These Raspberry Linzer Cookies are buttery, tender, and full of bright raspberry jam. They look special but come together with simple pantry staples. I love tucking them into gift tins or setting a plate out with tea.
Raspberry Linzer Cookies
Equipment
- 1 Rolling Pin
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining and rolling
- 1 Round Cookie Cutter (2 to 2.5 inch)
- 1 Mini Cutter (3/4 to 1 inch) for window cutouts
- 1 Cooling rack
- 1 Fine-mesh sieve for dusting sugar
- 1 Saucepan to thicken jam, if needed
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract alcohol-free
- 1 tsp lemon zest finely grated, optional
- 1 cup almond flour or very finely ground blanched almonds
- 1.5 cups all-purpose flour
- 0.5 tsp fine sea salt
Filling & Finish
- 0.75 cup seedless raspberry jam thick, spreadable
- Powdered sugar for dusting
Instructions
- In a large bowl, cream softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolk, vanilla, and lemon zest until smooth. Whisk almond flour, all-purpose flour, and salt, then mix into the butter mixture on low until a soft dough forms. Do not overmix.
- Divide dough in half. Flatten each portion into a disk, wrap, and chill for 45 to 60 minutes until firm but rollable.
- Heat oven to 350°F (175°C). Line two baking sheets with parchment. Roll one dough disk between two sheets of parchment to about 1/8 inch (3 mm) thick. Cut rounds with a 2 to 2.5 inch cutter. For half the cookies, cut a small shape from the center to make the tops. Gather scraps, chill briefly, and re-roll as needed.
- Arrange cookies on prepared sheets, spacing slightly. Bake 8 to 10 minutes until edges are just turning pale golden. Rotate pans once for even baking. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- If jam seems loose, warm it in a small saucepan 1 to 2 minutes, then let it cool and thicken to a spreadable consistency.
- Dust the cutout tops with powdered sugar. Spread about 1 teaspoon jam on each bottom cookie, staying slightly inside the edge. Cap with a sugared top and press gently to sandwich so the jam peeks through the window.
Notes
Nutrition
Why You’ll Love This Raspberry Linzer Cookies
- Classic bakery look with jewel-like centers that always impress.
- Balanced flavor: nutty almond, buttery crumb, and tart-sweet raspberry.
- Make-ahead friendly for stress-free entertaining and gifting.
- Simple techniques with reliable, crisp results.
Raspberry Linzer Cookies Ingredients & Substitutions
- Unsalted butter, softened: creates a tender, melt-in-your-mouth texture.
- Granulated sugar: for structure and sweetness.
- Egg yolk: adds richness and helps the dough bind.
- Alcohol-free vanilla extract: warm aroma without adding liquid off-notes.
- Almond flour or very finely ground blanched almonds: classic Linzer flavor and delicate crumb.
Substitute: use hazelnut flour for a toasty twist, or replace with all-purpose flour for a simpler cookie with less nuttiness. - All-purpose flour: gives the dough structure.
- Lemon zest, finely grated: brightens the flavor (optional but lovely).
- Fine sea salt: balances sweetness.
- Seedless raspberry jam or preserves: look for a thick, vibrant jam for clean cutouts.
Substitute: strawberry or apricot jam. If your jam is loose, simmer 2 to 3 minutes to thicken, then cool. - Powdered sugar: for dusting the tops.
Step-by-Step Instructions to Make Raspberry Linzer Cookies
1) Make the Dough
In a large bowl, cream softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolk, alcohol-free vanilla, and lemon zest until smooth. Whisk almond flour, all-purpose flour, and salt, then mix into the butter mixture on low until a soft dough forms. Do not overmix.
2) Chill Until Firm
Divide dough in half. Flatten each portion into a disk, wrap, and chill for 45 to 60 minutes until firm but rollable. Chilling helps prevent spreading and keeps the cutouts sharp.
3) Roll and Cut
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Roll one dough disk between two sheets of parchment to about 1/8 inch (3 mm) thick. Cut rounds with a 2 to 2.5 inch cutter. For half the cookies, cut a small shape from the center to make the tops. Gather scraps, chill briefly, and re-roll as needed.
4) Bake to Just Set
Arrange cookies on prepared sheets, spacing slightly. Bake 8 to 10 minutes until edges are just turning pale golden. Rotate pans once for even baking. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.
5) Prep the Jam
If jam seems loose, warm it in a small saucepan 1 to 2 minutes, then let it cool and thicken. You want a spreadable, not runny, consistency for neat centers.
6) Assemble and Finish
Dust the cutout tops with powdered sugar. Spread about 1 teaspoon jam on each bottom cookie, staying slightly inside the edge. Cap with a sugared top and press gently to sandwich. The jam should peek through the window.
Tips for Success
- Chill twice: once after mixing, and again briefly after cutting for the sharpest shapes.
- Roll between parchment to prevent sticking and avoid extra flour, which can toughen the dough.
- Weigh flour if possible for accuracy. Too much flour leads to dry, crumbly cookies.
- Dust tops before assembling so the sugar stays pristine and the jam surface remains glossy.
- Use a thick jam. A quick 2-minute simmer concentrates flavor and prevents seepage.
Variations of Raspberry Linzer Cookies
- Spiced: add a pinch of cinnamon or cardamom to the dry ingredients.
- Citrus twist: swap lemon zest for orange zest.
- Nut swap: try hazelnut flour for deeper nutty notes.
- Jam swap: strawberry, blackberry, or apricot for a different hue and flavor.
- Chocolate-kissed: brush bottoms lightly with melted dark chocolate, let set, then add jam.
Serving Suggestions: What to Pair with Raspberry Linzer Cookies
- Hot tea, especially Earl Grey or mint.
- Freshly brewed coffee or a small espresso.
- Warm vanilla milk or hot cocoa for a cozy treat.
- A scoop of vanilla or raspberry sorbet alongside for dessert plates.
Storage & Reheating Instructions
- Room temperature: store assembled cookies in an airtight tin up to 3 days with parchment between layers.
- Refrigerator: up to 1 week. Bring to room temperature before serving for best texture.
- Freeze unassembled: baked shells freeze well up to 2 months. Thaw in the container to avoid condensation, then fill.
- Freeze assembled: up to 1 month. Thaw in the fridge, then bring to room temp.
- To refresh crispness: warm on a parchment-lined sheet at 250°F (120°C) for 3 to 4 minutes, then cool. Avoid overheating the jam.
Memories Made Around the Table
Every year, I dust these little cutouts and watch the sugar drift like snow over ruby centers. A tin of these on the countertop disappears faster than any other cookie, and that is always the sweetest sign to bake another batch.
FAQs
Why did my cookies spread or lose their shape?
The dough was likely too warm or overworked. Chill well, roll on the cooler side, and avoid excess flour. Bake on parchment and preheat fully.
How do I keep the cookies from getting soft after filling?
Use a thick jam and let cookies cool completely before assembling. A brief simmer to concentrate the jam helps prevent moisture from seeping into the shells.
Can I make the dough ahead?
Yes. Chill the dough up to 48 hours or freeze up to 2 months. Thaw in the fridge overnight, then let it sit at room temp a few minutes until rollable.
What cutters work best?
A 2 to 2.5 inch fluted round for the cookies and a 3/4 to 1 inch mini cutter for the window. Hearts, stars, or circles look especially charming.
Final Thoughts
With a buttery crumb, gentle almond aroma, and bright raspberry sparkle, these Raspberry Linzer Cookies feel festive any day of the year. Bake a batch, brew something warm, and share the sweetness.