If you’ve been hunting for the perfect tender and buttery cookie that’s both delicate and bursting with jammy goodness, you need to try this Sweet Raspberry Linzer Cookies Recipe. These lovelies are soft, melt-in-your-mouth shortbread cookies sandwiched with a sweet, tart raspberry jam center and a dusting of powdered sugar that just elevates them to next-level yum. I promise, once you make this recipe, your family and friends will be asking for them at every gathering!
Why You’ll Love This Recipe
- Perfectly Soft Texture: These cookies stay soft and tender thanks to the right balance of butter and flour.
- Easy to Make: With simple ingredients and clear steps, you don’t need to be a pro baker to nail this.
- Delicious Raspberry Jam Filling: The tartness of the raspberry jam perfectly complements the sweet cookies.
- Beautiful Presentation: The dusting of powdered sugar and the delicate cut-outs make them a showstopper for any occasion.
Ingredients You’ll Need
These ingredients come together beautifully to create soft, delicate cookies. Using room temperature butter and fresh eggs really makes a difference, and picking a high-quality raspberry jam gives that perfect sweet and tangy zing.
- Unsalted Butter: Let it come to room temperature for easy creaming and a tender crumb.
- Granulated Sugar: Balances sweetness without overpowering the jam filling.
- Salt: Just a pinch to enhance all the flavors.
- Eggs: Bind the dough and add richness — make sure they are fresh.
- Vanilla Extract: Adds warmth and depth to the cookie flavor.
- Almond Extract: A little goes a long way to boost the classic Linzer taste.
- All-Purpose Flour: The backbone of your cookie dough—use fresh for best results.
- Raspberry or Strawberry Jam: I prefer raspberry for its tartness, but strawberry works great too. Choose one with real fruit bits.
- Powdered Sugar: For that iconic, pretty dusting on top.
Variations
I love how versatile this Sweet Raspberry Linzer Cookies Recipe is. Once you’re comfortable with the basic dough and assembly, it’s fun to switch up fillings and extracts to match the season or your mood. You can truly make it your own!
- Swap the Jam: One of my favorite twists is using apricot or blackberry jam—each offers a unique tangy sweetness that works beautifully with the almond extract.
- Make It Gluten-Free: I once tried a gluten-free flour mix and while the texture was a tad different, the cookies still came out soft and tasty.
- Chocolate Drizzle: After sandwiching the cookies, I sometimes drizzle melted dark chocolate on top to make them extra decadent for holidays.
- Use Different Cut-Out Shapes: Hearts are classic, but stars, circles, or even your kids’ initials make these extra special.
How to Make Sweet Raspberry Linzer Cookies Recipe
Step 1: Cream the Butter and Sugar Perfectly
Start by taking your unsalted butter out of the fridge about 10 minutes before baking—it should be soft but not melted. Pop it in your mixer with the sugar and salt, and beat on medium-high until the mixture is fluffy and pale, about 3-4 minutes. This step creates a light cookie texture, so don’t rush it!
Step 2: Add Eggs and Extracts
Next, add your eggs one at a time, mixing well after each addition, then add the vanilla and almond extracts. These small flavor boosters give your cookies that signature Linzer cookie magic.
Step 3: Incorporate the Flour Gently
Lower your mixer speed to slow and gradually add the flour. Be careful not to overmix here—stop as soon as the flour is combined. Overworking the dough can make your cookies tough, and nobody wants that!
Step 4: Roll Out and Chill the Dough
Dump your dough onto a sheet of parchment paper and cover with another sheet. Roll it out gently to about 1/8 inch thickness. Then pop it on a cookie sheet and chill in the fridge for at least 20 minutes to firm up—the cooler dough cuts cleaner and bakes better.
Step 5: Cut Your Cookies and Freeze Briefly
Preheat your oven to 350°F and line a baking sheet with parchment. Use your Linzer cookie cutters—half solid rounds, half with heart cut-outs—placing them evenly spaced on your sheet. Then, here’s a trick I learned: pop the cookie sheet into the freezer for 3-5 minutes before baking. This helps them hold their shape and prevents spreading.
Step 6: Bake and Cool
Bake your cookies for 8-10 minutes, but watch closely for the edges—not browned but just set. Once out of the oven, transfer the cookies to a wire rack to cool completely. Patience here pays off for the best texture.
Step 7: Assemble Your Linzer Cookies
Dust the heart cut-out cookies generously with powdered sugar—you’ll love this finishing touch! Then, spread a good spoonful of raspberry jam on the plain cookies and sandwich them together with the sugared cookies on top. Look how pretty they are!
Pro Tips for Making Sweet Raspberry Linzer Cookies Recipe
- Use Room Temperature Butter: This makes creaming easier and results in a light, tender cookie texture.
- Chill Your Dough Well: Chilling prevents the dough from spreading too much and helps your cut-outs keep their shape crisp.
- Don’t Overbake: The cookies should be pale with no browning edges—this keeps them soft and tender.
- Cool Cookies Completely Before Assembling: Otherwise, the jam can get messy and the powdered sugar will melt away.
How to Serve Sweet Raspberry Linzer Cookies Recipe
Garnishes
I love a simple powdered sugar dusting on the top cookies—it gives the classic Linzer look. Sometimes, I add a few fresh raspberries or a sprig of mint on the serving plate to brighten it up and add a pop of color.
