Strawberry Cardamom Linzer Cookies

I am so glad I am finally able to share with you this recipe for Strawberry Cardamom Linzer Cookies. These beautiful cookies are great for holidays and can be made in different shapes and sizes each time. I was eager to try them out and as Easter is rapidly approaching I think it is a perfect time for them, especially since strawberry season begins. These nutty flavorful cookies always make a good impression on holiday tables and they taste even better than they look. What better way to welcome spring than with these flower-shaped cookies?

Linzer cookies are usually spiced with cinnamon and have raspberry jam for the filling. This time I wanted something different. I’ve used homemade strawberry jam for filling and cardamom instead of cinnamon as it makes such a good pair with the strawberries. I added cardamom in both cookies and jam and the flavor is not too intense.  It is just the right amount to make you fall in love with these cookies from the first bite.

These strawberry cardamom Linzer cookies completely melt in your mouth. They are good to serve from the moment you sandwich them together though after a couple of hours or the day after are divine. The flavors combine so well, and the cookies get softened a bit from the jam. They are one of the best cookies ever.

If you try them out don’t forget to tag me on Instagram as I would love to see how they turned out for you.

Other cookies you may also like.

For other cookie recipes, you may like these Butter Cookies-Pastisetas. The cookies are soft inside, almost melting in your mouth, with a bit of crispy texture on the outside, very buttery and rich. These Brown Butter Snickerdoodle Cookies are also a great choice for any occasion. These Vanilla and Chocolate Swirl Cookies are also one of my favorite cookies that I like to make during the holiday time. These Peach Cookies are also very impressive and very flavorful.

Strawberry Cardamom Linzer Cookies dusted with powdered sugar

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Strawberry and Ricotta Tart
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Strawberry Cardamom Linzer Cookies

Strawberry Cardamom Linzer Cookies

5 from 1 vote
These beautiful Strawberry Cardamom Linzer Cookies are great for holidays, and can be made in different shapes and sizes each time. These nutty flavorful cookies always make a good impression on holiday tables and they taste even better than they look.
Servings 35 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 cup (226 g) unsalted butter
  • 2/3 cup (135g) sugar
  • 2 eggs
  • 1 tsp (5g) vanilla extract
  • 1 cup (100g) ground almonds , toasted or plain
  • 3 cups (380 g) flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) ground cardamom

Strawberry Cardamom Jam

  • 14 oz (400g) fresh or frozen strawberries
  • 1/2 cup (100g) sugar
  • 1 tbsp (15ml) water
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) ground cardamom
  • powdered sugar


  • In a medium bowl combine flour with baking powder, salt and cardamom.
    Linzer Cookies step 1Linzer Cookies step 2
  • In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.
    Linzer Cookies step 3Linzer Cookies step 4Linzer Cookies step 5Linzer Cookies step 6Linzer Cookies step 7Linzer Cookies step 8
  • Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
    Linzer Cookies step 9Linzer Cookies step 10
  • Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.
    Linzer Cookies step 11Linzer Cookies step 12Linzer Cookies step 13Linzer Cookies step 14Linzer Cookies step 15Linzer Cookies step 16
  • Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
  • On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the  cookies to the prepared baking sheet. Re-roll scraps and repeat.
    Linzer Cookies step 17Linzer Cookies step 18Linzer Cookies step 19Linzer Cookies step 20
  • Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
    Linzer Cookies step 23Linzer Cookies step 27
  • Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the  top cookies to the prepared baking sheet. Re-roll scraps and repeat.
    Linzer Cookies step 21Linzer Cookies step 22
  • Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
    Linzer Cookies step 24Linzer Cookies step 28
  • Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
    Linzer Cookies step 25Linzer Cookies step 26
  • Gently sandwich cookies together and let stand for several hours before serving.



Serving: 1gCalories: 93kcalCarbohydrates: 11.1gProtein: 1.4gFat: 4.9gSaturated Fat: 2.5gCholesterol: 16mgSugar: 5.3g
Calories: 93kcal
Course: Dessert, Snack
Cuisine: Austrian
Keyword: christmas cookies, Easter cookies, holiday linzer cookies, linzer cookies, linzer cookies with strawberry filling, strawberry cardamom linzer cookies, strawberry linzer cookies

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Jess @ Sweet Menu Author says:

    Oh I adore linzer cookies! These look wonderful with the fresh strawberry cardamon jam shining through the middle – yum!

  2. marcie Author says:

    I can’t believe I’ve never made Linzer cookies! Yours look gorgeous, and I love that you made your own strawberry jam! Pinning.

  3. mira Author says:

    Your cookies look gorgeous Ella! Love the addition of cardamon and strawberry filling! Pinned 🙂

  4. Kristi @ Inspiration Kitchen Author says:

    Ella, these look so good. I am loving those powdered sugar shots, and the cookies would not last long around my house. I love cardamom – and you’ve made these so beautiful!

    1. Ella-HomeCookingAdventure Author says:

      thank you Kristi:) these cookies didn't last long either.. the next morning were all gone:)

  5. Dedy@Dentist Chef Author says:

    wow, stunning sweet bites

  6. Liz Author says:

    What a classic cookie! Yours are picture perfect!!!

  7. Ashwini Author says:

    Is there a way to make these vegan? i’m a vegan and these cookies look too yummy to pass! 🙂

    1. Ella-HomeCookingAdventure Author says:

      You shoud try margarine instead of butter and skip the eggs..

  8. Tiana Andrews Author says:

    Can I substitute ground hazelnuts instead? Also is ground almonds the same as almond & flour?

    1. Ella-HomeCookingAdventure Author says:

      sure.. you can try with hazelnuts instead.. and yes.. ground almonds is same as almond flour

  9. Tiana Author says:

    Can I use hazelnut flour/meal instead of almond meal/flour?

  10. Tiana Author says:

    Is there a difference between almond meal & flour. If so which is better suited for this recipe?

    1. Ella-HomeCookingAdventure Author says:

      there is no difference.. both are ground almonds.. nothing more

  11. angie Author says:

    Can I use hazelnut instead of almond?

  12. sorry, almond meal and almond flour are not the same.

  13. Diana Author says:

    What kind of butter suits best for this Recipe? 60% or 80%?

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