I adore how these festive sandwiches bring together buttery almond cookies and sweet plum jam in one delightful bite. Originating from Austria, the classic Linzer cookie gets a holiday twist here with plum jam and powdered sugar for a merry look and flavour. Sugar Plum Linzer Cookies

Why You’ll Love This Recipe

I adore this recipe because:

The almond flour adds a tender, nutty delight that elevates these from everyday cookies.
The plum jam gives a rich, slightly tart contrast—especially if you’re used to raspberry or strawberry fillings.
They’re beautiful and festive—the little cut-out cookie top reveals the jam underneath and the dusting of powdered sugar gives them a snow-kissed look.
Despite looking fancy, the steps are straightforward and doable in any home kitchen.
They store well at room temperature (for a few days), so I can prep ahead for holiday gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup salted butter, softened
½ cup granulated sugar
½ cup powdered sugar
1 egg
1 tsp vanilla extract
¼ tsp almond extract
2 ⅓ cups all-purpose flour
1 cup almond flour
¼ tsp salt
½ cup plum jam (or your jam of choice)
Additional powdered sugar, for dusting

Directions

I preheat the oven to 350 °F (about 175 °C). I line a cookie sheet with parchment paper or a silicone baking mat and set it aside.
In a stand mixer, I cream together the softened butter, granulated sugar, and powdered sugar until smooth.
I add the egg, vanilla extract, and almond extract, mixing until well combined.
Then I add the all-purpose flour, almond flour, and salt, mixing until the dough is soft and slightly gritty in texture.
On a floured surface, I roll out the dough to about ¼ inch thickness.
Using Linzer cookie cutters, I cut out an equal number of whole cookies (for the bottoms) and cookies with a centre cut-out (for the tops).
I arrange the cookies on the prepared cookie sheet and bake at 350 °F for about 7-9 minutes, until the cookies puff up a little and lose their glossy appearance.
Once baked, I let the cookies cool completely. Then I spread plum jam on each whole cookie (the bottoms).
I dust the cut-out cookies with powdered sugar, then sandwich each jam-filled whole cookie with a powdered sugar-topped cut-out cookie on top.

Servings and Timing

Makes about 24 cookies.
Prep time: ~ 30 minutes.
Bake time: about 7-9 minutes per batch.
Cooling and assembling will add some additional time (let the cookies cool fully before filling).

Variations

I can swap out the plum jam for raspberry, strawberry, apricot, or other favourite jams to change the flavour profile.
If almond flour is hard to find, I might try finely ground nuts (like hazelnuts) for a similar effect—but the texture will differ slightly.
For extra holiday sparkle, I might sprinkle a little colourful sugar or edible glitter around the edges of the jam-filled cookies before sandwiching.
I can flavour the dough differently by adding a bit of citrus zest (lemon or orange) to brighten the almond base.
For mini-version cookies, I can roll the dough thinner and use smaller cutters—perfect for party platters.

Storage/Reheating

Once the cookies are fully cooled and assembled, I store them in an airtight container at room temperature—they don’t need to be refrigerated.
They will stay fresh for up to 4 days on the counter.
If I want to re-revive them slightly before serving, I might warm them very briefly (just a few seconds) in the microwave to soften the jam—but the powdered sugar may melt a little, so I only do this if I’m comfortable with that.
Avoid stacking other heavy items on top in the container to preserve the sandwiched shape.

FAQs

What is a Linzer cookie?

A Linzer cookie is a sandwich cookie made with an almond-based shortbread dough, filled with jam, and topped with a cut-out cookie so the jam shows through.

Do I need to refrigerate these cookies?

No, once the cookies are baked, cooled, filled and assembled, I do not refrigerate them—they stay perfectly for up to four days stored in an airtight container on the counter.

Can I use a different jam instead of plum jam?

Absolutely—I used plum jam for this festive version, but you can use raspberry, strawberry, apricot, or whatever jam you love or have on hand.

Why almond flour in the recipe?

The almond flour gives the cookie dough that classic Linzer-cookie tender, nutty texture and flavour—it’s one of the features that distinguishes Linzers from regular shortbread or thumbprint cookies.

How thick should I roll the dough and why it matters?

I roll the dough to about ¼ inch thickness. That thickness ensures the cookies bake evenly, hold their shape when cut and filled, and result in just the right tender bite—not too thin and crisp, not too thick and heavy.

Conclusion

I’m always delighted when I pull these Sugar Plum Linzer Cookies out of the oven. They look beautiful, taste rich yet balanced, and carry a special-holiday feeling while still being wonderfully approachable to bake. Whether I’m making them for a festive table, a gift platter, or just a treat for myself, they hit the spot. I’d encourage you to give them a try—make the dough, roll it out, pick your favourite jam, and enjoy the reward of that first bite: nutty almond shortbread, sweet jam, a dusting of sugar, all in one.