Linzer Cookies Italian Stawberry Jam Recipe

Linzer Cookies Italian Stawberry Jam Recipe tastes like buttery almond shortbread hugging bright, slightly tart strawberry jam with a soft crunch and a tender crumb. It suits bakers who want a bakery-style cookie that looks fancy but comes together in about 1 hour 30 minutes, including chilling and baking. I first baked these for a neighbor’s block party and ended up trading half a tray for the secret to her grandmother’s meatballs, so I call that a win.

Why You Should Try This Linzer Cookies Italian Stawberry Jam Recipe

These Linzer cookies taste rich, nutty, and buttery with a gentle almond aroma and a sweet strawberry center that stays soft. The cutout top gives you that classic peek of jam, so the cookies look like they came from a little Italian bakery instead of your home kitchen.

The recipe uses simple ingredients that most home bakers already keep on hand, plus one good jar of strawberry jam. You can prep the dough in advance, chill it, and bake the cookies later, which helps if you juggle kids, work, or just a busy life.

“These Linzer Cookies with Italian Strawberry Jam disappeared in minutes. The dough rolled easily, the cookies kept their shape, and the jam set perfectly without leaking. My family asked me to make a double batch next time.”

Ingredients You’ll Need

Dry ingredients

• 2 cups (240 g) all-purpose flour
• 1 cup (100 g) finely ground blanched almonds or almond flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional but adds warmth)

I like King Arthur or Bob’s Red Mill for consistent flour and almond flour texture. If you only have whole almonds, pulse them in a food processor with 1 tablespoon of the flour until fine, but stop before they turn into almond butter.

Wet ingredients

• 1 cup (225 g) unsalted butter, softened to cool room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract (optional but highly recommended)

Use real vanilla extract instead of imitation for deeper flavor. If almond extract tastes strong to you, cut it to 1/4 teaspoon so it stays subtle.

Jam filling

• 3/4 cup Italian strawberry jam, high quality and slightly thick
• 1–2 teaspoons lemon juice, to brighten the jam if it tastes very sweet

Choose a jam that tastes fruity and not overly sugary. A thicker jam works best so it does not run when the cookies bake; if your jam looks loose, simmer it for 3–5 minutes on low heat and let it cool before using.

Finishing

• Powdered sugar, for dusting the tops
• Extra granulated sugar, only if you like a slight crunch on the edges

Equipment

• Stand mixer with paddle attachment or a hand mixer and large mixing bowl
• Medium bowl for dry ingredients
• Rubber spatula
• Plastic wrap or reusable silicone wrap
• Rolling pin
• 2 baking sheets
• Parchment paper or silicone baking mats
• Round cookie cutters in two sizes (about 2 to 2 1/2 inch for the base and 1 inch for the center cutout)
• Small offset spatula or butter knife for spreading jam
• Fine mesh sieve for dusting powdered sugar
• Cooling racks

Tips & Tricks

• Chill the dough at least 1 hour so the cookies keep clean edges and hold the cutout shape.
• Use cool room temperature butter that yields slightly when pressed but does not look shiny or greasy.
• Mix the dough just until it comes together so the cookies stay tender and not tough.
• Roll the dough between two sheets of parchment to prevent sticking and to avoid extra flour that can dry the cookies.
• Keep the rolled dough thickness around 1/8 to 1/4 inch so the cookies bake evenly and sandwich nicely.
• Cut an equal number of solid rounds and cutout rounds so every bottom cookie finds a top partner.
• Dust powdered sugar on the tops before you sandwich them so the jam window stays bright and clear.
• Stir the strawberry jam to loosen it slightly, and if it looks runny, simmer it a few minutes to thicken.
• Bake one tray at a time in the center of the oven for even browning.
• Let the cookies cool completely before filling so the jam does not melt and slide off.

How to Make Linzer Cookies Italian Stawberry Jam Recipe

Step 1: Mix the dry ingredients

Add flour, ground almonds, salt, and cinnamon to a medium bowl. Whisk until the mixture looks even and no streaks of almond flour remain. Set the bowl aside.

Step 2: Cream butter and sugar

Place the softened butter and granulated sugar in the bowl of a stand mixer. Beat on medium speed for about 2 to 3 minutes until the mixture looks light, fluffy, and slightly paler. Scrape down the sides of the bowl with a spatula so everything mixes evenly.

Step 3: Add egg, yolk, and extracts

Crack the egg and egg yolk into a small bowl, then add them to the butter mixture. Beat on low speed until the eggs blend in, then increase to medium for about 30 seconds. Add vanilla and almond extract and mix just until combined.

Step 4: Combine wet and dry ingredients

Turn the mixer to low and add the dry ingredients in two additions. Mix until the dough starts to clump and pulls away from the sides of the bowl. Stop the mixer and use your hands to gently press the dough into a smooth ball.

