Raspberry Linzer Cookies
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Fresh homemade raspberry spread gets sandwiched between two tender almond flour cookies in this classic Linzer cookie recipe. And guess what? You can replace the raspberry filling with any fruit filling, like easy strawberry compote, homemade lemon curd, fresh cranberry curd, or delicious and buttery peach curd.
This recipe is brought to you in partnership with Bushel and Berry®.
As someone who loves cookies a lot, Linzer cookies always gave me a bit of pause, because they seemed labor-intensive and like a lot of work for what I wasn’t sure was a great return.
Branching out into my cookie baking adventures and diving into my first set of Linzer cookies was actually amazing, and I realized that not only are they simple, even if they do require a bit more elbow grease than traditional cookies, they are actually so delicious and scooted themselves up quite a bit into my list of “favorite cookies.”
While the filling for these raspberry Linzers is scratch-based, you don’t need to make yours if it’s overwhelming to consider. Your cookies will still be downright delicious, as the cookie itself is actually my favorite part. And Linzer cookies are one of those cookies that gets better as it sits! So leftovers are encouraged, as are multiple days of taste-testing (oh, darn).
What is a Linzer Cookie?
Linzer cookies are a buttery sandwich cookie that is filled with a fruit spread. They are based off of a Linzer torte, which is an Austrian pastry made of shortbread topped with fruit preserves and sliced nuts with a lattice pattern on top.
These cookies are usually filled with raspberry or apricot jam and the cookies have cut-outs on the top to show off the fruity center and create a beautiful stained-glass window look!
They are a beautiful addition to cookie trays and are quite popular around Christmas, but you can make them any time of the year. They are an impressive cookie that take some time, but are not difficult. You can totally do this. I believe in you!
Linzer Cookie Ingredients
There are two components to these adorable and delicious cookies: the sandwich cookies and the raspberry filling. I always prefer to make all of my components from scratch, and thanks to Bushel and Berry®, I had fresh raspberries available to me because they were in season when I made this recipe.
I particularly like this raspberry plant, Raspberry Shortcake®, because it stays small enough to grow in a patio container and doesn’t have any pesky thorns!
If raspberries aren’t available to you when you want to make these raspberry cookies, you can use frozen raspberries and still make the filling from scratch, or you can grab your favorite jarred raspberry spread.
LINZER SANDWICH COOKIES
Linzer cookies start with an almond- or nut-based dough.
For the cookie base, you will need:
• all-purpose flour
• almond flour
• baking powder
• salt
• unsalted butter
• granulated sugar
• egg
• vanilla extract
RASPBERRY FILLING
Again, you can use frozen raspberries if that’s all you have access to.
For the raspberry filling, you will need:
• fresh raspberries
• water
• granulated sugar
• lemon juice
• cornstarch
LINZER COOKIE TOOLS
In order to make beautiful raspberry Linzer cookies, you have to have some cookie cutters. You can opt for a 2″ round cutter, or you can get the classic Linzer cutters which have a fluted-edge.
For the top cookie of the Linzer cookie sandwich, you want to have a cookie cutter that has a cut out built into it. Or, you can use a 1″ round cookie cutter to cut a hole out of the 2″ cookie cutter to create a cut out for the top cookie. Here is a link to the exact Linzer cookie cutters I used in this recipe which has the top and bottom cutter built into the same piece. Pretty handy!
How to Make Linzer Cookies
This cookie dough recipe requires some chilling, so it’s great for making ahead of time. You can chill the dough for up to 3 days and/or prepare the filling up to 1 day in advance.
All in all, you will be following the flow of: making the dough, chilling the dough, rolling out and baking two shapes of cookies, topping one shape with a filling, and then creating a cookie sandwich.
PREPARE THE DOUGH FOR BUTTERY LINZER COOKIES
STEP #1
Let’s start with the dry ingredients. Whisk the flour, almond flour, baking powder, and salt together in a medium size bowl, then set this mixture aside.
STEP #2
Next, beat the butter and sugar together on high speed until light and fluffy, about 3-4 minutes. Be sure it is very smooth and creamy.
STEP #3
Add the egg and vanilla and beat on high speed until combined, scraping down the sides and bottom of the bowl as needed.
STEP #4
Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients and mix until combined. It may be crumbly. This is ok! Keep mixing until it comes together or use a spatula to bring it all together.
