If you are looking for a delightful treat that is both classic and irresistibly charming, this Raspberry Linzer Cookies Recipe will quickly become your new favorite. These buttery, tender cookies filled with sweet and tangy raspberry jam bring together the perfect balance of nutty almond flavor and fruity brightness, wrapped up in a beautiful dusting of powdered sugar. Whether you are baking for a cozy afternoon tea or gifting something special during the holidays, these Raspberry Linzer Cookies are guaranteed to impress and satisfy every cookie lover’s craving.
Ingredients You’ll Need
This recipe relies on simple, quality ingredients that work in harmony to create the delicate texture and rich flavor of traditional Linzer cookies. Each ingredient plays a crucial role, from the creamy butter that ensures softness, to the almond flour that brings that signature nuttiness and tenderness.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base essential for a tender cookie texture.
- Granulated sugar (½ cup): Sweetens the dough evenly without overpowering the almond and raspberry taste.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant sweetness that complements the almond and raspberry perfectly.
- Egg yolk (1 large): Binds the dough and gives it a tender crumb and slight richness.
- All-purpose flour (2 cups): Builds the cookie’s structure without making it tough.
- Almond flour (1 cup): Introduces a subtle nutty flavor with a soft, crumbly texture integral to Linzer cookies.
- Salt (¼ teaspoon): Balances the sweetness and amplifies the almond and raspberry flavors.
- Cinnamon (½ teaspoon, optional): Adds a gentle warmth and depth if you want a small twist on the classic.
- Raspberry jam (½ cup, preferably seedless): The luscious filling that gives the cookies their signature fruity tang.
- Powdered sugar (1 tablespoon, for dusting): Finishes the cookies beautifully with a delicate sweetness and snow-kissed look.
How to Make Raspberry Linzer Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by beating the softened unsalted butter and granulated sugar in a large bowl using a mixer on medium speed. Continue until the mixture is light, fluffy, and pale in color — this step is essential because it creates the foundation for your cookie’s tender, melt-in-your-mouth texture.
Step 2: Add Wet Ingredients
Next, mix in the egg yolk and vanilla extract to the creamed butter and sugar. Be sure to beat everything until it’s well combined and smooth. These ingredients bring richness and aromatic sweetness that will shine through in your final cookie.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, almond flour, salt, and if you’re feeling adventurous, cinnamon. Combining these dry ingredients upfront ensures they are evenly distributed through the dough, giving you consistent texture and flavor throughout.
Step 4: Mix to Form Dough
Slowly add the dry mixture to the wet ingredients while mixing on low speed. Stir just until a soft dough forms — be careful not to overmix here or your cookies may turn out tough instead of tender.
Step 5: Chill the Dough
Divide the dough into two equal discs, then wrap each tightly in plastic wrap. Refrigerate for one hour, but no more than 90 minutes. Chilling helps the dough firm up so it is easier to roll while preserving tenderness.
Step 6: Prepare Baking Sheets and Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Proper preparation ensures your cookies bake evenly and don’t stick.
Step 7: Roll Out the Dough
Remove one disc of dough from the fridge, letting it rest for about 5 to 10 minutes to soften slightly. Roll it out on a lightly floured surface to approximately a quarter-inch thickness, perfect for a delicate cookie that isn’t too thick or too crumbly.
Step 8: Cut the Cookies
Using a 2-inch round cookie cutter, cut out circles from the dough. For half of these circles, use a smaller cutter to cut a shape like a star or heart out of the center — these will be the cookie tops that let the raspberry jam peek through, creating that classic Linzer look.
Step 9: Arrange Cookies on Baking Sheets
Place the cut cookies about one inch apart on your prepared baking sheets, making sure you have enough room for slight spreading. Gather the scraps, reroll gently, and repeat with the second disc of dough.
Step 10: Bake the Cookies
Bake your cookies for 10 to 12 minutes, watching closely so the edges just turn a light golden color. Overbaking can dry them out, so timing is everything here. Once baked, allow them to cool on the sheets for two minutes before transferring to a wire rack to cool completely.
Step 11: Assemble the Cookies
Spread approximately half a teaspoon of raspberry jam on each whole cookie half (the ones without cut-outs). Then carefully press the cut-out cookies on top to form delicate sandwich cookies with a lovely peek of raspberry shining through.
Step 12: Dust with Powdered Sugar
Finally, use a fine sieve to lightly dust the filled cookies with powdered sugar. This adds a touch of sweetness and creates that iconic, festive look that makes Raspberry Linzer Cookies so special.
