Linzer Cookies


Tis the season of love. Heart shaped cookies are a Valentines must. So get these on your list for that special someone – or for yourself (because when we make cookies for someone, aren’t we making them just as much for ourselves anyway? :))

Linzer Cookies | Cooking Classy

I can now finally say I’ve made Linzer cookies. It’s one of those things that, for the last 10 years, I’ve been saying I’ll soon make. Well, there’s no better time than now. These cookies have always made me think of Valentines Day. Many people make them at Christmas time and really they are perfect for any time of year, but I say they are best for Valentines Day because of their beautiful, natural red color and dainty heart shape.

Now that I have tried these, I know I’m going to be making them much more often. These are amazing to say the least. They’re tender and perfectly crumbly (similar to shortbread cookies) and their blend of tempting flavors is simply irresistible. You get a fruity and lightly tart jam filling in a buttery cookie, that is swirled with the amazing flavor fusion of ground almonds and cinnamon. Yes, you’re going to want to try these. Enjoy!


Linzer Cookies | Cooking Classy

Linzer Cookies | Cooking Classy Linzer Cookies | Cooking Classy


Linzer Cookies

Yield: About 2 dozen


  • 2 1/4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup (96g) slivered almonds
  • 1/4 cup packed light-brown sugar
  • 1 cup unsalted butter , softened
  • 1/2 cup powdered sugar , plus more for dusting
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 8 oz strawberry or raspberry jam , seedless if preferred (preferably freezer jam)


  1. In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
  3. Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.
  4. Recipe Source: Cooking Classy, inspired by Joy of Baking and various others

Linzer Cookies | Cooking Classy



  • Averie @ Averie Cooks: Jaclyn they are absolutely gorgeous!!!! The work & time that these cookies AND the photo shoot must have taken you is mindblowing! Pinned!

    I wish I had like 5 in front of me right now! January 22, 2014 at 9:22pm Reply

    • Jaclyn: Thanks so much Averie! January 22, 2014 at 9:25pm Reply

  • ATasteOfMadness: Ooh, these look like the best valentine’s day cookies ever! January 22, 2014 at 9:24pm Reply

  • Luci {Luci’s Morsels}: I love linzer cookies!! These heart-shaped ones are adorable! Great photos! I just got heart cookie cutters, so I can finally do it!

    Luci’s Morsels – fashion. food. frivolity. January 22, 2014 at 10:36pm Reply

  • Chung-Ah | Damn Delicious: Gorgeous! I may have to surprise Jason with these! January 22, 2014 at 11:20pm Reply

    • Jaclyn: Thanks Chung-Ah! And yes, you definitely should :)! January 22, 2014 at 11:51pm Reply

  • Katrina @ Warm Vanilla Sugar: I am in total love with these! So pretty! January 23, 2014 at 7:05am Reply

  • Jessica @ A Kitchen Addiction: These are gorgeous! Perfect Valentine’s Day cookies! January 23, 2014 at 8:12am Reply

  • Michelle D: These cookies are so beautiful and I have always wanted to make them too. Thanks for posting, your photography is beautiful. :-) January 23, 2014 at 8:56am Reply

    • Jaclyn: Thanks so much Michelle! January 23, 2014 at 9:59am Reply

  • Tara: Stunning, I adore them!!! January 23, 2014 at 8:59am Reply

    • Jaclyn: Thanks Tara! January 23, 2014 at 9:54am Reply

  • Dalila G.: WoWzers!!
    What divine looking little beauties!
    I definitely can see these as Valentine cookies, but I’m into ‘any-time’ cookies, I can see myself enjoying them anytime. :-)
    Pinned! :-)
    Also, I just wanted to let you know that I just found your blog and have been poking around it for a few minutes. You are AMAZING!!! I love your pictures and your recipes are just super!
    I signed-up for your emails so that I will stay in your loop of deliciousness. :-)
    Have a nice day! January 23, 2014 at 9:02am Reply

    • Jaclyn: I’m so glad you found my blog Dalila! Thanks for leaving a comment and for the compliment :)! February 4, 2014 at 9:55pm Reply

  • Annie @ Natural Sweet Recipes: We just posted Linzer Cookies on our site too! But yours are sooo festive for February! That red center is stunning and makes these cookies look more like candy. They would make beautiful Valentines! January 23, 2014 at 9:21am Reply

  • Laura (Tutti Dolci): These are so pretty for Valentine’s Day, love the hearts! January 23, 2014 at 2:10pm Reply

