Hey friends! Today, I’m finally sharing the recipe for one of my personal faves — Pandan Linzer Cookies with Fresh Strawberry Jam. 🍪✨

These little cuties were a total best-seller at my latest @banhboxbakery pop-up this past weekend. 😂 Also, shoutout to my fiancé John, because he officially crowned them his favorite item out of the entire box.

I wanted to create a Linzer cookie recipe without almond flour to keep it nut-free and more accessible for everyone. Instead, we’re using all-purpose flour, pandan extract, and homemade strawberry jam — because once you make jam from scratch, you will never go back to store-bought. Trust.

If you’ve never had pandan before, it’s this super lush, tropical flavor (think vanilla, coconut, and grassy sweetness all rolled into one). It’s super popular in Vietnamese desserts, and it gives these cookies a unique twist that still feels classic.

📋 Pandan Linzer Cookies Recipe Overview

Yield: 15–18 sandwich cookies (30–36 total cutouts)
Prep Time: 1 hour 20 minutes (includes chilling)
Bake Time: 8–10 minutes
Total Time: Around 2 hours

🛒 Ingredients You’ll Need

For the Pandan Linzer Cookies:

2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
¾ cup (170g) unsalted butter, softened
1 egg yolk
2 tbsp pandan juice (fresh or just bump up the extract if you don’t have leaves)
½ tsp pandan extract
1 tsp vanilla extract
¼ tsp salt
(Optional) powdered sugar for dusting

For the Strawberry Jam Filling:

1 lb (450g) fresh strawberries, hulled and chopped
¾ cup (150g) granulated sugar (adjust to taste)
1 tbsp lemon juice
½ tsp lemon zest (optional, for extra brightness)
Optional: 1 tsp cornstarch mixed with 1 tsp water (for extra thickness)

🥄 How to Make Pandan Linzer Cookies with Fresh Strawberry Jam

Step 1: Prep Strawberries Jam:

Hull and roughly chop the strawberries. If you like a smoother texture, mash them lightly with a fork or potato masher.

In a saucepan, combine strawberries, sugar, lemon juice, and zest.
Stir over medium heat until sugar dissolves, then bring to a simmer.
Simmer for 20–25 minutes, stirring occasionally, until the mixture thickens and darkens.

Optional Thickening:

If the jam still feels loose, stir in the cornstarch slurry during the last 2–3 minutes of simmering and cook until glossy and thickened. Let jam cool completely before using. It will thicken more as it cools.

Step 2: Make the Dough

Cream together the softened butter and sugar until pale and fluffy, about 2–3 minutes. Add the egg yolk, pandan juice, pandan extract, and vanilla extract, and mix until smooth.

Sift in the flour and salt and gently mix until the dough just comes together.

Pro Tip: If your dough feels too sticky (sometimes happens with fresh pandan juice), add 1–2 teaspoons more flour.

Split the dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.

Step 3: Roll & Cut

Preheat your oven to 350°F (175°C).

Roll out the chilled dough between two sheets of parchment paper to about ⅛–¼ inch thick. Cut out shapes with your favorite cookie cutters.

For that classic Linzer look, cut little “windows” in half of the cookies.

Place the cut-out cookies onto a lined baking sheet and chill for another 10–15 minutes before baking.
(Chilling again keeps them from spreading too much!)

Step 4: Bake

Bake the cookies for 8–10 minutes, until they’re just set and barely starting to turn golden around the edges.
Cool completely before assembling — no rushing here!

Step 5: Assemble Your Linzer Cookies

Spread about ½ teaspoon of thick strawberry jam onto the flat side of a whole cookie. Top with a “window” cookie and gently press down.

Dust with powdered sugar if you want that extra ✨bakery moment✨.

📦 Storage Tips for Pandan Strawberry Linzer Cookies

Unfilled cookies stay fresh in an airtight container for 4–5 days.
Assembled cookies are best eaten within 2–3 days (they’ll soften slightly but still taste amazing).
Freezing: Freeze the unfilled cookies for up to 1 month. Assemble with jam after thawing!

🛠 Troubleshooting & FAQ

My dough is too soft!
→ Stick it back in the fridge for 10–15 minutes. A quick chill saves the day.

