Linzer raspberry cookies are yummy, sandwich-style treats filled with sweet raspberry jam. They’re made with buttery dough and dusted with powdered sugar on top, making them look and taste delightful!
Making these cookies is like playing with your food! I love cutting different shapes and seeing the jam peek through. They’re perfect for sharing, but I usually keep a few for myself! 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a tender cookie. If you’re dairy-free, use a vegan butter substitute. Coconut oil can work too, but it might change the flavor and texture slightly.
Granulated Sugar: This sugar sweetens the cookies. For a lower-calorie option, consider using coconut sugar or a sugar substitute like erythritol. Keep in mind that this might affect the cookies’ texture.
Almond Extract: It adds a lovely flavor. If you’re allergic to nuts or don’t have almond extract, vanilla extract or even a bit of lemon zest can provide a tasty alternative.
Almond Flour: Almond flour adds a nutty flavor and tender texture. If you prefer to make them nut-free, just replace it with more all-purpose flour, but your cookies might be a bit less tender.
Raspberry Jam: Feel free to swap for other fruit jams like strawberry or apricot! If you’re looking for a lower-sugar option, try using fruit preserves or a homemade fruit spread.
How Do You Get the Perfect Cookie Texture?
The texture of these cookies is all about how you handle the dough. Here’s how to get them just right:
- Make sure your butter is truly softened, not melted. This helps create a light, fluffy texture.
- When adding flour, mix until just combined. Overmixing can lead to dense cookies.
- Letting the dough chill is super important! It helps the cookies hold their shape and makes them easier to roll out.
- Keep an eye on baking time. Every oven is different, so check the cookies a minute or two earlier than suggested to avoid overbaking.
How to Make Linzer Raspberry Cookies
Ingredients You’ll Need:
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 cups almond flour or finely ground blanched almonds
- 1/4 teaspoon salt
For the Filling:
- 1 cup raspberry jam or preserves (seeded if desired)
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time. You’ll need an additional hour to chill the dough in the fridge before baking. After baking, allow your cookies to cool completely, which will take another 20 minutes. Total time: about 1 hour and 50 minutes.
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This can take about 2-3 minutes. Then, mix in the egg yolk, vanilla extract, and almond extract until everything is combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This helps ensure that the salt and flour are evenly distributed throughout your dough.
3. Mix the Dough:
Gradually add the dry ingredients into the butter mixture, stirring until just combined. It’s important not to overmix, or your cookies may be tough! When the dough comes together, divide it into two equal portions.
4. Chill the Dough:
Form each portion into flat discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling helps firm up the dough, making it easier to roll out later.
5. Preheat and Prepare for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
6. Roll Out The Dough:
On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Try to keep the thickness even to ensure uniform baking. Using a round cookie cutter, cut out cookies from the rolled dough. For half of the cookies, use a smaller heart-shaped cutter to make a window in the center.
7. Bake the Cookies:
Transfer the cut-out cookies to the prepared baking sheets. Bake in the preheated oven for about 10-12 minutes, or until the edges start to turn golden. Keep an eye on them to avoid overbaking, which can make the cookies dry.
8. Cool and Assemble:
Once baked, allow the cookies to cool completely on wire racks. Once cooled, spread about 1/2 teaspoon of raspberry jam on the whole cookies (the ones without the cutout). Then, gently place the cookies with the heart-shaped cutouts on top, creating lovely little cookie sandwiches.
9. Finishing Touch:
Finally, dust the tops of the cookie sandwiches with powdered sugar to make them look beautiful! Now, they’re ready to serve!
10. Enjoy!
Share these delightful Linzer Raspberry Cookies with friends or family, or keep a few for yourself. They’re such a treat!
Can I Use Different Jams for Filling?
Absolutely! While raspberry is traditional, you can use any fruit jam or preserves you like, such as strawberry, apricot, or even blackberry. Just keep in mind that the flavor will change depending on your choice!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can also refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Just allow it to sit at room temperature for about 10-15 minutes before rolling it out to make it easier to handle.
Why Are My Cookies Spreading While Baking?
If your cookies are spreading too much, it could be due to soft butter or not chilling the dough long enough. To fix it, ensure your butter is softened but not melted, and let the dough chill longer in the fridge before rolling out and baking.
