15-Minute Prep: The Best Linzer Christmas Cookies with Jam Recipe

These beautiful Linzer Christmas cookies are incredibly tender, buttery, and packed with your favorite sweet jam, all finished with a snowy layer of powdered sugar. They are a quintessential holiday treat that looks stunning on any dessert table!

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I always used to think that making Linzer cookies at home would be too complicated. After all, they look like they came straight out of a high-end European bakery! But the truth is, they are surprisingly straightforward. The dough comes together in just a few minutes, and the only part that requires a little patience is stamping out those adorable little window cut-outs.

Why We Love This Recipe (A Little History!)

Originating from Austria as a bite-sized spin-off of the famous Linzer Torte, these cookies bring a touch of elegance to any Christmas cookie box. They deliver on both taste and presentation. The rich, buttery dough carries a lovely hint of almond, while the bright, fruity jam provides the perfect sweet-tart contrast. Once you bake a batch, they are guaranteed to become a yearly holiday tradition.

Helpful Baking Tips & Fun Variations

• ✦ Keep the dough chilled: This is the golden rule! Cold dough ensures sharp, clean edges and prevents the cookies from losing their shape in the oven.
• ✦ Flour your cutters: To get perfect star or heart cut-outs without the dough sticking, dip your cookie cutters into a little flour between each press.
• ✦ Sugar first, jam second: Always dust the top halves of your cookies with powdered sugar before you place them on the jam. This keeps the colorful jam center glossy and free of white powder.
• ✦ Switch up the filling: While raspberry is the traditional favorite, you can easily use strawberry, cherry, blackberry, or apricot preserves. You could even use lemon curd or chocolate hazelnut spread for a modern twist!
• ✦ Go for seedless: Using seedless jam gives that little center window a smooth, jewel-like appearance.
• ✦ Add warm spices: For an extra festive touch, try mixing a pinch of cinnamon, nutmeg, or cardamom into your dry ingredients.
• ✦ Get creative with shapes: Hearts and stars are classic, but bells, snowflakes, or simple circles look just as magical.

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Ingredients You’ll Need

This recipe relies on simple baking staples, plus a touch of almond flour to achieve that authentic Linzer taste and texture.

• Unsalted Butter – Softened to room temperature so it creams perfectly.
• Powdered Sugar – Melts into the dough for a tender, shortbread-like texture. Keep some extra on hand for the final dusting.
• Salt – Just a pinch to balance out the sweetness.
• Egg Yolk – Adds a rich flavor and binds the dough together.
• Vanilla Extract – For a warm, aromatic base.
• Almond Extract – Optional, but highly recommended for that signature Linzer flavor profile.
• All-Purpose Flour – Make sure to spoon and level your flour so the dough doesn’t become too dense.
• Almond Flour – Adds a slightly nutty taste and creates a beautifully tender crumb.
• Cornstarch – The secret ingredient to keeping the baked cookies extra soft.
• Raspberry Jam – Preferably seedless. You’ll simmer this slightly to thicken it up.
• Lemon Juice – A splash to brighten the flavor of the jam.

Step-by-Step Instructions

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1. Prepare the Cookie Dough

In a large mixing bowl, cream the softened butter, powdered sugar, and salt together until the mixture is pale and smooth (about 1 to 2 minutes). Blend in the egg yolk, vanilla extract, and almond extract. In a separate bowl, whisk the all-purpose flour, almond flour, and cornstarch together. Gradually add these dry ingredients to your butter mixture, mixing just until a soft dough forms. Divide the dough in half, shape into two flat disks, wrap tightly in plastic wrap, and chill in the fridge for at least 1 hour (or pop it in the freezer for 20 minutes if you’re in a rush).

2. Thicken the Jam Filling

While the dough chills, combine the raspberry jam and lemon juice in a small saucepan. Mix a little water with cornstarch to make a slurry, and stir it into the pan. Heat the mixture over medium heat for about 2 to 3 minutes until it becomes glossy and noticeably thicker. Remove from the heat and let it cool completely.

3. Roll and Cut the Shapes

Preheat your oven to 350°F (175°C). Roll out one disk of dough between two pieces of parchment paper until it is about ¼-inch thick. Use a 2½-inch round cookie cutter to punch out your bases, and transfer them to a parchment-lined baking sheet. Using a smaller cutter, stamp out a star or heart in the center of half of the cookies (these will serve as your top pieces). Note: If the dough gets too soft or sticky while working, place the whole baking sheet in the fridge for 10 minutes.

4. Bake to Perfection

Bake the cookies for 9 to 11 minutes. You want to pull them out just as the edges take on a very pale golden color. Let them rest on the hot baking sheet for 2 minutes to set, then carefully move them to a wire cooling rack.

5. Dust with Sugar

Once the cookies are completely cool, gather all the top pieces (the ones with the little windows cut out) and generously dust them with powdered sugar.

6. Put Them Together

Turn the solid bottom cookies upside down. Dollop about 1 to 1½ teaspoons of your cooled, thickened jam into the center of each one. Gently place a powdered sugar-dusted top cookie over the jam, pressing down lightly so the filling spreads out and peeks through the window. Let the assembled cookies sit for about 20–30 minutes so the jam can set.

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Frequently Asked Questions

Can I make the dough in advance?

Absolutely! This dough is great for making ahead. You can keep it wrapped in the fridge for up to 2 days, or freeze it for up to a month. Just let it thaw in the refrigerator overnight before you plan to roll and bake.

Why did my cookies spread in the oven?

If your cookies spread and lost their sharp edges, the butter likely got too warm before baking. Always make sure your dough is thoroughly chilled. If it warms up while you are cutting the shapes, stick the baking tray in the fridge for 10–15 minutes right before it goes into the oven.

How to Store Linzer Cookies

• Room Temperature: Store the filled cookies in an airtight container for up to 3 days. The moisture from the jam will soften the cookies slightly over time, but they will still taste incredible!
• In the Fridge: If you want them to last a bit longer, keep them in an airtight container in the refrigerator for up to a week.
• In the Freezer: You can freeze fully assembled cookies for up to a month. When you’re ready to enjoy them, simply let them thaw overnight in the fridge and bring them to room temperature before serving.