finished product of floral linzer cookies

Floral Linzer Cookies

Today we are taking the classic and delicious Linzer Cookies and adding a springy, floral twist. Classic Linzer cookies have a shortbread-y cookie sandwiched together between a jam, like strawberry, raspberry, etc. Today we are taking that same concept but using a sweeter, softer sugar cookie and using that same cookie dough to imprint our floral designs into. And of course, this cookie would not be a Linzer if it wasn’t filled with the sweet and tart strawberry jam.

finished product of floral linzer cookies

What Brand Of Food Dye Is Best?

I will never NOT recommend Americolor Food Gel for the most vivid and saturated results for coloring baked goods. This covers anything from buttercream, cookie dough, cake batter, icing, and so much more. A little bit of dye goes a long way with this brand so your desserts aren’t left with that chemical taste that most food dyes leave.

Coloring Your Linzer Cookie Dough

I found it best to remove about 3/4 cups of dough to be dyed pink (or whatever color you’d like your flowers to be), then to remove about 3-4 Tbsp. of dough to be dyed green for leaves. Of course, for all of my recipes, it’s always encouraged that you add your creative twist to your delicious treats. Start with a small drop of food gel then add more as needed. You can mix the coloring with your hands with gloves, in the bowl with an electric mixer, or by hand with a spoon. Mix just until the coloring is evenly distributed.

Un-colored dough rolled out with flowers and leaves punched out
rolled out dough filled in with pink flowers and green leaves

How To Make Floral Linzer Cookies

This recipe is so easy and fun to make. This is a fun twist on my Printed Sugar Cookie Sandwiches that I created last year. Both recipes are so delicious and perfect for springtime. The key to creating the perfect soft, tender, and delicious cookie is in the preparation of the cookie dough.

Mixing Sugar Cookie Dough

As soon as the dough comes together after adding the dry ingredients to the wet you can stop mixing. Overmixing cookie dough can lead to a tougher, more dense cookie. We want to avoid that and instead, be left with a delicious melt-in-your-mouth textured cookie. The same goes for adding the food dye. Mix just until the color is fully incorporated.

final product flora linzer cookie held up

Chilling The Cookie Dough

Another important step to be taken with this recipe is to chill the cookie dough. Chilling the dough not only makes it easier to handle but it allows for the fat (butter) in the cookies to solidify so our cookies don’t spread too much in the oven and lose their shape.

cut out flower cookies

How To Store Linzer Cookies

These cookies can be stored at room temperature either in a sealed ziplock bag, on a plate sealed with plastic wrap, or in an air-tight container for about 5 days. They can also be stored in the freezer sealed for up to 3 months.

Floral Linzer Cookies

Recipe by Maddison Koutrouba –
4.7 from 3 votes


Cooking time


Total time




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  • 1 cup unsalted butter, room temperature

  • 1 1/2 cup confectioners sugar

  • 1 egg

  • 2 tsp. vanilla extract

  • 2 3/4 cups all-purpose flour

  • 1/4 tsp. baking powder

  • 1/2 tsp. salt

  • 1/3 cups strawberry jam


  • In the bowl of a stand mixer fit with the paddle attachment or in a medium-sized bowl with an electric mixer, cream together the butter and sugar on low speed until smooth.
  • Using a silicone spatula, scrape down the sides of the bowl as you go and add in the egg and vanilla. Continue to mix until everything is fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet and mix until the dough comes together nicely. Scrape down the sides of the bowl as needed to get the dough evenly mixed throughout.
  • Remove 3/4 cups of dough and dye it pink (or whatever color you’d like for your flowers). Remove about 3-4 Tablespoons of dough and dye it green for the leaves.
  • Roll out the remaining uncolored dough to about 1/8″ thick on top of parchment paper for easy movement.
  • Roll out the pink and green dough separately to the same thickness as the uncolored dough.
  • Place each rolled-out sheet of dough onto a cookie sheet then into the fridge to chill for about 25-30 minutes.
  • Preheat the oven to 400 degrees after the dough has chilled.
  • Remove the pink and green dough and cut out as many small flowers and leaves as you can. Feel free to re-roll the scraps until all of the dough has been used up. You may need to place the dough back into the fridge for an additional 10 minutes at a time if it becomes too soft to work with.
  • Using the small cookie cutters that we use to cut out the flowers and leaves, cut out the rolled-out uncolored dough. These empty spots will be filled in with our colored flowers and leaves.
  • Use a larger flower cutter to cut out as many flowers as you can. Place these onto a cookie sheet fit with parchment paper. With half of these cookies, use the small flower cookie cutter to cut out a hole in the center. These will be the tops of our cookies. Bake for 7-8 minutes.
  • Once you’ve cut out as many large flowers as you can, roll the scraps of dough out to the same thickness as before and cut out more large flowers. Since we won’t see the bottom of our cookies, this excess dough, tye dye-looking cookies will be the bottom. Bake as directed in the last step. Let the cookies cool completely on a cooling rack before assembling.
  • Once the cookies are cooled, use a piping bag to pipe 1-2 teaspoons. of jam in the center of each cookie then top with the cookie that has a small flower cut out of the center.
  • Repeat this process for each cookie.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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