Linzer Tart Cookies shockingly easy artisan look 

If jam-filled holiday cookies make you smile, wait until you meet Linzer Tart Cookies with a shockingly easy artisan look. Think buttery almond dough, crisp-tender edges, and a window of ruby raspberry jam dusted with “snowy” powdered sugar, bakery style without the fuss. I roll the dough between parchment for no-stick ease and clean cuts, so those fluted tops stay sharp and picture-ready for gifting or a festive cookie box. Short on time? This foolproof dough is make-ahead and freezer-friendly, so you can bake a small batch now and stash the rest for later. Prefer apricot or red currant jelly? Swap the filling and keep the same melt-in-your-mouth crumb. As you read on, you’ll see how a few simple moves deliver no-spread edges, a jammy center that sets neatly, and that craveable balance of buttery, nutty, and bright. Ready to turn out cookies that look bakery-perfect and taste even better?

Key Benefits of Linzer Tart Cookies​

Shockingly easy, artisan look. Roll the dough between parchment for clean cuts and no sticking, so every fluted “window” bakes up with a true bakery-style finish.

Foolproof, no-spread edges. A short chill locks in shape and keeps those crisp-tender rims sharp, perfect for jam-filled cookies that stack neatly in gift boxes.

Make-ahead friendly. The dough holds 48–72 hours in the fridge and freezes well, so you can bake a small batch now and save the rest for later without losing texture.

Balanced flavor and texture. Almond flour adds nutty depth and a melt-in-your-mouth crumb that pairs beautifully with raspberry, apricot, or red currant jam.

Consistent results. Weight measurements, oven thermometer, and rolling guides remove guesswork for even thickness and uniform browning.

Small-batch or big-batch. Scales cleanly for holiday cookie boxes or quick weeknight treats.

Quick wins

Roll to about 3 mm between parchment for even baking.

Chill cut shapes on the sheet 10–15 minutes to prevent spread.

Dust tops with powdered sugar before sandwiching to keep the jam window glossy and clean.

Ingredients for Linzer Tart Cookies​

Here’s what you’ll need to make these Linzer Tart Cookies with that buttery, melt-in-your-mouth texture and bakery style finish. I’m including notes so you understand why each ingredient matters and how you can customize.

Unsalted butter

Softened but not melted. This creates a rich, tender crumb and helps the dough hold clean edges. European-style butter with a higher fat content gives even more flavor.

Granulated sugar

Creamed with the butter for structure. It helps the cookies bake up light instead of dense.

Egg yolk

Adds richness and helps bind the dough so it rolls smoothly without cracking. Using only the yolk keeps the cookie delicate instead of cakey.

Vanilla extract or vanilla paste

Gives warm sweetness and rounds out the almond. Use real vanilla for the best bakery-style taste.

Almond flour (or very finely ground blanched almonds)

This is what gives Linzer cookies their classic nutty flavor and that soft, shortbread-like texture. Lightly toasted almond flour adds even deeper flavor.

All-purpose flour

The base of the dough. Use a spoon-and-level cup or, better, weigh it so the cookies don’t get dry. A 1:1 gluten-free baking blend can work if you need a gluten-free version.

Lemon zest (optional but recommended)

A little fresh zest cuts through the sweetness and makes the jam pop. It’s subtle but noticeable.

Kosher salt

Just a pinch keeps the cookie from tasting flat. If you’re using table salt, use slightly less because it’s finer.

Raspberry jam, apricot jam, or red currant jelly

This is the “stained glass” center. Seedless raspberry jam is classic for that bright ruby look, but apricot gives a golden glow. Use a thicker, high-fruit jam so it doesn’t run.

Powdered sugar (confectioners’ sugar)

For dusting the tops. It gives that snowy finish you see in bakery displays. Dust the tops before assembly to keep the jam window clean.

Optional but helpful:

Cornstarch

A spoonful in the dry mix can make the cookies extra tender and minimize spreading during baking.

Cocoa powder

Swap in a small portion of the flour for cocoa if you want a chocolate variation.

Practical tip

Keep everything cool. Warm dough leads to spreading and soft, warped edges. Chilled dough gives you neat cutouts, sharp lines, and that artisan look you want in holiday cookie boxes and edible gifts.

Instructions for Linzer Tart Cookies

Make the dough

In a mixing bowl, cream unsalted butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes. This traps air for a crisp-tender crumb.

