If you’re on the hunt for a cookie that’s as delightful to look at as it is to eat, you’ve got to try this Delicious Raspberry Linzer Cookies Recipe. These cookies are a glorious combination of buttery, tender dough with a sweet-tart raspberry jam center that’s just bursting with flavor. Honestly, every time I make these, they vanish in no time—my family goes crazy for them! Stick around because I’ll walk you through exactly how to make these beauties, sharing tips to help you nail every step.
Why You’ll Love This Recipe
- Classic Elegance Made Easy: These cookies look like fancy bakery treats but are surprisingly straightforward to make at home.
- Perfect Texture: The dough is tender yet holds up beautifully with a delicate crumb that’s melt-in-your-mouth good.
- Customizable Flavors: You can easily swap jams or tweak spices to make this recipe your own.
- Great for Gifting: They package up beautifully and will wow anyone you share them with.
Ingredients You’ll Need
The magic of this Delicious Raspberry Linzer Cookies Recipe is in the balance of rich, buttery dough and luscious raspberry filling. The almond flour lends a subtle nuttiness, while cornstarch helps keep the cookies tender and light. Here’s what I always have ready before I start baking:
- Unsalted butter: Softened butter is key to getting that light, fluffy dough texture.
- Granulated sugar: Adds sweetness without overpowering any of the other flavors.
- Light brown sugar: I love how the molasses in brown sugar adds depth and a touch of caramel flavor.
- Ground cinnamon (optional): Just a hint here adds a cozy warmth that’s subtle but lovely.
- Vanilla extract: The real MVP for bringing all the flavors together.
- All-purpose flour: The classic base for cookie dough, giving structure to the cookies.
- Almond flour: For that signature nutty undertone, but I’ve got a note on making these nut-free if needed.
- Cornstarch: Keeps the cookies tender and prevents them from getting too crumbly.
- Salt: The little pinch that balances the sweetness beautifully.
- Raspberry jam: Use your favorite quality jam; homemade or store-bought, just make sure it’s thick and flavorful.
- Powdered sugar (optional): Perfect for dusting — it makes your cookies look as pretty as they taste.
Variations
I love playing around with this Delicious Raspberry Linzer Cookies Recipe — it’s versatile, so you can make it your own and fit it to whatever occasion or dietary need you have.
- Nut-Free Version: I discovered that swapping almond flour for extra all-purpose flour makes these cookies just as tender and delicious for anyone with nut allergies.
- Different Jam Flavors: My kids adore switching it up with apricot or strawberry jam — it’s fun to try new tastes each time.
- Spice it Up: Adding a pinch of cardamom or ginger instead of cinnamon gives the cookies an unexpected but delightful twist.
- Gluten-Free Option: Using a gluten-free flour blend works really well here, just be sure to chill the dough a bit longer to help it firm up for rolling.
How to Make Delicious Raspberry Linzer Cookies Recipe
Step 1: Cream Butter and Sugars Until Fluffy
Start by beating your softened butter with granulated sugar, brown sugar, and a pinch of cinnamon if you’re using it. I always use my electric mixer here — it takes about 30 to 60 seconds until the mixture is light and fluffy. This step is crucial because it helps create that tender, melt-in-your-mouth texture the cookies are known for. Once fluffy, stir in the vanilla extract and let those flavors get cozy together.
Step 2: Combine Flours and Salt, Then Blend with Butter Mixture
In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt. Slowly add this dry mix into the butter and sugar mixture, stirring gently just until combined. Be careful not to overmix here — your dough should be uniform but still soft. Overworking it can make the cookies tough, and nobody wants that.
Step 3: Chill Dough for Easier Handling
Divide your dough into two discs, wrap each tightly in plastic wrap, and pop them into the fridge for at least 30 minutes. I’ve found this step makes rolling the dough out way easier and helps the cookies keep their shape when baking. While the dough chills, preheat your oven to 350°F (175°C) — everything’s ready to go once you’re done chilling!
Step 4: Roll and Cut Your Linzer Cookies
Work with one chilled disc at a time, rolling out to about 1/8-inch thick on a lightly floured surface. I love using scalloped edge cookie cutters for the outer shape because they add that classic, pretty look. Cut out circles about 2 ½ inches wide for the base. For half the cookies, cut smaller shapes — like little hearts or stars — in the center to create those charming “windows.” If you don’t have a tiny cookie cutter, don’t worry! The circular end of a piping tip works like a charm.
Step 5: Bake Separately and Cool
Place cookies with cutouts on a different baking tray from the solid cookies — this helps everything bake evenly. Bake at 350°F (175°C) for 9-10 minutes until the edges just start to turn a soft golden color. Cool them completely on a wire rack before moving on to assembly. Trust me, this cooling part is key to avoiding any jam spills or cookie breakage.
Step 6: Assemble and Dust with Powdered Sugar
Once cooled, dust the cutout cookies lightly with powdered sugar to give that signature snowy appearance. Then, spoon a heaping teaspoon of raspberry jam onto the flat bottom cookies. Carefully sandwich them with the powdered tops. The combo of sweet jam peeking through those pretty windows is just irresistible — it’s what makes this Delicious Raspberry Linzer Cookies Recipe so special.
Pro Tips for Making Delicious Raspberry Linzer Cookies Recipe
- Chill the Dough Properly: I always chill my dough well — it makes rolling out easier and prevents the cookies from shrinking in the oven.
- Use Thick Jam: Choosing a thick, high-quality raspberry jam is a game-changer; watery jam can make your cookies soggy.
