Raspberry Linzer Cookies
Raspberry Linzer Cookies combine the buttery, almond-infused flavor of Linzer cookies with bright, fruity raspberry jam to create the perfect holiday cookie for your next gathering.
We love Linzer cookies. We buy them every year when the holidays roll around. Recently, we decided to put our cooking prowess to good use and simply make our own. The results are amazing. These cookies are as fresh as it gets, and they’re so rich and buttery with a hint of almond and a blast of raspberry flavor.
Table of contents
❤️ Why You’ll Love This Recipe
- It only takes a few simple baking ingredients to make.
- It’s an easy recipe that anyone can make.
- It’s full of rich butter, almond, and raspberry flavors.
- It’s a classic holiday treat everyone will love.
🛒Ingredients
You’ll only need a few basic baking ingredients to make these cookies, and you’ll find them all in your kitchen or at your local grocery store.
All the ingredients for these cookies are listed here, but you’ll find the exact amounts in the recipe card at the end of the post.
- Unsalted butter – softened
- Granulated sugar
- Cinnamon
- Egg yolk
- Vanilla extract
- Flour
- Almond flour
- Sea salt
- Raspberry jam
- Powdered sugar
🔪 How to Make Raspberry Linzer Cookies
These delicious cookies are so easy to make. They only take a few minutes in the kitchen, and the process itself is very simple. You’ll be all done in no time!
Step 1: Combine the Wet Ingredients
Beat the butter, sugar, and cinnamon until light and fluffy. Then, add the egg yolk and vanilla and beat until combined.
Step 2: Add the Dry Ingredients
Add the flour, almond flour, and cinnamon to the wet ingredients and mix until just combined.
Step 3: Chill the Dough
Cover the dough with plastic wrap and chill for at least 30 minutes.
Step 4: Prep for Baking
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 5: Roll Out the Dough
Remove the dough from the refrigerator and let it soften for 5 to 10 minutes until it can be rolled out. Then, roll out the dough on a floured surface to about 1/8-inch thick.
Step 6: Cut Out the Cookies
Cut out 15 cookies with a 2 1/2-inch round cookie cutter and place them on the baking sheet. Then, gather the scrap dough, roll out again, and cut out 15 more cookies. Place them on a baking sheet. Use your smallest cookie cutter to make a peekaboo cutout in the center of half the cookie.
Step 7: Bake
Bake the cookies for 12 to 15 minutes until the edges just begin to turn brown.
Step 8: Cool
Remove the cookies and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 9: Fill
Use the back of a spoon to spread a little jam across the top of the solid cookies. Then, top them with the cookies that have the cutout. Sprinkle with powdered sugar and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use your favorite red jam for this recipe. Raspberry, cherry, and strawberry all work well.
- You can cut these cookies out in various shapes for holidays like Christmas and Valentine’s Day.
- Serve the cookies plain or dusted with powdered sugar.
If you love sandwich cookies like these, we think you’ll enjoy our peanut butter and jelly cookies.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- 2 1/2 inch cookie cutter
- The smallest cookie cutter you have
- Parchment paper
- Wire cooling rack
🥫 Storage
Refrigerate these cookies in an air-tight container for up to 3 days. For longer storage, freeze them in an air-tight, freezer-safe container in single layers separated by parchment paper for up to 3 months.
What to Serve with Raspberry Linzer Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. They’re also delicious paired with fresh fruit, raw or roasted nuts, or your other favorite sweet treats as part of a larger holiday dessert spread.
💭 Tips
- Mix your dough until just combined. Don’t overmix it!
- It’s important to chill your dough to limit the spread of the dough as it bakes.
- Your dough is ready to roll out when it fills cold but not rock-hard.
- If your dough becomes sticky or hard to work with as you roll, simply chill it again for about 20 minutes.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Linzer cookies are shortbread-like cookies with a nutty flavor from the almond flour or almond extract used in the dough.
Linzer cookies are often though of as holiday cookies, however, they can be found year-round in most grocery stores and bakeries.
Many people think Linzer cookies are German, but they’re actually a traditional Austrian cookie named for the city of Linz.
🍽 More Recipes
Do you enjoy cookies? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Linzer Cookies
Equipment
- Measuring Cups and Spoons
- mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- 2 1/2 inch cookie cutter
- The smallest cookie cutter you have
- parchment paper
- Wire cooling rack
Ingredients
- 12 tabelspoons unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ⅓ cups flour
- ¾ cup almond flour
- ¼ teaspoon sea salt
- Raspberry jam for filling
- Powdered sugar for dusting
Instructions
- To make the dough: Beat the butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
- Add the flour, almond flour and cinnamon to the egg mixture and mix until just combined. Don’t over-beat.
- Refrigerate the dough in the bowl for about 30 minutes.
- Preheat the oven to 350 degrees.
- To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn’t feel rock-hard. On a floured surface, roll the dough out about 1/8″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- Cut 15 rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Continue to reroll the scrapes to get as many cookies as possible.
- To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies: Using the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.
