Raspberry Linzer Cookies, oh how we love them! These delicate, buttery cookies, sandwiched with a vibrant raspberry jam, are more than just a treat. They’re a little piece of our Italian heritage, a memory of holiday gatherings and cozy afternoons in the kitchen. Every bite of Raspberry Linzer Cookies evokes a sense of warmth and nostalgia, and we’re so excited to share our family recipe with you.
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Why You Will Love This Raspberry Linzer Cookies Recipe
Let's be honest, who doesn't love a good cookie? But this Raspberry Linzer Cookies recipe is special. It's the kind of cookie that instantly transports you to a happier place. They're perfectly balanced: the buttery, slightly nutty cookie and the sweet and tart raspberry filling.
Making these cookies is also surprisingly easy. Don’t let the fancy name scare you! With simple ingredients and straightforward steps, you can whip up a batch in no time. Plus, the aroma that fills your kitchen while they bake is simply divine.
These cookies are special to us because they remind us of our grandmother. Every Christmas, she would make a huge batch for the whole family, and they would disappear in minutes!
Follow us on Pinterest for more of our family recipes and baking inspiration!
Ingredients Needed for This Raspberry Linzer Cookies Recipe
Here’s what you’ll need to make these delightful cookies:
For the Dough:
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup almond flour
For the Filling:
- 1 cup raspberry jam (seedless or with seeds, your preference!)
- Powdered sugar, for dusting
How to Make This Raspberry Linzer Cookies Recipe
Here are the simple steps to making this raspberry linzer cookies recipe:
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In a medium bowl, whisk together the flour, baking powder, salt, and almond flour.
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In a separate, large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly crumbly.
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Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Letting the dough chill is very important because it makes the dough easier to work with!
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use linzer cookie cutters (or any fun shapes!) to cut out cookies. Cut out solid cookies and cookies with decorative cutouts in the center.
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Place the cookies on the prepared baking sheets, leaving a little space between each.
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Bake for 8-10 minutes, or until the edges are lightly golden.
-
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Once the cookies are cool, spread a thin layer of raspberry jam on the flat side of the solid cookies. Dust the cutout cookies with powdered sugar.
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Gently press the powdered sugar dusted cutout cookies on top of the jam-covered solid cookies to create a "sandwich."
How to Serve This Raspberry Linzer Cookies Recipe
These Raspberry Linzer Cookies are perfect served with a cup of hot tea or coffee. They make a beautiful addition to a dessert platter or a thoughtful homemade gift. Consider pairing them with:
- A glass of Vin Santo for a truly Italian treat.
- Homemade whipped cream for an extra touch of indulgence.
- A selection of other festive cookies, like our Eggnog Cookies.
They can also be a delightful addition to any holiday dessert table or a special treat to enjoy during a quiet afternoon. Think about adding a small sprig of mint for a pop of color when plating!
How to Store This Raspberry Linzer Cookies Recipe
To keep your Raspberry Linzer Cookies fresh:
- Refrigerate: Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. The coolness will help the filling set and keep the cookies from becoming too soft.
- Freezing: For longer storage, you can freeze the cookies for up to 2 months. Place them in a single layer in an airtight container to prevent sticking and freezer burn.
- Reheating: Let the frozen cookies thaw at room temperature before serving.
- Shelf Life: If stored at room temperature in an airtight container, these last about 3 days
Tips to Make This Raspberry Linzer Cookies Recipe
Here are some tips to ensure your Raspberry Linzer Cookies are a success:
- Butter Temperature: Make sure your butter is softened but still cool to the touch. This will help you achieve the perfect dough consistency.
- Chill the Dough: Don’t skip the chilling time! It prevents the cookies from spreading too much in the oven.
- Flour Sparingly: Use just enough flour to prevent the dough from sticking. Too much flour will make the cookies tough.
- Raspberry Jam: If you want deeper, more complex taste, consider using homemade jam.
Helpful Notes for This Raspberry Linzer Cookies Recipe
Don't worry if the edges of the cookies are browned. This is normal and adds to their flavor. If you want, you can switch it out for other types of fruit jams. You can try apricot or fig jam.
- Almond Flour: We love the subtle nutty flavor that almond flour adds, but if you don’t have it on hand, you can omit it or substitute with more all purpose flour.
- Cookie Cutters: Linzer cookie cutters come in a variety of shapes and sizes. Feel free to get creative!
- Homemade Jam: While store bought jam works great, homemade raspberry jam will elevate these cookies to the next level. Or you can check out our recipe for Easy Lemon Raspberry Cookies if you want more raspberry inspiration.
Variation of This Raspberry Linzer Cookies Recipe
Get creative with your Raspberry Linzer Cookies!
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy twist.
- Chocolate: Dip the cooled cookies in melted chocolate for a decadent treat.
- Nutella: Use Nutella instead of raspberry jam for a chocolate hazelnut version.
- Spice it up: Add a dash of spice blend to your batter for a little twist.
Frequently Asked Questions
What makes Linzer cookies different?
Linzer cookies are Austrian pastries made with almond flour and spiced dough, typically filled with fruit preserves and topped with a characteristic cutout on the top cookie.
Can I use different jams for my Linzer cookies?
Yes, you can use a variety of jams or preserves! Feel free to experiment with apricot, strawberry, cherry, or any flavor that complements the almond dough.
How do I prevent my Linzer cookies from becoming too dry?
Avoid over-baking the cookies. Bake until the edges are lightly golden brown. Also, store the baked cookies in an airtight container to maintain their moisture.
What is the secret to a tender Linzer cookie dough?
Don’t overmix the dough! Overmixing develops the gluten, which results in a tough cookie. Gently combine the ingredients until just combined.
Conclusion
We hope you'll give our Raspberry Linzer Cookies recipe a try. They're a simple yet elegant treat that's perfect for any occasion. Imagine the joy these little cookies can bring to your next gathering. Let us know in the comments if you try the recipe!
Raspberry Linzer Cookies: The EASIEST Recipe Ever!
Buttery, delicate cookies filled with sweet raspberry jam, these Raspberry Linzer Cookies are a classic Italian treat perfect for any occasion.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 24 cookies
Category: Dessert
Cuisine: Italian
Nutrition:
Protein: 2g
Carbs: 20g
Fat: 7g
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup almond flour
- 1 cup raspberry jam (seedless or with seeds, your preference!)
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and almond flour.
- In a separate, large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly crumbly.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use linzer cookie cutters (or any fun shapes!) to cut out cookies. Cut out solid cookies and cookies with decorative cutouts in the center.
- Place the cookies on the prepared baking sheets, leaving a little space between each.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cool, spread a thin layer of raspberry jam on the flat side of the solid cookies. Dust the cutout cookies with powdered sugar.
- Gently press the powdered sugar dusted cutout cookies on top of the jam-covered solid cookies to create a “sandwich.”
Notes
- For best results, chill the dough thoroughly.
- Use high quality raspberry jam for the best flavor.
- Dust generously with powdered sugar for an elegant finish.
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