Linzer Cookies

Linzer Cookies | Bake or Break

I not so recently bought a set of Linzer cookie cutters and, much like my madeleine pan, let them sit in a kitchen drawer untouched for far too long. Now, I have something else to cross off my list!

I took the easy approach to these and used the recipe that came with the cookie cutters. It is a very simple recipe with only a handful of ingredients. While it doesn’t make that many cookies, it could easily be scaled to make more.

Upon further research, I found that these cookies are traditionally made with ground nuts in the dough. Given my love of nuts, I am a bit disappointed that I didn’t go that route. Of course, that just gives me something to look forward to the next time I dig out those cookie cutters!

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Linzer Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: 10-12 sandwich cookies

Linzer Cookies


  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon orange extract*
  • 2 cups sifted cake flour
  • raspberry or apricot jam**
  • confectioners’ sugar for dusting, if desired


Beat butter, sugar, and orange extract. Gradually add flour and mix well. Form dough into a rectangle. Wrap dough and chill at least 2 hours.

On baking sheet, roll out half of the dough 1/4-inch thick. Chill for 30 minutes.

Preheat oven to 350°. Cut out dough for the bottoms of the cookies. Bake for 10-12 minutes.

Roll out the other half of the dough on a baking sheet. Chill for 30 minutes.

Cut out dough for the tops of the cookies, using a Linzer cutter. Bake for 10-12 minutes.

When cookies have cooled, dust tops with confectioners’ sugar. Spread about 2 teaspoons of jam on each cookie bottom. Place tops on top of jam.


*Substitute lemon extract, vanilla extract, or most any flavoring.

**I like raspberry, but use whatever flavor you like!