If you’re looking for a cookie that’s as beautiful as it is delicious, you’re going to love this Easy Raspberry Jam Linzer Cookies Recipe. These delicate cookies with their lovely cutouts and sweet raspberry jam center have become one of my all-time favorites – they’re perfect for gifting or just treating yourself. When I first tried making Linzer cookies, I was intimidated by the fancy presentation, but this recipe breaks it down into simple steps that anyone can succeed with. Trust me, once you try these, your kitchen will be buzzing with compliments!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples plus that magical raspberry jam for that perfect fruity center.
- Easy to Follow: Step-by-step instructions that make this seemingly fancy cookie approachable.
- Customizable Flavors: You can swap the raspberry jam or even make them nut-free without missing a beat.
- Delightfully Festive: Their delicate design makes these cookies shine on any holiday tray or special occasion.
Ingredients You’ll Need
The key to perfect Linzer cookies is a tender buttery dough with just a hint of almond flavor and a rich raspberry jam filling that bursts with sweetness. I love how these ingredients work harmoniously to give you that melt-in-your-mouth texture paired with a fruity surprise in every bite. And a little trick—almond flour adds that classic Linzer touch but I’ll let you know how to make them nut-free if needed.
- Unsalted butter: Make sure it’s softened to room temperature for easier creaming and smooth dough.
- Granulated sugar: The base sweetness—regular white sugar works beautifully here.
- Light brown sugar: Adds a subtle caramel note and moisture, making the cookies extra tender.
- Ground cinnamon (optional): Just a pinch adds warmth and depth without overpowering.
- Vanilla extract: Always a must for that aromatic richness in cookie dough.
- All purpose flour: The structure of your cookie; sift it to avoid lumps.
- Almond flour: Gives the nutty flavor synonymous with Linzer cookies; a fantastic add-in but you can swap if nut allergies are a concern.
- Cornstarch: Helps keep the cookies tender and delicate by softening the gluten.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Raspberry jam: I favor a high-quality, seedless jam for that smooth, tart filling.
- Powdered sugar: For dusting—pure elegance on top!
Variations
I love making this Easy Raspberry Jam Linzer Cookies Recipe my own by experimenting with different jams and tweaks depending on the season or occasion. The basic dough is so flexible that once you have it down, the possibilities are endless!
- Jam Flavors: I’ve swapped raspberry for apricot or strawberry jam and each time it turns out just as charming — try what you love most!
- Nut-Free Option: I used to worry about almond flour for my nephew’s allergies, so I replaced it with all-purpose flour plus a tiny bit more cornstarch to keep the texture tender — totally successful.
- Spice it Up: Adding a touch more cinnamon or even a hint of ginger can give the cookies a cozy twist perfect for colder months.
- Decorations: Feel free to omit the powdered sugar and top with finely chopped nuts or colored sanding sugar for a pop of color.
How to Make Easy Raspberry Jam Linzer Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by placing the softened unsalted butter, granulated sugar, light brown sugar, and optional cinnamon in a mixing bowl. I use an electric mixer here and beat the mixture for about 30 to 60 seconds until it’s light and fluffy—that’s when you know you’ve aerated the butter properly, which gives you those tender, melt-in-your-mouth cookies. Don’t forget to stir in the vanilla extract next for that aromatic boost!
Step 2: Combine Dry Ingredients and Mix Gently
In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt. This keeps everything evenly distributed for a smooth dough. Gradually add this dry mix into your butter mixture. Stir carefully—not too much! Over-mixing can develop gluten and make your cookies tough. I usually stop as soon as all flour is combined, checking that there are no streaks of flour left.
Step 3: Chill the Dough
Split the dough into two discs, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. This chilling period is crucial—it firms up the dough, making it easier to roll out and cut without sticking or tearing. Plus, it helps the cookies keep their shape during baking.
Step 4: Roll and Cut Out the Cookies
Once chilled, work with one disc at a time on a lightly floured surface. Roll the dough to about ⅛-inch thickness—that’s thin enough for that delicate crunch but thick enough to hold together well. Use a 2 ½-inch scalloped cookie cutter for the base cookies. For half the cookies, use a smaller cutter (a heart or star works wonderfully!) to cut out a window in the center. This little window is what makes Linzer cookies so charming! Arrange them on parchment-lined sheets with about 2 inches between for even baking.
Step 5: Bake and Cool
Bake the cookies at 350°F (175°C) for 9 to 10 minutes. Here’s a trick I learned: bake the cookies with cutouts on a separate tray from the solid ones to make sure they bake evenly—cutouts bake a little faster. The edges should be just turning light golden brown. After baking, let them cool completely—patience here is rewarded with the right texture and perfect jam filling!
Step 6: Assemble with Raspberry Jam and Dust with Powdered Sugar
Once cooled, dust the cookies with cutouts generously with powdered sugar—this adds gorgeous finish and a nice sweetness contrast. Then, spread about a heaping teaspoon of raspberry jam on the bottom side of the solid cookies and sandwich them with the powdered top halves. This is the moment everything comes together—the fruity jam peekaboo is just so satisfying!
Pro Tips for Making Easy Raspberry Jam Linzer Cookies Recipe
- Perfect Dough Firmness: Chill really well; if it’s too soft, the cookies will spread too much.
- Even Rolling Thickness: Roll out your dough evenly to avoid uneven baking or breakage.
- Cutout Placement: Bake cutout cookies and full cookies separately to prevent thin edges from burning.
