Raspberry Linzer Cookies are classic sandwich cookies made from tender, buttery dough with a sweet and tangy raspberry jam filling that peeks through a fun-shaped window cut in the top cookie. These cookies delight with their delicate crumb, balanced sweetness, and a festive presentation perfect for holidays or gifting.
You’ll love these cookies because of their rich shortbread-like texture and the bright raspberry flavor that cuts through the sweetness. The dough chills for easy rolling and cutting, then the small cutout shapes add charm and allow the vibrant jam to shine. Dusted with powdered sugar for a snowy finish, these cookies bring both visual appeal and flavor to the table.
Ingredients
- 1 cup butter, at room temperature
- ¾ cup sifted icing sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- ½ cup Italian raspberry jam
- Extra flour for rolling out dough
- Extra icing sugar for dusting
Instructions
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Preheat oven to 325°F (163°C).
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In a stand mixer with a paddle attachment, beat the butter, icing sugar, salt, and vanilla on medium-high speed until the mixture is very light and fluffy, about 3 minutes.
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Gradually add the sifted flour to the mixture until just combined and a dough forms.
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Remove the dough from the mixer and knead briefly until smooth. Wrap in plastic and refrigerate for at least 30 minutes to firm.
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On a floured surface, roll the dough to about ¼ inch thickness, adding extra flour as needed to prevent sticking.
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Using a 3-inch circular cookie cutter, cut out whole cookie shapes. Using a 1½-inch cookie cutter (often Christmas-themed) cut a matching shape out of half of these cookies.
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Arrange the whole cookies and the cutout cookies separately on parchment-lined baking sheets.
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Chill the cut cookies in the refrigerator for 20 minutes before baking to help them keep shape.
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Bake cookies on the top and bottom oven racks, swapping trays halfway, for 15-20 minutes or until edges are lightly golden.
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Cool cookies completely on racks.
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Spread a generous layer of raspberry jam on the bottom of each whole cookie.
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Dust the cutout cookies with icing sugar, then gently sandwich on top of the jam-covered cookies, sugar side up for a snowy effect.
My Best Tips for Success
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Chill the dough before rolling to achieve clean cuts and prevent sticking.
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Use a sharp cutter for crisp edges on cookies.
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Dust sugar after baking to prevent melting into the cookies.
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Use good quality, well-strained raspberry jam for best flavor.
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Work quickly when cutting to keep dough cold for easier handling.
Delicious Variations to Try
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Substitute raspberry jam with other flavors like apricot, strawberry, or blackberry.
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Add a hint of lemon zest or almond extract to the dough for extra aroma.
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Use a fluted or scalloped cutter for decorative edges.
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Top with a milk or white chocolate drizzle before serving.
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Incorporate finely ground almonds or hazelnuts into the dough for a nutty flavor.
Frequently Asked Questions
Can I make jam from scratch?
Yes, homemade raspberry jam or preserves can be used for fresher taste.
How long do Linzer cookies keep?
Store in an airtight container for up to a week; they improve in flavor with time.
Can these cookies be frozen?
Yes, both baked cookies and dough can be frozen for future use.
What if my dough is sticky?
Add a small amount of flour when rolling out, or chill longer to firm up.
Can I use gluten-free flour?
Yes, use a gluten-free blend to make gluten-free Linzer cookies.
Raspberry Linzer Cookies
- Total Time: 1 hour 40 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Elegant sandwich cookies featuring buttery shortbread and tangy raspberry jam peeking through a charming cutout window. Delicate crumb, festive powdered sugar dusting, and perfect balance of sweet and tart.
Ingredients
1 cup unsalted butter, room temperature
¾ cup sifted icing sugar
¼ tsp salt
½ tsp vanilla extract
2 cups all-purpose flour, sifted
½ cup Italian raspberry jam (or strained raspberry preserves)
Extra flour, for rolling
Extra icing sugar, for dusting
Instructions
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Preheat oven: Set to 325°F (163°C). Line baking sheets with parchment paper.
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Prepare dough: Beat butter, icing sugar, salt, and vanilla together in a stand mixer until pale, fluffy, and creamy—about 3 minutes.
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Add flour: Gradually mix in sifted flour until just combined. Do not overmix.
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Chill: Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm.
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Roll out: On a lightly floured surface, roll dough to ¼‑inch thickness, adding flour as needed to prevent sticking.
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Cut shapes: Use a 3‑inch round cutter for half the cookies (bottoms). For the other half (tops), cut matching shapes and punch out a 1½‑inch center using a smaller or decorative cutter.
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Bake: Arrange cookies on lined sheets and chill 20 minutes. Bake 15–20 minutes, rotating trays halfway, until edges are light golden.
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Cool & assemble: Let cookies cool fully on racks. Spread jam over bottom cookies, dust tops with icing sugar, and gently sandwich together, sugar side up.
Notes
Chill dough thoroughly for clean cuts and ease.
Use high-quality raspberry jam with seeds strained for smooth texture.
Dust tops with sugar before assembling to avoid streaking.
Work on cool surfaces to keep dough from softening.
Store airtight up to one week; flavor improves after a day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European / Austrian-Inspired
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 175
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Carbohydrates: 20 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: raspberry linzer cookies, holiday sandwich cookies, shortbread jam cookies, sugar dusted raspberry cookies, christmas baking recipe
