I always make sure to add these elegant raspberry Linzer cookies to my Christmas cookie boxes. They’re equal parts delicious and beautiful with their colorful jam centers, and they’re surprisingly easy to make. The cookies are perfectly sweet and flaky, and they taste just like eating my favorite jam and scones!
Raspberry Linzer Cookie Recipe
These raspberry Linzer cookies are a true holiday classic. I made the delicious shortbread-style cookies with almond flour and almond extract for a nutty taste and a crumbly texture. If you can’t get your hands on almond flour, it’s no big deal. You can use all-purpose flour instead, but the almond flour really does add something special. It tastes so yummy paired with classic raspberry jam!
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How to Store
Store leftover raspberry Linzer cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let thaw at room temperature before serving.
Tips for Success
- To get the most cookies cut each time you roll out the dough, carefully place the cookie cutters as close together as possible without overlapping them.
- You can use any type of jam that you’d like, hazelnut spread, or even fruit preserves.
- Be sure to let your cookies cool on the baking sheet for 5 minutes before you transfer them to a wire rack so they don’t fall apart.
- I used a Linzer cookie cutter set, but you can also use a round cookie cutter and the back of a frosting tip to cut out the centers.
Raspberry Linzer Cookies Recipe
These elegant raspberry Linzer cookies are equal parts delicious and beautiful with their colorful jam centers.
Prep: 2 hours
Cook: 10 minutes
Total Time
: 2 hours 40 minutes
Chill Time: 30 minutes
Servings: 30 sandwich cookies
Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 1 cup powdered sugar
- 2 egg whites room temperature
- 1 teaspoon pure vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup almond flour
- ¼ teaspoon almond extract
- 1⅓ cups raspberry jam
- ½ cup powdered sugar for sprinkling
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
- Rolling Pin
- Linzer Cookie Cutter
- Fine-Mesh Sieve
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium speed until smooth and creamy, about 2 minutes.1½ cups unsalted butter, 1 cup powdered sugar
- Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.2 egg whites, 1 teaspoon pure vanilla extract
- Add the all-purpose flour and salt and beat on high speed until extremely smooth, about 2 minutes.3½ cups all-purpose flour, ½ teaspoon kosher salt
- Fold in the almond flour and almond extract, mixing until incorporated.1 cup almond flour, ¼ teaspoon almond extract
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Cut out the base cookies: Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Cut out the top cookies: Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Place the center circle cutout attachment into the cookie cutter and cut out 30 top cookies. Remove the center cutout so that there is a hole in the cookie before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
- Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
- Assemble the cookies. Spoon about 1 teaspoon of jam onto the center of the base cookie (the cookie without the center cut out).1⅓ cups raspberry jam
- Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the jelly to come up into the center of the cookie. If the center of the cookie is not filled with jam, you can spoon in a little extra jam to finish filling it. Repeat to make 30 total sandwich cookies.
- Once all of the cookies are filled, use a fine mesh sieve to sprinkle powdered sugar over the cookies.½ cup powdered sugar
Notes
Storage: Store Linzer cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Facts
Raspberry Linzer Cookies Recipe
Amount Per Serving (1 cookie)
Calories 222
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 49mg2%
Potassium 34mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 284IU6%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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