Raspberry Linzer Cookies

There’s something magical about biting into a Raspberry Linzer Cookie – that delicate crunch of buttery almond dough giving way to a sweet-tart raspberry surprise. These cookies have been my go-to holiday treat since I first tasted them at a Christmas market years ago. The way the powdered sugar dusts your fingers, the jam peeking through that little heart-shaped window – it’s pure nostalgia in every bite.

I’ve spent years perfecting my family’s Raspberry Linzer Cookie recipe, tweaking it until the almond flour ratio was just right and the filling had that perfect balance of sweet and tangy. What makes these cookies special isn’t just their beautiful appearance (though those powdered sugar tops are showstoppers), but how the flavors meld together. The nutty dough complements the bright raspberry filling in a way that keeps people reaching for “just one more” every time.

These cookies may look fancy, but I promise they’re easier to make than you’d think. With a few simple ingredients and some patience while the dough chills, you’ll have elegant Raspberry Linzer Cookies that’ll impress at any gathering. Just wait until you see faces light up when you bring out a plate of these beauties!

Why You’ll Love These Raspberry Linzer Cookies

Let me tell you why these Raspberry Linzer Cookies have become my absolute favorite holiday tradition – and why they’ll become yours too:

• That perfect bite: The buttery almond dough melts in your mouth, while the sweet-tart raspberry filling gives you that wonderful flavor contrast
• Surprisingly simple: Don’t let their fancy look fool you – with my step-by-step guide, you’ll be making Raspberry Linzer Cookies like a pro
• Make-ahead magic: These cookies actually taste better after a day, making them perfect for holiday prep when you’re juggling a million things
• Showstopper status: That dusting of powdered sugar and peekaboo jam window turns simple cookies into edible gifts people will rave about
• Nostalgia in every bite: There’s something about Raspberry Linzer Cookies that instantly transports me back to cozy winter evenings with family

Trust me, once you make these once, you’ll be adding them to your holiday baking lineup every single year!

Ingredients for Raspberry Linzer Cookies

Gathering your ingredients is where the magic starts! Don’t worry – you probably have most of these in your pantry already. But let me tell you, the quality makes all the difference here. I learned that the hard way after a batch with subpar almond flour that just didn’t have that signature nutty flavor.

For the Cookie Dough

This is where we build that irresistible buttery base for our Raspberry Linzer Cookies:

• 2 ½ cups (300g) all-purpose flour – I always sift mine to avoid lumps
• ½ cup + 3 ½ tablespoons (80g) almond flour – Finely ground makes all the difference!
• ½ teaspoon baking powder – Just enough lift without puffing up too much
• ½ teaspoon salt – Trust me, it balances the sweetness perfectly
• 1 cup (113g) unsalted butter – Room temperature (I leave mine out overnight)
• ⅔ cup (137g) granulated sugar – Regular white sugar works best here
• 1 large egg – Room temperature like the butter (cold eggs make the dough sad)
• 2 teaspoons vanilla extract – The good stuff, none of that imitation junk

For the Raspberry Filling

This sweet-tart filling is what makes Raspberry Linzer Cookies so special:

• 8 ounces (227g) fresh raspberries – Frozen works in a pinch, but fresh has brighter flavor
• ¼ cup (30mL) water – Just enough to get things moving
• 3 tablespoons (38g) granulated sugar – Adjust to taste if your berries are very tart
• 1 tablespoon (15mL) lemon juice – Brightens up the whole filling
• 2 teaspoons cornstarch – Our thickening hero (no runny fillings here!)

Oh, and don’t forget powdered sugar for that beautiful snowy dusting at the end – but we’ll get to that later!

Equipment You’ll Need for Raspberry Linzer Cookies

Now let’s talk tools! The great news is you don’t need fancy equipment to make these Raspberry Linzer Cookies shine. I’ve made them with just a bowl and wooden spoon when my mixer was out of commission – but these tools definitely make life easier:

• Stand mixer or hand mixer – For creaming that butter and sugar to perfection (though strong arms work too!)
• Rolling pin – My grandmother’s wooden one is my favorite, but any will do
• Cookie cutters – You’ll need two sizes: one for bottoms and a smaller one for the peekaboo tops
• Fine-mesh sieve – Essential for straining those raspberry seeds and dusting powdered sugar
• Parchment paper – For easy rolling and cleanup (trust me on this one)
• Cooling racks – Let those cookies breathe properly before assembling

See? Nothing too crazy! The only “special” tool here is the cookie cutters, and even those can be improvised with a glass and a small bottle cap if you’re feeling creative. Now let’s get to the fun part – making the cookies!

How to Make Raspberry Linzer Cookies

Alright, let’s dive into making these beauties! I’ll walk you through each step just like I do with my nieces when we bake together – simple, clear, and with all my little tricks along the way. Don’t worry if your first batch isn’t perfect – mine certainly weren’t! But follow these steps and you’ll have Raspberry Linzer Cookies that’ll make you proud.

