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Classic Linzer Cookies Easy 30-Minute Raspberry Jam Recipe

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These classic Linzer cookies with raspberry jam are buttery, tender, and just sturdy enough to sandwich a thick layer of jam without falling apart. They come together in about 30 minutes and are perfect for holiday baking or cookie exchanges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 cup (100g) almond flour or finely ground toasted almonds
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • Raspberry jam (seedless preferred), for filling
  • Powdered sugar, for dusting

Instructions

  1. Toast the almonds (if using whole almonds): Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool completely, then grind in a food processor until fine.
  2. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (226g) softened unsalted butter with ½ cup (100g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  3. Add the egg yolks and vanilla: Add 2 large egg yolks and 1 teaspoon vanilla extract. Beat on low speed until just combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together 1½ cups (190g) all-purpose flour, 1 cup (100g) almond flour, ¼ teaspoon salt, and ½ teaspoon cinnamon (if using).
  5. Combine wet and dry: Gradually add dry ingredients to butter mixture, mixing on low until dough just comes together. If too dry, add a teaspoon of cold water.
  6. Chill the dough: Divide dough in half, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (overnight is better).
  7. Preheat the oven: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Roll and cut the dough: On a lightly floured surface, roll one disc to about ⅛-inch thickness. Use a 2-inch fluted round cutter to cut out cookies. For half the cookies, use a smaller cutter to cut a window out of the center. Re-roll scraps once.
  9. Bake the cookies: Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Assemble the cookies: Once completely cool, spread about 1 teaspoon raspberry jam on the flat side of each whole cookie (without window). Top with a cutout cookie, pressing gently to sandwich the jam.
  11. Dust with powdered sugar: Before serving, dust tops of assembled cookies with powdered sugar using a fine-mesh sieve.

Notes

Chill the dough thoroughly to prevent spreading. Roll dough between two sheets of parchment paper to avoid adding extra flour. Do not overbake; cookies should be pale on top with just golden edges. Let cookies cool completely before assembling to prevent jam from melting. Cookies taste even better the day after baking.

Nutrition

Keywords: Linzer cookies, raspberry jam cookies, holiday cookies, easy cookie recipe, butter cookies, almond cookies

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