I’ve always loved cookies that feel a little fancy but aren’t too fussy to make. Linzer cookies hit that sweet spot perfectly. They look impressive with their pretty cut-out centers showing off the jam, but they’re really just simple butter cookies sandwiched together.
What makes these berry linzer cookies special is the homemade filling. Instead of reaching for store-bought jam, I’m making a quick berry mixture with blackberries and blueberries. It takes maybe twenty minutes and tastes so much better than anything from a jar. Plus, you can control the sweetness and make it as thick or thin as you like.
The best part? These cookies keep well in an airtight container, so you can make them a few days ahead. Perfect for when you want something homemade but need to spread out the work.
Why You’ll Love These Berry Linzer Cookies
- Beautiful presentation – The classic cut-out window design lets the colorful berry jam peek through, making these cookies look bakery-quality without any fancy skills required.
- Homemade berry filling – Using fresh blueberries and blackberries creates a jam that tastes so much better than store-bought, and you control exactly what goes into it.
- Perfect for gifting – These cookies hold up well and look impressive, making them ideal for holiday cookie exchanges or wrapping up as thoughtful homemade gifts.
- Make-ahead friendly – You can prepare the dough and jam in advance, then assemble the cookies when you’re ready, which makes holiday baking so much less stressful.
What Kind of Berries Should I Use?
You’ve got some flexibility when it comes to choosing berries for these linzer cookies. Fresh berries are always great when they’re in season, but frozen berries work just as well and are often more budget-friendly. If you’re using frozen, there’s no need to thaw them first – just toss them straight into the pot and they’ll break down as they cook. As for the types, blueberries are a must for this recipe, but you can swap the blackberries for boysenberries, raspberries, or even a mix of whatever berries you have on hand. Just keep in mind that different berries have different sweetness levels, so you might want to taste your filling as it cooks and adjust the sugar accordingly.
Options for Substitutions
This recipe is pretty forgiving when it comes to swapping ingredients:
- Blueberries and blackberries: You can mix and match any berries you have on hand – raspberries, strawberries, or even cranberries work great. Just keep the total amount at about 1000g (2 pounds) of berries. If using strawberries, hull and chop them first since they’re larger.
- Lemon juice: Fresh lemon juice is best, but bottled lemon juice will do in a pinch. You can also use lime juice for a slightly different citrus note.
- Sugar: The recipe already mentions honey as an option, which is great! You can also try coconut sugar or maple syrup. Keep in mind that honey and maple syrup will make the filling slightly runnier, so you might need to cook it a bit longer to thicken.
- Fresh berries: Frozen berries work perfectly fine here – just thaw them first and drain any excess liquid before cooking. This might actually reduce your cooking time since frozen berries release more moisture.
Watch Out for These Mistakes While Baking
The biggest mistake when making berry filling for linzer cookies is not cooking it long enough, which leaves you with a runny mess that oozes out during baking – you want to simmer the berries until they’re thick enough to mound on a spoon and have reduced by about half.
Another common error is skipping the lemon juice, which might seem optional but actually helps balance the sweetness and allows the pectin in the berries to set properly, giving you that perfect jammy texture.
If you’re using honey instead of sugar, keep in mind that it can cause the filling to brown faster, so watch your oven temperature and consider reducing it by 25°F to prevent burnt edges.
Make sure to let your berry filling cool completely before assembling the cookies – warm filling will make your dough soggy and cause the cookies to fall apart when you try to sandwich them together.
What to Serve With Berry Linzer Cookies?
These cookies are perfect alongside a hot cup of coffee or tea for an afternoon snack, and they also make a great addition to any holiday cookie platter. I love serving them with a glass of cold milk for dunking, especially when they’re still slightly warm from the oven. They’re also wonderful as part of a dessert spread at parties – just arrange them on a pretty plate with some fresh berries scattered around. If you’re feeling fancy, serve them with vanilla ice cream or whipped cream for a simple but satisfying dessert that everyone will enjoy.
Storage Instructions
Store: Keep your linzer cookies in an airtight container at room temperature for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick together. They actually taste even better after a day or two when the jam softens the cookies a bit!
Freeze: These cookies freeze really well for up to 3 months. Just make sure they’re completely cool before freezing, and store them in a freezer-safe container with parchment paper between the layers. You can freeze them assembled or keep the tops and bottoms separate if you prefer.
Thaw: Let frozen cookies sit at room temperature for about 30 minutes before serving. They’ll taste just as good as fresh! If you stored the tops and bottoms separately, you can fill them with fresh jam after thawing for an extra special touch.
| Preparation Time | 10-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 4-6 g
- Fat: 1-2 g
- Carbohydrates: 165-185 g
Ingredients
- 3/4 cup sugar (granulated)
- 1/2 fl oz lemon juice (freshly squeezed preferred)
- 500 g blackberries (fresh, rinsed and drained)
- 500 g blueberries (fresh, rinsed and drained)
Step 1: Prepare and Cook the Berries
- 500 g blackberries, fresh, rinsed and drained
- 500 g blueberries, fresh, rinsed and drained
Combine the rinsed blackberries and blueberries in a heavy-bottomed saucepan over medium-high heat.
Stir occasionally as they begin to release their juices, cooking for 10-15 minutes until the berries break down and become very soft.
You’ll notice the mixture will transition from whole berries to a chunky, jammy consistency as they soften.
Step 2: Blend and Strain the Berries
- cooked berry mixture from Step 1
Remove the cooked berries from heat and transfer to a blender or food processor.
Blend until completely smooth, working in batches if needed.
I prefer to pass the blended mixture through a fine-mesh strainer to remove the seeds, which gives the filling a more refined texture that works beautifully between delicate linzer cookies.
Press gently with the back of a spoon to extract all the flavorful juice.
Step 3: Finish and Reduce the Jam
- strained berry purée from Step 2
- 1/2 fl oz lemon juice, freshly squeezed preferred
- 3/4 cup sugar, granulated
Return the strained berry purée to the saucepan and stir in the lemon juice and sugar.
Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
I like to add the lemon juice early so its acidity integrates throughout the cooking process, brightening the deep berry flavor.
Continue simmering for 15 minutes, stirring occasionally, until the mixture thickens significantly and reaches a jammy consistency that coats the back of a spoon.
The jam will continue to thicken slightly as it cools, so don’t overcook it or it will become too stiff for filling.
Blueberry Blackberry Linzer Cookies
Ingredients
Method
- Combine the rinsed blackberries and blueberries in a heavy-bottomed saucepan over medium-high heat. Stir occasionally as they begin to release their juices, cooking for 10-15 minutes until the berries break down and become very soft. You'll notice the mixture will transition from whole berries to a chunky, jammy consistency as they soften.
- Remove the cooked berries from heat and transfer to a blender or food processor. Blend until completely smooth, working in batches if needed. I prefer to pass the blended mixture through a fine-mesh strainer to remove the seeds, which gives the filling a more refined texture that works beautifully between delicate linzer cookies. Press gently with the back of a spoon to extract all the flavorful juice.
- Return the strained berry purée to the saucepan and stir in the lemon juice and sugar. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. I like to add the lemon juice early so its acidity integrates throughout the cooking process, brightening the deep berry flavor. Continue simmering for 15 minutes, stirring occasionally, until the mixture thickens significantly and reaches a jammy consistency that coats the back of a spoon. The jam will continue to thicken slightly as it cools, so don't overcook it or it will become too stiff for filling.