1. How do I keep my Soft and Sweet Linzer Cookies soft and fresh?

Store the cookies in an airtight container in the refrigerator for up to one week. To maintain their soft texture, place a small piece of parchment paper between layers and avoid overbaking. You can also freeze unfilled cookies for up to three months and fill them after thawing.

2. What’s the best jam for Soft and Sweet Linzer Cookies?

Raspberry jam is the most traditional choice, offering a beautiful ruby hue and tangy sweetness that complements the almond dough. However, strawberry, apricot, or even lemon curd are wonderful alternatives. For a creative twist, try using Nutella, cookie butter, or marmalade.

3. Can I make Soft and Sweet Linzer Cookies gluten-free or vegan?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. For vegan Linzer cookies, use plant-based butter and an egg replacer or flax egg. The result is still soft, sweet, and utterly delicious — perfect for every dietary preference.

Soft and Sweet Linzer Cookies – Best Recipe for Valentine’s Day

Name: Soft and Sweet Linzer Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Austrian / European
Ingredients: 1 cup unsalted butter (softened at room temperature); 1 cup granulated sugar; 1/4 teaspoon salt; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3 cups all-purpose flour; 1–2 cups raspberry or strawberry jam; 1 cup powdered sugar (for dusting)

Description

Soft and Sweet Linzer Cookies are buttery almond shortbread cookies sandwiched with raspberry or strawberry jam and dusted with powdered sugar. Inspired by the Austrian Linzer torte, these delicate treats are perfect for holidays, Valentine’s Day, or any special occasion.

Ingredients

Scale

1 cup unsalted butter (softened at room temperature)
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1–2 cups raspberry or strawberry jam
1 cup powdered sugar (for dusting)

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Instructions

In a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt until light and fluffy, about 2 minutes.
Add eggs, vanilla, and almond extract, and mix until well combined.
Reduce mixer speed to low and add flour gradually until just combined. Do not overmix.
Place dough between two sheets of parchment paper and roll to 1/8-inch thickness. Refrigerate for 20 minutes to firm up.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cut out half the dough with a plain round or heart-shaped cutter and the other half with the same cutter plus a small center cutout for the top cookies.
Place cookies on baking sheets and chill for another 5–10 minutes before baking.
Bake for 8–10 minutes, or until edges are set but not browned. Allow to cool completely on a wire rack.
Dust the cutout tops with powdered sugar using a fine sieve.
Spread a small amount of jam on the flat side of each bottom cookie and sandwich with a powdered sugar top. Press gently to adhere.
Store in an airtight container in the refrigerator for up to 1 week.

Notes

Chill the dough twice to maintain cookie shape and texture.
Only dust the top halves before assembly to keep the jam center clean.
Use high-quality jam or preserves for the best flavor and color.
Try variations like lemon curd, Nutella, or marmalade for unique fillings.
Cookies taste even better after resting overnight as flavors meld.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Austrian / European

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg