Linzer cookies are the jewel of the holiday cookie tin: two buttery, almond-scented shortbread rounds sandwiching a bright jam filling, with a cutout window showing off the color. But the classic raspberry jam is just the beginning. This list covers ten toppings and fillings that take Linzer cookies from traditional to unforgettable, from citrusy curds to boozy preserves to a few savory twists. Whether you’re a seasoned baker or a first-timer, these ideas will inspire your next batch.
Raspberry Jam (The Classic)
You can’t beat the original. Raspberry jam’s tartness cuts through the sweet, buttery dough, and its deep red color looks stunning through the cutout. For the best results, use a seedless jam or strain it after warming; seeds can get stuck in the cutout and ruin the clean look. Warm the jam slightly before spreading to make it easier to work with and to keep the cookies from cracking.
Apricot Preserves
Apricot preserves offer a milder, more floral sweetness than raspberry, with a lovely golden-orange hue. The subtle tang of apricot pairs beautifully with the almond flavor in the dough, creating a more delicate, sophisticated cookie. Look for a high-quality preserve with visible fruit pieces, and chop any large chunks before using.
Lemon Curd
For a bright, refreshing twist, swap the jam for a silky lemon curd. The tart, creamy filling is a perfect counterpoint to the rich shortbread, and the sunny yellow color is a cheerful change from the usual red. You can use store-bought curd or make your own; just be sure it’s thick enough to stay put between the cookies. A thin layer is all you need—too much and it will squeeze out.
Chocolate Ganache
Who says Linzer cookies have to be fruity? A smooth, dark chocolate ganache turns these into a decadent treat that chocolate lovers will adore. The bitterness of dark chocolate balances the sweetness of the dough, and the glossy filling looks elegant through the cutout. For a festive touch, sprinkle a little sea salt or crushed pistachios on the ganache before it sets.
Nutella or Chocolate-Hazelnut Spread
For a quick and crowd-pleasing option, spread a layer of chocolate-hazelnut spread between the cookies. It’s a shortcut that delivers a rich, nutty flavor that complements the almond in the dough. To keep the spread from oozing out, chill the filled cookies for a few minutes before serving. You can also mix in a bit of chopped toasted hazelnuts for extra crunch.
Marmalade (Orange or Lemon)
Bitter orange marmalade adds a grown-up, sophisticated note to Linzer cookies. The chunky peel and tangy-sweet flavor are a lovely contrast to the buttery cookie, and the amber color is beautiful. If you find the peel too chunky, pulse it in a food processor a few times to break it down. Lemon marmalade works just as well for a brighter, more citrus-forward version.
Fig Jam
Fig jam brings a deep, earthy sweetness with a hint of honey and a pleasant texture from the tiny seeds. It’s a less common but wonderful choice for fall or winter baking, pairing well with the warm spices you might add to the dough. The dark purple-brown color looks striking against the pale cookie. Try a fig jam with a touch of balsamic or rosemary for an even more complex flavor.
Berry Compote (Mixed or Blackberry)
If you have fresh or frozen berries on hand, a quick homemade compote is a fantastic way to customize your Linzer cookies. Simmer berries with a little sugar and lemon juice until they break down and thicken, then cool before using. Blackberry compote offers a deeper, more intense berry flavor than raspberry, while a mixed berry compote gives you a beautiful deep purple color. Strain it if you want a smooth filling.
Dulce de Leche
For a truly indulgent treat, use dulce de leche as the filling. This caramelized milk spread is thick, creamy, and has a rich, toffee-like flavor that is irresistible with buttery shortbread. It’s sweeter than most jams, so use a thin layer and consider adding a pinch of sea salt to the dough. The golden-brown filling looks gorgeous against the cutout.
Powdered Sugar (The Finishing Touch)
While not a filling, a generous dusting of powdered sugar is the essential topping for any Linzer cookie. It provides a beautiful snowy contrast to the colorful jam and adds a touch of sweetness to the top cookie. For the best effect, dust the top cookies before assembling, so the sugar doesn’t get onto the jam. Use a fine-mesh sieve for an even, professional-looking coating.
How to Choose
The best topping for your Linzer cookies depends on the flavor profile you’re after. If you want a classic, bright, and balanced cookie, stick with raspberry or apricot jam. For a more sophisticated, less sweet option, try lemon curd or bitter orange marmalade. If you’re catering to chocolate lovers, go with ganache or a chocolate-hazelnut spread. And for a truly decadent treat, dulce de leche is the way to go. Consider the occasion and your audience—a mix of two or three fillings on a platter is always a hit. Also, think about texture: smooth fillings like curd or ganache are easier to spread and less likely to crack the cookie.
Frequently Asked Questions
Can I use any type of jam? Yes, but the consistency matters. Very runny jams will soak into the cookies and make them soggy. Look for jams with a thick, spreadable texture, or cook them down briefly to thicken before using.
Should the cookies be refrigerated after filling? It depends on the filling. Jam-filled Linzer cookies can be stored in an airtight container at room temperature for a few days. If you use ganache, dulce de leche, or a dairy-based filling, store them in the refrigerator to keep them fresh, but let them come to room temperature before serving for the best flavor.
How far in advance can I make Linzer cookies? You can make the dough and bake the cookies a few days ahead, storing the unfilled cookies in an airtight container. Fill them a day before serving to keep the cookies crisp. The filled cookies will soften slightly over time, which is part of their charm.
Can I freeze Linzer cookies? Yes, unfilled baked cookies freeze beautifully for up to a few months. Thaw them at room temperature, then dust with powdered sugar and fill as desired. You can also freeze the unbaked dough.
What if my cookies crack when I spread the filling? This usually happens if the filling is too thick or the cookies are too cold. Warm the filling slightly to make it more spreadable, and use a thin layer. Also, let the cookies come to room temperature before filling.
Can I use a different nut in the dough? Absolutely. While almonds are traditional, you can substitute hazelnuts, pecans, or walnuts in equal amounts for the ground nuts in the dough. This will change the flavor and pair differently with your chosen filling, so experiment to find your favorite combination.
Final Thoughts
Linzer cookies are a versatile canvas for a wide range of flavors, from the classic raspberry to the indulgent chocolate ganache. The key is to balance the sweetness of the cookie with the tartness or richness of the filling, and to ensure the filling is thick enough not to make the cookie soggy. Whether you stick to tradition or venture into new territory, these ten toppings will help you create beautiful and delicious cookies that are sure to impress. Happy baking!