Have you ever bitten into a cookie that’s just the perfect balance of buttery shortbread and sweet, tangy fruit? That’s exactly what you’ll experience with these Easy Raspberry Linzer Cookies. They might look fancy with their pretty cut-out “windows” showing off ruby-red jam, but don’t let that elegant appearance fool you – these cookies are surprisingly simple to make!
I first encountered these delightful treats at my neighbor’s holiday party years ago, and I’ve been perfecting my version ever since. There’s something magical about the way the almond-infused dough pairs with the bright raspberry filling that makes them irresistible for any occasion.
Why This Recipe is Awesome
What makes these Easy Raspberry Linzer Cookies truly special is their versatility. They’re impressive enough for gift-giving or special occasions, yet straightforward enough for a weekend baking project with the kids.
The dough comes together quickly, and you can make it ahead of time – perfect for busy schedules. Unlike some fussier cookie recipes, this one is forgiving if you’re not a precision baker. Plus, the combination of ground almonds in the dough creates a tender, melt-in-your-mouth texture that elevates these cookies beyond ordinary jam sandwiches.
The contrast between the powdered sugar-dusted tops and the vibrant raspberry filling isn’t just visually stunning – it creates a perfect flavor balance that makes these cookies completely addictive. They’re not overly sweet, which means you can easily enjoy more than one!
Equipment needed: Stand mixer or hand mixer, rolling pin, cookie cutters (one regular, one smaller for centers), baking sheets, parchment paper
Easy Raspberry Linzer Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour or finely ground almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but recommended
- 3/4 cup high-quality raspberry preserves or jam
- 1/2 cup powdered sugar for dusting
Instructions
- Prepare the dry ingredients by whisking together the flour, almond flour, cinnamon, and salt in a medium bowl. Set this mixture aside while you work on the wet ingredients.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer) on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming creates the perfect cookie texture!
- Add the egg and extracts to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed. The vanilla and almond extracts create that signature Linzer cookie flavor.
- Gradually add the dry ingredients to the wet ingredients with the mixer on low speed, mixing just until combined. Overmixing will make your cookies tough, so stop as soon as the flour disappears.
- Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling is crucial for easier rolling and cutting!
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Roll one disc of dough on a lightly floured surface to about 1/8-inch thickness. Keep the second disc refrigerated until ready to use.
- Cut out shapes using a 2.5-3 inch round, fluted cookie cutter. These will be your bottom cookies. Place them on the prepared baking sheet about 1 inch apart.
- Roll out the second disc and cut out the same number of cookies, but use a smaller cutter (about 1 inch) to remove centers from these pieces. These will be your top cookies with “windows.”
- Bake the cookies for 10-12 minutes until the edges are just barely golden. Watch carefully as they can go from perfect to overdone quickly!
- Cool completely on wire racks before assembling. Patience here prevents melty jam and soggy cookies.
- Dust the top cookies (the ones with cut-out centers) with powdered sugar before assembling.
- Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie, leaving a slight border around the edge.
- Gently place the sugared top cookies over the jam-covered bottom cookies to create sandwiches. Press very lightly to secure without squeezing out the filling.
Notes
- The cookie dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 1 month.
- For the best flavor, use high-quality raspberry jam that’s not overly sweet. Seedless varieties make for a smoother filling experience.
- If almond flour isn’t available, pulse blanched almonds in a food processor until finely ground.
- Allow assembled cookies to rest for at least an hour before serving – this lets the jam slightly soften the cookies for that perfect bite.
- Store in an airtight container with parchment between layers for up to 5 days.
Calories & Nutritional Info
- Calories: Approximately 180 per sandwich cookie
- Fat: 10g (6g saturated)
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Allergens: Contains wheat, eggs, tree nuts (almonds)
- Suitable for: Vegetarians (not vegan due to butter and eggs)
Common Mistakes to Avoid
- Skipping the chilling time – This makes the dough too soft and difficult to work with. Always refrigerate for at least an hour.
- Rolling the dough too thick – This results in puffy cookies that don’t bake evenly. Aim for 1/8 inch thickness.
- Dusting with powdered sugar before adding jam – The jam will dissolve the sugar. Always dust the top cookies first, then assemble.
- Using too much jam – This causes messy spillover. One teaspoon per cookie is plenty!
- Assembling while cookies are still warm – This melts the jam and makes soggy cookies. Patience is key!
Alternatives & Substitutions
- Jam variations: Try strawberry, apricot, or black currant preserves for different flavor profiles.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The almond flour already helps with texture.
- Nut-free version: Replace almond flour with an equal amount of all-purpose flour and skip the almond extract.
- Less sweet option: Reduce sugar to 1/2 cup in the dough and use a tart homemade fruit compote instead of jam.
- Chocolate lover’s twist: Use chocolate hazelnut spread instead of jam for a decadent variation.
FAQs
Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for a month. Baked, unfilled cookies can be stored in an airtight container for up to a week. I recommend assembling them within 24 hours of serving for the best texture.
Why did my cookies spread too much during baking?
Your dough was likely too warm. If your kitchen is hot or you’ve been handling the dough a lot, pop the cut-out cookies back in the refrigerator for 10-15 minutes before baking to firm up the butter.
Can I use homemade raspberry jam?
Definitely! Homemade jam works beautifully and often has a more intense flavor. Just make sure it’s thick enough – if it seems runny, simmer it for a few minutes to reduce and thicken before cooling and using.
How do I store these cookies to keep them fresh?
Store assembled cookies in an airtight container at room temperature with parchment paper between layers. They’ll stay fresh for about 3-5 days, though the cookies will soften slightly from the jam over time.
Can I make these with other cookie cutter shapes?
Absolutely! Hearts for Valentine’s Day, stars for Christmas, or flowers for spring – any shape works as long as you have a smaller cutter for the “window.” Just keep an eye on baking time as it may vary slightly with different sizes.
Final Thoughts
These Easy Raspberry Linzer Cookies bring a touch of European bakery charm right to your kitchen, without requiring professional skills. There’s something so satisfying about creating something this beautiful yet comforting. The way the buttery cookies gently yield to reveal that bright, tangy center is pure joy – exactly what a good cookie should deliver. Happy baking!
