Gingerbread-spiced almond Linzer cookies with raspberry jam windows and lightly dusted snowy tops.
Leave at least a 1/4-inch rim around each window to support the delicate top.
Delicate almond Linzer cookies flavored with ginger, cinnamon and cloves, with raspberry jam windows. This is a gingerbread-spiced Linzer dough without molasses, so the texture remains light and buttery.
Gingerbread Linzer Cookies
Per tray: 12–15 minutes · 2 trays of 15 halves, baked one at a time
Allow 183 minutes: 45 hands-on, 90 chilling, 28 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Electric mixer and mixing bowl
- Rolling pin and parchment
- 2 1/2-inch cutters and 1-inch center cutter
- Two 13 × 18-inch baking sheets
- Fine sieve and wire rack
- US measures and digital scale
Gingerbread-spiced almond Linzer cookies with raspberry jam windows and lightly dusted snowy tops.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Filling
Dusting
Instructions
Mix
- Make the spiced doughBeat butter, sugar and spices until creamy, about 3 minutes. Mix in yolk and vanilla. Whisk both flours and salt, then mix into the butter just until the dough comes together.
Chill
- Firm the doughDivide into two disks, wrap and chill 1 hour. Let stand a few minutes only if too hard to roll; extra softening adds time.
Shape
- Cut paired tops and basesRoll 1/8 inch thick on lightly floured parchment. Cut 30 shapes about 2 1/2 inches wide. Cut a small window in 15 of them. Transfer to lined pans, 1 inch apart, and refrigerate the shaped halves 30 minutes. Keep narrow cut-outs simple to avoid broken points.
Bake
- Keep the edges paleHeat to 350°F (175°C) conventional, or 325°F fan. Bake 12–15 minutes until edges just begin to color; windowed tops may finish sooner. Cool 5 minutes on the pan, then 15 minutes on a rack.
Fill
- Dust and sandwichDust only the windowed tops with confectioners sugar. Spread about 1 teaspoon thick raspberry jam on each solid base and add its matching top. Do not overfill; jam should show through the window without squeezing out.
Chef’s Science & Pro Tips
Keep windows small
Leave at least a 1/4-inch rim around each window to support the delicate top.
Use thick jam
Seedless raspberry jam gives a smooth ruby window. Loose sauces soak into the almond cookie.
Dust the tops first
Dust before assembling to keep confectioners sugar out of the jam window.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Filled cookies: up to 5 days | Keep airtight and let stand briefly before serving. The jam softens the cookies over time. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze unfilled halves airtight; thaw covered, then dust and fill. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Delicate almond Linzer cookies flavored with ginger, cinnamon and cloves, with raspberry jam windows. This is a gingerbread-spiced Linzer dough without molasses, so the texture remains light and buttery.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Does this Linzer dough contain molasses?
No. Almond flour and gingerbread spices create a delicate butter-cookie texture.
How do I avoid broken windows?
Use a small window cutter, chill the shapes and cool them fully before lifting.
Can I assemble them the day before?
Yes. The jam softens the halves overnight; for a crisper cookie, fill on the serving day.
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