Raspberry Linzer Cookies offer the perfect balance of tender cookie and sweet-tart jam. Their classic look, with a peek-a-boo cutout and snowy dusting of sugar, makes them an eye-catching treat on any cookie tray. The dough is easy to work with and can be made ahead, making this recipe both elegant and practical. Plus, the flavor improves with time, so they’re ideal for baking in advance of special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Ground almonds or almond flour
Unsalted butter, softened
Granulated sugar
Egg yolk
Vanilla extract
Almond extract (optional, for extra flavor)
Salt
Raspberry jam (seedless for a smoother filling)
Powdered sugar (for dusting)
Directions
In a mixing bowl, whisk together flour, ground almonds, and salt. Set aside.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg yolk, vanilla extract, and almond extract (if using).
Gradually add the dry ingredients and mix until a soft dough forms.
Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to about 1/8 inch thick.
Cut out cookies using a round or fluted cutter. For half the cookies, cut out a smaller shape in the center to create the tops.
Transfer cookies to baking sheets and bake for 8–10 minutes, or until lightly golden at the edges.
Cool completely on a wire rack.
Spread a small amount of raspberry jam on the bottom halves, then top with a cut-out cookie.
Dust the tops with powdered sugar before serving.
Servings and timing
This recipe yields about 24 sandwich cookies (48 individual cookies). Prep time: 25 minutes Chill time: 1 hour Bake time: 10 minutes Total time: 1 hour 35 minutes
Variations
Change the jam: Use apricot, strawberry, or blackcurrant jam for a different twist.
Use different nuts: Ground hazelnuts or walnuts work well in place of almonds.
Make them chocolate: Add a tablespoon of cocoa powder to the dough and fill with chocolate spread.
Add citrus: Add lemon or orange zest to the dough for a bright flavor contrast.
Go nut-free: Use only flour and skip the nuts for a classic sugar cookie-style dough.
Storage/Reheating
Store assembled Linzer cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To prevent sogginess, you can store the cookies and jam separately and assemble them just before serving. Freeze unfilled cookies for up to 2 months. Thaw and fill as needed. No reheating is necessary—enjoy them at room temperature.
FAQs
Can I use store-bought jam?
Yes, good-quality seedless raspberry jam works perfectly. You can also use homemade if you prefer.
Do I have to use almond flour?
Traditional Linzer cookies include ground nuts, but you can use all flour if you have allergies or prefer a nut-free version.
How thin should I roll the dough?
About 1/8 inch is ideal. Thinner dough may become too crisp, while thicker cookies might lose their delicate texture.
How do I prevent the dough from sticking when rolling?
Lightly flour your surface and rolling pin, and chill the dough well before rolling it out.
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 3 days or frozen for up to a month.
What cutter should I use for the centers?
Use a small round, heart, star, or any festive shape. Linzer cookie cutter sets are widely available for this purpose.
How do I keep the cookies crisp?
Store them in a dry, cool place and avoid overfilling with jam, which can soften the cookies over time.
Can I freeze Linzer cookies?
You can freeze the unfilled cookies for up to 2 months. Once filled, they are best enjoyed fresh or within a few days.
Are Linzer cookies the same as thumbprint cookies?
No, Linzer cookies are sandwich-style with cut-out tops, while thumbprint cookies have jam pressed into the center of a single cookie.
Can I use a different filling?
Absolutely—try lemon curd, chocolate ganache, or Nutella for a fun twist on the classic.
Conclusion
Raspberry Linzer Cookies are an elegant and timeless treat that adds charm and flavor to any occasion. With their tender, nutty texture and sweet raspberry filling, these cookies are both delicious and visually stunning. Whether you’re baking for the holidays, a tea party, or simply because, this recipe is sure to impress and delight every time.
Raspberry Linzer Cookies are delicate sandwich cookies made with buttery almond-infused dough and filled with sweet raspberry jam. Finished with a dusting of powdered sugar, these elegant cookies are perfect for holidays, tea parties, or gifting.
Ingredients
1 ½ cups all-purpose flour
¾ cup ground almonds or almond flour
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup seedless raspberry jam
Powdered sugar, for dusting
Instructions
In a mixing bowl, whisk together flour, ground almonds, and salt. Set aside.
In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in the egg yolk, vanilla extract, and almond extract (if using).
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll out one dough disc on a lightly floured surface to 1/8 inch thickness.
Cut out cookies using a round or fluted cutter. For half of them, cut out a smaller shape in the center.
Transfer cookies to baking sheets and bake for 8–10 minutes, or until edges are lightly golden.
Cool cookies completely on a wire rack.
Spread a small amount of raspberry jam on the flat side of each solid cookie.
Top with a cut-out cookie and gently press together. Dust tops with powdered sugar before serving.
Notes
Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerated for 1 week.To avoid sogginess, store cookies and jam separately and assemble before serving.Freeze unfilled cookies for up to 2 months; thaw and fill as needed.Change up the jam for variety—apricot, strawberry, or blackcurrant work well.Add citrus zest to the dough for a fresh flavor twist.
