Delicious Raspberry Linzer cookies are perfect for Valentine's, or anytime that you're craving something a little bit special. Beautiful with their festive heart shape, the combination of sweet raspberries and crunchy shortbread is truly irresistible.
Why You Will Love This Recipe
These melt in your mouth raspberry linzer cookies are sure to bring a smile to everyone's face. With a buttery shortbread base filled with sweet raspberry jam and sprinkled lightly with powdered sugar, these adorable linzer shortbread cookies are as irresistible in appearance as they are in flavor
With their crispy shortbread style cookie base and decadent raspberry jam filling, these delightful shortbread linzer cookies check off all the boxes when it comes to taste and presentation.
Jump to:
Ingredients
These shortbread linzer cookies come together quickly and easily using simple pantry ingredients - making them a great go-to for busy bakers or those baking on a budget.
Get ready for your kitchen to smell festive when you try out this delicious cookie favorite! Here's what you need to make these delightful raspberry linzer cookies:
- All Purpose Flour
- Sugar - white granulated sugar.
- Butter
- Eggs - save the whites for another recipe.
- Lemon zest
- Vanilla extract
- Almond extract
- Cinnamon - ground.
- Cloves - ground
- Salt
- Raspberry Jam
- Powdered Sugar
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Raspberry Linzer Cookies
This Raspberry Linzer cookies recipe couldn't be easier to make at home, perfect for busy cooks who want the rewards of homemade baking. Let's get baking!
Cream the Butter and Sugar
- Preheat the oven to 350 F then line two cookie sheets with parchment paper. The parchment paper works better than greasing the pan or using non stick baking spray, but you can use it if you don't have parchment paper.
- In a mixing bowl beat the butter and sugar until light and fluffy in texture. Add the eggs, vanilla, and almond extracts, and mix well.
Mix in the Dry Ingredients
- Add the spices to the bowl of creamed sugar, butter, and extracts.
- Add the flour and salt and mix into dough. Cover with plastic wrap and chill 30 minutes.
Cut Out the Tops & Bottom Cookies
- Remove the chilled dough from the refrigerator. Divide the dough in half.
- Roll out one half of the dough and use the large heart shaped cookie cutter and cut out 20 bottom cookies. Place on one of the parchment lined cookie sheets.
- Roll out the second half of the cookie dough. Use the same large shaped cookie cutter and cut out 20 top cookies. Next, using the small heart cookie cutter, cut out a heart shaped middle from the 20 top cookies. Gently place on the second parchment covered cookie sheet.
Finish the Linzer Cookie Tops & Bottoms
- Place all the shortbread linzer cookie tops on parchment paper, and using a small sifter, dust them with powdered sugar.
- Using a small teaspoon, add small dollops of raspberry jam onto the middle of each of the bottom cookies.
- To finish, carefully place a powdered sugar dusted top cookie onto the jam filled bottom cookie. Platter and serve!
Serving Suggestions
Whether you’re indulging on your own or sharing them with friends and family, these delicate raspberry linzer cookies will be sure to satisfy any sweet tooth!
Serve along side our Summer Berry Salad or on a dessert table with our:
- Summer Berry Trifle
- Triple Berry Slab Pie
- Crescent Roll Raspberry Danish
- Danish Wedding Cookies
- Raspberry and White Chocolate Loaf Cake
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
You are not limited to raspberry jam! These linzer shortbread cookies are amazing with lemon curd, apricot jam, and our blackberry jam!
Variations
You can use this raspberry linzer cookies recipe to make a variety of other filling flavors. Be sure to try a few and see which one is your favorite.
- Lemon Linzer Cookies - Follow the raspberry linzer cookies recipe except use lemon curd for the filling.
- Christmas Linzer Cookies - Use the same raspberry linzer cookies recipe but use round cookie cutters for the outer shape of the cookie. Then, use small cookie cutters in the shape of a star, or tree, or bell for the center cut outs. Fill with Nutella, or any filling you prefer.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these delicious shortbread linzer cookies.
Storage
Raspberry linzer cookies can stored at room temperature in an airtight container for up to 3 days or in the refrigerator for a week.
Tips for Success
- Dust the top cookie shapes first, before setting them on top of the jam filled bottom cookies. If you use parchment paper, you can reuse the powdered sugar that does not fall on the cookie tops.
- Do not over bake, remove when lightly golden brown. Your cookies will continue to cook more on the hot cookie sheet during the 5 minute wait before transferring them to a cooling rack.
Frequently Asked Questions
The Linzer torte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. The cookies are shortbread based and jam filled sandwich cookies that look similar to the Lizer torte and have the same flavor profile.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Raspberry Linzer Cookies
Ingredients
- 4 cup flour
- 2 cup butter unsalted
- 1 cup sugar granulated
- 2 eggs
- 1½ teaspoon vanilla extract
- 1½ teaspoon almond extract
- 1 teaspoon lemon zest
- ½ salt
- 2 teaspoon cinnamon ground
- 1 teaspoon cloves ground
- ½ cup Raspberry Jam or any flavor you prefer
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 F, And line two cookie sheets with parchment paper.
- In a mixing bowl beat the butter and sugar until light and fluffy in texture. Add the eggs, lemon zest, vanilla and almond extracts, and mix well.2 cup butter, 1 cup sugar, 2 eggs, 1½ teaspoon vanilla extract, 1½ teaspoon almond extract, 1 teaspoon lemon zest
- Add the spices to the bowl of creamed sugar, butter, and extracts and mix. Add the flour and salt and mix into dough. Cover with plastic wrap and chill 30 minutes.4 cup flour, 2 teaspoon cinnamon, 1 teaspoon cloves, ½ salt
- Remove the chilled dough from the refrigerator. Divide the dough in half. Roll out one half of the dough and use the large heart shaped cookie cutter and cut out 20 bottom cookies. Place on one of the parchment lined cookie sheets.
- Roll out the second half of the cookie dough. Use the same large shaped cookie cutter and cut out 20 top cookies. Next, using the small heart cookie cutter, cut out a heart shaped middle from the 20 top cookies. Gently place on the second parchment covered cookie sheet.
- Bake each pan of cookies for 12 minutes. Remove when lightly golden brown, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
Make the Filled Cookies
- Place all the top shortbread linzer cookie tops on parchment paper, and using a small sifter, dust them with powdered sugar.½ cup powdered sugar
- Using a small teaspoon, add small dollops of raspberry jam onto the middle of each of the bottom cookies.½ cup Raspberry Jam
- To finish, carefully place a powdered sugar dusted top cookie onto the jam filled bottom cookie. Platter and serve!
Notes
- Dust the top cookie shapes first, before setting them on top of the jam filled bottom cookies. If you use parchment paper, you can reuse the powdered sugar that does not fall on the cookie tops.
- Do not over bake, remove when lightly golden brown. Your cookies will continue to cook more on the hot cookie sheet during the 5 minute wait before transferring them to a cooling rack.
Leave a Reply