The Best Linzer cookies Recipe! These Linzer Tarts Cookies are so easy to make! Rich, buttery & delicious with a sweet raspberry jam filling.
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If you're a fan of easy yet incredibly scrumptious desserts, you're in for a real treat with these Raspberry Linzer Cookies.
These cookies are like tiny, edible pieces of art that will have your taste buds dancing with joy.
While they are typically made with raspberry jam and served at Christmas, use whatever jam is your favorite or a seasonal jam to enjoy all year long!
What is a Linzer Cookie?
A Linzer cookie is a cookie that is like a delicious sandwich made of two buttery cookies with a special twist – the top cookie has a little window to show off the sweet jam that's in the middle.
Why we love linzer cookies:
- Jammy Delight: Imagine biting into a cookie filled with sweet raspberry jam – it's like a yummy surprise inside every bite!
- Baking Made Easy: If you're new to baking or just want a fun project, these cookies are perfect – the dough is simple yet delicious, and are so fun to put together.
- Fancy and Fun: These cookies might look fancy, but making them is a breeze; your friends and family will think you're a dessert pro when they see these little edible art pieces!
Linzer Tart Cookie Ingredients
For these linzer tart cookies you'll need:
- unsalted butter
- granulated sugar
- egg
- vanilla extract
- almond extract
- all purpose flour
- almond flour
- raspberry jam
- powdered sugar
How to make Linzer Tart Cookies
- Cream together softened butter and granulated sugar. Add in the egg, almond, and vanilla extracts and mix on medium speed until light and fluffy. In a separate bowl, combine the all-purpose flour and almond flour.
- Gradually add the dry mixture to the butter mixture, mixing until well combined.
- Divide the dough into two equal portions. Flatten each portion into a disk, and refrigerate one while you roll out the other.
- Roll one half of the dough on a lightly floured surface to about ¼ inch. Use a Linzer cookie cutter to cut out your cookies. Half the cookies should have a smaller shape (a heart, Star, flower, or circle) cut out from the center. Place on prepared baking sheets and in the freezer for 5 min.
- Bake at 350° for about 8-10 minutes. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, lightly dust the tops of the cookies with the cutouts with powdered sugar.
- Spread a small amount of raspberry jam on the solid cookies. Place the cookies with the cutout centers on top of the jam-covered cookies to create a sandwich.
Where to find Linzer Cookie Cutters
You can find linzer cookie cutters pretty much anywhere! As long as you have 2 of the same shaped cookie cutters in big & small sizes - you can make Linzer Cookies!
Traditionally Linzer cookies are a circle shape with scalloped edges with a cut out in the center. This set is less than $13 and is perfect for making Linzer cookies!
You can also make Linzer Cookies in different shapes. This set has stars, hearts, diamonds, and more! However, these are smaller cookie cutters, so you'll make more!
Variations on Linzer Tarts Cookies
- Use other jams: While the raspberry jam is traditional for Linzer cookies, you can use any type of jam or filling that you prefer. Strawberry, apricot, or even chocolate spread can be delicious alternatives.
- Make the dough ahead: After preparing the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you're ready to bake, let the dough soften slightly at room temperature before rolling it out and proceeding with the recipe.
- Use other cookie cutters: Linzer cookies are traditionally made with a round shape and a small cutout in the center, you can get creative with different cookie cutter shapes. Hearts, stars, or even simple squares can add a unique touch to your cookies.
How to store Raspberry Linzer Cookies
Storing: Store the Linzer cookies in an airtight container at room temperature for up to 24 hours. Layer them with parchment paper to prevent sticking.
After 24 hours, you should place the cookies in the refrigerator because of the jam. They should stay fresh for about a week.
Freezing: Yes, Linzer cookies freeze well. After baking and assembling the cookies, place them in a freezer-safe container or bag with layers of parchment paper between them.
They can be frozen for up to 2-3 months. Thaw them at room temperature before serving.
Freezing Cookie Dough: We don't recommend freezing this cookie dough!
Substitutions for this Recipe:
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Sugar: We don't recommend substituting white sugar.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract & Almond Extract: Helps to add a distinct flavor to the Linzer cookies, we don't recommend substituting.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Substitutions for All-Purpose Flour.
Almond Flour: Almond flour provides a distinct flavor and texture to Linzer cookies. However, if you don't have almond flour, you can substitute it with an equal amount of all-purpose flour. The cookies will still turn out delicious, but they won't have the same nutty taste.
Jam: You can use any jam you like! Strawberry, apricot, or even chocolate spread would all be delicious in these cookies. If you love chocolate and raspberry try these White Chocolate Raspberry Cookies.
Other cookie recipes:
If you're searching for more cookie ideas, check out our 80+ Best Christmas Cookies!
- Simple Sugar Cookies
- Sugar Cookie Cut Out Recipe
- Best Spritz Cookies
- Raspberry Thumbprint Cookies
- Chocolate Caramel Cookies
Linzer Tart Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar.
- Add in the egg, almond, and vanilla extracts and mix on medium speed until light and fluffy.
- In a separate bowl, combine the all-purpose flour and almond flour.
- Gradually add the dry mixture to the butter mixture, mixing until well combined. The dough will be a bit crumbly but will come together when pressed into a ball.
- Divide the dough into two equal portions. Flatten each portion into a disk, and refrigerate one while you roll out the other.
- Preheat your oven to 350°F Line baking sheets with parchment paper.
- Roll out one portion of the dough on a lightly floured surface to a thickness of about ¼ inch. Use a Linzer cookie cutter to cut out the desired shape of your cookies. Half the cookies should have a smaller shape (a heart, Star, flower, or circle) cut out from the center.
- Place the cookies on the prepared baking sheets, leaving a little space between them. Place cookie sheets in the freezer for 5 min to help stop the dough from spreading as it bakes.
- After 5 minutes, place cookie sheets with the chilled dough directly in the oven. Bake for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Repeat the rolling and cutting process with the remaining dough.
- Once the cookies have cooled completely, lightly dust the tops of the cookies with the cutouts with powdered sugar.
- Spread a small amount of raspberry jam on the solid cookies, do not spread jam on the cookies with the cutout center.
- Place the cookies with the cutout centers on top of the jam-covered cookies to create a sandwich.
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