Raspberry Linzer Cookies
Buttery shortbread hearts are sandwiched with a sweet homemade raspberry jam filling. These classic Linzer cookies make a lovely holiday treat!
It’s the last weekday before Valentine’s Day! Are you ready? Do you have all the cards written out and the little gifts bought?
Or is there maybe someone lingering on your list that could use a thoughtful gesture?
These classic Linzer cookies are fun to make and perfect for gifting. They’re so pretty, and they taste even better than they look. Honestly, when I took my first bite I did a little bit of a double-take. Have you ever done that? I thought I knew what to expect, but these definitely exceeded my hopes!
The cookie itself is buttery and tender-crisp. It’s my favorite cut-out cookie recipe, easy to make with just a handful of pantry staples, and the best thing about it is, the shapes do NOT spread in the oven, at all. Not even a little bit. The hearts are just as pretty coming out of the oven as they were going in. Definitely bookmark this recipe, because it’s a winner for sure and you’re going to want it again come Christmastime.
But I really think the homemade filling is what makes the whole recipe. I know that homemade jam sounds like a big ordeal but it’s really nothing more than fruit and sugar simmered together until thick. It takes about 10 minutes and it makes all the difference in the world! The raspberries cook down and their flavor intensifies like whoa. Try it!
The cookie cutters you see me using there are from this set.
And if you’re looking for other Valentine’s Day recipe ideas, be sure to check out this epic roundup I put up the other day! Have a great weekend and a happy Valentine’s day too!
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Raspberry Linzer Cookies
- 2 cups (240 g) frozen raspberries
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter,, cold
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 3/4 cup (96 g) cornstarch
- 3 1/2 cups (437.5 g) all-purpose flour, (you may need as much as 4 cups)
- 2 tablespoons powdered sugar,, for garnish
To make the jam filling
- Place the frozen raspberries and sugar in a small pot and cook over medium-high heat, stirring, until the fruit has broken down and the mixture is syrupy.
- Continue to cook until thickened, about 5 minutes.
- Allow the jam to come to room temperature, then refrigerate.
To make the cookies
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
- Place the butter and sugar in a large mixing bowl, and cream together on medium-low speed until smooth.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the vanilla, salt, and cornstarch.
- Add the flour, about 1/2 cup at a time, mixing on medium-low speed after each addition. Stop adding flour when the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (If making the dough ahead, be sure to add a little less flour.)
- Roll the dough out between 2 sheets of parchment paper, to a thickness of about 3/8-inch.
- Use a heart-shaped cookie cutter to cut shapes. Use a smaller, fluted heart cutter to cut windows in half the cookies.
- Bake for 10-14 minutes, or until the edges are just barely beginning to turn golden.
- Cool completely. Then spread the jam on the bottom heart, top with a second, open-heart cookie, and dust with powdered sugar.
I just made a batch for Valentine’s Day and they were absolutely yummy! I wish I could post a picture. I was so proud of the homemade jam. Thanks for the extra prodding on making the jam, it was definitely worth it as the raspberry flavor was much more intense. I did omit the cornstarch and replaced with almond flour in equal measure, hoping for a bit softer texture as that is my personal taste preference. I’m not a expert baker, so honestly not sure what difference that little bit made, but the baked cookies were a soft texture, and could have been regardless of almond flour. The dough rolled just a tad bit sticky, but keeping it between the two layers of parchment helped that issue. I also added a tsp of almond extract and two tsp vanilla. I love raspberry and almond flavor combination. This is a two thumbs up/five stars great recipe, as my family and co-workers ravings will attest! Thanks so much for sharing.
This is my second baking of a recipe from this site, and both have turned out great and were equally scrumptious. My next bake is Allie’s Morning Glory Muffins 😉
So happy you were pleased Susan! I love that you added almond. That is a favorite flavor combination for me as well!
I made these yesterday and they came out great! Perfect shapes, no spreading. As indicated in the recipe, roll out the dough between 2 sheets of parchment. Chill in freezer for a few minutes. Cut out cookie shapes quickly. If dough gets too soft to work with put it back in the freezer and the cut cookies will peel off the parchment easily. I used Smuckers Natural Squeezable Strawberry Jam to save a little time. Time consuming but these cookies are so pretty.
I wanted to a picture of my beautiful cookies, but don’t see a way to do it.
So glad they worked well for you Lisa! Thanks so much for the tip about freezing. Very useful!
These cookies are very easy to make and looks wonderful……but if you drop that cornstarch you can enjoy the taste too, not only the look 🙂 Without the cornstarch you have wonderful shortbread hearts that melts in your mouth! A little harder to manage, but the taste will be worth it I promise 🙂
Do not use this recipe. The cookies were hard as a rock, be prepared to go to dentist if you eat one.
They should not be hard. I bake them often and they bake up with a tender, shortbread-like texture. Not crunchy, but not soft either. They are buttery and melt-in-your mouth.
Hello Allie!!! I have a question, do you have to cool de dough in the fridge?
Hey Corin! No you do not. It’s actually better if you don’t. This dough will become dry as it sits, so it’s best if you roll, cut, and bake right away. Good luck and enjoy!
These are perfect for Valentine’s Day! I’ve only eaten, but never actually made Linzer cookies. That needs to change!
The perfect cookie for Valentine’s Day!
My raspberry jam is very liquidy. What do you suggest
The jam should be cooked until thickened. Hope that’s helpful!
What beautiful cookies!
These cookies are beautiful!
Hands down my favorite cookie in the history of cookies. 🙂
A classic cookie 😉