If you’re looking to impress with a cookie that’s as stunning as it is delicious, then let me introduce you to this Easy Raspberry Linzer Cookies Recipe. These delicate, buttery cookies filled with sweet-tart raspberry jam are one of my absolute favorites to bake, especially when I want to share a little love with family or friends. Trust me, once you try these classic treats, you’ll wonder why you didn’t start making them sooner—they’re so much easier than they look!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything you need in your pantry, no fancy shopping required.
- Beautiful Presentation: The cutout design with raspberry jam peeking through makes these cookies festive and eye-catching.
- Perfect Texture: Buttery, crumbly, and tender—these cookies practically melt in your mouth.
- Customizable: Whether you want to make them nut-free or play with different jam flavors, this recipe adapts beautifully.
Ingredients You’ll Need
All these ingredients work in harmony to create the classic Linzer cookie experience. You’ll notice the almond flour adds that signature slightly nutty flavor and tender crumb, but I’ve got a note below if you want to keep it nut-free.
- Unsalted Butter: Make sure it’s softened for easy creaming with the sugars, which helps create that light texture.
- Granulated Sugar: Adds sweetness and helps the cookie to crisp a bit on the outside.
- Light Brown Sugar: This brings a subtle caramel note. I like to pack it firmly so the sweetness is just right.
- Ground Cinnamon (Optional): Just a pinch adds warmth without overpowering the raspberry flavor.
- Vanilla Extract: Always a must-have for rich, fragrant baked goods.
- All-Purpose Flour: The base structure for the cookies.
- Almond Flour: Key to that classic Linzer cookie texture, but you can swap it for extra all-purpose flour and a touch of extra cornstarch if you need a nut-free version.
- Cornstarch: A little secret ingredient that keeps these cookies tender and delicate.
- Salt: Enhances all the flavors, so don’t skip this!
- Raspberry Jam: Use your favorite kind—seeded or smooth. This is the star in the center of every cookie.
- Powdered Sugar (Optional): For dusting the tops and giving them that snowy, festive look.
Variations
I love how versatile this Easy Raspberry Linzer Cookies Recipe can be. You can tweak simple things and still end up with a delightful batch that suits your taste or dietary needs perfectly.
- Nut-Free Version: I discovered that replacing almond flour with additional all-purpose flour plus a bit more cornstarch keeps these cookies tender without nuts, perfect for allergy-sensitive kitchens.
- Jam Swap: While raspberry is classic, I often switch it up with apricot or strawberry jam—each gives a lovely twist and pairs beautifully with the buttery dough.
- Flavored Dough: Adding a dash of orange zest or almond extract can really elevate the aroma and flavor for a special occasion.
- Gluten-Free: For a GF option, use a cup-for-cup gluten-free flour blend and check your almond flour is finely ground for the best texture.
How to Make Easy Raspberry Linzer Cookies Recipe
Step 1: Cream the Butter and Sugars
This is where the magic begins! Use an electric mixer to beat the softened butter with granulated sugar, brown sugar, and cinnamon until it’s light and fluffy—usually about 30 to 60 seconds. This aeration really helps your cookies have that tender crumb. Then stir in the vanilla extract for that inviting aroma.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, almond flour, cornstarch, and salt. This step helps distribute everything evenly so your dough comes together smoothly. Then, gradually add the dry mix into your butter mixture, stirring just until combined. Be careful not to over-mix here—you want the dough fully incorporated but not tough.
Step 3: Chill the Dough
Divide your dough into two discs, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. I’ve learned that chilling makes rolling out so much easier and helps your cookies keep their shape when baking.
Step 4: Roll and Cut the Cookies
Once chilled, work with one disc at a time on a lightly floured surface. Roll your dough out to about 1/8 inch thickness, and then use a 2½-inch cookie cutter—scalloped edges make these extra pretty—to cut circles. For half of the cookies, use a smaller cutter (I love a little heart shape) to cut out the center, creating windows for your jam to peek through.
Step 5: Bake to Perfection
Here’s a little trick I learned: bake the cookies with cutouts separately from the solid ones. This ensures even baking and prevents the cutout cookies from getting too dark or drying out. Bake at 350°F (175°C) for 9 to 10 minutes, watching closely for a light golden edge. Let them cool completely before moving on.
Step 6: Assemble with Jam and Dust with Sugar
Dust the tops of your cutout cookies with powdered sugar for a snowy effect, then spread a heaping teaspoon of your favorite raspberry jam on the bottoms of the solid cookies. Sandwich them together, and voilà—you’ve got gorgeous, delicious Linzer cookies ready to delight!
Pro Tips for Making Easy Raspberry Linzer Cookies Recipe
- Don’t Skip Chilling: Chilling the dough makes rolling out a breeze and keeps your cookies from losing shape during baking.
- Separate Baking Trays: Baking cutout cookies separately from solid ones avoids uneven cook times and ensures the delicate windows don’t overbake.
- Use Parchment Paper: It prevents sticking and makes clean-up much easier. Plus, your cookies slide right off with no trouble.
- Re-roll Scraps Quickly: Don’t waste those lovely dough scraps! Roll them out gently again and cut more cookies—just don’t overwork the dough or it will get tough.
