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Raspberry Linzer Cookies

Raspberry Linzer cookies dusted with powdered sugar and filled with red raspberry jam in various cut-out shapes.
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These Raspberry Linzer Cookies feature a buttery shortbread base and a vibrant raspberry jam center, dusted with powdered sugar for a festive and delicious treat that’s perfect for holidays and special occasions.

Ingredients

Scale
  • 225g (1 cup) unsalted butter, room temperature
  • 100g (¾ cup) powdered sugar, plus extra for dusting
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 300g (2½ cups) all-purpose flour, sifted
  • 100g (1 cup) almond flour (optional for nut-free)
  • ½ tsp baking powder
  • ¼ tsp salt
  • Raspberry jam, as needed (seedless preferred)

Instructions

  1. Cream the butter and powdered sugar until light and fluffy (3–5 minutes).
  2. Add egg yolks and vanilla extract, mixing until combined.
  3. Sift together flour, almond flour, baking powder, and salt. Gradually mix into the wet ingredients to form a dough.
  4. Shape dough into a disc, wrap it in plastic, and chill for at least 1 hour.
  5. Roll out dough on a floured surface to ¼-inch thickness. Cut into shapes using cookie cutters, making sure to cut a center hole in half of them.
  6. Chill cut cookies briefly to help them retain shape during baking.
  7. Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool completely on wire racks.
  8. Dust the tops (with cut-outs) with powdered sugar.
  9. Spread jam on the bottom halves and sandwich together with dusted tops.
  10. Let cookies set at room temperature or refrigerate briefly before serving.

Notes

  • Use thick, seedless jam to avoid soggy cookies.
  • Do not overwork dough when rerolling scraps.
  • Store assembled cookies in an airtight container for up to 3 days.
  • Unassembled cookies can be frozen for up to 2 months.
  • Chill dough before cutting to maintain shape.

Nutrition

Find it online: https://recipeeasily.com/raspberry-linzer-cookies-recipe/