Traditional Sugar Plum Linzer Cookies

Here are my sugar plum linzer cookies, with a buttery almond-scented dough, cut-out centers that show off the pretty plum jam, and a light dusting of powdered sugar on top.

These linzer cookies are always a hit during the holidays. I love how the sweet plum jam peeks through the center, and the almond flavor makes them taste a little fancy without being complicated to make.

What Kind of Plum Jam Should I Use?

For these linzer cookies, you can use any plum jam you have on hand, whether it’s store-bought or homemade. If you’re shopping for jam, look for one with a good balance of sweetness and tartness – this will give your cookies the best flavor contrast against the buttery cookie dough. A seedless jam works best since it spreads more easily and gives you a smoother filling, but if your jam has seeds, you can strain it through a fine-mesh sieve before using. Some people also like to mix in a little sugar plum preserves or even prune butter for a deeper, more complex flavor.

Options for Substitutions

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

• Almond flour: You can replace almond flour with finely ground hazelnuts or walnuts for a different nutty flavor. If you have nut allergies, use an additional cup of all-purpose flour instead, though the texture will be slightly less tender.
• Almond extract: If you don’t have almond extract, just use an extra 1/2 teaspoon of vanilla extract. The cookies will still taste great, just without that subtle almond note.
• Plum jam: Feel free to use raspberry, apricot, strawberry, or any jam you like. Just make sure it’s thick enough – if your jam is runny, simmer it on the stove for a few minutes to thicken it up before using.
• Salted butter: Unsalted butter works fine here – just add an extra pinch of salt to the dough to make up for it.
• Egg: In a pinch, you can use 3 tablespoons of milk mixed with 1 tablespoon of cornstarch as an egg replacement, though the cookies may be slightly more crumbly.

Watch Out for These Mistakes While Baking

The biggest mistake with 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 1/4 inch thickness so they’re sturdy enough to handle.

Another common issue is overfilling the cookies with jam, which makes them slide apart and creates a sticky mess, so stick to about 1/2 to 1 teaspoon of plum jam per cookie.

Chilling the dough for at least 30 minutes before rolling makes cutting out shapes much easier and prevents the cookies from spreading too much in the oven.

Finally, wait until the cookies are completely cool before dusting them with powdered sugar, otherwise the sugar will melt into the cookies and disappear instead of creating that pretty finish.

What to Serve With Sugar Plum Linzer Cookies?

These cookies are perfect alongside a hot cup of coffee or tea for an afternoon treat or after-dinner dessert. I love serving them on a platter with other holiday cookies during Christmas time, since the plum jam filling and powdered sugar dusting make them look really festive. They also pair nicely with a glass of cold milk if you’re enjoying them as a snack, or you can serve them with vanilla ice cream for a more indulgent dessert. If you’re hosting a cookie exchange or holiday party, arrange them on a pretty plate with some fresh berries or orange slices for a simple but nice presentation.

Storage Instructions

Store: Keep your linzer cookies in an airtight container at room temperature for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick together. The jam filling keeps them nice and soft, and 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 after thawing. Just make sure they’re completely cool and store them in a freezer-safe container with parchment between the layers.

Serve: If frozen, let the cookies thaw at room temperature for about 30 minutes before serving. Give them a fresh dusting of powdered sugar right before you put them out, since the sugar tends to absorb into the cookie over time and they’ll look prettier with a new coating.

Estimated Nutrition

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

• Calories: 3600-3800
• Protein: 38-44 g
• Fat: 200-220 g
• Carbohydrates: 420-440 g

Ingredients

For the dough:

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1 egg (room temperature)
• 1 cup almond flour (finely ground for smooth texture)
• 1/4 tsp salt
• 1 tsp vanilla extract (for best flavor)
• 1/4 tsp almond extract
• 2 1/3 cups all-purpose flour (I use King Arthur)
• 1/2 cup granulated sugar
• 1 cup salted butter (I use Kerrygold for rich flavor)

For the filling and topping:

• powdered sugar for dusting
• 1/2 cup plum jam (seedless preferred for easier spreading)

Step 1: Prepare Your Mise en Place and Preheat

• 1/2 cup powdered sugar
• 2 1/3 cups all-purpose flour
• 1 cup almond flour
• 1/4 tsp salt

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Sift the 1/2 cup powdered sugar to remove any lumps—this ensures a smooth dough without grainy texture.

Measure out all your flour, almond flour, and salt into a small bowl and set aside.

Having everything prepared before you start mixing means the butter won’t over-cream while you’re hunting for ingredients.

Step 2: Cream the Butter and Sugars

• 1 cup salted butter
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Cut the salted butter into small cubes and let it come to room temperature if it’s too cold.

In a large bowl, beat together the butter, 1/2 cup granulated sugar, and the sifted powdered sugar until the mixture is light, fluffy, and pale—this usually takes 3-4 minutes with an electric mixer.