CHILL THE DOUGH IN TWO EQUAL PORTIONS
STEP #5
Divide the dough into two equal portions, gently flatten each portion into a disc, then wrap each disc individually in plastic wrap. Chill the discs in the refrigerator for at least 2 hours and up to 3 days. If chilling longer than 2 hours, allow to sit at room temperature for at least 15 minutes before rolling.
MAKE THE RASPBERRY SPREAD
If you are making the raspberry spread from scratch, I highly recommend you do this while the cookies are chilling. You can also use a store-bought raspberry jam, preserves, or jelly for your raspberry sandwich cookies.
STEP #6
To make the homemade raspberry spread, combine the raspberries, water, sugar, lemon juice, and cornstarch in a small saucepan.
STEP #7
Heat the mixture over medium heat, bring to a low boil, then reduce the heat and simmer for 20-25 minutes while stirring frequently so the fruit doesn’t burn. The liquid will become thick and very seedy. You will want to stop when the mixture is thick enough to leave an open trail behind the spoon or spatula you are using to stir it with. When it is ready, you will have about ½ to ⅔ cup of total concentrated cooked raspberries.
STEP #8
While the mixture is still hot, strain it through a mesh sieve until you have about ⅓ to ½ cup of raspberry spread. If you desired, you can add back some of the seeds and stir until evenly dispersed (I added about ½ Tablespoon).
Allow the mixture to cool to room temperature. When it is cool, it should be thick but not gummy and you should be able to spread it. If it is too thick, add in a bit of water and stir to smooth it out.
CUT OUT THE ROLLED DOUGH
You will be working with each disc of dough separately to form the bottoms (whole circle cookies) and tops (circles with a whole cut out from the center) of the Linzer cookies. You will either need a 2″ round or fluted cookie cutter and a 1″ round or fluted cookie cutter for the holes or a set of cookie cutters made specifically for Linzer cookies.
This is the exact Linzer cookie set I have and used for these cookies.
STEP #9
When you are ready to bake the cookies, line two large baking sheets with parchment paper or silicone baking mats.
CUT OUT AND BAKE THE BOTTOM COOKIES (WHOLE CIRCLE COOKIES)
STEP #10
Dust your work surface with flour, then remove one disc of chilled cookie dough from the refrigerator. Place one disc on the floured surface, flour a rolling pin, then roll out to ¼” thick. The dough may become sticky and/or crack as your work. This is ok. Use flour and your hands to keep the dough soft and intact as you work with it.
STEP #11
Using a 2″ round or fluted cookie cutter, cut dough into circles. Re-roll the remaining dough until you use all of it. You should get about 32 whole circles.
STEP #12
Arrange 8 whole cookies 1″ apart on one of the prepared baking sheets and bake for 11-12 minutes or until the surface is matte and the edges are just starting to slightly brown around the edges where they touch the baking sheet. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
CUT OUT AND BAKE THE TOP COOKIES (DONUT/PEEKABOO CUTOUT COOKIES)
STEP #13
While the whole circle cookies bake, remove the second disc of dough from the refrigerator and repeat the process using the “donut” cookie cutter from your Linzer cutter kit OR the same 2″ cutter from the whole circle cookies + a 1″ round or fluted cookie cutter for the donut circle cookies.
STEP #14
Arrange 8 donut cookies 1″ apart on one of the prepared baking sheets and bake for 10-11 minutes or until the surface is matte and the edges are just starting to slightly brown around the edges where they touch the baking sheet. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
FILL THE SHORTBREAD LINZER COOKIES
STEP #15
Arrange the whole circle cookies (the bottoms of the cookie sandwiches) on a surface, then spread a scant ½ teaspoon of raspberry spread on each cookie.
DUST THE TOP COOKIES WITH POWDERED SUGAR
STEP #16
Before assembling the cookies, dust the donut cookies (the tops of the cookie sandwiches) with powdered sugar, if desired. This is an optional but traditional step.
MAKE COOKIE SANDWICHES
STEP #17
Carefully top each bottom cookie (whole cookie) with a top donut cookie and press down gently to create a cookie sandwich.
