Raspberry Linzer Cookies

These Raspberry Linzer Cookies are as sweet as they look, with tender almond shortbread and a bright raspberry jam center. Dust them with powdered sugar “snow” and you’ve got the prettiest (and tastiest) holiday treat around.

Linzer Cookies With Raspberry Centers

Raspberry Linzer Cookies are Austrian sandwich cookies that might look fancy, but just between us, they’re easier than you’d think. A delicious combination of buttery almond shortbread and sweet raspberry jam with a dusting powdered sugar, these are always a must-have for my holiday cookie platters!

Raspberry is my go-to because I love its bright, slightly tart flavor, but apricot and strawberry jams are delicious options too. The cut-out centers make them fun to shape and easy to customize for just about any occasion. And while these cookies look bakery-perfect, it’s the homemade flavor and texture that make them so much better than anything you’d buy at the store.

Ingredients

• All-purpose flour: The base for the dough.
• Almonds: Finely ground in a food processor to give the dough a subtle nutty flavor.
• Cinnamon: A small amount adds warmth without overpowering.
• Salt: Brings balance to the sweetness.
• Unsalted butter: Softened to room temperature so it creams smoothly with sugar.
• Granulated sugar: Sweetens the dough while keeping it light.
• Egg yolk: Adds richness and helps bind the dough.
• Vanilla extract: Rounds out the flavor.
• Raspberry jam: Tart and fruity, the perfect filling for these cookies.
• Powdered sugar: The finishing touch that gives them their snowy look

How To Make The Best Linzer Cookies

Step 1. In a bowl, whisk together the flour, finely ground almonds, cinnamon, and salt. Set aside.

Step 2. In the large bowl of a stand mixer beat the butter and sugar until light and fluffy, about 2 minutes. Mix in the egg yolk and vanilla.

Step 3. Add the dry ingredients and stir just until combined. The dough should be soft but not sticky.

Step 4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour or overnight.

Step 5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about ⅛-¼ inch thick using a rolling pin.

Step 6. Use cookie cutters to cut out rounds. For half of them, cut a smaller shape in the center for the tops. If the kitchen is warm, place the baking sheets in the freezer for 10-15 minutes before baking.

Step 7. Arrange cookies on the prepared sheets and bake 8-10 minutes, until the edges are lightly golden. Cool completely on wire racks.

Step 8. Spread about 1 teaspoon of raspberry jam on each solid base.

Step 9. Dust the cut-out tops with powdered sugar, then gently sandwich them with the a base cookie.

Storage Instructions

Fridge: Store assembled cookies in an airtight container in the refrigerator for up to 1 week. I think the flavor actually improves after the first day because the cookies and jam settle together.

Freezer: You can also freeze these cookies for up to a couple of months. Keep in mind you will need to give them a fresh dusting of powdered sugar after thawing.

Tips And Tricks

• Grind your own almonds: Start with whole almonds and pulse them in a food processor until fine. This gives the dough a better texture than just using almond flour.
• Keep the dough cold between batches: If you’re rolling cookies in stages, pop the unused dough back in the fridge so it stays firm.
• Work in small batches: Roll and cut a portion of dough at a time. It’s easier to handle than tackling the whole disc at once.
• Use a thin spatula for transfers: Sliding cookies off the counter with a small offset spatula keeps their shape intact.
• Pair cookies by size: Even with careful cutting, shapes vary slightly. Match tops and bottoms before filling for neater sandwiches.
• Strain your jam if needed: If you’re using a jam with seeds or chunks, you can press it through a sieve if you prefer a smoother filling. I usually leave the seeds in mine.

Variations And Additions

• Jam: Swap the raspberry jam for apricot, strawberry, or lemon curd for a different flavor.
• Lemon: You can add a pinch of lemon zest to the dough for a fresh citrus note.
• Hazelnuts: Use hazelnut flour instead of almonds for a twist on the traditional flavor.
• Cut outs: Cut the centers into hearts, stars, or seasonal shapes to match any occasion.
•  Chocolate: For a chocolate version, spread a thin layer of Nutella or chocolate ganache instead of jam.

FAQs

More Holiday Cookie Recipes

• Gingerbread Reindeer Cookies
• Grinch Chocolate Covered Oreos
• Ritz Cracker Cookies
• Oreo Reindeer Cookies
• Sugar Cookies With Sanding Sugar
• Mint Chocolate Meringue Cookies
• Nutter Butter Reindeer Cookies
• White Chocolate Dipped Gingerbread Cookies