When I first tasted Raspberry Linzer Cookies, it was one of those happy kitchen discoveries that quickly became a regular in my baking rotation. A dear friend brought them over during a chilly winter afternoon, and I was immediately hooked by how the nutty almond crumb paired with the bright, tangy raspberry jam created this perfect balance. Raspberry Linzer Cookies are more than just cookies; they feel like a little celebration in every bite, perfect for bringing people together whether it’s a casual tea time or a festive holiday gathering.
These cookies fit right into my everyday cooking because they use ingredients I almost always have on hand. No need for complicated pastry techniques or fancy equipment. Raspberry Linzer Cookies are approachable and forgiving; even if you’re not an experienced baker, you can trust that these will turn out beautifully. Plus, they feel special when shared, which is why I keep this recipe handy whenever friends drop by or during the holiday season.
If you’ve ever been curious about making your own raspberry jam cookies or trying out a classic Linzer cookie recipe, this one checks all the boxes. It’s simple, reliable, and teaches you a bit about working with almond flour cookies without overwhelming steps. Raspberry Linzer Cookies offer all the charm of more delicate Linzer tarts but in a sturdier, easier cookie form.
For my fellow home cooks looking for a new favorite cookie that’s packed with flavor and good company vibes, Raspberry Linzer Cookies are worth trying. If you fall in love with this as I did, I’ll also point out some twists and pairings that keep it fresh and exciting from batch to batch.
What You’ll Need:
- 1 1/2 cups almond flour – This gives Raspberry Linzer Cookies their classic nutty base and tender texture. You can swap almond meal if that’s what you have.
- 1 cup all-purpose flour – Helps balance the almond flour while keeping things light. If you want a gluten-free version, try a cup-for-cup gluten-free flour blend.
- 1/2 teaspoon baking powder – Makes your Raspberry Linzer Cookies rise just enough without puffing up too much.
- 1/4 teaspoon salt – Found in the spice aisle, this little bit brightens all the other flavors.
- 1/2 cup unsalted butter (softened) – Butter brings richness and tender crumb to these Raspberry Linzer Cookies. You can use salted butter but skip adding extra salt.
- 2/3 cup granulated sugar – Sweet but not overpowering, this balances the tart raspberry jam.
- 1 large egg yolk – Adds moisture and color.
- 1 teaspoon vanilla extract – A small splash lifts the flavor beautifully.
- 1/2 teaspoon almond extract – This extra almond note transforms these almond flour cookies into something special.
- About 1/2 cup raspberry jam – Look for a good-quality jam like Bonne Maman 4 Berry Jam, which has that perfect homemade taste and texture. Don’t worry if you don’t have raspberries handy; other berry jams work too.
This Raspberry Linzer Cookies recipe uses ingredients you likely have or can easily find in your local store. You probably already keep almond flour and granulated sugar stocked if you enjoy baking, and both vanilla and almond extracts come from the spice aisle. Raspberry jam may be the only specialty item, but it’s affordable and lasts a long time once opened if stored in the fridge.
A quick kitchen tip: soften your butter at room temperature, but don’t let it get greasy. If you’re short on time, you can gently warm it in short bursts in the microwave. For jam, slightly warming it before spreading can make it easier to work with.
If you have any leftover dough, wrap it well and chill it for up to three days. Dough can also be frozen for up to a month so you always have it ready for a last-minute batch of Raspberry Linzer Cookies. This flexibility is why I turn to this recipe when I want something sweet on short notice.
Let’s cook it together!
- Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to keep your Raspberry Linzer Cookies from sticking.
- Whisk together your almond flour, all-purpose flour, baking powder, and salt in a mixing bowl. Mixing the dry ingredients first helps keep the nutty flavor consistent throughout your Raspberry Linzer Cookies.
- In a separate bowl, beat the softened butter and sugar until fluffy and light in color. This can take about 2-3 minutes with an electric mixer but is worth the little extra time for a tender cookie.
- Add the egg yolk, vanilla extract, and almond extract to the butter mixture and beat until combined. Your batter will start to look smooth and a bit glossy—that’s what you want for great Raspberry Linzer Cookies.
- Gradually mix the dry ingredients into the wet, just until a dough forms. Be careful not to overwork it; the dough should come together but stay soft and pliable. Overmixing can make the cookies tough.
- Divide the dough in half, flatten each into a disk, and wrap them in plastic wrap. Chill in your fridge for at least 30 minutes. This resting time helps the almond flour cookies hold their shape and makes cutting easier.
- Roll out one disk on a lightly floured surface to about 1/4 inch thickness. Use your favorite small round cutter to cut out the full cookies—these will serve as the base for your Raspberry Linzer Cookies.
- Roll out the second disk and use a cutter with a shape cutout in the center, like a small heart or circle. This top piece showcases that beautiful raspberry jam and gives Raspberry Linzer Cookies their classic look.
- Place the bases on your prepared baking sheets, about 1 inch apart, and bake for 8-10 minutes. You’ll see the edges turn a lovely golden brown—that’s the cue they’re ready.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. When fully cool, spread about a teaspoon of raspberry jam on each base cookie.
- Top each with the cutout cookie and dust lightly with powdered sugar if you like. This makes the raspberry jam pop and adds a touch of elegance.
