Linzer Raspberry Cookies

Delicate, buttery, melt-in-your-mouth sandwich cookies filled with bright raspberry jam.

Linzer Raspberry Cookies are one of those rare holiday treats that feel both nostalgic and refined. Two soft almond-kissed cookies sandwiched around sweet-tart raspberry jam, with a dusting of powdered sugar that looks like fresh winter snow — they’re timeless, elegant, and surprisingly simple to make.

These cookies bring major holiday charm to any cookie tray. They hold up beautifully for gifting, photograph like a dream, and taste even better the next day as the flavors settle and the jam softens the center ever so slightly.

If you want a cookie that feels special without being fussy, this is the one. Let’s bake a classic.

⭐ Why You’ll Love This Recipe

• Buttery, tender, melt-in-your-mouth texture
• Classic raspberry filling for perfect sweet-tart balance
• Beautiful “window” cut-out top cookies
• Look like bakery showstoppers with minimal effort
• Stay fresh for days (even improve overnight!)
• Easy to customize with different fillings
• Perfect for gifting, cookie swaps, and holiday trays

🥣 Ingredients (with notes)

For the Cookies

• 1 cup unsalted butter, softened — room temperature for easy creaming
• ½ cup granulated sugar
• 1 large egg yolk — adds richness and tenderness
• 1 tsp vanilla extract
• ½ tsp almond extract — classic Linzer flavor
• 2 cups all-purpose flour
• ½ cup almond flour — gives the signature taste & texture
• ¼ tsp salt

For the Filling

• ½ cup raspberry jam — seedless works best
• Powdered sugar — for dusting

🍪 Step-by-Step Instructions

1. Cream butter + sugar

Beat butter and sugar until creamy and smooth, 1–2 minutes.

2. Add yolk + extracts

Mix in egg yolk, vanilla, and almond extract.

3. Add dry ingredients

Whisk flour, almond flour, and salt, then add to the wet mixture.
Mix until dough forms — soft but not sticky.

4. Chill dough

Divide into two disks, wrap, and chill for 1 hour.
(Chilling keeps the shapes sharp.)

5. Roll + cut

Roll dough to ¼ inch thickness.
Cut equal numbers of solid bottoms and “window” tops.

6. Bake

Bake at 350°F (175°C) for 8–10 minutes, until edges are just set.
Cookies should remain pale.

7. Cool completely

Don’t rush this step — warm cookies break easily.

8. Fill + assemble

Dust the top cookies only with powdered sugar.
Spread ½–1 tsp raspberry jam on each bottom cookie.
Gently press a powdered-sugar top cookie onto each.

9. Rest

Let cookies sit for 30–60 minutes so the jam lightly softens the centers.

🌟 Pro Tips for Success

• Chill the dough for clean edges and no spreading.
• Dust ONLY the top cookies — keeps the jam from looking messy.
• Use seedless jam for the prettiest windows.
• If dough cracks while rolling, press it back together — totally normal.
• For shinier jam, warm it 10 seconds in the microwave before spreading.
• For thicker cookies, roll to ⅜ inch.

🎨 Variations

• Strawberry Linzers: use strawberry jam
• Apricot Linzers: a classic Austrian variation
• Chocolate Linzers: fill with Nutella or ganache
• Cinnamon Sugar Linzers: add ½ tsp cinnamon to the dough

🧊 Storage + Make-Ahead Tips

• Room temp: 4–5 days (airtight)
• Fridge: up to 1 week
• Freeze unfilled cookies: up to 2 months
• Freeze filled cookies: freeze flat, then layer with parchment

They actually taste better the next day.

Linzer Raspberry Cookies

Classic buttery Linzer cookies filled with sweet raspberry jam and dusted with powdered sugar. Elegant, festive, and perfect for holiday gifting.

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 cups all-purpose flour
• ½ cup almond flour
• ¼ tsp salt
• ½ cup raspberry jam
• Powdered sugar

1. Cream butter and sugar until smooth.
2. Add egg yolk, vanilla, and almond extract.
3. Mix in flour, almond flour, and salt.
4. Chill dough for 1 hour.
5. Roll to ¼ inch; cut shapes (tops + bottoms).
6. Bake at 350°F (175°C) for 8–10 minutes.
7. Cool completely.
8. Dust tops; fill bottoms with jam; sandwich together.

❓ FAQ

Why did my cookies spread?
Dough wasn’t chilled long enough — chill 1 hour minimum.

Why are my Linzers tough?
Overmixed dough. Mix gently once flour is added.

Can I use different shapes?
Yes! Stars, hearts, snowflakes — all look beautiful.

Does almond flour make a big difference?
Yes — it adds tenderness and classic Linzer flavor.