    • Jaclyn: Thanks Laura! January 23, 2014 at 8:32pm Reply

  • Alyssa: Can I use almond meal instead of the slivered almonds? I see that you are grounding them anyway. If I can, do I use the same amount or less? Thank you! January 23, 2014 at 2:27pm Reply

    • Jaclyn: The almond meal should work fine. If at all possible I would use a scale and just get the weight in grams, if you don’t have a scale I would do the same amount (I think they are close). January 23, 2014 at 8:31pm Reply

      • Hannah: Would lemon extract taste any good do you think? Or should i leave the almond out without any substitute January 26, 2016 at 12:40am Reply

  • Linda: These look delish, but we cannot have nuts. Do you think the recipe would work without the almonds and almond extract? January 23, 2014 at 3:38pm Reply

    • Jaclyn: Oh yeah definitely. They’d be a lot like shortbread thumbprints and definitely still delicious! January 24, 2014 at 11:31pm Reply

  • Taylor @ Food Faith Fitness: I lovelovelove linzer cookies and I can honestly say these are the prettiest ones I have ever seen! These photos are gorgeous and I love that you used hearts for Vday! January 24, 2014 at 5:40am Reply

    • Jaclyn: Thanks so much for the compliment Taylor :)! January 24, 2014 at 11:27pm Reply

  • Danae @ reciperunner: Such beautiful looking cookies! Thanks for sharing this recipe, I’ve been wanting to try making Linzer cookies, these will be perfect for Valentine’s Day. January 24, 2014 at 5:02pm Reply

  • Erin | Meaningful Eats: These are so gorgeous! As all your food is! January 24, 2014 at 8:06pm Reply

    • Jaclyn: Thanks so much Erin! January 24, 2014 at 10:10pm Reply

  • Lisa @ Practically Perfect Home: Hi Jaclyn! I’m writing a post tomorrow that features some of my favorite posts from other bloggers throughout the week, and I would like to feature your linzer cookies, if that’s okay? Thanks! Lisa @ Practically Perfect Home January 24, 2014 at 8:36pm Reply

    • Jaclyn: That would be great thanks Lisa! January 24, 2014 at 9:08pm Reply

    • Jaclyn: That would be great as long as you link back to my post for the recipe :), thanks Lisa! January 24, 2014 at 10:11pm Reply

  • Stacy | Wicked Good Kitchen: Gorgeous Linzer Heart Cookies, Jaclyn! You keep outdoing yourself with your styling and photography, girl. Love, love, love! :) January 25, 2014 at 4:25pm Reply

    • Jaclyn: Thanks so much Stacy! :) January 25, 2014 at 9:32pm Reply

  • Michelle: I’ve always wanted to make Linzer cookies, but thought they would be really difficult to make (I’m not exactly that savvy when it comes to baking)…but this recipe and the pictures inspired me to make them tonight. (I made the cookie dough last night and baked them tonight). I just pulled them out of the oven and they look incredible!! Can’t wait to put the final touches and surprise my hubby! February 1, 2014 at 5:01pm Reply

    • Jaclyn: I’m so glad you made these Michelle! I hope you and your husband love them! February 2, 2014 at 11:24am Reply

  • Ella: Hi, what are the size of the heart cookie cutters that you used, and where did you buy them from? The shape is perfect! Thank you. February 4, 2014 at 3:10am Reply

    • Jaclyn: I bought mine from a local kitchen supply store but I know they sell them at places like sur la table and I think williams sonoma. You can also find them online. Sorry they don’t have a brand name on them that I could give you or that would maybe help. February 11, 2014 at 10:25am Reply

  • michelle: These are so pretty. Linzers are a favorite of mine, and many others. When I was a gourmet buyer these FLEW off the proverbial internet shelves. Your recipe looks wonderful. I was wondering why freezer jam is preferred? I’m starting these asap. Thanks for the recipe. I found you from another wonderful blog *this is glamorous* I am now off to discover more of your great blog. February 4, 2014 at 2:17pm Reply

    • Jaclyn: Thanks for the compliments Michelle :)! I prefer freezer jam just because it tastes fresher than the stuff that is in the jar, and the color is prettier. But either one works just fine. February 4, 2014 at 10:20pm Reply

  • Terri: Can you buy Freezer jam or is that home made? February 7, 2014 at 5:42pm Reply

    • Jaclyn: I used a store-bought freezer jam for these because my summer supply of freezer jam ran out. February 7, 2014 at 9:27pm Reply

  • Terri: Can I find Frozen Jam at any local grocery store or would I have to go to a speciality store like Whole Foods? Looking forward to making these for Valentines Day… February 9, 2014 at 1:40pm Reply

