These Eggless Linzer Cookies are rich, buttery, and so tender they practically melt in your mouth! And since they’re nut-free and egg-free, they’re perfect for just about everyone to enjoy. They’re easy to make with simple ingredients you probably already have at home. These cookies are perfect for any occasion, whether you’re looking to impress at a holiday party or just want to treat your family to something special. Trust me, once you see those beautiful jam-filled centers and take a bite, you’ll be hooked!
Oriana’s Thoughts On The Recipe
There’s something so special about Linzer cookies—they’re like little edible works of art! The delicate cutouts, the peek-a-boo jam center, and the snowy dusting of powdered sugar make them a stunning addition to any holiday cookie tray. Every time I make these, they bring instant smiles and “oohs” from everyone who sees them.
These cookies are as delicious as they are beautiful. They’re rich, buttery, and wonderfully tender, with just the right amount of sweetness. And while traditional Linzer cookies use ground nuts in the dough, this version skips the nuts entirely, making them a great choice for nut-free households. Bonus: they’re egg-free too, so even more people can enjoy them!
Oh, and let’s not forget the filling options! While raspberry jam is my go-to for that classic look and taste, you can get creative with your favorite preserves, chocolate ganache, or even something fun like lemon curd or Biscoff spread. No matter how you fill them, these cookies are always a hit.
What I Love About This Recipe
- Easier Than They Look: Don’t let their elegant appearance fool you—these cookies are surprisingly easy to make. The dough is forgiving, and with a little chilling and a steady hand, you’ll have gorgeous cookies in no time.
- Nut-Free and Egg-Free: Traditional recipes often include ground nuts, but this version skips them without sacrificing flavor or texture. Plus, being egg-free makes them a great choice for even more people to enjoy.
- Rich, Tender, and Perfectly Sweet: These cookies strike the perfect balance between rich buttery goodness and a tender, melt-in-your-mouth texture. They’re sweet but not overly so, letting the jam or filling shine.
- Filling Options Galore: From classic raspberry jam to indulgent chocolate ganache, the filling options are endless. Customize them to suit your taste, or mix and match for a variety!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of the dough and gives it structure.
- Cornstarch: Adds tenderness to the cookies, creating a melt-in-your-mouth texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Butter: The key to the rich, buttery flavor and soft texture. Note: Use softened, unsalted butter.
- Granulated Sugar: The sugars add just the right sweetness and moisture.
- Cream Cheese: Creates a soft texture and subtle tang. Note: Use the full-fat version that comes in blocks.
- Vanilla Extract & Almond Bakery Emulsion (Optional): Vanilla adds a classic flavor, while almond emulsion provides a subtle nutty note (without actual nuts!). Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Raspberry Jam: The classic filling for Linzer cookies, but feel free to use your favorite jam or spread.
- Powdered Sugar: A light dusting gives these cookies their signature look.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Nut-Free: The Almond Bakery Emulsion I use is this: LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. My daughter has a severe nut allergy and she can consume this safely. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
Potential Recipe Challenges & Pro Tips
- Sticky Dough Troubles: If your dough feels sticky and hard to work with. Pro Tip: Roll out the cookie dough between two pieces of parchment paper to prevent sticking. If it’s still sticky, sprinkle a tiny bit of flour over the top.
- Cutting Out Shapes Cleanly: The dough can sometimes stick to the cookie cutters, making clean shapes tricky. Pro Tip: Dip your cutters in flour before each cut, and press firmly to get sharp edges.
- Preventing Overbaking: Linzer cookies are delicate and can easily become too crisp. Pro Tip: Bake until the edges are just barely golden, and keep an eye on them during the final minutes.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Sift the flour and cornstarch into a bowl. Add the salt, mix, and set aside.
Step 2 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese, vanilla, and almond bakery emulsion (if using); mix until incorporated.
Step 3 – Add Dry Ingredients
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated, and the dough starts to come together.
Step 4 – Roll-Out and Chill
Place the dough over one big piece of parchment paper. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/8-inch (3 mm) thick. Place the rolled-out dough on a baking tray, cover it with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
Step 5 – Cut and Bake
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Cut the rolled-out dough into 2 ½-inch circles (I like to use cookie cutters with scalloped edges) and transfer to the prepared baking sheet, spacing cookies at least 2 inches apart. Use a small heart or star-shaped cookie cutter (if you don’t have one, use the larger circular end of a piping tip) to cut designs in the center of half of the cookies. Alternatively, you can use the cookie cutters specially made for Linzer cookies.
