Ina Garten's Linzer Cookies Recipe: Jam-Filled Crunch With Buttery Lacework

Ina Garten's Linzer cookies recipe delivers the perfect balance of buttery shortbread crust and fruity jam filling, all topped with that signature lattice pattern. These elegant cookies have been a staple in my holiday baking rotation for years, and their delicate crumb and jam pockets make them impossible to resist.

The secret lies in chilling the dough thoroughly and working quickly to create those precise lattice cuts.

What sets these apart is the combination of a tender, slightly crunchy shortbread base with sweet raspberry or apricot jam filling that stays soft yet holds its shape.

I've perfected the technique over multiple batches—getting the dough just cold enough to hold its shape when cut, yet warm enough to create those beautiful lattice windows when baked. The result is a cookie that's both visually stunning and delicious.

By the time they emerge from the oven, you'll have cookies with golden lattice patterns, jam centers that stay plump, and edges that are perfectly crisp. The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect contrast of buttery shortbread and fruity jam.

These are the kind of cookies that make you look like a baking pro, even if you're just starting out.

While traditional recipes call for all-purpose flour, I've adapted this with a gluten-free version that uses a 1:1 flour blend—just be sure to keep the dough chilled longer to prevent spreading.

Serve them warm with a dusting of powdered sugar, or let them cool slightly for easier handling. The possibilities for jam flavors are endless, but the classic raspberry remains my favorite.

Ingredients for ina garten linzer cookie

Buttery shortbread crust meets jam pockets—just 11 ingredients for elegant Linzer cookies.

The butter is non-negotiable here. European-style or Plugrá from the store's butter counter gives the best flavor and texture. If you're gluten-free, Bob's Red Mill 1:1 blend works perfectly, but chill the dough extra long—it's trickier to handle. For the jam, Mott's or Bonne Maman are my go-tos—they're seedless and spreadable. The sugar? Superfine dissolves better, but regular granulated works if you pulse it in a food processor first. I always buy extra butter and flour in bulk from Costco—it's cheaper and lasts forever.

No raspberry jam? Apricot, strawberry, or even blackberry work beautifully—just adjust the color of your lattice pattern. Running short on vanilla? Almond extract at half the amount adds a nice twist. For the gluten-free version, I've tested this with King Arthur Measure for Measure blend too—it's a great backup. The dough needs to be cold enough to hold its shape but not so hard it cracks. If your kitchen's warm, chill it for 30 minutes before rolling. And trust me, room-temperature eggs mix in smoother than cold ones.

These keep beautifully—3 days in an airtight container at room temperature, or 2 weeks in the fridge if you're making them ahead. For holidays, I freeze the unbaked dough rounds (with jam) on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 minutes to the time. The lattice pattern? Practice makes perfect—start with a simple crisscross before attempting the classic diamond. Dust with powdered sugar right after baking while still warm for that pro finish.

Step-by-step instructions for Ina Garten's Linzer cookies

Here's how to create these elegant jam-filled cookies with crisp edges and tender centers.

In a large mixing bowl, combine the 1 cup unsalted butter and 0.5 cup granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air, which helps create that signature tender texture. Scrape down the sides of the bowl occasionally to ensure even mixing.

In a separate small bowl, whisk together the 1 whole large egg, 1 teaspoon vanilla extract, 0.5 teaspoon salt, and 0.5 teaspoon almond extract (if using). Add this mixture to the butter-sugar combination and mix until fully incorporated. The dough should be smooth and slightly thick. If using the 2.5 cups gluten-free 1:1 flour blend instead of all-purpose flour, add it now along with the 2.5 cups all-purpose flour. Mix on low speed until just combined—overmixing will make the cookies tough.

Divide the dough into two equal portions and flatten each into a 6-inch circle on parchment-lined baking sheets. Cover one circle with the 1 cup raspberry jam (or 1 cup apricot jam for variation), leaving a ½-inch border around the edges. The jam should be spread evenly but not pressed too firmly—just enough to create a thin layer.