    • Jaclyn: I’ve found it at 2 of the 4 grocery stores near me so I think it varies. I think it’s usually by the frozen berries if they have it. February 16, 2014 at 6:50pm Reply

  • Terri: Can I buy that at any grocery store or only at a speciality store like Whole Foods? I’ve never seen it in my local store…Thanks February 10, 2014 at 10:23am Reply

    • Jaclyn: I think it really just varies. Two out of the 4 by me sell freezer jam. February 16, 2014 at 6:44pm Reply

  • Lauren: Looking forward to making these this week! About how many does this recipe yield? February 10, 2014 at 4:30pm Reply

    • Jaclyn: About 2 dozen. February 11, 2014 at 10:31am Reply

  • pink: Hi Jaclyn! Awesome cookies! Thanks for sharing them :) Question: can I chill the dough disk (before rolling and cutting them into heart shapes) for 24 hours instead of just 2? I don’t have a lot of time because I bake after work so I’m planning to make these gorgeous cookies in 2 stages (2 days) February 11, 2014 at 4:53am Reply

    • Jaclyn: Yes that should be fine, you just might have to let it rest at room temperature a bit so it isn’t so stiff for rolling. I hope you love them! February 11, 2014 at 8:14am Reply

  • Keis: How many cookies can you do with this recipe? February 11, 2014 at 10:11am Reply

    • Jaclyn: I got about 2 dozen. It will vary slightly depending on the size of your cookie cutters – I used a small/medium. February 11, 2014 at 10:19am Reply

  • ♥Honey Mercer♥: ♥They look so cute! I will be making these for Valentines Day!♥ February 13, 2014 at 6:06am Reply

  • Andrea: The cookies look gorgeous and delicious…I’ll be trying them sometime soon. I also loved your plates…could you tell me the make of your dishes? Thanks very much!! February 13, 2014 at 2:00pm Reply

    • Jaclyn: The rectangular plate is from Crate and Barrel and the plates with the swirly design are from Pier 1. Hope you can find some, I got them maybe 2 months ago so they’ll probably still have them. February 13, 2014 at 5:12pm Reply

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  • Anne: These look great! I will be making them for Valentine’s Day. What size cookie cutter did you use in order to get 2 dozen cookies? February 13, 2014 at 10:21pm Reply

    • Jaclyn: It was about 2 1/2 inch for the larger and the smaller was about 1 1/4 inch. I hope you love them Anne! February 13, 2014 at 11:16pm Reply

  • Maiya Truby: Just a minor correction. In the directions it says to mix the butter and powdered sugar together…. I assume you meant for that to say brown sugar :). These look delicious; I can’t wait for them to come out of the oven! February 14, 2014 at 5:12pm Reply

  • Maiya Truby: Disregard my last I read the recipe wrong! February 14, 2014 at 5:48pm Reply

    • Jaclyn: No problem :)! February 14, 2014 at 5:54pm Reply

  • Jannie: Just made these cookies and they are absolutely delicious! Perfect amount of sweetness, thank you for the recipe!! :) February 23, 2014 at 6:52pm Reply

    • Jaclyn: Thanks for leaving a review Jannie! I’m so glad you liked these! February 25, 2014 at 11:26pm Reply

  • Kelly: I just came across your blog and was planning to make some linzers for Easter. How do you store them or package them for gifts without the jam getting everywhere? April 8, 2014 at 6:36am Reply

    • Jaclyn: Don’t spread the jam clear to the rim, leave a little bit of space uncovered that way you should have no problem with it running out the sides and making a mess. I hope you love them and anyone lucky enough to get them as a gift :)! April 8, 2014 at 9:48am Reply

  • LOVE | THE TOP SIX BEST VALENTINE'S DIYS OF THE MOMENT :: This is Glamorous: […] № 03 | peppermint marshmallows & № 04 | linzer cookies […] May 15, 2014 at 5:39am Reply

  • Linzer Cookies | whiskandasmile: […] the full recipe and step by step instructions, head on over to Jaclyn’s Cooking Classy blog. Thanks […] August 20, 2014 at 5:16pm Reply

  • Temesia: Hello! Over the summer, I found a Martha Stewart linzer cutter set on clearance and have been looking for a recipe like this one to try for Christmas. Have you tried freezing them? My mom made some wedding cookies last week and froze them and when we pulled a few out to see how they turned out the other night, the powdered sugar had dissolved on some and gotten sticky on others. Do you know of any tips or tricks to avoid re-rolling or re-dusting when they thaw? Thank you! October 20, 2014 at 9:45am Reply