Beat in the egg yolk, vanilla, and lemon zest until smooth.

Combine the dries

In a separate bowl, whisk all-purpose flour, almond flour, kosher salt, and optional cornstarch.

Add to the butter mixture on low just until no dry streaks remain. The dough should feel soft but not sticky.

Chill for clean cuts

Divide dough in half. Press each half into a flat slab between two sheets of parchment paper.

Chill 30–45 minutes, or until firm but rollable. This short chill time prevents spread and keeps edges sharp.

Roll to even thickness

Keeping the dough between parchment, roll to about 3 mm (⅛ inch). Use rolling guides or two equal pencils as spacers for a true bakery style finish.

Cut bottoms and tops

Peel the top parchment. Cut half the dough into solid rounds for bottoms. Cut the remaining dough into rounds, then use a mini heart or star cutter to punch “windows” for the tops. Re-chill scraps 5 minutes before rerolling.

Tray and chill again

Arrange cookies on parchment-lined sheet pans with space between. Slide the trays into the fridge for 10–15 minutes so the shapes hold in the oven.

Bake

Bake at 350°F (175°C) for 9–12 minutes, rotating the pan once. Look for pale edges with the faintest gold; overbaking dulls the melt-in-your-mouth texture.

Cool on the sheet 2 minutes, then transfer to a cooling rack to cool completely.

Dust the tops

Sift powdered sugar over the cutout tops before assembly. This keeps the jam-filled window glossy and clean.

Warm and set the jam

Stir raspberry, apricot, or red currant jam until smooth. If thick, warm briefly so it spreads easily; if loose, simmer 1–2 minutes to reduce. A thicker jam prevents sliding.

Assemble

Spoon or pipe ½–1 teaspoon jam onto each bottom. Cap with a sugared top and press lightly until the jam reaches the edges of the window.

Let them set

Rest assembled cookies 20–30 minutes so the jam sets and the sandwiches handle cleanly for gifting or a holiday cookie box.

Storage

Unfilled shells: airtight up to 1 week at room temp or 2 months frozen.

Filled cookies: 2–3 days chilled in a single layer with parchment dividers. Bring to room temp before serving.

Quick tips for success

Roll between parchment to avoid sticking and keep the surface smooth.

If dough softens, pause and re-chill 5–10 minutes. Warm dough leads to spread.

Use an oven thermometer for accurate 350°F; small ovens often run hot.

For ultra-neat windows, tap the cutter straight down and lift—no twisting.

Pro Tips and Variations for Linzer Tart Cookies

Nail the texture and shape

No-spread secret: Chill cut cookies on the tray 10–15 minutes before baking. Warm dough softens the butter and blurs the cutout window.

Even thickness: Roll between parchment to 3 mm (⅛ in) using rolling guides. Consistent thickness = even browning and a true bakery style finish.

Light hands: Mix just until the dry streaks vanish. Overmixing develops gluten and toughens Linzer cookies.

Visual doneness: Pull when edges are pale with the faintest gold. Overbaking dries the crisp-tender crumb.

Boost flavor like a pro

Toast the nuts: Lightly toast almond flour (or ground blanched almonds) at 300°F/150°C for 5–7 min; cool before using for deeper, nutty aroma.

Citrus lift: Add ½–1 tsp finely grated lemon zest to brighten jam-filled cookies without making them tart.

Brown-butter upgrade: Brown ¼ of the butter, cool to semi-solid, then cream. Expect richer, toffee notes.

Warm spice option: Whisk in ¼ tsp cinnamon and a pinch of cardamom for holiday cookies with cozy depth.

Clean, glossy “window”

Dust first: Sift powdered sugar over the tops only before assembly. Then add jam so the window stays clear and shiny.

Jam density matters: If jam seems loose, simmer 1–2 minutes to thicken. Aim for a slow ribbon, not runny.

Smart handling and storage

Make-ahead: Dough keeps 48–72 hours in the fridge or 2 months frozen (sheet-rolled between parchment).

Gift-ready: Layer finished Linzer Tart Cookies with parchment dividers in tins. Add a silica gel packet to prevent clumping.

Climate tweak: In humid kitchens, add 1–2 tsp cornstarch to the dry mix to keep edges sharp.

Dietary and ingredient swaps

Gluten-free Linzer cookies: Use a 1:1 gluten-free baking flour with xanthan gum; rest the dough 15 minutes to hydrate before rolling.

