Strawberry Cardamom Linzer Cookies

I am so glad I am finally able to share with you a recipe for linzer cookies. These beautiful cookies are great for holidays, and can be made in different shapes and sizes each time. I was really eager to try them out and as Easter is rapidly approaching I think it is a perfect time for them, especially that strawberry season begins. These nutty flavorful cookies always make a good impression on holiday tables and they taste even better than they look. What better way to welcome spring that keeps delaying to arrive than with these flower shaped cookies?


Linzer cookies are usually spiced with cinnamon and have raspberry jam for filling but this time I’ve wanted something different. I’ve used homemade strawberry jam for filling and cardamom instead of cinnamon as it makes such a good pair with the strawberries. Added cardamom in both cookies and jam, the flavor is not too intense, just the right amount to make you fall in love with these cookies from the first bite.


These strawberry cardamom linzer cookies completely melts in your mouth, they are good to serve from the moment you sandwich them together though after a couple of hours or the day after are totally divine. The flavors combine so well, and the cookies get softened a bit from the jam. Definitely one of best cookies ever.

Related Posts:
Pistachio Strawberry Macaron Cake
Strawberry and Ricotta Tart
Homemade Cream Puffs



Prep time clock

20 mins + chilling time

Cook time clock

40 mins

Total time clock

1 hr + chilling time


  • Makes about 50 linzer cookies
  • 1 cup (226 g) unsalted butter
  • 2/3 cup (135g) sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup (100g) ground almonds, toasted or plain
  • 3 cups (375 g) flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • Strawbbery Cardamom Jam
  • 14 oz (400g) fresh or frozen strawberries
  • 1/2 cup (100g) sugar
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp ground cardamom
  • For Dusting
  • 2 tbsp powdered sugar


  1. In a medium bowl combine flour with baking powder, salt and cardamom.
    Linzer Cookies step 1Linzer Cookies step 2
  2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.
    Linzer Cookies step 3Linzer Cookies step 4Linzer Cookies step 5Linzer Cookies step 6Linzer Cookies step 7Linzer Cookies step 8
  3. Divide the dough onto 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
    Linzer Cookies step 9Linzer Cookies step 10
  4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.
    Linzer Cookies step 11Linzer Cookies step 12Linzer Cookies step 13Linzer Cookies step 14Linzer Cookies step 15Linzer Cookies step 16
  5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
  6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the  cookies to the prepared baking sheet. Re-roll scraps and repeat.
    Linzer Cookies step 17Linzer Cookies step 18Linzer Cookies step 19Linzer Cookies step 20
  7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
    Linzer Cookies step 23Linzer Cookies step 27
  8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the  top cookies to the prepared baking sheet. Re-roll scraps and repeat.
    Linzer Cookies step 21Linzer Cookies step 22
  9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
    Linzer Cookies step 24Linzer Cookies step 28
  10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
    Linzer Cookies step 25Linzer Cookies step 26
  11. Gently sandwich cookies together and let stand for several hours before serving.
Strawberry Cardamom Linzer Cookies-1
Strawberry Cardamom Linzer Cookies-2

Nutrition facts 1 linzer cookie – Calories:93, Fat:4.9g, Saturated Fat:2.5g, Unsaturated Fat:0.0g, Carbohydrates:11.1g, Sugar:5.3g, Fiber:0.6g, Protein:1.4g, Cholesterol:16mg, Calories from Fat 44, Sodium 52mg, Potassium 37mg, Vitamin A 2%, Vitamin C 5%, Calcium 1%, Iron 3%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet


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