Raspberry Linzer Cookies Recipe

If you’ve ever tasted a cookie that feels like a perfect hug, you’ll adore this Raspberry Linzer Cookies Recipe. These tender, buttery cookies with a jewel-like jam center are absolute showstoppers. Whether you’re baking for the holidays or just craving a treat that’s both nostalgic and fancy, this recipe will quickly become your go-to. Trust me, once you try these, both you and your loved ones will keep begging for more.

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Ingredients You’ll Need

The magic of this Raspberry Linzer Cookies Recipe starts with simple pantry staples, but quality really shines through here. Soft, room-temperature butter is your best friend, giving the dough a tender crumb, while sifted flour ensures a smooth texture. And let’s not forget the star—the luscious raspberry jam adds a burst of flavor that’s both sweet and slightly tart.

• Butter: Make sure it’s softened to room temperature so it creams easily with the sugar for that perfect fluffy dough.
• Icing sugar: Sifting it keeps the texture ultra-smooth, helping the dough bind just right.
• Salt: A pinch really balances the sweetness and enhances flavors.
• Vanilla extract: Adds warmth and depth—you won’t want to skip this.
• All-purpose flour: Sifted to avoid lumps and create a tender cookie texture.
• Italian raspberry jam: I love this brand because it’s not overly sweet and has real fruit bits, but any good-quality jam works wonderfully.
• Extra flour: For dusting your rolling surface so the dough doesn’t stick.
• Extra icing sugar: Perfect for dusting the tops of the cutout cookies, giving them that fancy finish.

Variations

I love how flexible this Raspberry Linzer Cookies Recipe is—you can easily make it your own depending on the occasion or whatever jam you have on hand. I often switch up the jams or even the shapes, which brings a fresh twist every time I bake these.

• Jam Flavor Swap: I once tried apricot jam instead of raspberry, and my family went crazy for the unexpected fruity twist.
• Cutout Shapes: The classic recipe uses a Christmas tree cutter for the center, but hearts or stars work amazing for Valentine’s Day or birthdays.
• Gluten-Free Version: Swap all-purpose flour for a gluten-free blend, but make sure it has xanthan gum for the best texture.
• Spiced Dough: Add a pinch of cinnamon or cardamom to the dough for warmth—they’re subtle but so yummy.

How to Make Raspberry Linzer Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 325°F—better to get that going early! In your stand mixer fitted with the paddle attachment, beat the softened butter, sifted icing sugar, salt, and vanilla extract together. This step is key: beat until the mixture looks light and fluffy, which usually takes around 3 minutes. I discovered this makes all the difference, giving your cookies that melt-in-your-mouth tenderness you want.

Step 2: Incorporate the Flour and Form the Dough

With the mixer still running, slowly add the sifted all-purpose flour. You’ll notice the dough starting to come together in a clumpy ball—that’s exactly what you want! Stop mixing before it gets tough. Then, turn things over to your hands and knead it for about a minute until you get a cohesive, smooth ball of dough. Wrap it tightly in plastic wrap and pop it in the fridge for at least 30 minutes. This chilling phase helps the dough firm up so rolling is a breeze and your cookies keep their perfect shape in the oven.

Step 3: Roll and Cut Out Your Cookies

Once chilled, sprinkle some extra flour on your work surface and rolling pin to stop stickiness—trust me, this dough can be a little buttery and clingy. Roll out the dough about ¼ inch thick. Using a 3-inch round cookie cutter, cut out circles, then with a smaller 1½-inch cutter, cut shapes out of half the circles for that classic Linzer look. I used a Christmas tree cutter last time, but you can pick any shape you love! Gather your scraps, roll again lightly (but don’t overwork), and continue cutting until all dough is used.

Step 4: Bake and Cool

Place the circles and cutouts on parchment-lined baking sheets. For even baking, arrange half on the top rack and half on the bottom, then switch and rotate the pans halfway through. Bake for about 15-20 minutes or until the edges turn a lovely light golden color. This part was tricky for me at first—I learned that keeping an eye on the edges helps avoid over-baking. Once baked, remove the cookies and let them cool completely before filling.

Step 5: Assemble Your Linzer Cookies

Spread a generous spoonful of raspberry jam on the bottom (whole) cookies. Then dust the cutout tops lightly with icing sugar for that beautiful snowy effect. Finally, sandwich the jam-spread cookie with the sugar-dusted cutout on top, sugar side facing up. The contrast looks stunning, and the jam peeking through the cutout always gets compliments!

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

I usually dust the top cookie with a light sprinkle of icing sugar—it adds that classic Linzer cookie look and a touch of sweetness that isn’t overpowering. If you want to get fancy, a tiny fresh raspberry or mint leaf on the side adds a charming touch for guests.

Side Dishes

These cookies go perfectly with a cup of hot tea or a rich, dark coffee. On dessert plates, I’ll sometimes pair them with vanilla ice cream or a dollop of whipped cream to elevate the experience—my family loves this extra indulgence!

Creative Ways to Present

For holiday parties, I like arranging the cookies in decorative tins tied with pretty ribbons. Another fun idea I tried was stacking them in layers separated with parchment paper and tied with twine—makes a great gift that looks homemade and thoughtful.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Linzer Cookies in an airtight container at room temperature—if you live somewhere humid, pop them in the fridge to keep that jam from getting sticky. They stay fresh and delicious for about a week. I’ve learned that separating layers with parchment paper helps prevent them from sticking together.

Freezing

I love freezing unbaked cutout cookies. Just place them on a tray until frozen solid, then transfer to a zip-top bag. When you want fresh cookies, bake straight from frozen, adding a couple of extra minutes to the bake time. The jam-filled assembled cookies don’t freeze as well, so I recommend making and freezing just the dough.

Reheating

Because these cookies are delicate, I usually enjoy them at room temperature. But if you want to warm them slightly, a quick 10-second zap in the microwave perks them up without melting the jam too much. Just be careful—don’t overdo it!

FAQs

Final Thoughts

This Raspberry Linzer Cookies Recipe holds a special place in my heart because it reminds me of cozy family gatherings and makes any day feel festive. The buttery crumb and luscious jam center create a timeless delight that’s as pretty as it is delicious. I truly recommend you give this recipe a try—once you do, I’m confident it’ll become one of your favorite cookie traditions, just like it did for me.

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