There’s something irresistibly charming about these nutty, jam-filled delights — that’s exactly why this Pistachio Linzer Cookies Recipe has become a go-to in my kitchen. The tender pistachio-kissed dough and the sweet raspberry jam make a perfect pair you’ll want to bake again and again.

A white plate filled with about 20 round green cookies, each with scalloped edges and a heart-shaped cutout in the center showing dark red jam inside; the cookies have a rough texture with small bits of nuts visible, some are stacked with two layers and jam in the middle, one cookie is broken showing the jam layer inside, and the plate is sprinkled with crushed nuts around the cookies. To the left, there is a small white bowl with red jam topped with crushed nuts, and to the right, a wooden bowl filled with pistachio nuts. The cookies and bowls sit on a white marbled surface scattered with crushed nuts and cookie crumbs, with two silver cookie cutters near the bottom right corner of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Linzer Cookies Recipe
Top Tip
How to Serve Pistachio Linzer Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Linzer Cookies Recipe

Why You'll Love This Recipe

I’ve made plenty of Linzer cookies over the years, but swapping almonds for pistachios adds such a delicious twist that I can’t stop sharing. This Pistachio Linzer Cookies Recipe is not just about the flavor — it’s the texture, the color, and that little surprise of jam peeking through that always brings a smile.

Unique Nutty Flavor: Pistachios lend a rich, buttery essence that’s more vibrant and distinct than traditional nuts.
Beautiful Green Hue: The subtle use of green food coloring creates festive, eye-catching cookies that are as pretty as they are tasty.
Perfect Texture: These cookies have a tender crumb that still holds their shape fabulously — ideal for sandwiching jam!
Easy to Customize: Whether you want different jam flavors or cookie shapes, this recipe adapts beautifully to your mood or season.

Ingredients & Why They Work

The magic of this Pistachio Linzer Cookies Recipe really comes from balancing simple pantry staples with the richness of pistachios and the burst of fruity jam. Each ingredient plays a part, so you’ll want to use the best you can get.

Flat lay of a small pile of unshelled green pistachios beside a small white ceramic bowl filled with finely ground shelled pistachios, a neat mound of all-purpose flour on a white ceramic plate, a small white bowl of fine salt, a slab of unsalted butter resting on a simple white ceramic dish, a small heap of light brown sugar on a white ceramic plate, a small white bowl containing clear vanilla extract, a small white bowl filled with vibrant red raspberry jam, and a small white ceramic dish lightly dusted with powdered sugar, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pistachios: Use shelled, unsalted pistachios for that fresh, vibrant flavor. Grinding them finely ensures they blend seamlessly into the dough without gritty bits.
All-Purpose Flour: Provides structure to the cookies; you can swap gluten-free flour if needed but look for a blend that mimics regular flour for the best results.
Unsalted Butter: Soft but not melted is key here — it creates tenderness without excess spread.
Light Brown Sugar: Adds subtle caramel notes and moisture, making the cookies soft.
Vanilla Extract: A classic flavor booster that complements the nuts and jam beautifully.
Green Gel Food Coloring (optional): Just a few drops for that hint of festive color — it’s great for holiday baking or when you want a visual pop.
Raspberry Jam: Tart and sweet, raspberry is the traditional choice for Linzer cookies, but feel free to experiment with apricot or strawberry.
Powdered Sugar: For dusting the top cookies — it adds a delicate sweetness and makes the cookies look extra special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Pistachio Linzer Cookies Recipe is how easy it is to tailor to your tastes. I often switch up the jam or add a little extra zest to the dough to shake things up. Don’t be shy — these cookies love a bit of creativity.

Jam Variations: I once swapped raspberry for homemade apricot jam, and it was a hit. Blueberry and even fig preserves work beautifully if you want something less tart.
Nut Swaps: While pistachios are the star here, you can try almonds or walnuts for a different but still delicious take.
Food Coloring Fun: Use natural food colorings like matcha powder for a different green, or skip it altogether for a rustic look.
Mini Cookies: Try smaller cookie cutters for bite-sized treats perfect for gifting or party trays.

Step-by-Step: How I Make Pistachio Linzer Cookies Recipe

The image shows a close-up of green sandwich cookies with scalloped edges stacked on a white plate with a red patterned rim. Each cookie has a heart-shaped hole in the top layer, revealing a dark red jelly filling inside. The cookies have a crumbly texture with small orange and brown specks scattered throughout. One cookie near the center is partially eaten, showing the thick jelly layer between the two green cookie layers. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grind the Pistachios Just Right

Start by pulsing the shelled pistachios in your food processor until finely ground — I aim for a coarse flour texture without turning it into a paste. This step is key to keeping that lovely green pistachio flavor throughout the dough. Then, whisk them with the flour and salt in a bowl so all your dry ingredients are nicely combined.

Step 2: Cream the Butter and Sugar

In a separate bowl, soften your unsalted butter until it’s soft but still holds its shape (think room temp, not melted). Mix it with the brown sugar and vanilla extract until smooth. I sometimes use a hand mixer on low speed to get a silky finish quickly. If you’re adding green gel food coloring, stir it in now for that perfect pistachio tint.

