Name: Raspberry Linzer Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Unsalted Butter (1 cup, room temperature); Granulated Sugar (2/3 cup); Egg Yolk (1); Almond Extract (2 tsp, optional); Vanilla Extract (1 tsp); All-Purpose Flour (2 cups); Superfine Almond Meal or Almond Flour (2/3 cup); Cornstarch (1 Tbsp); Fine Salt (1/4 tsp); Raspberry Jam (2 cups); Powdered Sugar (1/4 cup)

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The sweet aroma of baking cookies wafts through the air, beckoning you to the kitchen. Picture these charming Raspberry Linzer Cookies adorned with a delicate dusting of powdered sugar, their buttery texture just waiting to melt in your mouth. With vibrant, ruby-red raspberry jam peeking through the heart-shaped cutouts, each bite bursts with flavor, making your heart sing with delight.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Linzer Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Linzer Cookies

These cookies remind me of childhood afternoons spent at my grandmother’s house, where baking felt like a warm hug. We’d roll out dough together, giggling as we cut out the shapes, and I’d sneak spoonfuls of the luscious raspberry jam when she wasn’t looking. As the seasons change and family gatherings approach, these cookies serve not only as a treat but as a cherished symbol of togetherness. I can’t wait for you to experience the same joy I feel when making these delightful treats!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes to prep and another 10 to bake, allowing you to whip these up in about an hour!
Irresistible Flavor: Buttery cookies with a hint of almond and sweet-tart raspberry jam make every bite a delight.
Eye-Catching Appeal: Perfect for holiday celebrations, parties, or even just a cozy afternoon treat, they’re as beautiful as they are tasty.
Flexible Serving: Great as a dessert, snack, or breakfast treat, and they can fit any occasion!
Diet-Friendly Options: Want to customize? You can explore gluten-free or vegan alternatives for this recipe!

Ingredients You’ll Need

Unsalted Butter (1 cup, room temperature): This is essential for the cookie’s rich flavor and tender texture. Leave it out for about 30 minutes before use for the best results.
Granulated Sugar (2/3 cup): Adds sweetness and helps create a lovely texture. For a less sweet option, you can substitute with coconut sugar.
Egg Yolk (1): Works as a binding agent, creating that tender crumb. You can use a flaxseed egg for a vegan version.
Almond Extract (2 tsp, optional): Adds a lovely nutty flavor that complements the raspberry perfectly. If you’re not a fan, feel free to skip it.
Vanilla Extract (1 tsp): Always a baker’s favorite for that warm, sweet undertone. Consider using vanilla bean paste for a more intense flavor.
All-Purpose Flour (2 cups): The foundation of the cookie, delivering structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
Superfine Almond Meal or Almond Flour (2/3 cup): This gives the cookies their distinctive flavor and texture. You can make your own by finely grinding blanched almonds.
Cornstarch (1 Tbsp): Helps keep the cookies tender and light. Don’t skip this ingredient for the perfect chewy crumb!
Fine Salt (1/4 tsp): Just a pinch enhances all the flavors; don’t leave it out.
Raspberry Jam (2 cups): The star filling! Choose a high-quality jam for the best taste, or use homemade for a personal touch.
Powdered Sugar (1/4 cup): For dusting the top cookies, adding a sweet finishing touch.

How to Make Raspberry Linzer Cookies

Gather Ingredients: Start by setting out all your ingredients on the countertop. Make sure the butter is at room temperature; this ensures it will cream well with the sugar, creating the perfect base for your **Raspberry Linzer Cookies**.

Preheat and Prepare: Preheat your oven to 350°F (175°C). While it’s heating, line two large baking sheets with parchment paper or silicone baking mats, ready for those adorable treats.

Beat Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the room-temperature butter and granulated sugar together on medium-high speed. Keep beating until the mixture becomes light and fluffy, which should take about 2 minutes.

Incorporate Wet Ingredients: Add the egg yolk, almond extract, and vanilla extract to the butter-sugar mixture. Mix on medium speed until everything is just combined—this step adds a delightful richness to your cookies.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and fine salt. This is where the magic happens, as these ingredients come together to create a tender cookie.

Mix Dry into Wet: Gradually add the flour mixture to the butter mixture on low speed, mixing until just incorporated. It’s important not to overmix to ensure your cookies stay light and so wonderfully tender.

Chill Dough: At this point, the dough will be quite thick. Divide it into two portions, wrap each in plastic wrap, and flatten them into rectangles about 1/4 inch thick. Chill the dough in the refrigerator for about 45 minutes, making it easier to roll out later.

Roll Out Dough: Once chilled, take one portion out of the fridge while keeping the other cool. Place the dough between sheets of plastic wrap and dust both sides with flour. Roll it out to about 1/8 inch thick, and don’t worry if it cracks—just press it back together gently.

