These Easy Linzer Cookies with Jam Filling are the perfect holiday treat made with just five ingredients! —simple, sweet, and full of buttery goodness. These delightful sandwich cookies are filled with your choice of berry jam and dusted with powdered sugar for a sweet, melt-in-your-mouth experience. Whether you’re looking for a fun baking project or need a batch of cookies to share with loved ones, these Linzer cookies are sure to impress. With a tender shortbread-like texture and a burst of fruity jam, each bite is a little bit of holiday magic. Plus, they come together in just 30 minutes!
Honestly, they’re way simpler than they look — only 5 ingredients, a quick mix, cut, bake, and fill situation, and suddenly you’ve got a plate of the prettiest cookies ready to share. You can use whatever jam your family loves (mine always goes straight for strawberry), and the powdered sugar on top gives them that soft, snowy finish. They come together fast, they taste incredible, and they’re the kind of cookie people always assume took you hours. These are definitely one of those “I should’ve doubled the batch” recipes, because they disappear the second they hit the table.
What Is This Recipe Exactly? (Easy Linzer Cookies with Jam Filling)
These Easy Linzer Cookies with Jam Filling are a simple, 5-ingredient version of the classic sandwich cookie you usually see around the holidays. Instead of a complicated dough or a long ingredient list, this recipe keeps things really approachable: buttery shortbread-style cookies baked until lightly crisp on the edges, then sandwiched with your favorite jam. The little cut-out in the top cookie shows the color of the filling and gives that signature “Linzer look.” They’re soft, crumbly, lightly sweet, and the jam adds the perfect pop of fruity flavor.
Why This Recipe Works
This recipe works so well because it strips away the fuss. No special equipment, no chilling overnight, no ingredients you’ve got to hunt down. The butter and sugar cream together into a soft dough that stays tender once baked, and the jam acts as both sweetness and glue. The cookies themselves have a mild shortbread flavor, which lets the jam shine without overpowering anything. And because the dough has structure but still stays soft, you get cookies that hold their shape but still melt in your mouth. It’s the perfect balance of easy technique and classic flavor.
Ingredient Breakdown: What They Do
Butter: Gives the cookies their rich, melt-in-your-mouth texture and helps them hold that shortbread-style crumb.
Sugar: Sweetens the dough and helps it bake up lightly golden around the edges.
Egg: Binds the cookie dough and adds a bit of tenderness so the cookies don’t get too crumbly.
Flour: The base of the dough, giving structure so the cookies stay firm enough for sandwiching.
Jam: The star of the filling. Raspberry, strawberry, or mixed berry all work beautifully. The jam brings the fruity flavor and that classic Linzer contrast to the buttery cookie.
Powdered Sugar (for dusting): Adds sweetness and that soft, snowy finish on top.
When to Serve (Serving Ideas)
These cookies work for literally anything — they’re that kind of flexible. They’re perfect for holiday cookie trays, teacher gifts, Christmas Eve dessert tables, or bringing to family gatherings. They also make great “coffee cookies” because they’re not overly sweet. My kids love them as an after-school treat, and they’re adorable for baby showers or brunches since you can switch up the jam colors. If you want a little variety, make half with raspberry jam and half with apricot or strawberry for a pretty mix of colors.
Make Ahead & Storage Tips
The dough can be made up to two days ahead and kept wrapped in the fridge. If it’s been chilling a while, just let it soften on the counter so it’s easy to roll out again. Once baked and assembled, the cookies keep well in an airtight container for 3–4 days at room temperature — the jam actually helps soften the centers a bit over time. If you want to freeze them, freeze the cookies unfilled, then add the jam after thawing so they stay crisp. Filled cookies also freeze fine in a pinch, but they’ll soften more as they thaw.
Why Linzer Cookies Are So Popular During the Holidays
Linzer Cookies have become a holiday staple for a reason—they’re beautiful, nostalgic, and incredibly giftable. Their snow-flake cutouts, jewel-toned jam centers, and dusting of powdered sugar make them one of the most festive cookies you can put on a Christmas cookie tray. The flavor also fits the season perfectly: buttery, lightly sweet, and balanced with a fruity brightness that cuts through rich winter desserts. Because they stay fresh for days and travel well, they’re ideal for cookie exchanges, teacher gifts, or holiday parties. Plus, they photograph beautifully, which is exactly why they’ve become so sought-after in holiday baking searches. They’re a classic that never goes out of style—one of those heritage-style cookies that instantly makes it feel like Christmas.
