Buttery, sweet and so adorable, these raspberry linzer cookies are a holiday classic with a signature cut-out on top then sandwiched with raspberry jam.
Linzer Raspberry Cookies
It’s that time of the year when the sweet aroma of freshly baked cookie recipes fills our homes. One treat that’s always a star on our holiday cookie platters is the classic raspberry Linzer cookie.
They are a holiday favorite, and are a cross between a shortbread cookie and a butter cookie sandwiched together by a sweet raspberry jam filling. Whether you call them Linzer cookies, Linzer tart cookies, or Linzer heart cookies, they are a must-have on your Christmas cookie list!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Almond extract: Almond extract is what gives these Linzer cookies their distinct nutty flavor. Just a teaspoon is all you need to infuse the dough with delightful almond taste.
- Egg yolks: The egg yolks add richness and structure to the dough, ensuring it holds its shape and doesn’t spread too much during baking.
- Raspberry preserves: The raspberry preserves are the heart of these cookies. They provide the sweet and tart filling that makes Linzer cookies so irresistible.
- Baking staples: You’ll also need all-purpose flour, unsalted butter at room temperature, and powdered sugar for decorating.
How to Make Raspberry Linzer Cookies
Cream together butter, almond extract, egg yolks, and powdered sugar until light and fluffy then combine salt and flour, then slowly add it to the mixture until you have dough with small clumps.
Divide the dough into two discs and chill them for 15 minutes.
Roll the disc of dough out with a rolling pin and cut the cookies into desired shapes using cookie cutters.
Bake the cookies on a prepared cookie sheet until golden, then cool.
Add raspberry preserves to the center of half of the cookies and sandwich together with the top halves. Dust with powdered sugar and enjoy!
Tips and Variations
- Baking time will decrease to about 9 minutes if using a 2 inch sized cookie cutter or if rolling to less than 1/4 inch thickness.
- If the dough becomes too soft to cut out, don’t fret! Simply refrigerate it for a few minutes, and then continue rolling it out.
- While raspberry preserves are the classic choice, you can experiment with various fruit preserves or jams.
- Let the cookies cool completely before assembling. The powdered sugar will dissolve into the cookies if you sprinkle it on while they’re still warm.
- Other holidays work, too! If you have a smaller heart shaped cookie cutter for the top cookie, these are also perfect for a Valentine’s Day dessert!
Make Ahead and Storage
- Make ahead: Prepare the Linzer cookie dough up to a week in advance. Simply wrap it in plastic wrap and store it in the refrigerator until you’re ready to use it.
- Store: Store raspberry Linzer cookies in an airtight container for up to one week.
- Freeze: Freeze them for up to three months. This makes it easy to have a batch ready whenever you need a sweet treat.
Other cookie recipes to try include raspberry thumbprint cookies, raspberry cookies and strawberry cookies!
More Cookie Recipes
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Raspberry Linzer Cookies
Video
Ingredients
- 14 Tablespoons unsalted butter , at room temperature
- 1 teaspoon almond extract
- 2 large egg yolks
- ¾ cup powdered sugar , plus more for dusting
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour , spooned and leveled
- ½ cup raspberry preserves
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, cream 14 Tablespoons butter on medium speed until light and fluffy. Mix in 1 teaspoon almond extract and 2 egg yolks until combined. Reduce speed to low and slowly mix in 3/4 cup powdered sugar until combined, scraping down the sides of the bowl as needed.
- In a small bowl, stir together 1/2 teaspoon salt and 2 cups flour. Slowly add to the mixer on low speed just until combined, being careful not to overmix, stopping when you see small clumpy pieces of dough. Divide the dough in half and form 2 disks. Wrap with plastic wrap and refrigerate 15 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- On a floured surface, roll out 1 disc from the fridge to about 1/4-inch thickness. Using a 2 inch cookie cutter, cut out the cookies and place on the baking sheet. Gather remaining dough and roll out again to cut additional cookies. Using a smaller cookie cutter of any shape, cut out the center of only half of the cookies on the sheet (these will become the top of the sandwiched cookies).
- Bake 8 to 10 minutes or until just starting to turn golden brown around the edges. Repeat cutting cookies with second disc while the cookies bake. Let the cookies cool completely on a cooling rack before assembling.
- Spread 1 teaspoon of preserves across the bottom of 1 whole cookie. Place a cut-out cookie on top. Use a piping bag filled with preserves to add additional preserves into the cutout center, if desired. Dust the tops with powdered sugar.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Categorized as: Christmas, Cookies, Desserts, Holiday Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Would like to know how many stickers of butter will need from 14tbsp?
8 Tablespoons is pretty standard for a stick of butter. So you will 1 stick plus 6 Tablespoons of an additional stick.
Thanks for helping me out with this conversation.
These always make the perfect holiday gifts for my kids teachers etc! Thank you for making hem easy to make.
I love that! :)
THESE ARE SO CUTE!! and I love that they aren’t super common, they are so unique! My neighbors have been asking me for the recipe again and again. Love it.
This makes me so happy! I’m so glad you enjoy the recipe and your friends as well :)
I made these today and they are the perfect holiday dessert, I love them.
I love them too! I’m glad you enjoyed it!