I first made these Linzer strawberry heart cookies for a Valentine’s cookie swap and they disappeared before I could pack a box. They’re buttery, tender sandwich cookies with a sweet-tart jam center and a dusting of powdered sugar that makes every bite feel festive. Perfect for holidays, school parties, or a cozy afternoon with tea, these cookies are straightforward to make but look and taste like something special.
Why you’ll love this dish
This recipe gives you crisp-yet-tender shortbread cookies with just enough cinnamon to warm the strawberry jam. The cookie dough is simple — pantry staples and one egg — and the dramatic little heart cutout turns ordinary jam cookies into a charming gift. Chill time is the only real wait, so most of your active work is rolling, cutting, and baking.
"These were the cutest cookies at my holiday table — delicate, not too sweet, and the jam never oozed. My guests asked for the recipe." — a reader review
Why try these: they’re great for making ahead, kid-friendly to assemble, and scale nicely if you need more for a party. Make them for Valentine’s Day, Mother’s Day, bake sales, or anytime you want a pretty cookie that travels well.
Step-by-step overview
- Whisk dry ingredients and set aside.
- Cream butter and granulated sugar; add egg and vanilla.
- Mix in dry ingredients to form dough, divide, and chill.
- Roll dough thin, cut rounds and heart windows for tops.
- Bake until pale golden; cool completely.
- Reduce jam on the stove to thicken, then cool.
- Dust windowed tops with confectioners’ sugar, spread jam on whole cookies, and sandwich with the cutouts.
Key Ingredients
- 2 cups all-purpose flour (substitute: 1:1 gluten-free flour blend if avoiding gluten; texture will vary)
- 1/2 tsp baking powder
- 2 Tbsp confectioners’ (powdered) sugar, plus more for dusting
- 1/8 tsp salt
- 1/8 tsp ground cinnamon (optional but adds warmth)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2–1 cup seedless strawberry jam (use good-quality jam or preserves)
Notes: Use room-temperature butter and egg for easier creaming. Seedless jam gives a smoother fill and less chance of seeds getting stuck in the cutter.
Directions to follow
- In a medium bowl, whisk together the flour, baking powder, 2 Tbsp confectioners’ sugar, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat on medium speed until light and fluffy, 2–3 minutes.
- Add the vanilla and egg. Beat until combined.
- Reduce the mixer to low. Add the flour mixture and mix just until incorporated. Do not overmix.
- Divide the dough in half. Shape each half into a disk. Wrap both disks in plastic wrap. Refrigerate for at least 2 hours (this firms the dough and helps the cookies keep their shape).
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Working with one disk at a time, roll the dough on a lightly floured surface to 1/8-inch thickness.
- Use a 2-inch fluted cookie cutter to cut rounds. For half the rounds, cut a 1/2-inch heart from the center to create windowed tops.
- Re-roll scraps and cut more cookies as needed. Place cookies 2 inches apart on the prepared sheets.
- Chill the cookie-lined baking sheets for 5 minutes (this prevents spreading).
- Bake for 8–10 minutes, rotating pans 180° halfway through. Cookies should be pale golden at the edges.
- Transfer pans to wire racks and allow cookies to cool completely on the pans.
- Meanwhile, heat the strawberry jam in a small saucepan over medium heat. Simmer until slightly reduced and thickened, about 7 minutes. Let cool.
- Dust the windowed (cutout) cookies with confectioners’ sugar.
- Spread a thin layer of cooled jam onto the solid cookie bottoms. Top each with a dusted cutout cookie to make sandwiches.
Best ways to enjoy it
Serve these cookies on a pretty platter with:
- A pot of black tea or Earl Grey for afternoon tea.
- Espresso or cappuccino for a sweet finish to a meal.
- A glass of sparkling rosé for a grown-up twist at brunch or showers.
Garnish with fresh strawberries or a sprig of mint for presentation. Pack them in a layered cookie tin with parchment to transport easily.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: If your kitchen is warm or you used homemade jam without preservatives, refrigerate and use within 7 days.
- Freezing: Freeze assembled cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
Food safety: let the jam cool completely before assembling to avoid soggy cookies. If you used homemade jam, follow canning safety guidelines.
