Raspberry Linzer Cookies
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This is a simple cookie that makes an elegant presentation as well as a scrumptious treat. This raspberry Linzer cookie recipe pairs buttery shortbread cookies with raspberry jam for a pop of flavor.
I don’t think I remember any Christmas without Linzer cookies. Of course, as kids, we just called them jam sandwich cookies.
One of the fun things to do was, of course, to cut these cookies using the round cookie cutters. The challenge back then was who would cut the circles exactly in the center and mine were always off-centered.
Why make these cookies
- You won’t find a cookie recipe easier than this. The dough is similar to my no-spread cookie dough.
- The cornstarch in the recipe gives these cookies that shortbread texture that crumbles in the mouth.
- And the jam in the center softens the cookies just enough so they become tender, flaky, and yet still moist and delicious.
- These are perfect make-a-head cookies.
- You can even make them in any shape you want.
- Make the dough and leave it in the refrigerator until you are ready to use it.
- Make the cookies and chill them until you are ready to bake.
- Bake these and store them in an airtight container until you are ready to fill them with jam.
- These make perfect cookies to give as a gift to family and friends any time of the year, especially during the Christmas holidays.
Ingredients and substitutes
- Flour – Use plain all-purpose flour for these cookies. Never used cake or bread flour unless specified. You can even replace some of the flour with almond flour, ground hazelnuts, or hazelnut flour.
- Cornstarch – This is what gives these cookies that crumble in the mouth texture. If you must omit cornstarch, I’d say add some rice flour or more almond flour.
- Butter – I always use unsalted butter in my baking. And yet if you have to use salted butter – go ahead and just omit the salt in the recipe.
- Fillings – This is the fun part so make it count. You can use anything that you want. Buttercream, coconut cream – as long as it’s not too wet or soaks up into the cookies.
- Eggs – I used whole eggs but you can also use two egg yolks.
- Rose extract – If you have never tried rose extract in cookies you must try it. They make the cookies smell sweet and fill the home and cookie jar with this delicious smell. You can also add 1/2 tsp of lemon zest.
- Raspberry – I like using raspberry jam but you can also use raspberry filling. If you do use cake filling make sure all the moisture is evaporated. Of course, you can use black currant preserves or other jams as well such as strawberry, or apricot jam.
Raspberry Linzer cookies
- Dry ingredients – In a bowl combine flour, salt, cornstarch, (and nutmeg, cinnamon – if using ) together. Set aside
- Dough – In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy. Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don’t over mix.
- Chill – Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
Pro tip – the dough is soft and needs to be refrigerated, so avoid adding more flour. Scrape the dough well. - Preheat the oven at 325 °F / 170 °C / Gas Mark 3
- Roll – Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.
Pro tip – it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookies
For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter - For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake – Place the cut-outs on a parchment-lined baking sheet. Bake the cookies on the center rack for about 6 to 8 minutes.
Pro tip – these cookies bake really quickly. You want them to be pale without any color. - Cool – Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies
- Place ½ tsp of jam or another filling of your choice on the bottom cookie.
- Dust the top cookies with powdered sugar then sandwich the two pieces together
Pro tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Tips for Success
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place prebaked cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer them to a cooling rack.
- This dough can be halved or doubled without any issues.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
Variations
Of course, I have used raspberry jam but you can use any homemade jam, ganache, buttercream. Over the years when I made them I’d also use fillings like dulce de leche, coconut filling, butterscotch, or caramel.
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How long will these raspberry Linzer cookies keep?
If stored properly in a cookie box, these will stay fresh for up to two weeks. Place cookies in a cookie jar or airtight container to prevent them from going soft.
Should the jam sandwich cookies be hard or soft?
The cookie base for the Linzer cookies is a shortbread dough, so they are crisp but crumbly not hard, nor too soft.
How do I know when these Linzer cookies are cooked?
A typical Linzer cookie disc will take between 6 to 8 minutes or 8 to 10 for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always, take into account that the cookies will continue to cook on the hot baking pan even after you take it off the oven.
Can I add baking soda or baking powder to this recipe?
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. Creaming the butter and sugar until light and fluffy is very important in making these cookies light and airy without leavening.
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Raspberry Linzer Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325 °F / 170 °C / Gas Mark 3
Calories: 218kcal
Adjust Servings Here: 24 cookies
Description
This is a simple cookie that makes an elegant presentation as well as a scrumptious treat. This raspberry Linzer cookie recipe pairs buttery shortbread cookies with raspberry jam for a pop of flavor.
Video
Ingredients
- 3 cups (375 g) All-purpose flour
- 2 tbsp (30 g) Cornstarch
- 8 oz (227 g) Butter (unsalted – room temperature)
- 2 cups (240 g) Powdered sugar (confectioners sugar)
- 1 Egg (large)
- ¼ tsp Salt
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- ⅛ tsp Rose extract
- ½ tsp Cinnamon powder ((optional) )
- ¼ tsp Nutmeg powder ((optional) )
Filling
- 1 cup (340 g) Raspberry jam (for filling)
- 2 tbsp Powdered sugar (for dusting)
Instructions
- Dry ingredients – In a bowl combine flour, salt, cornstarch, (and nutmeg, cinnamon – if using ) together. Set aside
- dough – In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy. Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don't over mix
- Chill – Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Pro tip – the dough is soft and needs to be refrigerated, so avoid adding more flour.
- Preheat the oven at 325 °F / 170 °C / Gas Mark 3
- Chill – Roll the chilled cookie dough to about 1/8 inch in thickness on a lightly floured surface.Pro tip – it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake – Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.Pro tip – these cookies bake really quickly. You want them to be pale without any color.
- Cool – Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies – Place ½ tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherPro tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place prebaked cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer them to a cooling rack.
- This dough can be halved or doubled without any issues.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches you can refrigerate the cookie dough for a week or
- Freeze the dough for up to one month then – thaw in the fridge overnight before using.
- You can also freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
- You can also freeze the rolled cookies on a cookie sheet between parchment papers. Wrap the tray in plastic to prevent drying out.
- Alternatively, freeze the baked cookies between sheets of parchment paper and thaw them in the fridge overnight when ready to use.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 218– kcalCarbohydrates: 34– gProtein: 2– gFat: 8– gSaturated Fat: 5– gCholesterol: 34– mgSodium: 102– mgPotassium: 35– mgFiber: 1– gSugar: 18– gVitamin A: 257– IUVitamin C: 1– mgCalcium: 10– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Have you ever tried them with less sugar? I usually like baked goods less sweet than most other folks. Do you think I could halve the sugar without issue?
You can reduce the sugar in these cookies by a bit.
So is it corn starch or corn flour?
Its cornstarch Andrea. Thanks