Step 3: Bring the Dough Together

Add your dry mixture into the wet butter mixture and stir until the dough starts to form, pulling away slightly from the bowl. It’s okay if it’s a bit crumbly — I often finish kneading it gently with my hands. Press it into a firm disc, wrap tightly in plastic wrap, and chill it for at least 2 hours so the dough firms up and bakes with crisp edges.

Step 4: Cut and Bake Your Cookies

Once chilled, roll your dough out to about ¼-inch thickness on a lightly floured surface. Use your favorite round cookie cutter (2-inch is ideal) to cut whole circles. For half the cookies, cut out your smaller shapes in the center to create that signature Linzer look — hearts are my favorite! Bake these cookies on parchment-lined sheets, keeping an eye on baking times: the cutout tops only take 7 minutes, while the whole bases need about 8 minutes. Let them cool completely before assembling.

Step 5: Assemble With Jam and a Dusting of Love

Spread about a teaspoon of raspberry jam onto the whole cookie base. Then gently place your cutout cookie on top, pressing lightly but firmly to sandwich the jam inside. I like to dust the tops with powdered sugar — it adds a pretty touch and a hint of extra sweetness. Store them at room temperature for a couple of days or keep chilled to enjoy over a longer stretch.

Top Tip

Having made these cookies many times, these tips saved me from some frustrating bumps along the way — I’m happy to share so you get perfect Pistachio Linzer Cookies every time!

Keep Butter Soft, Not Melted: This helps your dough hold together without becoming greasy or spreading too much during baking.
Don’t Skip the Chill: Sitting in the fridge is crucial for firm dough that cuts clean shapes and bakes up crisp edges.
Gentle Rolling: Use minimal flour when rolling to avoid toughening the cookies, and handle the dough gently to keep the crumb tender.
Separate Baking Sheets: Since cutout tops bake faster, use two trays to keep baking times perfect and avoid overbaking.

How to Serve Pistachio Linzer Cookies Recipe

Pistachio Linzer Cookies - Serving Suggestion

Garnishes

I love dusting the tops of the cutout cookies with powdered sugar — it really makes the pistachio green pop and gives that classic Linzer look. For holiday occasions, I sometimes add finely chopped pistachios on the edges for extra crunch and a pretty finish.

Side Dishes

These cookies pair wonderfully with a cup of afternoon tea or freshly brewed coffee. Sometimes I serve them with a light citrus salad or even a scoop of vanilla ice cream for a festive dessert spread — the tartness of the jam balances beautifully with creamy flavors.

Creative Ways to Present

For gatherings, try displaying these Pistachio Linzer Cookies in a tiered cookie stand layered with pine sprigs or edible flowers. You can also package them in clear gift boxes tied with a ribbon — friends love receiving these as homemade gifts! For Valentine’s Day, heart-shaped cutouts filled with raspberry jam make a romantic touch.

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep my Linzer cookies tightly sealed in an airtight container at room temperature. They stay perfectly fresh for up to 2 days, but if you want to stretch that, refrigerate them for up to 5 days — just bring them back to room temp before serving for the best flavor and texture.

Freezing

If you want to prepare ahead, freeze the unbaked cookie dough wrapped tightly in plastic or freeze the baked but unassembled cookies in airtight containers. Thaw overnight in the fridge before baking or assembling. This trick keeps your cookies tasting fresh and beautifully crisp whenever you need them.

Reheating

I usually don’t reheat assembled cookies because the jam can soften the dough, but if you want that freshly baked warmth, gently warm the unfilled cookies in a low oven (about 300°F for 3-4 minutes) before sandwiching with jam. This gives you that just-out-of-the-oven feel without risking runny jam.

Frequently Asked Questions:

Can I make Pistachio Linzer Cookies Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a quality gluten-free blend designed for baking. Make sure the blend contains xanthan gum or a similar binder to keep the dough’s texture just right.

What’s the best way to prevent the cookie dough from sticking while rolling?

Lightly dust your work surface and rolling pin with flour, but don’t overdo it — too much flour can make the dough tough. You can also chill the dough again if it feels too sticky before cutting your shapes.

Can I use other jams besides raspberry in this recipe?

Yes! While raspberry jam is traditional, I’ve had great results using apricot, strawberry, or even mixed berry jams. Just choose a jam with a good balance of sweetness and tartness.

How long do Pistachio Linzer Cookies stay fresh?

Stored properly in an airtight container at room temperature, these cookies stay fresh for about 2 to 3 days. Refrigerating them can extend freshness to about a week, but bring them to room temperature before eating for best texture.

Final Thoughts

Honestly, this Pistachio Linzer Cookies Recipe holds a special spot on my baking shelf. Each time I make it, I’m reminded that the best cookies are the ones made with a bit of love and a nod to tradition — but a playful twist never hurts. Trust me, once you try these, you’ll have a new favorite cookie to share at every gathering, with plenty of smiles around the table.