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Indulge in the timeless delight of our Raspberry Linzer Cookies, where every bite is an experience in refined sweetness. Each cookie is crowned with a jewel-like center of vibrant raspberry jam, adding a burst of fruity perfection. They come together in just about 50 minutes, making them an easy and elegant addition to any occasion.
This delectable recipe seamlessly blends rich buttery goodness with a subtle hint of almond. Whether it's for the holidays, special occasions the Valentines Day, or simply to satisfy your sweet cravings, these charming treats are a delightful choice.
These jam filled cookies are similar to Heart Thumbprint cookies or these cookie cutter based Snowflake Sugar cookies.
🍪 Why To Try This Recipe
Fancy & Fun - these cookies look fancy with their peak-a-boo jam filled center.
Flavorful - full of buttery, almond and raspberry jam flavors.
Versatile - it's easy to change the shape, flavor and look of these cookies to make them perfect for serving at different occasions.
- Mixing Bowl
- Hand or Stand Mixer
- Large spoon or Spatula
- Cookie sheet
- Measuring Cups
- Measuring Spoon
- Rolling Pin
- 2.5 inch cookie cutter
- Small (.5 inch or so) cookie cutter - same shape as the 2.5 inch or you can use a round piping tip.
- Unsalted butter - softened
- Granulated Sugar
- Egg Yolk
- Vanilla Extract
- Almond Flour
- Raspberry Jam
- Powdered Sugar
See recipe card for quantities.
📖Substitutions & Variations
Try out these ingredient substitutions and flavor variations to make these cookies suit your taste preferences and what you have available in your kitchen.
- Change the filling - you can change the taste and color of these cookies by changing the filling. Try out lemon curd, strawberry jam or even mint jelly.
- Add sprinkles or icing - skip the powdered sugar and use a glaze icing, colored icing or sprinkles to change up the look of the cookies.
- Add more flavor - add 1 teaspoon of lemon, almond, peppermint or any other flavor extract you desire.
- New shapes - use different shaped cookie cutters to make them different shapes such as hearts, circles or stars.
Looking for other cookie cutter cookies? Try out these Holiday Gingerbread Men Cookies.
Follow along with these easy step-by-step instructions to whip up a batch of these Raspberry Linzer cookies.
Step one: Line the cookie sheet with parchment paper or grease it with non-stick cooking spray. Also, start the oven pre-heating at 350 degrees Fahrenheit.
Step two: Add sugar and softened butter to the mixing bowl. Cream it together on medium high speed for 2 - 3 minutes or until light and fluffy.
Step three: Add egg yolk and vanilla and beat at medium speed until well combined.
Step four: Slowly mix in flour, almond flour and cinnamon into the bowl at low speed until just combined. Then, refrigerate the dough for about 30 minutes; or freeze for 10 - 15 minutes.
Step five: Lightly flour counter, then roll dough to ⅛ inch thick. Use the 2.5 inch cookie cutter to cut out cookies. Re-roll scraps and continue cutting until all dough is used. Then, use the smaller cookie cutter to cut a center from half of the cookies.
Step six: place cookies on baking sheet and bake for 12 - 15 minutes or until edges are light brown. Allow to cool and then add a dollop of jam to centers of the cookies without centers. Place the tops on and then sprinkle with powdered sugar.
Hint: use a teaspoon to add the jam and then when placing the top on each cookie, use gentle pressure and lightly twist to secure the top without breaking the cookies.
⭐Recipe Tips for Success
- Don't overwork dough - it's important not to overwork the dough or the cookies will be tough. Mix and roll them only the amount they need.
- Use all the dough scraps - keep gathering the scraps of dough up and re-rolling them to cut more cookies so that you can use all the dough.
- Don't overbake cookies - remove the cookies from the oven when the edges are just light brown, they will continue to cook as they cool.
- Right temperature dough - you want the dough to be chilled so that it is not too sticky when rolling it out. But, if it gets too cold it won't roll well. Make sure that the dough slightly wilts if you pick it up.
Store these in the refrigerator for 5 days in an airtight container or freeze for up to a year. Store the dough for 2 - 3 days in the refrigerator or freeze for 3 months.
Raspberry Linzer Cookies
- 2.5 inch cookie cutter circle, heart or other shape
- .5 inch cookie cutter (or similar size) same shape as 2.5 inch
- Rolling Pin
- cookie sheet
- Mixing bowl
- Hand or Stand Mixer
- Spoon or Spatula
- measuring cups
- Measuring Spoons
- .75 tablespoon Butter softened
- .5 Cup Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1 ⅓ Cup Flour
- .75 Cup Almond Flour
- .24 teaspoon Salt
- Raspberry Jam
- Powdered Sugar
- 1 Egg Yolk
- Line the cookie sheet with parchment paper or spray it with non-stick cooking spray.
- Get the oven preheating at 350 degrees Fahrenheit.
- Add .75 cups of softened butter and .5 cup of sugar to the mixing bowl. Cream them together on medium high speed until light and fluffy. This usually takes about 2 - 3 minutes.
- Add 1 egg yolk and 1 teaspoon of vanilla and beat on medium speed until well combined.
- Turn the mixer on low and slowly add 1 ⅓ cups flour, .75 cups almond flour, 1 teaspoon cinnamon and .25 teaspoon sea salt. Continue mixing until ingredients are all thoroughly combined.
- Place the dough into the fridge for 20 - 30 minutes or freezer for 10 - 15 minutes.
- Lightly flour the counter, then roll the dough out to about ⅛ inch thickness. Then, use the 2.5 inch cookie cutter to cut the dough. Take the scraps and re-roll dough and continue cutting until all dough is used.
- Take the smaller cookie cutter and use it on the center of half of the cookies.
- Place all cookies an inch or so apart on the baking sheet and bake for 12 - 15 minutes or until edges are light brown.
- Allow cookies to completely cool.
- Take small spoonfuls of jam and place in the center of the bottoms of the cookies.
- Then, take the cookie tops and lightly press and twist to secure them.
- Finally, add a small sprinkle of powdered sugar to the top of each cookie.
- Storage - keep cookies for 5 days in the fridge in an airtight container or freeze for a year. Keep dough in fridge for 2 days or freeze for 3 months.
- Change flavor - add 1 teaspoon lemon, almond or other extracts. Or, use lemon curd, mint jelly or other jams as the filling
- Correct dough temperature - dough that is too warm will be too sticky to roll, too cold will be too hard to roll. Dough should slowly wilt in your hand when picked up.
- Don't work dough too much - overworked dough will make tough cookies. Mix and roll just enough to get it done, don't overdo it.