Why You’ll Love This Recipe
If you’re like me and you want a cookie that feels special without requiring an entire production, these Easy Linzer Cookies with Jam Filling are exactly that. They look fancy, but the dough comes together in minutes, and the jam does all the heavy lifting in terms of flavor. They’re buttery, soft, lightly sweet, and the fruitiness in the center keeps them from feeling heavy. They’re one of those recipes that taste like you went out of your way… even though they’re actually incredibly simple. They also hold up beautifully on cookie trays, store well, and everyone always gravitates toward them first because they’re just so pretty.
FAQ Section
How do I keep Linzer cookies from getting too soft after filling them?
Linzer cookies naturally soften a bit once the jam goes in — that’s part of their charm. If you want to keep more structure, bake the cookies just until the edges are set and lightly golden, and make sure the cookies cool completely before assembling. Using a thicker jam also helps, because thinner jams will seep into the cookie faster and soften it more. If you’re prepping for Christmas cookie trays or gifting, you can even assemble them the morning of your event so they hold their shape a little longer.
What’s the best jam for Linzer cookies?
Raspberry is the classic choice because its bright flavor pairs so well with the buttery cookie, but strawberry, blackberry, mixed berry, apricot, and even blueberry all work beautifully. I’ve even done a batch using a homemade cranberry jam for the holidays and it gave the prettiest deep-red center. For best results, use a jam that isn’t too runny — a thicker jam gives cleaner edges and doesn’t slide out when you sandwich the cookies.
Can I make these cookies ahead of time for Christmas or a party?
Absolutely. The dough itself can be prepped days ahead, and the unfilled baked cookies can be stored in a sealed container at room temperature for up to a week. I often bake the cookies early in December, freeze them unfilled, then assemble with jam the day before I’m gifting or serving. Freezing the cookies unfilled keeps them crisp and fresh, and the assembly step is so quick that it barely adds any work.
What if I don’t have cookie cutters or a Linzer cutter set?
You can use any round cutter you have, and for the center cut-outs, a small cap from a bottle or the end of a piping tip works perfectly. I’ve done this many times when I couldn’t find my cutters (mom brain), and nobody could tell the difference. As long as your cookies are the same size, they’ll sandwich beautifully.
Do Linzer cookies spread while baking?
They really shouldn’t. This dough holds its shape well as long as your butter isn’t overly warm. If you notice spreading, it usually means the dough got too soft while you were rolling it out. Just chill the cut cookies on the tray for 10–15 minutes before baking, and they’ll come out crisp and clean-edged every time.
Can I make these cookies without dusting them with powdered sugar?
Yes — the powdered sugar is just a finishing touch. They’re still delicious without it, and some people prefer them that way so the jam shines more visibly through the top cut-out.
Are these cookies good for mailing during the holidays?
They mail surprisingly well when packed correctly. Because the cookies are fairly sturdy and the jam sets a bit once sandwiched, they hold up fine when layered between parchment. If you’re mailing for Christmas, pack them in a snug cookie tin so they don’t shift around, and avoid using runny jams.
Variations & Substitutions
- Different Jam Flavors: Raspberry, strawberry, blackberry, apricot, blueberry, cherry, or even fig jam. A mix on the tray gives the prettiest color variety.
- Nut-Free Version: These aren’t traditionally nut-based anyway, so they’re already perfect for anyone avoiding nut flours.
- Gluten-Free: Use a quality 1:1 gluten-free flour blend. The texture stays surprisingly close to the original.
- Flavor Boosters: Add a tiny splash of vanilla or almond extract to the dough. Almond gives that “classic bakery Linzer cookie” aroma.
- Citrus Twist: Add a bit of finely grated lemon zest to the dough for brightness.
- Different Shapes: Hearts for Valentine’s Day, stars for Christmas, or even sunflowers for summer — the dough works with any cutter shape.