How to Serve Easy Raspberry Linzer Cookies Recipe
Garnishes
I typically keep it simple with a dusting of powdered sugar for that classic look, but I’ve also enjoyed sprinkling a tiny bit of finely chopped pistachios (for crunch and color contrast) or a few fresh raspberries on the side for extra flair.
Side Dishes
These cookies pair beautifully with a cup of tea, coffee, or even a hot chocolate on a cozy afternoon. For holiday gatherings, I like to serve them alongside spiced nuts or a small cheese platter to balance sweet and savory.
Creative Ways to Present
For special occasions, arranging Linzer cookies in a festive tin or stacking them in clear jars tied with a pretty ribbon makes an irresistible gift or centerpiece. Another fun idea? Layer them with wax paper in a decorative box for a beautiful cookie exchange.
Make Ahead and Storage
Storing Leftovers
I always store leftover cookies in an airtight container at room temperature. They stay fresh and tender for up to three days, but honestly, they rarely last that long in my house!
Freezing
If you want to make a batch ahead, freeze the baked cookies (without jam). Simply layer them between sheets of parchment paper in an airtight container. When ready to eat, thaw at room temperature, then assemble and dust with powdered sugar.
Reheating
Because these cookies are delicate, I don’t usually heat them up. But if you want a slightly warmed treat, pop them in a low oven (about 300°F) for a few minutes—but watch carefully to avoid drying them out.
FAQs
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Can I make Linzer cookies nut-free?
Yes, absolutely! You can substitute the almond flour with extra all-purpose flour plus a bit more cornstarch to keep the cookies tender. This way, you avoid nuts entirely while still getting that classic Linzer cookie texture.
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What jam works best in Linzer cookies?
Traditionally, raspberry jam is the best choice for authentic Linzer cookies because of its bright flavor and perfect balance of tartness and sweetness. However, apricot, strawberry, or even blackberry jams are delicious alternatives.
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How thick should I roll the dough?
Roll the dough to roughly 1/8-inch thickness. This ensures your cookies are delicate and tender but sturdy enough to hold the jam filling without breaking.
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Why do I need to bake cutout and solid cookies on separate trays?
Baking these separately helps ensure even cooking since the cutout cookies can bake faster and risk burning or drying out if placed on the same tray as solid cookies. It’s a small step that makes a big difference!
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Can I prepare the dough in advance?
Yes! You can make the dough up to 24 hours ahead and keep it wrapped tightly in the fridge. Just let it soften a bit at room temperature before rolling out.
Final Thoughts
These Easy Raspberry Linzer Cookies have become a go-to for me whenever I want to bake something both beautiful and scrumptious without a ton of fuss. I love how they bring smiles, and their delicate flavor is perfect for any season. Give this recipe a try—you’ll enjoy the process and be proud to share the result. Happy baking, friend!
Print
Easy Raspberry Linzer Cookies Recipe
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 min
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Linzer cookies are elegant, buttery sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. Featuring a tender, nutty dough infused with almond flour and a hint of cinnamon, these cookies are a festive favorite perfect for holiday trays or special occasions. They combine a delicate crispness with a delightfully soft interior, showcasing charming cutout windows on the top cookie revealing the vibrant jam beneath.
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 for nut-free option)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Filling and Topping
- ⅓ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Prepare the butter mixture: Combine the softened unsalted butter, granulated sugar, light brown sugar, and ground cinnamon (if using) in a bowl. Use an electric mixer to beat the mixture on medium speed until it becomes light and fluffy, about 30 to 60 seconds. Stir in the vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt to ensure an even distribution of the dry ingredients.
- Combine dough: Gradually add the dry ingredients into the butter mixture. Stir gently until the dough just comes together; avoid over-mixing to maintain a tender texture, but ensure the dough is fully incorporated.
- Chill the dough: Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which makes it easier to roll out.
- Preheat oven: While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut cookies: Work with one chilled dough disc at a time on a lightly floured surface. Roll the dough out to about 1/8 inch thickness. Use a 2 ½-inch scalloped edge cookie cutter to cut out circles. Place the cookies on the prepared baking sheets, spacing them at least 2 inches apart.
- Create cutouts for top cookies: For half of the cookies, use a smaller cookie cutter—such as a small heart, star, or the end of a piping tip—to cut a design in the center, creating windows. Place these cookies on a separate baking sheet from the solid cookies to ensure even baking. Re-roll the trimmings to make more cookies as desired.
- Bake cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the edges become lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheets.
- Assemble sandwiched cookies: Once the cookies are fully cooled, dust the windowed cookie tops with powdered sugar if desired. Spread a heaping teaspoon of raspberry jam onto the bottom cookies without cutouts, then sandwich them with the jam-windowed tops.
Notes
- Linzer cookies are traditionally made with almond flour, but you can substitute with oat flour or a gluten-free flour blend for a nut-free version.
- Make sure the dough is well chilled to prevent spreading and maintain the cutout shapes during baking.
- Using parchment paper on baking sheets prevents sticking and helps promote even baking.
- The cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to a month before baking.
- For visual variety, try different shaped cutouts such as stars or circles to suit different occasions.
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
