These linzer cookies use a simple shortbread cookie recipe, and are filled with delicious raspberry jam. They definitely make a statement with the peekaboo cutout, and they will be a hit when you serve them for dessert!
I love these raspberry linzer cookies for Christmas. I think it’s because I love any dessert with jam in it. I’ll give you a little information about linzer cookies below.
What Are Linzer Cookies?
Linzer Cookies are an Austrian cookie where the cookie dough is flavoured with almonds. Two cookies are sandwiched together with a layer of jam in the middle. The top cookie usually has some sort of cutout, so you can see the jam through the cutout. I used a Christmas tree cutout for mine, but you can use any shape you want! A heart for Valentine’s day, a star, etc.
This version of linzer cookies aren’t the traditional Austrian version, since they aren’t flavoured with almond. Instead, they use a traditional shortbread recipe for the cookie.
Do I Have to Use Raspberry Jam in these Linzer Cookies?
No, you can use any flavour jam you want! I used raspberry jam since I’m made these around Christmas and wanted them to look festive. Specifically, I used an Italian jam that I love. You could totally go against the grain and use an orange jam, blackberry jam, or even fig jam too!
Can I Freeze Linzer Cookies?
Yes! You can freeze the whole cookie, but just make sure to add parchment between the layers if you’re stacking the cookies on top of each other. You may have to dust them again with icing sugar once thawed.
Another option is to freeze the cookies without filling them. Once you’re ready to serve them, you can thaw the cookies, fill them with jam, and dust with icing sugar.
Top Tips for Making Raspberry Linzer Cookies:
- Make sure the butter is at room temperature, or else it won’t mix well.
- Ensure the flour is sifted before mixing, or else the dough won’t come together.
- You can use any cookie cutter shape you would like for the center cutout. I used a Christmas tree, but a candy cane or a star would be cute too.
- Try to work quickly when rolling out the dough, and cutting it with the cookie cutters, because it tends to melt since the butter content is so high. Add more flour if needed.
- You can use any flavoured jam you’d like for these cookies. I used raspberry jam, but you can easily use strawberry, orange, fig, cherry, apricot…anything really!
Other Cookie Recipes You Might Like:
- Lucy’s Chocolate Caramel Thumbprint Cookies
- Almond Swirl Cookies with Amarena Cherries
- Pizzelle 3 Ways
If you’ve tried making these Raspberry Linzer Cookies, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.
Raspberry Linzer Cookies
These linzer cookies are a simple shortbread cookie recipe, filled with delicious raspberry jam. They definitely make a statement with the peekaboo cutout, and they will be a hit whenever you serve them!
Ingredients
- 1 cup butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 cups all-purpose flour, sifted
- 1/2 cup italian raspberry jam
- Extra flour to roll out the dough
- Extra icing sugar for dusting
Instructions
Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla until light and fluffy. This may take a bit – at least 3 minutes. Continuing with the stand mixer, add flour to the mixture until just combined. At this point, a ball of dough will begin to form.
Remove dough from stand mixer, and knead with your hands until a full ball forms, about 1 minute. Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out.
Roll out dough with a rolling pin, adding extra flour to your rolling surface and rolling pin if dough begins to stick. Roll out to 1/4 inch thickness.
Using 3 inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps.
Using 1 1/2 inch Christmas cookie cutter, cut out shape in center of half of the circle cookies.
Arrange whole and cutout cookies on parchment-lined baking sheet.
Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 20 minutes.
Remove cookies from the oven and let them cool.
Spread jam over bottom of each whole cookie. Dust icing sugar over cutout cookies. Place on cookie with jam filling, sugar side up.
Recipe Notes
- Make sure the butter is at room temperature, or else it won't mix well.
- Ensure the flour is sifted before mixing, or else the dough won't come together.
- You can use any cookie cutter shape you would like for the center cutout. I used a Christmas tree, but a candy cane or a star would be cute too.
- Try to work quickly when rolling out the dough, and cutting it with the cookie cutters, because it tends to melt since the butter content is so high. Add more flour if needed.
- You can use any flavoured jam you'd like for these cookies. I used raspberry jam, but you can easily use strawberry, orange, fig, cherry, apricot...anything really!