From start to finish, this Raspberry Linzer Cookies recipe takes me about 1 hour, including chilling and baking. While they’re baking, you can clean up your workspace or prepare a fresh pot of tea. The smell filling your kitchen, a mix of almond and jam sweetness, always signals something delicious is ready.
If you notice cracks in your cookies, don’t worry! Almond flour cookies handle a bit of cracking well—it adds rustic charm. Just be gentle spreading the jam so your Raspberry Linzer Cookies hold together.
Over the years, I’ve learned to chill the dough well and use a gentle hand when rolling. That combination keeps my cookies from spreading too much and losing shape, making these raspberry jam cookies look as good as they taste.
How to Serve & Enjoy It!
This Raspberry Linzer Cookies is perfect with a hot cup of tea or coffee. The tartness of the raspberry jam balances a creamy latte or even a simple black tea beautifully.
For holiday parties or afternoon treats, I like to arrange Raspberry Linzer Cookies on a platter alongside other favorites like Chocolate Cut Out Heart Cookies or Heart-Shaped Chocolate Chip Cookies. The mix of shapes and flavors gets compliments every time.
I usually make these raspberry jam cookies when hosting small gatherings or sharing treats with neighbors. They bring a festive feel that’s simple without being over the top. Plus, they’re easy to transport in tins or boxes, making them a great holiday or birthday gift idea.
One favorite twist is adding a sprinkle of crushed pistachios on the raspberry jam before topping with the cutout cookie. This adds texture and a pop of color that guests love.
If you have leftovers, here’s a kitchen tip: pack them in an airtight container with a slice of bread. This keeps Raspberry Linzer Cookies soft for several days.
For holiday versions, try adding a dash of cinnamon or cardamom to the dough. It’s subtle but gives these Raspberry Linzer Cookies a seasonal warmth that’s wonderful for winter celebrations, like Christmas or Valentine’s Day — similar to how Valentine’s Day Linzer Cookies capture that festive love spirit.
Your Questions Answered
Can I make this Raspberry Linzer Cookies ahead of time?
Absolutely! The dough actually tastes better after a day in the fridge. You can even freeze unbaked dough for up to a month. Baked cookies keep well in an airtight container for up to a week. For longer storage, freeze the baked Raspberry Linzer Cookies, tightly wrapped.
What’s the best substitute for almond flour in this recipe?
You can try a mix of finely ground hazelnuts or walnuts, but almond flour gives the best flavor and texture here. If you’re gluten-free, try swapping the all-purpose flour for a gluten-free blend while keeping the almond flour.
How do I adjust this Raspberry Linzer Cookies recipe for more or fewer servings?
The recipe scales up or down nicely. Just keep your ingredient ratios the same. For smaller batches, cut everything in half but bake the cookies on a single tray to avoid crowding.
Can I use a different jam?
Yes, any fruit jam works well, but I love raspberry for its bright tartness. If experimenting, a good quality blackberry or apricot jam also shines. You can see more on jam choices in this jam recommendation post.
What if my dough is too sticky?
Pop it back in the fridge for 15-20 minutes. Almond flour dough tends to be softer, so chilling helps enormously with rolling and cutting.
How can I make these more kid-friendly?
Skip the almond extract if your kids aren’t fans of strong flavors, and use a sweet berry jam. You can also cut out fun shapes for extra smiles.
How do I avoid my Raspberry Linzer Cookies spreading too much during baking?
Chilling the dough is your best friend. Also, don’t over-bake or your cookies might dry out and lose their tender crumb.
Is powdered sugar necessary?
Nope, it’s a lovely touch but your Raspberry Linzer Cookies are delicious without it.
Final Thoughts
Raspberry Linzer Cookies hold a special place in my recipe box because they combine simplicity and tradition effortlessly. They remind me of cozy afternoons with friends and the joy of sharing something homemade.
My Best Raspberry Linzer Cookies Tips:
– Chill your dough well to keep perfect shapes.
– Use a good-quality raspberry jam for vibrant flavor.
– Handle dough gently to avoid tough cookies.
I’ve tried variations swapping in hazelnut flour or adding a pinch of cinnamon. My all-time favorite and the one I get asked for most is the classic almond-jam combo. If you want a chocolate twist, check out my Chocolate Raspberry Cake for something equally satisfying.
Make this Raspberry Linzer Cookies your own by playing with jam flavors or shapes. I hope you find them as comforting and crowd-pleasing as I do. Trust me, once you get these on your baking menu, they’ll become a go-to for any sweet occasion.
Before you dive in, if your family loves this, they’ll also enjoy my Chocolate Cut Out Heart Cookies for a lovely dessert spread. Happy baking!
Raspberry Linzer Cookies
Delightfully buttery and nutty Raspberry Linzer Cookies filled with sweet-tart raspberry jam, perfect for festive occasions or a charming treat any time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: European
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add the egg, vanilla extract, and almond extract; beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. Do not overmix.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
- Use a cookie cutter to cut out shapes (traditionally circles or hearts). On half of the cookies, cut out a small shape in the center (like a small circle or heart) to create a window.
- Place the cookies on prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on wire racks.
- Spread raspberry jam on the whole cookies, then top with the cookies that have cut-out centers to create a sandwich.
- Dust the tops of the assembled cookies with powdered sugar before serving.
Notes
For an extra nutty flavor, toast the almond flour lightly before mixing it into the dough. You can also substitute raspberry jam with other fruit preserves like strawberry or apricot.