Buttery Guava Linzer Cookies

I didn’t try a real linzer cookie until I was in my twenties, and honestly, I thought they were kind of boring. Raspberry jam and almond flour—fine, but nothing to write home about.

Then a friend from Hawaii brought me guava jam from her family’s favorite brand, and everything changed. That sweet-tart tropical flavor was exactly what linzer cookies needed. I swapped out the almonds for macadamia nuts (because why not lean into the island vibes?), and suddenly these cookies went from “nice” to “I need to hide these from my kids or there won’t be any left for the neighbors.”

The best part? They’re not actually hard to make. If you can cream butter and sugar together, you can make these.

What Kind of Guava Jam Should I Use?

For these linzer cookies, you can use either store-bought or homemade guava jam, and both will give you great results. If you’re buying jam at the store, look for one that’s thick and spreadable rather than runny, since a thinner jam might seep out during baking. Some guava jams come in a paste form, which actually works really well for these cookies because it holds its shape nicely between the layers. If your jam seems too loose, you can simmer it on the stove for a few minutes to thicken it up before using it in the recipe.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Macadamia nuts: Macadamia nuts give these cookies a buttery flavor, but they can be pricey. Almonds are the traditional choice for linzer cookies and work great here. You can also use hazelnuts for a nuttier taste – just make sure to grind them finely like you would the macadamias.
• Guava jam: If you can’t find guava jam, raspberry or strawberry jam are classic linzer cookie fillings. Apricot or passion fruit jam would also give you that tropical feel. Just make sure whatever jam you use isn’t too runny, or it might leak out during baking.
• Lemon zest: Orange zest works nicely as a substitute and pairs well with guava. You can also skip the citrus zest entirely if you prefer a simpler flavor.
• Butter: Stick with butter for this recipe – it’s really important for the texture and flavor of these cookies. Margarine or oil won’t give you the same results.
• Corn starch: If you’re out of corn starch, you can use an extra tablespoon of flour instead. The cookies might be slightly less tender, but they’ll still taste good.

Watch Out for These Mistakes While Baking

The biggest mistake with linzer cookies is rolling the dough too warm, which causes it to stick to everything and lose its shape – if the dough feels soft or sticky, wrap it in plastic and chill it for 20-30 minutes before rolling.

Another common error is overfilling the cookies with guava jam, which looks tempting but leads to messy, sticky cookies that fall apart when you bite into them – aim for about 1/2 teaspoon of jam per cookie and spread it almost to the edge, leaving just a tiny border.

To get clean cutouts on your top cookies, dip your cookie cutter in flour between each cut, and make sure to bake the cookies until the edges are just lightly golden – underbaked cookies won’t hold their shape when you sandwich them together.

Wait until the cookies are completely cool before dusting them with powdered sugar, otherwise the sugar will melt into the warm cookies and disappear.

What to Serve With Guava Linzer Cookies?

These cookies are perfect alongside a cup of hot tea or coffee for an afternoon treat, especially since the buttery, nutty flavor pairs really well with something warm to sip on. I love serving them at holiday gatherings or cookie exchanges because they look fancy but aren’t too complicated to make. They’re also great with a glass of cold milk if you’re going for a more casual vibe, or try them with some vanilla ice cream for dessert. The sweet-tart guava filling is tropical enough that these cookies feel special on their own, so you don’t need much else to make them shine.

Storage Instructions

Store: Keep your guava linzer cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so they don’t stick together. The jam filling keeps them nice and soft, so they actually taste even better after a day or two when the flavors have had time to meld together.

Freeze: These cookies freeze really well for up to 3 months. You can freeze them assembled or keep the tops and bottoms separate and fill them fresh when you’re ready to serve. Just make sure they’re completely cool before freezing, and layer them with parchment paper in a freezer-safe container.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If you stored them unfilled, just spread a little guava jam on the bottom cookie and sandwich with the cut-out top. Dust with a fresh sprinkle of powdered sugar right before serving since it tends to absorb into the cookie over time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4100
• Protein: 35-40 g
• Fat: 190-210 g
• Carbohydrates: 540-560 g

Ingredients

For the dough:

