Raspberry Linzer Cookies

WHAT ARE LINZER COOKIES?

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.

MUST HAVE: LINZER COOKIE CUTTER OR TWO ROUND CUTTERS

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 cookie 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!

INGREDIENTS FOR THIS RASPBERRY LINZER COOKIES RECIPE

There are two components to these Linzer 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!

LINZER SANDWICH COOKIES

Linzer cookies start with an almond- or nut-based dough.

RASPBERRY FILLING

Again, you can use frozen raspberries if that’s all you have access to.

HOW TO MAKE CLASSIC 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.

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 Linzer 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).

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 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.

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.

​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 Linzer 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 Linzer cookies, strawberry Linzer cookies, or even lemon curd Linzer cookies! 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!