If you’re on the hunt for the *ultimate* homemade cookie that’s tender, full of flavor, and just the right amount of sweet, then you’ll want to try this Soft Raspberry Jam Linzer Cookies Recipe. These cookies are soft, buttery, and sandwich a gorgeous tart raspberry jam that perfectly balances every bite. Trust me—once you make these, they’ll be your go-to treat for tea time, celebrations, or just because. I’m excited to share all the tips and tricks that make this recipe a total winner in my kitchen!
Why You’ll Love This Recipe
- Soft, tender texture: These cookies stay delightfully soft even after baking, thanks to the perfect balance of butter and eggs.
- Perfectly sweet with a tart jam center: The raspberry jam adds a fresh pop of flavor that complements the buttery cookie beautifully.
- Pretty and festive presentation: The classic linzer style with cut-out shapes and powdered sugar dusting makes them a standout on any cookie platter.
- Simple to make: This recipe uses straightforward ingredients and steps that work even if you’re not a baking pro.
Ingredients You’ll Need
These cookies come together with simple pantry staples, but each one plays a vital role in creating the tender, flavorful result you’ll love. Here’s a quick run-down of what to gather before you start—pro tip: room temperature butter and fresh eggs make a big difference!
- Unsalted butter: Using unsalted allows you to control the saltiness; plus, letting it soften a bit makes creaming easier.
- Granulated sugar: Adds sweetness and helps create that soft texture when creamed with butter.
- Salt: Just a pinch to balance sweetness and enhance flavors.
- Large eggs: They bind the dough and add richness — always use fresh eggs for best results.
- Vanilla extract: Brings warmth and depth to the cookie dough.
- Almond extract: A little goes a long way in boosting the classic Linzer cookie flavor.
- All-purpose flour: The backbone of your cookies—measure carefully for perfect texture.
- Raspberry or strawberry jam: I love raspberry for its tartness, but strawberry works beautifully too.
- Powdered sugar: For that signature dusted look and a touch of extra sweetness on top.
Variations
One of the things I love about this Soft Raspberry Jam Linzer Cookies Recipe is how easy it is to personalize. Over time, I’ve tried a few tweaks to make them my own, and I encourage you to play around with flavors and fillings to suit your taste.
- Different jam flavors: I’ve swapped raspberry for apricot or blackberry jam, and it still comes out amazing—try your favorite! Just watch the sweetness level.
- Gluten-free option: Using a gluten-free flour blend works well if you want to avoid gluten; just add a bit more almond extract to keep that flavor richness.
- Add a citrus twist: Adding a teaspoon of finely grated lemon or orange zest gives these cookies a fresh zing that pairs beautifully with the jam.
- Nut toppings: I sometimes sprinkle crushed almonds or pistachios on the top cookie before baking for extra crunch and visual appeal.
How to Make Soft Raspberry Jam Linzer Cookies Recipe
Step 1: Creaming the Butter and Sugar to Perfection
Start by letting your butter sit at room temperature for about 10 minutes so it softens but doesn’t melt. In your stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt together on medium speed until the mixture is light and fluffy—that usually takes about 3-5 minutes. This step is key for soft cookies, so don’t rush it!
Step 2: Adding the Eggs and Extracts
Next, add in your eggs and vanilla extract, mixing until everything’s well combined. I like to add the almond extract here too because it amps up that signature nutty flavor that’s so classic in Linzer cookies.
Step 3: Incorporating the Flour Without Overmixing
Slow down your mixer to low and gradually add the all-purpose flour. Mix just until combined—you’ll want the dough to come together without overworking it, which can make your cookies tough. Once the dough forms, dump it onto a sheet of parchment paper for rolling.
Step 4: Rolling and Chilling the Dough
Place another sheet of parchment paper on top of the dough and roll it out gently to about 1/8 inch thickness. Then transfer the whole parchment sandwich onto a cookie sheet and pop it into the fridge for 20 minutes. This chilling step helps keep your cookies from spreading too much during baking and makes cutting them easier.
Step 5: Cutting the Cookies and Freezing Briefly
After chilling, preheat your oven to 350°F (175°C). Use your Linzer cookie cutters—half plain rounds and half with a heart-shaped cut-out in the center—to cut out your cookies. Arrange them on a parchment-lined baking sheet. For an extra clean bake, pop the sheet into the freezer for 3-5 minutes before baking; this prevents spreading and keeps shapes sharp.
Step 6: Baking With Care
Bake for 8-10 minutes. Watch closely because the edges shouldn’t brown—these cookies are soft and slightly pale when done. Let them cool completely on a wire rack before proceeding.
Step 7: Assembling with Jam and Powdered Sugar
Dust the cookies with the cut-outs generously with powdered sugar for that classic look. Then spread a spoonful of raspberry jam on the plain cookies and sandwich them with the sugar-dusted halves on top. I like to let them sit for a few minutes to soak in the jam before digging in—it makes the flavors marry wonderfully.
Pro Tips for Making Soft Raspberry Jam Linzer Cookies Recipe
- Softening—not melting—your butter: I learned that butter that’s too soft makes the dough greasy, and too firm makes it crumbly. Aim for room temperature, gently yielding to a press.
- Avoid overmixing the dough: Once you add the flour, mix just until incorporated; I’ve seen cookies get tough when the dough is overworked.
- Freezing the shaped cookies before baking: This trick ensures the cookies hold their shapes beautifully—don’t skip it!
- Be patient with cooling: Assembling cookies before they’re cool can cause the jam to slide or melt powdered sugar; I wait at least 20 minutes.
How to Serve Soft Raspberry Jam Linzer Cookies Recipe
Garnishes
I usually stick with a dusting of powdered sugar on the top cookie, but when I’m feeling fancy, I sprinkle crushed pistachios or edible rose petals for a pop of color and texture. It makes these cookies feel extra special, especially during the holidays or tea parties.
Side Dishes
Serve these Soft Raspberry Jam Linzer Cookies alongside a hot cup of freshly brewed coffee, herbal tea, or a glass of cold milk. My family often pairs them with simple vanilla ice cream or a berry compote for a cute dessert plate.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a tiered dessert stand with fresh berries and small edible flowers scattered around. Another fun idea is wrapping individual cookies in clear cellophane tied with a pink or red ribbon as sweet party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover Linzer cookies in an airtight container in the fridge—they keep their softness and flavor for up to a week. Just let them come to room temperature before serving so the jam isn’t too firm.
Freezing
You can freeze the unbaked cut cookies by arranging them on a tray lined with parchment and freezing until solid, then transferring them to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time. I’ve found this keeps my cookies fresh and ready for last-minute occasions.
Reheating
Linzer cookies don’t usually need reheating, but if you want to warm them slightly, pop them in a low 275°F oven for 3-5 minutes. This softens the jam and brings out the buttery aroma without drying out the cookie.
FAQs
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Can I use store-bought jam for this recipe?
Absolutely! While homemade jam is amazing, high-quality store-bought raspberry or strawberry jam works beautifully too—just choose one without added chunks or excessive runniness for the best sandwiching.
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Why are my Linzer cookies too hard after baking?
This often happens if the dough is overmixed, or if the cookies are baked too long or at too high a temperature. Be sure to stop mixing once the flour is incorporated and watch the cookies closely; they should be pale with no brown edges.
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Can I make these cookies without almond extract?
Yes! The almond extract adds that classic Linzer cookie flavor, but if you’re allergic or don’t have it, just omit it or add a bit more vanilla extract. The cookies will still be tender and delicious.
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How thick should I roll the cookie dough?
Rolling the dough to about 1/8 inch thickness is ideal here—it helps keep the cookies soft and prevents them from becoming overly crispy or thin during baking.
Final Thoughts
Honestly, this Soft Raspberry Jam Linzer Cookies Recipe has become such a beloved staple in my kitchen because it delivers on flavor, texture, and visual appeal every single time. Whenever I bake a batch, my family goes crazy for these delicate sandwiches, and I love how easy they are to customize based on whatever jam or extras I have on hand. So, if you’re ready to make a cookie that’s sure to impress yet still totally approachable, give this recipe a try—you’ll be glad you did!
Print
Soft Raspberry Jam Linzer Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 25 sandwich cookies (50 halves)
- Category: Dessert Cookies
- Method: Baking
- Cuisine: Austrian
Description
Soft and Sweet Linzer Cookies are tender almond-flavored cut-out cookies sandwiched with a sweet raspberry or strawberry jam center and finished with a dusting of powdered sugar on top. These classic Austrian-inspired treats feature a delicate texture and a beautiful heart-shaped cut-out, perfect for gifting or special occasions.
Ingredients
Cookie Dough
- 1 cup unsalted butter, left out at room temperature for 10 minutes
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
Filling and Topping
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling
Instructions
- Cream Butter, Sugar, and Salt: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and salt until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavoring: Add the eggs one at a time along with the vanilla and almond extracts, mixing until fully combined and smooth.
- Add Flour: Reduce mixer speed to low and gradually add the all-purpose flour, mixing just until the dough comes together. Avoid overmixing to maintain a tender texture.
- Roll Out Dough: Transfer dough onto a sheet of parchment paper. Place another parchment sheet on top, then use a rolling pin to gently roll the dough to about 1/8 inch thickness.
- Chill Dough: Place the parchment-wrapped dough on a cookie sheet and refrigerate for 20 minutes to firm up the dough for easier cutting.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut Out Cookies: Using linzer cookie cutters, cut half the cookies solid and the other half with a heart-shaped cut-out in the center. Place these cutouts on the prepared baking sheet, spacing them evenly.
- Freeze Before Baking: Freeze the cookie sheet with cut dough for 3-5 minutes. This helps maintain the shape during baking.
- Bake Cookies: Bake the cookies for 8-10 minutes until edges are set but not browned. Monitor closely to avoid browning for a soft texture.
- Cool Cookies: Allow cookies to cool completely on a wire rack.
- Assemble Cookies: Dust the cookies with heart cut-outs with powdered sugar. Spread raspberry or strawberry jam on the solid cookies’ underside and sandwich the powdered sugar-topped cookies on top.
- Store: Store assembled linzer cookie sandwiches in an airtight container in the refrigerator for up to one week for best freshness and texture.
Notes
- Use room-temperature butter for easier creaming and smooth dough consistency.
- Do not overbake; the cookies should remain soft and pale in color.
- The heart-shaped cut-out adds a beautiful aesthetic but can be substituted with any small shape cutter or glass rim.
- Keep the dough chilled before cutting to prevent spreading during baking.
- For best flavor, use fresh raspberry or strawberry jam without added sugars.
Nutrition
- Serving Size: 1 sandwich cookie (2 halves)
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
