Raspberry Linzer Cookies

These raspberry Linzer cookies are the easiest sandwich cookies. Rich, buttery shortbread cookie dough filled with raspberry jam. They make the perfect addition to the holiday cookie platter.

Table of Content

• About these cookies
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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I don't think I remember any Christmas without Linzer cookies. Of course, as kids, we just called them jam sandwich cookies.

One of the fun things to do was, of course, to cut these cookies using the round cookie cutters. The challenge back then was who would cut the circles exactly in the center and mine were always off-centered.

About these cookies

You won't find a cookie recipe easier than this. The dough is similar to my no-spread cookie dough. The cornstarch in the recipe gives these cookies that shortbread texture that crumbles in the mouth. And the jam in the center softens the cookies just enough so they become tender, flaky, and yet still moist and delicious.

I have used my homemade jam, but you can use any jam you like. These are perfect make-a-head cookies.

• You can even make them in any shape you want.
• Make the dough and leave it in the fridge until you are ready to use it.
• Make the cookies and chill them until you are ready to bake.
• Bake these and store them in an airtight container until you are ready to fill them with jam.

These make perfect cookies to place in a jar and give as a gift to family and friends any time of the year, and especially during the Christmas holidays.

Of course, I have used raspberry jam but you can use any homemade jam, ganache, buttercream. Over the years when I made them I'd also use fillings like dulce de leche, coconut filling, butterscotch, or caramel.

Ingredients and substitutes

• Cornstarch - This is what gives these cookies that crumble in the mouth texture. If you must omit cornstarch, I'd say add some rice flour or more all-purpose flour.
• Butter - I always use unsalted butter in my baking. And yet if you have to use salted butter - go ahead just omit the salt in the recipe.
• Fillings - This is the fun part so make it count. You can use anything that you want. Buttercream, coconut cream - as long as it's not too wet or soaks up into the cookies.
• Rose extract - If you have never tried rose extract in cookies you must try. They make the cookies smell sweet and fill the home and cookie jar with this delicious smell.

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Step by step instructions

• Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
• In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy.
• Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don't over mix
• Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
  Tip - the dough is soft and needs to refrigerated, so avoid adding more flour.
• Preheat the oven at 325 °F / 170 °C / Gas Mark 3
• Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
  Tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
• Cut the cookies
  • For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter
  • For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
• Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
• Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
• Sandwich the cookies -
  • Place ½ teaspoon of jam or another filling of your choice on the bottom cookie.
  • Dust the top cookies with powdered sugar then sandwich the two pieces together
    Tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.

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Frequently asked questions

You may also like

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Printable Recipe