Easy Raspberry Linzer Cookies
Easy Raspberry Linzer Cookies feature buttery, almond-infused shortbread sandwiched around tangy raspberry jam, with the signature cut-out “window” on top revealing the vibrant filling. These elegant yet simple treats balance sweet and tart flavors perfectly.
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.