Recipe for Linzer Cookies

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Recipe for Linzer Cookies

Recipe for Linzer Cookies

While researching this recipe for Linzer cookies, I discovered that these cookies are actually called Linzer eyes. So far I can only call them “Linzer Cookies or Spitzbuben”. The recipe definitely comes from the city of Linz. The cookies are smaller forms of the Linzer Torte, for which the place is famous. They consist of two cookies, with the top one having one or three holes. You can see what jam the cookies are filled with. If it is red, it is usually currant jam. If it is yellow, then the baker traditionally used apricot jam. My mother often filled them with raspberry jam instead. “Real” rascals are actually balls of dough that are pressed in the middle. The cavity is then filled with hot jam.



Ingredients for 25 Linzer cookies:

  • 100 g icing sugar
  • 200 g butter
  • 300 g flour (405), sifted
  • one egg
  • a tablespoon of vanilla sugar
  • grated lemon peel
  • Jam for filling (traditionally apricot or currant jam is used for Linzer cookies)
  • Powdered sugar for sprinkling


Preparation of the Linzer cookies:

Mix powdered sugar, butter and flour. Add egg, vanilla sugar and lemon peel. Knead everything together. Then wrap the dough in cling film and chill.

Then roll out the dough about three millimeters thick. Cut out shapes about 6 cm in size from this. Traditionally these are round circular shapes. Heart shapes or flower shapes like those in the picture above are also possible. Poke another hole or three into half of the Linzer cookies. Bake these pieces of dough in the oven at 180 degrees (fan oven 160 degrees) on a baking tray lined with baking paper until they are golden yellow. This takes between 7 and 10 minutes.

After baking the Linzer cookies, let the cookie halves cool. Then you spread them with jam. Finally, dust them thickly with powdered sugar, which is best passed through a sieve. This means it is evenly distributed across the cookies.


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Or bake these cookies according to our video recipe



Linzer cookies recipe
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Source Recipe Linzer Cookies: own research. Our opinions definitely remain our own.

Text recipe Linzer cookies: © Copyright Monika Fuchs and TravelWorldOnline
Photos recipe Linzer cookies: © Copyright Canva

Recipe for Linzer Cookies

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn