Raspberry Linzer Cookies are classic little treats that bring a bit of old-fashioned charm to any cookie plate. They’re soft, buttery cookies made with a hint of almond flavor and sandwiched together with a sweet, tangy raspberry jam filling that peeks through a cute little cut-out on top.
I love making these cookies because they’re not just tasty; they’re fun to bake and decorate. Cutting out the little shapes on top always reminds me of cozy afternoons spent baking with family. I usually pick raspberry jam with just the right balance of sweetness and tartness to brighten every bite.
These cookies are perfect for sharing during holidays, special occasions, or just when you want a sweet snack with your coffee or tea. I like to store them in a tin so they keep their soft texture and the jam stays fresh. Everyone who tries them usually asks for the recipe, so they’re definitely a crowd-pleaser in my book!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in your dough. Make sure it’s softened for easy creaming, which helps the cookies stay tender.
Ground Almonds: These add a lovely nutty flavor and a soft texture. If you’re allergic, you could try ground hazelnuts or even oat flour, but the taste will change a bit.
Raspberry Jam: A good quality raspberry jam makes all the difference. Seedless is smooth, but if you like texture, keep the seeds. You can substitute with strawberry or apricot jam if you like.
Powdered Sugar: Using powdered sugar in the dough makes it extra soft and delicate. It also gives a fine dusting on top that feels classic.
How Do You Get the Perfect Linzer Cookie Dough Texture?
The dough should be soft but firm enough to roll out and hold its shape. Here’s how to achieve that:
- Beat softened butter and powdered sugar well until fluffy. This adds air and lightness.
- Mix in dry ingredients just until combined; don’t overmix or the cookies may get tough.
- Chill the dough for at least an hour. This helps the dough firm up so it’s easier to cut and it prevents spreading during baking.
- Roll dough to an even thickness (about 1/8 inch) for uniform baking.
Following these steps helps you get cookies that are tender with clean edges, perfect for sandwiching with jam!
Equipment You’ll Need
- Mixing bowls – I use these to combine the ingredients easily and keep everything organized.
- Electric mixer or hand whisk – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – accurate measurements help the cookies turn out just right.
- Plastic wrap – for wrapping the dough and chilling it so it’s easy to handle.
- Rolling pin – helps roll out the dough evenly without tearing.
- Fluted cookie cutters – to cut out fun shapes with a decorative edge for the classic look.
- Baking sheets and parchment paper – ensure cookies bake evenly without sticking.
- Wire cooling rack – cools the cookies quickly and keeps them crisp.
- Spatula – to transfer cookies to and from baking sheets without breaking them.
Flavor Variations & Add-Ins
- Use different jams like strawberry, apricot, or blueberry for a twist on flavor. They pair beautifully with the buttery cookies!
- Add a dash of lemon or orange zest to the dough for a citrusy aroma and extra flavor.
- Mix in some chopped toasted nuts in the dough for crunch and nutty richness.
- Swap almond extract for vanilla or peppermint extract to create a different flavor profile, depending on the occasion.
How to Make Raspberry Linzer Cookies?
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground almonds or almond flour
- 1/4 tsp salt
For The Filling:
- 1/2 cup raspberry jam (seedless or with seeds based on your preference)
How Much Time Will You Need?
Preparing and baking these Raspberry Linzer Cookies takes around 15 minutes of active prep time. You’ll also need at least 1 hour to chill the dough in the fridge, plus 10–12 minutes to bake each batch. Including cooling time, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, use an electric mixer or hand whisk to cream together the softened butter and powdered sugar until the mix is light and fluffy. Then stir in vanilla extract and almond extract until combined.
In another bowl, whisk the all-purpose flour, ground almonds, and salt. Gradually add this dry mix to the buttery mixture. Stir just until the dough comes together – try not to overmix for tender cookies.
2. Chilling and Rolling:
Divide your dough into two equal parts. Wrap each portion tightly with plastic wrap and chill them in the refrigerator for at least 1 hour. This helps make the dough easier to roll and prevents spreading during baking.
Once chilled, roll out one portion on a lightly floured surface until it’s about 1/8 inch thick.
3. Cutting and Baking:
Use a fluted cookie cutter to cut out your shapes—stars or flowers work great! For half your cookies, take a smaller cutter to cut a window out from the center (this is where the raspberry jam will peek through).
Place the cookies on baking sheets lined with parchment paper, then bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should turn lightly golden. After baking, transfer the cookies to a wire rack to cool completely.
4. Assembling the Cookies:
Spread about 1 teaspoon of raspberry jam on the flat cookie without the cutout. Gently place the cookie with the cutout on top to make a pretty sandwich.
Finally, dust the cookie tops with powdered sugar for that classic Linzer look.
5. Serving and Storing:
Enjoy your Raspberry Linzer Cookies fresh, or store them in an airtight container at room temperature. They’ll keep their lovely soft texture and fresh jam flavor for up to 5 days.
Can I Use Frozen Dough for Raspberry Linzer Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 2 months. When ready to bake, thaw it overnight in the fridge and then roll out as usual.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, finely ground hazelnuts or walnuts work well. For a nut-free version, try oat flour, but the texture and taste will be slightly different.
How Should I Store Linzer Cookies?
Store them in an airtight container at room temperature for up to 5 days. Placing parchment paper between layers helps prevent sticking. Avoid refrigeration, as it can dry them out.
Can I Use Other Jam Flavors?
Absolutely! Strawberry, apricot, or blueberry jams all make delicious fillings. Choose a jam with a smooth texture to avoid leaking from the cookies.