There’s something truly magical about the delicate, nutty crunch paired with a burst of sweet raspberry in this Pistachio Linzer Cookies Recipe. From the first buttery bite to the festive sprinkle of powdered sugar, you'll find these cookies are a charming treat worth making again and again.
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Why You'll Love This Recipe
I’ve made countless cookies over the years, but these Pistachio Linzer cookies hold a special place in my heart. They’re elegant enough for holidays or gifting but surprisingly easy to whip up on any cozy afternoon. Plus, the pistachios add such a lovely depth of flavor that feels luxurious without any fuss.
- Perfectly tender texture: The ground pistachios make the dough buttery and crumbly without drying out, creating a melt-in-your-mouth bite every time.
- Beautiful festive flair: With the classic jam center and powdered sugar dusting, these cookies look stunning on any holiday plate or gift box.
- Customizable flavors: Swap in different jams or add a hint of green with food coloring to match any occasion or mood.
- Easy to make ahead: The dough chills beautifully, and these cookies freeze well before assembling, so you can prep without stress.
Ingredients & Why They Work
This Pistachio Linzer Cookies Recipe balances simple pantry staples with the nutty richness of pistachios and the bright tang of raspberry jam. The blend makes every bite irresistible and perfectly textured.

- Pistachios: Grinding your own pistachios adds fresh, earthy flavor and a lovely crumbly texture.
- All-purpose flour: It’s the backbone for structure, but you can swap gluten-free if needed to keep these accessible.
- Salt: Just a pinch to balance sweetness and enhance the nutty notes.
- Unsalted butter: Make sure it’s super soft (but not melted) for that creamy dough consistency.
- Light brown sugar: Adds moisture and a hint of caramel flavor that works beautifully with the pistachios.
- Vanilla extract: A fragrant boost that rounds out the flavor perfectly.
- Green gel food coloring (optional): Fun for festive colors without watering down the dough.
- Raspberry jam: Classic Linzer filling — sweet, tart, and perfect contrast to the buttery cookie.
- Powdered sugar: Adds magic dusting for the finishing touch and extra sweetness.
Make It Your Way
One of my favorite things about this Pistachio Linzer Cookies Recipe is how easy it is to personalize. Whether I’m mixing up the jam flavors or playing with shapes, it’s always a chance to get creative in the kitchen.
- Variation: I love swapping raspberry jam for apricot or even fig preserves when I want a twist — it changes the whole vibe but keeps that jammy goodness.
- Dietary swaps: Using gluten-free flour blends lets friends with sensitivities enjoy them without missing out.
- Seasonal flair: Adding a few drops of orange zest or almond extract can make these cookies festive beyond the holidays.
Step-by-Step: How I Make Pistachio Linzer Cookies Recipe

Step 1: Grind the Pistachios for That Perfect Crumble
Start by pulsing the shelled pistachios in a food processor until they’re finely ground—think small crumbs, not a paste. This step is quick but critical, because it gives the cookies their signature texture and rich pistachio flavor. Mix the ground nuts with flour and salt so they’re evenly dispersed and ready for the buttery goodness.
Step 2: Cream the Butter, Sugar, and Vanilla
In a separate bowl, I start with very soft butter (not melted!) and cream it with the brown sugar and vanilla extract until everything is smooth without lumps of butter. If you want to add that festive green hue, now’s the time to stir in a few drops of gel food coloring — just take it slow as a little goes a long way!
Step 3: Bring the Dough Together
Slowly add your flour and pistachio mixture to the butter bowl. It’ll look crumbly at first—that’s okay! I often finish mixing by hand because the dough needs a little attention to come together. Press it gently into a ball, just enough so it holds, but don’t overwork it.
Step 4: Chill Out (Literally!)
This is the step I never skip: pressing the dough into a disc, wrapping tightly with plastic wrap, and chilling for a minimum of 2 hours (or overnight). Chilling keeps the cookies from spreading too much in the oven and helps maintain clean, pretty edges—trust me, it’s worth the wait.
Step 5: Roll and Cut
Roll the chilled dough on a lightly floured surface to about ¼ inch thick. Don’t worry if the edges crumble a bit; I found that gently patching them works just fine. Use a 2-inch round cutter for the cookie bases. For half the cookies, cut smaller shapes like hearts or circles out of the centers to create the classic Linzer “window.” This combo of solid and cutout cookies bakes beautifully.
Step 6: Bake to Perfection
Bake the cutout cookies for 7 minutes and the whole cookies for 8 minutes at 350°F. This little time difference ensures the solid cookies cook through without overbaking the delicate cutouts. Once out of the oven, I dust the cutouts with powdered sugar right away—it sticks best while the cookies are warm.
Step 7: Assemble Your Cookie Sandwiches
Once your cookies are completely cooled, spread about a teaspoon of raspberry jam on each solid base. Then, gently press a cutout cookie on top to make your cookie sandwich. This fresh jam center is hands-down my favorite part—you get a burst of sweetness paired with that buttery pistachio crunch.
Top Tip
After making this Pistachio Linzer Cookies Recipe multiple times, I’ve discovered some simple hacks that take your cookies from great to unforgettable.
- Chill Twice: I sometimes chill the dough after mixing, then again after cutting the shapes for perfect hold and cleaner edges.
- Dust While Warm: Sprinkling powdered sugar on the cutouts while they’re still warm helps it adhere better, giving that beautiful snowy finish.
- Use a Sharp Cutter: Make sure your cookie cutters have clean edges so the shapes come out perfectly without tearing.
- Jam Consistency: Choose a thicker jam to avoid soggy cookies—you want just the right amount of spread without it soaking in.
How to Serve Pistachio Linzer Cookies Recipe

