Nut-Free Linzer Cookies (Even Better!)

These little cookies are as much of a treat for the eyes as they are a treat for your tastebuds. They happily exclaim, “Look at me! Check me out! I’m gorgeous!” Traditionally they’re made with ground nuts in the mix, but these guys are nut-free, so you can share them willy-nilly with all of your friends.

Recipe ingredients, tips, and substitutions

To make these delicious cookies, you’ll need:

• 2 sticks (8 oz.) room temperature unsalted butter

• 2/3 cup granulated sugar

• 1 tablespoon lemon zest

• 2 large egg yolks

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt

• ¼ teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 3 cups all-purpose flour

• ½ cup jam (blueberry, strawberry, raspberry)

• ¼ cup powdered sugar

These cookies are fully nut-free.

To make them dairy-free: Swap in a vegan butter or coconut oil for your two sticks of butter.

You can make these cookies ahead of time – just store the cookies in foil at room temperature and assemble them just before serving.

Important tip: There are mistakes that everyone makes in the kitchen. For instance, trying to juice a lemon before remembering you wanted to zest it too. Or, in the case of these cookies, make sure to sprinkle the top side of the cookies with confectioner’s sugar before you stack them on top of the jam! The prettiest part of these cookies is the contrast between the colorful jam and the white of the sugar. Keep that jam pristine, yo.

Nut-Free Linzer Cookies Recipe (step-by-step instructions)

In a standing mixer fitted with a paddle attachment, cream together the butter and sugar.

When the mixture is light and airy after approximately 2 minutes, add in the egg yolks, one at a time.

Add in the lemon zest, salt, cinnamon, and nutmeg.

Slowly add in the flour, until completely absorbed.

Divide the mixture into 2 flat disks, and wrap tightly with plastic wrap.

Refrigerate for 1 hour.

Preheat oven to 350 degrees.

Fit 2 large, rimmed sheet pans with parchment. Reserve.

Roll one piece of dough out, until it’s approximately 1/8- inch thick.

Using a 2-inch cookie cutter, cut the cookies and carefully transfer to a sheet pan. Refrigerate while working with the 2nd disk.

Roll out the 2nd disk cut cookies . After transferring to the 2nd sheet pan, use a small cookie cutter or the large end of a piping tip, to cut a hole in the center of each cookie. 

Refrigerate for 15 minutes.

Remove from the refrigerator, and bake for 10-12 minutes, or until lightly browned and cooked through.

Let sit on pans for 5 minutes, and then place on a wire rack to cool completely.

Once cooled, sprinkle the cookies with the hole with powdered sugar. Reserve.

Place 1 ½ teaspoons of jam in the center of the other half of the cookies.

Top with remaining cookies that are sprinkled with powdered sugar.

Serve immediately.

Store any remaining cookies on a plate covered with aluminum foil at room temperature for up to 2 days.

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