Raspberry Linzer cookies are sweet little sandwiches made with buttery dough and a jammy raspberry filling. They have a delicate, crumbly texture with a touch of cinnamon or almond flavor, and the top cookie usually has a pretty cut-out so you can see the bright red raspberry jam inside. They’re a classic treat that feel special but are surprisingly simple to make.
I love making these cookies around the holidays or any time I want to share something homemade that looks as good as it tastes. The best part for me is picking the perfect raspberry jam—whether homemade or store-bought—to give each cookie a burst of fresh fruit flavor. It’s such a nice balance to the rich cookie and always wins smiles from family and friends.
Sometimes I dust the cookies with a little powdered sugar before serving to make them look extra festive. They’re fun to give as gifts too, packed in a pretty tin or box. I often find myself nibbling on one while reminiscing about baking with my family and sneaking a few extra bites before the cookies find their way out the door. These cookies really bring a happy, cozy feeling to any day.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the cookies. I always use softened butter so it creams easily with sugar, helping make the dough tender and smooth.
Almond Flour: Ground almonds give these cookies a lovely nutty taste and crumbly texture. You can swap this for finely chopped nuts if needed, but almond flour is best for that classic Linzer feel.
Raspberry Jam: Seedless raspberry jam works well because it spreads nicely without making the cookies soggy. If you prefer, you could use other red fruit jams like strawberry or cherry for a different twist.
How Can I Make the Dough Easy to Roll and Shape Without Cracking?
Linzer dough can feel a bit crumbly because of the nuts, but chilling it well helps a lot. Here’s what I do:
- After mixing, divide the dough into two disks and wrap them tightly.
- Chill in the fridge for at least 1 hour or even overnight. Cold dough is easier to roll thin and less likely to crack.
- Lightly flour your surface and rolling pin. Roll gently to about 1/8 inch thick.
- If the dough softens or sticks, pop it back in the fridge for 10 minutes before finishing your cutting.
Taking these steps lets you cut neat shapes, including the small window in the top cookie, without frustration.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing and a smaller one for whisking the dry ingredients. They help keep everything organized and make mixing easier.
- Electric mixer – this speeds up creaming the butter and sugar, and keeps the dough nice and fluffy.
- Rolling pin – essential for rolling out the dough evenly to about 1/8 inch thick. I like a good sturdy one that Doesn’t slip.
- Fluted round cookie cutters – you’ll need one for the main cookies and a smaller one for the centers to create the “window.” They give the cookies that nice, classic look.
- Parchment paper & baking sheets – lining your pans prevents sticking and makes cleanup easier. I often pre-cut parchment to fit my sheets for quick prep.
- Spatula – for transferring cut cookies to the baking sheet without breaking them. It’s gentle and precise.
- Cooling rack – let the cookies cool completely before filling and dusting. It helps prevent cookies from breaking.
Flavor Variations & Add-Ins
- Use different jams: Try apricot or raspberry-lemon for a tart twist. Seedless jams make filling neater, but spoonfuls of chunky preserves work too.
- Add some spices: A pinch of cinnamon or cardamom in the dough enhances warm flavors, especially if you’re making these around the holidays.
- Chocolate version: Mix a little cocoa powder into the dough, or spread a thin layer of Nutella under the jam for a chocolaty surprise.
- Switch up the nuts: Swap ground almonds with finely chopped hazelnuts or pecans for varied texture and flavor.
How to Make Raspberry Linzer Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, adds traditional Linzer flavor)
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup finely ground almonds or almond flour
- 1/2 cup raspberry jam or preserves (seedless preferred)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour for chilling the dough, and 10-12 minutes for baking each batch. Cooling time adds another 15-20 minutes. Plan for around 2 hours total from start to finish, including resting and assembly.
Step-by-Step Instructions:
1. Make the Dough:
Start by creaming the softened butter and sugar together in a large bowl using an electric mixer until the mixture is light and fluffy. Then, add the egg yolk, vanilla extract, and almond extract (if using), mixing until everything is combined smoothly.
In a separate bowl, whisk together the flour, ground cinnamon, salt, and ground almonds. Slowly add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and place them in the refrigerator for at least 1 hour to chill.
2. Roll and Cut the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disk to about 1/8 inch thick. Use a fluted round cookie cutter (around 2 inches across) to cut out cookies.
For half of the cookies, use a smaller round cutter to cut a small hole in the center. This will create the “windows” for the jam to peek through. Transfer all cutouts carefully to the prepared baking sheets, spacing them about 1 inch apart.
3. Bake, Assemble, and Enjoy:
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges turn a light golden color. Remove from the oven and let them cool completely on wire racks.
Once cooled, spread about 1 teaspoon of raspberry jam on the whole cookies (those without holes). Top each with a “windowed” cookie, pressing lightly to spread the jam evenly. Finally, dust the stacked cookies generously with powdered sugar for a lovely finishing touch.
Store your Raspberry Linzer Cookies in an airtight container at room temperature for up to a week, or refrigerate to keep them fresh longer. Enjoy these buttery, sweet-tart treats with a cup of tea or coffee!
Can I Use Frozen Dough for Raspberry Linzer Cookies?
Yes! You can freeze the dough disks wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge, then roll out and cut as usual.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, finely ground hazelnuts or pecans work well too. Just make sure the nuts are finely ground to keep the dough texture tender and crumbly.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the fridge and bring to room temperature before serving.
Can I Use Other Jams Instead of Raspberry?
Absolutely! Apricot, strawberry, or cherry jams are delicious alternatives. Just pick a seedless jam to avoid any texture issues when spreading and sandwiching.