Linzer raspberry cookies are a sweet treat that are both yummy and pretty! These cookies are made with almond flour and filled with tart raspberry jam, then dusted with powdered sugar.
These cookies always remind me of happy times! They look like little sandwich hugs. I like to serve them with tea; they make any snack time feel special and cozy!
Key Ingredients & Substitutions
Almond Flour: This gives Linzer cookies their unique flavor and texture. If you need a nut-free option, you can use oat flour or all-purpose flour, but the taste will differ slightly.
All-Purpose Flour: Regular flour works well here, but if you want a gluten-free version, you can substitute it with a 1:1 gluten-free flour blend.
Butter: Unsalted butter is recommended for better control of the cookie’s flavor. You can substitute with coconut oil or vegan butter for a dairy-free option. Just ensure it’s softened!
Raspberry Jam: Fresh raspberry jam is delightful, but feel free to use any fruit jam you like! Strawberry or apricot are also excellent choices. Just pick a flavor that you enjoy!
Almond Extract: This adds a lovely depth of flavor, but if you don’t have it, you can skip it or use an extra splash of vanilla extract instead.
How Do I Get the Right Dough Consistency for Cookies?
Getting the perfect dough is key to great Linzer cookies! Here’s how:
- Mix your butter and sugar well until light and fluffy. This introduces air and makes the cookies softer.
- When you add the dry ingredients, do it gradually. This helps prevent overmixing, which can toughen the dough.
- If the dough feels too sticky after mixing, chill it for an hour. Chilling firms up the butter, making it easier to roll out.
Remember, a soft and pliable dough is what you’re aiming for, and it should not be too crumbly. This ensures that your cookies hold their shape nicely during baking. Happy baking!
How to Make Linzer Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Filling and Topping:
- 1/2 cup raspberry jam (seedless or strained for best texture)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and around 10-12 minutes for baking. Don’t forget to chill the dough for at least one hour! So, total time will be about 1 hour and 45 minutes, which includes chilling.
Step-by-Step Instructions:
1. Prepare to Bake:
First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will keep your cookies from sticking and make clean-up a breeze!
2. Whisking Dry Ingredients:
In a medium bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Give it a good whisk until everything is nicely mixed together. This will help aerate the flours!
3. Creaming Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix for about 2-3 minutes until it’s light and fluffy. This step is important for a soft cookie!
4. Adding Egg and Extracts:
Add the egg to the butter and sugar mixture, along with the vanilla and almond extracts if you’re using them. Mix until everything is well blended!
5. Combining Mixtures:
Now, gradually add the dry flour mixture to your wet ingredients. Stir it all together gently until it forms a soft dough. It should be pliable, not too sticky!
6. Chilling the Dough:
Divide your dough in half and wrap each half in plastic wrap. Place them in the fridge for at least 1 hour to firm up. Chilling helps the cookies maintain their shape while baking.
7. Rolling and Cutting:
After chilling, take one portion of dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies for the bottom layer. Place these on your prepared baking sheets.
8. Creating Top Layer Cookies:
Roll out the second portion of the dough similarly. Cut the same number of circles for the top layer, but then use a smaller heart-shaped cutter (or any shape) to cut out the centers of these cookies.
9. Baking the Cookies:
Pop the cookies in your preheated oven and bake for 10–12 minutes, or until they are lightly golden around the edges. Once baked, let them cool completely on wire racks.
10. Assembling the Cookies:
Spread about 1 teaspoon of raspberry jam on each of the bottom cookies. Carefully place the cookies with the cut-out centers on top, pressing them together gently.
11. Finishing Touch:
Now for the fun part! Dust the tops of the cookies generously with powdered sugar to give them that classic Linzer look.
12. Serve and Enjoy:
Your Linzer raspberry cookies are now ready! Serve them up with tea or coffee and enjoy the sweet, nutty flavors with a delicious raspberry kick. Happy baking!
Can I Substitute Almond Flour?
Yes! If you don’t have almond flour, you can use all-purpose flour instead, but keep in mind that the flavor and texture will change. Oat flour is also a good gluten-free alternative!
What Type of Jam Should I Use?
While raspberry jam is traditional, feel free to use any flavor you love! Strawberry, apricot, or mixed berry jams work wonderfully. Make sure it’s seedless or strained for smoother filling.
How to Store Leftover Cookies?
Store your Linzer cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap after mixing and chill it in the fridge. This can help enhance the flavors too!
