Linzer Cookies Italian Stawberry Jam Recipe

Linzer Cookies Italian Stawberry Jam Recipe tastes buttery, nutty, and just a little bit tart from the jam, with that perfect tender crumb that melts as you chew. It works beautifully for bakers who want a showy cookie tray without spending all day in the kitchen, and you can finish a batch in about 1 hour 30 minutes including chill time. I baked my first Linzer-style cookie in a tiny apartment oven that ran 25 degrees hot, so I learned every possible way to burn and then fix these cookies so you don’t have to.

Why Linzer Cookies Italian Stawberry Jam Recipe Is Worth It

These Linzer cookies bring together a rich almond cookie and bright Italian strawberry jam, so every bite hits sweet, nutty, and fruity notes at once. The cut-out top shows off the ruby filling, which means your cookie platter looks like you spent hours on it, even if you didn’t.

You mix the dough in one bowl, chill it, roll, cut, and bake, so the process stays simple and repeatable. The recipe also freezes well, so you can stash unfilled cookies and fill them later when guests suddenly appear or a sugar craving strikes.

“These Linzer Cookies with Italian strawberry jam tasted like a bakery box from a tiny European café. The cookies stayed tender, the jam kept its flavor, and my family ate an entire tray in one evening. I followed the instructions exactly and felt like a pro baker by the end.”

Ingredients You Need

Dry ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 1 cup (100 g) finely ground blanched almond flour
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon (optional but adds cozy flavor)

Wet ingredients

• ¾ cup (170 g) unsalted butter, softened to cool room temperature
  • Use a good-quality European-style butter if possible for richer flavor.
• ⅔ cup (135 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (adjust to taste; strong brands need less)

Jam filling

• ¾–1 cup Italian strawberry jam
  • Choose a thick, high-fruit jam; brands labeled “confettura extra” usually work well.
  • If the jam looks runny, simmer it 3–5 minutes to thicken, then cool before using.

Finishing

• Powdered sugar, for dusting tops
• Extra ground almonds or finely chopped pistachios, optional garnish around edges

Pantry shortcuts and substitutions

• Swap almond flour with finely ground hazelnut flour for a deeper, toasty note.
• Use high-quality store-bought Italian strawberry jam instead of homemade to save time.
• If you avoid almond extract, double the vanilla for a softer flavor profile.
• Use gluten-free 1:1 baking flour in place of all-purpose flour if you bake gluten-free; choose a blend with xanthan gum for best structure.

Equipment list

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Plastic wrap or reusable silicone covers
• Rolling pin
• Two baking sheets
• Parchment paper or silicone baking mats
• 2–3 inch round or fluted cookie cutter
• Small cutter (heart, star, or round, about 1 inch) for the window
• Cooling racks
• Fine-mesh sieve for dusting powdered sugar
• Small offset spatula or spoon for spreading jam

Quick Tips & substitutions

• Chill the dough at least 45–60 minutes so the cookies hold their shape and bake evenly.
• Roll the dough between two sheets of parchment to prevent sticking and extra flour.
• Aim for dough thickness around ⅛–¼ inch; thinner cookies stay crisp, thicker ones stay more tender.
• Cut an equal number of solid bottoms and “window” tops so you avoid mismatched pairs.
• Dust the tops with powdered sugar before you sandwich them so the sugar stays clean and white.
• Stir the Italian strawberry jam and thicken it on the stove if it looks loose; thick jam stays inside the cookie.
• Swap strawberry jam with raspberry, apricot, or mixed berry if you want a different flavor.
• Use vegan butter sticks and a flax egg (1 tablespoon ground flax + 3 tablespoons water) for a dairy-free, egg-free version, but chill the dough extra well.
• Bake one tray at a time in the center of the oven for even browning.
• If the dough softens as you cut shapes, slide the tray of cut cookies into the fridge for 10 minutes before baking.

How to Make Linzer Cookies Italian Stawberry Jam Recipe

Step 1: Mix the dry ingredients

Add the all-purpose flour, almond flour, salt, and cinnamon to a medium bowl. Whisk until everything looks evenly combined and no almond flour clumps remain. Set the bowl aside near your mixer.

Step 2: Cream butter and sugar

Place the softened butter and granulated sugar in a large mixing bowl or stand mixer bowl. Beat on medium speed 2–3 minutes until the mixture looks pale and fluffy and feels light. Scrape down the sides of the bowl so no butter hides at the bottom.

Step 3: Add egg, yolk, and extracts

Beat in the egg and egg yolk one at a time, mixing well after each addition. Add the vanilla and almond extract and mix until the mixture looks smooth and glossy. Scrape the bowl again to keep the texture even.

Step 4: Combine wet and dry

Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until the dough comes together and no dry streaks remain. Use a spatula to finish mixing and press the dough into a soft, cohesive mass.

Step 5: Chill the dough

Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap or reusable covers. Chill the dough in the fridge at least 45–60 minutes, or up to 2 days, until firm but still rollable.

Step 6: Prep the jam and oven

Spoon the Italian strawberry jam into a small saucepan. Simmer over low heat 3–5 minutes while you stir, until the jam thickens slightly and leaves a trail when you drag a spoon through it. Turn off the heat, transfer the jam to a bowl, and cool it to room temperature while you roll the dough, then preheat the oven to 350°F (175°C) and line two baking sheets with parchment.

