Delicious Strawberry Linzer Cookies

I didn’t grow up making Linzer cookies, but I sure wish I had. My mom was more of a chocolate chip cookie baker, and while those were great, there’s something special about sandwich cookies with jam peeking through little cutout windows.

The first time I tried a Linzer cookie at a bakery, I thought they’d be too fancy to make at home. Turns out, they’re really just butter cookies with jam in the middle—nothing scary about that. The dough comes together like any other cookie dough, and the hardest part is waiting for them to chill. If you’ve got a couple of cookie cutters (one big, one small for the window), you’re basically all set. These strawberry ones are my favorite because the bright red jam looks so pretty through the top cookie, and they taste like summer no matter what time of year you make them.

What Kind of Strawberry Jam Should I Use?

Any strawberry jam you have on hand will work great for these cookies, whether it’s store-bought or homemade. If you want a smoother filling that’s easier to spread, go for seedless jam, but regular jam with seeds works just fine too. The thickness of your jam matters a bit – if it’s too runny, it might seep out during baking, so look for a jam that holds its shape on a spoon. You can even use strawberry preserves if that’s what you have, though they tend to have larger fruit pieces that might make spreading a little trickier.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Strawberry jam: Feel free to use raspberry, apricot, or any other jam you like. Just make sure it’s a seedless variety or strain it first – you want a smooth filling that won’t interfere with the cookie’s texture.
• All-purpose flour: You can substitute up to half of the all-purpose flour with almond flour for a nuttier flavor, which is actually traditional for linzer cookies. Just know the dough will be slightly more delicate to work with.
• Unsalted butter: If you only have salted butter, go ahead and use it but skip the added salt in the recipe. The cookies will turn out just fine.
• Confectioners’ sugar: In the dough itself, you can use granulated sugar instead, though the texture will be slightly less tender. For dusting the tops, confectioners’ sugar is really the way to go for that classic look.
• Vanilla extract: Almond extract is a great swap here and gives these cookies a more traditional linzer flavor. Use the same amount, or try half vanilla and half almond for the best of both worlds.

Watch Out for These Mistakes While Baking

The biggest mistake when making linzer cookies is rolling the dough too thin, which causes the cookies to break apart when you try to sandwich them together – aim for about ¼ inch thickness for sturdy cookies that hold up well.

Skipping the chilling step is another common error that leads to cookies spreading too much in the oven, so make sure to refrigerate your dough for at least 30 minutes before rolling it out.

When cutting out the center shapes on your top cookies, don’t make them too large or the jam will ooze out everywhere during baking – stick to smaller cutouts about ½ to ¾ inch in diameter.

Finally, wait until the cookies are completely cool before adding the jam and assembling them, otherwise the heat will make the jam too runny and create a sticky mess instead of neat sandwich cookies.

What to Serve With Strawberry Linzer Cookies?

These cookies are perfect alongside a cup of hot tea or coffee for an afternoon treat, especially during the holidays or when you’re having friends over. I love setting them out on a platter with other cookies like shortbread or chocolate chip for a nice variety that lets everyone pick their favorite. They also pair really well with a glass of cold milk if you’re keeping things simple, or try serving them with fresh berries and whipped cream for a fancier dessert spread. Since they’re not overly sweet, they work great as part of a brunch spread alongside scones and fruit salad.

Storage Instructions

Store: Keep your linzer cookies in an airtight container at room temperature for up to 5 days. I like to place parchment paper between the layers so they don’t stick together. Just wait until they’re completely cool before storing, or the powdered sugar will get sticky.

Freeze: These cookies freeze really well! You can freeze the assembled cookies for up to 3 months in a freezer-safe container with parchment between layers. I also like to freeze the unfilled cookies separately and add the jam when I’m ready to serve them for the freshest taste.

Make Ahead: You can bake the cookies a day or two ahead and store them unfilled. Just add the jam and dust with powdered sugar a few hours before serving. The dough also freezes great for up to 2 months, so you can slice and bake whenever a cookie craving hits.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 30-36 g
• Fat: 105-120 g
• Carbohydrates: 415-445 g

Ingredients

For the jam filling:

• 2/3 cup strawberry jam (I use Bonne Maman for its fresh berry flavor)

For the cookie dough:

• 3/4 cup unsalted butter (softened to room temperature)
• 1/2 tsp salt
• 2 large eggs
• 2 1/3 cups all-purpose flour (I prefer King Arthur all-purpose)
• 1/2 tsp vanilla extract (pure vanilla for best flavor)
• 1 tsp baking powder
• 3/4 cup confectioners’ sugar (sifted to remove lumps)

For assembly and dusting:

• confectioners’ sugar (for dusting the finished cookies)

Step 1: Prepare the Jam and Dry Ingredients

• 2/3 cup strawberry jam
• 2 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Start by cooking the strawberry jam in a small pot over medium heat, stirring occasionally, until it thickens and reduces slightly, about 7-10 minutes.

Transfer to a bowl and let cool to room temperature (about 1 hour)—this can be done while you prepare and chill the dough.

While the jam cools, whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agent.

This step sets you up for efficient assembly later and ensures your jam won’t melt the cookies when assembled.

Step 2: Cream Butter and Sugar, Then Build the Dough

• 3/4 cup unsalted butter
• 3/4 cup confectioners’ sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• dry ingredient mixture from Step 1

Beat the softened butter and sifted confectioners’ sugar together for about 3 minutes until the mixture is light and fluffy—this incorporates air and creates a tender cookie texture.

Add the eggs and vanilla extract, beating until fully combined and the mixture looks smooth and pale.