Place the second dough circle on top of the jam, pressing gently to seal the edges. Using a sharp knife or pizza cutter, cut the dough into 12 wedges (like a pie). Press down lightly on each wedge to ensure the jam stays centered. The dough should be chilled for 30 minutes before baking—this prevents excessive spreading and helps maintain the delicate lacework design.

Preheat your oven to 350°F. Bake the cookies for 12-15 minutes until the edges are golden brown and the tops look slightly puffed. The centers should still feel soft to the touch—Linzer cookies should be tender, not dry. Rotate the baking sheets halfway through for even baking. If the jam bubbles over during baking, don’t worry—it’s normal and adds to the rustic charm.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. While they’re still warm, dust the tops with the 0.25 cup powdered sugar for that classic Ina Garten touch. The sugar will melt slightly from the residual heat, creating a delicate, snowy finish. Serve warm or at room temperature for the best texture and flavor.

For the traditional lacework pattern, use a sharp knife or small scissors to cut a ½-inch slit through the center of each cookie, from the edge to the jam filling. This creates a delicate opening that allows the jam to peek through while maintaining the cookie’s structure. The slits should be made just before serving to keep the cookies looking fresh.

If you prefer a more rustic look, skip the slits and simply dust the cooled cookies with powdered sugar. Either way, these cookies are sure to impress with their buttery flavor, jam-filled surprise, and beautiful presentation. Store in an airtight container for up to 5 days—if they last that long!

Serving suggestions for this recipe

Warm Serving Style

Serve these Linzer cookies warm straight from the oven for the ultimate experience—the jam stays soft and gooey while the edges remain perfectly crisp. I like to arrange them on a white marble slab or wooden board for an elegant presentation.

Dust with powdered sugar immediately after baking while the cookies are still warm for that signature snowy finish. The contrast of warm cookies against a cool surface makes them look even more inviting. 🌟

Gift Box Presentation

For a thoughtful gift, package the cookies in clear cellophane bags tied with ribbon—I use satin ribbon in emerald green or gold for a festive touch. Add a small handwritten note with the jam flavor and baking date.

I’ve also used mini mason jars with a lid for a rustic look, perfect for holiday gifts or teacher appreciation gifts. The lattice pattern looks stunning when displayed this way. ✨

Jam Flavor Pairings

Raspberry jam is classic, but don’t be afraid to experiment! Apricot adds a floral note, while blackberry brings deeper fruitiness. For a twist, try fig jam or peach jam—both pair beautifully with the buttery shortbread.

I once made a strawberry-balsamic version by mixing strawberry jam with 1 tsp balsamic glaze, which added a tangy depth. Always use room-temperature jam for easier spreading. 🍓

Coffee or Tea Pairings

These cookies are perfect with hot tea or coffee—the buttery richness complements the warmth. I love serving them with Earl Grey tea (the bergamot brightens the jam flavors) or a dark roast coffee like Starbucks Sumatra.

For a festive touch, pair with mulled wine or spiced cider during the holidays. The contrast of warm drinks with cool cookies makes every bite feel special. ☕

Dessert Platter Styling

Create a stunning dessert platter by arranging Linzer cookies alongside other baked goods like macarons, chocolate truffles, or mini cheesecakes. Use edible flowers (like pansies or violets) for garnish and a gold leaf accent for extra elegance.

I often serve them at holiday brunches or afternoon tea parties—they’re the star of any spread. The lattice pattern adds visual interest that elevates the presentation. 💫

Make-Ahead Serving Tips

If baking ahead, store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. Reheat for 10-15 seconds in the microwave to soften the jam slightly before serving.

For a fresh-from-the-oven effect, brush the tops with melted butter and reheat in the oven at 300°F for 5 minutes. This works especially well for holiday gatherings or special occasions. 💡

Frequently asked questions