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· 4.5 from 7 reviews

If you’ve ever wanted to bake something that’s both utterly charming and absolutely delicious, you’re in for a treat. This Raspberry Linzer Cookies Recipe is one of my all-time favorites to whip up when I crave something buttery, nutty, and bursting with fruitiness. Trust me, these delicate sandwich cookies dusted with powdered sugar and filled with vibrant raspberry jam are fan-freaking-tastic. Plus, I’ll guide you through each step with little tips from my kitchen to yours, ensuring your cookies come out perfect every time. Let’s dive in and make some magic!

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Why This Recipe Works

Perfectly tender, buttery dough: The blend of almond flour with cornstarch and butter creates a melt-in-your-mouth texture that’s hard to resist.
Balanced raspberry sweetness: Using quality raspberry jam brings just the right amount of tartness and sweetness to the cookies.
Chilling the dough: This step prevents spreading and helps you roll out neat, uniform cookies every time.
Simple ingredients, impressive results: With everyday pantry staples and a few special touches, you get a classic cookie that feels elegant and homemade.

Raspberry Linzer Cookies, raspberry jam sandwich cookies, buttery almond cookies, holiday cookie ideas, seasonal dessert 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 beauty of this Raspberry Linzer Cookies Recipe lies in how the ingredients come together harmoniously. Each component has a job to do, from the almond extract adding subtle nuttiness to the cornstarch lightening the texture. Here are the key ingredients and why they matter.

Raspberry Linzer Cookies, raspberry jam sandwich cookies, buttery almond cookies, holiday cookie ideas, seasonal dessert 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: Room temperature butter creamed with sugar gives the dough tenderness and richness without extra salt throwing off the flavor balance.
Granulated sugar: Creates sweetness and helps with the airy texture when rubbed into butter.
Egg yolk: Adds richness and binding power, keeping the dough cohesive but still tender.
Almond extract: A classic flavor in Linzer cookies, it amps up the nuttiness and works like magic with the almond flour.
Vanilla extract or bean paste: Adds warmth and depth to the flavor profile.
All-purpose flour: Provides structure and helps the cookie hold its shape without becoming dense.
Superfine almond meal (or almond flour): Gives that distinctive nutty crunch and sophistication, elevating the cookie.
Cornstarch: Lightens the dough, making the cookies tender instead of tough.
Fine salt: Just a pinch to highlight all the flavors and balance the sweet.
Raspberry jam: Your filling superstar, fresh and bright, giving you bursts of fruity joy.
Powdered sugar: The classic dusting that gives these cookies their signature elegant look.

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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 how versatile this Raspberry Linzer Cookies Recipe is because you can tweak it to suit your cravings or dietary needs without losing that classic comfort. Feel free to make it your own—you really can’t go wrong.

Jam variations: I’ve swapped raspberry jam for strawberry or even lemon curd, and each brings a fresh twist to the cookie while keeping the essence intact.
Extract adjustments: Sometimes I like to add a touch of orange zest or a dab of rosewater instead of almond extract—so aromatic and unique!
Nut-free option: If almonds aren’t your thing, try swapping almond flour with more all-purpose flour and adding a bit of extra cornstarch to keep the tender crumb.
Cookie size: Bigger cookies mean a little longer baking time but more filling goodness; smaller ones are perfect for a tea party.

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

Step 1: Creaming the Butter & Sugar until Fluffy

First up, take your softened butter and granulated sugar into a large bowl or your stand mixer. Beat them at medium-high speed for a couple of minutes until the mixture lightens in color and feels fluffy. This is one of those steps that really sets the stage for tender cookies because beating in air creates that delicate texture.

Step 2: Adding the Flavorful Egg Yolk & Extracts

Next, mix in your egg yolk, almond extract (if you’re using it—and I highly recommend!), and vanilla extract. Blend these ingredients well on medium speed until they’re smoothly combined. This step enhances the depth and nuttiness of your dough, so don’t skip the almond extract if you want that signature Linzer taste.

Step 3: Mixing the Dry Ingredients Separately

In a separate bowl, whisk together your flour, almond meal, cornstarch, and salt. Doing this separately ensures an even distribution of the dry ingredients, which means more uniform cookies and no pockets of salt or dense bits.

Step 4: Bringing the Dough Together Gently

Add the dry mix in batches to the butter mixture, stirring on low speed just until incorporated. Be careful not to overmix—it’s tempting to keep going, but this can toughen your dough by activating too much gluten. When it looks mostly combined, scrape the bowl sides with a rubber spatula to catch any stragglers. That thick, mellow dough is what you want!

Step 5: Portion, Chill & Roll

Divide the dough in half and shape each half into a flattened rectangle (about a ¼ inch thick). Wrap each in plastic wrap and chill in the fridge for around 45 minutes. If you’re like me and occasionally get busy, you can refrigerate it overnight and let it soften slightly on the counter before rolling.

To roll, take one dough portion out, unwrap it on a floured plastic wrap surface to keep things tidy, and dust your rolling pin and dough lightly with flour. Roll gently to about 1/8 inch thickness. If cracks appear, don’t fret; the dough will come back together as you roll. If the dough gets too soft or sticky, a chill in the fridge for 5–10 minutes works wonders.

