Raspberry Linzer Cookies – Buttery, Jam-Filled Classics

Linzer cookies are the kind of treat that make people pause and smile. Buttery, tender, and sandwiched with tart raspberry jam, they look fancy but are easy to pull off at home. Their signature cutout window lets the ruby jam peek through, and a dusting of powdered sugar makes them feel festive.

These cookies are perfect for holidays, gift boxes, or any weekend when you want something special. With a few simple tips, you’ll get crisp edges, a soft bite, and a bright jam center every time.

Why This Recipe Works

This recipe balances flavor and texture in a way that makes every bite memorable. The dough uses ground almonds for a delicate crumb and a gentle nuttiness that pairs beautifully with raspberry.

A touch of lemon zest brightens the flavor without competing with the jam. Chilling the dough keeps the cookies from spreading, so you get neat shapes and defined cutouts. And baking the tops and bottoms to the same golden color helps the sandwiches look uniform and professional.

Shopping List

• Unsalted butter (room temperature)
• Granulated sugar
• Confectioners’ sugar (for dusting)
• Large egg
• Vanilla extract
• Almond extract (optional but recommended)
• All-purpose flour
• Finely ground almonds or almond flour
• Salt
• Lemon zest (from 1 small lemon)
• Raspberry jam or preserves (seedless if you prefer)

Instructions

1. Cream the butter and sugar: In a large bowl, beat 1 cup (2 sticks) unsalted butter with 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.

   This step builds structure and helps the cookies bake evenly.

2. Add egg and flavorings: Mix in 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Stir in the zest of one lemon. Scrape the bowl so everything blends smoothly.
3. Combine dry ingredients: In a separate bowl, whisk 2 cups all-purpose flour, 3/4 cup finely ground almonds (or almond flour), and 1/2 teaspoon salt.

   Add this to the butter mixture and mix on low until the dough just comes together. Don’t overmix.

4. Chill the dough: Divide the dough in half, flatten each piece into a disk, and wrap tightly. Chill for at least 1 hour, or up to overnight. Cold dough rolls and cuts cleanly, keeping your shapes crisp.
5. Preheat and prep: Heat the oven to 350°F (175°C).

   Line two baking sheets with parchment.

6. Roll the dough: On a lightly floured surface, roll one disk to 1/8–1/4 inch thick. Keep it even so the cookies bake uniformly. If the dough softens, pop it back in the fridge for a few minutes.
7. Cut the cookies: Use a 2-inch round or fluted cutter for the bases.

   Then cut the same number of tops and use a small cutter (heart, star, or circle) to punch a window in the center. Pair tops and bottoms by size as you go.

8. Bake: Arrange cookies 1 inch apart and bake 9–12 minutes, until the edges are just turning golden. Tops with cutouts may bake a minute faster, so keep an eye on them. Let cookies cool on the sheet for 2 minutes, then transfer to a rack.
9. Prepare the jam: Warm 3/4 cup raspberry jam in a small saucepan over low heat until spreadable.

   If it looks runny, let it cool to thicken slightly. Thick jam prevents sliding.

10. Dust the tops: Once fully cooled, dust the cutout tops with confectioners’ sugar. Dusting before assembly keeps the sugar off the jam for a clean look.
11. Assemble: Spread about 1 teaspoon jam on each bottom. Gently press a cutout top onto the jam, twisting slightly to set without cracking the cookie.

    Repeat with all cookies.

12. Set and serve: Let the assembled cookies rest 20–30 minutes so the jam sets. This helps them hold together when stacked or packaged.

How to Store

Keep the cookies in an airtight container at room temperature for up to 3 days. The texture actually improves after a day as the jam gently softens the crumb.

For longer storage, refrigerate up to a week, or freeze unassembled cookies (tops and bottoms) for up to 2 months. Freeze the baked cookies plain, then thaw and sandwich with fresh jam for the best texture. If fully assembled, freeze in single layers separated by parchment to prevent sticking.

Why This is Good for You

Linzer cookies offer more than just sweetness. Ground almonds add healthy fats and a bit of protein, which help with satiety.

Raspberry jam brings natural fruit flavor and a touch of brightness, so the cookies taste satisfying without heavy frosting. A small portion goes a long way, making it easier to enjoy mindfully. If you choose lower-sugar jam, you can trim the overall sweetness without losing flavor.

What Not to Do

• Don’t skip chilling the dough. Warm dough spreads and loses its shape, giving you uneven cookies.
• Don’t overbake. You want pale golden edges and a tender bite.

  Too dark and the cookies will taste dry.

• Don’t use thin, runny jam. It will ooze out and make the cookies soggy. Thicken by simmering briefly or choose a thicker preserve.
• Don’t stack when warm. Warm cookies are fragile and will break or fuse together.
• Don’t dust after assembly if you want clean windows. The sugar will cling to the jam and look messy.

Alternatives

• Jam swaps: Strawberry, apricot, blackcurrant, or cherry work well. Choose something tart to balance the butter.
• Nut-free version: Replace almond flour with equal parts all-purpose flour and add 1–2 teaspoons milk if the dough feels dry.

  Skip the almond extract.

• Spice it up: Add 1/2 teaspoon cinnamon or cardamom to the dry ingredients for a warm twist.
• Citrus notes: Swap lemon zest for orange zest if using apricot or cherry jam.
• Gluten-free approach: Use a 1:1 gluten-free baking blend and almond flour as directed. Chill longer to help the dough handle cleanly.
• Chocolate accent: Spread a very thin layer of melted dark chocolate on the bottom cookies and let set before adding jam for a truffle-like finish.

FAQ

Can I make the dough ahead?

Yes. The dough keeps in the fridge for up to 2 days or in the freezer for 2 months.

Thaw overnight in the fridge, then let it sit at room temperature just until rollable.

How do I keep the cookies from spreading?

Work with cold dough, avoid over-creaming the butter, and chill the cut cookies on the baking sheet for 10 minutes before baking. Accurate oven temperature also matters, so use an oven thermometer if you have one.

What if I don’t have a small cutter for the window?

Use the wide end of a piping tip, a bottle cap, or the back of a metal icing tip to make a neat circle. Even a tiny star-shaped cutter from a pastry set works well.

Can I reduce the sugar?

You can trim the granulated sugar in the dough by 2–3 tablespoons without affecting texture.

Use a lower-sugar jam or simmer the jam to concentrate flavor so you can use less.

Why are my cookies tough?

Overmixing or adding too much flour will toughen the dough. Mix just until combined, and measure flour with the spoon-and-level method to avoid packing too much into the cup.

Do I need to toast the almonds?

It’s optional. Lightly toasting almond flour or ground almonds enhances flavor.

Let them cool completely before adding to the dough to keep the butter from melting.

How do I get clean edges on the cutouts?

Dip the cutter in flour, press straight down, and avoid twisting. If the dough sticks, slide a thin spatula underneath to transfer to the baking sheet.

Can I make mini Linzer cookies?

Absolutely. Use a 1–1.5 inch cutter and reduce the baking time by 2–3 minutes.

Keep a close eye on them, as small cookies brown fast.

Final Thoughts

Raspberry Linzer cookies feel special, but they’re surprisingly straightforward when you follow a few key steps. Keep the dough cold, use a jam with some body, and bake just to a light gold. The result is a cookie that’s delicate, fragrant, and beautifully balanced.

Whether you’re gifting a box or enjoying them with tea, these classic sandwiches are sure to become a favorite in your baking rotation.