There’s just something about classic, elegant baking that makes even a regular Tuesday feel like a celebration, isn’t there? My Jam-Filled Linzer-Style Cookies take that timeless European charm and make it completely doable right here in your own kitchen. They are so tender and buttery, and that sweet jam peeking through? Heaven!
Growing up, I learned that food is the best way to connect, and these cookies truly create those meaningful moments worth remembering. They feel special because they are crafted with care, but trust me, they are shockingly easy to master. We’re blending old-world baking traditions with simple, reliable steps to get you stunning homemade cookies every time.
I’m Emma Laurent, and I want to share this recipe because baking isn’t just about dessert—it’s about creating memories around something beautiful you made yourself.
Why You Will Love These Jam-Filled Linzer-Style Cookies (Easy Cookie Recipes)
I get it, baking can seem fussy sometimes, but these gorgeous cookies are anything but! They are one of those easy cookie recipes that look like they took hours, but really, they come together quickly. Honestly, they are worth making just for how beautiful they are on a platter.
- The texture is divine—so tender and genuinely buttery, not tough at all.
- That perfectly balanced flavor hits just right, mixing the rich dough with bright, sweet jam.
- They look incredibly elegant, making them truly perfect for gifting during the holidays or just setting out for tea time.
You’ll find yourself returning to this recipe often because it delivers on looks and taste so effortlessly. You can check out some of my other favorites right here, like my Crumbl Cookie replication, but these Linzer cookies are pure classic comfort!
Gathering Ingredients for Your Jam-Filled Linzer-Style Cookies
Putting together these cookies is half the fun! Since the dough is rich and delicate, the quality of your ingredients really shines through. Don’t even think about skipping the room temperature butter—it’s key for that lovely creaming step later on. Also, we need both all-purpose flour and almond flour for the perfect structure.
We want our final yield to be around two dozen assembled treats, so make sure you have these quantities ready to go:
Essential Components for the Cookie Dough and Filling
- 1 cup salted butter, nice and soft (room temperature, remember!)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks (save those whites for another project!)
- 1 cup almond flour
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon orange zest—this really brings brightness!
- 1/2 cup filling of your choice (I absolutely love using passion fruit puree jam or mango jam, they are so vibrant!)
- 1/2 cup powdered sugar, this is just for dusting the tops later
That’s it! Once you have these gathered, we can move on to mixing up the magic.
Expert Tips for Perfect Jam-Filled Linzer-Style Cookies Dough Preparation
Okay, listen up, because this is where we build the foundation for cookies that are buttery and melt-in-your-mouth, not tough! I’m Emma Laurent, and I think of this part like setting up for a beautiful family tradition—you need a solid start. We’re creating that classic texture that makes these Jam-Filled Linzer-Style Cookies so famous.
Creaming Fats and Sugars
You absolutely have to beat that room-temperature butter and the white sugar until it’s genuinely light and fluffy—I mean pale yellow, almost airy! This isn’t just about mixing; you are whipping air into the dough. That trapped air is what keeps our cookies delicate once they bake. Don’t rush it; take your time with the mixer until it looks dreamy!
Chilling the Dough for Structure
Once the flour mixture is just barely combined, you need to stop mixing! Seriously, overmixing develops gluten, and we want tenderness, not chewiness here. Divide that wonderfully soft dough into two flat discs, wrap them up tight, and stick them in the fridge for at least 30 minutes. This chilling is non-negotiable! It firms up the fat, which prevents our beautiful cutouts from spreading into sad, flat puddles in the oven. We need structure to show off that jam!
If you need a little inspiration while you wait, check out my chocolate peppermint bread—another great recipe that relies on chilling the batter for a better result!
Step-by-Step Instructions for Baking Your Jam-Filled Linzer-Style Cookies
Now that our dough is chilled and ready to go, it’s time for the best part—turning it into actual cookies! This part requires a bit of patience, especially with the chilling, but trust me, the payoff when you see those little jewel centers is huge. Remember, we are making elegant little beauties here, so we want clean edges!
