Raspberry Linzer Cookies

Inspired by Austrian Linzer torte, Raspberry Linzer Cookies are light and buttery sandwich cookies filled with tart raspberry jam. The cinnamon scented dough is easy to roll and bakes to a perfect light texture while the raspberry jam creates a sweet tart flavour contrast. Finish these sandwich cookies with a sprinkle of powdered sugar for a classic holiday treat.

There’s always room on my Christmas cookie platter for one more cookie… and always room on the blog for one more cookie recipe! Some of my favourite recipes are the ones my family requests year after year. Like these super chocolaty Baileys Thumbprint Cookies and Homemade Buttertarts – a true Canadian favourite!

Raspberry Linzer Cookies

The holidays in Germany are something to behold. They are the kings of Christmas markets and by extension, Christmas baking. From rich and creamy Eierlikör (German Eggnog) to Christmas Stollen (Weihnachtsstollen), Pfeffernüsse to Zimtsterne, the Germans know how bake a Christmas cookie. I’m only now learning just how deep my love for German baking goes and very excited to explore my heritage further!

These beautiful, jam-filled sandwich cookies are a staple of the German and Austrian Christmas season, instantly recognizable by their snowy white powdered sugar tops and the peek-a-boo window revealing a vibrant, jammy center.

While their heritage hails from the famous Linzer Torte of Linz, Austria—reputed to be the world’s oldest cake recipe—the cookie version is a beloved holiday treat that has found a cherished place in German Kaffee und Kuchen (coffee and cake) culture.

What makes a true Linzer cookie so irresistible? It’s a perfect interplay of texture and flavour:

• The Dough: Traditional recipes use ground nuts (usually almonds or hazelnuts) mixed with flour, butter, sugar, and often a hint of warm spice like cinnamon or a bright note of lemon zest. This nut component is key, giving the cookie a delicate, crumbly (or mürbe) texture that practically melts in your mouth.
• The Filling: While the original torte often used red or black currant jam, the most popular filling today—especially in Germany—is a tangy raspberry jam (Himbeere). The tartness of the raspberry cuts beautifully through the rich, buttery, nutty cookie.
• The Presentation: The cookies are assembled in pairs: a solid bottom cookie spread with jam, and a top cookie with a small cutout—the iconic “window” (Linzer Augen, or “Linzer eyes”). A final dusting of powdered sugar makes them look like little snow-capped jewels.

Ingredients for Raspberry Linzer Cookies

For this recipe, you’ll need the following baking equipment: Two large mixing bowls, or one mixing bowl and a stand mixer, measuring cups and spoons, a rolling pin, parchment paper, and baking sheets.

Additionally, you will need a linzer cookie cutter with various shaped mini cutters and a small sieve for dusting the confectioner’s sugar over the cookies (Amazon affiliate links inserted).

There are also some basic baking ingredients and specialty ingredients for this cookie recipe. Grab your apron, grind those nuts, and embrace the comforting ritual of baking these delightful little masterpieces!

• All-purpose Flour
• Almonds
• Ground Cinnamon
• Salt
• Butter
• Granulated Sugar
• Egg
• Vanilla Extract
• Raspberry Jam
• Powdered Sugar

You can either toast and grind the almonds yourself or buy almond flour. For best flavour results, use only real vanilla extract and a fresh jar of ground cinnamon. Pro tip: Christmas is the ideal time to replace all your baking spices!

Using unsalted butter allows controlled addition of salt in baking. However, feel free to use salted butter and omit the additional salt measurement.

How to Make Raspberry Linzer Cookies

To begin, whisk together the dry ingredients: all purpose flour, ground almonds, cinnamon, and salt in a small bowl. Set aside.

Then in a large bowl or the bowl of a stand mixer, beat room temperature butter and sugar until light and fluffy (about 2 minutes). Add the egg yolk and vanilla. Mix until smooth.

Add dry ingredients and mix just until combined. Dough will be soft but not sticky. Divide the dough in two, flatten into discs, cover with plastic wrap, and refrigerate at least 1 hour (or overnight).

Preheat oven to 350°F and line two baking sheets with parchment paper. Lightly flour a clean surface then use a rolling pin to roll dough to about (3–5 mm) ⅛–¼ inch thick.

Use a cookie cutter to cut out 48 cookie halves. For half the cookies, cut a small shape (heart, star, or circle) in the center and leave the other half whole. These will be the tops and bottoms of your sandwich cookies.

Place cookies on baking sheets and bake 8–10 minutes, until edges are lightly golden. If the kitchen is warm, place baking sheets in the freezer for 10 to 15 minutes before baking. Cool completely on wire racks.

Use a mini sieve to dust cut-out tops with powdered sugar and spread 1 tsp raspberry jam on each solid base cookie. Finally, gently sandwich each cookie together.

While they are firmly rooted in Christmas tradition, Linzer cookies are wonderful year-round. Use a heart-shaped cutter for Valentine’s Day, or a flower shape in the spring! No matter the shape, the classic combination of buttery, spiced nut cookie and tart raspberry jam is an elegant treat that transports you straight to a cozy German Kaffeehaus.

Recipe Tips and Tricks

• Chill your dough for at least an hour (or even overnight) before rolling. If it gets sticky while cutting, pop the sheet back into the fridge for 15-20 minutes. This prevents spreading and keeps the delicate shapes intact.
• Don’t Overwork the Dough: Mix the ingredients until just combined. Overworking the dough will develop the gluten, making the cookies tough instead of beautifully crumbly.
• Mind the Baking Time: Linzer cookies should be pale and barely golden at the edges—you don’t want them dark brown. They will continue to set on the pan after they come out of the oven. Over-baking leads to a dry cookie.
• Dust Before You Fill: For that perfect, clean contrast, always dust the cutout tops with powdered sugar first before assembling the sandwich. This keeps the raspberry jam clean and shiny.
• If the jam is too stiff, warm it slightly in the microwave before spreading it.
• Some recipes include almond extract; in my opinion, it is not necessary, so I omitted it, but that’s up to your taste.

How to Store Raspberry Linzer Cookies

Store assembled cookies in an airtight container in the fridge for up to 1 week. They actually taste better after a day as the flavours meld!

If you want to freeze Linzer cookies, bake and freeze them before dusting and filling with jam. When you are ready to enjoy them, simply thaw, dust with confectioner’s sugar and sandwich together with the jam.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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