Delicate, buttery, and perfectly sweet, these Raspberry Linzer Cookies are a timeless treat that’s as beautiful as it is delicious. With their tender almond-infused cookie, a vibrant raspberry jam filling, and a dusting of powdered sugar, they’re perfect for holidays, special occasions, or simply to impress friends and family. These sandwich cookies bake up evenly and can be customized into adorable shapes for Valentine’s Day, Christmas, or any festive occasion.
The combination of almond flavor and sweet-tart raspberry jam is irresistible, and the scalloped edges with cut-out centers give these cookies a charming, bakery-quality appearance. Plus, they’re made in batches and stored easily, making them a practical choice for gifting or party platters.
Why You’ll Love This Recipe
- Buttery, tender cookies with a rich almond flavor
- Sweet-tart raspberry jam filling in every bite
- Adorable cut-out design perfect for gifting or parties
- Can be made ahead and stored at room temperature
- Makes a large batch—48 sandwich cookies from one recipe
Ingredients
Linzer Cookie Dough
- Unsalted butter (1 cup / 2 sticks, room temperature) – Provides richness and a tender texture
- Granulated sugar (2/3 cup) – Sweetens the dough and helps with lightness
- Egg yolk (1) – Adds structure and richness
- Almond extract (2 tsp, optional) – Gives signature nutty flavor
- Vanilla extract or vanilla bean paste (1 tsp) – Enhances overall flavor
- All-purpose flour (2 cups) – Base of the cookie, keeps them tender
- Superfine almond meal or almond flour (2/3 cup) – Adds delicate almond flavor and texture
- Cornstarch (1 Tbsp) – Helps cookies remain soft
- Fine salt (1/4 tsp) – Balances sweetness
Filling & Decorations
- Raspberry jam (2 cups) – Sweet-tart filling for the sandwich cookies
- Powdered sugar (1/4 cup) – For dusting the tops
How to Make Raspberry Linzer Cookies
Prepare the Dough
In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 2 minutes until lightened in color. Add the egg yolk, almond extract, and vanilla extract. Mix until combined.
In a separate bowl, whisk together the flour, almond flour, cornstarch, and salt. Gradually mix the flour mixture into the butter mixture on low speed until just incorporated. Do not overmix.
Divide the dough in half, flatten into rectangles about 1/4 inch thick, and wrap in plastic wrap. Chill in the fridge for 45 minutes (or longer, if needed).
Roll Out and Cut Cookies
Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
Roll one portion of chilled dough between sheets of plastic wrap to 1/8-inch thickness, lightly dusting with flour to prevent sticking. Use a 1 1/2-inch scalloped cookie cutter to cut rounds. Use a 3/4-inch cutter to cut out the centers of half the cookies for the tops. Collect dough scraps, re-roll, and repeat.
Place cookies 2 inches apart on prepared sheets.
Bake
Bake one sheet at a time for 9–10 minutes on the middle rack, until edges just set and cookies are lightly firm. Cool on baking sheets for 15 minutes, then transfer to a wire rack. Repeat with remaining dough.
Assemble and Decorate
Once cooled, dust the top cookies (with cut-outs) generously with powdered sugar. Spread 2 tsp of raspberry jam on each bottom cookie. Gently top with the cut-out cookies, pressing slightly to fill the cut-out center with jam.
Storage
Store in an airtight container at room temperature for up to 4 days.
Tips for Success
- Chill dough thoroughly to make rolling and cutting easier
- Use plastic wrap when rolling out dough for easy cleanup and smoother surface
- Bake one sheet at a time for even results
- Collect and re-roll dough scraps to minimize waste
- Dust cookies just before assembling for a bright, clean powdered sugar finish
Equipment Needed
- 2 large baking sheets
- Silicone mats or parchment paper
- Rolling pin
- 1 1/2-inch scalloped circle cookie cutter
- 3/4-inch heart or round cutter for centers
- Powdered sugar sifter or fine mesh sieve
Recipe Variations
- Mixed Berry Linzer: Use strawberry, blueberry, or apricot jam instead of raspberry
- Nut-Free Version: Replace almond extract with vanilla only and omit almond flour
- Mini Linzers: Use smaller cutters for bite-sized cookies perfect for lunchboxes
- Chocolate Linzers: Add 1–2 Tbsp cocoa to the dough for chocolate-flavored cookies
Serving Suggestions
- Arrange on a festive cookie platter for holidays
- Package in cellophane bags for gifts
- Serve with tea or coffee for a delightful afternoon treat
FAQs
Can I make these cookies ahead of time?
Yes, both baked cookies and dough can be prepared ahead. Assemble just before serving if possible.
Can I freeze the cookies?
Yes, unbaked dough can be frozen for up to 1 month. Bake directly from frozen, adding a couple of extra minutes.
What if I don’t have scalloped cutters?
Use any round cookie cutter or a drinking glass. A small round cutter works for the centers.
Can I use store-bought almond extract?
Yes, store-bought almond extract works perfectly. If you prefer, it can be omitted for a milder flavor.
Raspberry Linzer Cookies
- Total Time: 50 minutes
- Yield: 48 sandwich cookies
- Diet: Vegetarian
Description
These Raspberry Linzer Cookies are buttery, perfectly sweet, and filled with delicious raspberry jam. Adorable sandwich cookies perfect for gifting or enjoying at home.
Ingredients
- 1 cup unsalted butter, room temperature (226g)
- 2/3 cup granulated sugar (133g)
- 1 egg yolk (25g)
- 2 tsp almond extract (optional, 8g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 cups all-purpose flour (250g)
- 2/3 cup superfine almond meal or almond flour (67g)
- 1 Tbsp cornstarch (8g)
- 1/4 tsp fine salt (2g)
- 2 cups raspberry jam (640g)
- 1/4 cup powdered sugar (30g)
Instructions
- Beat butter and granulated sugar until light and fluffy.
- Add egg yolk, almond extract, and vanilla; mix until combined.
- Whisk together all-purpose flour, almond flour, cornstarch, and salt.
- Mix dry ingredients into butter mixture on low speed until just incorporated.
- Divide dough in half, wrap in plastic, flatten into rectangles, and chill 45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets.
- Roll dough to 1/8 inch thickness and cut out 1 1/2-inch scalloped circles; remove centers from half the cookies with 3/4-inch cutter.
- Bake 9-10 minutes until edges set but not browned; cool 15 minutes on sheet, then transfer to wire rack.
- Knead together scraps, rewrap, chill, and repeat cutting and baking.
- Dust tops with powdered sugar, spread 2 tsp raspberry jam on bottom cookies, and top with cut-out cookies to form sandwiches.
- Store in airtight container at room temperature up to 4 days.
Notes
- Chill dough for easier handling and cleaner cuts.
- Use parchment or silicone mats to prevent sticking.
- These cookies make 48 sandwich cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
Final Thoughts
These Raspberry Linzer Cookies are a showstopper—beautiful, buttery, and filled with the sweet-tart flavor of raspberry jam. Perfect for gifting, sharing, or savoring with a cup of tea, they’re a classic cookie that never goes out of style. Make a batch, dust with powdered sugar, and enjoy the joy and charm these delicate sandwich cookies bring to any occasion.
