Okay, friend, gather ’round because I’m about to share a recipe that’s pure cookie perfection: Raspberry Linzer Cookies. Seriously, these little gems are like tiny stained-glass windows of deliciousness, and they’re surprisingly easy to make! Think of them as a sophisticated cousin to a classic shortbread, but with a nutty twist and a burst of sweet-tart raspberry jam peeking through. This recipe for Raspberry Linzer Cookies is something I make at least once a month, sometimes more! I swear, once you try these, you’ll be hooked.
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What are raspberry linzer cookies?
What are raspberry linzer cookies? What are sandwich cookies? The “Linzer” part comes from the Linzertorte, an Austrian pastry traditionally made with almonds. Flour and spiced with cinnamon and cloves. The cookies, of course, are a scaled-down, more approachable version. Think of them as mini Linzertortes! What is essentially two delicate, crumbly cookies embracing a sweet, sticky raspberry hug? Why are these cookies so irresistible? I think is very fancy but it’s actually deceptively simple! It’s all about presentation with this one.
Why you’ll love this recipe?
Okay, let me count the ways I adore these Raspberry Linzer Cookies! First and foremost, the flavor is just incredible. The nutty almond flour gives the cookies a subtle richness that complements the buttery shortbread perfectly, and then BAM! You get that tangy-sweet raspberry jam explosion. It’s like a party in your mouth!
And you know what? They’re really not that hard to make. Seriously! Don’t let the fancy appearance fool you. The dough comes together quickly, and once you get the hang of cutting out the shapes, it’s smooth sailing. Plus, you probably already have most of the ingredients in your pantry. Flour, butter, almonds… nothing too crazy. Which, let’s be honest, is always a win.
Speaking of wins, this is something budget-friendly. You can use any leftover raspberry jam!
What I love most is their versatility. They’re perfect for holiday baking (hello, Christmas!), afternoon tea, or just a little something special to brighten up a Tuesday. They’re also fantastic for gifting. Who wouldn’t want a box of these beauties? I always make a double batch around the holidays just to give away! If you’re looking for something similar, but with a bit more zing, you might like my lemon shortbread cookies too – another family favorite. These Raspberry Linzer Cookies are perfect for elevating any cookie tray!
How do I make raspberry linzer cookies?
Quick Overview
What’s the lowdown? How do I make almond shortbread dough? Roll it out, cut out your cookies (with those adorable little windows! ), bake them until golden, and then sandwich them together with your favorite raspberry jam. A dusting of powdered sugar is optional but highly recommended. Is there an extra touch of elegance to a dress? What is the best thing about this recipe is that once you get the dough down, it’s really just a matter of getting it down. What’s not to love about edible cookies?
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened – Make sure it’s *really* soft, but not melted. You want it to cream properly.
- ¾ cup granulated sugar – Regular white sugar works best here.
- What is the best vanilla extract?
- 2 14 cups all-purpose flour – Spoon and level, or weigh it for accuracy.
- 34 cup almond flour – This is key for that nutty flavor. Make sure it’s finely ground. Where can I find it at the grocery store?
- 12 teaspoon salt – Just a pinch to balance the sweetness.
For the Filling:
- ¾ cup raspberry jam – Seedless is preferred, but seeded works too. Just make sure it’s a good quality jam with a nice, bright raspberry flavor.
For the Finishing Touch:
- Powdered sugar, for dusting (optional) – This adds a beautiful, snowy effect.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents cookies from sticking and makes cleanup easy. I’ve tried it without parchment, and it’s just not worth the risk! How does parchment help bake cookies?
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and airy. Don’t rush this step – it’s important for the texture of the cookies.
Step 3: Add Vanilla
Stir in the vanilla extract. This adds a lovely aroma and enhances the other flavors.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour and salt. Set aside. How do you whisk the ingredients?
Step 5: Gradually Add dry ingredients to wet ingredients. Step 6: Add salt to dry ingredient.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? If you overmix flour, you will get gluten in your cookies. The dough should be soft and slightly crumbly.
Step 6: Chill the Dough
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 3 days. At least 30 minutes. How do you chill cookies?
Step 7: Roll Out and Cut Out Cookies
On a lightly floured surface, roll out one disc of dough to about 14 inch thickness. Use Linzer cookie cutters (or any fun shapes you like) to cut out cookies. For half of the cookies, use a smaller cutter to cut out the shape in the center. This will be your cookie cutter. I like to use heart-shaped cutters, especially around Valentine’s Day.
