These delicious raspberry linzer cookies bring me right back to my grandmother’s Sunday baking sessions on the farm. She’d carefully cut perfect little Christmas tree shapes into buttery shortbread rounds, and the sweet aroma of raspberry jam mixed with vanilla-scented cookies always meant something special was happening in her cozy farmhouse kitchen.
I still remember watching Grandma dust those delicate cutout tops with powdered sugar, creating the most elegant sandwich cookies I’d ever seen. The ruby-red raspberry jam peeking through those little windows made each cookie look like a tiny work of art. She taught me these Austrian-inspired treats weren’t just cookies – they were edible gifts that showed how much you cared about the people feeding. After years of making these raspberry linzer cookies in my own kitchen, I’ve discovered they’re surprisingly simple to master and never fail to bring wonder to anyone who bites into one. Time to get our hands floury.
What Makes These Raspberry Linzer Cookies So Special
These aren’t just any sandwich cookies – they’re the kind of treats that make people stop mid-conversation and ask for the recipe. I’ve been perfecting this raspberry linzer cookies recipe for decades, and what I love most is how they manage to look sophisticated while using just six simple ingredients you probably already have in your pantry.
Beautiful peekaboo cutout design shows off the jewel-toned jam in the most elegant way
Simple shortbread base means no tricky techniques or special skills required
Perfect make-ahead option since they freeze beautifully for up to three months
Versatile jam filling lets you customize with strawberry, apricot, or cherry if you prefer
Impressive presentation makes them ideal for holiday cookie boxes and gift giving
Quick assembly once you’ve got your cookies baked and cooled
What really sets these apart from other sandwich cookies is that delicate balance between the buttery, crumbly shortbread and the sweet-tart jam filling. Every bite gives you that perfect contrast of textures and flavors.
Understanding Your Ingredients
Butter forms the rich, tender base of these shortbread cookies, and I always make sure mine is at room temperature for the fluffiest texture.
Icing sugar creates that melt-in-your-mouth quality that makes these raspberry linzer cookies so special – regular granulated sugar just won’t give you the same delicate crumb.
All-purpose flour provides structure while keeping the cookies tender, and I always sift mine to prevent any lumps in the dough.
Vanilla extract adds warmth and depth to the buttery flavor, and I prefer pure vanilla over artificial for the best taste.
Salt might seem like a small addition, but it enhances all the other flavors and balances the sweetness perfectly.
Italian raspberry jam is my top choice because it has the perfect balance of sweetness and tartness, plus it holds its shape well when baked.
How to Make Raspberry Linzer Cookies Step by Step
Step 1. I always start by preheating my oven to 325°F, which gives these delicate cookies the gentle heat they need to bake evenly.
Step 2. Using my stand mixer with the paddle attachment, I beat the room temperature butter, icing sugar, salt, and vanilla for at least three full minutes until the mixture becomes light and fluffy – this step is crucial for tender cookies.
Step 3. Betty always told me to add the sifted flour gradually and mix just until the dough comes together, because overmixing develops the gluten and makes tough cookies.
Step 4. After years of making these, I’ve learned that kneading the dough by hand for about a minute helps it form a smooth ball that’s much easier to roll out.
Step 5. The secret to easy rolling is chilling the dough for at least 30 minutes – this firms up the butter and prevents the dough from sticking to everything.
Step 6. When rolling, I always dust my surface and rolling pin with flour, and I work quickly since the high butter content means the dough softens fast.
Step 7. Using a 3-inch circle cutter, I cut out all my cookies first, then use a smaller Christmas tree cutter to create the peekaboo windows in half of them.
Step 8. I’ve found that rotating the baking sheets halfway through the 15-20 minute baking time ensures even browning – you want the edges to be just barely golden, not dark.
Keeping These Raspberry Linzer Cookies Fresh
These delicate sandwich cookies stay fresh when stored properly, and I’ve perfected a system that keeps them at their best. At room temperature, I store my assembled raspberry linzer cookies in an airtight container for up to one week, making sure to place parchment paper between layers to prevent the powdered sugar tops from sticking together. The jam filling actually helps keep the shortbread cookies moist, so they taste just as good on day seven as they do on day one.
For longer storage, these cookies freeze beautifully for up to three months when wrapped properly. Betty’s freezing method works well because she taught me to place parchment paper between each layer of assembled cookies before sealing them in a freezer-safe container. I typically freeze the unfilled cookies separately and add the jam and powdered sugar when I’m ready to serve – this prevents the jam from making the cookies soggy.
When I want to serve frozen assembled cookies, I let them thaw at room temperature for about 30 minutes, and they taste just like freshly made.
Raspberry Linzer Cookies
Delicate Austrian-style sandwich cookies with raspberry jam filling and beautiful peekaboo cutout design
Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla until light and fluffy, at least 3 minutes.
Add flour to mixture and mix until just combined. A ball of dough will begin to form.
Remove dough from stand mixer and knead with hands until full ball forms, about 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes to harden.
Roll out dough with rolling pin, adding extra flour to rolling surface and rolling pin if dough sticks. Roll to ¼ inch thickness.
Using 3-inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps.
Using 1½-inch Christmas tree cookie cutter, cut out shape in center of half the circle cookies.
Arrange whole and cutout cookies on parchment-lined baking sheets.
Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 15-20 minutes.
Remove cookies from oven and let cool completely.
Spread jam over bottom of each whole cookie. Dust icing sugar over cutout cookies. Place cutout cookies on jam-filled cookies, sugar side up.
Notes
Make sure butter is at room temperature for proper mixing. Ensure flour is sifted before mixing or dough won’t come together. Work quickly when rolling as dough melts due to high butter content. Can use any cookie cutter shape for center cutout. Store in airtight container for up to 1 week or freeze for up to 3 months.
Perfect Partners for Raspberry Linzer Cookies
Hot coffee or espresso creates a delightful contrast between the bitter coffee and sweet, jammy cookies
Earl Grey or chamomile tea complements the vanilla and raspberry flavors beautifully during afternoon gatherings
Vanilla sponge cake turns these elegant cookies into an impressive dessert spread when served alongside
Fresh whipped cream adds a light, airy element that balances the rich shortbread base
Berry crumble bars creates a beautiful berry-themed dessert table for special occasions
Mulled wine or hot chocolate makes these raspberry linzer cookies perfect for cozy winter evenings by the fire
The buttery richness of these cookies pairs especially well with beverages that have some acidity or bitterness to cut through the sweetness, while the raspberry jam filling harmonizes beautifully with other berry desserts.
FAQs
Can I use different cookie cutter shapes for the cutouts? I recommend using any small cutter that’s about 1½ inches – stars, hearts, or simple circles work just as well as the Christmas tree shape and create equally beautiful peekaboo windows.
What if my dough becomes too sticky to roll? To prevent this issue, add a bit more flour to your work surface and rolling pin, or pop the dough back in the refrigerator for 15 minutes to firm up the butter.
Can I make these cookies ahead of time? Many home cooks find success with freezing the unfilled cookies for up to three months, then assembling them with jam and powdered sugar when ready to serve for the freshest appearance.
Will other jam flavors work in this recipe? Betty’s solution is to use any thick, high-quality jam – strawberry, apricot, cherry, or fig all work wonderfully and create different flavor profiles while maintaining the same beautiful presentation.
How do I prevent the jam from leaking out during baking? The best approach I’ve tested is to leave about ¼ inch border around the edges when spreading the jam, and avoid overfilling since the jam will spread slightly when the top cookie is placed.
