Do you remember those beautiful cookies you might have seen last Christmas? The ones with the peekaboo cutout revealing a tangy raspberry jam filling?
Ah yes, those are the traditional Raspberry Linzer cookies, a classic treat that never goes out of style.
A Classic Cookies
Originating from the famed Linzer Torte, these cookies have found their way into our hearts (and cookie jars).
And with Thanksgiving and Christmas just around the corner, what better way to spread some love than with these beautiful Raspberry Linzer cookies?
Plus, you can add different flavors to the cookies, such as apricot jam, lemon curd, or something with a nutty flavor like Nutella.
Ingredients For The Favorite Cookies
- Chopped hazelnuts (with no skin)
- Light brown sugar
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Butter
- Egg
- Vanilla extract
- Raspberry jam, seedless
- Powdered sugar (confectioner’s sugar)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions For the Favorite Cookies
Using a food processor, blend the hazelnuts and ¼ cup brown sugar until finely ground. Make sure it doesn’t turn oily.
You can use the pulse option in order to keep them from getting too ground up and oily.
In a medium bowl, combine the dry ingredients: flour, baking soda, salt, and cinnamon, and whisk together.
Time for some arm exercise! In a large bowl, cream together the butter and the remaining brown sugar using a hand mixer on medium speed.
Once it’s fluffy, stir in the hazelnut mixture.
Add in the egg and vanilla extract. Gradually mix in the flour mixture until your cookie dough forms.
Divide the dough into two equal portions. Flatten each dough ball and wrap them in plastic wrap. Place them into the fridge and chill for an hour.
Preheat your oven to 400 degrees. While it’s heating up, roll out one piece of dough on a lightly floured surface with your rolling pin to about 1/8 inch thickness.
Use a round cookie cutter (or your favorite cookie cutter) to shape the bottom cookies and place them on a prepared baking sheet.
For the top cookies, roll out the second ball of dough and cut with the same cookie cutter.
Add a twist by using a smaller cookie cutter to make a peekaboo cutout in the center. Lay them on a separate cookie sheet.
For this recipe, I used a small star in the center of each cookie.
Bake until the edges are golden brown (around 4-5 minutes). Transfer them to a wire rack to cool.
Once the cookies cool, sprinkle powdered sugar on the top cookies before adding them on top of the raspberry filling.
Spread a thin layer of jam on the bottom cookies and cap them with the sugary top cookies. Voila!
Tips For the Linzer Shortbread Cookies
- Roll your dough between two sheets of parchment paper to avoid stickiness.
- If the dough feels too soft, pop it in the freezer for a quick set (up to 5 minutes).
- After baking, if the top cookie cutouts seem off, gently reshape them using the smaller cookie cutter. Handle them with love. They’re delicate!
More Delicious Holiday Dessert Recipes
- Raspberry Jell-O Salad
- Easy Peppermint Oreo cookies from House of Nash
- Pineapple upside-down cake
- Old-fashioned chocolate pie
- Southern banana pudding
Raspberry Linzer Cookies Recipe
Raspberry Linzer cookies are the perfect blend of sweet, tart, and buttery goodness. Whether you’re enjoying them with a cup of tea or gifting them to a friend, they’re always a hit!
Raspberry Linzer Cookies Recipe
Delight in my rich raspberry Linzer cookies! A classic treat with a jam-filled center. Perfect for holidays or everyday indulgence.
Ingredients
- 3/4 cup chopped hazelnuts (with no skin)
- 1/2 cup light brown sugar, packed
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam, seedless
- 1/3 cup powdered sugar
Instructions
- In a food processor, add hazelnuts and ¼ cup brown sugar and process until they are finely ground but not oily.
- In a mixing bowl, add flour, baking soda, salt, and cinnamon and mix well. Set aside.
- In a large bowl, add butter and remaining brown sugar and beat using a hand mixer until well combined.
- Add hazelnut mixture and beat until combined.
- Mix in egg and vanilla extract. Add flour and mix until all ingredients are thoroughly combined.
- Shape the dough into two balls, flatten out into a disk shape, and cover with plastic wrap. Refrigerate for 30 minutes to an hour.
- Preheat oven to 400 degrees.
- After chilling, take one ball of dough and roll it to ⅛ inch thickness, cut with a 2-inch cookie cutter, and add to the baking sheet. (These will be the bottom pieces).
- Roll the second ball of dough to ⅛ inch thickness and cut with a cookie cutter, also cutting out the desired shape in the center with a mini cookie cutter (like the star). Place on another baking sheet. (These will be top pieces).
- Cook for 4-5 minutes until the edges are golden brown. Move to a wire rack and allow the cookies to cool.
- After cooling, lay top cookies on a tray and sprinkle with powdered sugar until evenly covered.
- Spread ½ to 1 teaspoon of jam onto the bottom cookies and top with the top cookies.
Notes
- You can also roll the dough between two sheets of parchment paper before refrigerating.
- If the dough is still sticky, you can stick it in the freezer for up to 5 minutes to set.
- The top cookies with cutouts may need to be shaped after cooking. Gently press the mini cookie cutter into baked cookies, lining up with previous cuts if needed. Cookies are fragile, so be very gentle to avoid breaking them.
- The Linzer cookie cutter can be found on Amazon.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 197mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g
Nutrition is approximate.