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Classic Eggless Linzer Cookies Recipe

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★★★★★

4.7 from 94 reviews

These Classic Eggless Linzer Cookies are delicate, buttery sandwich cookies made with almond flour and all-purpose flour. They are spiced lightly with cinnamon and almond extract, filled with sweet raspberry jam, and dusted with powdered sugar for a festive finish. Perfect for those avoiding eggs but craving a tender, flavorful cookie that melts in your mouth and looks beautiful on any cookie platter.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (King Arthur recommended)
  • 1/2 cup almond flour
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup unsalted butter (Kerrygold recommended), softened
  • 3/4 cup granulated sugar
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla extract

Filling and Topping

  • 1/2 cup raspberry jam
  • Powdered sugar (for dusting on top cookies)

Instructions

  1. Prepare Dry Ingredients and Chill Dough: Whisk together the all-purpose flour, almond flour, cinnamon, and salt in a small bowl. In a mixer, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Add almond and vanilla extract, beat for 30 seconds. Reduce speed to low, gradually add the dry ingredients, mixing just until combined with no flour streaks. Divide dough in half, shape each into 1-inch thick discs, wrap in plastic wrap, and refrigerate for at least 2 hours to firm up.
  2. Roll and Cut Cookies: Preheat oven to 350°F (180°C) and prepare a parchment-lined baking sheet. Let one disc sit at room temperature for 10 minutes. Roll dough between parchment sheets to 1/4 inch thickness. Use a 3-inch cutter to cut cookies, placing them on the baking sheet. For half the cookies, use a 1-inch cutter to cut out centers to make sandwich tops. Repeat with second disc. Gather scraps, chill 30 minutes, reroll and cut more cookies.
  3. Bake and Cool Cookies: Bake cookies for 10-12 minutes until edges are light golden and centers set but tender. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely to prevent breakage and ensure jam stays from seeping.
  4. Assemble and Finish Cookies: Dust the cookies with cutout centers lightly with powdered sugar. Spread about 1 teaspoon raspberry jam on the flat bottom side of each whole cookie (without cutouts). Gently press a cutout cookie on top, aligning so jam is visible through the window. Handle carefully to keep the sandwiches intact and jam contained.

Notes

  • Using room-temperature butter is key for proper creaming and tender texture.
  • Chilling the dough discs prevents spreading and keeps the cookie edges crisp.
  • Allow cookies to cool completely before assembly to avoid jam melting into the cookies.
  • Be gentle when pressing cookie halves together to prevent jam squishing out.
  • Cookies keep well in an airtight container for up to a week.
  • Almond extract is essential for authentic Linzer cookie flavor; do not substitute with vanilla alone.

Keywords: Linzer cookies, eggless cookies, almond cookies, jam-filled cookies, Christmas cookies, holiday baking, raspberry jam cookies

Find it online: https://dinewithlily.com/classic-eggless-linzer-cookies-recipe/