Step 5: Chill the dough

Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap or reusable wrap. Chill in the refrigerator for at least 1 hour, or up to 2 days if you plan ahead.

Step 6: Preheat oven and prep pans

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Keep one dough disk in the fridge while you work with the other so it stays cool.

Step 7: Roll out the dough

Place one dough disk between two sheets of parchment paper. Roll it out to about 1/8 to 1/4 inch thickness, turning the dough occasionally to keep the thickness even. Peel off the top parchment sheet once the dough reaches the thickness you like.

Step 8: Cut the cookie shapes

Use the larger round cutter to cut as many circles as possible. Transfer the circles to the prepared baking sheet, leaving a little space between them. Gather the scraps, press them together, chill briefly if they feel soft, then roll and cut again.

Step 9: Cut the tops with windows

Use the same large cutter to cut more circles for the top cookies. Then use the smaller cutter to cut a center window out of each top cookie while they sit on the parchment. You can bake the tiny cutout centers as mini cookies or save them as baker snacks.

Step 10: Chill the cut cookies

Place the baking sheets with cut cookies in the fridge for 15 minutes. This quick chill helps the cookies hold their shape and prevents spreading. During this time, roll and cut the second dough disk.

Step 11: Bake the cookies

Bake one sheet at a time in the center of the oven for 10 to 12 minutes. Pull the cookies when the edges look lightly golden and the centers look set but not browned. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.

Step 12: Prep the jam filling

Spoon the Italian strawberry jam into a small bowl. Stir in lemon juice to brighten the flavor and taste a little bit to check the balance. If the jam looks thin, simmer it in a small saucepan over low heat for 3 to 5 minutes, then cool it before filling.

Step 13: Dust the tops

Place the cooled cutout top cookies on a sheet of parchment. Use a fine mesh sieve to dust powdered sugar evenly over the tops. This step keeps the jam window clean because you dust before you add the filling.

Step 14: Assemble the Linzer cookies

Lay the solid bottom cookies on a clean surface, flat side up. Spread about 1 teaspoon of strawberry jam in the center of each bottom cookie, leaving a small border around the edge. Gently place a powdered sugar top cookie over each bottom and press lightly so the jam reaches the edges without squeezing out.

Step 15: Rest and serve

Let the assembled Linzer cookies sit at room temperature for about 20 to 30 minutes. The jam will settle and lightly soften the center of the cookies, which gives that classic tender bite. Serve on a pretty plate or cookie tray and enjoy the mix of buttery almond cookie and bright strawberry jam.

What to Serve with Linzer Cookies Italian Stawberry Jam Recipe

These Linzer cookies pair beautifully with hot drinks like coffee, espresso, cappuccino, or a strong black tea. Kids love them with cold milk or warm cocoa, and the jam center makes them feel like a special treat. You can add them to a holiday cookie platter with simple sugar cookies and chocolate biscotti for contrast. They also work as a sweet finish after a cozy pasta dinner or Sunday family meal.

Storage Options

• Store assembled Linzer cookies in an airtight container at room temperature for 2 to 3 days, with parchment between layers to prevent sticking.
• Keep them in the fridge for up to 1 week if your kitchen runs warm, and let them sit at room temperature 15 minutes before serving.
• Freeze unfilled cookie shells in an airtight container or freezer bag for up to 2 months, then thaw at room temperature and fill with jam later.
• Freeze fully assembled cookies in a single layer on a tray, then transfer to a container for up to 1 month, and thaw at room temperature; the texture stays slightly softer but still tastes delicious.

Linzer Cookies with Italian Strawberry Jam

Linzer cookies with Italian strawberry jam are delicate, buttery sandwich cookies filled with sweet strawberry jam and dusted with powdered sugar.

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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 unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/2 cup Italian strawberry jam
• 1/4 cup powdered sugar, for dusting

Instructions

 

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg yolk, vanilla extract, and almond extract if using, until well combined.
4. Add the flour and salt, mixing just until a soft dough forms. Do not overmix.
5. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
6. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
7. Cut out cookies with a round or fluted cutter. For half of the cookies, cut a small shape from the center to create a window.
8. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
9. Bake for 10–12 minutes, or until the edges are just turning golden. Let cool completely on a wire rack.
10. Dust the top (window) cookies with powdered sugar.
11. Spread about 1/2 teaspoon of Italian strawberry jam onto each bottom cookie, then gently press a powdered-sugar-dusted top cookie over it to form a sandwich.
12. Allow the cookies to set for at least 15 minutes before serving so the jam adheres well.

Notes

Nutrition Information
Approximate per 1 cookie: 110 calories; fat 6 g; saturated fat 4 g; carbohydrates 13 g; fiber 0 g; sugars 6 g; protein 1 g; sodium 35 mg. Values will vary based on brands, exact cookie size, jam type, and portion size.