Raspberry Linzer Cookies

4.86 from 68 rating

Raspberry Linzer Cookies

These adorable raspberry linzer cookies bake up beautifully, and are buttery, perfectly sweet, and filled with the most delicious raspberry jam.

Prep Time10

Cook Time10

Additional Time30

Total Time50

Course: Cookies

Cuisine: American

Servings: 48 sandwich cookies

Calories: 134kcal

Author: Chelsey White

Equipment

Ingredients

Linzer Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature 226g
2/3 cup granulated sugar 133g
1 egg yolk 25g
2 tsp almond extract - optional 8g
1 tsp vanilla extract or vanilla bean paste 4g
2 cups all-purpose flour 250g
2/3 cup superfine almond meal or almond flour 67g
1 Tbsp cornstarch 8g
1/4 tsp fine salt 2g

Filling & Decorations

2 cups raspberry jam 640g
1/4 cup powdered sugar 30g

Instructions

Linzer Cookie Dough

In a large bowl or the bowl of a stand mixer, beat 1 cup butter and 2/3 cup granulated sugar on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
Add in 1 egg yolk, 2 tsp almond extract, and 1 tsp vanilla extract. Mix on a medium speed until combined.
Whisk together 2 cups flour, 2/3 cup almond flour, 1 Tbsp cornstarch, and 1/4 tsp salt in a separate bowl.
Mix the flour mixture into the butter mixture on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions.
At this point, the dough should be quite thick. Divide the dough in half and wrap each portion of dough in a piece of plastic wrap. I like to flatten the dough out into a rectangle that's about 1/4 inch tall to make it easier to roll out once it's chilled.
Chill the dough in the fridge for about 45 minutes. If you need to chill the dough overnight, let it sit out at room temperature for about 10 minutes before trying to roll it out. This will make it easier to roll out!
Turn on the oven to 350°F/175°C for about 30 minutes before you plan to roll out the dough, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
Take one piece of dough out of the fridge, leaving the other in there to continue to chill. Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut out the cookies. Dust both sides of the cookie dough and your rolling pin with flour.
Roll the chilled dough to be 1/8 inch thick. If the dough cracks/splits a bit as you roll it out, don't worry! It will come back together as you roll it out and you can cut the cookies out around any big splits. If the dough is too soft to pick up the cut-out cookies, lift the entire sheet of cookie dough with the plastic wrap and place it in the fridge for 5-10 minutes to let it firm up.
Cut out 1 1/2-inch scalloped rounds with a flour-dusted cookie cutter. If you don't have a circle cutter that size, use a round glass that's similar in size. Then use a 3/4-inch heart cutter or circle cutter to remove the centers from half the cookies. Save the dough from the centers to be rolled out with the next piece of dough.
The cookies will spread a little bit as they bake, so place them about 2 inches apart on the prepared baking sheets.
Bake one sheet of cookies at a time. Bake for 9-10 minutes on the middle rack of your oven (bake time can vary based on the size of the cookies). Keep a close eye on the cookies and pull them out before the edges start to brown.
Let the baked cookies cool on the pan for about 15 minutes, then transfer them to a wire rack to finish cooling.
While the first batch bakes and cools, knead together the cookie dough scraps and rewrap them in plastic wrap. Pop them back in the fridge to chill.
Pull out the 2nd chilled portion of dough and repeat steps 8-12. Then repeat with the chilled dough scraps.

Decorating and Filling These Linzer Cookies

Once the cookies have fully cooled, use powdered sugar to generously dust the tops of the cookies with the center cut-outs. I like to use this little duster, but you can also use a small, fine mesh sieve.
Then spread 2 tsp of jam on each bottom cookie (the ones without cut-outs). Top with a cut-out cookie, squeezing a little to spread out the jam and push it up into the cutout section. Repeat with the remaining cookies, then enjoy! These can be stored in an airtight container at room temperature for up to 4 days.

Video

Notes

How Many Cookies Does this Recipe Make?

This recipe can be used to make about 48, 1 1/2-inch sandwich cookies. The yield and bake time will vary based on the size and shape of the cookie cutter(s) you use.

This recipe can be halved to make fewer cookies (use half an egg yolk) or doubled if needed. However, if you want to make fewer cookies, I recommend making a regular-sized batch of dough and just freezing half of it for the future.

You can also make bigger cookies using larger cookie cutters if you want! I'd recommend baking them for a minute longer if you use a cookie cutter that is 3 inches or larger.

Making These Linzer Cookies in Advance and Storage Tips

You can store filled cookies in an airtight container for up to 4 days at room temperature, or for up to a month in the freezer. Use a piece of parchment paper between the cookies if you plan to stack them on top of each other.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap. I like to move the cookie dough to the fridge the night before I plan to roll it out and bake the cookies.

Baked, unfilled cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. I recommend waiting to fill and dust them with powdered sugar until they’ve thawed to room temperature.

Tips for Making the Best Linzer Cookies

Really cream together the butter and granulated sugar in the first step of this recipe. It helps incorporate air into the dough, which makes tender, soft cookies.
Don’t overwork the cookie dough! It can overwork the gluten and result in tough, dense cookies.
Roll the cookie dough out to a consistent thickness of 1/8 inch. If some are thicker or thinner than others, they may over- or under-bake in the oven.
Take the time to chill the cookie dough. It helps prevent your cookies from spreading while they bake and makes them a lot easier to cut out.
If the dough gets too soft to handle easily, pop it back in the fridge to help it firm up again.
Don’t overbake your cookies. Err on the side of underbaking your cookies, and remember that the cookies continue to bake for a few minutes once they’re out of the oven.
Feel free to fill these with any type of jam or curd! This recipe is also delicious with strawberry jam, lemon curd, or even orange marmalade.

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