Raspberry Linzer Cookies
Delicate, buttery, and filled with jewel-toned raspberry jam, these classic linzer cookies feature tender almond dough and charming cut-out centers. Elegant enough for holidays yet comforting and familiar, they’re perfect for cookie trays, gifting, or special occasions.
Ingredients
Linzer Cookie Dough
- 1 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 tsp almond extract optional
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup almond flour or superfine almond meal
- 1 tbsp cornstarch
- 1/4 tsp fine salt
Filling and Finish
- 2 cups raspberry jam
- 1/4 cup powdered sugar for dusting
Instructions
- Beat butter and granulated sugar until pale and fluffy.
- Mix in egg yolk, almond extract if using, and vanilla until combined.
- Whisk flour, almond flour, cornstarch, and salt in a separate bowl.
- Add dry ingredients to butter mixture and mix just until combined.
- Divide dough in half, flatten, wrap, and chill for 45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll dough to 1/8-inch thickness and cut cookies. Cut centers from half.
- Bake for 9–10 minutes until pale. Cool completely.
- Dust cut-out tops with powdered sugar. Spread jam on solid cookies and sandwich together.
Notes
Chilling the dough ensures clean edges and minimal spreading. Assemble cookies close to serving for best texture.