Garnishes
I keep it classic with a simple dusting of powdered sugar on the top cookies—it makes the green pistachios and red jam pop, especially around the holidays. Sometimes, a few extra crushed pistachios pressed gently onto the sides add a nice, nutty crunch and look.
Side Dishes
These cookies are wonderful paired with a hot cup of espresso or chai tea. I’ve also enjoyed them alongside a sharp cheddar or Brie board for a festive gathering—cookies and cheese are surprisingly delightful together!
Creative Ways to Present
For holiday parties, I like to stack them in festive tins lined with parchment and tied with rustic twine. They also look gorgeous arranged on plates with fresh cranberries, rosemary sprigs, or edible flowers around for a pop of color and celebration.
Make Ahead and Storage
Storing Leftovers
Leftover assembled cookies keep well stored at room temp in an airtight container for about 2 days. I usually eat them up sooner, but if needed, refrigerate for up to 5 days. Just bring them back to room temp before serving for the best flavor and texture.
Freezing
I highly recommend freezing the unbaked dough or baked, unfilled cookies. Wrap tightly to avoid freezer burn, and thaw overnight in the fridge. Add the jam and assemble fresh for an easy, make-ahead treat any time you want.
Reheating
For a freshly baked feel, warm assembled cookies in a low oven (about 300°F) for a few minutes. This helps the butter soften just slightly and brings out the aroma of pistachios and vanilla without melting the jam.
Frequently Asked Questions:
Yes! Just substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. I recommend one that includes xanthan gum for better texture. The dough and baking times stay the same.
Chilling the dough solidifies the butter which helps prevent the cookies from spreading too much while baking. This keeps edges sharp, shapes intact, and the texture tender and crumbly rather than thin and hard.
Absolutely! While pistachios are traditional and give a unique flavor, you can substitute ground almonds or hazelnuts for a different but equally delicious taste. Just grind them finely to maintain the dough's texture.
I find raspberry jam to be the classic staple thanks to its bright tartness and smooth texture, but apricot or red currant jelly work beautifully too. Just choose thick jams to avoid soggy cookies.
Final Thoughts
This Pistachio Linzer Cookies Recipe has become one of my go-to treats for celebrations and cozy afternoons alike. Its fragrant pistachios, tender crumb, and jammy centers create such a beautifully balanced bite that I’m always excited to share. I hope you find joy making and eating these as much as I do—don't hesitate to make them your own and savor every moment!
Print
Pistachio Linzer Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These Pistachio Linzer Cookies are delicate, buttery sandwich cookies filled with raspberry jam and dusted with powdered sugar. Featuring finely ground pistachios in the dough and a charming heart-shaped cutout, they are perfect for festive occasions or a delightful treat any time of year.
Ingredients
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour (gluten-free if needed)
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (very soft but not melted, 170g)
- ½ cup light brown sugar (packed)
- 2 teaspoon vanilla extract
- Green gel food coloring (optional, 2-3 drops)
For Assembly
- ½ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Grind pistachios: Add the shelled pistachios to a food processor and pulse until finely ground. Transfer them to a bowl and whisk together with the flour and salt until evenly combined.
- Mix wet ingredients: In a large bowl, combine the softened butter, light brown sugar, and vanilla extract. Mix with a spatula or an electric mixer on low speed until smooth with no butter clumps. If using, add green gel food coloring and stir until the desired hue is reached.
- Add dry ingredients: Gradually add the flour and pistachio mixture to the wet ingredients. Stir until the dough begins to come together and pulls away from the sides. You may need to finish mixing by hand as the dough will be slightly dry and crumbly. It should form a ball when pressed firmly.
- Chill the dough: Turn the dough onto a piece of plastic wrap and shape into a firm disc. Wrap tightly and refrigerate for 2 hours or overnight to firm up the dough and prevent spreading during baking.
- Cut the cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Using a 2-inch round or fluted cookie cutter, cut out circles. For half of the cookies, cut a smaller shape (such as a heart) from the center to create the Linzer top pieces.
- Bake the cookies: Arrange the cookies with the cutouts on one baking sheet and the whole cookies on the other. Bake the cutout cookies for 7 minutes and the whole cookies for 8 minutes. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust the cutout cookies with powdered sugar if desired.
- Assemble the cookies: Spread about 1 teaspoon of raspberry jam on each whole cookie. Carefully press a cutout cookie on top to form a sandwich. Store the assembled cookies at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use any round or fluted cookie cutter and a smaller cutter for the centers; premade Linzer cookie cutters work well.
- Do not skip chilling the dough for 2 hours to prevent spreading and maintain shape.
- The dough can be made and refrigerated up to 2–3 days ahead; unfilled baked cookies freeze well.
- Store cookies tightly covered at room temperature for up to 3 days or in the fridge up to 1 week.
- Feel free to use different shapes or jams according to your preference.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg






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