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Powdered sugar dusted Linzer cookies with jam
Classic holiday Linzer cookies

Classic Raspberry Linzer Cookies

Author: Flavelo
Recipes Cakes and Desserts
The secret to Linzer dough is the fat-to-flour ratio, creating that signature sandy, melt-away texture. Lemon zest cuts the richness, while jam acts as both glue and flavor bomb. A classic that tastes best the day after baking.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 12 servings
🔥 Calories 275 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mixing Bowl
  • Zester
  • Linzer Cutters
  • Rolling Pin
  • Baking Sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix flour, sugar, vanilla, baking powder, and zest.

Tip: Zest into the sugar to release oils.
2 ✓

Cut in cold butter until sandy. Add yolks, knead.

Tip: Cold butter ensures flakiness.
3 ✓

Chill 30 mins.

Tip: Hydrates flour.
4 ✓

Roll thin, cut shapes, bake 350°F (180°C) 8-10 mins.

Tip: Keep them pale/blonde.
5 ✓

Cool, fill with jam, sandwich, dust with sugar.

Tip: Dust tops before assembling for neat centers.

Recipe FAQ

Why is the dough tough?
Overworked or too much flour added during rolling.
When to eat?
Best after resting 24 hours in a tin so the jam softens the cookie.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 3/4 sticks Butter (cold, 14 tbsp)
  • 1 cup Confectioners' Sugar
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 1 tsp Baking Powder
  • 3/4 cup Raspberry or Apricot Jam
  • 2 tbsp Confectioners' Sugar (dusting)
  • 1 tbsp Water (if needed)