These snowflake-shaped Raspberry Linzer Cookies are the perfect balance for those who love the not-so-sweet desserts! These slightly sweet shortbread-style cookies are filled with a deliciously tart raspberry filling and perfect for sharing. Makes 8 large cookie sandwiches.
It’s The Sweetest Season, and I am thrilled to have y’all here with me!
The story behind these Raspberry Linzer Snowflake Cookies starts last January.
My neighbors come together for a yearly progressive dinner every winter.
Someone brought Raspberry Linzer Cookies to the dessert house a year ago, and they were absolutely scrumptious. I may or may not have scarfed several while we were there…
I’ve been dreaming about them ever since, but I can’t find Linzers in the grocery stores around here.
What’s a girl to do? She makes her own!
Why I love this recipe:
These Raspberry Linzer Snowflake Cookies are a classic sandwich cookie for the holiday season.
They strike a beautiful balance. The cookies are sweet but not too sweet. They are filled with jam, which is tart but not too tart.
The combination of slightly sweet and slightly tart just sings, and I declared my love for these cookies at first bite.
They’re a bit more fussy to make because you have to chill the dough and cut it out with your favorite cookie cutters, but these beauties are worth the effort.
If you love a crispy cookie filled with tart raspberry, this recipe is definitely for you.
Love cookies? Check out my Cookie Recipe Index for more ideas.
What you need to make this recipe:
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- Food processor
- Sheet pan or rimmed cookie sheet
- Nonstick baking mat
- Hand mixer or stand mixer
- Rubber spatula
- Rolling pin
- Snowflake cookie cutters or your favorite cookie cutters (Linzer cookies are traditionally made with a round cookie cutter)
- Wire cooling rack
- Fine mesh strainer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Slivered blanched almonds—we will use these to make the base of the cookies. We’re essentially making our own almond flour or almond meal and combining it with cornstarch.
- Cornstarch—this is going to prevent the almond meal from clumping. It also makes for crispier cookies.
- Unsalted butter—make sure yours is at room temperature so it can easily blend. I like to use unsalted butter so I can control the amount of salt we add to baking recipes like these.
- Powdered sugar—also known as confectioner’s sugar, this is the sweetener for this linzer cookie recipe.
- Pure vanilla extract—this will help the other ingredients sing. Use the real deal stuff and not the imitation kind.
- Kosher salt—I like to use a medium-grain kosher salt. You could use the same size of a sea salt, too.
- Vegetable oil—or another neutral oil
- All-purpose flour—we keep unbleached AP flour in our house, but the regular kind works, too. We have not attempted to make this recipe with gluten free flours or other substitutes.
- Raspberry preserves or raspberry jam—I prefer seedless for this recipe, but if you cannot find preserves without seeds, simply heat up the allotted amount in the microwave, then strain through a fine mesh strainer to remove the seeds.
Variations on this recipe:
- Add lemon zest, orange zest or other citrus zest like orange or lime to the dough for a citrus kick.
- Make homemade raspberry jam instead of using store-bough preserves.
- Experiment with different types of filling. Use different fruit preserves or even lemon curd for different flavor.
How to make Raspberry Linzer Cookies
Pulse the almonds and cornstarch together until the almonds are finely ground in the food processor.
Cream the softened butter and powdered sugar until smooth in the stand mixer with the paddle attachment at a low speed. You may also do this with a hand mixer, though it will take more time.
Once incorporated, increase the speed to high and whip until light and fluffy. Once there, scrape down the sides with a rubber spatula.
Add the vanilla, salt and vegetable oil to the bowl. Beat on medium speed until incorporated. Scrape down the sides of the bowl with a rubber spatula.
Turn the mixer on low, and slowly alternate adding the almond mixture and flour. These are the dry ingredients. Mix until combined, then scrape down the sides with a rubber spatula.
Divide dough in two. Wrap each in a strip of plastic wrap and refrigerator for at least 2 hours.
Preheat the oven to 325°F. Line two baking sheets with parchment paper, and set aside.
Sprinkle flour on a flat, dry surface. Place one round of dough on the lightly floured surface and roll out the dough until about 1/4″ thick.
You can use whatever shape you’d like to cut your linzer cookie dough. Just be sure that you have two cutters—one for the cookies themselves and one for the cut outs. The cut out cookie cutter should be smaller than the ones used on the cookies themselves.
