Linzer Raspberry Cookies are sweet and buttery treats filled with tasty raspberry jam. They have a lovely nutty flavor from ground almonds and a pretty cut-out shape on top!
Making these cookies is a blast! I love watching the jam ooze out as they bake. Plus, they’re perfect for sharing—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cookies. If you want a gluten-free option, try using a gluten-free all-purpose blend. Just check that it contains xanthan gum for proper texture!
Almonds: Ground almonds add a lovely nutty flavor. If you don’t have them, walnuts or hazelnuts work well too! Just grind them finely, or use nut flour if easier.
Butter: Unsalted butter is best, but if you’re in a pinch, salted butter will do. Just reduce the additional salt in the recipe. Margarine can also be used, though it might slightly alter the taste.
Raspberry Jam: For a twist, consider using other fruit jams like strawberry or apricot. You can also make your own jam if you’re feeling adventurous!
How Do You Keep Your Cookies from Spreading?
The key to preventing spread is to chill your dough! After mixing, be sure to wrap it tightly and refrigerate for at least an hour. This firms up the butter, making it less likely to melt into flat cookies.
- Carefully roll out the dough on a floured surface to achieve an even thickness for baking.
- Keep your cookie sheets cool! If they get warm, the cookies will spread out more—placing them in the freezer for a few minutes can help.
Following these tips will give you beautiful, perfectly shaped Linzer cookies that everyone will love! Enjoy your baking adventure! 😊
How to Make Linzer Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (115g) all-purpose flour
- 1/2 cup (50g) finely ground almonds or almond flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup raspberry jam (seedless preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and around 15 minutes of baking time, plus at least 1 hour to chill the dough. In total, you’ll need around 1 hour and 40 minutes from start to finish, including cooling time. Worth every minute for these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt. This adds nice flavor and texture to your cookies. Set this mixture aside for later.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer. Mix until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step is important for airy cookies!
3. Add Egg Yolks and Extracts:
Next, add the egg yolk, vanilla extract, and almond extract (if you’re using it) to your butter-sugar mix. Beat until all the ingredients are fully combined—no lumps allowed!
4. Combine Dry and Wet Ingredients:
Gradually mix in your flour and almond mixture into the wet ingredients. Use low speed on your mixer to avoid flour flying everywhere! Mix until the dough comes together, but be careful not to overmix.
5. Chill the Dough:
Divide your dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and pop them into the fridge for at least 1 hour. Chilling helps the cookies keep their shape during baking.
6. Preheat and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. This ensures easy cleanup!
7. Roll Out the Dough:
On a floured surface, roll out one disk of dough to about 1/8-inch (3 mm) thick. Don’t worry if it’s not perfect—these cookies will taste great no matter what!
8. Cut Out Cookies:
Using a fluted round cookie cutter (about 2.5 inches in diameter), cut out shapes from the dough and transfer them to the prepared baking sheets. Don’t forget to re-roll any scraps!
9. Create Cut-Outs:
From half of the cutouts, use a smaller heart-shaped cutter (or any shape you like) to cut a window in the center of the cookies. This way, the raspberry jam will peek through!
10. Bake the Cookies:
Bake the solid cookie bottoms for about 8-10 minutes or until they’re slightly golden. The cookies with cutouts will bake just a little less time—around 7-9 minutes. Keep an eye on them to prevent overbrowning!
11. Cool and Assemble:
Let the cookies cool completely on the baking sheets. Once cooled, spread a teaspoon of raspberry jam on the solid cookie bottoms. Top them with the cut-out cookies, gently pressing them together so that the jam oozes out just a bit!
12. Dust with Sugar:
Finally, dust the tops of the cookies with powdered sugar for a sweet finish. They look beautiful, don’t they?
13. Serve and Enjoy:
These cookies make for a lovely treat at special occasions or a sweet everyday snack! Store any leftovers in an airtight container at room temperature for up to a week (if they last that long!).
Enjoy your delicious Linzer Raspberry Cookies! 🎉
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can try other fruit jams like strawberry, apricot, or cherry. Just make sure they’re seedless for a smooth filling!
How Should I Store Leftover Cookies?
Store leftover Linzer cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, consider refrigerating them, but be sure to let them come to room temperature before serving for the best texture.
Can I Freeze the Dough?
Yes, you can freeze the cookie dough! Wrap the disks well in plastic wrap and store them in an airtight container for up to 3 months. When you’re ready to bake, thaw in the fridge overnight before rolling and cutting out the shapes.
What If My Dough is Too Sticky to Roll Out?
If your dough is sticky, try dusting your work surface and rolling pin with a bit of flour. You can also refrigerate the dough for another 20-30 minutes to firm it up, making it easier to roll out.
