Raspberry Linzer cookies are a delightful treat that bring together buttery, crumbly dough with a sweet and tangy raspberry jam center. These cookies stand out because of their pretty cut-out tops that peek through the vibrant red jam, making them almost too charming to eat. A light dusting of powdered sugar adds a snowy finish that makes every bite feel special.
I love making these cookies around the holidays or any time I want to surprise my friends with something a little extra sweet. The jam adds a fresh burst of flavor, and the nutty crust gives a lovely texture contrast. A little tip from me: chilling the dough before cutting the shapes makes handling so much easier and keeps the cookies from spreading too much in the oven.
These cookies are perfect with a cup of tea or coffee, and they always make the perfect little gift. I have so many fun memories of baking them with family, patiently cutting out the tiny shapes and eagerly waiting for them to cool before sneaking a taste. They never last long once they’re out—everyone loves that balance of rich, crisp dough and fruity filling.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Make sure it’s softened for easy mixing. If dairy-free, try a plant-based butter alternative with a similar fat content.
Ground Almonds: Almond flour adds great texture and nuttiness. You can substitute with finely ground hazelnuts or walnuts if you prefer—but almonds are traditional.
Raspberry Jam: Choose a good-quality jam with seeds for texture and natural tartness. If fresh raspberries aren’t available, strawberry or red currant jams work well too.
Powdered Sugar: This dusting adds a pretty finish and keeps the jam from sticking. You can also use a fine sifted granulated sugar if needed, but powdered sugar looks best.
How Can I Keep the Dough from Spreading? Tips for Perfect Cookie Shapes
Chilling the dough before rolling is key. Cold dough is firmer and easier to cut, and it holds its shape better in the oven.
- Wrap the dough discs tightly and chill at least 1 hour (or overnight).
- Roll the dough between two sheets of parchment to avoid sticking without extra flour.
- After cutting, place the cookies back in the fridge for 10 minutes before baking to help them stay crisp.
- Watch the baking time closely and remove once edges are lightly golden, so cookies don’t overspread and become too brown.
Equipment You’ll Need
- Mixing bowls – I use these for combining the dough and dry ingredients easily.
- Electric hand or stand mixer – helps cream the butter and sugar smoothly, saving time.
- Cookie cutters (star or flower shape) – I recommend a fluted cutter for pretty edges and the smaller cutter for the window.
- Parchment paper – keeps the cookies from sticking and makes cleanup easy.
- Baking sheets – sturdy and flat, perfect for even baking and easy transfer.
- Cooling rack – for letting the cookies cool down without getting soggy.
Flavor Variations & Add-Ins
- Use mixed berry jam or apricot preserves for a different fruity flavor.
- Add a splash of orange or lemon zest to the dough for a citrus twist.
- Try filling the cookies with cream cheese frosting or lemon curd instead of jam for a richer treat.
- Mix a pinch of cinnamon or cardamom into the dough to add warmth and spice.
Raspberry Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (85g) powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional for traditional flavor)
- 2 cups (250g) all-purpose flour
- 1 cup (100g) finely ground almonds (almond flour)
- 1/4 teaspoon salt
For the Filling:
- 3/4 cup raspberry jam (seeded preferred)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour chilling time for the dough. Baking the cookies takes around 10-12 minutes each batch, and you’ll want to allow some cooling time before assembling. Overall, plan for around 2 hours total from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. Mix in the vanilla extract and almond extract if you’re using it. In a separate bowl, whisk together the flour, ground almonds, and salt. Slowly add the dry ingredients to the butter mixture, stirring gently until just combined. Don’t overmix to keep the dough tender.
2. Chill the Dough:
Divide the dough into two equal discs, wrap each tightly in plastic wrap, and place in the refrigerator. Let them chill for at least 1 hour, or until firm enough to roll.
3. Cut and Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/8 inch (3 mm) thickness. Use a fluted cookie cutter—stars or flowers look lovely—to cut out an even number of cookies. For half of the cookies, use a smaller cutter to cut a shape from the center, creating the “window” tops. Transfer everything to the baking sheets.
Bake the cookies for 10-12 minutes until the edges turn a light golden color. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Assemble Your Linzer Cookies:
Once the cookies are cool, spread about 1 teaspoon of raspberry jam on each solid, uncut cookie. Dust the cookies with the window cutouts generously with powdered sugar to prevent the jam from sticking. Carefully sandwich the cookies together by placing the powdered sugar-topped cookie over the jam-covered cookie.
5. Serve and Store:
Enjoy your delicious Raspberry Linzer Cookies with tea, coffee, or as a lovely snack anytime. Store them in an airtight container at room temperature; they’ll stay fresh for several days.
Can I Use Frozen Dough for Linzer Cookies?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before rolling and cutting.
Can I Substitute Almond Flour with Another Nut Flour?
Absolutely. Hazelnut or walnut flour work well and add a nice flavor twist. Just keep the quantity the same for best results.
How Should I Store Leftover Linzer Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate but bring to room temperature before serving.
Can I Use Other Jams Instead of Raspberry?
Definitely! Apricot, strawberry, or red currant jam all pair beautifully with Linzer cookies and offer delicious variations.