Linzer Cookies Italian Stawberry Jam Recipe

Linzer Cookies Italian Stawberry Jam Recipe tastes like buttery shortbread hugging bright, jammy strawberry with a hint of almond that makes your whole kitchen smell like a tiny bakery in December. It works perfectly for bakers who want a showy cookie that still fits into a relaxed weekend baking session, with a total time of about 2 hours including chilling and baking. I first baked these for a neighbor’s cookie swap, and my tray disappeared so fast that I had to hide a few in the back of my own fridge.

Why Make This Linzer Cookies Italian Stawberry Jam Recipe at Home

Homemade Linzer cookies with Italian strawberry jam taste fresher, richer, and more fragrant than any boxed version. You control the butter quality, the almond level, and the sweetness of the jam, so every bite hits that perfect balance of tender, nutty, and fruity.

You also shape them exactly how you like: classic hearts, stars, or whatever cookie cutters you own from that impulse baking phase. Kids love cutting the little “window” on top, and adults love pretending they helped.

“These Linzer cookies with Italian strawberry jam taste like a fancy bakery treat, but the recipe feels simple and totally doable at home.”

Ingredients You Need

Dry ingredients

• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1 cup (100 g) finely ground blanched almonds or almond flour
  • Use almond flour from a trusted brand for consistent texture.
  • If you only have whole almonds, pulse them with 1 tablespoon of the flour until very fine.
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional but classic and cozy)

Wet ingredients

• 1 cup (225 g) unsalted butter, softened to cool room temperature
  • Choose a higher-fat European-style butter if you want extra richness.
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
  • Almond extract runs strong, so measure with a light hand.

Jam filling

• 3/4 to 1 cup Italian strawberry jam
  • Use a thick, high-fruit jam or marmalade-style strawberry spread.
  • If the jam looks runny, simmer it 3 to 4 minutes to thicken, then cool before using.
  • A brand that lists strawberries before sugar usually gives the best flavor.

Finishing

• 1/2 to 3/4 cup powdered sugar, for dusting
• Extra strawberry jam, if you like a very generous filling

Equipment

• Stand mixer with paddle attachment or a hand mixer and large bowl
• Medium mixing bowl for dry ingredients
• Rubber spatula
• Plastic wrap or reusable silicone covers
• Rolling pin
• Two baking sheets
• Parchment paper or silicone baking mats
• 2 cookie cutters: one larger (about 2 to 2.5 inches) and one tiny cutter for the “window”
• Wire cooling racks
• Fine-mesh sieve for dusting powdered sugar
• Small offset spatula or butter knife for spreading jam

Tips & Mistakes

• Chill the dough at least 1 hour so the cookies hold their shape and bake evenly.
• Avoid overmixing the dough after you add the flour, or the cookies turn tough instead of tender.
• Roll the dough between two sheets of parchment to prevent sticking and extra flour.
• Keep the thickness around 1/8 to 1/4 inch so the cookies bake crisp but not rock hard.
• Cut an equal number of solid bottoms and “window” tops so you do not end up with orphans.
• Bake one tray at a time in the center of the oven for even browning.
• Pull the cookies when the edges just start to turn light golden; dark edges taste bitter.
• Let the cookies cool completely before adding jam, or the filling will slide and soak in.
• Dust the tops with powdered sugar before you sandwich them so the jam window stays clear.
• Use thick jam; thin jam leaks out and makes the cookies soggy.
• Store the filled cookies in a single layer or with parchment between layers to avoid sticking.
• If the dough cracks while rolling, press it back together gently instead of kneading it.

How to Make Linzer Cookies Italian Stawberry Jam Recipe

Step 1: Mix the dry ingredients

Add the flour, ground almonds, salt, and cinnamon to a medium bowl. Whisk until everything looks evenly combined and no almond clumps remain. Set the bowl aside while you work on the butter and sugar.

Step 2: Cream butter and sugar

Place the softened butter and granulated sugar in the bowl of a stand mixer. Beat on medium speed 2 to 3 minutes until the mixture looks light, creamy, and slightly fluffy. Scrape down the sides of the bowl so no butter hides at the bottom.

Step 3: Add egg and extracts

Crack the egg into the butter mixture and add the vanilla and almond extracts. Beat on low, then medium, until the egg fully blends and the mixture looks smooth and glossy. Scrape the bowl again to keep the dough even.

Step 4: Combine wet and dry

Turn the mixer to low and add the dry ingredients in two additions. Mix just until the flour disappears and the dough clumps together. Stop the mixer and finish by pressing the dough together with a spatula so you keep it tender.

Step 5: Chill the dough

Divide the dough into two equal portions. Shape each portion into a flat disk, wrap it tightly in plastic or place it in a covered container. Chill the dough in the fridge for at least 1 hour, or up to 2 days, so it firms up and rolls easily.

Step 6: Prep the oven and pans

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

Step 7: Roll the dough

Place one dough disk between two sheets of parchment. Roll it out to about 1/8 to 1/4 inch thickness. Peel off the top parchment and lightly flour the cutter if the dough feels sticky.

Step 8: Cut the cookie shapes

Use the larger cutter to cut as many cookies as possible from the rolled dough. Transfer the shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather the scraps, press them together gently, chill a few minutes, then roll again.

