Raspberry Linzer Cookies are small, jam-filled sandwich cookies with a thin buttery dough and a cutout on top that shows the jam inside. They are tender, nutty, and sweet. These cookies look pretty and taste fresh, and they work for many events like tea time, parties, or holidays. If you like delicate sandwich cookies, you might also enjoy a nutty twist with almond butter chocolate chip cookies as another easy treat.
Why You’ll Love These Raspberry Linzer Cookies
You will love these Raspberry Linzer Cookies for many simple reasons. They are light and not too sweet. The dough is soft and melts in your mouth. The jam in the middle gives a fresh, slightly tart flavor that balances the butter and sugar. They also look nice with the little window of jam on top, so they make a good gift or dessert plate. These cookies hold up well when you stack them in a tin, and they stay tasty for several days.
Why Make This Recipe
Make this recipe when you want a pretty cookie that is not hard to make. The steps are clear and doable for most home cooks. You do not need fancy tools. You can make the dough ahead and chill it, so it is a good choice when you want to plan ahead. The recipe uses common pantry items plus ground nuts for a classic Linzer flavor. This cookie is a great way to show simple baking skill with a lovely result.
What You Need for Raspberry Linzer Cookies
You need a few good tools and the right ingredients. Tools: a large bowl, electric mixer or whisk, rolling pin, cookie cutters (a round cutter and a smaller cutter for the top cutout), baking sheets, parchment paper, cooling racks, and a sieve to dust with powdered sugar. Ingredients: butter, sugar, egg yolk, vanilla extract, flour, ground almonds (or walnut), salt, baking powder, and raspberry jam or preserves. You will also want powdered sugar for dusting. Simple tools and simple ingredients give a fine result.
How to Make Raspberry Linzer Cookies
The method is simple. First, make the dough by creaming butter and sugar, adding egg yolk and vanilla, then folding in the dry mix of flour and ground nuts. Chill the dough so it is easy to roll. Roll the dough thin, cut rounds, and cut small shapes from the center of half of the rounds to create the little windows. Bake until the edges just color. Cool the cookies, then spread jam on the whole rounds and place the cutout rounds on top. Dust with powdered sugar last so the jam shows through the hole. The steps are easy and repeatable.
Ingredients:
- 1 cup (226 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground almonds (or walnuts)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam or seedless preserves
- Powdered sugar for dusting
Directions:
- In a large bowl, beat the butter and sugar until light and creamy. Use a hand mixer or stand mixer if you have one.
- Add the egg yolk and vanilla. Mix until combined.
- In another bowl, whisk together the flour, ground almonds, salt, and baking powder.
- Add the dry mix to the wet mix and fold gently until the dough comes together. Do not overmix.
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour. Chilling makes it easy to roll.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick. Use a round cookie cutter to cut circles. On half the circles, cut a small shape from the center (a heart, star, or round hole) so jam will show through.
- Place cookies about 1 inch apart on the baking sheet. Bake for 8–10 minutes, until the edges are just golden. Watch closely to avoid overbaking.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Spread a small spoonful of raspberry jam on the whole cookie bases. Top with the cutout cookies. Dust with powdered sugar just before serving.
Best Ways to Serve Raspberry Linzer Cookies
Serve these cookies on a plate at tea time, with coffee, or as part of a cookie tray. They work well at parties because they look good and are easy to hold. For a simple gift, stack them in a small box with parchment paper. If you serve them for a holiday, choose jam colors that match the season — red raspberry for winter holidays is classic. You can also serve them with fresh berries or a small scoop of vanilla ice cream for a dessert plate.
How to Store Raspberry Linzer Cookies
Store cooled cookies in an airtight container at room temperature. Place a single layer, or layer them with parchment paper to avoid sticking. They keep well for about 4–5 days at room temperature. If you need to store longer, put them in the fridge for up to two weeks, but let them come to room temperature before serving so the jam is soft. You can also freeze the cookie halves without jam for up to 3 months, then thaw and add jam before serving.
