Yield: 16 apricot almond linzer cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links. //

Almond linzer cookies filled with a sweet apricot jam.

Apricot Linzer Cookies

If you’re looking for some adorable cookies for spring, please look no further. We’re stamping out a little flower in the center of these linzer cookies, making them not only delicious but pretty to look at as well! These cookies are made with some almond flour along with almond extract and are filled with apricot jam. Apricot and almond are such a lovely pairing and make for a nice refreshing treat.

The dough for these linzer cookies comes together in one bowl and rolls out super easily. Start now and you can be enjoying these babes in 1 hour!

Stonewall Kitchen

I’m so excited to tell you about the sponsor of this post: Stonewall Kitchen! I partnered with the amazing Stonewall Kitchen to develop these adorable and delicious almond apricot linzer cookies which are perfect for spring! They select only the best ingredients for their products to provide the best quality and taste, and they craft individual batches to ensure every batch is perfect. They have a wide variety of jams, baking mixes, nut butters, dessert sauces and more that are great for baking with. I used their delicious and flavorful Apricot Jam which is made with simple ingredients and brings fresh and sweet apricot flavor to these cookies which pairs perfectly with the almond cookies. Be sure to check out Stonewall Kitchen and grab yourself some of their delicious apricot jam, or some of their many other delicious products!

Recipe tips

linzer Cookie Cutters

• Here is the pack I used to get the little flower cookie cutter! I used a 2″ linzer cookie cutter from a different set – as the cutter in this set isn’t quite big enough.

Weigh your ingredients

• Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.

Room temperature ingredients

• It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the butter and egg 30 minutes and up to 1 hr 30 min. before starting the recipe. Here’s how to get room temperature ingredients FAST if you’re in a time crunch or forgot to take the ingredients out (like I often do):
  • Egg: place the egg in a bowl and run hot water over it for 1 continuous minute, or let it sit in a bowl of warm water for 5 minutes.
  • Butter: slice the butter into 1 tbsp. slices and place them flat on a plate. Microwave in 5-second intervals until the butter is soft to the touch, but not melting.

Don’t over-beat the butter

• We’re going to beat some softened butter and powdered sugar together at the start of the cookie recipe, but only until they have combined. Over-beating the mixture will incorporate more air into the dough, which will make these cookies more puffy rather than flat.

How to stop linzer cookies from spreading

• After stamping out the cookies, we’ll freeze them for 10 minutes and then pop them in the oven straight from the freezer. Making the dough cold allows the butter and other ingredients to firm up – which makes it take longer for them to melt in the oven.

Ingredients and substitutions

For the linzer cookies:

All purpose flour: for structure.

Salt: a little bit of salt helps balance and bring out the flavor and sweetness of the dough.

Almond flour: essential to linzer cookies. Make sure you are using almond flour and not almond meal, which is a bit more coarse than almond flour.

Powdered sugar: for sweetness and giving the cookies that melt-in-your-mouth texture.

Egg yolk: helps bind the dough together and adds some richness.

Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I haven’t tried it – but I don’t see why you couldn’t substitute in your favorite dairy-free butter stick here to make these dairy free!

Almond extract: for flavor.

Apricot jam: apricot pairs SO well with almond and is definitely a must here.

How to make linzer cookies with apricot jam

Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.

Make the dough

Beat together the butter and powdered sugar until combined, then beat in the egg yolk and almond extract. Then add in your dry ingredients and beat until combined. Shape the dough into a square and cover tightly with plastic wrap.

Chill the dough

Annoying, I know, but trust me when I say you probably won’t like how the cookies turn out without chilling the dough! It just needs a quick 30 minutes in the fridge.

Roll out the dough

Use a rolling pin to roll out the dough until it’s about 1/4″ thick, then stamp out your cookies. To half of the cookies, stamp out a little design in the middle. These will be the tops of your cookie sandwiches. Repeat with the remaining dough 2x.

Freeze, then bake

Transfer all of the cookies to a lined baking sheet, and place them in the freezer for 10 minutes to firm up. Preheat your oven in the meantime, and pop the cookies in once the oven has preheated and they have been freezing for 10 minutes.

Assemble the linzer cookies

Once the cookies have cooled, dust all of the cookies that have a flower (or your cut out of choice) with powdered sugar. Dab ~1 1/2 tsp. of apricot jam into the middle of the bottom cookies, then top off with the cut out cookies.

Can I double this recipe?

• Of course! I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.

Can I make these cookies ahead of time?

• You can definitely make the shortbread cookie dough ahead of time! Simply roll out the dough, stamp it, and when it’s time to place them in the freezer, you can just leave them like that overnight. If you want to make the dough even further in advance, transfer the cookies to an airtight container in the freezer once they have frozen on the baking sheet. Bake directly from the freezer when you’re ready, just note that the cookies may need 1-2 more minutes in the oven.

How should I store these cookies?

• Store these cookies in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.

A note on oven temperature

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!