How to Serve Raspberry Linzer Cookies Recipe
Garnishes
To make your Raspberry Linzer Cookies look even more tempting, try adding a fresh raspberry on top of each cookie or a tiny sprig of mint. Both add a burst of color and an extra touch of freshness that pairs wonderfully with the jam filling.
Side Dishes
These cookies are a dream served alongside a cup of hot tea or rich coffee. They also pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for a cozy dessert experience.
Creative Ways to Present
For a charming presentation, arrange the cookies on a decorative platter and sprinkle extra powdered sugar around for a snowy effect. Packaging them in a clear cookie tin lined with parchment paper makes an irresistible gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Linzer Cookies should be stored in an airtight container to keep them fresh for up to a week. Keep them at room temperature, away from direct sunlight, to maintain their perfect delicate texture.
Freezing
You can freeze these cookies either before assembly or after. For best results, freeze unfilled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to enjoy, thaw completely and fill with jam. Filled cookies can also be frozen but consume within a month for optimal freshness.
Reheating
Reheating is not necessary for these cookies as they’re best enjoyed at room temperature. However, if you prefer a slightly warm treat, gently warm them in the oven at a low temperature (about 250°F) for 3 to 5 minutes.
FAQs
Can I substitute almond flour with another nut flour?
Yes, hazelnut or pistachio flour can work, but keep in mind the flavor will slightly change. Almond flour provides the classic taste and texture for Linzer cookies.
Is it necessary to chill the dough?
Chilling the dough is important to help it firm up, which makes rolling and cutting easier and prevents cookies from spreading too much during baking.
Can I use a different type of jam?
Absolutely! While raspberry jam is traditional, apricot or strawberry jam also make delicious fillings, just choose seedless varieties for a smooth texture.
How long do Raspberry Linzer Cookies keep fresh?
Stored properly in an airtight container, they stay fresh and delicious for up to one week at room temperature.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free blend, but make sure it includes xanthan gum to help with texture.
Final Thoughts
Baking this Raspberry Linzer Cookies Recipe is like creating little bites of happiness that are as beautiful as they are delicious. Once you make them, you’ll understand why these cookies have been cherished for generations. Don’t hesitate to bake a batch today — sharing these gems with loved ones is one of the sweetest joys of all.
Print
Raspberry Linzer Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Raspberry Linzer Cookies, featuring a tender almond and all-purpose flour cookie filled with sweet raspberry jam and dusted with powdered sugar. Perfectly buttery with a hint of cinnamon, these charming sandwich cookies offer a lovely balance of nutty and fruity flavors, ideal for tea time or festive occasions.
Ingredients
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups (250g) all-purpose flour
- 1 cup (120g) almond flour (or finely ground almonds)
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
For the Filling:
- ½ cup (150g) raspberry jam (preferably seedless)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with a stand or hand mixer on medium speed for 2–3 minutes until light and fluffy. This step ensures a smooth texture and incorporates air into the dough.
- Add Wet Ingredients: Mix in the egg yolk and vanilla extract, beating until smooth and fully incorporated. This enriches the dough and adds flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon (if using) to evenly distribute the dry components and spice.
- Mix to Form Dough: Gradually add the dry mixture to the butter mixture, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for 1 hour (up to 90 minutes). This firms the dough to make rolling and cutting easier while maintaining pliability.
- Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Roll Out the Dough: Remove one dough disc from the fridge and let it rest at room temperature for 5–10 minutes. Roll it out on a lightly floured surface to approximately ¼-inch thickness for uniform cookie thickness.
- Cut the Cookies: Use a 2-inch round cookie cutter to cut circles. For half of these, cut out a small shape (like a star or heart) from the center with a smaller cutter to create the cookie tops.
- Place on Sheets: Arrange the cookie rounds about 1 inch apart on the prepared baking sheets. Gather scraps, reroll, and repeat with the second dough disc.
- Bake the Cookies: Bake for 10–12 minutes until the edges are lightly golden. Avoid overbaking to keep cookies soft. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Assemble the Cookies: Once cooled, spread about ½ teaspoon raspberry jam onto the bottom cookie halves (without cut-outs) carefully spreading to the edges.
- Add the Tops: Gently press the cut-out cookies on top to form sandwiches, aligning edges precisely for a neat appearance.
- Dust with Sugar: Using a fine mesh sieve, dust the cookie tops with powdered sugar to provide a festive, elegant finish.
Notes
- Use seedless raspberry jam for a smoother filling without seeds.
- Allow dough to chill sufficiently to prevent cookies from spreading too much during baking.
- Rolling thickness impacts cookie texture; aim for consistent ¼-inch thickness.
- Store cookies in an airtight container for up to a week to maintain freshness.
- Almond flour can be substituted with finely ground almonds if unavailable.
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