Lightened Linzer Cookies

Light up the calories and fat in your Christmas cookies. You can still enjoy a delicious, jelly filled Linzer cookie in a healthy form. Don’t forget to leave some for Santa.

Pin these to your cookie board - Lightened Linzer Cookies Low Calorie Low Fat Cookies

My Mom has been making linzer cookies for almost as long as I can remember. I love the little jam filled goodies with an almond crunch to it. There is something so addicting about the mix of flavors. So I decided to take up the challenge to lighten them up. Boy was I happy with the results. My new linzer cookies still have a great crunch and the lovely jam filing but they also have less butter thanks to the addition of Greek Yogurt.

I really am a sucker for a linzer cookie. There is a fantastic German restaurant in Helen, GA that makes gigantic and utterly scrumptious linzer cookies. Usually around Christmas time we will drive up there for lunch and of course, a cookie. They happen to put powdered sugar on theirs which gets all over but is so worth it. I skipped the powdered sugar in lieu of fewer calories.

You can put whatever kind of jam you want, just make it a good quality one. You can use sugar-free, low sugar or regular. The calories will be different so use what is best for you. You can also use a variety of flavors or use the more traditional raspberry. Apricot is my current favorite. Another little tip, you can freeze the linzers! That way they are fresh whenever you feel the need to have one. Let them sit out for a few minutes to defrost and they will be perfect to pop in your mouth and enjoy.

So go get your baking on and make a batch today! I would love to hear what jam you like best!

Pin these to your cookie board - Lightened Linzer Cookies Low Calorie Low Fat Cookies

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Lightened Linzer Cookies
Recipe type: Dessert, cookies, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 ¼ cups (150) all purpose flour
  • ¾ cup(90) whole wheat pastry flour
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt
  • 4 tbsp. (2 oz) unsalted butter, softened
  • 2 tbsp. non fat greek yogurt
  • ¾ cup(90) confectioners sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ tsp. grated lemon zest
  • 1 tbsp. eggbeaters, lightly beaten
  • 2 tbsp. chopped blanched almonds, crushed
  • ⅓ cup low sugar raspberry preserves or any other flavor you want
  1. In a medium bowl, whisk together all-purpose flour. wheat flour, baking powder and salt.
  2. In a bowl of a stand mixer, beat the butter, yogurt, sugar, egg and vanilla.
  3. Turn to low speed and stir in the flour mixture and lemon zest.
  4. Shape the dough into a ball. Wrap with plastic wrap and chill for 1 hour or until firm.
  5. Preheat oven to 350°.
  6. Coat a baking sheet with non-stick cooking spray or cover with parchment paper.
  7. Lightly flour your work surface and roll out the dough to ⅛ inch thick.
  8. Using a cookie cutter, cut out 60 small circles. Place 30 on the baking sheet.
  9. Top each cookie on the baking sheet with ½ tsp. preserves.
  10. Using a smaller circle, cut out the center of the remaining 30 circles. Remove the middle and place the outside circle on top of the jam topped cookie bottom.
  11. Brush lightly with egg substitute and sprinkle with almonds.
  12. Bake for 8 to 10 minutes.
  13. Place baking sheet on a wire rack and cool for 5 minutes.
  14. Transfer cookies directly onto the wire rack and cool completely.
  15. Fat 2 grams Carbs 10 grams Protein 1 gram
Nutrition Information
Serving size: 1 cookie Calories: 61 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 10 Fiber: 1 Protein: 1 Cholesterol: 11

  Happy Healthy Eating,


But wait, there’s more. Check out these deliciously, light cookie recipes:

Light & Healthy Pumpkin Cookies with Vanilla Butter Frosting www.fooddonelight.comLightened Pumpkin Cookies with Buttercream Frosting

Lightened Coconut Orange Snowball Cookies www.fooddonelight.comCoconut Orange Snowballs

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  1. Jo-Anne says

    I just finished making these. First time ever making Linzer Cookies. I’ve had the linzer cutter for years but never took the time. This recipe was very easy to follow, although I was hesitant to bake the jam with the cookie. All other recipes I’ve seen have you bake the top separate from the bottom and then sandwich them together. The only thing I had to do differently was to cut back on the jam (Polaner all fruit) to 1/4 tsp since most of it ran out of the cookie when I used 1/2 tsp. But I’m sure each jam is different.

    I’ll make these again.

  2. Jess @ Flying on Jess Fuel says

    Yum! These sound great! I still have some homemade jam from this summer, so I may need to try them. I am hosting a Christmas cookie blog hop and would love for you to come share these!

  3. says

    Congratulations! You’ve been featured on Handy Man, Crafty Woman’s Wicked Awesome Wednesday. Please feel free to stop by the site to pick up your “I’ve been featured!” button. Thank you for sharing your cookie recipe!


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