Dairy-free: Plant-based butter works; choose a high-fat stick style and chill longer for clean cuts.

Egg-free: Replace the yolk with 1 Tbsp aquafaba or 1 tsp ground flax + 2 tsp water; texture stays tender.

Nut-free option: Substitute finely ground toasted oats for almond flour (same weight). Flavor shifts slightly but remains buttery.

Shape and flavor variations

Hazelnut Linzer: Swap almond flour for hazelnut meal; pair with red currant or cherry jam.

Chocolate Linzer: Replace 15 g of flour with cocoa powder; fill with raspberry or orange marmalade.

Citrus-glaze finish: Whisk ½ cup powdered sugar + 1–2 tsp lemon juice; drizzle on bottoms, then assemble for a subtle zing.

Seasonal cutouts: Hearts for Valentine’s Day, stars for Christmas, flowers for spring—same dough, new look.

Serving Suggestions for Linzer Tart Cookies

Bring out the bakery style finish and make every bite memorable with these simple, crowd-pleasing ideas.

On the table

Dessert board: Arrange Linzer Tart Cookies with fresh raspberries, orange slices, dark chocolate squares, and roasted nuts. Add a small bowl of extra jam for dipping.

Powdered sugar “snow”: Dust just before serving for a clean, glossy window and a festive look.

Temperature sweet spot: Serve at room temperature so the jam is soft and the crumb tastes buttery and melt-in-your-mouth.

Sips that match

Tea pairing: Earl Grey or Darjeeling highlights raspberry and apricot jams.

Coffee pairing: Espresso cuts sweetness; a cappuccino complements the almond.

Cozy non-caffeinated: Hot chocolate or spiced cider brings true holiday cookie vibes.

Cookie box and edible gifts

Layer smart: Use parchment dividers and keep cutout tops facing up to protect the window.

Color play: Mix jam flavors—ruby raspberry, golden apricot, jewel-toned red currant—for a stunning palette.

Travel friendly: Chill assembled cookies 15–20 minutes before packing so the jam sets and stays put.

Plating for events

Mini showstopper: Stack three cookies on a small plate, sift a light halo of sugar, and garnish with a twist of lemon zest.

Buffet style: Set on a cake stand with a dome; replenish from a chilled tin to keep the “snow” fresh.

Portion guide

After-dinner treat: 1–2 cookies per person.

Cookie swap or party: Plan 2–3 cookies per guest, plus a few extra for tasting.

Conclusion

You don’t need bakery equipment to deliver bakery results at home. With a short chill, parchment rolling, and a thicker, high-fruit jam, these Linzer Tart Cookies stay crisp-tender with a clear, glossy window and that shockingly easy artisan look.

Why this recipe works

No-spread edges: Chill cutouts on the tray before baking.

Even texture: Roll to 3 mm between parchment for uniform browning.

Clean finish: Dust tops first, then fill for a picture-perfect window.

Plan ahead

Make-ahead dough: Chill 48–72 hours or freeze up to 2 months.

Unfilled shells: Store airtight for 1 week; fill closer to serving.
Filled cookies: Keep 2–3 days chilled; bring to room temp before plating.

Explore more irresistible cookie recipes you won’t want to miss:

3-ingredient sugar cookies​
lemon oatmeal no-bake cookies​
Lemon pound cake cookies​

Linzer Tart Cookies shockingly easy artisan look

linzer tart cookies made easy with buttery almond dough, jammy centers, crisp edges, and pro tips for a bakery look at home

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course COOKIES, Dessert

Cuisine Austrian, European

Servings 20 Cookies

Calories 180 kcal

Ingredients

  

Unsalted butter

• Softened but not melted. This creates a rich tender crumb and helps the dough hold clean edges. European-style butter with a higher fat content gives even more flavor.

Granulated sugar

• Creamed with the butter for structure. It helps the cookies bake up light instead of dense.

Egg yolk

• Adds richness and helps bind the dough so it rolls smoothly without cracking. Using only the yolk keeps the cookie delicate instead of cakey.

Vanilla extract or vanilla paste

• Gives warm sweetness and rounds out the almond. Use real vanilla for the best bakery-style taste.

Almond flour (or very finely ground blanched almonds)

• This is what gives Linzer cookies their classic nutty flavor and that soft shortbread-like texture. Lightly toasted almond flour adds even deeper flavor.

