Jam Filled Linzer Cookies

Jam-filled Linzer Cookies are a tasty twist on the Linzer Torte. Buttery sandwich cookies with a peek-a-boo eye showcase the vibrant filling.

This Linzer Cookie Recipe makes beautiful, as well as delicious, cookies. Vary your cut-out shapes for different holidays and occasions, like hearts for Valentine’s Day!

Why You Must Make

• Linzer Tart Cookies are gorgeous!! 
• These sandwich cookies look more difficult to make than they really are. If you can make cut-out sugar cookies, you can make these.
• These are DELICIOUS!!! Sweet, buttery, shortbread cookies, and your favorite jam or jelly are a yummy pairing.
• Depending on the time of year, you can vary your cut-out shapes for holidays or events.

How to Make

1. Make your cookie dough.
2. Divide the dough in half and wrap each half in plastic wrap.
3. Refrigerate for at least an hour.
4. Preheat your oven and prepare your baking sheets.
5. Roll out the cookie dough to a ¼-inch thickness.
6. Cut out an even number of rounds. I used a 2-inch fluted cookie cutter.
7. Cut a “window” in the middle of half of the cookies. Reserve the middles to bake if desired.
8. Bake as directed.
9. Let Cool.
10. Spread filling on the bottom half of each solid cookie.
11. Dust the cut-out cookies with powdered sugar, if desired, then Place one of the cut-outs on each of the cookies with jam, matching the cookies, edge to edge.

Expert Tips

• Don’t let your dough get too warm. If it does, just wrap the dough in plastic wrap and refrigerate it until it’s a good rolling consistency.
• Roll out the dough on a lightly floured surface. 
• PRO-Tip: The dough is rolled to a ¼-inch thickness, which is thicker than most other cookies. If they’re thinner, they’ll brown too quickly and become crisp, which is not the desired color or texture.
• I have a little Wilton gizmo (affiliate link)that cuts both the outside cookie round and the middle window shape. I found it easier to use a fluted cookie (biscuit) cutter and mini cookie cutter shapes instead (affiliate links).
• Remember that half the cookies will be solid rounds and the other half will have cutouts. When cutting out the rounds, make sure to have the same number of each type if possible.
• Save and bake the “windows” you cut out of half of the cookies if you’d like. They’re perfect for snacking on with a cup of coffee or tea.
• Though raspberry jam is classic, you can use any favorite jam variety. I used a few different flavors, including raspberry jam, peach preserves, and even lemon curd. Jelly works, too.
• PRO-Tip: Use an offset spatula to spread jam on the inside of the solid cookie. Don’t bring the jam all the way to the edge of the cookies, or the jam will ooze out the sides when you put on the top cookie.
• PRO-Tip: If you’re going to dust the tops of the cutout cookies with powdered sugar, do it before topping the cookie so no powdered sugar gets on the jam filling.

Helpful Tools:

• Fluted Cookie Cutters – Use to make the classic edge for these cookies. (All Amazon affiliate links).
• Rolling Pin – My favorite rolling pin (it’s tapered).
• Roul’pat – A silicone pad that’s perfect for rolling out cookies, pie crust dough, etc.
• Mini Cookie Cutters – To cut out the center windows of these cookies.

Frequently Asked Questions

You May Also Like:

• Raspberry Linzer Tart from Vintage Kitchen Notes
• White Chocolate Bars with Raspberry Filling
• Raspberry Streusel Bars
• Brie Bites with Raspberries
• Raspberry Squares
• Plus, check out all my Best Cookie Recipes.

Continue to Content

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The Recipe:

Jam Filled Linzer Cookies Recipe

Prep Time 40 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Yield 24- 32 cookies

Sandwich cookies filled with jam with a peek-a-boo window in the top cookie

4.9 Stars (69 Reviews)

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 1 cup powdered sugar
• 2 egg yolks
• ¼ teaspoon salt
• 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
• 2 tablespoons fresh lemon juice
• 2 ½ cups all-purpose flour
• 1 cup almond flour
• ½ cup jam or lemon curd
• Powdered sugar, to dust top cookies, optional

Instructions

1. In a mixer fit with the paddle attachment, beat the butter until creamy.
2. Add the powdered sugar and mix until combined, then mix in the yolks.
3. Mix in the salt, vanilla, and lemon juice. Use a rubber spatula to scrape down the sides of the bowl to make sure everything is well combined.
4. Mix in both flours and mix on low until combined.
5. Remove the dough and divide it in half. Wrap each half in plastic wrap and refrigerate for at least an hour (can be left overnight).
6. Preheat the oven to 350°. Line baking sheets with parchment paper and set them aside.
7. Roll out half the dough on a lightly floured surface (I like using a large Silpat) to a ¼-inch thickness.
8. Cut out approximately 32 cookies with a 2-inch fluted biscuit or cookie cutter. and place on parchment-lined baking sheets, leaving at least an inch between cookies.
9. Repeat with the second half of the dough, cutting 32 more cookies. Then, use a small, decorative cookie cutter in a fun shape like a heart, diamond, flour to cut a window in the center of each. Reserve all the window cutouts to bake, if desired.
10. Bake one pan at a time for 8-10 minutes until the tops look dry but not browned.
11. Cool on the baking sheet for 5-10 minutes before removing the cookies to a cooling rack to finish cooling.
12. Spread some jam on the bottom of each solid cookie,
13. Dust the windowpane cookies with powdered sugar if desired, and place one on each of the jam topped cookies.

Notes

This recipe can easily be cut in half to make 16 cookies. Your yield will also vary depending on the size of your cookie cutters.

If you want to dust the tops in powdered sugar, do it before you place the cookie over the jam.

These cookies will keep at room temperature for up to a week in an airtight container. Cookies without powdered sugar will freeze well for up to a month.

The recipe was adapted from Also the Crumbs Please.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan
• 
  OXO Dusting Wand

Nutrition Information:

Yield:

32

Serving Size:

2
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 36mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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