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Raspberry Linzer Cookies Recipe

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★★★★★

4.6 from 84 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange on Baking Sheets: Place both whole and cutout cookies on parchment-lined baking sheets, spacing them evenly.
  7. 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.
  8. Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack.
  9. 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

Find it online: https://lucabites.com/raspberry-linzer-cookies-recipe/