Comments on: Linzer Cookies

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:43:19 +0000

In reply to Dorit Katz. Hi Dorit! We provide instructions for this in the recipe notes and FAQ section. Hope that helps!

By: Dorit Katz

Dorit Katz — Mon, 27 Jul 2026 08:51:53 +0000

sorry meant to say regular AP four in the previous question.

By: Dorit Katz

Dorit Katz — Mon, 27 Jul 2026 08:49:23 +0000

are you substituting relationship AP flour for the almond flour to make it nut free?

By: Emma

Emma — Wed, 24 Jun 2026 20:39:04 +0000

It’s really Helpful
i Just Like the way you explained everything it so simply and brief that can make anyone understand

By: Daniel Tobin

Daniel Tobin — Sat, 20 Jun 2026 04:00:34 +0000

I followed the recipe to the letter and it came out absolutely delicious. I used raspberry jam for some, and I used lingonberry jam for others.

I actually don’t particularly like linzer usually, and my friends said the same, but this was outrageous.

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 01:19:16 +0000

In reply to Catblon. The jam will soften them as they sit. :( I'm glad you ultimately enjoyed them. :)

By: Catblon

Catblon — Wed, 27 May 2026 17:27:56 +0000

Mine came out ok when I baked them, but by the next day, they had lost all their crispiness and were very soft. Taste was good, but the texture was wrong.

By: Sam Merritt

Sam Merritt — Fri, 10 Apr 2026 01:10:09 +0000

In reply to Charlie. I'm so sorry to hear this happened, Charlie! Did you weigh your flour?

By: Charlie

Charlie — Fri, 10 Apr 2026 00:44:07 +0000

Dough was really crumbly. I reviewed advice you gave the other comments and tried to mix them more but that didn’t have any effect. I have world food day tomorrow and I’m expected to bring this for my class. I’m very disappointed with this recipe.

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 01:25:31 +0000

In reply to Nancy. Hi Nancy! Marmalade should be a bit thicker than jam so I don't think you'd have any issues using it. Let me know how it turns out if you try it. :)

By: Sam Merritt

Sam Merritt — Tue, 31 Mar 2026 01:56:20 +0000

In reply to Deana. Hi Deana! You shouldn't have any issues freezing this dough. :)

By: Deana

Deana — Mon, 30 Mar 2026 15:59:43 +0000

Can the dough be made in advance and frozen? Or do you suggest avoiding the freezer. Thanks!

By: Nancy

Nancy — Sat, 21 Mar 2026 19:18:31 +0000

Hi, I was wondering if Marmalade can be used as a filling as well? I’m worried that it will be a bit too runny, if so how could I thicken it up a bit? Thank you so much!

By: Cory

Cory — Sun, 22 Feb 2026 22:48:55 +0000

Loved this! Thank you!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 16 Feb 2026 17:46:48 +0000

In reply to Erin. Love the almond extract, Erin! So glad everyone enjoyed them

By: Erin

Erin — Fri, 13 Feb 2026 19:50:26 +0000

Absolutely wonderful. I brought them to a meeting and they were gone instantly, with many OMG’s these are delicious.
A light soft, but crispy cookie. I put my cookies in the refrigerator for about 15 minutes before baking. I also add a drop of almond extract to the raspberry jam. I will definitely make them again.

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Tue, 20 Jan 2026 18:53:29 +0000

In reply to Heaven. Hi Heaven, we store them in an airtight container at room temperature.

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Mon, 19 Jan 2026 21:02:35 +0000

In reply to Lanz. Chocolate and sprinkles sound delicious! We're glad you enjoyed these cookies, Lanz!

By: Jennifer Etchison

Jennifer Etchison — Sun, 18 Jan 2026 20:22:39 +0000

In reply to Randy Z. Try donut sugar. it will stay in the cookie unlike powdered sugar. I buy mine on Amazon. It's great for pastries

By: Lanz

Lanz — Sat, 17 Jan 2026 01:14:52 +0000

Came out so well! I did have to add a few tablespoons of water to bring the dough together. The recipe made a lot of cookies! I didn’t sandwich them all – I dipped some half in chocolate and added sprinkles. Really delicious and buttery!

By: Randy Z

Randy Z — Thu, 08 Jan 2026 12:26:09 +0000

In reply to Sharronda Faber. I froze them. I wrapped each cookie individually in plastic wrap and then put them in a zip lock bag. I defrosted one yesterday. It was delicious. You do lose the look of the powdered sugar on top. You could probably add more if you were looking to serve them to guests.

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 17:12:13 +0000

In reply to Eugene. Hi Eugene! Your cookie dough was likely just thicker than mine.

By: Eugene

Eugene — Wed, 31 Dec 2025 10:32:55 +0000

We used the same recipe with the exact measurements but only got 12 cookies.

By: Dr. J

Dr. J — Sat, 27 Dec 2025 16:02:57 +0000

My wife and I have been making cookies every Christmas for at least 40 years. We have some old standbys that we always make and we often try something new just for kicks, but until this year we’d never tried linzer cookies because they seem too complicated. Well, guess what: after making these, we now have a new favorite! Our friends and neighbors loved them and we did too. We followed the recipe exactly (I especially appreciate having the ingredient weights) and they came out perfect.

By: Heaven

Heaven — Wed, 24 Dec 2025 00:04:55 +0000

In reply to Sam Merritt. Are there any tricks to storing these? I thought they were perfect the day I made them but as soon as the next day they got much more soft.