Step 9: Cut the “window” tops

Count the cookies on the tray and mark half of them as tops. Use the small cutter to cut a center “window” from those top cookies. Place the cut-out centers on the tray too and bake them as mini snacks.

Step 10: Bake the cookies

Slide the baking sheet into the center of the oven. Bake 9 to 12 minutes, until the edges turn just lightly golden and the tops look set and dry. Move the sheet to a cooling rack and let the cookies sit 5 minutes, then transfer them to the rack to cool completely.

Step 11: Prep the jam

Spoon the Italian strawberry jam into a small bowl. If the jam looks loose, simmer it in a small saucepan over low heat 3 to 4 minutes to thicken, then cool it to room temperature. Stir it well so it spreads smoothly on the cookies.

Step 12: Dust the tops

Place the cooled “window” cookies on a sheet of parchment. Use a fine-mesh sieve to dust them generously with powdered sugar. This step keeps the jam window bright and clean.

Step 13: Fill and sandwich

Lay the solid cookies (bottoms) upside down on a clean surface. Spread about 1 teaspoon of strawberry jam in the center of each bottom cookie, leaving a small border. Gently press a powdered-sugar top cookie onto each jam-covered bottom so the jam peeks through the window.

Step 14: Rest and enjoy

Let the assembled Linzer cookies sit at room temperature about 20 to 30 minutes. The jam sets slightly and glues the layers together. Brew a cup of coffee, tea, or hot cocoa, then taste-test at least two cookies, strictly for quality control.

Variations I've Tried

I swap the Italian strawberry jam for raspberry, apricot, or mixed berry when I want a different flavor but the same buttery cookie base. I also add a tiny pinch of lemon zest to the dough when I use strawberry jam, which brightens the flavor without turning it into a citrus cookie. On busy weeks, I roll the dough thicker and cut larger cookies, which shortens the process and gives that bakery-style, almost tart-like bite.

For a chocolate twist, I spread a thin layer of dark chocolate spread on the bottom cookie, then add a smaller amount of strawberry jam on top before sandwiching. I also play with shapes: hearts for Valentine’s, stars for winter holidays, and simple rounds when I just want cookies and not a craft project.

How to Serve Linzer Cookies Italian Stawberry Jam Recipe

Serve these Linzer cookies with Italian strawberry jam on a pretty plate or tiered stand, since the little jam windows already look like decoration. Pair them with hot coffee, espresso, tea, hot chocolate, or a cold glass of milk for kids and grown-ups who act like kids. They fit nicely on holiday cookie trays, dessert boards with fresh berries, or as a sweet finish after a simple pasta dinner. I also tuck a couple into lunch boxes or snack containers, because a fancy-looking cookie makes any regular Tuesday feel like a small celebration.

How to store

• Store filled Linzer cookies in an airtight container at room temperature for up to 2 days.
• Keep them in the fridge up to 1 week; place parchment between layers so they do not stick.
• Freeze unfilled cookies in a sealed container or bag up to 2 months, then thaw at room temperature and fill with jam just before serving.
• Freeze the dough disks tightly wrapped up to 2 months; thaw in the fridge overnight, then roll, cut, and bake as usual.
• Skip reheating; these cookies taste best at cool room temperature, so just let chilled cookies sit out 10 to 15 minutes before serving.

Linzer Cookies with Italian Strawberry Jam

Delicate buttery Linzer cookies filled with sweet Italian strawberry jam, dusted with powdered sugar for a classic holiday-style dessert.

Pin This Recipe Share on Facebook

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 almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

• 3/4 cup Italian strawberry jam
• 2 tablespoons powdered sugar, for dusting

Instructions

 

1. In a medium bowl whisk together all-purpose flour, almond flour, baking powder, and salt; set aside.
2. In a large bowl beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
3. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing on low just until a soft dough forms.
5. Divide the dough into two equal portions, flatten each into a disk, wrap tightly, and chill for at least 1 hour or until firm enough to roll.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll one disk of dough to about 1/8–1/4 inch thickness.
3. Using a round or fluted cookie cutter (about 2 inches), cut out cookies and place them on the prepared baking sheets.
4. Using a smaller cutter, cut a window in the center of half of the cookies; these will be the tops.
5. Re-roll scraps as needed, keeping the dough chilled if it becomes too soft.
6. Bake for 10–12 minutes, or until the edges are just lightly golden. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

1. Once the cookies are completely cool, lightly dust the tops (the cookies with the cut-out centers) with powdered sugar.
2. Spread about 1 teaspoon of Italian strawberry jam onto each bottom cookie (without a cut-out), leaving a small border around the edge.
3. Gently place a sugared top cookie over each jam-covered cookie and press lightly to adhere, allowing the jam to show through the window.
4. Let the assembled cookies rest for 15–20 minutes so the jam can set slightly before serving.

Notes

Nutrition Information
Approximate per 1 cookie (about 24 cookies total): 140 calories; fat 7 g; saturated fat 3 g; carbohydrates 17 g; fiber 1 g; sugars 8 g; protein 2 g; sodium 70 mg. Values will vary based on exact ingredients, brands, and cookie size.