These Apricot Linzer Cookies are a holiday baking tradition in my kitchen, bringing a little bit of old-world Austrian charm to any cookie plate. Their delicate, buttery texture and the bright peek of jam always feel so festive and inviting. What I love most is how the nutty almond flour dough isn’t overly sweet, creating the perfect balance with the sweet-tart apricot filling.
This is a wonderfully reliable recipe that teaches great foundational baking techniques, like making a tender shortbread-style dough and handling it properly. The result is a crisp, flavorful cookie that looks as beautiful as it tastes. They are perfect for gifting or simply enjoying with a warm cup of tea on a chilly afternoon.
Mastering the Perfect Dough Consistency
The key to a tender Linzer cookie is the dough’s texture, which starts with the butter. Use butter that is properly softened to room temperature—it should give slightly when pressed but not be greasy or melted. This allows it to cream with the sugar into a light, fluffy mixture, creating tiny air pockets that translate to a delicate crumb. When you add the dry ingredients, mix only until the dough just comes together. Overmixing develops gluten in the flour, which will make your cookies tough instead of crisp and tender. If the dough feels a bit sticky, don’t worry; a brief 15-minute chill in the refrigerator will firm up the butter, making it much easier to roll out.
Achieving a Gorgeous Finish
For that classic, uniform look, precision is your friend. Roll the dough to an even 1/8-inch thickness to ensure all the cookies bake at the same rate. Thicker cookies will be soft, while thinner ones might burn. To guarantee even browning, I always rotate my baking sheets halfway through the baking time. Ovens almost always have hot spots, and this simple turn prevents one side from getting darker than the other. Finally, for that beautiful snowy coating, dust the top cookies with powdered sugar *after* they have been assembled and just before serving. This keeps the sugar from absorbing moisture from the jam and disappearing.
Choosing the Right Jam
The filling is the heart of a Linzer cookie, so the quality of your jam matters. I recommend using a high-quality apricot preserve, which has pieces of fruit and a more concentrated flavor than a simple jelly. Look for one with a good balance of sweetness and tartness to cut through the richness of the buttery cookie. If your jam feels too thick to spread, warm it gently in a small saucepan. Conversely, if it’s a bit runny, you can simmer it on the stovetop for a few minutes to help it thicken, which will prevent it from seeping out of the cookies after assembly.
Recipe Overview
- Prep Time: 30 mins
- Cook Time: 10-12 mins
- Total Time: 45 mins
- Servings: 24 cookies
- Difficulty: Medium
Ingredients
For the Dough
- 227g (1 cup) unsalted butter, softened
- 80g (2/3 cup) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
- 240g (2 cups) all-purpose flour, sifted
- 50g (1/2 cup) ground almonds
- 1/4 teaspoon salt
For the Filling & Assembly
- 220g (2/3 cup) apricot jam
- Powdered sugar, for dusting
Step-By-Step Instructions
- Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and powdered sugar until the mixture is pale, light, and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie. Stir in the vanilla extract and lemon zest.
- Mix the Dough
In a separate bowl, whisk together the sifted all-purpose flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together into a soft ball. Do not overmix.
- Chill the Dough
Flatten the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 15 minutes. This firms up the butter, making the dough easier to roll and preventing the cookies from spreading too much in the oven.
- Roll and Cut the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour your work surface and roll the chilled dough out to about 1/8-inch thickness. Use a 2-inch round or fluted cookie cutter to cut out shapes. On half of the cookies, use a smaller cutter (about 1/2 inch) to cut a window out of the center. Carefully transfer all cookies to the prepared baking sheets.
- Bake the Cookies
Bake for 10-12 minutes, or until the edges are a light golden-brown. The centers should still be pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble the Linzer Cookies
Once cooled, turn the solid cookies (the bottoms) over. Spread about 1 teaspoon of apricot jam evenly over each one. Gently place a windowed cookie on top and press down slightly to create a sandwich. Repeat with the remaining cookies. Dust the tops with powdered sugar just before serving.
If you enjoy this dish, try our Homemade Cookies from Scratch for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Different Jam: Swap the apricot jam for raspberry or blackcurrant preserves for a tarter, berry-forward flavor.
- Warming Spices: Add 1/2 teaspoon of ground cinnamon or a pinch of ground cloves to the dry ingredients for a warmer, spicier dough.