This creaming process incorporates air and creates a tender cookie texture.

I use Kerrygold butter because its rich flavor really shines through in these delicate cookies.

Step 3: Add Eggs and Extracts

• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Add the room-temperature egg to the creamed butter mixture and beat until fully incorporated.

Pour in the vanilla extract and almond extract, mixing until everything is well combined.

The room-temperature egg incorporates more smoothly and creates a better emulsion than a cold egg.

Scrape down the bowl to ensure no streaks of unmixed ingredients remain.

Step 4: Combine Dry Ingredients and Form Dough

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 3

Add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, mixing on low speed until a cohesive dough just comes together.

Don’t overmix—you want a tender cookie, not a tough one.

The dough will be soft but workable.

Form it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).

Chilling makes the dough easier to roll and helps prevent spreading during baking.

Step 5: Roll, Cut, and Bake the Cookies

• chilled dough from Step 4

Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly.

On a lightly floured surface, roll the dough to 1/4-inch thickness.

Cut out shapes with cookie cutters—cut half of them as whole cookies and cut the centers out of the remaining half using a smaller cutter (this creates the sandwich tops).

Place all cookies on the prepared baking sheet, spacing them about 1 inch apart.

Bake at 350°F for 7-9 minutes, just until the edges are lightly golden but the centers are still pale.

The cookies will set as they cool, so don’t overbake.

I prefer to pull them out when they still look slightly underbaked—they firm up perfectly and stay tender.

Step 6: Cool and Assemble the Linzer Cookies

• cooled cookies from Step 5
• 1/2 cup plum jam
• powdered sugar for dusting

Allow the baked cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let them cool completely—this usually takes 15-20 minutes.

Once fully cooled, spread a thin layer of plum jam on each whole cookie (about 1-2 teaspoons depending on cookie size), then dust the cut-out cookies with powdered sugar to create a snowy top.

Finally, carefully place each powdered sugar-dusted cut-out cookie on top of its jam-covered partner, centering it so the jam peeks through the cutout window.

Seedless jam spreads more evenly and won’t have little seeds disrupting that pretty presentation.

Traditional Sugar Plum Linzer Cookies

Delicious Traditional Sugar Plum Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 3700 kcal

Ingredients

  

For the dough:

• 1/2 cup powdered sugar (sifted to remove lumps)
• 1 egg (room temperature)
• 1 cup almond flour (finely ground for smooth texture)
• 1/4 tsp salt
• 1 tsp vanilla extract (for best flavor)
• 1/4 tsp almond extract
• 2 1/3 cups all-purpose flour (I use King Arthur)
• 1/2 cup granulated sugar
• 1 cup salted butter (I use Kerrygold for rich flavor)

For the filling and topping:

• powdered sugar for dusting
• 1/2 cup plum jam (seedless preferred for easier spreading)

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper. Sift the 1/2 cup powdered sugar to remove any lumps—this ensures a smooth dough without grainy texture. Measure out all your flour, almond flour, and salt into a small bowl and set aside. Having everything prepared before you start mixing means the butter won't over-cream while you're hunting for ingredients.
• Cut the salted butter into small cubes and let it come to room temperature if it's too cold. In a large bowl, beat together the butter, 1/2 cup granulated sugar, and the sifted powdered sugar until the mixture is light, fluffy, and pale—this usually takes 3-4 minutes with an electric mixer. This creaming process incorporates air and creates a tender cookie texture. I use Kerrygold butter because its rich flavor really shines through in these delicate cookies.
• Add the room-temperature egg to the creamed butter mixture and beat until fully incorporated. Pour in the vanilla extract and almond extract, mixing until everything is well combined. The room-temperature egg incorporates more smoothly and creates a better emulsion than a cold egg. Scrape down the bowl to ensure no streaks of unmixed ingredients remain.
• Add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, mixing on low speed until a cohesive dough just comes together. Don't overmix—you want a tender cookie, not a tough one. The dough will be soft but workable. Form it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling makes the dough easier to roll and helps prevent spreading during baking.
• Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut out shapes with cookie cutters—cut half of them as whole cookies and cut the centers out of the remaining half using a smaller cutter (this creates the sandwich tops). Place all cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake at 350°F for 7-9 minutes, just until the edges are lightly golden but the centers are still pale. The cookies will set as they cool, so don't overbake. I prefer to pull them out when they still look slightly underbaked—they firm up perfectly and stay tender.
• Allow the baked cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let them cool completely—this usually takes 15-20 minutes. Once fully cooled, spread a thin layer of plum jam on each whole cookie (about 1-2 teaspoons depending on cookie size), then dust the cut-out cookies with powdered sugar to create a snowy top. Finally, carefully place each powdered sugar-dusted cut-out cookie on top of its jam-covered partner, centering it so the jam peeks through the cutout window. Seedless jam spreads more evenly and won't have little seeds disrupting that pretty presentation.