Name: Raspberry Linzer Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Austrian
Ingredients: 2 sticks unsalted butter, room temperature; 2/3 cup granulated sugar; 1 egg yolk; 2 teaspoons almond extract (optional); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2/3 cup superfine almond meal or almond flour; 1 tablespoon cornstarch; 1/4 teaspoon fine salt; raspberry jam; powdered sugar for dusting

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The scent of buttery cookies mingling with the sweet tang of ripe raspberries will warm your kitchen like a fond memory. Raspberry Linzer Cookies, with their delicate texture and beautiful appearance, are not just a treat; they’re an experience. Imagine crisp cookie edges hugging a bright red raspberry filling, dusted with powdered sugar that glistens like freshly fallen snow. These cookies are perfect for holiday gatherings, afternoon teas, or simply an indulgent moment just for you. I remember baking these cookies with my grandmother, her laughter mixing with stories about her childhood in a quaint little town. That joyful spirit lives on every time I make them. Join in on the fun and bring a touch of nostalgia to your baking adventures with these delightful Raspberry Linzer Cookies!

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

Are you ready to impress your friends and family with a deliciously charming treat? These Raspberry Linzer Cookies are sure to become a favorite. They’re nearly foolproof, irresistibly tasty, and beautifully eye-catching. Bake a batch swiftly, and before you know it, you’ll have cookies perfect for snacking, sharing, or even gifting. Plus, if you’re looking for a gluten-free twist, almond flour is a great alternative. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in no time, with just 10 minutes of prep and another 10 for baking!
Irresistible Flavor: The combination of buttery cookie and tart raspberry jam is simply mouthwatering.
Eye-Catching Appeal: Their adorable design makes them impressive on any dessert table.
Flexible Serving: Ideal for anytime — afternoon snacks, holiday treats, or even breakfast!
Diet-Friendly Options: Easily substitute for gluten-free almond flour if needed.

Ingredients You’ll Need

Unsalted Butter: Two sticks should be kept at room temperature to blend seamlessly into the cookie dough.
Granulated Sugar: Provides sweetness and helps achieve the light texture; granulated is preferred for creaming.
Egg Yolk: Adds richness and moisture; avoid using whole eggs for this delicate cookie.
Almond Extract (Optional): Just a touch enhances the nutty taste, but vanilla extract works beautifully on its own.
Vanilla Extract or Bean Paste: Essential for flavor; choose pure extract for the best result.
All-Purpose Flour: Ensures a sturdy structure for these cookies; do not substitute unless necessary.
Superfine Almond Meal or Almond Flour: It gives these cookies their signature flavor and texture; substitute with regular flour cautiously.
Cornstarch: Lightens the texture, yielding a more tender cookie.
Fine Salt: Balances sweetness; don’t omit, as it’s essential for flavor.
Raspberry Jam: The star of the show! Use quality jam for the best results.
Powdered Sugar: For that finishing touch; it makes everything sweeter and is perfect for dusting.

How to Make Raspberry Linzer Cookies

Prepare Your Dough: In a spacious bowl or using a stand mixer, cream together 1 cup of softened unsalted butter and 2/3 cup of granulated sugar. Mix at medium-high speed until the mixture is light and fluffy, usually about 2-3 minutes. It’s crucial for incorporating air, which gives the cookies a tender crumb. Add 1 egg yolk, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract, and blend until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2/3 cup of almond flour, 1 tablespoon of cornstarch, and 1/4 teaspoon of fine salt. This mixture creates the structure of your cookies, and whisking ensures even distribution of the dry components. Gradually add this dry mix into the creamed butter mixture on low speed. Mix just until incorporated; over-mixing can toughen the cookies. Your dough will be quite thick.

Chill the Dough: Divide the dough in half and wrap each section tightly in plastic wrap. Flatten each portion into a rectangle about 1/4 inch thick. This will expedite rolling later. Chill in the refrigerator for about 45 minutes. If you’re short on time, even a quick 10-minute chill can help with handling the dough.

Preheat and Prepare: About 30 minutes before you’re ready to roll, preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper. This preparation ensures your oven is perfectly heated, helping your cookies bake evenly.

Roll Out the Dough: Remove one chilled dough portion from the fridge. On a clean counter, lay the plastic wrap out flat and turn the dough onto it, dusting surfaces with flour. Roll the dough to a thickness of 1/8 inch. If cracks appear, simply incorporate them back together with your rolling pin. If the dough feels too soft, return it to the fridge for an additional 5-10 minutes to firm up.

Cut Out Cookies: Using a flour-dusted scalloped cookie cutter, cut out 1 1/2-inch circles from the rolled-out dough. Be sure to create a second set with a smaller cutter (3/4-inch) to remove centers from half the cookies. Remember to re-roll the scraps as needed until you’ve used all the dough. Placing cookies about 2 inches apart on the baking sheet will give them space during baking.

Bake and Cool: Bake one tray at a time in the middle of the oven for about 9-10 minutes. Keep a close eye, pulling the cookies from the oven when the edges look just set but not browned. Let them cool on the pan for about 15 minutes before transferring to a wire rack. They should feel firm yet tender to the touch.

Decorate and Assemble: Once the cookies are completely cool, dust powdered sugar generously over the tops of the cut-out cookies. Spread 2 teaspoons of raspberry jam onto the flat side of the cookies without cut-outs. Top each with a cut-out cookie, gently squeezing to let the jam ooze into the holes. This creates a lovely jam-filled window, making them look even more attractive. Enjoy your cookies with those you love!

Storing & Reheating

Store your Raspberry Linzer Cookies in an airtight container at room temperature for up to four days. If you’d like to keep them longer, transfer them to the fridge where they’ll last about a week. You can also freeze them for up to three months. Just make sure to wrap each cookie individually in plastic wrap to keep them from sticking together. To refresh the flavors, simply set them out at room temperature for a few minutes before enjoying; this will help restore their lovely texture.

Chef’s Helpful Tips

Always ensure your butter is at room temperature; cold butter won’t cream properly.
Avoid baking your cookies too long; they should maintain a light color and soft centers for the best texture.
When rolling your dough, use plenty of flour to prevent sticking but try not to overdo it, as too much can alter the dough of your cookies.
If you’re feeling adventurous, swap raspberry jam for other flavors like apricot or mixed berry.
Make ahead! The dough keeps well in the fridge for up to two days, so you can prepare it ahead of time for stress-free baking.

The buttery richness paired with a layer of zesty raspberry jam makes these cookies a delight at any gathering. They’re not just classic; they’re timeless. Baking these Raspberry Linzer Cookies is an invitation to reconnect with joyful traditions or start new ones. Feel free to play with flavors and shapes, and most importantly, indulge into their deliciousness. Enjoy every moment of making and sharing these delightful treats!

Recipe FAQs

Can I use a different flavor of jam?

Absolutely! While raspberry jam is a traditional choice for Linzer cookies, feel free to experiment with your favorites. Apricot, strawberry, or even blueberry jams can create a beautiful and delicious result. Just make sure to choose a high-quality jam for the best flavor.

How can I make these cookies gluten-free?

To create a gluten-free version of Raspberry Linzer Cookies, substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. This usually contains a mix of gluten-free flours that mimic the texture of wheat flour, yielding excellent results.

What should I do if my dough is too sticky?

If your dough feels too sticky to roll out, try chilling it for an additional 10 to 15 minutes. Also, lightly flour your work surface and rolling pin. If it remains tacky, you may sprinkle a small amount of flour into the dough while mixing until it reaches a workable consistency.

How do I know when my cookies are done baking?

It’s essential to keep an eye on your cookies during baking. They are done when the edges are set but not browned. The center may look a bit soft, so don’t worry—you want to pull them out when they still seem a tad underbaked! They will firm up upon cooling.