Golden Pineapple Linzer Cookies

Finding a cookie recipe that feels special enough for the holidays but won’t have you stuck in the kitchen all day can be tough. Traditional linzer cookies are beautiful, but let’s be honest—making jam from scratch and cutting out all those intricate shapes can feel like a lot of work, especially when you’re already juggling holiday shopping, decorating, and everything else on your to-do list.

That’s where these pineapple linzer cookies come in. They put a tropical twist on the classic Austrian cookie, using homemade pineapple filling that’s surprisingly easy to make, and the buttery, nutty dough comes together without any fuss. Plus, the bright pineapple and lime flavor makes them stand out on any cookie platter.

What Kind of Pineapple Should I Use?

For this recipe, you’ll want to stick with canned crushed pineapple rather than fresh. Canned pineapple has a consistent texture and moisture level that works perfectly for the filling, plus it’s already broken down into small pieces that spread easily between the cookies. Make sure you grab the version packed in juice rather than heavy syrup, as the syrup can make your filling overly sweet and throw off the balance of flavors. If you can only find pineapple chunks or tidbits, no worries – just give them a rough chop or pulse them a few times in a food processor before using.

Options for Substitutions

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

• Pecan halves: Walnuts or almonds work great in place of pecans. Just grind them the same way you would the pecans before adding to the dough.
• Butter: You can use salted butter if that’s what you have – just skip the kosher salt in the recipe. Margarine will work too, though the flavor won’t be quite as rich.
• Crushed pineapple: Fresh pineapple can replace canned – you’ll need about 2 cups of finely chopped fresh pineapple plus ½ cup of water. Cook it a bit longer to break down the fruit and reach jam consistency.
• Lime: Lemon juice works just as well if you don’t have lime on hand. It’ll give the filling a slightly different citrus note but still tastes great with pineapple.
• Egg yolks: In a pinch, you can use 1 whole egg instead of 2 yolks. The cookies will be slightly less tender but still delicious.

Watch Out for These Mistakes While Baking

The biggest mistake when making linzer cookies is rolling the dough too thin, which causes the cookies to break apart when you try to sandwich them together – aim for about ¼ inch thickness so they’re sturdy enough to hold the filling.

Don’t skip chilling the dough for at least an hour before rolling, as warm dough will stick to everything and lose its shape in the oven, making your cutout designs look messy.

When making the pineapple filling, be sure to cook it down until it’s thick and jammy rather than watery – it should hold its shape on a spoon and not run off the sides of your cookies.

Another common error is overfilling the cookies, which causes the filling to ooze out during assembly, so use just a teaspoon or so in the center and leave some space around the edges.

What to Serve With Pineapple Linzer Cookies?

These cookies are perfect alongside a cup of hot tea or coffee for an afternoon pick-me-up, especially since the tropical pineapple filling pairs nicely with black tea or a light roast coffee. I love setting out a platter of these at parties with other finger desserts like brownies or lemon bars so guests can mix and match their sweets. They also make a great addition to a cookie exchange during the holidays, and the pineapple filling gives them a fun twist that stands out from the usual chocolate and vanilla options. For a simple dessert spread, serve them with fresh berries and a bowl of whipped cream for dipping.

Storage Instructions

Store: These cookies keep really well in an airtight container at room temperature for about a week. Just make sure they’re completely cool before stacking them, and you might want to put parchment paper between layers to keep them from sticking together.

Freeze: You can freeze the baked cookies for up to 3 months in a freezer-safe container with parchment between the layers. I actually like to freeze the dough too – just roll it out, cut your shapes, and freeze them on a baking sheet before transferring to a bag. Then you can bake them straight from frozen whenever you want fresh cookies.

Make Ahead: The pineapple filling can be made up to a week in advance and stored in the fridge, which actually makes assembly day so much easier. The cookie dough also chills really well overnight, and some people say it even tastes better after resting in the fridge for a day.

