Raspberry Linzer Cookies Recipe
Introduction
Raspberry Linzer Cookies are delicate, buttery treats filled with tangy raspberry jam and dusted with icing sugar. These classic cookies are perfect for sharing during holidays or any special occasion, offering a delightful balance of sweet and tart flavors.
Ingredients
- 1 cup butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 cups all-purpose flour, sifted
- 1/2 cup Italian raspberry jam
- Extra flour to roll out the dough
- Extra icing sugar for dusting
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a stand mixer fitted with a paddle attachment, beat together the butter, icing sugar, salt, and vanilla until the mixture is light and fluffy, about 3 minutes.
- Step 2: Gradually add the sifted flour to the butter mixture, mixing just until combined and a dough ball forms.
- Step 3: Remove the dough from the mixer and knead it gently with your hands until smooth. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Step 4: On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Add extra flour as needed to prevent sticking.
- Step 5: Cut out 3-inch circles using a cookie cutter. Reroll scraps as needed. On half of these circles, cut a 1 1/2-inch shape (such as a Christmas cookie cutter) from the center to create a window.
- Step 6: Arrange both the whole and cutout cookies on parchment-lined baking sheets.
- Step 7: Bake on the top and bottom oven racks, rotating and switching the pans halfway through, until the edges turn light golden, about 15 to 20 minutes.
- Step 8: Allow the cookies to cool completely on a wire rack.
- Step 9: Spread a thin layer of raspberry jam on each whole cookie. Lightly dust the cutout cookies with icing sugar, then sandwich them on top of the jam-covered cookies with the sugar side facing up.
Tips & Variations
- For extra flavor, try using seedless raspberry or mixed berry jam.
- If you don’t have Italian raspberry jam, any good quality raspberry jam works well.
- Chilling the dough well makes it easier to roll out and reduces spreading during baking.
- Dust the top cookies with powdered sugar just before serving to keep the sugar looking fresh.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 3 days. If unassembled, wrap the dough in plastic and refrigerate for up to 2 days or freeze for longer storage. To enjoy after storing, let cookies come to room temperature before serving. These cookies do not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 2 days or frozen for up to a month. Just thaw in the fridge before rolling out.
How do I prevent the cookies from sticking while rolling out dough?
Use extra flour on your rolling surface and rolling pin to keep the dough from sticking. If the dough becomes too soft, chill it again briefly before continuing.
PrintRaspberry Linzer Cookies Recipe
These Raspberry Linzer Cookies are delicate, buttery sandwich cookies filled with sweet Italian raspberry jam and dusted with icing sugar. Perfectly tender with a subtle hint of vanilla, they offer a delightful balance of rich cookie and fruity filling, ideal for festive occasions or a special treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup icing sugar, sifted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- Extra flour for rolling out dough
Filling and Decoration
- 1/2 cup Italian raspberry jam
- Extra icing sugar for dusting
Instructions
- Prepare the Dough: Preheat the oven to 325°F (163°C). In a stand mixer fitted with the paddle attachment, beat butter, icing sugar, salt, and vanilla extract together until the mixture is light and fluffy, which will take at least 3 minutes. Gradually add the sifted flour and mix until a dough ball begins to form.
- Knead and Chill Dough: Remove the dough from the mixer and knead it gently by hand for about 1 minute until a smooth ball forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- Roll Out Dough: Lightly flour your rolling surface and rolling pin to prevent sticking. Roll out the chilled dough to about 1/4 inch thickness.
- Cut Circles: Use a 3-inch round cookie cutter to cut out circle shapes from the dough. Gather scraps, re-roll, and cut out more circles until all dough is used.
- Cut Centers: On half of the circle cookies, use a 1 1/2-inch Christmas-themed cookie cutter to cut out a shape in the center, creating a window for the jam.
- Arrange on Baking Sheets: Place both whole and cutout cookies on parchment-lined baking sheets, spacing them evenly.
- Bake Cookies: Bake on the top and bottom racks, rotating trays and switching positions halfway through baking. Bake until the edges are lightly golden, approximately 15 to 20 minutes.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack.
- Assemble Cookies: Spread raspberry jam over the bottoms of the whole cookies. Dust the cutout cookies with icing sugar. Sandwich the cutout cookies over the jam-covered whole cookies, icing sugar side up.
Notes
- To ensure even baking, rotate and swap baking sheets halfway through baking.
- Chilling the dough is crucial for easier handling and to prevent spreading during baking.
- You can substitute raspberry jam with any other fruit preserves of your choice.
- Use fresh icing sugar for the dusting to avoid clumps.
- Store cookies in an airtight container to maintain freshness up to one week.
Keywords: Raspberry Linzer Cookies, Sandwich Cookies, Raspberry Jam Cookies, Holiday Cookies, Vanilla Cookies, Butter Cookies
