Raspberry Linzer Cookies are tender almond shortbread filled with glossy raspberry jam—simple to make, elegant to serve. These classic European-style holiday sandwich cookies have a cutout top that reveals a jewel-like center and deliver bakery-worthy results without fuss.

Raspberry Linzer Cookies

Classic almond shortbread sandwich cookies filled with raspberry jam

These Raspberry Linzer Cookies pair buttery, almond-forward shortbread with a bright, seedless raspberry filling. The dough is forgiving, the assembly is straightforward, and the results look like they came from a bakery display—perfect for holiday platters, gift boxes, or any occasion when you want something pretty and delicious.

---

What Are Linzer Cookies?

Linzer cookies are inspired by the Austrian Linzer Torte: a nut-enriched shortbread dough sandwiched around fruit preserves. The distinctive feature is the small cutout in the top cookie that shows the jam beneath. Traditionally made with ground nuts—almonds are classic—these cookies offer a delicate crumb and a lovely contrast between buttery pastry and bright filling.

---

Ingredients & Measurements

PS – How to Measure Flour Properly

Too much flour makes the cookies dry. Use this simple method:

• Fluff the flour with a spoon.
• Spoon it into the measuring cup.
• Level it off with a knife.

Or weigh ingredients if you have a scale—it’s the most reliable way to keep the shortbread tender.

---

Instructions

• Cream the butter and sugars: In a large bowl, beat 1 cup softened butter with 1/2 cup granulated sugar, 3 tablespoons brown sugar and 1/2 teaspoon cinnamon until light and fluffy, about 2–3 minutes. Proper creaming helps produce tender cookies.

• Add flavor and nut flour: Mix in 2 teaspoons vanilla extract and 2/3 cup almond flour until incorporated.

• Combine dry ingredients: Whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Gradually add to the butter mixture and stir until just combined.

• Chill the dough: Shape the dough into a disk, wrap tightly or place in a zip-top bag, and refrigerate at least 1 hour. Chilling is important to keep the cookies from spreading.

• Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Roll the dough (easy trick): Lightly flour a work surface and place the chilled dough on it. Lay a sheet of parchment over the dough and roll the dough from underneath the parchment to prevent sticking and excess flour. Roll to about 1/4 inch thick.

• Cut shapes: Cut solid shapes for the bottoms and matching shapes with a small center cut-out for the tops. Hearts and circles work well. Transfer to prepared baking sheets.

• Bake: Bake at 350°F for 9–10 minutes, until edges are just lightly golden. Avoid overbaking—the centers should remain pale.

• Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before filling.

• Dust and assemble: Sift powdered sugar over the cutout tops. Spread about 1 teaspoon raspberry jam on each bottom cookie, then gently press the sugared tops onto the jam to form sandwiches.

---

Occasions These Shine On

Raspberry Linzer Cookies are ideal for:

• Valentine’s Day — heart shapes and bright jam make them romantic.
• Christmas — powdered sugar looks like snow and they make a festive platter.
• Spring & Easter — switch to flower cutters and apricot or lemon fill.
• Mother’s Day — delicate and elegant.
• Showers and gatherings — easy to match colors and themes.
• Cookie exchanges — they stand out among typical cookies.

Texture & Technique

These cookies are soft but structured: almond flour gives a tender crumb and cornstarch keeps them from turning crisp. Chill the dough and roll to the proper thickness so the cookies hold jam without collapsing. Thin dough will dry out; 1/4 inch yields the best balance.

How to Avoid Burning Cut-Out Tops

Cutout cookies have less mass and can brown faster. To prevent burning:

• Bake cutouts on a separate sheet from solid cookies.
• Use the middle oven rack and rotate pans if needed.
• Check 1–2 minutes earlier than the full bake time.
• Remove when edges are barely golden; they’ll finish on the hot pan.

If your oven runs hot, reduce temperature by 10–15°F and increase bake time slightly.

Alternative Filling Ideas

Try other thick fillings instead of raspberry jam:

• Apricot preserves
• Strawberry or blackberry jam
• Cherry preserves
• Orange marmalade
• Lemon curd (thicker varieties)
• Chocolate-hazelnut spread

Avoid runny fillings that can make cookies soggy.

---

Tips No One Tells You

• Roll dough under parchment on a glass cutting board to prevent slipping.
• Hearts and simple shapes hold their edges best; elaborate shapes may spread oddly.
• Use the tip of a butter knife to pop cutouts free and to lift cookies to the sheet.
• If your kitchen is warm, chill cut dough 10 minutes before baking.
• Dust tops with powdered sugar before sandwiching to keep the jam window bright.
• Choose a sturdy, slightly tall cutter to release shapes cleanly.

---

FAQ

Storage

• Store assembled cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days—bring to room temperature before serving.
• Freeze unfilled baked cookies up to 2 months; fill after thawing for best texture.

---

Why You’ll Love These Raspberry Linzer Cookies

• Buttery, almond-rich flavor
• Beautiful jam windows that wow guests
• Great for holiday trays and gifts
• Bakery-quality appearance with home-bake simplicity
• Easy rolling trick makes assembly painless

---

Final Thoughts

Chill the dough, roll at the right thickness, and use a simple cutter for the cleanest results. These Raspberry Linzer Cookies are elegant, reliable, and worth the few extra steps—then sit back and enjoy the compliments.

You made those.

Xoxo,
Heather