Name: Raspberry Linzer Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 cups raspberry jam 640g; 1/4 cup powdered sugar 30g

Jump to Recipe· 4.8 from 12 reviews

If you’re a fan of buttery, melt-in-your-mouth cookies with a sweet-tart burst of raspberry jam, then this Raspberry Linzer Cookies Recipe is exactly what you need in your baking rotation. These charming sandwich cookies are not only delicious but also picture-perfect for any occasion—from cozy holiday gatherings to afternoon tea with friends. Trust me, once you try this recipe, you’ll be hooked on the delicate almond-scented dough paired with that glossy raspberry center!

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Why This Recipe Works

Perfectly Tender Dough: The combination of almond meal and cornstarch creates a delicate crumb that melts in your mouth.
Balanced Sweet-Tart Filling: The raspberry jam adds just the right amount of fruitiness to cut through the rich cookie.
Easy Handling: Rolling the dough between plastic wrap makes cleanup a breeze and helps the dough stay neat.
Decorative Dusting: A simple powdered sugar dusting elevates these cookies, making them look irresistibly festive.

Raspberry Linzer Cookies, Linzer Cookies recipe, raspberry sandwich cookies, almond butter cookies, festive cookie recipes - The image shows several round sandwich cookies with scalloped edges arranged on white parchment paper over a white marbled surface. Each cookie has two layers: a bottom layer of light golden-brown cookie and a top layer dusted with white powdered sugar. The top layer has a heart-shaped cutout in the center, revealing a shiny bright red jam filling inside. Some cookies are stacked, showing both layers, while others lie flat. Small pink and red heart-shaped sprinkles are scattered around the cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Raspberry Linzer Cookies Recipe all have a part to play in creating that iconic nutty flavor, soft texture, and perfect cookie structure. Whether you’re shopping for almond flour or choosing the right jam, a little thought here makes all the difference in your final batch.

Raspberry Linzer Cookies, Linzer Cookies recipe, raspberry sandwich cookies, almond butter cookies, festive cookie recipes - Flat lay of a small block of unsalted butter, a small mound of granulated sugar, one whole uncracked brown egg, a small white bowl of pale almond extract, a small white bowl of clear vanilla extract, a small white bowl of all-purpose flour, a small white bowl of superfine almond meal, a small white bowl of cornstarch, a pinch of fine salt displayed as loose grains, a small white bowl filled with vibrant red raspberry jam, and a small white bowl dusted with fine powdered sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using room temperature, unsalted butter helps you control the saltiness and promotes a tender, rich dough.
Granulated sugar: This sweetener also contributes to the cookie’s light texture when creamed properly with the butter.
Egg yolk: Adds richness and binds the dough nicely without making it too cakey.
Almond extract: Optional but highly recommended—it intensifies that signature nutty flavor.
Vanilla extract or paste: Adds warmth and depth to your cookies’ flavor profile.
All-purpose flour: The base for the cookie’s structure, balanced by the almond flour.
Superfine almond meal or almond flour: Makes the cookies beautifully tender and adds a subtle nuttiness.
Cornstarch: Helps to keep the cookie tender and crumbly rather than tough.
Fine salt: Enhances the sweetness and balances the flavors.
Raspberry jam: The jewel of the cookie—the perfect sweet and tart finish.
Powdered sugar: For that classic Linzer look and a touch of elegance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Raspberry Linzer Cookies Recipe my own by switching up the fillings and playing around with flavor extracts. You’ll find that this recipe is a perfect canvas to customize—the dough itself is forgiving and adaptable. Don’t be shy about making it your own!

Variation: I adore swapping raspberry jam with lemon curd or strawberry preserves for a different flavor twist that still works brilliantly.
Dietary modifications: For gluten-free, try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend—just be sure to chill the dough well!
Texture tweaks: Add a sprinkle of cinnamon or nutmeg to the dough for a subtle warm spice.

Step-by-Step: How I Make Raspberry Linzer Cookies Recipe

Step 1: Creaming the Butter and Sugar

Start by beating the room-temperature butter and sugar on medium-high speed for a couple of minutes until the mixture is lighter in color and fluffy. This is key because creaming incorporates air, which makes your cookies delightfully tender and not dense. It took me a few tries to nail this part—don’t rush it!

Step 2: Adding the Egg Yolk and Extracts

Next, add the egg yolk, almond extract, and vanilla. Mix on medium speed until they’re all just combined. The almond extract is optional but totally worth it if you crave that classic nutty aroma.

Step 3: Combining the Dry Ingredients

Whisk together your all-purpose flour, almond meal, cornstarch, and salt separately. This ensures that everything is evenly distributed and prevents clumping when you mix it into the wet ingredients.

Step 4: Mixing Dry Into Wet

Add the flour mixture on low speed, mixing just until everything comes together. Be gentle here—overmixing can activate gluten and make the cookies tough. Scrape down the sides of your bowl with a spatula to make sure everything is incorporated evenly.

