Raspberry Linzer Cookies Recipe

If you’re on the hunt for a delightfully tender, buttery cookie with a sweet and tangy burst in the center, you’ve come to the right place. This Raspberry Linzer Cookies Recipe is absolutely a fan-freaking-tastic treat that I love to make, especially when I want to impress friends or just indulge in something cozy at home. The delicate sandwich cookies with a hint of vanilla and a jewel of raspberry jam never fail to bring smiles around my kitchen table.

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Ingredients You’ll Need

Each ingredient in this Raspberry Linzer Cookies Recipe plays a key role in achieving that perfect flaky, tender texture and rich flavor. Be sure to look for high-quality butter and the freshest raspberry jam you can find. I always sift my flour and sugar for a flawless dough.

• Butter: Room temperature butter is your best friend here, allowing for smooth mixing and tender cookies.
• Icing Sugar: Sifting this keeps your dough silky and dusting perfect.
• Salt: Just a pinch to balance the sweetness and enhance the flavors.
• Vanilla Extract: Adds warmth and depth; don’t skip it!
• All-Purpose Flour: Sifted for a light, tender dough that holds shape well.
• Italian Raspberry Jam: I love this choice because it’s sweet with a nice tart punch, but feel free to use any flavor you love.
• Extra Flour: For rolling out the dough without sticking—trust me, you’ll want it on hand.
• Extra Icing Sugar: For dusting those beautiful cutout tops; it adds a perfect touch.

Variations

I love that this Raspberry Linzer Cookies Recipe is so easy to personalize. Over the years, I’ve played around with different jams and even shapes for the cutouts – and each variation brings something special to the table. You should feel free to make it your own!

• Jam Flavors: Once, I swapped raspberry for a luscious apricot jam and it was just as amazing – the tartness varies but the texture stays perfect.
• Cutout Shapes: I’ve used stars, hearts, and even little flowers for the center cutouts to match holidays or themes, and they always wow the crowd.
• Gluten-Free Version: I made a gluten-free flour blend substitution once, and while it required a little extra chilling time, the cookies still came out tender and delicious.
• Extra Flavor Boosts: Adding a teaspoon of almond extract alongside vanilla gives a lovely, nutty depth you might want to try.

How to Make Raspberry Linzer Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 325°F. In your stand mixer with the paddle attachment, beat the room temperature butter, sifted icing sugar, salt, and vanilla extract together. This takes at least 3 minutes, so be patient—it’s worth the wait. You want a light and fluffy texture that feels almost like whipped butter. When you first try this, you might be tempted to rush, but don’t! It helps give the cookies that tender crumb we all love.

Step 2: Incorporate Flour and Form Dough

With your mixer still going, add the sifted all-purpose flour just until combined. You’ll see the dough start to come together and form a ball. Then, remove it from the mixer and knead gently by hand for about a minute to make sure everything is evenly incorporated. This part is quick but important for a consistent texture.

Step 3: Chill the Dough

Wrap your dough ball tightly in plastic wrap and pop it in the fridge for at least 30 minutes. This chilling step is a game-changer—I learned this the hard way when my dough was too soft to roll and the cookies lost their shape. Once chilled, the dough is so much easier to handle without melting everywhere as you roll.

Step 4: Roll and Cut the Cookies

Lightly flour your rolling surface and pin to prevent sticking, then roll the dough out to about ¼ inch thickness. Use a 3-inch round cookie cutter for the base shapes. For half of those, cut smaller shapes—like a Christmas tree or star—in the center with a 1½-inch cutter or cookie cutter of your choice. Don’t forget to gather and re-roll scraps as you go. I’ve found that working moderately quickly here helps keep the dough cool and prevents soggy cookies later.

Step 5: Bake with Care

Arrange both whole and cutout cookies on parchment-lined baking sheets, spacing them evenly. Bake on the top and bottom racks, switching and rotating pans halfway through, for about 15–20 minutes or until the edges just start to turn light golden brown. That’s when you know they’re perfectly baked—any longer and they’ll lose their delicate texture.

Step 6: Assemble and Dust

Let the cookies cool completely. Spread a generous swirl of raspberry jam on the bottom of each whole cookie. Dust the tops (cutout cookies) with icing sugar, then sandwich them jam-side down. This final step creates that classic Linzer cookie look and mouthwatering combo of sweet and tart. I always sneak a couple when no one’s looking at this point!

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

I always love to dust the tops with a light sprinkle of extra icing sugar just before serving—it makes the cookies look elegant and adds a subtle sweetness. Sometimes, I add a few fresh raspberries on the serving plate to echo the jam flavor and brighten the presentation.

Side Dishes

These cookies pair beautifully with a cup of hot tea or rich coffee. For brunch or a sweet snack spread, I like serving them alongside a creamy yogurt parfait or a small cheese board featuring mild cheeses like Brie or Camembert—something about the tart jam and buttery cookie pairs wonderfully with soft cheese.

Creative Ways to Present

For special occasions, I’ve arranged these Raspberry Linzer Cookies Recipe treats stacked in charming vintage tins layered with parchment paper, or alternated with bright edible flowers on a serving tray. They’re so pretty, you almost don’t want to eat them—but trust me, you’ll want to!

Make Ahead and Storage

Storing Leftovers

I store mine in an airtight container at room temperature, layering the cookies with parchment paper to prevent sticking. They keep fresh for about a week, which is perfect because my family tends to finish them before then!

Freezing

If I want to make these ahead (hello holiday baking!), I freeze the unbaked cutout cookies on a parchment-lined tray first, then transfer them to a freezer bag. You can bake from frozen by adding a couple of extra minutes to the baking time.

Reheating

For reheating, a few seconds in the microwave helps soften the jam filling again, but heating them too long will make the cookies lose their lovely texture. I prefer to serve them at room temperature for the best bite.

FAQs

Final Thoughts

This Raspberry Linzer Cookies Recipe is truly one of my all-time favorites to make and share. There’s something comforting about the process—from the creaming of the butter and sugar to the moment you dust them with icing sugar and see those jewel-like raspberry centers peek through. I hope you enjoy baking and eating them as much as my family and I do. Trust me, once you try them, you’ll be reaching for this recipe time and time again.

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