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Linzer Heart Cookies are buttery, lightly almond-flavored sandwich cookies with a sweet dusting of powdered sugar and a bright, tangy layer of raspberry jam peeking through the center.
They look like the kind of pretty cookie you’d find in a bakery display case, but they’re surprisingly simple to make at home. The dough comes together in minutes, then it just needs a chill so the cookies hold their shape when baked. Once you sandwich them together with jam, you’ve got jam-filled cookies that feel fancy!
February 14th is Valentine’s Day. The perfect way to celebrate is to make Valentine’s Day cookies. I suggest baking these heart-shaped Raspberry Linzer Cookies or Chocolate Heart Peanut Butter Cookies!
Why You’ll Love These Linzer Heart Cookies
- They look fancy… but they’re not a difficult cookie to make.
- They have the most amazing buttery, tender cookie texture (like shortbread cookies), and the almond flavor is quite delicious too.
- There is a beautiful powdered sugar “window” on top!
- It really is the perfect cookie to gift for Valentine’s Day. And I love them for baby showers too.
- It’s a nice cookie to have with a warm mug of hot chocolate!
What Are Linzer Cookies?
Linzer cookies are a sandwich-style cookie inspired by the Linzer Torte, a traditional Austrian dessert. The classic version uses a buttery cookie base with a cut-out top cookie that shows off a jam filling underneath. Many Linzer cookies are made with ground nuts, but this version keeps it simple and extra buttery—with almond extract for that signature flavor.
Ingredients Needed:
- Butter – gives the cookies their rich, tender texture
- Powdered sugar – makes the dough soft and delicate (and also for dusting!)
- Almond extract – adds that classic Linzer flavor
- Salt – balances sweetness and enhances flavor
- All purpose flour – structure for rolling and cutting
- Seedless raspberry jam – tangy filling that looks gorgeous through the cutout
- Extra powdered sugar – for that signature bakery-style finish
How to Make Linzer Heart Cookies
- Make the dough: Cream butter, powdered sugar, almond extract, and salt. Mix in flour until combined.
- Chill: Divide dough into two disks, wrap, and refrigerate for 1 hour (important!).
- Roll and cut: Roll chilled dough to ¼-inch thick. Cut out hearts. Cut small heart centers from half the cookies.
- Bake: Bake at 350°F for 7–9 minutes, until edges are lightly golden. Cool completely.
- Dust + fill: Dust the cut-out cookies with powdered sugar. Spread jam on the solid cookies.
- Sandwich: Top jam-covered cookies with the powdered sugar hearts.
Tips for making Perfect Linzer Cookies
- Chill the dough (don’t skip it!) It helps the cookies hold their shape, cut cleanly and bake without spreading too much.
- Roll the dough evenly. Try to keep the dough at an even ¼-inch thickness so the cookies bake uniformly.
- Dust only the top cookies: Dust the cookies with the cutouts so the powdered sugar stays bright and clean.
- Don’t overfill with jam: A little jam goes a long way—too much will squish out the sides when you sandwich them.
- Bake the mini heart cutouts! Those tiny hearts are adorable for snacking—or you can use them to decorate the tops with a dab of jam.
- Any symmetrical shape can be used to make Linzer cookies. Consider another shape to make Christmas cookies!
Filling Ideas (If You Want to Switch It Up)
- lemon curd (so good with the almond cookie!)
- strawberry jam
- apricot preserves
- cherry jam
- blueberry jam
- Nutella
Storage Tips
- Store Raspberry Linzer Cookies in a single layer (or with parchment between layers) in an airtight container.
- They keep well at room temperature for 2 to 3 days.
- For longer storage, refrigerate up to 5 days (let them come to room temp before serving).
Tip: The powdered sugar may absorb slightly over time—just add a fresh dusting before serving.
Freezing Instructions
Freeze baked cookies (unfilled) for up to 2 months. Thaw at room temperature, then dust and fill with jam. I don’t always recommend freezing them fully assembled because the powdered sugar and jam can get messy after thawing. Though I HAVE frozen them before and they turn out just fine if you’re not too picky about them getting smudged a bit! I must admit, they taste pretty good as frozen cookies!
These Linzer Heart Cookies have always been one of my favorite cookies to enjoy. They’re quite addicting!! The buttery almond cookie, the sweet powdered sugar, and that tangy raspberry filling are such a perfect combo—and they look so impressive on a platter. If you’re baking for Valentine’s Day, a holiday cookie tray, or just want a weekend baking project, these heart sandwich cookies are fun to share. You might consider baking a heart shaped cake too!
More Raspberry Desserts You’ll Love:
Linzer Heart Cookies
Equipment
Ingredients
- 1 cup (2 sticks) salted butter, at room temperature
- ½ cup powdered sugar
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 2 cups all purpose flour
- more powdered sugar, for dusting
- 3 to 4 tablespoons seedless raspberry jam
Instructions
- In a large bowl, use an electric mixer to combine the butter, powdered sugar, almond extract and salt. Beat until creamy. Add the flour, mixing at low speed, until well-combined.
- Divide the dough in half, flatten into two disks and wrap each disk in plastic wrap. Refrigerate for one hour, or until firm.
- Preheat the oven to 350℉. Line baking sheets with parchment paper or silpat mats.
- Roll out a disk of chilled dough on a lightly floured surface to ¼-inch thickness. Cut with 2-inch heart cookie cutters. For HALF of the cookies, cut out the center of each heart with a smaller heart cookie cutter. Place the cookies 1-inch apart. Bake 7 to 9 minutes, or until the edges are lightly browned. Cool for a few minutes, andthen move to a rack to cool completely. (If you want to bake the mini cut-out hearts, you can bake those too for about 6 minutes).
- Place the cookies with the center cut out onto waxed paper. Sprinkle the cookies with a dusting of powdered sugar. Spread the whole heart cookies with jam- just about ¼ to ½ teaspoon. Top with the cut-out cookie (powdered sugar side up).
Notes
- Chill the dough for at least 1 hour so the cookies hold their shape when baked.
- Roll dough to an even ¼-inch thickness.
- Dust only the cut-out top cookies with powdered sugar.
- Use ¼ to ½ teaspoon jam per cookie to prevent it from spilling out.
- Store in an airtight container with parchment between layers.
Nutrition
This recipe comes from RecipeBoy.com
