Linzer Cookies with Raspberry Jam
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The holiday season is a time for baking cherished family recipes, and few cookies embody the spirit of Christmas like these traditional Linzer Cookies. With their delicate almond-flavored dough and vibrant raspberry jam filling, these festive treats are as delicious as they are beautiful. Whether served at a holiday party or packaged as a thoughtful homemade gift, Linzer cookies never fail to impress.
The History Behind Linzer Cookies:
Linzer cookies trace their origins to the Austrian city of Linz, home to the famous Linzer Torte, one of the world’s oldest recorded cakes. The cookies are a smaller, handheld version of this classic dessert, featuring the same nutty, buttery dough and jam filling. Originally made with blackcurrant preserves, modern variations often use raspberry or apricot jam, adding a pop of vibrant color to the intricate cutout designs. For centuries, these cookies have been a symbol of European holiday baking, cherished for their flavor and elegance.
Why You’ll Love These Cookies:
Timeless Elegance: Linzer cookies are a showstopper on any cookie tray, with their intricate cutouts and powdered sugar finish.
Burst of Flavor: The nutty dough pairs perfectly with the sweet-tart raspberry jam for a delightful combination.
Versatile: Customize the cutout shapes to fit any holiday or special occasion.
Fun to Make: These cookies are perfect for baking with family, turning the process into a cherished tradition.
Gathering Ingredients:
Butter. For perfect results, warm your butter to about 62° F (16° C) to ensure that the cookies are not too warm nor too cold.
Sugar.
Egg. Make sure that your egg is at room temperature before mixing the dough!
Almond Extract. For a classic linzer flavor, use almond extract. Otherwise, vanilla extract can be substituted.
Salt.
Cream of Tartar. This acts as a leavening agent for these cookies.
Flour.
Raspberry Jam. You can substitute the raspberry jam for other preserves such as apricot, strawberry, or something else!
Powdered Sugar. A dusting of confectioner’s sugar really helps bring out the festive colors and shapes of these cookies.
Serving Suggestions for a Magical Christmas:
Linzer cookies pair wonderfully with a cup of hot cocoa, mulled wine, or a festive herbal tea. They make a stunning addition to holiday cookie platters and are perfect for gifting in decorative tins or boxes.
Try adding them to your holiday cookie box! This recipe was featured in my 2022 Christmas Cookie Box.
Final Thoughts:
Linzer Cookies are a small labor of love, blending tradition, artistry, and incredible flavor into one delightful treat. Whether you’re continuing an old family tradition or starting a new one, baking these cookies is a beautiful way to celebrate the holiday season. Share them with loved ones, savoring each bite of these timeless Christmas classics. I hope you enjoy this Christmas cookie recipe!
xoxo Kayla
Classic Linzer Cookies
Ingredients
- 1 cup (232 g) salted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp almond extract
- 1/2 tsp kosher salt
- 1/2 tsp cream of tartar
- 3 cups (375 g) all-purpose flour
- 8 oz (226 g) raspberry jam
- 1/2 cup (58 g) powdered sugar
Instructions
- In the bowl of a standing electric mixer fitted with a paddle attachment, cream together the butter and sugar until it is lightened in color and fluffy, with some large clumps, about 2 to 3 minutes. Then, beat in the egg and almond extract until well combined, another 1 to 2 minutes.
- Add the salt and cream of tartar, beating thoroughly, about 1 minutes. Then, add in the flour and beat on low to medium speed until a dough forms, about 3 to 4 minutes. The dough will be very soft and slightly sticky.
- Lay out two pieces of plastic wrap. To the best of your ability, shape the dough into 2 equal sized rough discs and wrap it tightly in the plastic wrap. Then, chill the dough for at least 1 hour and up to 2 days before baking.
- When you are ready to bake the cookies, preheat the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- Remove one half of the dough from the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch (6-mm) thickness. With a 2-inch (5-cm) round cookie cutter, cut out rounds. Knead the scraps of dough back together and repeat the process, rolling it out and cutting out more cookies. You will be looking to cut out about 24 cookies per half of dough. With a straw, cut out three small holes near the center of each cookie.
- Repeat this process with the second half of the dough, only do not cut out the small holes. These will serve as the bottom halves of the cookies.
- Arrange the cookies on the prepared baking sheets about 2-inches (5-cm) apart. Place any leftover cookies in the refrigerator to chill while the others bake. Bake the cookies for about 8 to 9 minutes or until the edges are lightly browned. Remove the trays from the oven and leave the cookies on the baking sheets for a further 5 minutes before transferring them to a wire cooling rack.
- When the cookies have finished cooling, fill them with the raspberry jam. Spoon about 1 tablespoon (15 ml) of jam onto the bottom half of the cookie. Spread it to the edge. Then, top the cookie with one of the cut-out cookie tops. Repeat this process with the remaining cookies.
- After the cookies have been filled, dust them with powdered sugar.
- These cookies can be stored at room temperature in an airtight container for about 3 days or stored in the refrigerator for about 6 to 7 days.
Nutrition Facts
Calories
197Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