Bake for 9-10 minutes, or cookies will just begin to turn light golden brown on the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
Step 6 – Decorate
Once cooled, dust the tops of all of your cookies that have the windows/cutouts with powdered sugar. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.
Pro Tip:
Straining the jam for Linzer cookies is a great idea to ensure a smooth, glossy filling that looks beautiful and holds its shape. To do so, Slightly heat the jam in a small saucepan or microwave until it’s runny, but not too hot. Then, use a fine-mesh sieve over a bowl. Pour the warm jam into the sieve and press it through using the back of a spoon or a silicone spatula. Let the strained jam cool completely before spreading it on your cookies.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are BARELY golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 2 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- Roll the dough between two sheets of parchment paper to prevent sticking.
- Assemble the cookies once they’re fully cooled to avoid melting the filling.
Variations & Additions
- Chocolate Lovers: Fill with Nutella or chocolate ganache for a decadent treat.
- Citrus Kick: Swap raspberry jam for lemon curd for a tangy twist.
- Festive Flair: Use different cookie cutter shapes for various holidays—stars, hearts, or flowers!
Storing and Freezing Instructions
To Store: Keep assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
To Freeze: Freeze unassembled cookies in an airtight container for up to 2 months. Thaw, fill, and dust with powdered sugar before serving. I do not recommend freezing the assembled cookies.
Frequently Asked Questions
Yes! You can prepare and chill the dough up to 2 days in advance or freeze the unbaked cookies for later.
Try strawberry or apricot jam, Nutella, chocolate ganache, or even Biscoff spread. The options are endless!
Of course! While the powdered sugar adds a classic look, the cookies are just as delicious without it.
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Recipe Card
Eggless Linzer Cookies (Nut-Free)
Ingredients
- 2 cups (280 g) all purpose flour
- 2 tablespoon (20 g) cornstarch
- ½ teaspoon (2 g) salt
- 3/4 cup (175 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 2 tablespoons (28 g) cream cheese
- 1 ½ teaspoons (7.5 ml) pure vanilla extract
- ½ teaspoon 2.5 ml almond bakery emulsion (optional – see notes)
- ½ cup (240 g) raspberry jam (strained)
- 1 cup (120 g) powdered sugar for dusting
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Sift the flour and cornstarch into a bowl. Add the salt, mix and set aside.
- Using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese, vanilla, and almond bakery emulsion (if using); mix until incorporated.
- Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Divide the dough into two equal pieces.
- Place the dough over one big piece of parchment paper. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/8-inch (3 mm) thick. Place the rolled-out dough on a baking tray, cover it with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
- Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
- Cut the rolled-out dough into 2 ½-inch circles (I like to use cookie cutters with scalloped edges) and transfer to the prepared baking sheet, spacing cookies at least 2 inches apart. Use a small heart or star-shaped cookie cutter (if you don’t have one, use the larger circular end of a piping tip) to cut designs in the center of half of the cookies. Alternatively, you can use the cookie cutters specially made for Linzer cookies.Note: I usually take the cookie dough scraps and just re-roll it to make more cookies.
- Bake for 9-10 minutes, or cookies will just begin to turn light golden brown on the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
- Once cooled, dust the tops of all of your cookies that have the windows/cutouts. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies. Sandwich them together with the powdered sugar hearts on top.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: The Almond Bakery Emulsion I use this one: LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. My daughter has a severe nut allergy, and she can consume this safely. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Sticky Dough Troubles: If your dough feels sticky and hard to work with. Pro Tip: Roll out the cookie dough between two pieces of parchment paper to prevent sticking. If it’s still sticky, sprinkle a tiny bit of flour over the top.
- Cutting Out Shapes Cleanly: The dough can sometimes stick to the cookie cutters, making clean shapes tricky. Pro Tip: Dip your cutters in flour before each cut, and press firmly to get sharp edges.
- Preventing Overbaking: Linzer cookies are delicate and can easily become too crisp. Pro Tip: Bake until the edges are just barely golden, and keep an eye on them during the final minutes.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are BARELY golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 2 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- Roll the dough between two sheets of parchment paper to prevent sticking.
- Assemble the cookies once they’re fully cooled to avoid melting the filling.
- Chocolate Lovers: Fill with Nutella or chocolate ganache for a decadent treat.
- Citrus Kick: Swap raspberry jam for lemon curd for a tangy twist.
- Festive Flair: Use different cookie cutter shapes for various holidays—stars, hearts, or flowers!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
