Traditional recipes

Valentine Linzer Cookies

Valentine Linzer Cookies


1 Beat butter, sugar, egg mixture: Beat the butter in a standing electric mixer until fluffy. Add sugar and continue beating. Beat in the egg, lemon zest, and vanilla extract.

2 Make dough: Whisk together the flour, ground nuts, baking powder, and cinnamon. Add to butter sugar egg mixture a third at a time, beating well after each addition.

3 Chill dough: Form the dough into disks, wrap with plastic wrap and chill for 1 hour.

4 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

5 Preheat oven to 350°F.

6 Cut out base and center cookie shapes: Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

7 Bake for 12 minutes at 350°F or until edges turn golden. Cool on a wire rack.

8 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly.

9 Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

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The History of Valentine&rsquos Day:

The History Channel has a great write-up on the complete history of Valentine&rsquos Day. Valentine greetings date back as far as the Middle Ages. The first known written Valentines were sometime after 1400.

There are some different thoughts on how Valentine&rsquos Day originated. We do know that at the end of the 5th century, Pop Gelasius declared Feb. 14th St. Valentine&rsquos Day (whether it was religious or romantic).

By the middle of the 18th century, celebrating Valentine&rsquos Day in America became common. And by 1900 printed cards replaced handwritten notes when the printing press became more accessible.

What cookie cutters to use for Linzer Cookies?

Before I used different cookie cutters (I have a ton of them!), but they were not specifically designed for Linzer tarts (cookies).

Using this set ensured that the cut out part is exactly in the middle and I loved the lattice edges.

You can also make Linzer cookies without the nuts (almonds), but recipe will be slightly different.

Additional Information

Bake cookies up to 3 days ahead. Store, unfilled, in airtight container until needed. Once filled, cookies are best eaten on same day as they will soften over time.

Freeze uncooked dough discs tightly wrapped and in airtight container for up to 3 months. Defrost overnight in fridge. Freeze baked but unfilled cookies in airtight container for up to 1 month. Defrost at room temperature. Fill cookies as directed in recipe.

Bake cookies up to 3 days ahead. Store, unfilled, in airtight container until needed. Once filled, cookies are best eaten on same day as they will soften over time.

Freeze uncooked dough discs tightly wrapped and in airtight container for up to 3 months. Defrost overnight in fridge. Freeze baked but unfilled cookies in airtight container for up to 1 month. Defrost at room temperature. Fill cookies as directed in recipe.

Baking and filling the cookies

Bake the cookies for 9-11 minutes, until the edges are golden brown. Let them cool in the pan for 10-15 minutes before transferring to a rack to cool completely. Once cooled, sift powdered sugar on top of the cookies with the holes.

With your cooled cookies, put about ½ a teaspoon of your favorite jam in the center of the circles without holes and place a dusted and cut out circle on top. Press gently, being careful not to squeeze any jam out of the center.

These Linzer Cookies are best eaten right away, but can also be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for a week. With the holidays upon us, you can store these in a decorated tin or box and give them to someone you care about as a nice sweet treat. Buttery, tender and melt-in-your-mouth, these are some of my favorite cookies to make for the holidays.

How to Make Linzer Cookies

  1. Preheat your oven to 350°F (180°C)
  2. In a large bowl mix butter and sugar together until creamy and light.
  3. Add the egg and vanilla extract and mix to combine. Be sure to scrape the sides of the bowl to properly mix.
  4. In another bowl whisk almond flour, all-purpose flour, salt, and cinnamon together. Add this in parts to the butter mixture and beat to incorporate it well together.
  5. Make a disc out of the dough and wrap it in cling film wrap and refrigerate it for at least 3 hours or overnight.
  6. Roll the dough on a highly floured surface until it is 1/8 inch thick. Cut out preferred shapes using a cookie cutter. Place them on prepared baking sheets. Now use a smaller cookie cutter to cut out the center of half of the cookies.

EXPERT TIP– You can use these classic Linzer cookie cutters or these regular multi-sized cookie cutters.


Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg and 1 stick unsalted butter from your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt and set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy. Add the egg and the vanilla extract.

Using a spatula, add in the flour mixture and mix until combined. Divide dough in half and pat to fatten into two disks. Wrap in plastic wrap and chill until firm, about 1 hour. (Or refrigerate for up to 5 days if preparing in advance.) Line two baking sheets with parchment paper provided.

Remove one disk from fridge. (You’ll use the second after you have completed steps 3 and 4.) Roll out the dough, between two sheets of wax paper provided, with a rolling pin into an oval about 1/8-inch thick. For best results, rotate the dough by a quarter turn (or 90°) each time you apply pressure. This helps to avoid overworking the dough and produces an even shape. Note: You should re-use the wax paper for each batch. Preheat oven to 350°F.

