Raspberry Linzer cookies are one of those treats that feel a little fancy without actually being difficult. They look bakery-worthy, taste rich and buttery, and somehow manage to feel cozy and special at the same time. I make them when I want something classic, but still fun.

What I love most is the balance. The cookies themselves are tender and lightly sweet, while the raspberry jam brings a pop of tartness that keeps every bite interesting. They are delicate, yes, but not precious or fussy.

I have baked these for holidays, casual weekends, and gift boxes, and they never fail to get attention. People always think they take hours of complicated work. The truth is, they just need a little patience and care.

This version stays true to traditional Linzer cookies, with almond flavor in the dough and a bright jam center. The process is straightforward, and once you get into the rhythm, it feels surprisingly relaxing.

Ingredients Needed for the Recipe

• Unsalted butter – Creates the rich, tender base of the cookie.
• Granulated sugar – Adds sweetness and helps with structure.
• Egg yolk – Brings richness and keeps the dough soft.
• Almond extract – Enhances the nutty flavor and pairs beautifully with jam.
• Vanilla extract – Rounds out the sweetness and aroma.
• All-purpose flour – Forms the structure of the cookies.
• Almond flour – Adds softness and a classic Linzer texture.
• Cornstarch – Helps keep the cookies tender, not crumbly.
• Fine salt – Balances the sweetness.
• Raspberry jam – Provides the tart, fruity filling.
• Powdered sugar – Used for the delicate finishing dust.

How to make Raspberry Linzer Cookies?

Step 1 – Make the Dough

Start by creaming the butter and granulated sugar until the mixture looks lighter and fluffy. This step matters more than it seems, and it sets the tone for the texture later on.

Add the egg yolk, almond extract, and vanilla, then mix until smooth. The dough already smells incredible at this point, which is always a good sign.

In a separate bowl, whisk together the flour, almond flour, cornstarch, and salt. Add this to the butter mixture slowly, mixing just until everything comes together.

The dough should be thick but soft. Divide it in half, wrap each portion in plastic wrap, and flatten slightly before chilling for about 45 minutes.

Step 2 – Roll and Cut

Preheat the oven to 350°F or 175°C and line two baking sheets with parchment paper or silicone mats. Give the oven enough time to fully heat before baking.

Take one portion of dough from the fridge and roll it out on plastic wrap, dusting lightly with flour. Aim for an even thickness of about 1/8 inch.

Cut out scalloped circles, then remove the centers from half of them using a smaller cutter. These top cookies are what give Linzer cookies their signature look.

If the dough becomes too soft, slide it back into the fridge for a few minutes. Cold dough is easier to work with and keeps the shapes clean.

Step 3 – Bake

Place the cookies about 2 inches apart on the prepared baking sheets. They spread just a bit, enough to need space but not enough to lose their shape.

Bake one tray at a time for 9 to 10 minutes on the middle rack. Keep an eye on them and remove them before the edges start to brown.

Let the cookies cool on the baking sheet for about 15 minutes, then move them to a wire rack. They are delicate when warm, so patience helps here.

Repeat the process with the second portion of dough and any scraps you have re-chilled. You will be surprised how many cookies this makes.

Step 4 – Fill and Finish

Once the cookies are completely cool, dust the cut-out tops generously with powdered sugar. This step adds sweetness and that classic snowy look.

Spread about 2 teaspoons of raspberry jam onto each bottom cookie. Place a cut-out cookie on top and gently press to spread the jam into the opening.

Assemble the rest the same way, then step back and admire them for a second. They really do look special without much extra effort.

Why These Cookies Always Work

There is something about Linzer cookies that feels timeless. They do not rely on trends or flashy decorations, just solid flavors and good texture.

The almond flour keeps the cookies soft and tender, while the jam prevents them from ever feeling dry. Every bite feels balanced and intentional.

I also appreciate how adaptable they are. You can dress them up for celebrations or keep them simple for everyday treats.

Tips

• Cream the butter and sugar thoroughly for a lighter cookie.
• Chill the dough whenever it feels sticky or soft.
• Roll the dough to an even thickness to ensure even baking.
• Do not overwork the dough, or the cookies may turn tough.
• Remove cookies from the oven before they show much color.
• Dust powdered sugar only on the top cookies, not the jam.

Substitutions and Flavor Swaps

If you do not have unsalted butter, salted butter works fine. Just skip the added salt in the recipe to keep the balance right.

Almond extract is optional, but I recommend using it if possible. If not, extra vanilla extract can stand in without overpowering the dough.

Raspberry jam is classic, but strawberry jam, lemon curd, or orange marmalade also work beautifully. Each one gives the cookies a slightly different personality.

For gluten-free needs, a good quality gluten-free flour blend can replace the all-purpose flour. The texture changes slightly, but the cookies still hold together well.

Make Ahead and Storage

These cookies store well, which makes them great for planning ahead. Once filled, keep them in an airtight container at room temperature for up to four days.

If stacking them, place parchment paper between layers to protect the powdered sugar and jam. They stay neat and pretty that way.

The dough itself freezes well for up to one month. I usually thaw it in the fridge overnight before rolling it out.

You can also freeze the baked, unfilled cookies. Fill and dust them only after they return to room temperature for the best finish.

Serving and Gifting Ideas

Raspberry Linzer cookies look especially nice on a simple plate with minimal decoration. Their shape and color do most of the work.

I like packing them into small boxes with parchment paper when gifting. They feel thoughtful and handmade, without being overdone.

They also pair nicely with coffee or tea, making them a great addition to casual gatherings or afternoon breaks.

If you enjoy baking cookies that feel classic and comforting, this recipe is one you will come back to again and again.