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Classic Raspberry Linzer Cookies Recipe Easy to Make

Tender almond-based sandwich cookies filled with raspberry jam and dusted with powdered sugar, perfect for holidays or year-round treats.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 160

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1.5 cups all-purpose flour
  • 1 cup almond flour
  • 0.25 tsp salt
Filling and Finishing
  • 0.75 cup raspberry jam seedless preferred
  • 0.25 cup powdered sugar for dusting

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cream butter and powdered sugar until light and fluffy.
  2. Mix in egg, vanilla, and lemon zest until combined.
  3. Whisk all-purpose flour, almond flour, and salt in a separate bowl.
  4. Mix dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
  5. Wrap dough in plastic wrap and chill for 1–2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll dough to 1/8-inch thickness. Cut out equal numbers of bottom cookies and top cookies with a small center cutout.
  8. Bake cookies for 10–12 minutes or until edges are lightly golden.
  9. Cool completely on a wire rack.
  10. Dust top cookies with powdered sugar.
  11. Spread raspberry jam onto bottom cookies and sandwich with dusted top cookies.
  12. Let cookies rest 1 hour before serving to set.

Notes

Chill dough thoroughly to prevent stickiness. Cookies taste even better the next day as they soften and absorb the jam flavor.