Remove the wax paper from one side to expose the dough. Using the large heart cookie cutter provided, cut out as many circles as possible (about 10 to 12). Using the mini heart cutter provided, stamp out and remove a mini heart shape from the interior of the circle (you can bake it or add it to your future scraps). Chill in the fridge for 15 minutes, or until firm enough to transfer to the baking sheets. Place the cut-outs on the parchment-lined baking sheet, leaving 1 inch on all sides. Chill the baking sheet for 15 minutes. Bake until golden, about 9 to 10 minutes. Transfer to a wire rack and cool.

Repeat the process with the second disk of dough, without cutting out the mini heart (this will be the bottom of your sandwich), and one final time with any leftover scraps. You should have enough cookies to make 12 to 16 sandwiches (half of them should have a mini heart cut-out). Once the cookies have cooled completely, use an offset spatula (or butter knife) to spread 1 teaspoon of raspberry jam onto the solid circle cookies (the side without the heart).

Using a sieve, dust the tops of the cookies (the ones with a heart cut-out) with confectioner’s sugar. Generously coat each cookie with sugar. Place the top of the cookie onto the raspberry-coated bottom to make a sandwich. Enjoy with your favorite cup of tea or coffee, or put in a holiday cookie box!

Linzer Cookie History

We know the origins of Valentine’s Day isn’t exactly what most kids (and parents) were expecting. So on a lighter note, we decided to include a traditional Valentine’s Day recipe that originated in Linz, Austria .

The Linzertorte is one of the oldest tart recipes, founded in 1653. This rich, buttery tart is known for its almond base with hints of lemon zest and cinnamon. Traditionally, the tart is filled with black currant preserves and finished with a lattice crust.

The Linzer cookie is founded upon the same recipe as the Linzertorte. However, the dough is cut into a cookie form and will sandwich a berry jam or preserve. Traditionally, the shape of the cookie is a heart or circle. The top cookie usually has a small cut-out of said heart or circle to expose the jam’s vibrant color. To finish, the cookies are dusted with confectioners’ sugar.

This historical cookie is well-known for being most famous on Valentine’s Day and Christmas in Europe and America.

Recipe for Linzer cookies:

This is my recipe for Linzer cookies. These heart shaped beauties will make everyone smile, they’re great for sharing! My step by step instructions will walk you through the process, no matter how great these cookies look, even new bakers can make them with ease!

  1. In a mixing bowl, beat together butter and granulated sugar until light and creamy, about 2 minutes
  2. Add eggs and beat until smooth
  3. Beat in vanilla and almond extract
  4. In a large bowl, combine flour, baking powder, salt, cinnamon and ground almonds
  5. Gradually add dry mixture to butter mixture, beating well after each addition, but don’t over beat the dough
  6. Place dough in plastic wrap and freeze until firm, at least 30 minutes
  7. Preheat oven to 375 degrees
  8. Line baking sheets with parchment paper or silicone mat
  9. Dust clean surface with flour and roll dough out to ⅛ inch thick
  10. Cut out with heart shaped cookie cutter
  11. Cut another heart out of the center of half of the cookies
  12. Place cookies on baking sheets
  13. Bake 8-10 minutes or until golden brown
  14. Cool completely
  15. Spread a small amount of jam on each of the bottom halves of cookies, top with another cookie that has a smaller heart cut out of the center
  16. Dust with powdered sugar if desired
  17. Store in airtight container in single layer for up to 1 week

Can I make this recipe for Linzer cookies ahead of time?

This recipe will be crisp when it comes out of the oven, cools, and is assembled. The cookies have a bit of snap and I think they’re delicious that way. After they are stored they have a tendency to soften up. To enjoy them crisp bake and assemble them the day you need them.

How many heart shaped cookies does this recipe make?

This recipe makes about 36 cookies so if you need to cut that in half or double it you can do so before beginning the baking process! Since they are so cute, delicious, and irresistable I like to make the full batch and then share them with friends, coworkers, and family…everyone will love you for sharing such a tasty treat!

Be sure to check out my whole collection of favorite of my Valentine’s Day recipes when you get a chance!

Here are a few more Valentine’s Day desserts for you:

Conversation Heart Sugar Cookie Bark – this is an easy dessert for kids to help make!

Cupid’s Crunch Chex Mix – This party mix is my absolutely favorite snack around this time of year.

Copycat Frosted Swig Sugar Cookies – these are so beautiful for any holiday or birthday!

Molten Chocolate Lava Cakes – for all of those chocolate-obsessed lovers out there!

Brown Sugar M&M Blondies – you will love how easy these blonde brownies are!