Delicious Homemade Raspberry Linzer Cookies

If you love a beautifully elegant cookie that’s as delicious as it is stunning, these Raspberry Linzer Cookies will be your new favorite treat!

Why You’ll Love This Recipe

• Perfectly Buttery & Crisp: These cookies have the most tender, melt-in-your-mouth texture.
• Gorgeous & Impressive: With their signature cut-out center and dusting of powdered sugar, they look bakery-quality!
• Versatile for Any Occasion: Ideal for the holidays, tea parties, or whenever you want a special homemade treat.
• Make-Ahead Friendly: Prepare the dough ahead of time and bake when you’re ready.

Ingredients Breakdown

Here’s what you’ll need to make these dreamy Raspberry Linzer Cookies:

Essentials:

• Unsalted butter: Softened to room temperature for a smooth, creamy dough.
• Granulated sugar: Adds just the right amount of sweetness.
• Vanilla & Almond Extract: The almond extract gives that classic Linzer cookie flavor.
• All-purpose flour: A sturdy base for perfectly structured cookies.
• Ground almonds or almond flour: Gives the cookies a delicate nutty flavor.
• Raspberry jam: The star of the show—its sweet-tartness pairs beautifully with the buttery cookies.
• Powdered sugar: To dust on top for that classic, snow-kissed look.

Pro Tips:

• No almond flour? No problem! Just pulse whole almonds in a food processor until finely ground.
• Jam options: Raspberry is classic, but apricot or strawberry work beautifully too.

Step-by-Step Instructions

Let’s walk through how to make these stunning Linzer cookies!

1. Make the Dough: In a large mixing bowl, beat butter and sugar until light and fluffy. Mix in vanilla and almond extract. Gradually add flour and almond flour, mixing until a soft dough forms.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape when baking.
3. Roll & Cut: On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cookie cutter to cut out cookies. For half the batch, use a smaller cutter to create a “window” in the center.
4. Bake Until Golden: Bake at 350°F (175°C) for about 10-12 minutes or until the edges are lightly golden.
5. Assemble: Let cookies cool completely. Dust the top “window” cookies with powdered sugar. Spread raspberry jam on the solid cookies, then sandwich them together.

Chef’s Tips and Tricks

• Even Rolling: To ensure uniform cookies, use rolling pin spacers or place two wooden dowels of equal thickness on either side of your dough while rolling.
• Prevent Spreading: If your kitchen is warm, chill the cut-out cookies on the baking sheet before baking.
• Extra Flavor Boost: Try adding a pinch of cinnamon to the dough for a subtle warmth.

Recipe Variations and Serving Suggestions

• Chocolate Lovers: Swap the raspberry jam for Nutella or melted chocolate.
• Citrus Twist: Add a bit of orange zest to the dough for a fresh, citrusy flavor.
• Serving Idea: Pair these cookies with a cup of Earl Grey or chamomile tea for an extra special treat.

FAQs

Can I store Linzer cookies?

Yes! Store them in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Can I freeze these cookies?

Absolutely. Freeze the unassembled cookies in an airtight container for up to 2 months. When ready to enjoy, thaw at room temperature and add the jam filling.

What if I don’t have a small cookie cutter for the center cutout?

You can use the back of a piping tip or any small round lid to create the “window” in the top cookies.

Recipe Card

These Raspberry Linzer Cookies are little bites of joy—whether for the holidays or just a cozy afternoon treat. I can’t wait to see your gorgeous creations! Leave a comment below or tag me on social media with #TheKitchensAid.