Classic Linzer Cookies Recipe: How to Make Raspberry Jam Sandwich Cookies

These are the best linzer cookies you’ll ever taste — a soft, tender almond cookie sandwiched with raspberry jam and finished with a dusting of confectioners’ sugar.

These almond Linzer cookies have a soft, tender texture with brown sugar, almond, and a hint of cinnamon. They are not overly sweet, so the raspberry preserves and powdered sugar bring the right finishing sweetness and help the cookies soften just enough once assembled.

Linzers are both beautiful and delicious, making them perfect gifts or additions to cookie trays. They pair well with other holiday cookies and travel well when packed carefully.

Ingredients & Substitutions

• Almonds: Use blanched whole almonds or almond meal — both work well. If using whole almonds, grind them finely.
• Light brown sugar: Adds moisture and keeps cookies soft. Dark brown sugar can be used for a deeper flavor.
• All-purpose flour, baking powder, kosher salt, and a touch of cinnamon.
• Butter: Unsalted and at room temperature.
• Whole egg and vanilla extract: The egg adds structure, fat, and moisture.
• Powdered sugar: For dusting the tops before sandwiching.
• Seedless preserves: I recommend seedless raspberry preserves, though apricot, strawberry, or other jams work well.

See the recipe card for precise quantities.

Variations for Linzer Cookies

• Shapes and sizes: Use any cutter — hearts for Valentine’s, trees for Christmas, or small rounds for bite-sized treats.
• Different fillings: Try apricot, strawberry, peach preserves, Nutella, lemon curd, or cookie butter (note: curds may require refrigeration).
• Flavor the dough: Add almond extract, citrus zest, or swap in different nut flours for a new profile.
• Glaze option: Instead of dusting with sugar, top with a simple citrus glaze and optional sprinkles like poppy seeds for a lemon-poppy version.

Professional Tips

• Chill the cut dough: Chill cut cookies 20–25 minutes before baking to prevent spreading, or freeze for later baking.
• Bake tops and bottoms separately: The cut tops (with holes) bake faster than the solid bottoms — bake accordingly to avoid over- or under-baking.
• Use a modest amount of jam: Overfilling causes slipping or oozing; a thin layer keeps the flavor balanced and tidy.

How to Make This Linzer Cookie Recipe

Follow these steps for consistently excellent Linzer cookies. Full measurements are in the recipe card below.

Make cookie dough:

Step 1: Whisk flour, baking powder, salt, and cinnamon in a large bowl and set aside.

Step 2: Combine almond meal (or ground blanched almonds) with 1/4 cup brown sugar, breaking up any clumps. If using whole almonds, pulse them with the sugar in a food processor until finely ground.

Step 3: Beat butter with the remaining 1/4 cup brown sugar until incorporated. The mixture won’t become light and fluffy — that’s expected.

Step 4: Add the egg and vanilla, mixing until combined. Scrape the bowl as needed.

Step 5: On low speed, add the almond mixture until incorporated, then add the flour mixture in several additions, mixing just until combined. Avoid overmixing.

Chill the dough:

Step 6: Divide the dough in half, form into disks, wrap tightly, and refrigerate until firm (at least 2 hours or overnight). Alternatively, roll the dough between parchment to 1/8″ thickness and chill.

Roll, cut, and bake:

Step 7: Preheat oven to 350°F (conventional). Line baking sheets with parchment. Let the dough warm just enough to roll but remain firm.

Step 8: Lightly flour the work surface and roll each disk to about 1/8″ thickness. Avoid rolling too thin or the cookies will be crunchy rather than tender.

Step 9: Cut shapes and transfer them to the prepared sheets, spacing about 1″ apart. Cut small centers from half the cookies for the tops. Re-roll scraps as needed.

Step 10: Bake, rotating sheets halfway through. Bake until edges brown lightly and centers puff with small surface cracks — roughly 8–10 minutes for bottoms and 6–8 minutes for tops. Cool briefly on the sheet, then transfer to a wire rack to cool completely.

Assemble and enjoy:

Step 11: Dust the top halves (the ones with holes) generously with powdered sugar once cooled.

Step 12: Spread about 3/4 teaspoon of preserves on the flat side of each bottom. Spread to nearly the edges but avoid overfilling to keep flavors balanced.

Step 13: Place a powdered top on each jam-covered bottom and press gently to adhere. While delicious right away, these cookies improve after a day as the jam softens the cookies and flavors meld.

Recipe FAQs

Before You Go!

I hope you enjoyed this chef-tested recipe. Try other cookie recipes or seasonal favorites to round out your baking — these Linzer cookies make a standout addition to cookie boxes and holiday trays.