• 1/2 tsp kosher salt
• 1 tsp corn starch
• 1 cup macadamia nuts (finely ground into meal, about 1/16-inch pieces)
• 200 g sugar
• 2 tsp lemon zest (freshly grated for best flavor)
• 1 tsp vanilla extract
• 2 cups plus 2 tbsp flour (I use King Arthur all-purpose flour)
• 2 large egg yolks
• 226 g unsalted butter (room temperature, cut into cubes)

For the filling and topping:

• powdered sugar (for dusting, sifted to remove lumps)
• 1.5 cups guava jam (I prefer Libby’s or a thick preserve with visible seeds)

Step 1: Prepare Mise en Place and Dry Ingredients

• 1 cup macadamia nuts
• 2 tbsp flour
• 2 cups flour
• 1 tsp corn starch
• 1/2 tsp kosher salt
• 2 tsp lemon zest

Finely grind the macadamia nuts into meal (about 1/16-inch pieces)—this should resemble coarse flour.

In a medium bowl, whisk together the remaining flour, cornstarch, and kosher salt.

In a separate small bowl, combine the ground macadamia nuts with the 2 tablespoons of flour set aside from the total flour measurement.

This separation ensures the nuts distribute evenly throughout the dough without clumping.

Zest the lemon fresh and have all ingredients measured and ready before starting the wet ingredients, as this is a dough that benefits from efficient mixing to avoid overworking.

Step 2: Cream Butter and Sugar, Build Flavor Base

• 226 g unsalted butter
• 200 g sugar
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 2 large egg yolks

Cut the room-temperature unsalted butter into cubes and place in a large mixing bowl with the sugar.

Cream together for 2-3 minutes until the mixture is pale, fluffy, and increased in volume—this incorporates air and creates a tender cookie texture.

Add the lemon zest, vanilla extract, and egg yolks, mixing on medium speed until fully combined and the mixture is smooth.

The egg yolks act as both a binder and enrichment, creating a rich, tender crumb.

I like to make sure the lemon zest is well distributed at this stage so its bright flavor permeates the entire dough.

Step 3: Combine Wet and Dry Ingredients into Dough

• dry ingredient mixture from Step 1
• macadamia nut-flour mixture from Step 1
• creamed butter and sugar mixture from Step 2

Add the dry ingredient mixture from Step 1 (flour, cornstarch, and salt) along with the macadamia nut-flour mixture to the creamed butter and sugar mixture from Step 2.

Mix on low speed until just combined—stop as soon as no flour streaks remain.

Overworking this dough will develop gluten and create tough cookies, so restraint here is key.

The dough should come together into a cohesive mass with a slight sandy, nutty texture.

Step 4: Chill Dough and Prepare for Rolling

• dough from Step 3

Divide the dough into 2 equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 4 hours (or up to overnight).

This chilling time is crucial—it allows the butter to firm up, making the dough easier to roll and cut without cracking, and it also helps develop flavor.

While the dough chills, preheat your oven to 325°F about 20 minutes before you’re ready to bake, and line your baking sheets with parchment paper.

Step 5: Shape and Bake Cookies

• chilled dough from Step 4

Remove one dough disc from the refrigerator and roll it out between two pieces of parchment paper to about 1/8-inch thickness (keep the second disc chilled until needed).

Cut out circles using a linzer or round cookie cutter—you’ll need pairs of cookies, so aim for even circles.

For traditional linzer cookies, use a smaller cutter (about 1 to 1.5 inches in diameter) to cut a hole in the center of half the cookies; the uncut cookies will be the bottoms.

Transfer all cutouts to a parchment-lined baking sheet and chill for 20 minutes to firm up before baking.

Bake at 325°F for about 9 minutes, until the edges are light golden brown but the centers still feel slightly soft to the touch—the cookies will firm as they cool.

I prefer slightly underbaked linzer cookies because they stay tender and the jam won’t cause them to harden further.

Step 6: Cool and Assemble Cookies

• cooled cookies from Step 5
• powdered sugar
• 1.5 cups guava jam

Let the baked cookies cool on the baking sheet for 5 minutes (they’ll firm up slightly), then transfer them to a wire rack to cool completely.

This prevents the cookies from becoming too soft and breaking apart during assembly.

Once cooled, dust the top cookies (the ones with holes) generously with sifted powdered sugar.

