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Linzer Cookies with Jam filling

Heart-shaped Linzer Cookies sandwich two buttery shortbread cookies with delicious jam in between. Perfect for Valentine's Day! Can be made in round shape too.
Course Dessert
Cuisine American, Austrian
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time (approximate) 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 32 sandwich cookies
Calories 140kcal
Author Toni Dash


  • 2 cups flour
  • 1 cup fine almond flour
  • 1 teaspoon cinnamon
  • 1 cup butter softened
  • ½ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup raspberry or strawberry jam
  • Powdered sugar for decorating


  • Whisk together the flour, almond flour, and cinnamon in a medium bowl. Set aside.
  • In a separate bowl, beat together the butter and sugar until creamy.
  • Add the egg and vanilla and beat until smooth and well combined.
  • Mix in the dry ingredients and beat until a soft dough forms.
  • Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic wrap and chill for at least one hour.
  • When the cookie dough has chilled, remove one dough disk from the refrigerator. Allow the dough to rest at room temperature for five minutes.
  • Remove the dough from the plastic wrap and transfer to a lightly floured surface. Roll the dough until it’s around 1/8 inch thick.
  • Use a heart cookie cutter to cut out each cookie, transferring the cut-out dough to a parchment paper lined baking sheet.
  • Keep half the cut-out cookies a full heart, then use a smaller cookie cutter or the wide end of a piping tip to cut out a hole in the center of the other half of the cookies.
  • Transfer the cookie sheets to the refrigerator to chill for another 30 minutes.
  • When ready to bake, preheat the oven to 350 degrees. Place the chilled cookies in the oven to bake for 12 to 15 minutes, until the edges of the cookies are golden brown.
  • Allow the cookies to cool for 5 to 10 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
  • When the cookies are cool, spoon a small amount of powdered sugar into a fine-mesh strainer. Lightly shake the powdered sugar over the top of the cookies with the cut-out center.
  • Flip the other cookies over so the bottom is facing up, then spread a thin layer of jam over each cookie. Place the powdered sugar cookies on top of the jam and lightly press to secure it in place.


Different shape.  A round cookie cutter can be used instead of the heart. The cut out shape can be made with any smaller cookie cutter shap.
Ingredient Notes
For making the Linzer cookies gluten-free we recommend using Bob's Red Mill gluten-free 1-to-1 baking flour. It's the only flour we use for gluten-free baking.
Jam: any type of jam can be used.
How to Store
Store in an airtight container for up to 1 week at room temperature. Place cookies in a single layer with a sheet of parchment paper between layers.
They can also be stored in the refrigerator. Be sure the container if airtight. Allow chilled cookies to sit at room temperature 15 minutes before serving.
Testing Notes
These cookies have been tested at sea level, 5400 feet altitude, with regular flour and Bob's Red Mill gluten-free 1-to-1 baking flour. If making the cookies at an altitude higher than 5,400 feet adjustments may be required.


Calories: 140kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg