Raspberry Linzer Cookies Recipe

If you’re anything like me and have a soft spot for buttery, jam-filled cookies, you’re going to absolutely adore this Raspberry Linzer Cookies Recipe. These delightful treats bring together a crisp, tender shortbread with a sweet and slightly tart raspberry jam center. When I first tried making Linzer cookies, I was hooked by their charm — and now they’re a staple for me whenever I want to impress my family or friends with something that tastes fancy but comes together without a fuss.

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Ingredients You’ll Need

Each ingredient plays a starring role in creating that signature Linzer cookie texture and flavor. I always recommend sifting the dry ingredients to avoid lumps and ensure a smooth dough that’s simple to roll and cut.

• Butter: Use unsalted and make sure it’s softened to room temperature—that’s key for getting a light, fluffy dough.
• Icing sugar: It dissolves smoothly and sweetens the dough without any graininess.
• Salt: Just a pinch to enhance all the flavors beautifully without overpowering.
• Vanilla extract: Adds warmth and depth, elevating the whole cookie.
• All-purpose flour: Sifted to keep the dough tender and crumbly without any clumps.
• Italian raspberry jam: I adore this jam because it has the perfect balance of sweet and tart—feel free to swap in your favorite jam, though!
• Extra flour: For dusting your rolling surface and preventing sticking.
• Extra icing sugar: For dusting the tops once baked, giving a beautiful, snowy look.

Variations

I love how versatile this Raspberry Linzer Cookies Recipe can be. Over the years, I’ve tweaked it based on what I have on hand or the occasion, and I encourage you to make it your own!

• Jam swaps: I once used apricot jam for a summer BBQ, and it was a hit—feel free to try cherry, fig, or even orange marmalade for exciting flavor twists.
• Cutout shapes: Instead of classic circles, I’ve made star and heart cutouts, great for holidays or birthdays.
• Dietary tweaks: For a gluten-free version, you can substitute with a 1:1 gluten-free flour blend and it still turns out wonderfully.
• Extra crunch: Adding a teaspoon of finely chopped nuts like pistachios into the dough can add a lovely, subtle texture.

How to Make Raspberry Linzer Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 325°F. Then, using a stand mixer fitted with the paddle attachment, beat your room temperature butter together with the sifted icing sugar, salt, and vanilla. It does take a bit of time—at least 3 minutes—to get that light and fluffy texture, but trust me, it’s worth the extra effort because it makes your cookies melt-in-your-mouth tender. If you don’t have a stand mixer, a hand mixer works fine too, just make sure to be patient.

Step 2: Incorporate Flour and Form Dough

Next, keep your mixer running on low and gradually add the sifted all-purpose flour. Mix just until combined—you want to avoid overworking the dough, which makes cookies tough. As soon as it starts coming together, turn off the mixer and gently knead the dough with your hands for about a minute until it forms a smooth ball. Then wrap it tightly in plastic wrap and pop it in the fridge for at least 30 minutes. Cooling the dough isn’t just a pause; it helps the butter firm up and makes rolling out way easier.

Step 3: Roll and Cut the Cookies

Lightly flour your rolling surface and pin, then unroll your chilled dough onto it. Roll the dough out evenly to about a quarter inch thick. This thickness is just right—not too thin that cookies become too crisp, and not too thick that they don’t bake through nicely. Using your 3-inch circle cookie cutter, cut out whole circles first. Then, for half of them, use a smaller 1.5-inch Christmas-themed cutter (or any fun shape you love) to punch out centers. If your dough gets sticky, sprinkle a bit more flour—but be careful not to add too much or the dough can dry out. Don’t forget to reroll the scraps carefully to maximize yield!

Step 4: Bake ‘Em Right

Place your cookies on parchment-lined baking sheets, spacing them slightly apart. Bake on the top and bottom racks of your oven, swapping racks and rotating sheets halfway through baking. This technique ensures even heat distribution and golden edges without burning. They’ll be ready in about 15-20 minutes, or once the edges turn a delicate light golden brown. Let them cool completely before moving on—you want them firm enough to spread jam without breaking.

Step 5: Assemble the Cookies

Spread a generous spoonful of that luscious raspberry jam over the whole cookie bases. Then, lightly dust the cutout cookies with icing sugar—this step turns them into the prettiest snowy-topped treats. Finally, sandwich each jam-covered cookie with a dusted cutout on top. Press gently to fuse but don’t squish the jam out. I find this step so satisfying because these cookies suddenly go from delightful to downright gorgeous.

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

I like to keep it simple here—just a generous dusting of icing sugar adds that classic snowy look. Sometimes I sprinkle finely chopped nuts or a little lemon zest on the jam before sandwiching for a subtle zing and extra texture. It’s an easy way to dress up your cookies for company without complicating the recipe.

Side Dishes

These cookies pair wonderfully with a hot cup of tea or coffee, making them a perfect afternoon treat. For a party, I sometimes set them alongside a cheese board—especially with creamy cheeses that balance the tart jam so nicely. Fresh berries or a simple fruit salad can also complement the flavors beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in pretty tiers with doilies and ribbons, turning them into edible centerpieces. Alternatively, packaging them in clear cello bags tied with a color-coordinated ribbon makes a thoughtful homemade gift that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover Linzer cookies in an airtight container layered with parchment or wax paper between to keep them from sticking. They stay fresh for about a week on the counter. Just make sure to keep them away from heat or humidity to prevent the jam from becoming runny.

Freezing

If you want to make these cookies ahead for the holidays or gifting, you can freeze both the dough and the baked cookies. I wrap the dough tightly and freeze it for up to 3 months—thaw it in the fridge before rolling. Baked cookies freeze well too; just layer them carefully with parchment and place in a freezer-safe container.

Reheating

While these cookies are amazing at room temperature, if you want to warm them slightly, a quick 10-second zap in the microwave softens the jam beautifully without melting the sugar dusting. Avoid long heating, or the cookies will lose their crispness.

FAQs

Final Thoughts

I truly love this Raspberry Linzer Cookies Recipe because it strikes the perfect balance between simplicity and elegance. Over the years, it’s become one of my go-to recipes for holidays and cozy afternoons alike. I think you’ll enjoy how easy it is to make these cookies your own by experimenting with different jams or shapes, and the smile on someone’s face when you share them? Totally worth it. So go ahead, give them a try—I’m confident they’ll become a beloved staple in your baking repertoire too!

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