Raspberry Jam Sandwich Cookies
These raspberry Linzer cookies are classic Christmas jam sandwich cookies. Buttery shortbread sugar cookies filled with jam. They make a 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 Raspberry Linzer 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.
Let's talk ingredients and substitutes (Save/Pin)
- 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 rose extract in cookies you must try. They make the cookies smell sweet and fill the home and cookie jar with this delicious smell.
Useful Tips and Tools
- I prefer to weigh my ingredients with a kitchen scale for the correct measurements. When appropriate, I also use my measuring cups and spoons. Read - how to measure ingredients correctly when baking.
- I'm not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
- A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
- If you aren't going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
- Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
How to Make the BEST Raspberry Linzer Cookies - Jam Sandwich Cookies (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 1/8 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
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use castor sugar or pulse thick grain sugar in a food processor so it dissolves easily when creaming into the butter
- 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 cut 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 to a cooling rack.
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
Frequently asked questions
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.
Yes, you can 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 parchment papers and thaw in the fridge overnight when ready to use.
The cookie base for the Linzer cookies is a shortbread dough, so they are crisp but crumbly not hard, nor too soft.
A typical Linzer cookie disc will take between 6 to 8 minutes. The outside of the cookies will have a slight color. The cookie will be set when you touch 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.
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. That is why creaming the butter and sugar until light and fluffy is very important.
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Raspberry Linzer Cookies - Raspberry Jam Cookies
Print Pin RateDescription
Ingredients
- 375 grams (3 cups) All-purpose flour
- 30 grams (0.25 cups) Cornstarch
- 228 grams (1 cups) Butter (1 stick) unsalted - room temperature
- 250 grams (2.00 cups) Powdered sugar confectioners sugar
- 2 (2 ) Eggs large
- 1/4 tsp (1/4 tsp) Salt
- 2 tsp (2 tsp) Vanilla extract
- 1 cup (1 cup) Raspberry jam for filling
- 2 tbsp (2 tbsp) Powdered sugar for dusting
Instructions
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 1/8 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 Linzer cooker 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.
Recipe Notes
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.
Equipment
Nutrition Information
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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Aleta
This cookies remind me of my Grandma who used to make them for us when we were kids. I also know them as jam sandwich cookies haha and love that they actually have a name! I can't wait to make these!
Veena Azmanov
Thanks, Aleta. My grandma made these too but she just called them shortbread - and never thought of them as gluten-free
Eden
These turned out wonderful! I can't wait to make them again. Pinning this recipe!!
Veena Azmanov
Thank you, Eden. So happy to hear that you enjoyed these. Appreciate you coming back to write this feedback
Anita
Oh yes, Christmas is not complete without some of these lovely cookies. I also grew up knowing them just as jam cookies. I guess finally figuring out that they are called Linzer cookies must be one of the mark of a proper adult. 😀
Veena Azmanov
Thank you, Anita. I agree Christmas is not complete without these cookies
Toni
These are really great treats! My kids loved them so much!
Veena Azmanov
Thank you so much, Toni. Appreciate the feedback
Kelly Anthony
Linzer cookies are my all-time favorite Christmas cookie! I love how festive they look while tasting amazing!
Veena Azmanov
Absolutely, Kelly. Thanks
Haley D. Williams
Love Linzer cookies this time of year! I usually use almond flour in mine
Veena Azmanov
Thanks, Heley, yes, my Almond Linzer Cookies do have almond flour in them.
Haley D. Williams
Raspberry Linzer cookies are one of my faves this time of year! I like using almond flour in mine
Veena Azmanov
Thanks, Heley, yes, my Almond Linzer Cookies do have almond flour in them.
Beth
These are beautiful! I will love making and eating these delicious cookies with my kiddos! Christmas is made for making cookies, like this one, with your loved ones, am I right?!
Veena Azmanov
So true, Beth. Christmas is made for making cookies this time of the year.
Ralph
I have tried your other two Linzer cookie recipes last year for Christmas and I am definitely going to make these this year. Your cookies just melt in the mouth. They don't spread so the top and bottom line up well and I can even let the kids work with me. Best Linzer cookie recipes. Thank you so much
Veena Azmanov
Thank you so much, Ralph. I am so happy to hear you enjoyed the other Lizer cookies. Yes, these are delicious as well. Thank you so much for coming back to write this feedback. Appreciate it very much. Happy Holidays