Estimated Nutrition

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

• Calories: 3600-3900
• Protein: 30-35 g
• Fat: 180-200 g
• Carbohydrates: 470-500 g

Ingredients

For the cookies:

• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/4 tsp kosher salt
• 1.25 cups butter (softened to room temperature)
• 1 cup pecan halves (finely chopped for easier mixing)
• 3/4 tsp baking soda
• 2 egg yolks
• 2.5 cups flour (I use King Arthur all-purpose flour)
• 3/4 cup sugar

For the pineapple filling:

• 1/2 cup water
• 1 cup sugar
• 20 oz crushed pineapple in juice
• 1 lime (zested and juiced)

Step 1: Prepare the Pineapple Filling

• 20 oz crushed pineapple in juice
• 1 cup sugar
• 1/2 cup water
• 1 lime

Start the filling first since it needs time to cook down and cool completely before assembling.

Pour the crushed pineapple with its juice into a medium saucepan, then add 1 cup sugar, 1/2 cup water, lime zest, and lime juice.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for about 50 minutes, stirring occasionally, until the mixture thickens and reduces significantly.

Once thickened, carefully blend the filling until smooth using an immersion blender or transfer to a food processor—work in batches if needed.

Return the blended filling to the pan and cook for another 5 minutes while stirring constantly until it reaches a deep amber color and becomes very thick.

Pour the filling onto a plate to cool completely; this usually takes 30-45 minutes while you prepare the cookie dough.

Step 2: Mix the Dry Ingredients

• 1 cup pecan halves
• 2.5 cups flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt

While the filling simmers, prepare your dry ingredients.

Finely chop the pecan halves—I like to pulse them in a food processor just until they’re broken into small pieces but not powdery, as this makes them easier to fold into the dough without creating texture clumps.

In a medium bowl, whisk together the chopped pecans, flour, baking soda, and kosher salt until evenly distributed.

Set this dry mixture aside.

Step 3: Cream the Butter and Build the Cookie Dough

• 1.25 cups butter
• 3/4 cup sugar
• 2 egg yolks
• 1 tsp vanilla extract
• dry ingredient mixture from Step 2

In a large bowl, beat the softened butter and 3/4 cup sugar together for 2-3 minutes until the mixture is light, fluffy, and noticeably pale in color—this aerates the dough for better texture.

Add the egg yolks and vanilla extract and beat well until fully incorporated, about 1 minute.

Gradually add the dry ingredient mixture from Step 2 to the wet mixture, stirring gently with a spatula or wooden spoon until just combined.

Don’t overmix once the dry ingredients are added, as this can develop too much gluten and make the cookies tough.

Divide the dough in half and shape each portion into a flat disk, then wrap tightly in plastic wrap and refrigerate for at least 2 hours—I often prepare this step while the filling cools, so the timing works perfectly.

Step 4: Preheat and Prepare the Cookie Dough for Shaping

About 15 minutes before you’re ready to bake, preheat your oven to 350°F (175°C).

Remove one dough disk from the refrigerator and let it soften at room temperature for 5-10 minutes—this makes rolling easier without the dough cracking.

The dough should be pliable but still cool.

Line two large baking sheets with parchment paper.

Step 5: Roll, Cut, and Bake the Cookies

• chilled cookie dough from Step 3

Roll the softened dough disk between two sheets of parchment paper to an even 1/4-inch thickness.

Using your favorite cookie cutter (a round cutter works well for linzer cookies), cut an equal number of bottom and top pieces—for example, if you cut 12 bottoms, cut 12 tops.

From the top pieces only, use a smaller cutter (about 1 inch) to cut out the center shape, creating a window.

Place all cookie pieces on the prepared baking sheets, spacing them about 1 inch apart.

Bake for about 9 minutes until the cookies are just set and lightly golden at the edges.

Transfer the warm cookies to a wire rack to cool completely, then repeat this entire step with the second dough disk.

Step 6: Assemble and Finish the Linzer Cookies

• baked bottom cookies from Step 5
• baked top cookies from Step 5
• pineapple filling from Step 1
• 3/4 cup sugar

Once all cookies are completely cooled and the pineapple filling from Step 1 is fully set, it’s time to assemble.