Why They Only Need Five Ingredients
One of my favorite things about these Easy Linzer Cookies with Jam Filling is how unbelievably simple the ingredient list is. You don’t need a long grocery haul or a pantry full of specialty items — just five basic ingredients most of us already keep on hand. The butter, sugar, flour, and egg create a classic shortbread-style cookie that’s soft, tender, and sturdy enough to sandwich. And the jam does all the flavor work in the center, so there’s no need for extra extracts, spices, or fillers.
What makes this recipe so good is the purity of it — simple ingredients, clean flavors, and nothing unnecessary. The butter gives richness, the sugar adds sweetness, and the jam brings brightness. That’s it. Sometimes the best holiday cookies are the ones that don’t try too hard, and this is one of those recipes. You get that old-fashioned Christmas flavor with barely any effort or prep, and honestly, that’s part of the magic.
How to Give These as Gifts for the Holidays (Especially Christmas)
These cookies look like boutique bakery treats, which makes them perfect for gifting. I love stacking a few sandwiched cookies in a small tin lined with parchment and wrapping it with a ribbon. You can mix jam colors so each gift tin feels special and festive — a little raspberry, a little apricot, a little strawberry for that bright red pop.
For teachers, neighbors, or family friends, I like placing them in clear treat bags tied with a holiday ribbon so the little “window” of jam shows through. Add a handwritten tag, and they look so thoughtful with almost no extra effort. They’re the type of cookie that feels old-fashioned in the best way — homemade, pretty, and memorable.
Budget Breakdown
This is a very budget-friendly cookie recipe, especially considering how “fancy” they look.
- Butter: About $2–$3
- Sugar & Flour: Usually pantry staples — under $1’s worth
- Jam: Around $3 depending on brand (and one jar makes multiple batches)
- Powdered Sugar: Pennies
For roughly $6–$7 total, you get a full batch of cookies that would easily cost $20+ if you bought them from a bakery around Christmas. They’re one of the best “looks expensive but is secretly cheap” holiday treats.
How They’re Always on My Christmas Cookie Trays
Every year during the holidays, these Easy Linzer Cookies with Jam Filling are one of the first things I bake. I always do multiple jam flavors — raspberry, strawberry, apricot, and sometimes blackberry — because the mix of colors looks gorgeous on a big Christmas cookie platter. They break up all the beige and chocolate tones from other cookies and add that cheerful, glossy pop of red, pink, orange, and purple. People always reach for the bright ones first, and these never last long.
Troubleshooting Tips
- Dough too sticky: Add a tablespoon of flour at a time until it rolls smoothly.
- Cookies spreading: Chill the cut dough before baking.
- Jam leaking out: Use a thicker jam or let it sit for a minute to set before sandwiching.
- Uneven cookies: Roll the dough evenly — too thin or too thick will affect baking time.
- Dusting issues: Dust the top cookies separately before assembling for a cleaner look.
- Cookies breaking: Let them cool fully before handling; they’re delicate when warm.
Nutrition Information (Approximate, Per Sandwich Cookie)
- Calories: ~140
- Fat: 6g
- Carbohydrates: 20g
- Sugar: 10–12g
- Protein: 1g
- Fiber: <1g
(Depending on jam and cookie thickness)
My Personal Kitchen Notes
I always keep the dough slightly thicker than traditional rolled cookies because it gives each cookie a softer bite. I also love using strawberry jam for my kids and raspberry for the adults — it keeps things fun and colorful. Another little tip: if you dust the top cookies before assembling, the powdered sugar stays white and clean instead of melting into the jam. And if you want the cookies to stay crisp longer, assemble right before serving.
How Are These Linzer Cookies Only 5 Ingredients?
One of the most surprising things about these Linzer Cookies is that you truly only need five simple ingredients to make them. Traditional Linzer dough usually includes nuts, spices, and a few extra steps, but this shortcut version keeps things light, buttery, and incredibly beginner-friendly without sacrificing flavor. The base dough is made from pantry staples—flour, butter, sugar, eggs, and jam—which come together to create that classic tender bite Linzer cookies are known for. The simplicity of this recipe is exactly what makes it so reliable. There’s no chilling overnight, no grinding nuts, and no complicated instructions, yet you still get beautiful, bakery-style cookies with crisp edges and a soft, melt-in-your-mouth center. It’s the perfect option for busy holiday baking days when you want something gorgeous without the extra steps.
