Linzer Raspberry Cookies are a delightful treat with a sweet, nutty flavor! These cookies have a buttery base, filled with delicious raspberry jam, and topped with a dusting of powdered sugar.
Who can resist a cookie that’s like a little jam-filled hug? I love making these with my kids, and we always sneak extras just to taste the filling. They make great gifts, too!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter makes the cookies tender and adds rich flavor. If you’re dairy-free, try using coconut oil or a dairy-free butter substitute. Just remember to soften it before using!
Granulated Sugar: This sugar is key for sweetness and achieving the right cookie texture. You could use brown sugar for a hint of caramel flavor, but it may change the texture slightly.
Almond Flour: It gives the cookies a lovely nutty flavor. If you have nut allergies, you can use more all-purpose flour instead, although the texture will be different.
Raspberry Jam: I love using seedless jam for smooth spreading! If raspberry isn’t your favorite, feel free to substitute with strawberry or apricot jam for a different taste.
Powdered Sugar: This is for dusting and adds a pretty finish. If you want to skip it, the cookies will still be tasty, but the visual appeal will be a bit different!
How Do I Ensure My Cookies Keep Their Shape?
Keeping the right cookie shape is essential for these Linzer cookies. Here are some tips:
- Chill the dough: Refrigerating the dough helps it firm up, making it easier to roll out without spreading.
- Roll to the right thickness: Aim for about 1/8-inch thick for even baking. If the dough is too thin, the cookies may lose their shape while baking.
- Bake in batches: If your oven runs hot, consider baking just one sheet at a time. This keeps the cookies from overcooking!
- Let them cool: Allow the cookies to cool completely on a wire rack before assembling to prevent the jam from melting into the cookies.
How to Make Linzer Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (seedless if possible)
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe will take about 1 hour for preparation and 10-12 minutes for baking. Plus, you’ll want to refrigerate the dough for about 1 hour. So, set aside roughly 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. It’s important to incorporate air for a nice texture!
2. Add Egg Yolk & Vanilla:
Add the egg yolk and vanilla extract to the fluffy butter mixture. Mix everything together until combined and smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This step ensures that the salt is well distributed and helps avoid clumps!
4. Form the Dough:
Gradually add the dry ingredients mixture to the wet ingredients, stirring until a dough forms. Be gentle and avoid overmixing, as this can make the cookies tough.
5. Chill the Dough:
Divide the dough in half and shape each half into a disk. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour. This helps the dough to firm up for easier rolling.
6. Prepare for Baking:
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Make sure it’s not too thick, or your cookies will be doughy!
8. Cut Out Cookies:
Using a round scalloped cookie cutter, cut out cookie shapes and place them on the prepared baking sheets. For half of these, use a smaller cutter to cut out a central shape, creating a window for the jam.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Allow to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
10. Assemble the Cookies:
Once the cookies are fully cooled, spread about 1 teaspoon of raspberry jam on each whole cookie. Then, take the cookies with the cut-out centers and dust them with powdered sugar. Carefully place them on top of the jam-spread cookies, aligning the shapes to create a beautiful layer.
11. Serve & Store:
Serve your delicious Linzer Raspberry Cookies immediately or store them in an airtight container for up to 3 days. Enjoy every bite of these charming treats!
Happy baking, and enjoy your beautiful Linzer Raspberry Cookies!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can swap it out for any flavor you love, such as strawberry, apricot, or even blueberry. Just ensure the jam is thick enough to hold its shape when sandwiched between the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just layer them with parchment paper and place them in a freezer-safe container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Just wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. You can also freeze the dough for up to 3 months – just thaw it in the fridge overnight before using.
Why Did My Cookies Spread While Baking?
If your cookies spread too much while baking, it could be due to warm dough. Make sure to chill the dough thoroughly before rolling it out. Additionally, ensure your oven thermometer is accurate, as baking at a higher temperature can cause cookies to flatten out.