Spread about 1 teaspoon of the pineapple filling onto each solid bottom cookie, being careful not to overfill.

Dust the top cookies (the ones with the cutout window) generously with powdered or decorative sugar so you can see the filling through the opening.

Gently press each sugared top cookie onto its corresponding filled bottom cookie, creating a sandwich with the filling showing through the window.

Allow the assembled cookies to set for 10-15 minutes before serving or storing.

Golden Pineapple Linzer Cookies

Delicious Golden Pineapple Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 39 minutes mins

Cook Time 1 hour hr 18 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings 4

Calories 3750 kcal

Ingredients

  

For the cookies:

• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/4 tsp kosher salt
• 1.25 cups butter (softened to room temperature)
• 1 cup pecan halves (finely chopped for easier mixing)
• 3/4 tsp baking soda
• 2 egg yolks
• 2.5 cups flour (I use King Arthur all-purpose flour)
• 3/4 cup sugar

For the pineapple filling:

• 1/2 cup water
• 1 cup sugar
• 20 oz crushed pineapple in juice
• 1 lime (zested and juiced)

Instructions

 

• Start the filling first since it needs time to cook down and cool completely before assembling. Pour the crushed pineapple with its juice into a medium saucepan, then add 1 cup sugar, 1/2 cup water, lime zest, and lime juice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for about 50 minutes, stirring occasionally, until the mixture thickens and reduces significantly. Once thickened, carefully blend the filling until smooth using an immersion blender or transfer to a food processor—work in batches if needed. Return the blended filling to the pan and cook for another 5 minutes while stirring constantly until it reaches a deep amber color and becomes very thick. Pour the filling onto a plate to cool completely; this usually takes 30-45 minutes while you prepare the cookie dough.
• While the filling simmers, prepare your dry ingredients. Finely chop the pecan halves—I like to pulse them in a food processor just until they're broken into small pieces but not powdery, as this makes them easier to fold into the dough without creating texture clumps. In a medium bowl, whisk together the chopped pecans, flour, baking soda, and kosher salt until evenly distributed. Set this dry mixture aside.
• In a large bowl, beat the softened butter and 3/4 cup sugar together for 2-3 minutes until the mixture is light, fluffy, and noticeably pale in color—this aerates the dough for better texture. Add the egg yolks and vanilla extract and beat well until fully incorporated, about 1 minute. Gradually add the dry ingredient mixture from Step 2 to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Don't overmix once the dry ingredients are added, as this can develop too much gluten and make the cookies tough. Divide the dough in half and shape each portion into a flat disk, then wrap tightly in plastic wrap and refrigerate for at least 2 hours—I often prepare this step while the filling cools, so the timing works perfectly.
• About 15 minutes before you're ready to bake, preheat your oven to 350°F (175°C). Remove one dough disk from the refrigerator and let it soften at room temperature for 5-10 minutes—this makes rolling easier without the dough cracking. The dough should be pliable but still cool. Line two large baking sheets with parchment paper.
• Roll the softened dough disk between two sheets of parchment paper to an even 1/4-inch thickness. Using your favorite cookie cutter (a round cutter works well for linzer cookies), cut an equal number of bottom and top pieces—for example, if you cut 12 bottoms, cut 12 tops. From the top pieces only, use a smaller cutter (about 1 inch) to cut out the center shape, creating a window. Place all cookie pieces on the prepared baking sheets, spacing them about 1 inch apart. Bake for about 9 minutes until the cookies are just set and lightly golden at the edges. Transfer the warm cookies to a wire rack to cool completely, then repeat this entire step with the second dough disk.
• Once all cookies are completely cooled and the pineapple filling from Step 1 is fully set, it's time to assemble. Spread about 1 teaspoon of the pineapple filling onto each solid bottom cookie, being careful not to overfill. Dust the top cookies (the ones with the cutout window) generously with powdered or decorative sugar so you can see the filling through the opening. Gently press each sugared top cookie onto its corresponding filled bottom cookie, creating a sandwich with the filling showing through the window. Allow the assembled cookies to set for 10-15 minutes before serving or storing.