Spread a thin layer of guava jam onto the flat bottom side of each solid cookie, then carefully place a sugar-dusted cookie on top with the hole-side up, creating a sandwich.

For the best texture, I use a thick guava preserve with visible seeds—it adds lovely texture and authentic flavor without being overly sweet.

Buttery Guava Linzer Cookies

Delicious Buttery Guava Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 hours hrs 44 minutes mins

Cook Time 17 hours hrs 29 minutes mins

Total Time 1 day d 2 hours hrs 13 minutes mins

Servings 4

Calories 4000 kcal

Ingredients

  

For the dough:

• 1/2 tsp kosher salt
• 1 tsp corn starch
• 1 cup macadamia nuts (finely ground into meal, about 1/16-inch pieces)
• 200 g sugar
• 2 tsp lemon zest (freshly grated for best flavor)
• 1 tsp vanilla extract
• 2 cups plus 2 tbsp flour (I use King Arthur all-purpose flour)
• 2 large egg yolks
• 226 g unsalted butter (room temperature, cut into cubes)

For the filling and topping:

• powdered sugar (for dusting, sifted to remove lumps)
• 1.5 cups guava jam (I prefer Libby's or a thick preserve with visible seeds)

Instructions

 

• Finely grind the macadamia nuts into meal (about 1/16-inch pieces)—this should resemble coarse flour. In a medium bowl, whisk together the remaining flour, cornstarch, and kosher salt. In a separate small bowl, combine the ground macadamia nuts with the 2 tablespoons of flour set aside from the total flour measurement. This separation ensures the nuts distribute evenly throughout the dough without clumping. Zest the lemon fresh and have all ingredients measured and ready before starting the wet ingredients, as this is a dough that benefits from efficient mixing to avoid overworking.
• Cut the room-temperature unsalted butter into cubes and place in a large mixing bowl with the sugar. Cream together for 2-3 minutes until the mixture is pale, fluffy, and increased in volume—this incorporates air and creates a tender cookie texture. Add the lemon zest, vanilla extract, and egg yolks, mixing on medium speed until fully combined and the mixture is smooth. The egg yolks act as both a binder and enrichment, creating a rich, tender crumb. I like to make sure the lemon zest is well distributed at this stage so its bright flavor permeates the entire dough.
• Add the dry ingredient mixture from Step 1 (flour, cornstarch, and salt) along with the macadamia nut-flour mixture to the creamed butter and sugar mixture from Step 2. Mix on low speed until just combined—stop as soon as no flour streaks remain. Overworking this dough will develop gluten and create tough cookies, so restraint here is key. The dough should come together into a cohesive mass with a slight sandy, nutty texture.
• Divide the dough into 2 equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 4 hours (or up to overnight). This chilling time is crucial—it allows the butter to firm up, making the dough easier to roll and cut without cracking, and it also helps develop flavor. While the dough chills, preheat your oven to 325°F about 20 minutes before you're ready to bake, and line your baking sheets with parchment paper.
• Remove one dough disc from the refrigerator and roll it out between two pieces of parchment paper to about 1/8-inch thickness (keep the second disc chilled until needed). Cut out circles using a linzer or round cookie cutter—you'll need pairs of cookies, so aim for even circles. For traditional linzer cookies, use a smaller cutter (about 1 to 1.5 inches in diameter) to cut a hole in the center of half the cookies; the uncut cookies will be the bottoms. Transfer all cutouts to a parchment-lined baking sheet and chill for 20 minutes to firm up before baking. Bake at 325°F for about 9 minutes, until the edges are light golden brown but the centers still feel slightly soft to the touch—the cookies will firm as they cool. I prefer slightly underbaked linzer cookies because they stay tender and the jam won't cause them to harden further.
• Let the baked cookies cool on the baking sheet for 5 minutes (they'll firm up slightly), then transfer them to a wire rack to cool completely. This prevents the cookies from becoming too soft and breaking apart during assembly. Once cooled, dust the top cookies (the ones with holes) generously with sifted powdered sugar. Spread a thin layer of guava jam onto the flat bottom side of each solid cookie, then carefully place a sugar-dusted cookie on top with the hole-side up, creating a sandwich. For the best texture, I use a thick guava preserve with visible seeds—it adds lovely texture and authentic flavor without being overly sweet.