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This is simply the BEST Raspberry Linzer Cookies recipe! These buttery, tender cookies are filled with jam and finished with powdered sugar.
My mother in law always has Linzer cookies on hand during the holidays and could eat them by the stack! Even though I only had the pleasure of her cookies once a year when I was living in England, I learned to make them myself since moving back to the US.
These beautiful cookies are perfect for Christmas and Valentine’s Day too!
Why This Recipe Works
- A combination of vanilla and almond extracts give the cookies a rich deep flavor.
- Cream of tartar helps to keep cookies flat and hold their shape.
- Butter gives the cookies a tender, buttery flavor.
- Good quality jam is the perfect filling for this classic cookie.
What Is A Linzer Cookie?
Linzer Cookies originate from Linz, Austria. Named after the Linzer Torte, (a blackcurrant filled pastry traditionally topped with a lattice crust). The cookies mimic the fruity flavors and style of the fruit filling on display, but in a cookie form.
Jam Recommendations
You can use just about any jam flavor you like best! Black-currant is the traditional flavor, but I like to use my homemade raspberry jam. Apricot, cherry, plum, cranberry, fig or strawberry jam are all great options too!
Choosing Cookie Flavors
Traditional Linzer cookies are made with almond flavor but more modern versions are made with vanilla-flavored cookies or shortbread.
In my recipe, I use a both vanilla and almond extract, but you can choose the flavor profile you like best and leave one out. You can also leave them out all together and opt for a more buttery cookie.
How To Make Linzer Cookies
- Prepare the dough and allow it to rest.
- Roll out the dough and cut into shapes with a cookie cutter and on half the cookies cut a small hole in the middle.
- Bake and allow to cool.
- Spread jam on the solid cookies and top with one of the cookies with the hole.
- Sprinkle with powdered sugar before serving.
Step By Step Instructions
Beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 3 minutes.
Add the egg, vanilla extract and almond extract and beat until combined.
Add the dry ingredients to a bowl and mix to combine. Turn the mixer to low and add in the flour, mixing until just combined.
Remove the dough, flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour. Then remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.
Dust a clean work surface with flour and using a rolling pin, roll the dough out to quarter- inch thick.
Cut the dough into your desired shape using a 2- inch cookie cutter. Then cut out a small circle (or shape) in the center of half the cut shapes.
If you don’t have a small cookie cutter for the center hole, You can use the base of a piping tip.
Place the dough on the prepared baking sheet and chill for 10 minutes.
Preheat the oven to 350°F and bake for 12 to 15 minutes, or until the edges are lightly golden.
Transfer the cookies to a wire rack to cool completely. Once cooled, spread about 1 teaspoon of jam on the bottoms of the solid cookies.
Then gently press the cut-out cookies on top of the jam.
Dust all the cookies with powdered sugar before serving.
Erren’s Top Tips
- Roll the dough between two sheets of floured parchment paper to avoid sticking and easy transfer to the pan.
- Start rolling the dough from the center out to the edges s to roll it out evenly.
- Dip your cookie cutter in flour between each pressing into the dough to minimize sticking.
- Chill the dough for at least an hour before rolling to make it less sticky and easier to handle.
Stoage and Freezing Instructions
- Linzer cookies are best served the day they are assembled. Over time, the filled cookies will get soft as the jam moistens the cookie. To make ahead store unfilled and assemble before serving.
- You can make the dough ahead and store it wrapped in plastic in the fridge for up to three days. When ready to use, allow it to sit at room temperature for 20 minutes before rolling.
- To Freeze the Filled Cookies: Skip dusting with sugar and place them in a freezer-safe, airtight container for up to a month. Thaw at room temperature overnight and dust with powdered sugar before serving.
- To Freeze the Dough: Make the dough, form the disk as stated in the recipe and freeze it in a freezer bag for up to three months.
Other Great Cookies
Did you make this?
Recipe
Linzer Cookies
Ingredients
- 12 oz butter ((1½ cups/3 sticks) softened)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon Cream of tarter
- ¾ cup raspberry jam (or what ever flavor you like)
- ½ cup powdered sugar
Instructions
- In a medium mixing bowl mix together the flour, Cream of tarter, and salt. Set aside.
- Beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 3 minutes.
- Add the egg, almond extract, and vanilla and beat until combined.
- Turn the mixer to low and add in the flour mixture, mixing until just combined.
- Remove the dough, flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Line a cookie sheet with parchment paper and set it aside.
- Remove the dough from the refrigerator and let it sit for 10 minutes, to take the chill off.
- Dust a clean work surface with flour and using a rolling pin, roll the dough out to ¼- inch thick.
- Cut the dough into your desired shape using a 2- inch cookie cutter. Then cut out a small circle (or shape) in the center of half the cut shapes. You can use a small cookie cutter or the base of a piping tip.
- Place the dough on the prepared baking sheet and chill for 10 minutes.
- Preheat the oven to 350°F and bake for 12 to 15 minutes, or until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool completely.
- Once cooled, spread about 1 teaspoon of jam on the bottoms of the solid cookies and then gently press the cut out cookies on top of the jam.
- Dust all the cookies with powdered sugar before serving.
Tips
- Roll the dough between two sheets of floured parchment paper to avoid sticking and easy transfer to the pan.
- Start rolling the dough from the center out to the edges so to roll it out evenly.
- Dip your cookie cutter in flour between each pressing into the dough to minimize sticking.
- Chill the dough for at least an hour before rolling to make it less sticky and easier to handle.
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