I will say that these raspberry Linzer cookies are best on day 2, as the tangy raspberry jam (spread/jelly/preserves/whatever you use!) softens the shortbread cookie a bit and the texture is just absolutely perfect. Of course, they are divine on day 1, but it’s almost like you have a whole new cookie on day 2, so make sure you get to test both to see which you like better.
Cookie experiments. My favorite.
SUCCESS TIPS FOR THE BEST LINZER COOKIE RECIPE
TIP #1
IN A TIME PINCH? You can skip making the homemade raspberry spread and use your favorite store-bought jam!
TIP #2
MAKE SURE BUTTER IS AT ROOM TEMPERATURE: this will ensure a cohesive dough. Check out all of my tips on room temperature butter!
TIP #3
WEIGH THE ALMOND FLOUR: the almond flour in this recipe contributes a nutty flavor that is common in traditional Linzer cookies. I tested this recipe by using the exact weight of 80g of almond flour and it is the perfect amount. To get the same results, I recommend weighing out 80g of almond flour using a scale.
TIP #4
FOLLOW THE RECIPE: when made correctly (as in, when you follow the recipe perfectly), these buttery sandwich cookies will not spread in the oven. The dough is crafted so that the fluted edges stay beautiful, the surfaces are perfectly smooth, and the baked cookies are perfectly soft with a sturdy edge. I would not say that these cookies are difficult, but I will say that it’s very important to take your time and follow the recipe exactly.
LINZER COOKIE VARIATIONS
Raspberry Linzer cookies can easily be made into:
• apricot (with jam)
• peach (with peach compote or peach curd)
• strawberry (with jam, compote, or even frosting)
• lemon curd
• cranberry curd (do this at Christmas!)
The beauty of these cookies is that they can be whatever you want them to be. You can make your own homemade jams and curds or buy them from the store for ease!
While these classic cookies are quite popular around the Christmas holiday season, don’t forget that you can use the different cut-outs from the Linzer cookie cutters to make heart cut-outs in the center of each cookie for Valentine’s Day, triangles for Harry Potter’s birthday, or use any shape to turn a classic sandwich cookie into a creative design for any occasion.
There is truly no limit to the imagination on shapes and flavors for Linzer cookies!
CAN YOU FREEZE LINZER COOKIES?
Yes! However, I recommend freezing them just as cookies without the jam in the middle. When you are ready to serve, assemble them with the jam. Or, you can freeze just the cookie dough for up to 3 months. Thaw in the refrigerator overnight when you are ready to bake.
Linzer Cookies Recipe FAQs
Linzer Cookies Recipe
Ingredients
LINZER COOKIES
- 2 and ½ cups (300g) all-purpose flour be sure to measure properly
- ½ cup + 3 and ½ Tablespoons (80g) almond flour1 a scant ¾ cup
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter softened to room temperature
- ⅔ cup (137g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- powdered sugar as needed and if desired
- ⅓ cup (21g) raspberry spread2 recipe below
RASPBERRY SPREAD
- 8 ounces (227g) fresh raspberries
- ¼ cup (30mL) water
- 3 Tablespoons (38g) granulated sugar
- 1 Tablespoon (15mL) lemon juice
- 2 teaspoons cornstarch
Instructions
LINZER COOKIES
- Whisk the flour, almond flour, baking powder, and salt together in a medium size bowl. Set aside.2 and ½ cups (300g) all-purpose flour, ½ cup + 3 and ½ Tablespoons (80g) almond flour1, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about 3-4 minutes. Be sure it is very smooth and creamy.1 cup (227g) unsalted butter, ⅔ cup (137g) granulated sugar
- Add the egg and vanilla extract and beat on high speed until combined, scraping down the sides and bottom of the bowl as needed.1 large egg, 2 teaspoons vanilla extract
- Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients and mix until combined. It may be crumbly. This is ok. Keep mixing until it comes together or use a spatula to bring it all together.
- Divide the dough into two equal portions, gently flatten each portion into a disc, then wrap each disc individually in plastic wrap. Chill the discs in the refrigerator for at least 2 hours and up to 3 days. If chilling longer than 2 hours, allow to sit at room temperature for at least 15 minutes before rolling.