Step 7: Roll the dough

Work with one dough disk at a time and keep the other in the fridge. Place the dough between two sheets of parchment and roll it to about ⅛–¼ inch thickness. Peel off the top parchment and lightly flour the cutter if the dough feels sticky.

Step 8: Cut the cookie shapes

Use your larger round or fluted cutter to cut as many shapes as possible. Transfer them to the prepared baking sheets, spacing them about 1 inch apart. Re-roll the scraps gently and cut more shapes, keeping the dough cool so it stays easy to handle.

Step 9: Cut the windows

Count the cookies and choose half of them as tops. Use the smaller cutter to cut a window in the center of each top cookie. If the dough softens, slide the tray into the fridge for 10–15 minutes so the shapes stay sharp.

Step 10: Bake the cookies

Place one baking sheet in the center of the oven. Bake 9–12 minutes, until the edges just start to turn light golden and the centers look set. Pull the tray out and let the cookies cool 5 minutes, then move them to a wire rack; repeat with the second tray.

Step 11: Dust the tops

Once the cookies cool completely, place the window-top cookies on a clean sheet of parchment. Use a fine-mesh sieve to dust them generously with powdered sugar. Keep the bottoms plain so the jam sticks well.

Step 12: Fill and sandwich

Stir the cooled Italian strawberry jam to loosen it slightly. Spoon about 1 teaspoon of jam onto each bottom cookie and spread it gently, leaving a small border around the edge. Place a sugared top cookie over each jam-covered bottom and press lightly so the jam peeks through the window without oozing out.

Step 13: Rest and serve

Let the assembled Linzer Cookies Italian Stawberry Jam Recipe sit at room temperature 20–30 minutes. The jam will set slightly and the cookies will soften just a bit for that classic tender bite. Serve them on a platter or cookie tray and watch them disappear faster than you planned.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend and chill the dough a little longer to keep the shapes neat.
• Vegan: Swap butter with plant-based baking sticks and use a flax egg; add a tablespoon of plant milk if the dough feels crumbly.
• Low sugar: Reduce the sugar in the dough to ½ cup and use a no-added-sugar strawberry spread; the texture stays tender but slightly less crisp.
• Nut swap: Replace almond flour with hazelnut or pistachio flour for a different nutty flavor.
• Citrus twist: Add 1 teaspoon finely grated lemon or orange zest to the dough for a brighter taste.
• Spice lovers: Add a pinch of cardamom or nutmeg along with the cinnamon for a more aromatic cookie.
• Shape fun: Use hearts, stars, or flowers for the window cutouts to match holidays or parties.

Ways to Serve Linzer Cookies Italian Stawberry Jam Recipe

• Pair the cookies with hot coffee, espresso, or a strong black tea for contrast with the sweet jam.
• Pack them in tins or boxes as edible gifts for holidays, birthdays, or teacher treats.
• Add them to a dessert board with fresh berries, dark chocolate squares, and simple butter cookies.
• Serve them as an afternoon snack with cold milk or a cozy mug of hot chocolate.
• Crumble leftover cookies over vanilla ice cream or yogurt for a quick dessert.

Storage Success

Store filled Linzer cookies in an airtight container at cool room temperature for 2–3 days; they soften slightly and taste even better on day two. If your kitchen runs warm, keep them in the fridge and bring them to room temperature before serving so the flavors shine. Place parchment between layers to keep the powdered sugar neat and the cookies from sticking. Freeze unfilled cookies and jam separately up to 2 months, then thaw, dust, and fill when you want fresh-tasting Linzer Cookies Italian Stawberry Jam Recipe without baking from scratch again.

Linzer Cookies with Italian Strawberry Jam

Buttery, tender sandwich cookies filled with Italian-style strawberry jam and dusted with powdered sugar. A beautiful dessert cookie for holidays or special occasions.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Ingredients

  

• 2 cups all-purpose flour
• 1 cup finely ground almonds or almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup Italian strawberry jam (good-quality, thick jam)
• 1/3 cup powdered sugar, for dusting

Instructions

 

1. In a bowl, whisk together flour, ground almonds, baking powder, and salt; set aside.
2. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing on low just until a soft dough forms and no dry flour remains.
5. Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour or until firm.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc of dough to about 1/8 inch (3 mm) thickness.
8. Using a round or fluted cookie cutter (about 2 inches / 5 cm), cut out cookies and place them on the prepared baking sheets, spacing slightly apart.
9. Roll and cut the second disc of dough the same way, but cut a small window (heart, circle, or star) from the center of each cookie to form the tops.
10. Chill the cut cookies on the baking sheets in the refrigerator for 10–15 minutes to help them keep their shape.
11. Bake one sheet at a time for 10–12 minutes, or until the edges are just turning light golden. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Once cooled, place the solid bottom cookies upside down and spoon about 1 teaspoon of Italian strawberry jam into the center of each, spreading gently but leaving a small border.
13. Dust the top cookies (with the cut-out centers) generously with powdered sugar, then carefully place one on each jam-covered bottom, pressing lightly to adhere.
14. Allow the cookies to rest for at least 30 minutes so the jam sets slightly before serving.

Notes

Nutrition Information
Approximate per 1 cookie (1 of 24): 150 calories; fat 8 g; saturated fat 3.5 g; carbohydrates 17 g; fiber 1 g; sugars 9 g; protein 2 g; sodium 45 mg. Values are estimates and will vary based on ingredient brands, exact cookie size, and amount of jam and powdered sugar used.