Raspberry Linzer Cookies
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.
Ingredients
Cookie Dough
- 1 Cup butter softened
- 1/2 Cup granulated sugar
- 3 Tablespoons brown sugar
- 1/2 Teaspoon cinnamon
- 2 Teaspoons vanilla extract
- 2 Cups all-purpose flour
- 2/3 Cup almond flour
- 1/2 Teaspoon salt
- 1 Tablespoon cornstarch
Filling & Finishing
- 2/3 Cup seedless raspberry jam
- Powdered sugar for dusting
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 and 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.
Notes
Tips & Tricks 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.