Name: Raspberry Linzer Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) 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

Jump to Recipe· 4.7 from 74 reviews

If you’ve ever wanted to bake the perfect delicate, buttery sandwich cookie with a pop of bright, fruity flavor, this Raspberry Linzer Cookies Recipe is going to win your heart – and your tastebuds. These cookies are not just charming to look at with their cute cut-outs and powdered sugar dusting; they’re packed with that classic almond-vanilla flavor and luscious raspberry jam that brings everything together in one irresistible bite. Stick with me, and I’ll walk you through making these beauties from scratch, sharing all my tips to make your batch flawless.

🤎

Why This Recipe Works

Perfectly Tender Dough: Creaming the butter and sugar well creates a light texture that melts in your mouth.
Balanced Flavors: The almond extract and vanilla add a cozy richness that complements the bright raspberry jam beautifully.
Easy Assembly: Rolling the dough between plastic wrap makes cleanup a breeze and keeps dough from sticking.
Flexible Filling: Loads of jam means every bite has that fruity zing, and you can swap jams or curds to suit your mood or season.

Raspberry Linzer Cookies, raspberry filled sandwich cookies, homemade Linzer cookies, buttery almond cookies, festive holiday cookies - The image shows several round sandwich cookies with scalloped edges arranged on white parchment paper over a white marbled surface. Each cookie has two layers: a bottom layer of light golden-brown cookie and a top layer dusted with white powdered sugar. The top layer has a heart-shaped cutout in the center, revealing a shiny bright red jam filling inside. Some cookies are stacked, showing both layers, while others lie flat. Small pink and red heart-shaped sprinkles are scattered around the cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Raspberry Linzer Cookies Recipe is all about the harmony between tender, flavorful dough and sweet-tart raspberry jam. Each ingredient has a role in the texture or taste, and choosing quality products really shines through in the final cookie.

Raspberry Linzer Cookies, raspberry filled sandwich cookies, homemade Linzer cookies, buttery almond cookies, festive holiday cookies - Flat lay of a small block of unsalted butter, a small mound of granulated sugar, one whole uncracked brown egg, a small white bowl of pale almond extract, a small white bowl of clear vanilla extract, a small white bowl of all-purpose flour, a small white bowl of superfine almond meal, a small white bowl of cornstarch, a pinch of fine salt displayed as loose grains, a small white bowl filled with vibrant red raspberry jam, and a small white bowl dusted with fine powdered sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter allows for smooth creaming that traps air, resulting in a light, tender crumb.
Granulated Sugar: Sweetens and helps create a delicate crumb without overpowering the flavors.
Egg Yolk: Adds richness and helps bind the dough for those perfect sturdy cookies.
Almond Extract: This optional but highly recommended addition gives that characteristic nutty depth that’s so classic with Linzer cookies.
Vanilla Extract or Bean Paste: Balances and spots the nutty extract with a warm aromatic note.
All-Purpose Flour: The base for structure; I always sift to keep cookies light.
Almond Meal or Almond Flour: Adds moisture, flavor, and the slightly grainy texture that makes these cookies special.
Cornstarch: Key to tenderizing the dough, it keeps the cookies soft rather than tough.
Fine Salt: Enhances all the sweet flavors, so don’t skip this!
Raspberry Jam: The star filling – I recommend a smooth, high-quality seedless jam so it spreads easily and tastes fresh.
Powdered Sugar: For dusting, giving a beautiful snowy finish that feels festive and sophisticated.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Raspberry Linzer Cookies Recipe is how flexible it is! I often play around with the filling depending on the season or my mood. You can easily switch the jam or even add a touch of citrus zest to the dough for a bright twist. Feel free to make these your own!

Jam Variations: I’ve tried strawberry jam, apricot preserves, even lemon curd. Each brings a delightful new flavor that keeps people guessing.
Nut Variation: If you’re nut-allergic, you can try sunflower seed meal instead of almond flour, but the texture will change slightly.
Dietary Adjustments: For a gluten-free option, substitute a gluten-free all-purpose blend and keep the almond flour.

Step-by-Step: How I Make Raspberry Linzer Cookies Recipe

Step 1: Creaming the Butter and Sugar

Start by beating the butter and granulated sugar together on medium-high speed for a couple of minutes until the mixture lightens in color and feels fluffy. This step is absolutely crucial because it folds air into the dough, giving your cookies a delicate texture. Trust me, it’s worth the few extra minutes.

Step 2: Incorporate Egg Yolks and Extracts

Add the egg yolk, almond extract, and vanilla extract into your creamed butter mixture, and mix until combined on medium speed. Almond extract really makes these cookies sing, so if you’ve never tried it, don’t skip this part. It adds that classic Linzer flavor I’m obsessed with.

Step 3: Combine Dry Ingredients Separately

While your wet ingredients are coming together, whisk the flour, almond meal, cornstarch, and salt in another bowl. Mixing these dry ingredients first means less chance of over-mixing and ensures everything is evenly distributed inside your dough.

Step 4: Bring the Dough Together

Slowly add the flour mixture to the butter mixture on low speed. Stir just until it all comes together—don’t overdo it! The dough should be thick and pliable but not sticky. Use a spatula to make sure no flour pockets remain.