Side Dishes
These cookies are divine with a cup of tea, a latte, or even a glass of sparkling rosé. I often serve them alongside a light fruit salad or a simple cheese platter for a little sweet-savory balance.
Creative Ways to Present
For holidays or special parties, I stack my Linzer cookies in a pretty glass jar tied with a colorful ribbon. They also look stunning arranged on a decorated platter with edible flowers or wrapped individually in parchment and twine as sweet little gifts.
Make Ahead and Storage
Storing Leftovers
Store your assembled Sweet Raspberry Linzer Cookies in an airtight container in the fridge to keep them fresh for up to a week. Keeping them cool helps maintain that soft texture and keeps the jam from getting sticky.
Freezing
You can freeze the unbaked cookie dough rolled out between parchment sheets—just wrap it tightly in plastic wrap and foil. When ready, thaw in the fridge overnight, then cut and bake. You can also freeze the baked halves separately before assembling; thaw before sandwiching with jam.
Reheating
Since these cookies are best soft, I recommend enjoying them as is or at room temperature. If you want to freshen them up, let them sit out for 15-20 minutes after refrigeration; avoid microwaving because it can melt the jam unevenly.
FAQs
-
Can I use store-bought jam for this Sweet Raspberry Linzer Cookies Recipe?
Absolutely! I usually use high-quality raspberry jam with lots of fruit bits for the best flavor and texture. Homemade jam works great too if you have it on hand.
-
How do I prevent the cookies from spreading too much?
Make sure you chill the dough thoroughly before cutting and baking, and even freeze the cut cookies briefly on the baking sheet before popping them in the oven. Using room temperature butter but avoiding melted butter is crucial too.
-
Can I make these cookies gluten-free?
Yes! Substitute your usual flour with a gluten-free blend that’s meant for baking. Keep in mind the texture might be a little different, but they’ll still be delicious if you follow the same process.
-
How do I store the cookies to keep them soft?
Store the assembled sandwich cookies in an airtight container in the fridge. The moisture there helps keep the cookie soft while preserving the jam’s freshness. Let them come to room temp before eating for best flavor.
Final Thoughts
I absolutely love how this Sweet Raspberry Linzer Cookies Recipe brings a little homemade charm and elegance to classic cookies. Whether you’re baking them for a holiday, gifting, or just treating yourself, their tender crumb and bright raspberry filling never disappoint. Give this recipe a try—you’ll get that joyful feeling each time you bite into one, and they might just become your new favorite go-to cookie!
Print
Sweet Raspberry Linzer Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 25 sandwich cookies (50 halves)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft and Sweet Linzer Cookies are buttery almond-flavored sandwich cookies filled with raspberry or strawberry jam. These tender cookies are dusted with powdered sugar on top for a delicate finish and are perfect for festive occasions or everyday treats. They offer a delightful balance of sweetness and a melt-in-your-mouth texture.
Ingredients
Cookie Dough
- 1 cup unsalted butter (left out at room temperature for 10 minutes)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
Filling and Topping
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar for sprinkling on top
Instructions
- Cream Butter and Sugar: In a bowl of a stand mixer fitted with a paddle attachment, cream together the room temperature butter, granulated sugar, and salt until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Flavorings: Mix in the eggs one at a time along with the vanilla and almond extracts, ensuring everything is fully combined to infuse the dough with flavor.
- Incorporate Flour: Lower the mixer speed to low and gradually add the all purpose flour, stirring until just combined. Be careful not to overmix as this can make the cookies tough.
- Roll Out Dough: Transfer the dough onto a sheet of parchment paper, cover with a second sheet, and use a rolling pin to flatten it to about 1/8 inch thickness, preparing it for cutting.
- Chill Dough: Place the parchment-covered dough on a cookie sheet and refrigerate for 20 minutes until firm, which helps prevent spreading during baking.
- Preheat Oven and Prep Sheet: Preheat your oven to 350°F (175°C) and line another cookie sheet with parchment paper to ensure cookies bake evenly and don’t stick.
- Cut Cookies: Using linzer cookie cutters, cut half the cookies plain and the other half with a heart-shaped cutout in the center. Arrange them on the prepared cookie sheet.
- Freeze and Bake: Freeze the cut cookies on the sheet for 3-5 minutes to firm up again, then bake for 8-10 minutes. Watch carefully to ensure the edges do not brown for a soft texture.
- Cool Cookies: Remove from the oven and allow cookies to cool completely on a wire rack before assembling to avoid melting the jam or powdered sugar.
- Assemble and Finish: Dust the heart cut-out cookies with powdered sugar. Spread jam on the plain cookies and sandwich them together, placing the powdered sugar cookies on top for a visually appealing finish.
- Store: Store assembled cookies in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- These cookies are best enjoyed within a week for optimal freshness and texture.
- Use room temperature butter for easier creaming and a softer dough.
- Be careful not to overbake; cookies should remain soft and light in color.
- Powdered sugar adds a beautiful finishing touch that enhances both flavor and presentation.
- Raspberry jam is traditional, but strawberry or other jams work beautifully.
- Refrigerate or freeze dough if not baking immediately to maintain firmness for cutting.
Nutrition
- Serving Size: 1 sandwich cookie (2 halves)
- Calories: 180
- Sugar: 14g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
