These raspberry Linzer cookies are the easiest sandwich cookies. Rich, buttery shortbread cookie dough filled with raspberry jam. They make the perfect addition to the holiday cookie platter.
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.
Table of Content
About 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.
I have used my homemade jam, but you can use any jam you like. 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 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 the Christmas holidays.
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.
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 more all-purpose flour.
- 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. You can use anything that you want. Buttercream, coconut cream - as long as it's not too wet or soaks up into the cookies.
- 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.
Step by step instructions (pin)
- Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
- 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
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
Tip - the dough is soft and needs to refrigerated, so avoid adding more flour. - Preheat the oven at 325 °F / 170 °C / Gas Mark 3
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
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 cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- 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
Tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
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.
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 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.
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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Recipe
Raspberry Linzer Cookies
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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, cornflour, (and nutmeg, cinnamon - if using ) together. Set aside
- 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
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Tip - the dough is soft and needs to refrigerated, so avoid adding more flour.
- Preheat the oven at 325 °F / 170 °C / Gas Mark 3
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.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.
- 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 togetherTip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Recipe Notes
- 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 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.
- 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.
- 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 them in the fridge overnight when ready to use.
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
Carol H
Hi can you tell me why your raspberry linzer cookie recipe uses only regular flour and your Regular linzer cookie recipe uses almond meal and flour. I’m trying to decide which to try. I’ve never used almond meal in my linzer cookies but would like to try. I will be using raspberry jam for the filling. Will that make a difference Thank you
Veena Azmanov
Carol. The doughs are both interchangeable. I made the raspberry without almonds meal to keep it simple with a shortbread texture.
But, you can also use the Almond Linzer cookie dough and fill them with raspberry jam.
The filling can be anything from jams, curds, as well as ganache or Nutella.
Happy Baking.
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
Janet Daniels
Some recipes for your raspberry Linzer cookies I see sugar and some of your recipes for the same cookie I see powdered sugar. But in your directions it always says use castor sugar. So is it sugar or powdered sugar?
Veena Azmanov
Hey Janet. Sorry, but, not sure I understand. I just checked
The raspberry Linzer cookie recipe uses powdered sugar and it shows so in the ingredients as well as in the instructions
The other two Lizer cookie recipes - classic as well as almond Linzer use granulated sugar (or caster sugar) and it says so in the ingredients as well as the instructions
If I'm wrong could you please be more specific so I can fix any errors. Thank you so much.
Janet Daniels
Sorry, but I was looking at a different recipe from you that showed powdered sugar in the actual recipe and in the notes it said castor sugar. So when I was looking at your three links that you provided me it didn’t show the same thing in the recipes in the notes section that I have printed out. I just printed out the three recipes that you sent me. Also, do you absolutely have to use rosewater?I don’t want cookies that taste like flowers! I am truly afraid of that.
Veena Azmanov
Yes, two cookies use regular sugar and the raspberry lizer uses powdered sugar. Yo can definitely omit the rose extract, Janet. 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.
Janet Daniels
Your almond Linzer cookies call for almond meal. I don’t know what country you’re from but in the United States almond meal and almond flour are two different things. Now, do you use almond flour or almond meal? I just ordered almond meal online and it is very expensive. Now you just told somebody else you use almond flour. Which is it? Because in your recipe it says almond meal! Could you please be more specific. I am so sorry to be such a pain in the butt! I really want to make these cookies and I do have almond flour but I can’t make them if it calls for almond meal until my almond meal shows up at my front door.
Veena Azmanov
Janet this is almond meal.. not almond flour. And, yes, everywhere almond flour and almond meal are different. Almond meal is used in macarons too!
You can make your own almond meal - its just ground almonds - it is best to use a coffee or spice grinder so get a fine consistency
You can read more about it here - homemade almond meal
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