These apricot jam Linzer cookies are classic buttery sandwich cookies filled with smooth, slightly tart apricot jam. Made with ground almonds and a simple dough, they're soft, delicate, and perfect for Christmas baking, afternoon coffee, or special occasions.
If you're looking for traditional Linzer-style cookies with apricot jam, this recipe delivers exactly that: tender almond dough, crisp edges, and a fruity center that balances the sweetness beautifully.
Linzer cookies are traditionally filled with jam and dusted with powdered sugar, and apricot jam is one of the most popular choices. This recipe keeps things simple, uses just a handful of basic ingredients, and can easily be adapted with different fillings.
Check out more jam-filled and sandwich cookies: Classic Thumbprint Cookies, Orange Jam Swirl Cookies, Spitzbuben, or Empire Biscuits. You can also fill these Butterhorn Cookies with jam.
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What are Linzer cookies?
Linzer cookies are Austrian-style sandwich cookies made with a buttery dough that usually contains ground nuts, most often almonds or hazelnuts. They're filled with jam - apricot jam being a classic option - and finished with a dusting of powdered sugar.
This apricot jam cookie recipe follows the traditional Linzer style while keeping the ingredients and method straightforward.
Recipe ingredientsย
Butter: Unsalted butter with a high-fat content (82% fat - European-style butter). Ensure it is very cold.
Dry ingredients: Granulated white sugar, all-purpose flour, and ground almonds.
Wet ingredients: One large egg and a little bit of vanilla extract for extra flavor.
Apricot jam (apricot preserves): This apricot jam is our favorite choice, but you can substitute it for any other smooth jam you like. Just make sure the jam is smooth, and it's always good if it is on the tart side.
Variations
While apricot jam is traditional for Linzer cookies, you can also use raspberry, rhubarb and raspberry jam, redcurrant jam, or blueberry rhubarb jam.
Classic Linzer cookies are dusted with powdered sugar, but you can also drizzle them with icing or melted white chocolate once fully cooled.
How to make apricot jam Linzer cookies
Step #1: Mix all ingredients (except for the jam) in a food processor.
Step #2: Form a dough ball, wrap it in cling film, and refrigerate it for 30 minutes or longer.
Step #3: Roll the dough and cut out cookies. Bake and cool them completely.ย
Step #4: Spread jam over all the cookies, and cover them with those that have holes in the middle. Add more jam in the hole and let it set. Dust with sugar.
Tips for perfect Linzer cookies
Always use a digital kitchen scale in baking; it guarantees the best results. A measuring cup can be deceiving, especially when it comes to measuring flour correctly.ย
Chill the dough for at least 30 minutes; it's easier to handle and keeps its shape.
Let the cookies cool completely before filling, or the jam will melt.
Make in advance and store
The dough can be prepared in advance and frozen for up to one month. Thaw in the refrigerator before rolling.
Assembled apricot jam Linzer cookies keep well in airtight containers at room temperature for up to two weeks and actually improve in flavor after a day or two.
They can also be frozen for several months.
More delicious Christmas cookies
Recipe
Apricot Jam Cookies
Equipment
- Food processor or large bowl and an electric mixer with a dough hook
- Cookie cutter of choice 2.5 inches/ 6 cm diameter, Note 1
- 1-2 Baking sheets
Ingredients
- ยฝ cup unsalted butter Note 2
- ยฝ cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- โ cup + 1 tablespoon ground almonds
- about ยพ cup apricot jam Note 3
- 2 tablespoons confectioners' sugar for dusting
Instructions
Make the pastry:
- Combine: Place the cubed cold butter, sugar, egg, flour, vanilla extract, and almonds into a food processor. Pulse shortly until the mixture starts to come together. Alternatively, use the mixer fitted with the dough hook to make the dough.ยฝ cup unsalted butter + ยฝ cup granulated sugar + 1 large egg + 2 cups all-purpose flour + 1 teaspoon vanilla extract + โ cup + 1 tablespoon ground almonds
- Form dough ball: Transfer the mixture to a working surface and knead it briefly until a smooth ball forms.
- Refrigerate dough: Flatten the pastry by gently pressing it down and then wrap it securely in cling film or plastic wrap. Place the wrapped pastry in the refrigerator and let it chill for approximately 30 minutes.
Cut the dough:
- Preheat the oven to 350ยฐF/175ยฐC. Line the baking sheets with parchment paper.
- Cut cookies: Divide the dough in half and place one portion on a lightly floured surface. Use a floured rolling pin to roll it to approximately 0.10 inches/ 3 mm thick. Then, cut out the cookies from the rolled dough using the cookie cutter.
- Roll out the remaining piece of dough in the same manner as before. Once rolled, count the cookies and cut out a small circle from the center of half of the cookies. For this step, you can use a tiny cookie cutter or the wider end of an icing nozzle.
- Roll scraps: Lightly knead the dough scraps and roll them out again. Ensure an equal number of whole and cut-in-the-middle cookies are made by cutting out the shapes. Repeat this process until all the dough is used.
Bake:
- Bake: Arrange the cookies on the prepared baking sheets and bake them one tray at a time for approximately 10 minutes or until they turn lightly golden. While baking the first batch, you can continue cutting shapes for the next batch.
- Cool: Allow the baked cookies to sit on the tray for about 3 to 4 minutes before transferring them to wire racks to cool down completely.
Fill the cookies:
- Warm jam: Place the jam into a small pot. Warm it gently over low heat, stirring frequently. Use a hand-held mixer to blend the jam into a smoother consistency.about ยพ cup apricot jam
- Spread a small quantity of jam on each whole, uncut cookie. Then, match them with the cut-in-the-middle cookies to form sandwich pairs. Sprinkle a bit of icing sugar over all the cookies using a small sieve.2 tablespoons confectioners' sugar
- Fill the holes in the center of the cookies with the remaining jam. Allow the jam to set properly.
- Store in airtight containers. They will stay fresh for approximately one to two weeks.
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
- Unsalted butter with a high-fat content (82% fat - European-style butter). Ensure it is very cold.
- Jam: Substitute apricot with any other smooth jam you like (preferably a tarter jam).
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