Linzer Cookies with Raspberry Jam
A mildly sweet cookie plus some sharp raspberry flavor? These Linzer cookies with raspberry jam are the perfect pairing for an afternoon treat – or really, any time of day, let’s be honest.
The jam windows offer a peek inside and give a delightfully delicate vibe to a pretty little treat.
Also, who doesn’t love sandwich cookies? It’s a 2-for-1 situation with the bonus of a yummy filling squished in between. Dust the tops with powdered sugar for a bonus effect, and you have yourself a standout cookie great for holidays or paired with a cup of tea.
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WHAT IS A LINZER COOKIE?
The Linzer cookie hails from Linzer, Austria (hence the name). It consists of two cookies that are a cross between a French sablé and a shortbread – aka very buttery and melt-in-your-mouth – sandwiched around homemade jam.
The top of the cookie has a small cutout, so you can see a pop of the raspberry jam peeking through. Just make sure to dust the cookies with powdered sugar before assembly, to keep the red of the jam vibrant!
Do I need a candy thermometer to make jam? Nope, but you will need a digital thermometer. Jams set properly at 220°F, so be careful not to overcook it.
INGREDIENTS
- Unsalted butter: Provides richness, flavor, and a tender, melt-in-your-mouth cookie texture
- Powdered sugar: Sweetens while keeping the dough soft and delicate
- Granulated sugar: Sweetens the raspberry jam and helps it thicken to a spreadable consistency
- Egg yolk: Adds richness and binds the dough without making the cookies tough
- All-purpose flour: Forms the structure of the cookies while keeping them crisp yet tender
- Ground almonds: Adds nutty flavor and a delicate crumb typical of classic Linzer cookies
- Frozen raspberries: Create a bright, tart jam filling with concentrated berry flavor
- Lemon juice: Balances sweetness and helps the jam set properly
- Ground cinnamon: Adds warm spice that enhances the almond flavor
- Vanilla extract: Rounds out sweetness and adds depth of flavor
- Salt: Sharpens flavors and balances sweetness throughout the recipe
What size cookie cutter do I need? The beauty of Linzer cookies is that you can cut them into almost any shape and size. I used a 3-inch round cutter, but if you use a smaller one, keep a close eye out as the cookies will likely bake faster!
HOW TO MAKE LINZER COOKIES WITH RASPBERRY JAM
Whip the softened butter in a bowl using a mixer until smooth, then sift in the powdered sugar, ground cinnamon, and salt, and mix until combined. In a small bowl, beat the egg yolk until smooth, then gradually add it to the butter mixture in four stages, mixing well after each addition.
Sift in the flour and ground almonds and beat just until combined; the dough should resemble a smooth paste. Place the dough between a folded sheet of parchment paper and use a rolling pin to smear it flat, about ⅛ inch thick.
Transfer the rolled dough to the refrigerator and chill for at least two hours. When ready to bake, preheat the oven to 302°F / 150°C on the convection setting and remove the dough from the fridge.
Cut shapes from the chilled dough and place them on a parchment-lined baking sheet, cutting small windows out of half the cookies to create the tops. Re-roll scraps as needed, re-chilling the dough if it becomes too soft, then bake for 10–12 minutes until the edges are lightly golden and cool completely on a wire rack.
To make the raspberry jam, combine all jam ingredients in a small pan and place over medium-low heat, stirring occasionally. Once the mixture begins to boil, monitor the temperature closely and cook until it reaches 220°F / 105°C.
Immediately remove the jam from the heat and pour it into a heat-safe bowl, keeping in mind it will thicken significantly as it cools. Skim off any foam if desired, then allow the jam to cool completely at room temperature.
For assembly, line up all cookies with cut-out centers and dust them evenly with powdered sugar. Spoon about a teaspoon of jam onto each solid cookie, then gently sandwich with a powdered sugar–dusted top.