Pro chef tips
- Chill the dough well — it makes cutting cleaner and prevents spread. If the dough softens while you’re cutting, pop the tray back in the fridge for 10 minutes.
- Roll between two sheets of parchment to get an even 1/8-inch thickness without extra flour.
- Reduce the jam slightly so it stays put. Too-thin jam will run out of the sides when sandwiched.
- Dust the tops while cool. If you dust warm cookies, the sugar will melt and clump.
- If you want perfectly even sandwiches, pipe the jam onto the bottom cookie using a small round tip.
Creative twists
- Flavor swaps: Swap strawberry jam for raspberry, apricot, or lemon curd for different profiles.
- Nutty Linzer: Fold 1/2 cup finely ground almonds into the flour for a traditional Linzer flavor. Reduce flour slightly if the dough feels too dry.
- Chocolate Linzer: Add 1–2 Tbsp cocoa powder to the dry mix and use cherry jam for a Black Forest vibe.
- Vegan version: Use 1/4 cup neutral oil + 1/4 cup applesauce to replace butter and a flax “egg” (1 Tbsp ground flax + 3 Tbsp water) in place of the egg. Texture will be slightly different.
- Mini version: Use a 1 1/2-inch cutter for bite-sized cookies perfect for parties.
Common questions
Q: How long does prep and bake take?
A: Active prep time is about 30–40 minutes. Chill time is at least 2 hours. Baking is 8–10 minutes per batch.
Q: Can I use store-bought jam?
A: Yes. Store-bought seedless jam works well. If it’s very runny, gently reduce it on the stove for a few minutes.
Q: How many cookies does this recipe make?
A: Yield depends on cutter size and thickness, but expect roughly 24–36 cookies (12–18 sandwiches) using a 2-inch cutter.
Q: Why did my jam bleed through the cookies?
A: Jam can bleed if it’s too thin or applied warm. Reduce jam until slightly thick and cool completely before assembling. Use less jam per sandwich if needed.
Q: Can I make the dough ahead?
A: Yes. Dough can be wrapped and refrigerated up to 48 hours or frozen up to 1 month. Thaw overnight in the fridge before rolling.
Conclusion
If you want a softer take on this classic, check out this Soft and Sweet Linzer Cookies – Baking with Blondie for inspiration on texture tweaks. For another full walk-through of Linzer Strawberry Heart Cookies with photos and presentation tips, see Linzer Strawberry Heart Cookies – Sincerely, Marie Designs.
Linzer Strawberry Heart Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute: 1:1 gluten-free flour blend if avoiding gluten; texture will vary.
- 1/2 tsp baking powder
- 2 Tbsp confectioners' (powdered) sugar Plus more for dusting.
- 1/8 tsp salt
- 1/8 tsp ground cinnamon Optional but adds warmth.
Wet Ingredients
- 1/2 cup unsalted butter Softened.
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg Use room temperature.
- 1/2–1 cup seedless strawberry jam Use good-quality jam or preserves.
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, 2 Tbsp confectioners’ sugar, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat on medium speed until light and fluffy, 2–3 minutes.
- Add the vanilla and egg. Beat until combined.
- Reduce the mixer to low. Add the flour mixture and mix just until incorporated. Do not overmix.
- Divide the dough in half. Shape each half into a disk. Wrap both disks in plastic wrap. Refrigerate for at least 2 hours.
Baking
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Working with one disk at a time, roll the dough on a lightly floured surface to 1/8-inch thickness.
- Use a 2-inch fluted cookie cutter to cut rounds. For half the rounds, cut a 1/2-inch heart from the center to create windowed tops.
- Re-roll scraps and cut more cookies as needed. Place cookies 2 inches apart on the prepared sheets.
- Chill the cookie-lined baking sheets for 5 minutes.
- Bake for 8–10 minutes, rotating pans 180° halfway through. Cookies should be pale golden at the edges.
- Transfer pans to wire racks and allow cookies to cool completely on the pans.
Filling
- Meanwhile, heat the strawberry jam in a small saucepan over medium heat. Simmer until slightly reduced and thickened, about 7 minutes. Let cool.
- Dust the windowed (cutout) cookies with confectioners’ sugar.
- Spread a thin layer of cooled jam onto the solid cookie bottoms. Top each with a dusted cutout cookie to make sandwiches.