All-purpose flour

• The base of the dough. Use a spoon-and-level cup or better, weigh it so the cookies don’t get dry. A 1:1 gluten-free baking blend can work if you need a gluten-free version.

Lemon zest (optional but recommended)

• A little fresh zest cuts through the sweetness and makes the jam pop. It’s subtle but noticeable.

Kosher salt

• Just a pinch keeps the cookie from tasting flat. If you’re using table salt use slightly less because it’s finer.

Raspberry jam, apricot jam, or red currant jelly

• This is the “stained glass” center. Seedless raspberry jam is classic for that bright ruby look but apricot gives a golden glow. Use a thicker, high-fruit jam so it doesn’t run.

Powdered sugar (confectioners’ sugar)

• For dusting the tops. It gives that snowy finish you see in bakery displays. Dust the tops before assembly to keep the jam window clean.

Optional but helpful:

• Cornstarch
• A spoonful in the dry mix can make the cookies extra tender and minimize spreading during baking.
• Cocoa powder
• Swap in a small portion of the flour for cocoa if you want a chocolate variation.
• Practical tip
• Keep everything cool. Warm dough leads to spreading and soft warped edges. Chilled dough gives you neat cutouts, sharp lines, and that artisan look you want in holiday cookie boxes and edible gifts.

Instructions

 

Make the dough

• In a mixing bowl, cream unsalted butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes. This traps air for a crisp-tender crumb.
• Beat in the egg yolk, vanilla, and lemon zest until smooth.

Combine the dries

• In a separate bowl, whisk all-purpose flour, almond flour, kosher salt, and optional cornstarch.
• Add to the butter mixture on low just until no dry streaks remain. The dough should feel soft but not sticky.

Chill for clean cuts

• Divide dough in half. Press each half into a flat slab between two sheets of parchment paper.
• Chill 30–45 minutes, or until firm but rollable. This short chill time prevents spread and keeps edges sharp.

Roll to even thickness

• Keeping the dough between parchment, roll to about 3 mm (⅛ inch). Use rolling guides or two equal pencils as spacers for a true bakery style finish.

Cut bottoms and tops

• Peel the top parchment. Cut half the dough into solid rounds for bottoms. Cut the remaining dough into rounds, then use a mini heart or star cutter to punch “windows” for the tops. Re-chill scraps 5 minutes before rerolling.

Tray and chill again

• Arrange cookies on parchment-lined sheet pans with space between. Slide the trays into the fridge for 10–15 minutes so the shapes hold in the oven.

Bake

• Bake at 350°F (175°C) for 9–12 minutes, rotating the pan once. Look for pale edges with the faintest gold; overbaking dulls the melt-in-your-mouth texture.
• Cool on the sheet 2 minutes, then transfer to a cooling rack to cool completely.

Dust the tops

• Sift powdered sugar over the cutout tops before assembly. This keeps the jam-filled window glossy and clean.

Warm and set the jam

• Stir raspberry, apricot, or red currant jam until smooth. If thick, warm briefly so it spreads easily; if loose, simmer 1–2 minutes to reduce. A thicker jam prevents sliding.

Assemble

• Spoon or pipe ½–1 teaspoon jam onto each bottom. Cap with a sugared top and press lightly until the jam reaches the edges of the window.

Let them set

• Rest assembled cookies 20–30 minutes so the jam sets and the sandwiches handle cleanly for gifting or a holiday cookie box.

Storage

• Unfilled shells: airtight up to 1 week at room temp or 2 months frozen.
• Filled cookies: 2–3 days chilled in a single layer with parchment dividers. Bring to room temp before serving.

Quick tips for success

• Roll between parchment to avoid sticking and keep the surface smooth.
• If dough softens, pause and re-chill 5–10 minutes. Warm dough leads to spread.
• Use an oven thermometer for accurate 350°F; small ovens often run hot.
• For ultra-neat windows, tap the cutter straight down and lift—no twisting.

Notes

Nutrition Information (per cookie, approximate)

Calories	Fat	Saturated Fat	Carbs	Sugar	Fiber	Protein	Sodium
180 kcal	9 g	5 g	22 g	11 g	1 g	2 g	55 mg

Estimates based on standard ingredients and seedless raspberry jam; values vary with brands and portion size.

Keyword easy cookie recipe, holiday cookies, jam-filled cookies, Linzer Tart Cookies