Raspberry Linzer Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 2

Cook Time: 10

Chill Time: 30

Total Time: 2 40

Servings: sandwich cookies

Calories: 222kcal

Author: Becky Hardin

These raspberry Linzer cookies are a holiday classic! Almond shortbread cookies with bright raspberry jam centers, dusted with powdered sugar.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer
2 Baking Sheet(s)
Rolling Pin
Linzer Cookie Cutter
Fine-Mesh Sieve

Ingredients

1½ cups unsalted butter room temperature (3 sticks)
1 cup powdered sugar
2 large 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

Instructions

Mix the Dough

In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups unsalted butter and 1 cup powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
Add 2 large egg whites and beat for another minute. Add 1 teaspoon pure vanilla extract and mix for a few seconds to incorporate.
Add 3½ cups all-purpose flour and ½ teaspoon kosher salt and beat on high speed until extremely smooth, about 2 minutes.
Fold in 1 cup almond flour and ¼ teaspoon almond extract, mixing until incorporated.
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 and Bake the Cookies

First, 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 don't get 30 on the first go, re-roll your scraps as needed.
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. Re-roll scraps as needed.
Bake the cookies for 10 minutes (the tops may take slightly less time than the bases). 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 a 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 1⅓ cups raspberry jam in 1-teaspoon portions onto the center of each base cookie (the cookie without the center cut out).
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 ½ cup powdered sugar over the cookies.

Notes

*If you don't have almond flour, you can use ¾ cup of all-purpose flour in place of it. Keep in mind that the texture and flavor will be different, though.

**You can use any type of jam that you’d like, Nutella spread, or even fruit preserves. I like to use seedless jam so the centers look clean and neat.

Tips:

Measure the flour using the spoon-and-level method to avoid dry, crumbly cookies.
Let the dough rest for 5 minutes so the almond flour can fully hydrate.
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.
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.
You can give your cookies an extra chill after rolling and cutting to ensure they keep their shape.
Baking on a silicone mat helps prevent the cookies from spreading and browning too much. Parchment works fine, but you'll want to keep an eye on the cookies so they don't brown too much.
I recommend baking the top (cut-out) and base cookies separately, as the top ones will take less time to bake.
Rotate halfway through baking to ensure they brown evenly.
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.
Cool the cookies for a full 20-30 minutes before adding the jam so it doesn't melt out.
If your jam is too thick, microwave it for 10-15 seconds to make it spreadable.
Don't overfill the cookies. You want a thin layer of jam (just about a teaspoon per cookie) so the jam doesn't squish out or make the cookies soggy.
Dust the cookies with powdered sugar just before serving for a snowy look.

Make-Ahead: Assembled cookies can start to go soggy after 24 hours, so I recommend baking off the cookies ahead of time and assembling just a few hours before serving. You can freeze the dough for up to 3 months; just let it thaw overnight in the refrigerator before rolling and cutting.

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.

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