Rolling, Cutting, and Second Chill
First things first: preheat your oven to 350° F. Get your work surface lightly floured. Roll one disc of dough out carefully until it’s about 1/4 inch thick. Now, use your favorite cutters! Critically, you need to cut an even number of bottoms and an even number of tops. Place them all on a parchment-lined sheet. If they feel soft at all while cutting, pop the entire tray back into the fridge for another 30 minutes. This second chill before baking is what keeps them from spreading too much once they hit the heat.
Assembling the Sweet Treats
Bake your cookies for about 12 to 15 minutes until they look just golden brown around the edges. Let them cool on the tray for 10 minutes before moving them to a rack to cool completely—don’t try to assemble them warm! Once cool, take half the cookies and spoon about a heaping teaspoon of your jam right onto the center.
For the tops, you need to dust them *heavily* with powdered sugar. Don’t hold back! As the note says, that sugar tends to absorb over time, so we want it showing vividly now. Gently place the powdered sugar tops right on top of the jam-filled bottoms to sandwich them together. Aren’t they gorgeous? You can find a fantastic guide on making apple caramel and walnut tartlets if you want another impressive baking project!
Ingredient Notes and Substitutions for Homemade Cookies
I always want you to feel confident adapting my baking recipes to what you have on hand! While this recipe tastes incredible as written, sometimes you need to make swaps. Remember that these Jam-Filled Linzer-Style Cookies rely on texture, so we need to be smart about substitutions.
We used salted butter here, which is perfect since it keeps things simple—if you happen to only have unsalted butter, just add that small teaspoon of kosher salt directly into your dry ingredients when you mix them up. Easy fix!
Now, let’s talk about the almond flour. Don’t skip it, or you won’t get that signature tender crumb these homemade cookies are known for. It adds richness and a delicate texture that all-purpose flour just can’t replicate alone.
Butter and Flour Considerations
That touch of almond flour is what gives these Jam-Filled Linzer-Style Cookies that melt-in-your-mouth quality. It’s just too good! As for the jam, if you don’t have passion fruit or mango, any good quality, thick jam like raspberry or apricot works wonderfully.
If you’re looking for other delicious ways to bake with cream cheese, you should definitely check out my cream cheese banana bread recipe next—it’s the ultimate comfort food!
Tips for Success When Making Jam-Filled Linzer-Style Cookies
Baking should be joyful, not stressful! These cookies are generally very straightforward, but I want you to have absolutely perfect results on your first try. The chilling is your main friend here, so don’t try to rush it, even if you’re itching to finish these sweet treats!
My biggest piece of advice is about that powdered sugar dusting after cooling. You need to be super generous when you dust the tops before sandwiching them together. Seriously, use more than you think you need! That’s because the sugar will gently absorb into the buttery cookie overnight, which is why the note mentioned dusting them heavily.
Also, when you’re filling them, try not to place the jam all the way to the edge. Leaving a tiny border helps prevent jam from oozing out when you press the two halves together. If you love testing out new baking adventures, you simply have to try my cowboy cookies next!
Storage and Make-Ahead Options for Your Baking Recipes
One of the absolute best things about making a large batch of Jam-Filled Linzer-Style Cookies is that you don’t have to bake them all at once! These buttery treats hold up beautifully, which is great when you’re planning ahead for gifts or a big gathering. We have options for both the dough and the finished cookies.
If you make the dough ahead of time, remember my note: you can absolutely refrigerate those wrapped discs for up to two days before you plan to roll them out. Pull them out about 15 minutes before you want to work with them so they soften just enough to roll easily. This is a lifesaver for busy schedules, just like preparing the batter for my cream cheese banana bread early!
When it comes to storing the assembled cookies, that powdered sugar dusting we talked about actually helps them stay fresh! Store the finished, sandwiched cookies in an airtight container at room temperature. They honestly taste even better on day two once the spice flavors really settle into the butter. I usually find they last a good 4 to 5 days this way, staying wonderfully soft. If you happen to have any extras that haven’t been sandwiched yet, keep the plain bases and tops stored separately in an airtight tin so the powdered sugar doesn’t get sticky!
Frequently Asked Questions About Jam-Filled Linzer-Style Cookies
It’s completely normal to have questions when tackling a classic baking recipe like this! We want these beautiful dessert recipes to turn out tasting just as lovely as they look. Whether you’re aiming for soft & chewy cookies or a platter perfect for gifting, here are the things I get asked most often about my Jam-Filled Linzer-Style Cookies.