Easy Tips to Make Raspberry Linzer Cookies
- Chill the dough well. Cold dough is easier to roll and cut.
- Roll the dough thin for a delicate texture. About 1/8 inch works well.
- Use seedless jam for a smooth look that shows through the cutout.
- Work with small batches when cutting so dough does not warm too much.
- If the cookie edges brown too fast, lower the oven temperature by 10–15°F.
- Freshly ground almonds give the best flavor, but store-bought fine almond meal is fine.
- For neat presentation, dust with powdered sugar using a small sieve.
Try These Variations of Raspberry Linzer Cookies
You can change flavors easily. Try apricot jam or strawberry jam for a different taste. Use lemon curd for a bright, tangy version. Swap almonds for hazelnuts to make a nutty twist. For a chocolate version, add 1/4 cup cocoa to the dough and use raspberry jam for the filling — the chocolate pairs well with raspberry. For a nut-free version, replace ground nuts with extra flour and add a teaspoon of almond extract alternative for flavor. If you like chewier cookies, make them a touch thicker and bake a minute longer.
In some baking ideas, pairing these cookies with other simple cookies makes a good mix; for instance, lighter spice cookies or apple-based cookies add variety to a plate. If you want an apple option, see an easy recipe for apple cinnamon oatmeal cookies for a cozy pairing idea.
Common Questions About Raspberry Linzer Cookies
Q: Can I use store-bought jam?
A: Yes. Store-bought jam works fine. Pick a good quality jam for the best flavor. Seedless jam looks nicer in the cookie window.
Q: Can I make the dough ahead of time?
A: Yes. You can make and chill the dough for up to 2 days. You can also freeze the dough for up to 1 month. Thaw in the fridge before rolling.
Q: Do I have to use nuts?
A: Traditional Linzer cookies use ground nuts for texture and flavor. You can omit nuts and add a bit more flour to reach the right dough texture. The flavor will be a bit different but still tasty.
Q: How thin should I roll the dough?
A: Roll to about 1/8 inch thick for a tender, delicate cookie. Thicker will be chewier and may need a longer bake.
Q: How do I keep the top cookie from sliding off?
A: Use a thin, even layer of jam. If you use too much jam, the top cookie can slide. Press gently when you stack, but not too hard.
Final Thoughts
Raspberry Linzer Cookies are a classic cookie that feels special but is easy to make at home. The dough is simple, and the jam gives a fresh burst of flavor. They look pretty and work for many occasions. With a little care in rolling and cutting, you will have a batch that tastes as good as it looks. Try small changes to jam or nuts to make the cookie your own.
Ready to Give It a Try?
These cookies are a good next bake because they teach simple skills like rolling, cutting, and sandwiching. Start with one batch, and you will feel ready to make more. They are forgiving and fun to decorate. Gather a jar of good jam and your cutters, and enjoy the process.
Conclusion
For a tested recipe and more tips on making Raspberry Linzer Cookies, you can read a detailed version at Raspberry Linzer Cookies – Pina Bresciani.
Print
Raspberry Linzer Cookies
- Total Time: 70 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate sandwich cookies filled with raspberry jam, featuring a nutty flavor and a charming cutout design.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground almonds (or walnuts)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam or seedless preserves
- Powdered sugar for dusting
Instructions
- In a large bowl, beat the butter and sugar until light and creamy.
- Add the egg yolk and vanilla; mix until combined.
- In another bowl, whisk together the flour, ground nuts, salt, and baking powder.
- Add the dry mix to the wet mix and fold gently until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough to about 1/8 inch thick and cut circles.
- On half of the circles, cut a small shape from the center.
- Place cookies on the baking sheet, bake for 8–10 minutes until edges are golden.
- Cool on a rack, spread jam on whole cookies, and place cutout cookies on top; dust with powdered sugar before serving.
Notes
For a nut-free version, replace the ground nuts with extra flour. Can use different jams for variations.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg