Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake!

this recipe

How to Make These Raspberry Linzer Cookies

What You’ll Need

Here’s the short and sweet list so you can grocery shop fast. I include weights because they help keep the dough consistent, especially on chilly or humid days.

• Unsalted butter, softened: 1 cup or 226 g
• Granulated sugar: 3/4 cup or 150 g
• Egg yolk: 1 large
• Pure vanilla extract: 1 teaspoon
• Almond extract: 1/2 teaspoon
• All-purpose flour: 2 cups or 240 g
• Finely ground almond flour: 1 cup or 96 g
• Salt: 1/2 teaspoon
• Raspberry jam or preserves: 1 cup (seedless if you prefer)
• Powdered sugar for dusting: about 1/3 cup

Step-by-Step Directions

1. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes. You want it pale and airy so your cookies bake tender. Mix in the egg yolk, vanilla, and almond extract until smooth.

2. Whisk together the all-purpose flour, almond flour, and salt. Add dry ingredients to the butter mixture in two additions. Mix on low just until combined. The dough should be soft but not sticky.

3. Divide the dough in half and pat each piece into a flat disk. Wrap and chill for at least 1 hour, or up to 48 hours. Chilled dough keeps the cutouts sharp.

4. Preheat oven to 350°F or 175°C. Line two baking sheets with parchment. Roll one disk of dough on a lightly floured surface to about 1/8 to 1/4 inch thickness.

5. Cut out rounds with a 2 inch cookie cutter. For half of the rounds, cut out a small center window using a mini cutter. Gather scraps, chill if warm, and reroll once more.

6. Bake 9 to 11 minutes, until edges are just turning light golden. Cool fully on a rack. Repeat with the second dough disk.

7. Stir jam to loosen it. I like to warm it for 10 seconds in the microwave to make spreading easier. Spoon or pipe about 1 teaspoon onto the bottom cookies. Dust the top cookies with powdered sugar, then gently sandwich them over the jam.

8. Let the cookies sit 30 minutes so the jam sets and the flavors meld. Then bite in and enjoy that classic raspberry almond magic.

My Flavor Note

Almond extract adds that nostalgic Linzer cookie vibe. If almond’s not your thing, use extra vanilla. I keep the sweetness balanced so the jam really sings. For a fun cookie tray pairing, try these lovely apricot rosemary thumbprint cookies too.

For anyone who loves seasonal bakes, you might also enjoy my festive 5 minute Christmas bauble cookies for last-minute cookie plates.

Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake! is my go-to for gifting, and it always gets compliments at the office. If you have kids, they’ll love punching out the center shapes.

Substitutions and Swaps for Raspberry Linzer Cookies

Smart Changes That Still Taste Great

I’ve tested a lot of batches to make sure you can pivot as needed. Here’s what works and what to avoid so your cookies still turn out pretty and tender.

Butter: Use plant-based butter sticks if you need dairy-free. Choose one with similar fat content to regular butter. Some brands spread more, so chill your cut cookies 10 minutes before baking. For more ideas, check out these dairy-free chocolate chip cookies that bake up beautifully.

Almond flour: Adds flavor and delicate texture. If you can’t find it, use all-purpose flour instead and add an extra 1/4 teaspoon almond extract for aroma. The cookies will be slightly crisper.

Jam: Raspberry is classic. Seedless gives the smoothest look, but seeded is rustic and delicious. You can also use strawberry, apricot, or a mixed berry preserve. If your jam is very loose, simmer it for 5 minutes to thicken, then cool before filling.

Gluten-free: Replace the all-purpose flour with a measure-for-measure gluten-free blend. Add 1 tablespoon milk to the dough if it seems crumbly. Chill well.

Spices: A pinch of cinnamon or cardamom in the dough is cozy and wonderful in winter. Keep it light so it doesn’t overshadow the raspberry.

Craving more fruity dessert inspo? You might love these adorable apple pie cookies that taste like mini pies.