- Nut-Free Version: For a nut-free alternative, replace the ground almonds with an equal amount of all-purpose flour or oat flour. Note this will change the texture slightly, making it less crumbly.
Make-Ahead, Storage & Reheat
Store assembled cookies in an airtight container at room temperature for up to 5 days; they will soften slightly as they sit. For longer storage, you can freeze the unassembled baked cookies for up to 1 month. Thaw at room temperature, then assemble with jam just before serving for the best texture.
Nutrition
- Serving Size: 1 cookie
- Per Serving: 120 calories, 1g protein, 6g fat, 15g carbohydrates
- Per 100g: 470 calories, 4g protein, 23g fat, 58g carbohydrates
- Estimates only.
FAQ
My dough feels too sticky to roll out, what is the best way to fix it?
Avoid adding too much extra flour, as this can make the cookies tough. Instead, chill the dough for another 15-20 minutes so the butter can firm up and make it easier to handle.
Why did my cookies spread so much and lose their intended shape in the oven?
Spreading is usually caused by butter that is too soft or a warm kitchen. Make sure your dough is thoroughly chilled so the fat stays solid longer when baking, which helps the cookies hold their form.
What should I do if my chilled dough is cracking when I try to roll it out?
If the dough cracks, it's likely too cold. Let it sit at room temperature for just 5-10 minutes to become more pliable. This small warm-up period gives it enough flexibility for smooth rolling.
How far in advance can I prepare the cookie dough before I need to bake it?
You can wrap the dough tightly and keep it in the refrigerator for up to three days. For longer storage, freeze it for up to a month and just thaw it in the fridge overnight before you plan to roll.
Can I substitute a different type of nut for the ground almonds in the dough?
Yes, finely ground hazelnuts or pecans work well as a substitute. Keep the weight measurement the same to maintain the dough's structure, as this ensures the fat and flour ratios stay balanced.
How can I tell when the cookies are properly baked if they don't brown much?
Look for lightly golden edges and a dry, set surface. The centers should no longer look wet or shiny. They will continue to firm up on the baking sheet as they cool, so avoid over-baking them.
How will using regular flour instead of ground almonds change the final texture?
Swapping ground almonds for all-purpose flour will create a slightly chewier, less delicate cookie. The almond flour adds fat and tenderness, so the nut-free version will have a sturdier crumb.
Is it okay to freeze the cookies after they have already been assembled with jam?
I don't recommend freezing assembled cookies, as the jam can make the cookie base soggy when it thaws. For the best texture, freeze the baked cookie shells and add the jam just before serving.
Equipment
- 1 Large mixing bowl
- 1 Stand or hand mixer
- 1 Medium bowl
- 1 Plastic wrap
- 1 Rolling pin
- 2 Baking sheets
- Parchment paper
- 2-inch round or fluted cookie cutter
- 1 Small round cookie cutter (about 1/2 inch)
- Wire rack
Ingredients
- 227 g (1 cup) unsalted butter softened
- 80 g (2/3 cup) powdered sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest
- 240 g (2 cups) all-purpose flour sifted
- 50 g (1/2 cup) ground almonds
- 1/4 tsp salt
- For the Filling & Assembly
- 220 g (2/3 cup) apricot jam
- powdered sugar for dusting
Instructions
- Cream the softened butter and powdered sugar in a large mixing bowl until pale, light, and fluffy, about 2-3 minutes. Stir in vanilla extract and lemon zest.
- Whisk together sifted all-purpose flour, ground almonds, and salt in a separate bowl. Gradually add dry ingredients to the butter mixture and mix on low speed just until dough comes together into a soft ball. Avoid overmixing.
- Flatten dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 15 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour work surface and roll chilled dough to 1/8-inch thickness.
- Use a 2-inch round or fluted cookie cutter to cut shapes. On half the cookies, use a smaller 1/2-inch cutter to cut a window in the center. Transfer cookies to prepared baking sheets.
- Bake for 11 minutes or until edges are light golden-brown and centers remain pale. Cool cookies on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- To assemble, spread about 1 teaspoon apricot jam evenly on solid cookies. Top each with a windowed cookie and press gently to sandwich. Dust tops with powdered sugar just before serving.
