Servings
Font
Back
4.7 from 111 votes

Raspberry Linzer Cookies Recipe

These elegant raspberry Linzer cookies are equal parts delicious and beautiful with their colorful jam centers.

Prep Time
2 hrs
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs 40 mins
Servings: 30 sandwich
Calories: 222 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1½ cups unsalted butter room temperature (3 sticks)
  • 1 cup powdered sugar
  • 2 egg whites room temperature
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup almond flour
  • ¼ teaspoon almond extract
  • 1⅓ cups raspberry jam
  • ½ cup powdered sugar for sprinkling

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
  2. Add the egg whites and beat for another minute. Add the vanilla extract and mix for a few seconds to incorporate.
  3. Add the all-purpose flour and salt and beat on high speed until extremely smooth, about 2 minutes.
  4. Fold in the almond flour and almond extract, mixing until incorporated.
  5. Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
  6. Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
  7. Cut out the base cookies: Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Using a 2-inch linzer cookie cutter without the circle center cutout attachment cut out 30 base cookies. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
  8. Cut out the top cookies: Roll the remaining dough back into a ball. Roll out into a rough rectangle about ¼-inch thick. Place the center circle cutout attachment into the cookie cutter and cut out 30 top cookies. Remove the center cutout so that there is a hole in the cookie before carefully placing the cut-out cookie dough ½ inch apart onto prepared baking sheets. (If you run out of room on your baking sheets, work in batches.)
  9. Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. When cutting the cookies out to finish off the remaining dough, remember to cut a base cookie and top cookie. Continue rolling, cutting, and baking the cookies until all of the dough is used and all of the cookies are baked.
  11. Assemble the cookies. Spoon about 1 teaspoon of jam onto the center of the base cookie (the cookie without the center cut out).
  12. Press a top cookie (the cookie with the center cut out) directly on top making sure that the edges are aligned. This will cause the jelly to come up into the center of the cookie. If the center of the cookie is not filled with jam, you can spoon in a little extra jam to finish filling it. Repeat to make 30 total sandwich cookies.
  13. Once all of the cookies are filled, use a fine mesh sieve to sprinkle powdered sugar over the cookies.

Notes

  • Storage: Store Linzer cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition Information

Serving 1cookie Calories 222kcal (11%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 24mg (8%) Sodium 49mg (2%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 284IU (6%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 30sandwich

Amount Per Serving

Calories 222

% Daily Value*

Serving 1cookie
Calories 222kcal 11%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 24mg 8%
Sodium 49mg 2%
Potassium 34mg 1%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 284IU 6%
Vitamin C 1mg 1%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.