Step 5: Chill the Dough

Divide your dough into two halves, flatten into rectangles about 1/4 inch thick, and wrap in plastic wrap. Chilling for at least 45 minutes is a game changer—it firms up the dough, making it easier to roll and cut without spreading too much during baking.

Step 6: Roll Out and Cut Your Cookies

I like to roll the dough out directly on the plastic wrap to save on cleanup and keep it from sticking. Dust your rolling pin and dough lightly with flour to prevent stickiness, then roll to about 1/8 inch thick. Don’t stress if the dough cracks a bit; pressing gently will mend it as you go. Cut out 1 1/2-inch scalloped rounds, then cut small heart or circle centers from half of them for that classic Linzer look.

Step 7: Bake with Care

Bake the cookies one sheet at a time at 350°F (175°C) for 9-10 minutes, keeping a close eye so they don’t brown on the edges. Pull them out when they’re just set, as they’ll firm up as they cool. This is key to getting that perfect tender bite.

Step 8: Assemble and Decorate

Once your cookies are completely cool, dust the top (cut-out) halves generously with powdered sugar – I love using a fine sieve for this step for a snow-like finish. Spread about 2 teaspoons of raspberry jam on the bottom halves and sandwich them with the tops. Press gently to spread the jam into the cut-out, making every bite a burst of raspberry goodness.

💡

Pro Tips for Making Raspberry Linzer Cookies Recipe

Don’t Rush Chilling: Chilling the dough is crucial—it prevents spreading and helps your cookies hold their shape perfectly.
Use Plastic Wrap for Rolling: Rolling between sheets of plastic wrap keeps your kitchen cleaner and dough less sticky.
Watch Bake Time Closely: Pull cookies out just before edges brown to keep them soft and tender.
Store Properly: Keep filled cookies layered between parchment paper in an airtight container to maintain freshness and prevent sticking.

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

I usually stick with simple powdered sugar on top – it adds a festive, delicate finish without overpowering the cookie. For a special touch, I sometimes sprinkle a tiny pinch of finely chopped toasted almonds around the edges or add a small fresh raspberry inside the jam for that wow factor when guests bite in.

Side Dishes

These cookies pair beautifully with a warm cup of tea or café au lait. They’re also a sweet finale to a brunch, alongside fresh fruit and yogurt. I often serve them with vanilla ice cream for a simple, elegant dessert that’s quick to pull together.

Creative Ways to Present

For holidays or parties, I arrange these cookies in a pretty tin layered with parchment paper and tied with a rustic ribbon – they make an incredible handmade gift. Another fun idea is stacking them like mini cookie towers or presenting them on a tiered cake stand surrounded by fresh berries and mint leaves.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store Raspberry Linzer Cookies in an airtight container at room temperature for up to 4 days. To keep them from sticking together, I place parchment paper between the layers. The jam keeps them moist and flavorful, but after a few days, the dough softens a bit, which I personally love.

Freezing

You can absolutely freeze these cookies! I freeze the unfilled baked cookies in an airtight container for up to a month. When I’m ready to serve, I thaw them to room temperature, then dust with powdered sugar and add the jam fresh. You can also freeze the dough wrapped tightly in plastic wrap – then thaw it in the fridge overnight before rolling out.

Reheating

If you want that freshly-baked warmth, pop the cookies (unfilled) in a 300°F oven for about 5 minutes after thawing. Steer clear of microwaving, as it softens the texture too much. For filled cookies, best to enjoy them at room temp to keep the jam intact and delicious.

FAQs

Can I make Raspberry Linzer Cookies Recipe without almond flour?

You can, but the almond flour adds essential moisture, texture, and flavor. A close substitute is finely ground hazelnuts or you can try sunflower seed meal for a nut-free version, but expect some differences in texture and taste.
How long can I store Linzer cookies after filling them?

Filled Linzer cookies keep well at room temperature for up to 4 days in an airtight container. Beyond that, the jam might start making the cookie base soggy. For longer storage, freeze the unfilled cookies and fill when ready to serve.
Why do my Linzer cookies spread when baking?

Spreading usually happens if the dough isn’t chilled enough or if the butter was too warm. Make sure to chill your dough well and avoid over-cranking the oven temperature too high. Also, avoid over-creaming the butter and sugar beyond the recommended time.
Can I use store-bought raspberry jam?

Yes, but opt for a high-quality, smooth raspberry jam without chunks to spread easily and taste fresh. Homemade jam is fantastic too if you’re up for it!
How do I prevent dough from cracking when rolling out?

Roll dough cold but not rock-hard. If it cracks, gently press the cracks back together with your fingers or a rolling pin. Using plastic wrap between the dough and rolling pin helps keep it even and prevents sticking.

Final Thoughts

This Raspberry Linzer Cookies Recipe is hands down one of my all-time favorite treats to bake and share with friends and family. The combination of buttery cookie, almond depth, and bright raspberry jam feels like a warm hug on a plate. Whether it’s your first time or tenth, I promise that with a little patience and my tips, you’ll bake cookies that impress everyone and bring a smile with every bite. So grab your rolling pin and jam jar – let’s make some magic happen!