Step 6: Cutting Out and Baking the Cookies

Use a 1 ½-inch scalloped cutter to cut rounds. For half of these rounds, cut out a ¾-inch heart or circle from the center to create the classic Linzer cookie window. Don’t toss the centers—you’ll roll them out again with your next batch. Lay your cookies 2 inches apart on a lined baking sheet to prevent crowding as they expand slightly during baking.

Bake the cookies one sheet at a time on the middle rack at 350°F (175°C) for 9–10 minutes, watching closely so they don’t brown on the edges. I’ve learned that baking them just until set (not browned) keeps them tender and delicate.

Step 7: Cooling and Repeating

Cool your baked cookies on the pan for about 15 minutes, then transfer them to a wire rack to cool completely. While one batch bakes, knead together the dough scraps, wrap them, and chill again before rolling out for the next batch. This recycling of dough scraps is a handy time-saver.

Step 8: Filling and Dusting

Once all cookies are cooled, dust the cut-out tops generously with powdered sugar—using a fine mesh sieve or sugar duster can give you that delicate snow-kissed look I adore. Spread about 2 teaspoons of raspberry jam on the bottom cookies (no cut-out) then sandwich with the tops. Gently press to spread the jam into the center window. And voilà, you’ve got classic, beautiful Linzer cookies ready to impress.

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Pro Tips for Making Raspberry Linzer Cookies Recipe

Cream Butter & Sugar Fully: Take your time beating butter and sugar until very light and fluffy—it really affects texture.
Keep Dough Cool: If your kitchen is warm, chill your dough often to prevent stickiness and easier handling.
Don’t Overbake: Linzer cookies are best slightly pale and not browned to keep their tender crumb and buttery flavor.
Use a Floured Plastic Wrap Surface: Rolling the dough on plastic wrap dusted with flour makes cleanup so much easier and stops sticking.

How to Serve Raspberry Linzer Cookies Recipe

Garnishes

For me, the classic powdered sugar dusting is non-negotiable—it adds a snowy elegance that makes these cookies shine, especially during holiday gatherings. Sometimes I add a little fresh raspberry on the side for a pop of color and extra freshness that complements the jam perfectly.

Side Dishes

These cookies are wonderful alongside a cup of tea—Earl Grey or green tea balance the sweetness beautifully. For brunch, I love pairing them with a fresh fruit salad or rich cream cheese spreads, adding that extra layer of indulgence.

Creative Ways to Present

When I’m hosting special occasions, I arrange these rustic beauties on a tiered stand adorned with edible flowers or fresh herbs like mint. Stacking them with parchment paper in between keeps them neat. Wrapping cookies in small cellophane bags tied with pretty ribbon turns them into charming edible gifts your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I store any leftover Raspberry Linzer Cookies in an airtight container at room temperature for up to 4 days—and they always stay fresh and tender that way. To prevent sticking, I place parchment paper between layers if I have a lot. These little guys tend to disappear fast in my house, though!

Freezing

Freezing is a game-changer: you can freeze either the dough or the baked, unfilled cookies. Wrap dough tightly in plastic wrap and freeze for up to a month. When ready, thaw overnight in the fridge before rolling out. Baked cookies freeze well in airtight containers; just wait to fill and dust with powdered sugar until they reach room temperature to keep that perfect texture.

Reheating

If you want your cookies freshly thawed and slightly warm, pop them into a preheated 300°F (150°C) oven for 3-5 minutes—don’t overdo it, or you risk drying them out! This tip works especially well if you’ve stored them filled and want to revive that just-baked feeling.

FAQs

Can I use different jams in the Raspberry Linzer Cookies Recipe?

Absolutely! While raspberry jam is traditional and brings a wonderful tartness, you can swap in strawberry, apricot, lemon curd, or even orange marmalade for a unique twist. I’ve tried all these, and they each add their own personality without altering the cookie structure.
How do I prevent my Linzer cookies from spreading too much during baking?

Chilling your cookie dough for at least 45 minutes before cutting and baking is key. Rolling the dough to a consistent 1/8 inch thickness also helps. If your kitchen is warm, chill the dough more frequently during shaping, and avoid over-creaming the butter and sugar to reduce excess air that can cause spreading.
What can I do if my dough cracks while rolling?

Don’t worry, minor cracks are normal due to the almond flour content. You can gently press them back together with your rolling pin. If cracks are larger or the dough feels too soft, chilling the dough briefly will make it easier to work with and prevent those splits.
Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days or frozen up to a month tightly wrapped. If frozen, thaw in the fridge overnight before rolling out. This makes it easy to prep in advance for holiday baking or just whenever a cookie craving strikes.
Why is cornstarch included in the recipe?

Cornstarch helps tenderize the cookie dough by limiting gluten formation and giving the cookies that soft, crumbly texture that Linzer cookies are famous for. It’s a small addition that makes a big difference!

Final Thoughts

This Raspberry Linzer Cookies Recipe holds a special place in my heart. They’re one of those recipes that look fancy but are actually really approachable, making them perfect for any occasion from a casual weekend treat to holiday gifts. The first time I made these, I was hooked—not only because they taste incredible but because the process is so satisfying. I hope you enjoy baking and sharing these cookies as much as I do; once you’ve made them, they’ll likely become a go-to in your recipe box too!