- Jam Filling Amount: Don’t overfill with jam or cookies can get soggy; a heaping teaspoon is just right.
How to Serve Easy Raspberry Jam Linzer Cookies Recipe
Garnishes
I personally love a generous dusting of powdered sugar—it gives the cookies a festive snowy look and balances the tartness of the jam perfectly. Occasionally, I sprinkle a few sliced almonds around the edges before baking for a little crunch and extra almond aroma that impresses guests.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee, especially during cozy afternoons. For holiday gatherings, I like serving them alongside a cheese platter or fresh fruit to contrast the sweetness with some savory and fresh notes.
Creative Ways to Present
For special occasions, I arrange these Linzer cookies in a pretty tin layered with parchment paper tied with a ribbon—it makes an elegant edible gift. Another fun idea I tried: dusting a few with edible gold dust for that wow factor at a party!
Make Ahead and Storage
Storing Leftovers
I keep leftover Linzer cookies in an airtight container at room temperature—they stay fresh and chewy for about 4-5 days. If you want that crispier texture, a few minutes in a warm oven before serving revive them beautifully.
Freezing
My go-to trick is to freeze the unbaked dough discs wrapped tightly in plastic wrap. When I want fresh cookies, I thaw the dough overnight in the fridge, then roll and bake as usual. If you have extra baked cookies, freeze them in a sealed container with parchment layers—they thaw quickly and keep their charm.
Reheating
To bring back that fresh-baked feeling, I warm the cookies for 3-4 minutes at 300°F in a toaster oven or regular oven. Avoid microwaving since it can make them soft or chewy in an undesired way.
FAQs
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Can I make these Easy Raspberry Jam Linzer Cookies Recipe nut-free?
Yes! You can simply omit the almond flour and add a bit more all-purpose flour and cornstarch to keep the dough tender and light. I’ve done this many times to accommodate nut allergies without changing the texture dramatically.
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Do I have to use raspberry jam or can I substitute?
You can absolutely swap the raspberry jam for any jam you love—apricot, strawberry, or even mixed berry jams work well. Just make sure it’s not too runny to avoid soggy cookies.
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What’s the best way to cut out the little windows?
I like using small shaped cookie cutters like hearts or stars for the cutouts, but if you don’t have one, the rounded end of a piping tip works perfectly. Just press gently to avoid cutting through the entire cookie.
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How can I keep my Linzer cookies from spreading too much?
Chilling the dough really well is key, as well as rolling it to an even thickness. Also, avoid overmixing the dough and bake at the correct temperature (350°F) to preserve the shape.
Final Thoughts
This Easy Raspberry Jam Linzer Cookies Recipe is hands down one of my favorite treats to bake and share. Their elegant look often surprises my family and friends, and the balance of buttery dough with that bright raspberry jam has everyone coming back for more. Whether it’s a holiday, a special occasion, or just a quiet afternoon, I highly recommend giving these a try—you’ll feel proud and delighted with how beautifully they come together. Happy baking, friend!
Print
Easy Raspberry Jam Linzer Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Description
Classic Linzer Cookies are delicate sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar. These buttery, tender cookies have a subtle almond flavor and feature charming cut-out shapes for a festive presentation. Perfect for holiday cookie trays, they combine a crisp texture with a fruity jam center in an elegant treat that’s surprisingly easy to make.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 3 tablespoons light brown sugar (firmly packed)
- ¼ teaspoon ground cinnamon (optional)
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- ⅔ cup almond flour (see note to make nut free)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Filling and Finishing
- ⅓ cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Beat the butter and sugars: In a large bowl, combine the softened butter, granulated sugar, light brown sugar, and ground cinnamon if using. Use an electric mixer to beat the mixture on medium speed for 30 to 60 seconds until it is light and fluffy. Then, stir in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, almond flour, cornstarch, and salt to ensure they are evenly mixed.
- Make the dough: Gradually add the dry ingredients into the butter mixture, stirring gently until just combined. Be careful not to overmix; the dough should be fully combined but still tender.
- Chill the dough: Divide the dough into two equal portions and shape each into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut the dough: On a lightly floured surface, roll out one disc of dough to about ⅛ inch thick. Use a 2½ inch cookie cutter with scalloped edges to cut out rounds. Arrange them spaced about 2 inches apart on a prepared baking sheet. For half of these cookies, use a smaller cutter—like a heart, star, or the larger circular end of a piping tip—to cut shapes out of the center, creating windows.
- Bake the cookies: Place the cookies with cutouts on one baking sheet and the solid cookies on a separate sheet to ensure even baking. Bake in the preheated oven for 9 to 10 minutes, or until the edges just begin to turn a light golden brown. Remove from oven and let cool completely on the baking sheets.
- Assemble the cookies: Once cooled, dust the tops of the cookies with cutouts with powdered sugar if desired. Spread about a heaping teaspoon of raspberry jam onto the bottom side of each solid cookie, then sandwich with a cutout cookie on top, aligning them gently.
Notes
- Linzer cookies are an elegant choice for holiday cookie trays and look stunning with their classic cut-out shapes.
- For a nut-free version, substitute almond flour with an equal amount of all-purpose flour or oat flour.
- Using powdered sugar dusting is optional but adds a beautiful festive touch.
- The small cutout shapes from the centers of cookies can be saved and re-rolled to make extra cookies.
- This recipe comes with a step-by-step video guide to help you through the process.
Nutrition
- Serving Size: 1 cookie
- Calories: 159 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
