie platter. The combination of almond flour and all-purpose flour gives them a delicate, shortbread-like texture that practically melts on your tongue, while the raspberry jam adds a burst of fruity brightness that balances the buttery richness perfectly.
Ingredients You’ll Need
For the Cookie Dough
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (226g), softened | Must be at room temperature |
| Granulated sugar | ½ cup (100g) | Creates tender texture |
| Light brown sugar | 3 tablespoons, packed | Adds moisture and depth |
| Ground cinnamon | ¼ teaspoon | Optional but recommended |
| Vanilla extract | 1½ teaspoons | Use pure extract |
| All-purpose flour | 2 cups (250g) | Properly measured |
| Almond flour | ⅔ cup (67g) | Adds nutty flavor |
| Cornstarch | 1 tablespoon | Creates tender crumb |
| Salt | ½ teaspoon | Enhances flavors |
For Assembly
| Ingredient | Amount | Purpose |
|---|---|---|
| Raspberry jam | ⅓ cup (160g) | Use high-quality jam |
| Powdered sugar | For dusting | Final decorative touch |
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough
Start by combining your softened butter, granulated sugar, light brown sugar, and cinnamon in a large mixing bowl. Using an electric mixer, beat the mixture on medium-high speed for at least 30-60 seconds until it becomes light, fluffy, and pale in color. This creaming process is crucial for creating tender cookies with the perfect texture. Add the vanilla extract and mix until fully incorporated.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt. This ensures all your dry ingredients are evenly distributed before adding them to the wet mixture. Gradually add the flour mixture to the butter mixture, stirring gently until just combined. Be careful not to overmix you want the dough to come together completely, but overworking it will result in tough cookies.
Step 3: Chill the Dough
Divide your dough into two equal portions and shape each into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is essential as it makes the dough easier to roll out and helps the cookies maintain their shape during baking. If you’re short on time, you can chill for just 30 minutes, but for best results, 1-2 hours is ideal.
Step 4: Roll and Cut
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Working with one disc at a time (keep the other refrigerated), roll the dough out on a lightly floured surface to about ⅛-inch thickness. Use a 2½-inch round cookie cutter (scalloped edges look especially pretty!) to cut out circles. For half of your cookies, use a small heart or star-shaped cutter to create a window in the center. Transfer cookies to your prepared baking sheets, spacing them at least 2 inches apart.
Step 5: Bake to Perfection
Here’s an important tip: bake the cookies with cutouts separately from the solid bottom cookies. This ensures even baking since the windowed cookies may bake slightly faster. Bake in your preheated 350°F oven for 9-10 minutes, or until the edges just begin to turn light golden brown. Don’t overbake these cookies should remain pale and tender. Let them cool completely on the baking sheets before handling.
Step 6: Assemble Your Cookies
Once all cookies are completely cool, it’s time for the fun part! Dust the top cookies (the ones with windows) generously with powdered sugar using a fine-mesh sieve. Spoon a heaping teaspoon of raspberry jam onto each solid bottom cookie, spreading it slightly but leaving a small border around the edges. Gently press a powdered sugar-dusted top cookie onto each jam-covered bottom to create beautiful sandwich cookies.
Expert Tips for Perfect Holiday Linzer Cookies
Don’t skip the chilling: Cold dough is easier to work with and results in cookies that hold their shape better during baking.
Use quality jam: Since the jam is a star ingredient, choose a high-quality raspberry preserves with good fruit content for the best flavor.
Flour your surface lightly: Too much flour can make the dough tough, but too little makes it sticky. Find the right balance.
Re-roll scraps carefully: Gather scraps gently and re-roll only once or twice to avoid tough cookies from overworking the dough.
Cool completely before assembling: Warm cookies will make the powdered sugar melt and the jam run patience pays off!
Make them nut-free: Substitute the almond flour with an equal amount of all-purpose flour if you need to avoid nuts.
Storage and Make-Ahead Tips
These Holiday Linzer Cookies are perfect for make-ahead baking! Here’s how to store them:
Unfilled cookies: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Thaw at room temperature before filling.
Filled cookies: Store in a single layer in an airtight container at room temperature for up to 3 days. The jam may soften the cookies slightly over time, so they’re best enjoyed within the first couple of days after assembly.
