Raspberry Linzer Cookie Recipe
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This raspberry Linzer cookie recipe produces buttery cookies with tart raspberry jam sandwiched them. They are equally gorgeous and delicious.
Raspberry Linzer cookies are one of my absolute favorite cookies. They always look so beautiful on a cookie tray and taste just as delicious as they are pretty. This recipe is perfect for making these delectable cookies at home.
Linzer cookies are popular for the winter holidays and Valentine’s Day in my area of the country. I, personally, could eat them all year long though which is why I love having an easy to recipe that I can make at home so I don’t have depend on their availability at the store.
What is a Linzer cookie?
Linzer cookies originated from an Austrian Linzer torte. Typically, the dough is similar to shortbread and made with ground nut flour. The sandwich cookies are usually filled with jam and the top cookie has a little cutout or “window” to show off the jam.
Ingredients for Raspberry Linzer Cookies
- All-purpose Flour
- Ground Almonds – You will want finely ground almonds. You can lightly toast the almonds before grinding for even more flavor but that step is completely optional.
- Ground Cinnamon
- Salt
- Butter – Typically, unsalted butter works best for baking. Be sure to take the butter out of the fridge early so it has time to soften.
- Granulated Sugar
- Egg – You will only need the yolk.
- Vanilla Extract
- Raspberry Jam – I usually try to find seedless jam but either will work fine in the recipe.
- Powdered Sugar
Essential Items for This Recipe
You will need a few key tools for this recipe to be a success including:
- Linzer Cookie Cutters – These make the cut out portion of the top cookies so easy!
- Parchment Paper – I love the precut parchment paper sheets because they are so easy to use!
- Rimmed Baking Sheets
- Rolling Pin
How to Make This Raspberry Linzer Cookie Recipe
The full list of ingredients with measurements and step by step instructions can be found below in the printable recipe card. Here is a brief overview of the steps needed to make these delightful raspberry Linzer cookies.
- Start by adding the dry ingredients to a large mixing bowl.
- Mix well to ensure all of the dry ingredients are well combined.
- In the bowl of a stand mixer (you can also do this with a hand mixer but it will take a little more effort), combine the softened butter and granulated sugar.
- Beat the sugar and butter until smooth.
- Add in the egg yolk and vanilla extract and mix well.
- Add in the dry ingredients and mix until well combined.
- Divide the dough into two equal balls and refrigerate for at least one hour. This step is key!
- Roll the chilled dough on a floured surface until each dough ball is about 3-5mm thick.
- Using cookie cutters, cut out the tops and bottoms of the cookies. The tops will have the little windows in them.
- Place cut out cookies onto parchment lined baking sheets and bake.
- Let the cookies cool and then spread jam on the bottoms. Top with the cookie tops and then dust with powdered sugar.
Notes from the Kitchen
- Chilling the dough is essential to success in this raspberry Linzer cookie recipe. This keeps the dough from spreading and helps the cookies keep their shape.
- Since these are typically made during winter months, the house is likely on the warm side. I’d recommend putting your baking pans in the freezer for 10-15 minutes while you are work with the dough.
- Use jam that is room temperature. If you find it is too stiff for easy spreading, you can warm it in the microwave briefly (like 5-10 second max) to loosen it up.
- I skipped the almond extract that is usually used because I don’t think it is necessary. However, if you’d like a little extra almond flavor, you can add 1/2 teaspoon of almond extract at the same time that you add the vanilla extract.
- Store assembled cookies in an airtight container in the fridge for up to 1 week. They actually taste better after a day as the flavors meld!
Whether you are making these raspberry Linzer cookies to enjoy at home, give as a gift, or take to a holiday cookie exchange, they will be a hit. I always get rave reviews whenever I share them with someone and they ask for the recipe so be prepared to share it.
More Great Holiday Cookie Recipes
- White Chocolate Cranberry Oatmeal Cookies
- Red Velvet Cake Mix Cookies
- Dark Chocolate Peanut Butter Cookies
- Gingerbread Cookie Cups
- Melted Snowman Cookies
Raspberry Linzer Cookie Recipe
Ingredients
- 1 cup all-purpose flour spoon and level
- 1 cup finely ground almonds lightly toasted for more flavor
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a bowl, whisk together flour, ground almonds, cinnamon, and salt. Set aside.1 cup all-purpose flour, 1 cup finely ground almonds, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add the egg yolk and vanilla. Mix until smooth.½ cup unsalted butter, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Add dry ingredients and mix just until combined. Dough will be soft but not sticky.
- Divide the dough into two, flatten into discs, wrap in plastic, and refrigerate at least 1 hour (or overnight).
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll dough to about ⅛–¼ inch (3–5 mm) thick on a lightly floured surface.
- For half the cookies, cut a small shape (heart, star, or circle) in the center. For the other half, cut flat rounds. These two will make the tops of your sandwich cookies.*If the weather is warm, place baking sheets in the freezer for 10 to 15 minutes before baking.
- Place cookies on sheets and bake 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
- Dust cut-out tops with powdered sugar.Powdered sugar
- Spread ~1 tsp raspberry jam on each solid base cookie. Gently sandwich with a sugar-dusted top.½ cup raspberry jam
Notes
- Refrigerate the dough for at least an hour or up to overnight.
- If the jam is too stiff, warm it slightly in the microwave before spreading it.
- Store assembled cookies in an airtight container in the fridge for up to 1 week. They actually taste better after a day as the flavors meld.
Nutrition
