These Linzer Raspberry Cookies are a treat with two buttery cookie halves filled with sweet raspberry jam. Topped with a sprinkle of powdered sugar, they look as good as they taste!
Whenever I make these, I can’t resist sneaking one (or two) before they even cool down. They’re perfect for sharing, but don’t blame me if you want to keep them all for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt level in your cookies. If you’re short on butter, try margarine or coconut oil. However, the flavor may differ slightly.
Granulated Sugar: This sugar gives a nice sweetness and texture. If you’re looking for a healthier option, you can substitute with coconut sugar, but the cookies will be darker.
Almond Flour: This adds a lovely nutty flavor. If you have nut allergies, use an equal amount of more all-purpose flour or oat flour. The texture will change slightly but will still hold up.
Raspberry Jam: Fresh fruit purees or other jams like apricot or strawberry can be great substitutes for a twist in flavor. Just make sure they are thick enough to spread without making the cookies soggy!
How Do I Keep My Dough From Sticking When Rolling?
Dealing with sticky dough can be frustrating, but here are some tips to make it easier:
- Be sure to chill your dough in the fridge for at least an hour, as this helps firm it up for easier rolling.
- Flour your work surface and rolling pin generously. Keep some additional flour on hand for dusting while you roll.
- Roll between two sheets of parchment paper if you’re having a tough time. This prevents sticking and makes cleanup a breeze!
How to Make Linzer Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/2 tsp salt
- 1/2 tsp baking powder
For the Filling and Topping:
- 3/4 cup raspberry jam (seeded if preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus 1 hour to chill the dough, and around 10 minutes to bake. Add some cooling time before you enjoy your cookies. Total time to complete is about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy, about 3-5 minutes. This step is important for the texture of your cookies!
2. Add Egg Yolks and Extracts:
Next, add in the egg yolks, vanilla extract, and almond extract if you’re using it. Mix well until everything is evenly combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This will ensure that the baking powder and salt are evenly distributed throughout the cookie dough.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir until a soft dough begins to form. Be careful not to overmix; just mix until it’s combined!
5. Chill the Dough:
Shape the dough into a disk and wrap it in plastic wrap. Place it in the refrigerator for at least 1 hour to allow it to firm up. This makes rolling it out much easier!
6. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll Out the Dough:
Once chilled, take the dough out and place it on a lightly floured surface. Roll it out to about 1/8 inch thick. Make sure it’s not sticking by adding a little flour as needed.
8. Cut Out Fish Shapes:
Use a fluted round cookie cutter to cut out an even number of cookies. For half of them, use a smaller heart-shaped cutter to cut out the centers. This creates the lovely “window” for the jam!
9. Bake the Cookies:
Place the cookies on the prepared baking sheets and bake for 8-10 minutes. You want them to be just starting to turn golden at the edges. Keep an eye on them as they can bake quickly!
10. Cool the Cookies:
Once baked, transfer the cookies to wire racks to cool completely. This is crucial to avoid melting the jam you’ll add later!
11. Assemble with Jam:
Take a teaspoon of raspberry jam and spread it on the flat side of the whole cookies (without the cut-out). Make sure to spread evenly for a tasty bite in every cookie!
12. Top with Cut-Out Cookies:
Carefully place the cookies with the cut-out center on top of the jam-covered cookies to create delicious little sandwiches.
13. Dust with Powdered Sugar:
Before serving, sprinkle a light dusting of powdered sugar over the assembled cookies for a beautiful finish. This adds a sweet touch and looks lovely!
Enjoy your deliciously delicate Linzer Raspberry Cookies, a perfect combination of flavors and textures, ideal for any festive occasion or just a sweet treat for yourself!
Can I Use Different Jams for This Recipe?
Absolutely! While raspberry jam is traditional, you can use any fruit jam or preserve you like, such as apricot, strawberry, or even mixed berry. Just ensure the jam is thick enough to avoid making the cookies soggy.
How Can I Store Leftover Cookies?
Store your Linzer cookies in an airtight container at room temperature for up to a week. If you’re stacking them, place a piece of parchment paper between layers to prevent them from sticking to one another.
Can I Make the Dough Ahead of Time?
Yes, you can make the dough a day or two in advance! Simply shape it into a disk, wrap it in plastic wrap, and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before rolling it out.
How Do I Make the Cookies More Butter Flavor?
For a richer flavor, consider adding an extra tablespoon of butter, or using European-style butter, which has a higher fat content. You could also enhance the almond flavor by increasing the almond extract slightly, but do so in moderation to avoid overpowering the raspberry jam!
