I’ve perfected the Best Linzer Cookies Recipe, a delicate pecan shortbread filled with jewel-bright raspberry jam that’s destined to steal the spotlight on your holiday cookie platter.

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I never planned to make a showstopper cookie, but these Linzer Cookies (with VIDEO!) changed my mind. I love how the buttery rounds hide a jewel of raspberry jam, and the finely ground pecans give a subtle, toasty note that sneaks up on you.

People always ask if they’re fancy, and I kinda shrug because the result looks complicated but isn’t, which drives everyone a bit crazy. This is my version of Raspberry Linzer Cookies Christmas, perfect for swaps or that one plate you bring to impress.

Watch the clip, there’s a little trick I mess up then fix every time.

Ingredients

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All purpose flour gives structure and carbs, low fiber, a little protein.
Finely ground pecans add nutty flavor, healthy fats, some protein and fiber, real good.
Cold butter makes tender crumb, mostly saturated fat rich mouthfeel.
Powdered sugar sweetens dough, adds sweetness and melt in mouth texture.
Egg yolks bind and enrich, add fat and color, help cookies hold shape.
Vanilla lifts flavor, hides small flaws, adds warm aroma and sweetness depth, it’s magic.
Lemon zest optional, gives bright citrus pop and balances sweetness.
Raspberry jam is the tangy center, adds fruit carbs and bold flavor.

Ingredient Quantities

1 1/4 cups all purpose flour (about 150 g)

1 cup finely ground pecans (about 100 g)

1/4 tsp fine salt

1/2 tsp ground cinnamon

1 cup (2 sticks, 226 g) unsalted butter cold and cubed

2/3 cup powdered sugar (about 85 g) plus extra for dusting (about 1/4 cup)

1/4 cup granulated sugar (50 g)

2 large egg yolks

1 tsp vanilla extract

1 tsp finely grated lemon zest (optional)

3/4 cup raspberry jam, smooth or seedless (about 240 g)

How to Make this

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1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment and set aside.

2. If your pecans arent already finely ground, pulse them in a food processor until flour like. In a bowl whisk together 1 1/4 cups flour, 1 cup ground pecans, 1/4 tsp salt and 1/2 tsp cinnamon.

3. Cut 1 cup cold, cubed unsalted butter into the dry mix using a pastry cutter, two forks or pulse briefly in the processor until mixture looks like coarse crumbs with some pea size bits. Work fast so the butter stays cold.

4. In a separate bowl beat together 2/3 cup powdered sugar and 1/4 cup granulated sugar with 2 large egg yolks, 1 tsp vanilla and 1 tsp grated lemon zest if using, just until combined. Fold the wet into the dry until a dough forms. If it seems crumbly press it together with your hands, dont overmix.

5. Shape dough into two disks, wrap tightly in plastic and chill in the fridge at least 1 hour (or 20 to 30 minutes in the freezer if youre impatient) until firm.

6. On lightly floured parchment, roll one disk to about 1/8 inch thickness. Use a round cookie cutter to cut whole bottoms, and a matching cutter with a small center cutout for the tops (or cut small shapes from the center). Re-roll scraps once, keep dough cold between rollings.

7. Place cookies on prepared sheets about 1 inch apart. Bake 9 to 12 minutes, until edges are just golden. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

8. Once cool, sift about 1/4 cup powdered sugar over the top cookies with the window using a fine sieve. Warm 3/4 cup raspberry jam slightly in the microwave or on the stove so it spreads easier, strain if you want seedless smoothness.

9. Spoon or pipe a teaspoon or so of jam onto the whole cookie bottoms, spread leaving a small border, then gently press a powdered top cookie over it. Dont overfill or the jam will leak.

10. Store in an airtight container with parchment layers at room temp up to 4 days, or freeze baked cookies for up to 2 months. Quick tips: keep everything cold for tender cookies, weigh ingredients if you can for consistency, and chill any cookie that gets too soft before baking.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets and parchment paper
3. Food processor or spice grinder to pulse pecans and dough bits
4. Mixing bowls (2 to 3) and a whisk
5. Pastry cutter or two forks to cut in the cold butter
6. Measuring cups and spoons, kitchen scale recommended for consistency
7. Rolling pin and round cookie cutters (one with a small center cutout)
8. Fine mesh sieve for dusting powdered sugar and a wire cooling rack
9. Small saucepan or microwave safe bowl to warm jam, plus a spatula or piping bag for filling

FAQ

Q: Why do the cookies use only egg yolks? A: The yolks give the dough a rich, tender crumb and help it hold together without getting cakey. Using whole eggs makes the cookies puff and change texture, so stick to yolks for that classic Linzer bite.

Q: My dough is crumbly, what can I do? A: If it flakes apart, press it together with your hands or add 1 tsp cold water or an extra yolk, a bit at a time, until it holds. Chill 20 to 30 minutes after mixing so it firms up and rolls easier.

Q: Dough is sticking when I roll it, how do I avoid that? A: Roll between two sheets of parchment paper or plastic wrap, dust lightly with flour when needed. Chill rolled dough 10 minutes if it gets too soft, and use a sharp cutter pressed straight down for clean shapes.

Q: Can I swap the pecans or make these gluten free? A: Yes, swap pecans for almonds or walnuts, grind them finely. For gluten free use a 1:1 GF flour blend, the texture will be slightly different but still tasty, you might need a tiny bit less or more flour to get the same dough feel.

Q: How do I stop the jam from leaking or making cookies soggy? A: Don’t bake with jam in place, spread it after the cookies are fully cooled. Use a thick seedless jam or heat a loose jam briefly to reduce it, cool it, then sandwich. A thin layer prevents sogginess.

Q: Can I make these ahead or freeze them? A: Yep. Freeze the dough discs wrapped well for up to 2 months, thaw in fridge before rolling. Baked cookies freeze fine too, layered with parchment in an airtight container for up to a month, just thaw at room temp before dusting with powdered sugar.

Linzer Cookies (with VIDEO!) Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free all purpose flour blend by weight (about 150 g). If the blend has no xanthan gum add 1/4 tsp. Cookies may be a bit more fragile so chill the dough longer before cutting.
Finely ground pecans: use finely ground walnuts or almond flour (about 100 g). Walnuts keep the flavor similar, almond flour makes a softer, slightly moister cookie so you might need extra chill time.
Unsalted butter: if you only have salted butter use the same amount (226 g) and leave out the 1/4 tsp salt in the recipe. For dairy free use a firm vegan block butter 1 to 1, dough can be a touch softer.
Egg yolks: replace 2 large yolks with 1 large whole egg for almost the same structure but a tiny loss in richness, cookies will be a little less tender. For a vegan option try 2 tbsp aquafaba, but expect texture changes.

Pro Tips

1) Keep everything cold and work fast. Cold butter is the whole reason these are tender, so cut, handle and roll quickly. If the dough gets too soft, shove it in the freezer for 10 to 20 minutes before cutting or re-rolling, youll thank me later.

2) Grind the pecans fine but dont go too far or they’ll turn oily. A few slightly bigger bits give nice texture and help the dough hold together. Toasting the pecans briefly adds bigger nutty flavor, just let them cool completely before pulsing.

3) Weigh your ingredients when you can, especially the flour and pecans. Cups can lie. Also sift the powdered sugar and warm then strain the jam if you want a perfectly smooth filling, it spreads so much easier that way.

4) Pipe or spoon a small, controlled amount of jam so it doesnt squish out when you sandwich the cookies. Bake until the edges are just golden then cool well before assembling, and store layers separated with parchment so the jam doesnt stick.