3 reasons you’ll love these bakery-style sandwich cookies
TIPS & VARIATIONS
- As you spread dough between the parchment, peel the paper off and pull out wrinkles before re-covering and smoothing it out. This helps prevent wrinkles from baking in the cookies
- Never use flour to roll out this dough, only place it between parchment paper. The flour will dry out the dough too much
- Dust the tops of the cookies with powdered sugar before sandwiching them over the jam, so you don’t cover the jam with sugar
- Once dusted, pick up the cookie by the sides only. Otherwise you’ll risk thumbprints all over your cookie tops
- Swap out the homemade raspberry jam for any of your favorite jam flavors or substitute with fresh curd!
MAKING AHEAD & STORING
The Linzer cookie dough can be made and wrapped airtight in the fridge for up to 3 days before baking. The homemade raspberry jam can also be made in advance and stored in the fridge for up to a month.
Once baked and assembled, the Linzer cookies with raspberry jam can be stored in an airtight container at room temperature. They will last up to 3 days, noting that they will soften over time.
Note: If you swap the jam for a lemon or lime curd, you will need to store the cookies in the fridge!
MORE RASPBERRY RECIPES
- White Chocolate Raspberry Cheesecake
- Mini Chocolate Cakes with Raspberry Glaze
- Lavender Thumbprint Cookies with White Chocolate Raspberry Filling
- Individual Crepe Cakes with Raspberry and Lemon
- Yellow Bunny Cake with Raspberry Buttercream
EQUIPMENT YOU’LL NEED
Equipment
- 3-inch round cookie cutter (or preferred shape)
- Fine Mesh Sieve
- Food Thermometer
- Pot
- Mixer (hand or standing)
- Spatula
- Bowl
- Parchment Paper
- Rolling Pin
- Digital Scale
- Baking Tray
Ingredients
- 110 g butter softened
- 60 g powdered sugar
- Pinch table salt
- ¼ tsp ground cinnamon
- ¼ vanilla extract
- 25 g egg yolk
- 140 g flour
- 35 g ground almonds
- 112.5 g frozen raspberries
- 75 g granulated sugar
- ½ tbsp lemon juice
Instructions
COOKIES
- In a bowl, whip the softened butter with your mixer until smooth
- Sift in powdered sugar, ground cinnamon, and salt. Mix until combined
- In a small bowl, beat your egg yolk until smooth. Then pour a little into the butter mixture, mix, and repeat in four stages, until all added.
- Sift in flour and ground almonds and beat until just combined. Should look like a paste.
- Fold a piece of parchment paper in half and place the dough in between. Use a rolling pin and smear the dough flat until about ⅛ inch thick*
- Place the dough in the fridge for at least two hours
- Preheat the oven to 302F/150C CONVECTION
- Remove the dough from the fridge
- Cut shapes out of the dough and place them on a parchment-lined cookie sheet. Cut small shapes out of the center of half of your cut shapes. These will be the top cookie of your sandwich
- You can re-roll the dough as needed. Re-refrigerate as needed if the dough is too soft
- Bake 10-12 minutes until the edges are lightly golden, remove from the tray and onto a wire rack to cool completely
RASPBERRY JAM
- In a small pan, combine all ingredients and place on the stove over medium-low heat, stirring occasionally
- Once the mixture begins to boil, use a food thermometer to continually check until the jam temperature reaches 220F/105C
- When the jam hits the temperature, immediately remove it from the heat and pour it into a cool bowl. Don’t worry if you think it looks runny, it will thicken a lot as it cools
- If desired, skim the foam off of the jam for a clearer look
- Allow to cool completely at room temperature
ASSEMBLY
- Take all the cookies with a small hole cut in the middle and line them next to each other
- Dust with powdered sugar until tops are evenly white
- Place a teaspoon of jam in the center of each cookie without a hole cut in the middle. Then gently pick up a cookie with the powdered sugar dusting and place it on top