Step 8: Bake
Place the cookies on a baking sheet and bake for 8-10 minutes, or until the edges are golden brown. Is it a light golden brown Keep a close eye on them – they can burn easily.
Step 9: Cool Completely
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. How do you prevent a piece of metal from breaking?
Step 10: Assemble the Cookies
Once the cookies are completely cool, spread a thin layer of raspberry jam on the bottom of the cookie. Top with the “window” cookies and gently press together. Dust with powdered sugar, if desired.
What should I serve it with?
These Raspberry Linzer Cookies are just begging to be served! Here are a few ideas:
For Breakfast:Enjoy them with a cup of hot coffee or tea. What are some good ways to start your day with a cookie and raspberry jam? I like to have a couple with my morning latte on the weekends.
For Brunch:Serve them as part of a brunch spread alongside fresh fruit, yogurt, and pastries. What are some of the best brunch appetizers?
As Dessert:What are some of the best after-dinner treats? Serve with a scoop of vanilla ice cream or whipped cream. Or enjoy them on their own with a glass of milk. I always have a few stashed away for late night cravings.
For Cozy Snacks:What are some good side dishes to serve with a mug of hot chocolate? What are some of the best comfort food recipes?
Growing up, my grandma always had a plate of these out during the holidays. Now, it’s my job to carry on the tradition! What are some great side dishes to serve with a glass of dessert wine?
How do I make raspberry linzer cookies?
What are some of the best recipes for Raspberry Linzer Cookies?
Butter Prep:Make sure your butter is properly softened. It should be soft enough to easily cream with the sugar, but not melted. If it’s too cold, it will be difficult to cream. If the cookie is too melted, it will spread too much in the oven.
Mixing Advice: Don’t overmix the dough! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Ingredient Swaps: Feel free to experiment with different fillings! Apricot jam, strawberry jam, or even Nutella would be delicious. You could also add a pinch of cinnamon or cloves to the dough for a warm, spiced flavor.
Baking Tips: Keep a close eye on the cookies while they’re baking. They can burn easily. Bake them until the edges are lightly golden brown.
Almond flour substitutions: If you can’t find almond flour, you can make your own by grinding blanched almonds in a food processor until finely ground. Just be careful not to over-process, or you’ll end up with almond butter. This is where I learned things the hard way! This is an okay substitute, but nothing tastes quite as wonderful as store-bought almond flour!
Glaze Variations: Instead of dusting with powdered sugar, you could drizzle the cookies with a simple glaze made from powdered sugar and milk. Or, dip them in melted chocolate for an extra decadent treat. I have been known to just melt chocolate and dunk them completely!
Storing and Reheating Tips
These Raspberry Linzer Cookies are best enjoyed fresh, but they can be stored for later. Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will soften slightly over time.
Refrigerator Storage: For longer storage, store the cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving.
Freezer Instructions: You can also freeze the cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to store the cookies, wait to dust them with powdered sugar or glaze them until just before serving. This will prevent the sugar from dissolving or the glaze from becoming sticky. I only glaze right before serving or I will make a mess!
Frequently Asked Questions
Final Thoughts
So, there you have it – my super simple (yet incredibly impressive) Raspberry Linzer Cookies recipe! I promise, these cookies are worth every single step. They’re buttery, nutty, sweet, and just plain beautiful. They are delicious, and will be the hit of every cookie platter. If you liked this, you really should try my other shortbread recipes too! Happy baking, friends! And be sure to let me know how your Raspberry Linzer Cookies turn out in the comments below. I can’t wait to hear from you! Also, what jam flavor did you use? I’d love to hear your variations and suggestions!
Raspberry Linzer Cookies: 7 Tips for Perfectly Sweet Treats
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour sifted
- 0.5 cup ground almonds
- 0.75 cup unsalted butter at room temperature
- 0.5 cup granulated sugar
- 0.5 tsp vanilla extract
- 0.5 cup raspberry jam seedless
- 0.25 tsp salt
- 1 tsp lemon zest grated
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix the flour, ground almonds, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and lemon zest, mixing well.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes using cookie cutters.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Once cooled, spread raspberry jam on the flat side of half the cookies and sandwich them with remaining cookies.
