Go Back
To make Raspberry Linzer Cookies, you need the right mix of ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 cup finely ground almonds (or almond flour) - 1 cup raspberry jam (seedless preferred) - Powdered sugar for dusting These ingredients work together to create a sweet and tangy flavor. The butter gives the cookies a rich taste. The sugar adds sweetness, while the raspberry jam brings a fruity twist. The almond extract adds warmth. Using finely ground almonds gives a nice texture. You can replace almond flour with other nut flours if needed. When you gather your ingredients, make sure everything is fresh. This will help your cookies taste their best. If you can, use seedless raspberry jam. It spreads easily and looks nice. Now that you have your ingredients ready, you can start making these delightful cookies! {{ingredient_image_1}} - Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easy. - Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Set this aside for later. - Cream Butter and Sugar: In a large bowl, take 1 cup of softened unsalted butter. Add 3/4 cup of granulated sugar. Use an electric mixer to cream them together until light and fluffy. This should take about 3-4 minutes. - Add Extracts: Now, mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Make sure these flavors blend well into the butter and sugar mix. - Combine Ingredients: Gradually add your flour mixture into the butter mix. Stir until just combined. Then, fold in 1 cup of finely ground almonds. The dough will start to form. - Chill Dough: Divide the dough in half. Flatten each half into a disk. Wrap them in plastic wrap, then chill in the refrigerator for about 30 minutes. Chilling helps the cookies hold their shape. - Roll and Cut Cookies: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thick. Use a 2-inch round cookie cutter to cut out shapes. Use a smaller cutter to make a cutout in the center of half of the cookies. - Bake: Transfer your cut-out cookies to the lined baking sheets. Bake them for 10-12 minutes. You want the edges to start slightly browning. Let them cool on the sheets for a few minutes before moving them to wire racks. - Assemble Cookies: Once cooled, take a solid cookie and spread a teaspoon of raspberry jam on it. Top it with a cut-out cookie to make a sandwich. - Dust and Serve: Finally, lightly dust the tops of the cookies with powdered sugar before serving. This adds a lovely touch and makes them look beautiful. Ensuring Perfect Texture To get the best texture, cream the butter and sugar well. This step adds air to the dough. Use room-temperature butter for smooth mixing. Chill the dough before rolling it out. This helps the cookies hold their shape while baking. Tips for Using Different Jams You can swap raspberry jam for other flavors like apricot or strawberry. Always choose seedless jams for a smoother bite. If you want a tart taste, use sour cherry jam. Test small amounts first to find your favorite. Creative Dusting Ideas Dust your cookies with powdered sugar for a sweet touch. For a pop of color, try colored sugar or edible glitter. You can also mix cocoa powder with powdered sugar for a chocolate twist. Serving Suggestions Serve these cookies with tea or coffee for a perfect snack. Place them on a beautiful plate to impress guests. You can even stack them in a clear jar for a lovely gift. Pro Tips Use Chilled Dough: Make sure your dough is well-chilled before rolling it out. This will help the cookies maintain their shape and prevent spreading while baking. Opt for Seedless Jam: For a smoother texture and a cleaner look, choose seedless raspberry jam. This will enhance the presentation of your Linzer cookies. Experiment with Nuts: Feel free to substitute ground almonds with other nuts like hazelnuts or walnuts for a different flavor profile in your cookies. Perfect the Dusting: Use a fine mesh sieve to dust powdered sugar on top of the cookies. This creates a delicate and even layer for a beautiful finish. {{image_2}} You can change the jam for fun flavors. Try strawberry, apricot, or even cherry. Each jam brings a new twist. You can also switch out the ground almonds. Use hazelnuts or walnuts for a different taste. Each nut flour adds its own unique flavor and texture, making your cookies special. If you want gluten-free cookies, swap the all-purpose flour. Use almond flour or a gluten-free blend instead. This keeps the cookies delicious and safe for gluten-free diets. For a vegan option, replace the butter with coconut oil or a vegan butter spread. Also, choose a fruit jam that is dairy-free. These swaps let everyone enjoy your cookies! - Room Temperature Storage: You can keep your Raspberry Linzer Cookies at room temperature. Place them in an airtight container. This will help keep them fresh for a few days. Ensure they are fully cooled before storing. - Refrigeration Tips: If you want to store them longer, place the cookies in the fridge. Use an airtight container to prevent them from drying out. They can last up to a week in the fridge. Just let them come to room temperature before enjoying. - Recommended Time for Freshness: For the best taste, eat your cookies within five days. After that, they may lose some of their charm. - Freezing for Long-Term Storage: You can freeze your cookies for up to three months. Wrap them individually in plastic wrap. Then, place them in a freezer bag. When you are ready to eat, thaw them at room temperature. They will still taste great! Yes, you can use frozen raspberries. Thaw them and drain any excess liquid. This way, you still get a nice flavor. Just make sure they are seedless if you want a smooth jam. You can use vanilla extract instead. It gives a lovely flavor that works well too. You could also use a few drops of hazelnut extract for a different taste. You can prepare the dough a day before. Just wrap it in plastic and chill it in the fridge. You can also bake the cookies ahead. Store them in an airtight container until you're ready to assemble. Yes, you can skip the almonds and use more flour instead. The cookies will still taste great! Just keep the texture in mind, as they may be a bit different. You now have a clear guide to making delicious Raspberry Linzer Cookies. We talked about the key ingredients, easy steps, and simple tips for storage and presentation. Remember to experiment with flavors and variations to make this recipe your own. The joy of baking is in the creativity and fun. Enjoy your tasty treats and share them with friends and family!

Sweet & Tangy Raspberry Linzer Cookies

Deliciously sweet and tangy cookies filled with raspberry jam, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup finely ground almonds (or almond flour)
  • 1 cup raspberry jam (seedless preferred)
  • to taste powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
  • Mix in the vanilla and almond extracts until well combined.
  • Gradually add the flour mixture to the butter mixture, mixing until just combined. Then, fold in the ground almonds until the dough forms.
  • Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
  • On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out shapes. For half of the cookies, use a smaller cutter in the center to create a cutout.
  • Transfer the cut-out cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges start to slightly brown. Let cool on the sheets for a few minutes before transferring to wire racks to cool completely.
  • Once cooled, spread a generous teaspoon of raspberry jam on the solid cookies. Top with the cut-out cookies to create a sandwich.
  • Lightly dust the top of the cookies with powdered sugar before serving.

Notes

Use seedless raspberry jam for a smoother filling.
Keyword cookies, dessert, raspberry