Raspberry Linzer Cookies are buttery almond shortbread, sweet raspberry jam, and zero stress. These are classic European-style holiday sandwich cookies that look fancy but are surprisingly easy to make.

Raspberry Linzer Cookies

(Classic Almond Shortbread Sandwich Cookies with Raspberry Jam)

Stop what you’re doing. I’m about to introduce you to a jam filled cutout cookie that will make your cookie tray look like it belongs in a bakery display case… without making you sell a kidney to pay for it.

Meet Raspberry Linzer Cookies: buttery almond shortbread sandwich cookies with a cut-out top and a glossy jam center that practically begs for a photo before it disappears. These Linzer sandwich cookies are delicate, slightly fancy, and infinitely satisfying .. the kind of European jam cookies that feel elegant but are totally doable at home.

Whether you call them raspberry jam cookies or holiday sandwich cookies, they’re buttery, tender, and guaranteed to impress at any gathering. Hearts, circles, or flowers .. the shapes are forgiving, the flavors are classic, and the only thing you need to worry about is making sure they actually make it to the plate.

Here’s the deal: butter, sugar, almond flour, jam, a little chill time… and a rolling trick so genius it should be illegal. Yes, we’re chilling the dough (your arms will thank you). Yes, I’m about to show you how to roll it without sobbing into your cookie sheet. No, you do not need to cry over spilled flour. Now grab that rolling pin .. it’s cookie time!

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What Are Linzer Cookies?

Linzer cookies are traditional European jam sandwich cookies inspired by Austria’s famous Linzer Torte. They’re made with a buttery dough that usually includes ground nuts (almonds are classic), warm spices, and a fruit filling.

They’re also known as Linzer sandwich cookies because two cookies are layered together with jam in the center … The signature look? A cut-out “window” on the top cookie that shows off the glossy jam center.

In plain English?
They’re fancy almond shortbread sandwich cookies with a jam peek-a-boo moment .. and these fancy lil raspberry jam cut-out cookies have been showing up on holiday trays long before trendy bakery boxes were a thing.

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Ingredients & Measurements

PS – Before We Start .. How to Measure Flour Properly

These cookies can turn crumbly if too much flour sneaks in so just a little help to avoid that.

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

Do not scoop directly into the bag .. that packs flour and adds extra without you realizing it.

If you own a scale, weighing is even better. Precision keeps these almond shortbread sandwich cookies tender instead of dry.

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Instructions

• Cream the butter and sugars: In a large mixing bowl, beat 1 Cup softened butter with 1/2 Cup granulated sugar, 1/2 Teaspoon cinnamon and 3 Tablespoons brown sugar until light and fluffy, about 2–3 minutes. Don’t rush this step .. fluffy butter equals tender cookies.

• Add flavor builders: Mix in 2 Teaspoons vanilla extract along with 2/3 cup almond flour.

• Add dry ingredients: In a separate bowl, whisk together 2 cups all purpose flour, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined).

• Chill the dough: Form the dough into a disk, wrap tightly or add to a large zip top bag, and refrigerate for at least 1 hour. This step is non-negotiable. It firms the butter so the cookies hold their shape.

• Preheat and prep: Heat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
• Roll the dough (secret weapon time): Place the chilled dough on a clean countertop or a large cutting board (glass boards seem to work best for me) with a sprinkling of flour to keep the dough from sticking. Put a sheet of parchment paper on top of the dough and roll it out underneath the parchment. No sticking. No flour storm. No drama. Roll about 1/4 inch thick – thick enough to survive baking and sandwiching.

• Cut shapes: Cut solid shapes for the bottoms and matching shapes with a small center cut-out for the tops. Hearts are the easiest (in my opinion) and hold their shape beautifully. Transfer to prepared baking sheets.

• Bake: Bake at 350 degrees for 9–10 minutes, just until the edges are lightly golden. Do not overbake. They should look set but pale in the center.

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

• Dust and fill: Using a sifter, lightly dust the cut-out tops with powdered sugar. Spread about 1 Teaspoon raspberry jam onto each bottom cookie, then gently press the sugared tops over the jam to create your classic raspberry sandwich cookie.

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Theme / Occasion Notes

These classic European jam cookies are perfect for:

• Valentine’s Day – Heart shapes + raspberry jam = instant romance.
• Christmas – A true holiday tray staple. Powdered sugar makes them look snow-dusted.
• Spring & Easter – Use flower shapes and try apricot or lemon curd.
• Mother’s Day – Delicate, elegant, and just fancy enough.
• Bridal or Baby Showers – Change the jam color to match the theme.
• Cookie Exchanges – They stand out among the chocolate chip crowd.

If a holiday calls for something pretty, these belong.

Texture / Technique Blip

These are structured-soft shortbread cookies .. tender but sturdy enough to hold jam without collapsing. The almond flour adds that delicate crumb, while the cornstarch keeps them soft instead of crunchy. Chilling the dough prevents spreading, and rolling them thick ensures they don’t dry out during that 9–10 minute bake.

Thin dough equals sad cookies. Thick dough equals bakery magic.

How to Avoid Burning the Cut-Out Cookies

Cut-out cookies are more delicate because there’s less dough in the center.

• Bake them on a separate pan from the solid cookies.
• Use the middle oven rack.
• Rotate pans halfway through baking if needed.
• Check them 1–2 minutes early.
• Remove when edges are just barely golden – they continue cooking on the hot pan.

If your oven runs hot, reduce temperature by 10–15 degrees and extend bake time slightly.

Pale and delicate is the goal.

Alternative Filling Flavors

Swap the 2/3 Cup raspberry jam for:

• Apricot preserves
• Strawberry jam
• Blackberry jam
• Cherry preserves
• Orange marmalade
• Lemon curd
• Chocolate hazelnut spread

Use thick fillings only. Runny jam makes soggy cookies.

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Tips No One Tells You

• Roll dough under parchment on a glass cutting board .. it grips the counter and keeps things from sliding.
• Hearts cut the cleanest and hold their shape best. Some fancy shapes spread weird. Just saying.
• Use the tip of a butterknife to pop out your cutout from your cookie.
• Chill again for 10 minutes after cutting if your kitchen runs warm.
• Don’t skimp on thickness. These aren’t sugar crackers.
• Dust the tops before sandwiching so the jam window stays pretty and bright.
• Choose a Linzer cutter that’s a bit tall and sturdy .. it’s easier to pop out cookies cleanly without crushing them when the cookie cutter holds its shape.
• Use the edge of a butter knife to lift cookies off your counter or cutting board after cutting – saves lives, sanity, and dough.

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FAQ

Storage

• Store assembled cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate up to 5 days (bring to room temp before serving).
• Freeze unfilled cookies up to 2 months. Fill after thawing for best texture.

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Why You’ll Love These Raspberry Linzer Cookies

• Buttery, almond-rich flavor
• Gorgeous jam centers
• Perfect holiday cookie tray addition
• Bakery-level look, homemade comfort
• Surprisingly simple once you know the rolling trick

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Final Thoughts

Bake the cookies. Chill the dough. Roll them thick. Choose the heart cutter. Pour the coffee. And when someone asks where you bought them? Just smile.

You made those.

Xoxo,
Heather 💋