Step 1: Prepare the Cookie Dough

First things first – let’s make that dreamy almond dough for our Raspberry Linzer Cookies. Grab your biggest mixing bowl and whisk together the flour, almond flour, baking powder and salt. I like to sift mine through a fine mesh strainer – it makes the dough extra tender.

Now for the fun part! In your stand mixer (or with good old-fashioned elbow grease), beat the softened butter and sugar until it’s light and fluffy. This takes about 3 minutes – you’ll know it’s ready when it looks almost like whipped cream. Scrape down the sides, then beat in the egg and vanilla until everything’s happily combined.

Here’s my secret: add the dry ingredients in two batches, mixing just until the flour disappears. Overmixing makes tough cookies, and we want these Raspberry Linzer Cookies to melt in your mouth!

Step 2: Chill the Dough

Okay, here’s where patience comes in – but trust me, it’s worth it! Divide your dough in half, flatten each into a disc, and wrap tightly in parchment paper. Pop them in the fridge for at least 2 hours (overnight is even better).

Why chill? Cold dough won’t stick to your rolling pin, holds its shape when cutting, and bakes up perfectly. I learned this the hard way after a sticky disaster that had me scraping dough off every surface in my kitchen!

Step 3: Make the Raspberry Filling

While the dough chills, let’s make that gorgeous raspberry filling for our Linzer Cookies. Toss the raspberries, water, sugar and lemon juice into a small saucepan. Cook over medium heat, mashing the berries as they soften.

When it’s bubbling nicely, whisk in the cornstarch and cook for another minute until thick. Now here’s the messy-but-necessary part: strain it through a fine mesh sieve to remove the seeds. Press hard with a spoon – you want every last drop of that ruby red goodness! Let it cool completely before using.

Step 4: Bake the Cookies

Time to bake! Preheat your oven to 350°F and line your baking sheets with parchment. Roll out one dough disc to about 1/4-inch thickness – any thinner and they’ll burn, any thicker and they won’t sandwich well.

Cut out circles with your larger cutter, then use the smaller one to make windows in half of them. Bake for 11-12 minutes until just golden at the edges. Let them cool completely on the baking sheet – they’re fragile when warm!

Step 5: Assemble the Raspberry Linzer Cookies

The grand finale! Spread about a teaspoon of cooled raspberry filling on each solid cookie bottom. Dust the windowed tops generously with powdered sugar (I use my sieve for a nice even coat). Gently press them together to make perfect little sandwiches.

Pro tip: assemble these Raspberry Linzer Cookies right before serving to keep the powdered sugar looking fresh. Though let’s be honest – they rarely last long enough for that to matter!

Tips for Perfect Raspberry Linzer Cookies

After making countless batches of these Raspberry Linzer Cookies (some more successful than others!), I’ve picked up some foolproof tricks that’ll guarantee bakery-worthy results every time:

• Dough too sticky? Dust your work surface and rolling pin lightly with powdered sugar instead of flour – it prevents sticking without drying out the dough
• Rolling perfection: Place your dough between two sheets of parchment paper – no sticking, no tears, and easy cleanup!
• Seed-free success: When straining the raspberry filling, press firmly but patiently – rushing means you’ll lose precious jam
• Storage smarts: Store assembled cookies in single layers separated by parchment – they’ll stay crisp instead of getting soggy
• Freezer friendly: The unbaked dough freezes beautifully for up to 3 months – just thaw overnight in the fridge when cookie cravings strike

Remember, even “imperfect” Raspberry Linzer Cookies taste amazing – so don’t stress if your first batch isn’t picture-perfect. Mine certainly weren’t when I started!

Variations for Raspberry Linzer Cookies

One of my favorite things about Raspberry Linzer Cookies is how easily you can play with the recipe to make it your own! Over the years, I’ve experimented with all sorts of twists – some became instant family favorites, while others… well, let’s just say they were learning experiences. Here are my tried-and-true variations that still honor the classic cookie:

Jam Swaps That Work Wonders

While raspberry will always be my first love, don’t be afraid to switch up the filling:

• Blackberry – Gives a deeper, wine-like flavor that pairs beautifully with the almond
• Apricot – My aunt’s favorite – the tangy sweetness is unexpectedly perfect
• Mixed berry – Use whatever looks best at the market for a seasonal twist
• Orange marmalade – For grown-up cookies with a bittersweet kick

Just remember – thicker jams work best. If using store-bought, look for “fruit spread” with less sugar.

Playing With the Dough

That almond dough is wonderfully adaptable too:

• Lemon zest – A teaspoon brightens up the whole batch
• Cinnamon – ½ teaspoon adds cozy warmth for holiday versions
• Hazelnut flour – Swap half the almond flour for a nuttier flavor
• Cocoa powder – Replace 2 tablespoons flour for chocolatey Linzer cookies

My neighbor adds a pinch of cardamom to hers – sounds strange but it’s absolutely addictive!

