Name: Raspberry Linzer Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European
Ingredients: 1 cup unsalted butter, room temperature (226g); 2/3 cup granulated sugar (133g); 1 egg yolk (25g); 2 tsp almond extract (optional); 1 tsp vanilla extract (4g); 2 cups all-purpose flour (250g); 2/3 cup almond meal or almond flour (67g); 1 Tbsp cornstarch (8g); 1/4 tsp fine salt (2g); 2 cups raspberry jam (640g); 1/4 cup powdered sugar (30g)

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The aroma of freshly baked cookies wafts through the air, inviting you closer to indulge in a sweet treat that’s both comforting and beautiful. Imagine setting a plate of warm, buttery Raspberry Linzer Cookies on your kitchen table, their inviting jam filling peeking through quaintly shaped cut-outs. Each bite offers a delicate crunch followed by a burst of fruity raspberry flavor—pure bliss! After a long walk on a chilly autumn day, I often find myself revisiting this delightful recipe. It brings back memories of baking with my grandma, whose love for jam-filled cookies ignited my passion for baking. Perfect for gatherings or just a cozy afternoon snack, these cookies are wonderful any time of year. Get ready to create heartwarming moments with this quintessential treat!

Table of Contents

Ingredients You’ll Need
How to Make Raspberry Linzer Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Linzer Cookies

If you’re looking for a cookie that brings smiles and warmth, you’ve hit the jackpot. Here’s why you’ll love making these Raspberry Linzer Cookies at home:

Simple & Quick: Whip these up in just about 20 minutes of active time, plus a bit of chilling, for a fast-fix treat.
Irresistible Flavor: Buttery, sweet, and tangy raspberry jam come together for a delightful flavor explosion in every bite.
Eye-Catching Appeal: The adorable cut-out shapes and sprinkle of powdered sugar make them irresistible at any occasion.
Flexible Serving: Whether it’s for holidays, tea time, or just a sweet nibble with coffee, these cookies fit any mood.
Diet-Friendly Options: Need a gluten-free option? Swap in your favorite gluten-free flour mix and almond meal, and enjoy!

Ingredients You’ll Need

Unsalted Butter (1 cup, 226g): Use room temperature butter for optimal creaming with sugar, creating the right texture. For a dairy-free option, try coconut oil.
Granulated Sugar (2/3 cup, 133g): Sweetens the dough while helping it spread and crisp beautifully. Brown sugar can add a different flavor, though it may alter texture slightly.
Egg Yolk (1 egg yolk, 25g): This enriches the dough, making it tender and flavorful. Avoid using the whole egg for this recipe to maintain the right consistency.
Almond Extract (2 tsp, optional): Adds a lovely nuttiness to the cookie. If you’re not an almond fan, skip it or replace it with an extra splash of vanilla.
Vanilla Extract (1 tsp, 4g): A classic flavor that complements the butter and raspberry beautifully; vanilla bean paste can be used for a richer taste.
All-Purpose Flour (2 cups, 250g): Provides structure. If gluten-free, try oat or almond flour with a suitable blend.
Almond Meal or Almond Flour (2/3 cup, 67g): Adds a delicate flavor and texture; substitute with ground sunflower seeds for a nut-free version.
Cornstarch (1 Tbsp, 8g): Makes the cookies tender; you can also use arrowroot powder.
Fine Salt (1/4 tsp, 2g): A must for balancing sweetness and enhancing flavors.
Raspberry Jam (2 cups, 640g): Choose a quality jam to really shine through in your cookies. You could also use strawberry or apricot jam for a spin.
Powdered Sugar (1/4 cup, 30g): For dusting the tops of the cookies, adding a lovely finishing touch and sweetness.

How to Make Raspberry Linzer Cookies

Beat Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, add 1 cup of softened unsalted butter and 2/3 cup of granulated sugar. Beat the mixture on medium-high speed for about 2 minutes until it turns light and fluffy. This lightness is essential for the texture of your cookies, so take your time here. The sweeter mixture will blend beautifully with the rest of the ingredients.

Add Egg and Extracts: Next, beat in 1 egg yolk alongside 2 teaspoons of almond extract and 1 teaspoon of vanilla extract. Mix on medium speed until everything is just combined. The aroma at this stage will have you dreaming of those inviting cookies!

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2/3 cup of almond meal, 1 tablespoon of cornstarch, and 1/4 teaspoon of fine salt. This is where you balance the texture and flavor for your cookies; the cornstarch helps keep them light while the almond meal adds depth.

