Linzer Cookies

Linzer Cookies
  • Yield:makes about 3 dozen sandwich cookies, depending on size of cutters
  • Active time:35 minutes
  • Total time:45 minutes
This recipe appears in:
Cookie Monster: Linzer Cookies

In this classic Austrian treat, hazelnut cookies are sandwiched around raspberry jam and dusted with confectioners' sugar.

Adapted from King Arthur Flour.


  • 1 cup unsalted butter, at room temperature
  • 1 cup confectioners' sugar, plus more for coating
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup hazelnut flour
  • 2 1/4 cup all purpose flour
  • 1 egg
  • 1 1/4 cups raspberry jam


  1. 1.

    In a large bowl, combine butter, confectioners' sugar, and sugar. Beat until creamy, about 2 minutes.

  2. 2.

    Add baking powder, vanilla extract, cinnamon, and salt and beat until well combined.

  3. 3.

    Add hazelnut flour, all purpose flour, and eggs to bowl and beat until dough comes together. Cover dough in plastic wrap and refrigerate for 1 hour.

  4. 4.

    Preheat oven to 375°F. Line two baking sheets with parchment paper.

  5. 5.

    Lightly flour a clean work surface. Roll out half the dough to 1/8 inch thickness. Use Linzer cookie cutters to cut out large shapes. Use the smaller cutter to cut out shapes from 1/2 of cookies. Repeat until all dough is used.

  6. 6.

    Bake cookies until golden, about 10 minutes. Let cool on a wire rack.

  7. 7.

    Spread the larger cookies with jam. Place a cut-out cookie on top to complete the sandwich. Dust cookies with powdered sugar.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: