Linzer sandwich cookies are the kind of “classic-but-viral” bake that never stops trending: buttery shortbread-like dough, pretty cutout windows, and a glossy layer of jam or curd peeking through. They look bakery-level, but the process is straightforward once you know a few key moves—chill the dough, keep the thickness even, and bake until just set.
This roundup gives you six craveable linzer variations built on the same cozy formula, from a classic raspberry centerpiece to spiced apple, blackberry, hazelnut-Nutella, passionfruit curd, and cherry preserves. Each one includes clear ingredients, step-by-step instructions, and practical tips so you can mix-and-match flavors with confidence.
1 Classic Raspberry Linzer Sandwich Cookies
These are the timeless linzers everyone recognizes: tender almond-kissed cookies with a bright raspberry jam center and a snowy dusting of powdered sugar. If you’re making just one batch for gifting or a party tray, start here.
Ingredients
- 2 cups all-purpose flour
- 1 cup finely ground almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but classic)
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, brightens the jam)
- 2/3 to 3/4 cup seedless raspberry jam
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk together flour, almond flour, baking powder, salt, and cinnamon.
- Beat butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in egg, vanilla, and lemon zest (if using) until fully combined.
- Mix in dry ingredients just until a soft dough forms. If it looks crumbly, keep mixing for 10 to 15 seconds more; it should come together.
- Divide dough into two discs, wrap, and chill for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll one disc on a lightly floured surface to about 1/8-inch thick. Cut solid rounds (bottom cookies) and transfer to the sheet.
- Roll the second disc and cut matching rounds; then cut “windows” from the centers of half the cookies (top cookies).
- Chill cut cookies on the sheet for 10 minutes for cleaner baking.
- Bake 9 to 11 minutes, until edges are just turning pale golden. Cool 5 minutes on the sheet, then move to a rack to cool completely.
- Dust the top (window) cookies with powdered sugar.
- Spread a scant teaspoon of raspberry jam on each bottom cookie, then sandwich with the sugared tops. Let set 15 minutes before serving.
Tips
- For crisp, defined cutouts, keep dough cool and re-chill scraps before re-rolling.
- If your jam is very thick, stir it vigorously or warm it 5 to 10 seconds so it spreads without tearing the cookie.
Variations
- Swap lemon zest for orange zest for a warmer, citrusy note.
- Add 1/4 teaspoon almond extract for a more pronounced bakery flavor (a little goes a long way).
2 Spiced Apple Linzer Sandwich Cookies
These taste like apple pie in cookie form—warm spices, buttery cookie layers, and a sweet-tart apple filling. They’re especially good with a hot drink, and the spiced aroma makes them feel extra cozy.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup almond flour (or finely ground walnuts)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves or allspice
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup apple butter or thick apple jam
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk flour, almond flour, baking powder, salt, and spices.
- Beat butter and sugar until fluffy; beat in egg and vanilla.
- Mix in dry ingredients just until combined. Chill dough (two discs) for at least 1 hour.
- Preheat oven to 350°F and line baking sheets.
- Roll dough to 1/8-inch thick. Cut bottoms and tops, cutting windows from the tops.
- Chill cutouts 10 minutes, then bake 9 to 11 minutes. Cool completely.
- Dust tops with powdered sugar.
- Spread apple butter on bottoms (a thin, even layer), sandwich, and let set.
Notes
- Apple butter is ideal because it’s thick; if your apple spread is loose, simmer it a few minutes to reduce before using.
- These pair beautifully with a slightly larger cookie cutter since apple filling can be more subtle than berry jam.
Tips
- If the dough feels softer due to warm kitchen temps, roll it between two sheets of parchment to prevent sticking and reduce extra flour.
3 Blackberry Jam Linzer Sandwich Cookies
Blackberry jam brings a deeper berry flavor—less bright than raspberry, more jammy and rich. The dramatic dark filling also looks stunning through the cutout windows.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup blackberry jam (seedless if you want a smooth bite)
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk dry ingredients together.
- Cream butter and sugar until pale and fluffy; beat in egg and vanilla.
- Mix in dry ingredients to form a cohesive dough; chill as two discs for at least 1 hour.
- Preheat oven to 350°F; line pans.
- Roll, cut, and create windows in half the cookies. Chill cutouts 10 minutes.
- Bake 9 to 11 minutes; cool fully.
- Dust tops with powdered sugar, fill bottoms with blackberry jam, and sandwich.
Tips
- For extra blackberry punch, add 1 teaspoon finely grated lemon zest to the dough.
- If using seeded jam, spread gently so seeds don’t catch and tear the cookie surface.
4 Hazelnut Nutella Linzer Sandwich Cookies
If you want a guaranteed crowd-pleaser, make these. Toasty hazelnut cookies paired with creamy Nutella create a bakery-style sandwich that tastes like a fancy chocolate-hazelnut tart—no tempering chocolate required.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups finely ground hazelnut flour (or very finely ground toasted hazelnuts)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 tablespoons unsweetened cocoa powder (optional, for a deeper chocolate vibe)
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder (optional, intensifies chocolate)
- 3/4 cup Nutella (or other chocolate-hazelnut spread)
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk flour, hazelnut flour, baking powder, salt, and cocoa (if using).
- Cream butter and sugar until fluffy; beat in egg, vanilla, and espresso powder (if using).
- Mix in dry ingredients until the dough comes together. Chill in two discs for at least 1 hour.
- Preheat oven to 350°F; line baking sheets.
- Roll to 1/8-inch thick. Cut bottoms and windowed tops. Chill 10 minutes.
- Bake 9 to 11 minutes. Cool completely.
- Dust tops with powdered sugar.
- Spread Nutella on bottom cookies (thin layer—too much will squeeze out), sandwich, and let set.
Tips
- If Nutella is stiff, warm it briefly (5 to 8 seconds) and stir until spreadable.
- Keep the bake time on the shorter side for a more tender, brownie-like bite.
Variations
- Add a thin swipe of raspberry jam under the Nutella for a chocolate-berry twist.
- Finish with a tiny pinch of flaky salt on the filling before sandwiching for a sweet-salty edge.
5 Passionfruit Curd Linzer Sandwich Cookies
These are bright, tangy, and irresistibly different—exactly the kind of flavor that makes people ask for the recipe. Passionfruit curd gives you that silky texture and a punchy tropical zing against the buttery cookie.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons finely grated lime zest (optional, but excellent)
- 2/3 cup passionfruit curd (store-bought or homemade), fully cooled and thick
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk flour, almond flour, baking powder, and salt.
- Cream butter and sugar until fluffy; beat in egg, vanilla, and lime zest (if using).
- Mix in dry ingredients to form dough. Chill in two discs for at least 1 hour.
- Preheat oven to 350°F; line baking sheets.
- Roll, cut, and window half the cookies. Chill cutouts 10 minutes.
- Bake 9 to 11 minutes; cool completely.
- Dust tops with powdered sugar.
- Pipe or spoon a small amount of passionfruit curd onto bottom cookies and sandwich gently.
Notes
- Curd should be thick and fully cooled, otherwise it can seep into the cookies.
- This flavor is more delicate; keep the powdered sugar light so it doesn’t overwhelm the tang.
Tips
- For super neat assembly, use a small piping bag (or a zip-top bag with a tiny corner snipped) to add curd without overfilling.
6 Cherry Preserves Linzer Sandwich Cookies
Cherry preserves give you a candy-like fruitiness that feels both nostalgic and elegant. The deep red center looks beautiful on a cookie platter, and the flavor pairs especially well with almond.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for a bolder cherry-almond combo)
- 2/3 cup cherry preserves (use thick preserves for best set)
- 1/2 cup powdered sugar, for dusting
Instructions
- Whisk flour, almond flour, baking powder, and salt.
- Cream butter and sugar until fluffy; beat in egg, vanilla, and almond extract (if using).
- Mix in dry ingredients until dough forms. Chill in two discs for at least 1 hour.
- Preheat oven to 350°F; line baking sheets.
- Roll dough to 1/8-inch thick. Cut bottoms and windowed tops. Chill cutouts 10 minutes.
- Bake 9 to 11 minutes; cool completely.
- Dust tops with powdered sugar.
- Spread a thin layer of cherry preserves on bottoms, sandwich, and let set before serving.
Tips
- Chop large cherry pieces in the preserves so the cookies sandwich cleanly.
- If preserves are runny, simmer briefly to reduce and cool completely before using.
Variations
- Add 2 tablespoons cocoa powder to the dry mix for a chocolate-cherry linzer.
- Swap powdered sugar dusting for a very light drizzle of simple glaze if you prefer less mess (let glaze set before stacking).
How to Make Any Linzer Cookie Look Bakery-Perfect
Once you’ve made one variation, you can confidently bake the rest—linzers reward a little patience more than complicated technique.
Quick guidelines
- Chill the dough before rolling so it cuts cleanly and bakes without spreading.
- Roll to an even thickness (about 1/8-inch) for uniform bake time and tidy sandwiches.
- Bake until just set with lightly golden edges; overbaking makes them dry.
- Dust only the top cookies with powdered sugar so the filling stays glossy and visible.
- Let assembled cookies rest 10 to 20 minutes so the filling settles, then serve. For a softer bite, rest them covered overnight.
Storage notes
- Store assembled cookies in a single layer or with parchment between layers.
- Most jam-filled linzers keep well at cool room temperature for 2 to 3 days; curd-filled cookies are best stored in the fridge and served slightly cool or at room temp.