Filling Options: Best Jams & Spreads to Use
One of the best things about Linzer Cookies is how easily you can customize the filling. Raspberry jam is the classic choice because its bright tartness balances the buttery cookie, but there are so many delicious options that work just as well. Strawberry, blackberry, apricot, and cherry preserves all pair beautifully with the lightly sweet dough. Lemon curd adds a sunny, tangy twist, while fig jam gives the cookies a rich, cozy flavor. If you want to lean into a dessert-like filling, Nutella or cookie butter create a creamy, decadent center. You can even mix jams together for a layered effect. Just be sure to use a thicker jam or curd—anything too runny will spill out and soften the cookies faster. This section gives readers endless choices and adds huge SEO value for anyone searching how to switch up classic Linzer Cookies.
Traditional Linzer Cookies vs. Easy Shortcut Linzer Cookies
Traditional Linzer Cookies are modeled after the Austrian Linzer Torte, which is made with ground nuts (usually almonds or hazelnuts), warm spices, and a lattice design. The full cookie version often includes nut flours, almond extract, and extra steps to achieve that deeply flavorful, crumbly texture. But this easy shortcut version keeps the essence of the classic while streamlining the process. Instead of specialty ingredients, you’re working with a simple butter cookie dough that’s soft, easy to roll, and very forgiving—perfect for beginners or anyone short on time. You still get the iconic cut-out shape filled with vibrant jam, but without the long prep time or delicate handling that traditional Linzer dough requires. It’s everything people love about Linzer cookies, made weeknight-simple.
My Final Thoughts
These Easy Linzer Cookies with Jam Filling are the kind of treat that never overcomplicates your holiday baking but still makes everyone think you’re the mom who has it all together. They’re simple, festive, and so pretty on a tray, and they’re one of those recipes that just feel like tradition. Every December, I pull out the same cutters, make all the different jam colors, and it feels like the official start of the season. They’re easy enough for a weekday bake but special enough for gifting and Christmas morning coffee — and that’s exactly why I love them.
Cookie Recipes to Try
- Chocolate Pie Cookies
- Cherry Chocolate Chip Cookies
- Christmas M&M Cookies
- Chocolate Covered Marshmallow Cookies
Linzer Cookies
Ingredients
- 1 cup 2 sticks / 226g unsalted butter, softened
- 2/3 cup 135g granulated sugar
- 2 cups 250g all-purpose flour
- 1/4 cup 30g powdered sugar (plus extra for dusting)
- 1/2 cup 160g raspberry jam or preferred berry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer until light and fluffy, about 2–3 minutes.
- Gradually mix in the flour and powdered sugar until a soft dough forms. The dough should be smooth but not sticky.
- Lightly flour a surface and roll out the dough to about 1/4-inch thickness.
- Use cookie cutters to cut shapes. For sandwich cookies, cut out a top and bottom for each cookie, cut a small shape out of the center of half the cookies to create a “window”.
- Place cookies on the prepared baking sheet and bake for 10–12 minutes, or until just barely golden around the edges. Cool completely on a wire rack.
- Spread about 1 teaspoon of jam on the flat side of each whole cookie. Top with a cutout cookie and gently press to sandwich together.
- Dust with powdered sugar before serving.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Comments & Reviews
Heather says
Are there supposed to be eggs in this recipe? They are not included in the ingredients or the steps, and so the cookies came out totally flat, greasy, and inedible! This was a waste of time and ingredients – we had to throw out the dough and are now looking for a different recipe.
Incredible Recipes says
Hi there — I’m sorry these didn’t turn out the way you expected, its a tried and true fully tested recipe.
Traditional Linzer-style cookies do NOT contain eggs. They’re meant to be a shortbread-style cookie, which relies on butter and powdered sugar for tenderness rather than eggs for structure. So the ingredient list is correct as written.
If the dough came out flat and greasy, that usually points to one of a few things that can easily happen:
The butter may have been too soft or partially melted
The dough may have been overmixed
Or the dough needed to be chilled before cutting and baking (especially if your kitchen is warm)
Chilling the dough for 30–60 minutes helps the cookies hold their shape and bake up tender instead of spreading.
Linzer cookies are delicate by nature, but they shouldn’t be greasy or inedible when prepared with properly softened butter and chilled dough.
I truly appreciate you trying the recipe, and I’m sorry it didn’t work out this time. I would try them again with all the tips above!