Step 5: Chilling and Shaping the Dough

Divide the dough in half and flatten each into a ¼ inch thick rectangle. Wrapping it this way and chilling for about 45 minutes makes rolling out a dream. A little secret: if your dough feels too soft while rolling, pop it back into the fridge for 10 minutes—it firms right up.

Step 6: Rolling Out and Cutting the Cookies

I roll the dough between two sheets of plastic wrap to keep things tidy. Roll to a consistent 1/8 inch thickness—this helps cookies bake evenly. Use a 1½-inch scalloped cutter for the base, and for half the cookies, cut out a small heart or circle in the center. Save those centers to roll out again. Placement is important too: give the cookies 2 inches of space on your baking sheet to prevent sticking as they spread a bit.

Step 7: Baking

Bake at 350°F (175°C) for 9-10 minutes. Keep a close eye so the edges don’t brown—that’s usually your cue to pull them out. Let them cool on the pan for 15 minutes, then transfer to a wire rack. Meanwhile, gently knead the leftover dough scraps to re-roll later. I love this step because it reduces waste!

Step 8: Assembling and Decorating

Once your cookies are cool, dust the cut-out tops generously with powdered sugar using a fine mesh sieve or a duster. Spread about 2 teaspoons of raspberry jam on the bottom cookies (those without the cut-outs), then sandwich with the decorated top. A gentle squeeze helps the jam spread evenly into that little window. Voilà—beautiful, tasty Linzer cookies ready to enjoy!

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Pro Tips for Making Raspberry Linzer Cookies Recipe

Cream Butter Thoroughly: Don’t skip the creaming step’s full 2 minutes—it really makes the cookies soft instead of dense.
Chill the Dough Well: Knowing when to chill and how long prevents over-spreading and helps clean cut edges.
Dust With Powdered Sugar Last: Dust only after cooling fully to keep sugar from melting into the jam.
Avoid Overbaking: Pull the cookies out just before the edges get golden; they’ll firm up as they cool.

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar because it feels classic and beautiful, but if you want to get fancy, a sprinkle of finely chopped toasted almonds on the jam before sandwiching adds a delightful crunch and extra nuttiness. Some friends love a tiny drizzle of melted dark chocolate, too—it’s a decadent touch that pairs amazingly with raspberry.

Side Dishes

These Linzer cookies go wonderfully with a cup of strong coffee or a floral Earl Grey tea. I also like serving them alongside fresh fruit salad or a creamy vanilla gelato for a light dessert spread that’s sure to impress guests.

Creative Ways to Present

For festive occasions, I’ve arranged these cookies in a wreath shape on a pretty platter, dusted with extra powdered sugar “snow.” Another fun idea is packaging them in small gift boxes tied with rustic twine—makes a perfect homemade gift. Layering them between wax paper in a clear jar is also a charming way to showcase each cookie’s delicate cutout window.

Make Ahead and Storage

Storing Leftovers

Once filled, I store these Raspberry Linzer Cookies in an airtight container at room temperature for up to 4 days. I always place parchment paper between the layers to prevent sticking and keep them looking fresh. They maintain that lovely balance of tender dough and jam without getting soggy too quickly.

Freezing

If you want to bake ahead, the dough freezes beautifully for up to 1 month. Just thaw it overnight in the fridge before rolling out. You can also freeze baked but unfilled cookies for up to a month. I recommend storing them in a single layer in an airtight container or wrapped tightly to protect their shape.

Reheating

To enjoy frozen cookies, I let them thaw at room temperature completely—don’t microwave, or the jam may melt. If you want to refresh their crispness, a quick 2-3 minutes in a low-temperature oven (around 300°F) works wonders but do this before adding jam and powdered sugar.

FAQs

Can I use regular almond flour instead of superfine almond meal?

Yes, you can! Just note that superfine almond meal results in a smoother dough and more delicate cookie texture. Using regular almond flour might give you a slightly coarser crumb, but it will still taste delicious.
What if I don’t have cookie cutters?

No worries! You can use the rim of drinking glasses or small bowls for the outer shape and bottle caps or drinking straws for the center cut-outs. Just dust the cutters with a bit of flour to prevent sticking.
Why does my dough crack when rolling out?

Cracking can happen when the dough is too cold or dry. If this occurs, let your dough warm up for a few minutes at room temperature before rolling. Also, rolling between plastic wrap, as in this recipe, helps keep the dough moist and prevents cracks.
How long do Raspberry Linzer Cookies last?

These cookies are best eaten within 4 days when stored in an airtight container at room temperature. Beyond that, they can lose their tenderness and the jam might seep too much into the cookie layers.

Final Thoughts

Honestly, making this Raspberry Linzer Cookies Recipe reminds me of those cozy afternoons spent baking with my family. The scent of almond and vanilla filling the kitchen, the fun of cutting out those little hearts, and the joy of sharing these sweet sandwiches with loved ones—it’s truly special. I hope you give this recipe a go and fall in love with these classic cookies as much as I have. Once you do, you’ll have a go-to treat that’s not only stunning but also utterly irresistible!