Raspberry Linzer Cookies

These raspberry Linzer cookies are classic Christmas jam sandwich cookies. Buttery shortbread sugar cookies filled with jam. They make perfect tea time treats as well as gifts to family and friends during Christmas.

I don't think I remember any Christmas without Linzer cookies. Of course, as kids, we just called them jam sandwich cookies. In fact, until I was 20 I didn't know these were called Linzer 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.

About these cookies

You won't find a cookie recipe easier than this. I am using my no-spread vanilla sugar cookie recipe for these. It uses butter and powdered sugar, so the dough is easier than regular sugar cookie dough. The cornstarch in the recipe gives these cookies that crumble feeling when you eat them. And the jam in the center softens the cookies just enough so they become tender, flaky, and yet still moist and delicious.

I have used my homemade raspberry jam, but you can use any jam you like. You can even make them in any shape you want. It is really a very simple and easy recipe that can be made in steps and chilled at any time. Make the dough and leave it in the fridge 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 place in a jar and give as a gift to family and friends any time of the year, and especially during Christmas.

Ingredients and substitutes

• 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 all-purpose flour.
• Unsalted butter - I always use unsalted butter in my baking. And yet if you have to use salted butter - go ahead just omit the salt in the recipe.
• Fillings - This is the fun part so make it count. I've given you suggestions that we love at our home. And yet, you can use anything that you want. Buttercream, coconut cream - as long as it's not too wet or soaks up into the cookies.
  For example, your buttercream will be just butter and sugar.. not liquid. I hope that makes sense.
• Rose extract - If you have never tried [easyazon_link identifier="B001PB18ZE" locale="US" tag="vesarofca-20"]rose extract[/easyazon_link] in cookies you must try. They make the cookies smell sweet and fill the home and cookie jar with this delicious smell.

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Step by step instructions (Save/Pin)

Cookie Dough

• Combine flour, cornflour, and salt.
• Cream butter and powdered sugar in your mixing bowl until light and fluffy.
• Do not skimp on this step or the cookies will be very dense.
• Add in the salt and vanilla.
• Followed by the eggs, one at a time – incorporating each well.
• Next, pour in the flour mixture.
• Bring the dough together and divide into two discs.
• Wrap in cling/plastic wrap for at least 1 to 2 hours.

Roll and Bake Cookies

• Preheat the oven at 170 C / 340 F.
• Roll both the disc to about ⅛ inch in thickness on a lightly floured surface.
• To make the bottom cookie, cut out the cookies using a Linzer cookie cutter without the center attachment. Or use a 3" round cookie cutter.
• To make the top cookie, cut out the cookies using a Linzer cookie cutter with the center attachment. Or use two 3" and 0.5" round cookie cutters.
• Place the cookies on a parchment-lined baking tray.
• Bake the cookies on the center rack for about 6 to 8 minutes.
• Once baked, cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.

Sandwich the Cookies

• Place a teaspoon of jam on the bottom cookie.
• Dut the top cookies with powdered sugar.
• Place the top cookie on the bottom cookie.
• Voila - your raspberry Linzer cookies are ready.

Storage and notes

• This dough can be halved or double 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.

Tips for making the perfect Linzer cookies

1. Always have all the ingredients at room temperature so the butter and sugar cream well.
2. Use castor sugar or pulse thick grain sugar in a food processor so it dissolves easily when creaming into the butter
3. Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
4. 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.
5. Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
6. Place cut cookies in the fridge while the oven is preheating to prevent spreading.
7. When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.

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Troubleshooting - Linzer cookies

Why did my raspberry Linzer cookies spread?

Make sure you don't have the oven at very low temperature. The low oven can cause the butter to melt and spread the cookies.

My Linzer cookies are underbaked?

Linzer cookies typically take between 6 to 8 minutes to bake, unless they are rolled too thick. The cookies will continue to bake on the hot baking tray even after taking them out of the oven. And yet, if you feel the cookies are very underbaked, you can put them back into the oven for 2 to 3 minutes. Keep a close eye as they can easily overbake

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Frequently asked questions

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