Homemade Pistachio Linzer Cookies

These Homemade Pistachio Linzer Cookies feature a buttery pistachio dough and your favorite jam, for a dairy-free twist on a classic treat. Delicious!

Let’s talk about cookies that not only taste amazing but also make the perfect homemade Christmas gift!

These Homemade Pistachio Linzer Cookies are made with buttery (but dairy-free!) pistachio shortbread, filled with tangy jam, and topped with a snowy dusting of powdered sugar. Each bite is nutty, fruity, and melt-in-your-mouth delicious.

These beauties are:
✔️ Dairy-free
✔️ Perfect for holiday cookie platters 🎄
✔️ A heartfelt homemade gift 🎁

They’re as fun to make as they are to eat – get creative with your favorite jams or fillings (raspberry, apricot, or even chocolate hazelnut!).

Pair them with tea, coffee, or a festive glass of mulled wine, and watch them disappear in no time. 🍪✨

Pro tip: Make them a day or two ahead so the cookies have time to develop the flavor and texture!

What are Linzer Cookies?

Linzer cookies are a type of sandwich cookie that originated from the Linz region of Austria. They are made from a rich, buttery dough that often includes ground nuts (typically almonds or hazelnuts), which gives them a distinctive flavor and texture. The dough is rolled out and cut into two shapes—one with a cutout in the center, usually in the form of a heart, star, or circle, and the other a solid round.

The cookies are sandwiched together with a layer of fruit jam (such as raspberry, apricot, or strawberry) between the two halves. The cutout top allows the jam to be visible, creating a “window” effect. Finally, the cookies are typically dusted with powdered sugar, giving them a delicate, festive appearance.

Linzer cookies are often made during the holiday season, so they are the perfect cookie to make this Christmas and they also make a lovely homemade Christmas gift.

Homemade Pistachio Linzer Cookies Ingredients

These cookies are a breeze to make and you only need a couple of ingredients:

• Shelled pistachios
• Flour
• Vegan butter or margarine
• Sugar
• Vanilla paste or extract for extra flavor
• Whisked egg – we only add about 2 tablespoons of egg to help bind the ingredients together and help with texture.

Apart from the cookie dough base, you will also need:

• Jam of choice – raspberry, strawberry, or apricot all work well, or you can even use vegan nutella (chocolate hazelnut spread) or a pistachio cream filling)
• Powdered sugar for dusting

How to make Pistachio Linzer Cookies

Making these cookies is fun and easy. I hate baking cookies, but these ones I actually don’t even mind!

Start by preparing the pistachios. Add them to a food processor (use shelled ones!), and pulse them until finely ground. Be careful not to over-process, as you don’t want pistachio butter. Aim for a texture similar to an almond meal. Set aside.

Tip: You can do this step up to several days ahead of baking, or buy ground unsalted pistachios if you find them.

Mix the dry ingredients:

In a medium-sized bowl, whisk together the finely ground pistachios and all-purpose flour. This helps evenly distribute the pistachios throughout the dough and prevents clumping.

Cream the butter and sugar:

In a large mixing bowl, cream together the softened vegan butter (or margarine) and granulated sugar until light and fluffy. This can be done with a hand mixer or stand mixer. Creaming the butter and sugar properly ensures a light, airy texture for your cookies.

Once the butter is creamed, mix in the vanilla paste or extract. Then, gradually add the whisked egg, incorporating it into the mixture until well combined. 

Combine dry and wet ingredients:

Gradually add the pistachio and flour mixture to the wet ingredients. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Mix until a soft cookie dough forms. Be sure not to overmix, as this can make the cookies tough. If the dough feels sticky, you can add a little more flour, but it should still be soft and pliable.

Chill the dough:

Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes. If you’re short on time, 30 minutes in the freezer also works well.

Preheat your oven to 350°F / 170°C and line baking sheets with parchment paper to prevent the cookies from sticking.

Roll out the dough:

On a floured surface, roll out the chilled dough to about 1/4 inch thickness. To avoid sticking, you can place the dough between two sheets of parchment paper while rolling. If the dough is too soft or sticky, chill it again briefly.

Use a Linzer cookie cutter to cut out pairs of rounds. For half of the rounds, use a smaller shape (like a heart or star) to create a window in the center. This gives the classic Linzer cookie look, showing off the jam filling. Alternatively, use a regular cookie cutter and a smaller round cookie cutter to make the hole in the center.

Bake the cookies:

Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden. Keep a close eye on them, as baking times can vary depending on your oven and the thickness of your dough. If you prefer a crispier cookie, leave them in for an extra minute.

Cool the cookies:

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while still warm.

Once the cookies are completely cooled, spread a thin layer of your chosen jam (raspberry, strawberry, or apricot) on the solid rounds. Place the cut-out rounds on top to create the “window” effect.

Before serving, dust the top of the Linzer cookies with powdered sugar for a beautiful, festive touch. To avoid excess sugar, use a fine mesh sieve or sifter to sprinkle it lightly.

Serving ideas

I love having these cookies with my afternoon coffee. The buttery flavor of the cookies and the sweetness of the jam complement the richness of the coffee, making these cookies a sweet little treat.

Here are some more fun and creative ways to serve these cookies:

• As part of a festive dessert platter alongside other treats like gingerbread, shortbread, and fudge.
• Pair them with a hot cup of tea, such as Earl Grey, chamomile, or a spiced chai.
• Package the cookies in a decorative box or tin with a ribbon to make a thoughtful homemade gift for friends and family, especially around the holidays.
• Place Linzer cookies on a dessert table for weddings, birthdays, or other special events. The pretty jam filling makes them an eye-catching treat.
• Use Linzer cookies as the base for a fun dessert by filling them with a scoop of your favorite ice cream. Raspberry or vanilla ice cream pairs beautifully with the jam.

Storage tips

Here are some storage tips that will help keep your Linzer cookies fresh:

Airtight Container:
Store the cookies in an airtight container at room temperature for up to 1 week. This will help keep them fresh and prevent them from becoming too dry.

If you need to stack the cookies in your container, place parchment paper between each layer to prevent them from sticking together.

If you’ve already filled your Linzer cookies with jam, they may soften a bit after a few days. To prevent this, you can store the cookies in a single layer or wait to fill them with jam until just before serving (I actually like them softened!).

Refrigeration:
If you live in a warm climate or want to extend their shelf life, you can store Linzer cookies in the fridge for up to 2 weeks. Allow them to come to room temperature before serving.

Freezing:
These Linzer cookies freeze well! To freeze, place them in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to an airtight container or freezer bag and store them for up to 3 months. Thaw at room temperature before serving.

By following these tips, your Linzer cookies will stay delicious and fresh for longer!

More similar recipes:

Vegan Almond Thumbprint Cookies

Vegan Vanilla Crescent Cookies

Homemade Vegan Fig Newtons

Vegan Chocolate Chip Cookies

This recipe is sponsored by Hofer Austria.