- If you are making the raspberry spread from scratch (recipe below): I highly recommend making this while the cookie dough chills so you are ready to assemble the cookies when they are cool.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- You will be working with each disc of dough separately to form the bottoms (whole circle cookies) and tops (circles with a hole cut out from the center) of the Linzer cookies. You will either need a 2" round or fluted cookie cutter and a 1" round or fluted cookie cutter for the holes or a set of cookie cutters made specifically for Linzer cookies. This is the exact Linzer cookie cutter set I have and used for these cookies.
- Dust your work surface with flour, then remove one disc of chilled cookie dough from the refrigerator. Place one disc on the floured surface, flour a rolling pin, then roll out to ¼" thick. The dough may become sticky and/or crack as you work. This is ok. Use flour and your hands to keep the dough soft and intact as you work with it.
- Using a 2" round or fluted cookie cutter, cut dough into circles. Re-roll the remaining dough until you use all of it. You should get about 24 whole circles.
- Arrange 8 whole circle cookies 1" apart on one of the prepared baking sheets and bake for 11-12 minutes or until the surface is matte and the edges are just starting to slightly brown around the edges where they touch the baking sheet. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- While the whole circle cookies bake, remove the second disc of dough from the refrigerator and repeat the process using the "donut" cookie cutter from your Linzer cookie cutter kit OR the same 2" cutter from the whole circle cookies + a 1" round or fluted cookie cutter for the donut circle cookies.
- Arrange 8 donut cookies 1" apart on one of the prepared baking sheets and bake for 10-11 minutes or until the surface is matte and the edges are just starting to slightly brown around the edges where they touch the baking sheet. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
RASPBERRY SPREAD
- Combine the raspberries, water, sugar, lemon juice, and cornstarch in a small saucepan.8 ounces (227g) fresh raspberries, ¼ cup (30mL) water, 3 Tablespoons (38g) granulated sugar, 1 Tablespoon (15mL) lemon juice, 2 teaspoons cornstarch
- Heat the mixture over medium heat, bring to a low boil, then reduce heat and simmer for 20-25 minutes while stirring frequently so the fruit doesn't burn. The liquid will become thick and very seedy. You will want to stop when the mixture is thick enough to leave an open trail behind the spoon or spatula you are using to stir it with. When it is ready, you will have about ½ to ⅔ cup of total concentrated cooked raspberries.
- While the mixture is still hot, strain it through mesh sieve until you have about ⅓ to ½ cup of raspberry spread. If you desire, you can add back some of the seeds and stir until evenly dispersed (I added about ½ Tablespoon).
- Allow the mixture to cool to room temperature. When it is cool, it should be thick but not gummy and you should be able to spread it. If it is too thick, add in a bit of water and stir to smooth it out.
ASSEMBLE COOKIES
- Before assembling the cookies, dust the donut cookies (the tops of the cookie sandwiches) with powdered sugar, if desired. This is an optional but traditional step.powdered sugar
- Arrange the whole circle cookies (the bottoms of the cookie sandwiches) on a surface, then spread a scant ½ teaspoon of raspberry spread on each cookie. Carefully top each bottom cookie with a top donut cookie and press down gently to create a cookie sandwich. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for up to 1 week. If you want to freeze these cookies, I highly recommend freezing them just as cookies and assemble them when ready to serve. Unbaked cookie dough freezes well, up to 3 months. Thaw in the refrigerator overnight.⅓ cup (21g) raspberry spread2
Notes
- Almond flour: I test and bake all of my recipes by weight, and 80g on the dot is the perfect amount for this Linzer cookie dough. I strongly encourage you to measure out 80g of almond flour with a kitchen scale rather than using measuring cups.
- Raspberry spread: you can absolutely use pre-made raspberry jam, preserves, or jelly for these raspberry Linzer cookies.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This recipe right here is it!!! I really don’t like making cookies that require rolling but these looked so enticing, I had to try. Thank goodness I did because they are DELICIOUS. They are soft, buttery and the perfect thickness. I did 1/2 vanilla and 1/2 almond because I like the taste of raspberry and almond, but couldnt taste the almond so next time I’ll use more. Since I noticed the cookies were getting brown quickly, I turned my oven to 340- next time I may do 345 as they took forever to get any color at 340 lol. I also did not make my own jam, I used Bonnemaman raspberry preserves. Long story short, you need to make these!
Thank you so much, Kristen! 🙂 I loved seeing your beautiful heart cookies on Insta!