Freezing assembled cookies: While possible, it’s better to freeze unfilled cookies and assemble them after thawing for the freshest taste and best texture.
Variations to Try
Different jams: Try apricot, strawberry, or black currant preserves for different flavor profiles.
Spice it up: Add ½ teaspoon of ground ginger or a pinch of nutmeg to the dough for extra warmth.
Chocolate version: Use Nutella or chocolate ganache instead of jam for a decadent twist.
Citrus zest: Add 1 teaspoon of lemon or orange zest to the dough for bright, fresh notes.
Frequently Asked Questions
Q: Can I make these cookies without almond flour?
A: Absolutely! Simply replace the almond flour with an equal amount of additional all-purpose flour. The texture will be slightly different but still delicious more like a traditional sugar cookie.
Q: Why did my cookies spread too much during baking?
A: This usually happens when the dough wasn’t chilled long enough or the butter was too warm. Make sure your dough is properly chilled and your butter is softened, not melted.
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies. Unsalted butter gives you better control over the final flavor.
Q: How do I prevent the jam from bubbling over?
A: Don’t use too much jam a heaping teaspoon is plenty. Also, leave a small border around the edges when spreading it on the bottom cookies.
Q: What size should my cutout be?
A: Small heart or star cutters around ¾ to 1 inch work perfectly. You can also use the wide end of a piping tip for tiny circular cutouts.
Q: Can I decorate these further?
A: Definitely! Try drizzling with white chocolate, adding colored sugar to the powdered sugar coating, or using different colored jams for variety.
Why These Are the Best Christmas Treats Easy Recipe
Holiday Linzer Cookies embody everything wonderful about Christmas baking. They’re elegant enough to impress guests but simple enough for beginner bakers to master. The nostalgic flavors, beautiful presentation, and make-ahead convenience make them an absolute must for your holiday cookie collection. Plus, they’re incredibly versatile perfect for cookie swaps, gift boxes, or simply enjoying with a cup of hot cocoa on a cozy winter evening.
The buttery, tender texture combined with the sweet-tart raspberry jam creates a sophisticated flavor profile that appeals to both kids and adults. And let’s be honest there’s something magical about those little jam-filled windows that peek through the powdered sugar dusting. They look like they came from a fancy European bakery, but you made them right in your own kitchen!
Ready to start your holiday baking? Gather your ingredients, put on some festive music, and create these stunning Holiday Linzer Cookies that’ll become a cherished tradition in your home. Don’t forget to share photos of your beautiful creations these cookies are almost too pretty to eat! Try this recipe today and discover why generations of bakers have fallen in love with these charming Christmas cookies.
PrintHoliday Linzer Cookies: The Ultimate Easy Christmas Treat Recipe
Beautiful Austrian-inspired sandwich cookies with buttery almond-flavored dough, raspberry jam filling, and powdered sugar dusting. Perfect for holiday cookie exchanges and Christmas celebrations!
- Prep Time: 30
- Cook Time: 10
- Total Time: 40
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
3 tablespoons light brown sugar, firmly packed
¼ teaspoon ground cinnamon (optional)
1 ½ teaspoons vanilla extract
2 cups (250 g) all purpose flour
⅔ cup (67 g) almond flour
1 Tablespoon cornstarch
½ teaspoon salt
⅓ cup (160 g) raspberry jam
Powdered sugar for dusting (optional)
Instructions
1. Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla.
2. In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).
3. Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes. While dough is chilling, preheat oven to 350°F (175°C).
4. Once dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2″ apart. Use a small heart or star shaped cookie cutter to cut designs in the center of half of the cookies.
5. Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. Take the heart cutouts and re-roll them with the rest of the cookie scraps to make more cookies.
6. Bake in 350°F (175°C) preheated oven for 9-10 minutes or until cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
7. Once cooled, dust the tops of all cookies that have the windows/cutouts with powdered sugar. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
Notes
For nut-free cookies, replace almond flour with equal amount of all-purpose flour.
Store unfilled cookies in airtight container for up to 1 week or freeze for up to 3 months.
Assembled cookies are best enjoyed within 2-3 days.
Try different jam flavors like apricot, strawberry, or black currant for variety.
The dough can be chilled overnight for easier handling.
Re-roll scraps gently and only once or twice to keep cookies tender.