I love making these Linzer sugar cookies because they are soft, sweet, lightly buttery, and filled with fruity jam in every bite. I originally adapted them from the classic cookies my husband loved in Germany, but I wanted a version that felt simpler, more approachable, and perfect for baking with kids. These cookies are easy to work with, come together using everyday pantry ingredients, and always feel special enough for holidays, gifting, or cozy baking days at home.
Why You’ll Love This Recipe
I like this recipe because it skips nuts entirely while still delivering that nostalgic Linzer look and flavor. I get a softer, more tender cookie than traditional Linzer cookies, and the dough is forgiving and easy to roll. I also appreciate how flexible it is—I can use any jam I have on hand, make it gluten-free, or even turn it fully vegan with one simple swap. Every time I bake these, they disappear fast and make the kitchen smell incredible.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cane sugar
1 egg
½ cup melted butter (regular or vegan)
1 teaspoon vanilla extract
1 teaspoon baking powder
a pinch of salt
1 tablespoon milk (regular or plant-based)
2 cups all-purpose flour (regular or gluten-free), plus more for rolling
jam of choice (I like seedless raspberry)
powdered sugar, for dusting
Directions
I start by preheating the oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, I mix the egg, sugar, melted butter, vanilla, baking powder, and salt until everything is smooth. I add the flour and milk and mix until a thick, soft dough forms.
I shape the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes. Once chilled, I roll the dough out on a floured surface to about ¼-inch thickness and cut out my cookie shapes. I place them on the prepared baking sheet.
I add about ½ teaspoon of jam to the center of each cookie. With the remaining dough, I cut matching cookie shapes and use a smaller cutter to make a window in the center. I gently place those on top of the jam-filled cookies.
I bake the cookies for 10 to 12 minutes, depending on whether I want them softer or lightly golden. After baking, I let them cool completely on a wire rack before dusting them generously with powdered sugar.
Servings And Timing
I usually get about 20 cookies from one batch.
Prep time is about 30 minutes, with an additional 30 minutes for chilling the dough.
Bake time is 10 to 12 minutes per batch.
Total time comes out to just over 1 hour from start to finish.
Variations
I like switching up the jam depending on the season—apricot, strawberry, blackberry, or mixed berry all work well. When I want a vegan version, I replace the egg with a flax egg made from flaxseed meal and water, and I use vegan butter and plant-based milk. For a holiday twist, I sometimes add a little lemon zest or almond extract to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I keep them in the refrigerator for up to a week. I don’t usually reheat them, but I let chilled cookies come to room temperature before serving so they stay soft and tender.
FAQs
Can I Make The Dough Ahead Of Time?
I often prepare the dough 1 to 2 days in advance and keep it wrapped tightly in the refrigerator. I let it sit out for a few minutes before rolling so it softens slightly.
What Is The Best Jam To Use?
I prefer seedless raspberry jam, but any thick jam works well. I avoid very runny jams so the filling stays in place while baking.
Can I Make These Cookies Vegan?
I make them vegan by replacing the egg with a flax egg and using vegan butter and plant-based milk. The texture stays soft and delicious.
Do These Cookies Freeze Well?
I freeze the baked cookies without powdered sugar for up to 2 months. I thaw them at room temperature and dust with sugar right before serving.
Why Is My Dough Sticky?
If the dough feels sticky, I add a little extra flour while rolling. Chilling the dough properly also makes it much easier to handle.
Conclusion
I keep coming back to these Linzer sugar cookies because they are simple, beautiful, and always a crowd-pleaser. They feel festive without being fussy, and I love how easy they are to customize. Whether I’m baking them for family, friends, or holiday gifting, they always bring a little extra sweetness to the moment.
These soft and buttery Linzer sugar cookies are filled with fruity jam and dusted with powdered sugar for a festive, crowd-pleasing treat. Easy to make, nut-free, and customizable, they’re perfect for holidays or cozy baking days.
Ingredients
1 cup cane sugar
1 egg
½ cup melted butter (regular or vegan)
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt
1 tablespoon milk (regular or plant-based)
2 cups all-purpose flour (regular or gluten-free), plus more for rolling
Jam of choice (e.g., seedless raspberry)
Powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the egg, cane sugar, melted butter, vanilla, baking powder, and salt until smooth.
Add flour and milk, mixing until a thick, soft dough forms.
Shape dough into a ball, wrap in plastic, and chill for 30 minutes.
Roll chilled dough on a floured surface to ¼-inch thickness and cut out cookie shapes.
Place half of the cookies on the baking sheet. Add about ½ teaspoon of jam to the center of each.
Cut windows in the remaining cookies and gently place them over the jam-filled ones.
Bake for 10–12 minutes until edges are set or lightly golden.
Cool completely on a wire rack, then dust with powdered sugar before serving.
Notes
Switch up jams for seasonal flavors like apricot or mixed berry.
Add lemon zest or almond extract for extra flavor.
Use a flax egg and vegan substitutes for a vegan version.
If dough is sticky, chill longer or add more flour when rolling.
Freeze without powdered sugar and dust after thawing.