Shape Shifting

Who says Linzer cookies have to be round?

• Hearts – Classic for Valentine’s Day
• Stars – Perfect for Christmas cookie exchanges
• Mini circles – Bite-sized treats for parties
• Animals – Kids love bunny or bear-shaped cookies with jam eyes

The only limit is your cookie cutter collection! Just keep the dough thickness consistent for even baking.

Serving and Storing Raspberry Linzer Cookies

Now that you’ve made these gorgeous Raspberry Linzer Cookies, let’s talk about keeping them fresh and serving them like a pro! I’ve learned a few tricks over the years – like how storing them wrong once turned my beautiful cookies into sad, soggy messes (lesson learned!). Here’s how to make sure yours stay perfect:

Storing Your Masterpieces

These cookies are actually better the next day – the flavors meld together beautifully! Just follow these simple storage tips:

• Short-term: Keep assembled cookies in an airtight container at room temperature for up to 5 days (if they last that long!) with parchment between layers
• Longer storage: Freeze unassembled baked cookies for up to 3 months – just thaw and fill when ready to serve
• Smart separation: Store bottoms and tops separately if making ahead – dust with powdered sugar and fill just before serving

Pro tip: That powdered sugar topping? It’ll absorb moisture over time, so I always give my Raspberry Linzer Cookies a fresh dusting right before serving.

Serving Suggestions That Wow

These cookies are stars on their own, but here’s how I love to serve them:

• Tea time perfection: Pair with Earl Grey or chamomile tea – the bergamot complements the raspberry beautifully
• Dessert platter: Arrange with chocolate truffles and shortbread for an elegant cookie assortment
• Holiday gifts: Stack in clear cellophane bags tied with ribbon – they look almost too pretty to eat!
• Brunch bonus: Serve alongside scones and clotted cream for a fancy weekend treat

My favorite way? With a steaming mug of hot chocolate on a snowy afternoon – pure bliss! However you serve them, these Raspberry Linzer Cookies are guaranteed to impress.

Nutritional Information for Raspberry Linzer Cookies

Okay, let’s be real – we’re not eating Raspberry Linzer Cookies for their health benefits! But I know some of you like to keep track, so here’s the nutritional breakdown per cookie (based on my recipe making 32 sandwich cookies). Remember, these are estimates – your exact amounts might vary slightly depending on ingredients and portion sizes.

• Calories: 120 per cookie
• Total Fat: 6g (3g saturated, 2g unsaturated)
• Cholesterol: 15mg
• Sodium: 40mg
• Total Carbohydrates: 15g
• Fiber: 1g
• Sugars: 8g
• Protein: 2g

A few notes from my kitchen experiments: Using less sugar in the filling or swapping almond flour for hazelnut will change these numbers slightly. And hey, if you’re worried about calories, just remember – sharing is caring! (Though I won’t judge if you “accidentally” eat three while packaging them up… I’ve been there!)

Disclaimer: Nutritional values are calculated using standard ingredients and should be considered estimates. For precise dietary needs, consult a nutritionist or use your exact ingredients in a calculator.

FAQs About Raspberry Linzer Cookies

I get so many questions about these Raspberry Linzer Cookies – and believe me, I asked them all myself when I first started making them! Here are the answers to the ones that pop up most often in my kitchen (and my DMs!):

Can I freeze Raspberry Linzer Cookies?

Absolutely! These cookies freeze like champs. Here’s how I do it: bake and cool the cookies completely, then freeze the bottoms and tops separately in airtight containers with parchment between layers. The filling? Make fresh when you’re ready to assemble. They’ll keep for up to 3 months – just thaw at room temperature for an hour before serving.

Can I use store-bought jam instead of homemade filling?

You can, but hear me out – homemade is SO much better! If you’re in a pinch, look for thick, seedless raspberry preserves (not jelly – too runny!). Heat it slightly with a teaspoon of cornstarch to thicken, then cool before using. But honestly? That 10-minute homemade filling is what makes these Raspberry Linzer Cookies special!

How do I prevent the dough from sticking when rolling?

Oh honey, I’ve had my share of dough disasters! Here’s what works: chill the dough properly (non-negotiable!), roll between two sheets of parchment paper, and dust lightly with powdered sugar instead of flour. If it gets too soft while working, just pop it back in the fridge for 10 minutes. Trust me – this saves so much frustration!

Why did my powdered sugar disappear after assembling?

That sneaky sugar loves to melt into the jam! Here’s my trick: assemble the Raspberry Linzer Cookies just before serving. If making ahead, store tops and bottoms separately, then dust with powdered sugar right before sandwiching. A little extra dusting never hurts either – that snowy look is half the charm!

Can I make these without almond flour?

While almond flour gives that classic Linzer texture, you can substitute it with an equal amount of all-purpose flour if needed. The cookies will be slightly less tender and nutty, but still delicious. For nut allergies, try oat flour – it adds nice texture too!

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