These cookies offer a perfect balance of rich, nutty flavor and bright fruitiness. They are ideal for holidays, special occasions, or anytime you want a bakery-style treat at home. Despite their sophisticated look, they are straightforward to prepare and can be made ahead for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour Almond flour Unsalted butter, softened Granulated sugar Egg Vanilla extract Salt Raspberry jam or preserves Powdered sugar
Directions
In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Divide the dough in half, flatten into discs, wrap, and chill until firm.
Roll out the chilled dough on a lightly floured surface.
Cut out cookies using a round cutter, then cut a small center from half of them.
Place cookies on a baking sheet and bake until lightly golden around the edges.
Allow cookies to cool completely.
Spread raspberry jam on the solid cookies, then top with the cut-out cookies.
Dust lightly with powdered sugar before serving.
Servings and timing
This recipe makes about 20 sandwich cookies. Preparation time: approximately 25 minutes Chilling time: 45 minutes Baking time: 10–12 minutes per batch Total time: about 1 hour and 30 minutes
Variations
You can substitute the raspberry jam with strawberry, apricot, or blackberry preserves. For a deeper flavor, add a touch of lemon zest or cinnamon to the dough. Hazelnut flour can replace almond flour for a more traditional variation.
Storage/Reheating
Store assembled cookies in an airtight container in the refrigerator for up to 4 days. Unfilled cookies can be kept at room temperature for up to 5 days. For best texture, allow chilled cookies to come to room temperature before serving. Reheating is not recommended.
FAQs
Can I make Linzer cookie dough ahead of time?
Yes, the dough can be prepared up to 2 days in advance and kept refrigerated until ready to roll.
Why is my dough crumbly?
This usually means the dough is too cold. Let it sit at room temperature for a few minutes before rolling.
Can I freeze Linzer cookies?
Yes, unfilled cookies freeze well for up to 2 months. Assemble them after thawing.
Do I have to use almond flour?
Almond flour is traditional, but you can replace it with all-purpose flour if needed.
What jam works best for Linzer cookies?
Thick, seedless jams or preserves work best to prevent leaking.
How do I keep the cut-out centers neat?
Chill the dough well and flour the cutter lightly before cutting.
Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend suitable for baking and ensure the almond flour is gluten-free.
Why did my cookies spread too much?
Overly soft dough can cause spreading. Make sure the dough is properly chilled before baking.
Should I dust with powdered sugar before or after assembling?
Dust the cut-out tops before assembling to keep the jam visible and clean.
Are Linzer cookies supposed to be soft or crisp?
They should be tender with a slightly crisp edge, softening more after being filled.
Conclusion
Raspberry Linzer Cookies are a timeless treat that combines delicate texture with vibrant flavor. Their beautiful appearance and delightful taste make them perfect for sharing or gifting. Once you try them, they are sure to become a cherished addition to your baking repertoire.
Raspberry Linzer Cookies are delicate sandwich cookies with tender, buttery dough and a sweet-tart raspberry filling, topped with powdered sugar for an elegant finish.
Author:Catherine
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:1 hour 30 minutes
Yield:20 sandwich cookies
Category:Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup raspberry jam or preserves
Powdered sugar, for dusting
Instructions
In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Divide the dough in half, flatten each into a disc, wrap in plastic, and chill until firm, about 45 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
Cut out cookies using a round cutter; cut a small center from half of the cookies to create the Linzer tops.
Place cookies on the prepared baking sheets and bake for 10–12 minutes, until lightly golden around the edges.
Allow cookies to cool completely on a wire rack.
Spread raspberry jam on the solid cookies, then top with the cut-out cookies.
Lightly dust with powdered sugar before serving.
Notes
You can substitute raspberry jam with strawberry, apricot, or blackberry preserves.Add a touch of lemon zest or cinnamon to the dough for extra flavor.Hazelnut flour can replace almond flour for a more traditional Linzer cookie.Chill dough thoroughly to prevent spreading and maintain cut-out shapes.Unfilled cookies can be frozen for up to 2 months; assemble after thawing.