Incorporate Dry into Wet: Gradually mix the dry ingredients into the butter mixture, running the mixer on low speed. Stop immediately when everything is just incorporated—overworking the dough here can lead to tough cookies! Make sure to scrape down the sides of the bowl with a rubber spatula to ensure an even mix.

Chill and Shape Dough: The dough will be quite thick now. Divide it in half and wrap each portion in plastic wrap. Flatten them into rectangular shapes about 1/4 inch thick. Cooling for at least 45 minutes is crucial, as it makes rolling easier and gives you the perfect cookie texture. If you need to chill overnight, just leave it out for about 10 minutes at room temperature before rolling.

Prepare to Bake: Preheat your oven to 350°F (175°C) about 30 minutes before you’re ready to roll out your cookie dough. Line two large baking sheets with silicone baking mats or parchment paper for easy cleanup.

Roll Out Dough: Take one piece of dough from the fridge, keeping the other chilled. Unwrap it and place it between two sheets of lightly floured plastic wrap. Roll it out to about 1/8 inch thick. If the dough cracks, just smooth it out as you go; this is a forgiving recipe!

Cut Your Shapes: Using a 1.5-inch scalloped cookie cutter, cut out rounds. For half of them, use a smaller cutter to remove the center—this gives the classic Linzer cookie appearance. Place them on the prepared baking sheets, leaving about 2 inches in between as they may spread a bit during baking.

Bake to Perfection: Pop the baking sheet in the oven and bake for 9 to 10 minutes, just until the edges begin to set and don’t go golden. Fragrant. Allow the cookies to cool slightly on the baking sheet for about 15 minutes before carefully transferring them to a wire rack to finish cooling completely.

Work the Scraps: While your first batch bakes, knead any dough scraps together and rewrap them in plastic to chill. Enjoy rolling out the second portion of dough using steps 8 to 12 again, ensuring that no dough goes to waste!

Decorate and Assemble: Once cooled, dust the tops of the cookies with cut-outs using powdered sugar—this will create a snowy finish that looks as lovely as it tastes. Spread about 2 teaspoons of raspberry jam on each of the bottom cookies, then press a cut-out cookie on top gently to help spread the jam. Repeat until all cookies are assembled.

Storing & Reheating

Store your Raspberry Linzer Cookies in an airtight container at room temperature for up to 4 days to maintain their delightful texture. If you want them to last longer, refrigerate for about a week or up to 3 months in the freezer in a freezer-safe container. To refresh them, warm in the oven at 300°F (150°C) for around 5–7 minutes, taking care not to bake them again, which might change their lovely texture.

Chef’s Helpful Tips

Watch the baking time closely; you want light-colored edges, not browned ones.
Ensure your butter is at room temperature. Cold butter can lead to uneven mixing.
Give the cookies plenty of space on the baking sheets, as they will spread slightly.
If the dough feels sticky when cutting, chill it for a few extra minutes to make things easier.
Feel free to experiment with different jams—strawberry or apricot can offer fabulous twist variations!

There’s something so magical about these Raspberry Linzer Cookies—a blend of sweet flavors and a comforting buttery texture. They’re not just a treat; they’re an experience in baking and sharing with loved ones. I encourage you to experiment with your favorite jams and enjoy bringing joy into your kitchen with these delightful cookies.

Recipe FAQs

Can I use different jams in this recipe?

Absolutely! While raspberry jam is traditional for Raspberry Linzer Cookies, feel free to experiment with other flavors like strawberry, apricot, or even a citrus marmalade. Just select a high-quality jam for the best flavor.

How do I keep my cookies from spreading too much while baking?

To prevent excessive spreading, it’s crucial to chill the cookie dough thoroughly before baking. Also, check that you accurately measure flour and avoid over-mixing once you combine the wet and dry ingredients.

Are these cookies suitable for freezing?

Yes! You can freeze the baked cookies in an airtight container for up to 3 months. For optimal freshness, avoid icing or glazing before freezing. Simply thaw at room temperature and enjoy!

Can I make these cookies gluten-free?

Yes, you can replace all-purpose flour with a 1:1 gluten-free baking blend. Almond flour is already naturally gluten-free if you’re looking to keep that aspect. Just remember that gluten-free flours can behave differently, so keep an eye on your dough consistency!