Tips for Making the Best Raspberry Linzer Cookies

These are the little things that make a big difference. I learned most of them the hard way and want you to skip the trial and error.

Chill is everything: Warm dough spreads. If your kitchen is cozy, chill your rolled dough sheets before cutting, and chill your cut shapes before baking.

Roll evenly: Aim for uniform thickness so all cookies bake at the same speed. Rolling guides or two chopsticks on either side of the dough help keep it even.

Keep cutters clean: Dip the cutters in flour and tap excess off. This keeps edges sharp. If the dough sticks, chill a few minutes and try again.

Dust first, then fill: Sprinkle powdered sugar on the top cookies before sandwiching. That way the sugar stays clean and doesn’t melt into the jam.

Let flavors rest: The cookies taste even better an hour after filling. The jam softens the centers just a touch and the almond notes bloom.

These turned out bakery-perfect on my first try. Crisp edges, tender centers, and the raspberry jam tastes bright and fresh. My family asked for another batch the next day.

Feeling festive? Peek at my playful Christmas tree cookies and classic candy cane cookies for a cute cookie box mix.

Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake! also works beautifully with homemade fruit fillings. If you’re into light and airy berry desserts, you’ll love this refreshing raspberry spuma recipe.

How Many Cookies Does This Recipe Make?

Plan for about 24 sandwich cookies using a 2 inch cutter, which means 48 single cookies before assembling. Yield varies based on how thin you roll the dough and how many small windows you cut out. If you use a slightly larger cutter, expect closer to 18 to 20 finished sandwich cookies. For gifting, I usually double the recipe and bake on two separate days to keep things stress-free. Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake! doubles well as long as you chill the dough between batches.

Storage and Make-Ahead Tips

Here’s how I keep these cookies tasting bakery fresh, even a few days later.

• Room temperature: Store in an airtight tin for up to 3 days. Layer with parchment to protect the powdered sugar.
• Refrigerator: Up to 1 week in a sealed container. Great if your kitchen runs warm.
• Freezer, unfilled cookies: Bake and cool plain cookies, then freeze for up to 2 months. Fill with jam after thawing.
• Freezer, filled cookies: You can freeze filled cookies for up to 1 month. Powdered sugar may dissolve a bit, so dust lightly again before serving.
• Make-ahead dough: Chilled dough keeps 48 hours in the fridge, or 2 months in the freezer. Let it soften in the fridge overnight before rolling.

One last trick: if your jam is on the runny side, add a little cornstarch while simmering to thicken. This keeps the centers neat and tidy. If you’re building a dessert spread, throw in a light snack like these crunchy baked banana chips to balance the sweetness. And if you’re planning a Halloween party, this list of spooktacular Halloween dessert recipes has some easy crowd-pleasers.

Common Questions

Can I use different shapes? Yes. Stars, hearts, snowflakes all work. Keep sizes similar so they bake evenly.

My dough cracks when rolling. What now? Let it sit at room temp for 5 minutes, then try again. You can also knead it gently once or twice to bring it together.

How do I stop jam from leaking? Use slightly thick jam and leave a small border. Press lightly when sandwiching. A short set time helps, too.

Do I need to toast the almond flour? Not required, but lightly toasting and cooling it adds deeper nutty flavor. Don’t overdo it or the flour can get bitter.

What’s the best jam brand? Any high-fruit, low-water preserve works well. If your jam looks loose, simmer it briefly and cool before using.

Sweet Bakes, Happy Hearts

If you’ve wanted to master these classic cookies, this is your sign. With a chill, a gentle touch, and a spoonful of bright jam, you’ll get the same results I do at home. Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake! will make your kitchen smell incredible and your cookie plate look like it came from a boutique bakery. If you’d like a classic tutorial, this guide for Buttery Raspberry Linzer Cookies (Classic Recipe) offers helpful visuals that pair nicely with my tips. Ready to bake, dust, and share? Delicious Raspberry Linzer Cookies Recipe You’ll Love to Bake! is waiting on your counter right now.