Cut Cookies: Use a flour-dusted 1.5-inch scalloped cookie cutter to cut out circles from the dough. For half of those cookies, use a smaller cutter to create center cutouts. This will allow the raspberry jam to peek through beautifully when assembled!

Bake Cookies: Place the cookies on the prepared baking sheets, about 2 inches apart. Bake one tray at a time for about 9-10 minutes, checking frequently until they’re just set but not browned. Let them cool on the pan for about 15 minutes before transferring them to a wire rack.

Repeat with Remaining Dough: Gather and knead together the dough scraps, wrap them up, and chill again before rolling out the second batch. Once more, repeat the rolling and cutting process.

Dust and Fill Cookies: Once the cookies are completely cooled, generously dust the tops of the cookies with cutouts using powdered sugar. Spread about 2 teaspoons of raspberry jam on each base cookie, and sandwich them with the sugared cutout tops, pressing gently to let the jam ooze a bit through the holes.

Storing & Reheating

To keep your Raspberry Linzer Cookies fresh, store them in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate them in a sealed container for up to a week. For longer storage, these cookies freeze beautifully for up to 3 months. Just make sure to separate layers with parchment paper. When you’re ready to enjoy them, simply let them thaw at room temperature or gently reheat them in a preheated oven at 300°F (about 5 minutes) to refresh their delightful texture.

Chef’s Helpful Tips

Make sure your butter is correctly softened to room temperature to get that perfect creamy texture when mixing.
Avoid overworking the dough; if it’s too sticky, chill it a bit more to make rolling easier.
Feel free to experiment with different jams, like cherry or apricot, if raspberry isn’t your favorite.
Cookies should be baked until they are just set; the edges should barely start to turn golden.
Cut your cookies quickly to prevent them from getting too warm, which can make them difficult to handle during baking.
These cookies can be assembled in advance and stored as mentioned for a quick treat when company comes!

The joys of baking go beyond the finished product. Each batch of Raspberry Linzer Cookies not only fills your home with warmth but also offers a moment to connect, reminisce, and create new memories. Whether you savor them with a cup of tea or share them with loved ones, they’re a delightful addition to any occasion. Don’t hesitate to experiment with flavors or decorations, making this recipe truly your own. So, gather your ingredients and get ready to treat yourself; you won’t regret it!

Recipe FAQs

Can I use a different type of jam?

Absolutely! While raspberry jam is traditional, you can easily swap it out for your favorite flavors. Apricot, strawberry, and cherry jams all work beautifully and can provide a new twist on your cookies.

What if my dough is too sticky to roll out?

If your cookie dough feels sticky, simply chill it for another 15 minutes. This will help firm it up and make it much easier to roll out without sticking to your surfaces.

Can I make these cookies in advance?

Yes! You can bake the cookies in advance and store them in an airtight container. They also freeze well, so you can prepare them several weeks ahead for special occasions.

What’s the best way to cut the cookies?

Using a flour-dusted cookie cutter ensures clean edges. If you don’t have a cutter handy, a round glass can work as a substitute! Just be sure to roll the dough out evenly for consistent shapes.

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Raspberry Linzer Cookies

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Author: Danae
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American

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Description

These delightful Raspberry Linzer Cookies feature a buttery texture and sweet-tart raspberry jam, making them a perfect treat for celebrations or a cozy afternoon snack. With simple prep and flexible options, they’re sure to become a favorite!

Ingredients

Unsalted Butter (1 cup, room temperature)
Granulated Sugar (2/3 cup)
Egg Yolk (1)
Almond Extract (2 tsp, optional)
Vanilla Extract (1 tsp)
All-Purpose Flour (2 cups)
Superfine Almond Meal or Almond Flour (2/3 cup)
Cornstarch (1 Tbsp)
Fine Salt (1/4 tsp)
Raspberry Jam (2 cups)
Powdered Sugar (1/4 cup)

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Instructions

Gather Ingredients: Set out all ingredients, ensuring butter is at room temperature.
Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Beat Butter and Sugar: Beat butter and sugar until light and fluffy, about 2 minutes.
Incorporate Wet Ingredients: Mix in egg yolk, almond extract, and vanilla extract.
Combine Dry Ingredients: Whisk together flour, almond flour, cornstarch, and salt in another bowl.
Mix Dry into Wet: Gradually add dry mix to wet mix, mixing until just incorporated.
Chill Dough: Divide dough, wrap, and chill for about 45 minutes.
Roll Out Dough: Roll chilled dough to 1/8 inch thick between plastic wrap.
Cut Cookies: Use a cookie cutter to cut shapes, creating cutouts for half.
Bake Cookies: Bake for 9-10 minutes until just set, then cool.
Dust and Fill Cookies: Dust cutout tops with powdered sugar, spread jam on bases, and sandwich.

Notes

Ensure butter is softened adequately for a creamy texture during mixing.
Experiment with various jams if raspberry is not your preference, like apricot or cherry.
Store cookies in an airtight container; they freeze well for longer storage.