Raspberry Linzer Cookies
The cutest addition to any holiday table!!
These classic buttery shortbread sandwich cookies are filled with raspberry jam and finished with a dusting of icing sugar. I have always absolutely loved Linzer cookies!! The design is just too cute and they are so much easier than they look to make! When I was deciding what to put in my 2025 cookie boxes, I knew I needed to add these in. They are the perfect cute addition to this holiday season and oh so yummy.
Ingredients
1 cup unsalted butter, at room temperature
¾ cup icing (powdered) sugar, sifted
¼ teaspoon salt
½ teaspoon vanilla extract
2 cups all-purpose flour, sifted
½ cup Italian raspberry jam
Additional flour, for rolling
Additional icing sugar, for dusting
Instructions
Make the Dough
Preheat the oven to 325°F
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, salt, and vanilla on medium speed until light and fluffy, about 3 minutes.
Add the flour and mix on low speed until just combined. The mixture will start to come together into a soft dough.
Transfer the dough to a lightly floured surface and knead gently for about 1 minute, or until a cohesive ball forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up for rolling.
Roll and Cut
Lightly flour your work surface and rolling pin. Roll the chilled dough to ¼-inch thickness.
Using a 3-inch round cookie cutter, cut out as many circles as possible. Gather and reroll the scraps as needed.
Using a 1½-inch Christmas-shaped cutter, cut a window in the center of half of the cookies. These will be the tops.
Bake
Arrange both the solid cookies and the cut-out tops on parchment-lined baking sheets.
Bake on the upper and lower racks, rotating and swapping the pans halfway through, until the edges are lightly golden, 15–20 minutes.
Remove from the oven and let the cookies cool completely on the sheets.
Assemble
Spread a thin layer of raspberry jam over the flat side of each solid cookie.
Dust the cut-out cookies generously with icing sugar.
Gently place the sugared tops onto the jam-coated bottoms to form sandwich cookies.
Notes
For the cleanest cuts, keep the dough chilled. If it softens, refrigerate briefly before continuing.
Italian raspberry jam has a thicker consistency, which helps the cookies stay crisp.
Cookies will keep in an airtight container for up to 4 days.
A Recipe by Madeline May
Raspberry Linzer Cookies
Delicate buttery Linzer cookies filled with sweet Italian raspberry jam and finished with a generous dusting of powdered sugar.
Ingredients
Cookies
Filling
Instructions
- Make the dough Preheat the oven to 325°F. Beat the butter, powdered sugar, salt, and vanilla until light and fluffy, about 3 minutes. Mix in the flour on low speed until a soft dough forms. Turn onto a lightly floured surface, knead gently for about 1 minute, wrap, and chill for at least 30 minutes.
- Roll and cut Roll the chilled dough to 1/4-inch thick on a lightly floured surface. Cut 3-inch circles, then cut a 1 1/2-inch holiday shape from the center of half the cookies.
- Bake Arrange the cookies on parchment-lined baking sheets. Bake for 15–20 minutes, rotating the pans halfway through, until the edges are lightly golden. Cool completely.
- Assemble Spread a thin layer of raspberry jam over each solid cookie. Dust the cutout cookies generously with powdered sugar, then gently sandwich them together.
Storage
Store in an airtight container for up to 4 days.
Make Ahead
Keep the dough chilled while working for the cleanest cookie shapes.
A Note from Madeline May
Italian raspberry jam has a thicker consistency, helping the cookies stay crisp after assembling.
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