Cookies are spreading too much?
→ Definitely chill the cut shapes before baking! It helps them hold their edges.

Jam leaking out?
→ Use a thick jam or even cook your jam down a little bit more if it feels too runny.

Can I use store-bought jam?
→ You can… but honestly, the fresh strawberry jam makes a huge difference in flavor. You can make a small batch at home with just strawberries, sugar, and lemon juice!

🍓 Why This Pandan Linzer Cookie Recipe Hits Different

There’s just something about the combo of pandan cookies and homemade strawberry jam that feels nostalgic and new at the same time. You get the buttery, shortbread-like base (without almond flour, so it’s more allergy-friendly), the fragrant hint of pandan, and that juicy burst of real strawberries.

These easy Linzer cookies also happen to look super cute — which never hurts, especially when you’re making boxes for pop-ups or gifts.

The fact that they were the first thing to sell out at my @banhboxbakery event tells me you guys love pandan as much as I do! 🌿💚

And honestly? They’re not even that hard. Once you get the hang of the dough chill → roll → cut → bake rhythm, it’s smooth sailing.

🌟 Final Thoughts

If you’re looking for a pandan dessert recipe that feels a little fancy but still super chill to make at home, these Pandan Linzer Cookies with Fresh Strawberry Jam are the move.

Whether you’re baking for a special event, a cute gift box, or just a cozy weekend project, this recipe totally delivers — pretty, flavorful, and so satisfying.

Let me know if you tried it out!! 🍪🌿🍓

How to make Pandan Linzer Cookies with Fresh Strawberry Jam

Recipe by Jen H. DaoCourse: DessertCuisine: asian, americanDifficulty: Medium

Servings

15-18

servings

Prep time

hour

minutes

Cooking time

minutes

Ingredients

For the Pandan Linzer Cookies:
2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
¾ cup (170g) unsalted butter, softened
1 egg yolk
2 tbsp pandan juice (fresh or just bump up the extract if you don’t have leaves)
½ tsp pandan extract
1 tsp vanilla extract
¼ tsp salt
(Optional) powdered sugar for dusting
For the Strawberry Jam Filling:
1 lb (450g) fresh strawberries, hulled and chopped
¾ cup (150g) granulated sugar (adjust to taste)
1 tbsp lemon juice
½ tsp lemon zest (optional, for extra brightness)
1 tsp cornstarch mixed with 1 tsp water (for extra thickness)

Directions

Prep Strawberries Jam:
Hull and roughly chop the strawberries. If you like a smoother texture, mash them lightly with a fork or potato masher.

In a saucepan, combine strawberries, sugar, lemon juice, and zest.

Stir over medium heat until sugar dissolves, then bring to a simmer. Simmer for 20–25 minutes, stirring occasionally, until the mixture thickens and darkens.

Optional Thickening:
If the jam still feels loose, stir in the cornstarch slurry during the last 2–3 minutes of simmering and cook until glossy and thickened. Let jam cool completely before using. It will thicken more as it cools.
Make the Dough
Cream together the softened butter and sugar until pale and fluffy, about 2–3 minutes. Add the egg yolk, pandan juice, pandan extract, and vanilla extract, and mix until smooth.

Sift in the flour and salt and gently mix until the dough just comes together.

Pro Tip: If your dough feels too sticky (sometimes happens with fresh pandan juice), add 1–2 teaspoons more flour.

Split the dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.
Roll & Cut
Preheat your oven to 350°F (175°C).

Roll out the chilled dough between two sheets of parchment paper to about ⅛–¼ inch thick. Cut out shapes with your favorite cookie cutters.

For that classic Linzer look, cut little “windows” in half of the cookies.

Place the cut-out cookies onto a lined baking sheet and chill for another 10–15 minutes before baking. (Chilling again keeps them from spreading too much!)
Bake
Bake the cookies for 8–10 minutes, until they’re just set and barely starting to turn golden around the edges. Cool completely before assembling.
Assemble Your Linzer Cookies
Spread about ½ teaspoon of thick strawberry jam onto the flat side of a whole cookie. Top with a “window” cookie and gently press down.

Dust with powdered sugar.