Cut the cookies with cookie cutters. I was about to cut 16 cookies total with a larger snowflake cookie cutter. Half of the cookies will remain like this. You will use a smaller cookie cutter to cut the centers cut out of the other half.
Transfer the cookies a prepared baking sheet. Set them about 1″ apart from one another. They should hold their shape when they bake.
Use dough scraps to form another ball. Roll the ball of dough into more cookies until it has all been used.
Bake for 17-20 minutes, or until the edges have turned golden brown. Let them sit on the baking sheet for a few minutes before transferring.
Once baked, transfer the cookies to a wire cooling rack. Let cool completely.
Sprinkle extra powdered sugar on top of the cooled cookies with cut-out centers.
Make the raspberry filling. Heat the preserves in a small bowl in the microwave until slightly warm. Stir until smooth.
Spread the bottom cookies with a layer of jam. These are the cookies without the cut-out center.
Place a top cookie (with the cut-out center) on top of the preserves-covered cookie to form the Linzers. Do this until each sandwich cookie has been made.
Frequently Asked Questions
These cookies are named after a traditional Austrian pastry, the linzer torte. It has a shortbread base and is topped with preserves and nuts.
These Linzer cookies will keep for 1-2 days max. Because of the preserves, the cookies will become softer for the longer they sit.
These cookies do not need to be refrigerated, though I do suggest refrigerating cookies that have a LOT of jam.
I like to wrap cookies like these in wax paper in a single layer in a cookie tin before adding another layer of wax paper-wrapped cookies on top.
Quick tips to the best Linzer cookies
- Make a double batch! These cookies are great for sharing, so make more dough to make extra cookies, especially if you’re using a large cookie cutter.
- Serve them on a cookie platter at a cookie swap or put them in a cookie gift box to share!
- How to store: Store in an airtight container at room temperature for 1-2 days. Wrap the cookies in wax paper before layering in a cookie tin.
Love cookies with almond? You’ve got to try Almond Florentines, too!
Here’s how you can make them:
Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!
- 4 oz. slivered and blanched almonds (about 1 cup)
- ¼ cup cornstarch
- ¾ cup unsalted butter, softened (1 ¼ sticks)
- 2/3 cup powdered sugar, plus more for sprinkling
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 cup + 2 tablespoons all-purpose flour, plus more for rolling
- ½ cup seedless raspberry jam
- In a food processor, pulse the almonds and cornstarch until the almonds are finely ground.
- Using a stand mixer with a large bowl attached, beat the butter and powdered sugar until smooth. Once incorporated, increase the speed to high. Beat until light and fluffy, and scrape down the sides with a rubber spatula.
- Add the vanilla, salt and vegetable oil. Beat on medium speed until incorporated. Scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer on low, and slowly alternate adding the almond mixture and flour. Mix until combined, then scrape down the sides with a rubber spatula.
- Divide the dough into two even pieces. Place each onto a separate strip of plastic wrap, and wrap tightly.
- Refrigerate dough for at least 2 hours.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper, and set aside.
- Sprinkle flour on a flat, dry surface.
- Remove one round of dough from its plastic wrap, and roll with a rolling pin until about 1/4" thick.
- Use a floured cookie cutter to cut out your cookies. For half the cookies, you'll leave the cookie whole while the other half, you will cut out the centers of the cookies with another prepared cookie cutter. (I used snowflake shapes, but you can use whatever shape you have on hand as long as the cutter that is used for the centers is smaller than the size of the cookie cutter used to create the main cookie shapes.)
- Transfer the cookies a prepared baking sheet, setting them about 1" apart from one another. They should hold their shape when they bake.
- Repeat this process with the second round of dough until all cookies have been formed and transferred to the baking sheets.
- Bake for 17-20 minutes, or until the edges have turned golden brown.
- Transfer the cookies to a wire rack for cooling, and let cool completely.
- Sprinkle additional powdered sugar on top of the cooled cookies with cut-out centers.
- In a small bowl, heat the jam until slightly warm, and stir until smooth.
- Spread the top of the whole cookies with a tablespoon of jam.
- Place the cookies with the cut-out centers on top of them to form the tops of the sandwich cookies.
- Enjoy with a glass of milk!
Adapted from Good Housekeeping's Good Housekeeping Christmas Cookies.
Please note that the preparation time does NOT include the rest time for the dough.
Cookies should be stored in a sealed container with wax paper separating the layers for up to a week. They can also be frozen for up to 2 months in a freezer-safe container.
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Amount Per Serving: Calories: 383Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 46mgSodium: 119mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…