Can I use a different jam or preserve in these cookies?
Oh, heavens yes, please experiment! This dough is wonderful with almost any fruit, but here’s the trick: you want a thicker preserve rather than a runny jelly. If your jam is too thin, it tends to seep out the sides and make a sticky mess on your baking sheet. Passion fruit and mango are great because they set up nicely, but a thick raspberry or tart apricot jam would also be fantastic!
How do I prevent the jam from leaking out during baking?
This is the biggest panic point for new Linzer bakers! The secret is twofold: one, make sure your dough discs are rock solid coming out of that second chill. Cold dough spreads less. Two, once you’ve piped or spooned your jam onto the base cookie, let it sit there while the oven preheats so it can firm up just a little. The cut-out top acts like a little lid, allowing steam to escape, but keeping that jam centered.
Can I freeze the dough for these Easy Cookie Recipes?
Absolutely! This dough freezes like a dream, which is why I always double the batch. After you flatten the dough into discs, wrap each one very tightly in plastic wrap. You can keep those discs frozen for up to two months. When you’re ready to bake, just unwrap them and let them thaw on the counter for only about 20–30 minutes—they should still feel very firm, not soft. Then roll and cut as usual! It’s the easiest way to have these lovely sweet treats on hand whenever you need them. For more ways to plan ahead, you might enjoy my recipe for the raspberry cake roll!
Serving Suggestions for These Elegant Dessert Recipes
These lovely Jam-Filled Linzer-Style Cookies truly deserve a moment in the spotlight! Since they are so rich and buttery, they pair perfectly with something light to cut through that sweetness. You absolutely must serve them alongside a simple, strong cup of black coffee or, even better, a steaming cup of hot tea.
For a real treat, I love making a big batch of these cookies when I’m serving them with my peppermint white chocolate latte—the spices in the cookie just marry beautifully with that creamy mint. They are also stunning nestled onto a platter next to some fresh berries if you want a little tart counterpoint to all that sweetness!
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Jam-Filled Linzer-Style Cookies
- Total Time: 60 min
- Yield: About 2 dozen assembled cookies 1x
- Diet: Vegetarian
Description
Make these tender, buttery Linzer-style cookies filled with sweet jam. This recipe offers an elegant, classic European-inspired dessert perfect for holidays or tea time.
Ingredients
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 cup almond flour
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon orange zest
- 1/2 cup filling of your choice (passion fruit puree jam or mango jam recommended)
- 1/2 cup powdered sugar, for dusting
Instructions
- Cream the butter and granulated sugar in a mixer bowl until light and fluffy. Add the vanilla and egg yolks; beat for one minute.
- In a separate bowl, whisk together the almond flour, all-purpose flour, salt, spices, and orange zest.
- Add the flour mixture to the wet ingredients and mix until just combined, scraping down the bowl as needed.
- Divide the dough in half and press each half into a disc. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350° F.
- Lightly flour a work surface and roll the dough out to 1/4 inch thickness. Cut out an even number of bottoms and an even number of tops using circular or linzer cookie cutters. Place cut cookies on a parchment-lined cookie sheet. Reroll and cut remaining dough. Place all cut cookies in the fridge for another 30 minutes.
- Bake cookies for 12 to 15 minutes, or until golden brown. Repeat with remaining cookies. Let cookies cool for 10 minutes before moving them to a cooling rack to cool completely.
- Once cooled, spoon about 1 heaping teaspoon of filling onto the top of half of the cookies.
- Dust the remaining top cookies heavily with powdered sugar.
- Place the dusted tops onto the filled cookies to sandwich them together.
Notes
- You can refrigerate the dough for up to two days in advance.
- Dust the top cookies heavily with powdered sugar because some sugar will absorb into the cookie over time.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 90
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: Jam-Filled Linzer-Style Cookies, Easy Cookie Recipes, Homemade Cookies, Baking Recipes, Dessert Recipes, Soft & Chewy Cookies, Sweet Treats, buttery cookies, holiday cookies