    • Jaclyn: I think your best bet would just be to freeze the dough, then thaw in the refrigerator and roll and bake. November 19, 2014 at 11:41pm Reply

  • mindy: Has anyone actually tried these yet? January 30, 2015 at 9:17pm Reply

    • Jaclyn: I have lol :)! They are delicious! January 31, 2015 at 12:06pm Reply

      • mindy: I made these for the family and everyone loved them!! February 15, 2015 at 10:23pm Reply

  • Heart Tree Cut Out Cookie Recipe – A Spicy Perspective: […] Heart Linzer Cookies – Cooking Classy […] February 2, 2015 at 4:00am Reply

  • Monique: Is it possible to add pink food coloring to the dough to give it a pink color, say, for a pink-themed party? August 3, 2015 at 5:14am Reply

    • Jaclyn: That would be just fine. I hope you love them! August 5, 2015 at 10:30pm Reply

  • Deb: I made these cookies for a meeting I attended and they were a big hit. I had to steal a couple to take home! I got a lot of compliments about them. I don’t have a stand mixer, so I mixed them by hand. I also didn’t have a cookie cutter (heart-shaped [only Christmas] or round), so I used a half-cup measuring cup to cut out the cookies and the top of my vanilla extract bottle for the cut-outs in the center. October 14, 2015 at 1:21pm Reply

  • Caroline: Linzer Cookies has always been a favorite dessert of mine.

    I finally had some time and energy to make some myself. Looking through the web, I was was searching for the best-tasting, amazing, buttery deliciousness Linzer cookies. I wanted to give a GO at trying to make a superior, homemade, go-to recipe as opposed to buying Linzer cookies at a bakery. I wanted these to taste GOOD. Like real good.

    In the end, I was deciding between the recipe from Joy of Baking versus Cooking Classing. I choose the latter. I bought fresh ingredients exactly listed on the recipe. Measured, stirred, and easily completed all the steps. I did it exactly. To even make things better, I let the dough stay in the fridge for 2 hours 30 minutes.

    One thing I changed was the almonds. I just substituted with almond flour. Everything went perfectly. The color was fantastic after baked.

    The taste? First, okay, then grainy, then dry, and then a bit bland. It got me a bit thirsty. The butter and sugar were overwhelmed by the flour taste. It had all the right ingredients, but I felt that the measurements were a bit inaccurate and in the end, dramatically changing the taste.

    Linzer cookies has to have that sweet and tart jam flavor with that buttery and deep flavor in the cookie. It was not a the taste and hit I was hoping for.

    It was great and all, but I don’t think I’ll be using this recipe again. November 3, 2015 at 12:59pm Reply

    • Deb: Caroline, I wonder if your substitution of almond flour for the slivered almonds (ground with the brown sugar) altered the taste of the cookies. The ground-up almonds have a certain consistency, texture and moistness that I don’t think almond flour can replace. If you ever feel like trying it with the ground up slivered almonds, I’d like to hear if you had a better result. I made and immensely enjoyed these cookies, as did the ladies’ group I shared them with, but everyone has different expectations and tastes. November 3, 2015 at 7:19pm Reply

  • Noora.: Can i substitute the ground almond as i have a child who is allergic to all nuts December 20, 2015 at 1:28pm Reply

  • Florencia: They look so lovely!! and delicious!!
    I was searching for a valentine’s recipe. Thanks for sharing :)
    Can I ask a question just to check? The cup measurements are US right? It can differ from other countries’. Thanks!! January 31, 2016 at 8:33am Reply

  • Mina: Tanks soooo much 💞The February 9, 2016 at 10:03am Reply

  • Georgie Ainsley: Would you allow the use of your Linzer cookie photos as decorations and on a campus flyer promoting a free cookie giveaway for our students ? Thank you for considering. January 5, 2017 at 1:52pm Reply

  • Zuzi: Hello there, do you know why jam would seep into my cookie and color it in the center? I used different kinds of jams and they all do it, what could be a problem? January 12, 2017 at 6:47pm Reply

  • Dianna: I can’t wait to make these for the ladies Bible study that I attend…..thank you so much for the inspiration….Happy Valentines Day and God bless you for being so generous in helping others. However, I don’t have a big mixer with a paddle……can’t afford one right now……. February 12, 2017 at 6:35am Reply

    • Jaclyn: Happy Valentine’s day to you! February 14, 2017 at 1:50pm Reply

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