- Separate Baking Sheets: Baking cutout cookies and solid cookies on different trays helps achieve perfectly even baking.
- Don’t Overmix Dough: Mixing just enough to combine keeps the texture tender and delicate, which is exactly what you want.
How to Serve Delicious Raspberry Linzer Cookies Recipe
Garnishes
I love to dust these cookies with a light coating of powdered sugar just before serving — it adds a snowy, festive touch. Sometimes I sprinkle a tiny bit of finely chopped pistachio around the edges for a little color and crunch, especially for holiday occasions.
Side Dishes
These cookies are perfect alongside a hot cup of tea or coffee — personally, I’m a big fan of Earl Grey or a floral chamomile. For dessert spreads, serving them with fresh berries and whipped cream feels like a grown-up treat that everyone enjoys.
Creative Ways to Present
For special gatherings, I arrange the Raspberry Linzer Cookies in alternating layers with wax paper in a pretty tin or box, tied with a ribbon. I’ve even used mini cookie stacks wrapped in cellophane bags for cute party favors—it’s a conversation starter every time!
Make Ahead and Storage
Storing Leftovers
These cookies actually keep very well in an airtight container at room temperature for up to 5 days. I like to store them layered with parchment paper to keep them from sticking together. Every time, they hold onto their crisp edges and that lovely jam center stays just right.
Freezing
If you want to freeze them, I recommend freezing unassembled cookies (cut out the shapes and freeze flat). When you’re ready to enjoy, thaw them completely and then sandwich with fresh jam. This way you keep the dough texture fresh and prevent sogginess.
Reheating
I usually don’t reheat these cookies because they’re best at room temperature, but if they’ve gotten a bit cold or firm, a few seconds in a warm oven (about 300°F) helps soften them without melting the jam or sugar dusting.
FAQs
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Can I make these Linzer cookies nut-free?
Absolutely! To make these cookies nut-free, simply replace the almond flour with extra all-purpose flour in the same amount. The texture will still be tender and delicious, so you won’t lose that classic Linzer feel.
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What type of raspberry jam works best?
Use a thick, high-quality raspberry jam or preserves — avoid runny varieties because they can make the cookies soggy. If you want, you can even use homemade jam for extra flavor and freshness.
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How do I prevent the cookies from sticking while rolling and cutting?
Lightly flour your work surface and rolling pin, and chill the dough well before rolling. If the dough gets too warm, pop it back into the fridge for a few minutes. This keeps the dough from getting sticky and helps maintain the shapes.
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Can I use other types of jam?
Yes! Feel free to swap raspberry jam with apricot, strawberry, or even blackcurrant jam. Each gives the cookies a different but equally delicious twist.
Final Thoughts
Making this Delicious Raspberry Linzer Cookies Recipe became one of my favorite baking rituals because it’s both simple and impressive—and those moments when you see the jam peeking through the tiny windows, dusted with powdered sugar, feel like little celebrations in themselves. Whether it’s for a cozy afternoon treat or your holiday cookie tray, I hope you enjoy this recipe as much as I do. Give it a try and watch how it becomes a new classic in your kitchen, too!
Print
Delicious Raspberry Linzer Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 70 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
Linzer Cookies are classic delicate sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. These buttery almond-flavored treats feature a cutout design on the top cookie, revealing the vibrant jam inside. Perfect for holiday cookie trays, they are easy to make with a soft dough chilled and rolled before baking to golden perfection.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 3 tablespoons light brown sugar (firmly packed)
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- ⅔ cup almond flour (see note to make these nut free)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Filling and Garnish
- ⅓ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Make the dough: Combine softened butter, granulated sugar, brown sugar, and cinnamon in a mixing bowl. Use an electric mixer to beat the mixture until it becomes light and fluffy, which should take about 30-60 seconds. Stir in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. Gradually add this dry mixture into the butter mixture, stirring until just combined without over-mixing to ensure a cohesive dough.
- Chill the dough: Shape the dough into two discs, wrap each tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps in rolling and cutting.
- Preheat oven: Set the oven temperature to 350°F (175°C) while the dough chills.
- Roll and cut cookies: Working with one disc at a time on a lightly floured surface, roll the dough to about ⅛ inch thickness. Use a 2 ½ inch round scalloped cookie cutter to cut out circles. For half the cookies, use a smaller cutter (such as a heart or star shape) to cut a design in the center creating a ‘window’. Transfer cookies to parchment-lined baking sheets spaced about 2 inches apart.
- Bake cookies: Place cookies with cutouts on a separate baking tray from the solid cookies to ensure even baking. Bake in the preheated oven for 9-10 minutes or until the edges just start to turn light golden brown. Cool completely on wire racks.
- Assemble cookies: Dust the top cookies with the cutout windows lightly with powdered sugar. Spoon about a heaping teaspoon of raspberry jam onto the flat backside of the solid cookies. Sandwich with the powdered sugar-topped cookies, pressing gently to spread the jam to the edges without squeezing it out.
Notes
- Linzer cookies are traditionally made with nuts but you can make these nut-free by substituting almond flour with additional all-purpose flour or a gluten-free flour blend.
- Chilling the dough before rolling is essential for easier handling and to maintain the cookie shape while baking.
- Using different shaped cutters for the windows can add a festive touch to your cookies.
- Store assembled cookies in an airtight container to keep them fresh for up to a week.
- This recipe includes a step-by-step video to guide you through the process.
Nutrition
- Serving Size: 1 cookie
- Calories: 159 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