Gradually add the dry ingredient mixture from Step 1, mixing on low speed until just combined; be careful not to overmix, which can develop gluten and make the cookies tough.

Once the dough comes together, divide it in half and shape each portion into a flat disk.

Step 3: Chill the Dough and Prepare Your Workspace

Wrap both dough disks and refrigerate for at least 1 hour—this prevents spreading during baking and makes the dough easier to work with.

About 15 minutes before you’re ready to bake, preheat your oven to 375°F and line two baking sheets with parchment paper.

Remove the first dough disk from the refrigerator and let it sit for about 10 minutes at room temperature to soften slightly, making it easier to roll without cracking.

Step 4: Cut and Bake the Bottom Cookie Layers

• first chilled dough disk from Step 3

On a lightly floured surface, roll the first dough disk to about 1/6 inch thickness.

Using a 2-inch round cutter, cut out as many rounds as possible and place them on one of your prepared baking sheets, spacing them about 1 inch apart.

Bake for 7 minutes until the edges are just set and the bottoms are lightly golden—these will be your solid base cookies.

Transfer to a cooling rack after a quick 5-minute rest on the baking sheet.

Step 5: Cut and Bake the Top Cookie Layers with Centers

• second chilled dough disk from Step 3

While the first batch cools, roll the second dough disk to the same 1/6 inch thickness and cut out 2-inch rounds, placing them on the second baking sheet.

Here’s where I like to add a personal touch: use a smaller round cutter (about 1/2 inch) to cut out the centers of these cookies, creating windows for the jam to show through.

Bake these cutout cookies for 7-10 minutes—they may take slightly longer since they’re thinner in some spots—until the edges are set and the bottoms are lightly golden.

Cool for 5 minutes on the sheet, then transfer to the cooling rack.

Step 6: Assemble and Finish the Linzer Cookies

• cooled jam from Step 1
• baked solid cookies from Step 4
• baked cutout cookies from Step 5
• confectioners’ sugar for dusting

Once all cookies have cooled completely, spread about 1 teaspoon of the cooled jam from Step 1 onto the flat side of each solid cookie—I like to use a small offset spatula or the back of a spoon for even distribution.

Top each jam-topped cookie with a cutout cookie, pressing gently so the jam peeks through the center hole.

Just before serving, dust the finished cookies generously with fresh confectioners’ sugar, which creates that beautiful, delicate appearance linzer cookies are known for.

Delicious Strawberry Linzer Cookies

Delicious Delicious Strawberry Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 4

Calories: 2850

Ingredients Method

Ingredients

  

For the jam filling:

• 2/3 cup strawberry jam (I use Bonne Maman for its fresh berry flavor)

For the cookie dough:

• 3/4 cup unsalted butter (softened to room temperature)
• 1/2 tsp salt
• 2 large eggs
• 2 1/3 cups all-purpose flour (I prefer King Arthur all-purpose)
• 1/2 tsp vanilla extract (pure vanilla for best flavor)
• 1 tsp baking powder
• 3/4 cup confectioners' sugar (sifted to remove lumps)

For assembly and dusting:

• confectioners' sugar (for dusting the finished cookies)

Method

 

1. Start by cooking the strawberry jam in a small pot over medium heat, stirring occasionally, until it thickens and reduces slightly, about 7-10 minutes. Transfer to a bowl and let cool to room temperature (about 1 hour)—this can be done while you prepare and chill the dough. While the jam cools, whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agent. This step sets you up for efficient assembly later and ensures your jam won't melt the cookies when assembled.
2. Beat the softened butter and sifted confectioners' sugar together for about 3 minutes until the mixture is light and fluffy—this incorporates air and creates a tender cookie texture. Add the eggs and vanilla extract, beating until fully combined and the mixture looks smooth and pale. Gradually add the dry ingredient mixture from Step 1, mixing on low speed until just combined; be careful not to overmix, which can develop gluten and make the cookies tough. Once the dough comes together, divide it in half and shape each portion into a flat disk.
3. Wrap both dough disks and refrigerate for at least 1 hour—this prevents spreading during baking and makes the dough easier to work with. About 15 minutes before you're ready to bake, preheat your oven to 375°F and line two baking sheets with parchment paper. Remove the first dough disk from the refrigerator and let it sit for about 10 minutes at room temperature to soften slightly, making it easier to roll without cracking.
4. On a lightly floured surface, roll the first dough disk to about 1/6 inch thickness. Using a 2-inch round cutter, cut out as many rounds as possible and place them on one of your prepared baking sheets, spacing them about 1 inch apart. Bake for 7 minutes until the edges are just set and the bottoms are lightly golden—these will be your solid base cookies. Transfer to a cooling rack after a quick 5-minute rest on the baking sheet.
5. While the first batch cools, roll the second dough disk to the same 1/6 inch thickness and cut out 2-inch rounds, placing them on the second baking sheet. Here's where I like to add a personal touch: use a smaller round cutter (about 1/2 inch) to cut out the centers of these cookies, creating windows for the jam to show through. Bake these cutout cookies for 7-10 minutes—they may take slightly longer since they're thinner in some spots—until the edges are set and the bottoms are lightly golden. Cool for 5 minutes on the sheet, then transfer to the cooling rack.
6. Once all cookies have cooled completely, spread about 1 teaspoon of the cooled jam from Step 1 onto the flat side of each solid cookie—I like to use a small offset spatula or the back of a spoon for even distribution. Top each jam-topped cookie with a cutout cookie, pressing gently so the jam peeks through the center hole. Just before serving, dust the finished cookies generously with fresh confectioners' sugar, which creates that beautiful, delicate appearance linzer cookies are known for.