Linzer Cookies

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

Adapted from King Arthur Flour.

Linzer Cookies

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About This Recipe

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


  • 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.


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