Raspberry Linzer Cookies with Buttery Shortbread and Jam

Every December, I bake a batch of cookies just for the joy of it—no occasion, no party, just the quiet comfort of a warm kitchen and the scent of sugar and butter wafting through the air. These Raspberry Linzer Cookies came about on one of those afternoons. I wanted something beautiful and nostalgic, but I didn’t want the hassle of grinding almonds or dealing with fussy dough. So I turned to my go-to shortbread base, added a bright layer of raspberry jam, and cut festive little windows into the tops. Suddenly, these cookies became a new tradition.

If you’ve ever been frustrated by Linzers that spread too much, crumble apart, or taste bland, this version is your solution. With simple ingredients, clear steps, and foolproof results, these Raspberry Linzer Cookies offer the buttery richness you crave—with none of the stress.

Recipe Overview & Why You’ll Love It

These Raspberry Linzer Cookies are tender, crisp-edged shortbread rounds sandwiched with tart-sweet raspberry jam and dusted in powdered sugar. The top cookie features a cutout shape—a festive tree, heart, or star—that lets the jewel-toned jam peek through. The dough holds its shape beautifully in the oven and melts in your mouth when you bite in.

You’ll love this recipe if you want show-stopping holiday cookies that don’t require special flours or nuts. Unlike traditional almond-based Linzers, this version uses pantry-friendly ingredients and a forgiving shortbread base. They’re festive enough for cookie exchanges, yet simple enough to make on a quiet weekend afternoon.

Ingredients & Substitutions

A handful of familiar ingredients come together to make these Raspberry Linzer Cookies. Here’s everything you’ll need, plus smart substitutions if you’re working with dietary needs or limited pantry items.

For the Cookie Dough

• 1 cup unsalted butter (room temperature)
• ¾ cup icing sugar, sifted
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour, sifted

Substitution Tips:

• If using salted butter, reduce added salt to a pinch.
• Replace vanilla extract with vanilla bean paste for deeper flavor and visual appeal.
• Use a 1:1 gluten-free flour blend if needed—ensure it includes xanthan gum for structure.

For the Filling & Finish

• ½ cup raspberry jam (Italian-style preferred, seedless or strained)
• Extra flour, for rolling
• Extra icing sugar, for dusting

Substitution Tips:

• Swap in strawberry, fig, or apricot jam for a twist.
• Use sugar-free jam or homemade chia jam for lower sugar content.
• Consider powdered erythritol in place of icing sugar for sugar-conscious baking.

Equipment You’ll Need

You don’t need fancy tools to make these Raspberry Linzer Cookies, but a few basic items make the process smoother.

• Stand mixer (or hand mixer) with paddle attachment
• Mixing bowl and silicone spatula
• Plastic wrap
• Rolling pin
• 3-inch round cookie cutter
• 1½-inch shaped cookie cutter (tree, star, heart, etc.)
• Baking sheets lined with parchment paper
• Wire cooling rack
• Fine-mesh sieve (for dusting sugar or straining jam)

Alternatives:
If you don’t have shaped cutters, use a small knife or bottle cap to cut custom windows.

Step-by-Step Instructions

Follow these clear, practical steps to make Raspberry Linzer Cookies that bake evenly and taste amazing.

Step 1 – Cream the Butter and Sugar

Beat 1 cup butter, ¾ cup icing sugar, ¼ teaspoon salt, and ½ teaspoon vanilla in a stand mixer for 3–4 minutes, or until pale and fluffy. Scrape down the sides of the bowl to ensure even mixing.

Step 2 – Add the Flour and Chill

Gradually mix in 2 cups sifted flour just until combined. Avoid overmixing. Knead the dough by hand for about 1 minute, until it comes together in a smooth ball. Wrap in plastic and chill in the refrigerator for at least 30 minutes.

Step 3 – Roll Out and Cut

Lightly flour your surface and rolling pin. Roll the dough to ¼-inch thickness. Use a 3-inch round cutter to make the base cookies. For half the batch, use a 1½-inch shape to cut a peekaboo window in the center.

Reroll scraps as needed—this dough is sturdy enough to handle a second pass.

Step 4 – Bake Until Lightly Golden

Arrange cookies on parchment-lined baking sheets. Bake at 325°F (163°C) for 15–20 minutes, rotating pans halfway through. Look for lightly golden edges. Let cookies cool completely before assembly.

Step 5 – Assemble and Dust

Dust the cutout cookies with icing sugar. Spread a thin layer of raspberry jam on the bottom cookies. Gently press the dusted tops onto the jam-coated bases. Let them set for 10–15 minutes before serving.

Why This Recipe Works

There’s no almond flour or leaveners to fuss over—just the fundamentals, used correctly. Creaming the butter with icing sugar creates a soft, smooth texture. Chilling the dough prevents spreading and keeps your cookie shapes sharp. Sifting flour avoids dense, uneven dough.

Because the filling is added after baking, the cookies stay crisp on the outside while the jam remains fresh and vibrant.

And unlike some Linzer recipes that dry out after a day, this shortbread version actually improves in texture as it rests—the flavors meld and the cookies soften just slightly for the perfect bite.

Pro Tips & Variations

• Work quickly when rolling—the dough softens fast due to the high butter content.
• Chill the dough again briefly if it becomes sticky.
• Add citrus zest (lemon or orange) for brightness.
• Swap raspberry jam for Nutella, lemon curd, or spiced apple butter.
• Cut the recipe in half for a small batch, or double it for holiday gifting.
• Use mini cutters for bite-size cookies.

Make-Ahead, Storage & Freezing

• Make-ahead: Prepare the dough up to 3 days in advance and keep it wrapped in the fridge.
• Storage: Store assembled cookies in an airtight container at room temperature for 3–4 days.
• Freezing options:
  • Freeze unfilled cookies for up to 2 months.
  • Freeze assembled cookies between sheets of parchment; re-dust with icing sugar after thawing.
  • Jam may weep slightly after freezing; for pristine presentation, assemble fresh.

Serving Suggestions & Pairings

These cookies are perfect on a holiday dessert tray, nestled between chocolate crinkles and biscotti. Serve with black tea, espresso, or a glass of chilled prosecco.

For a plated dessert, pair Raspberry Linzer Cookies with a scoop of vanilla bean ice cream and a few fresh raspberries. Garnish with a mint leaf for color.

They’re also a beautiful edible gift—stack in a bakery box with parchment, and tie with twine for a personal touch.

Dietary Notes & Allergen Considerations

• Contains: gluten and dairy
• Vegetarian-friendly
• Gluten-Free: Use a certified 1:1 GF baking flour with xanthan gum
• Dairy-Free: Use a plant-based butter alternative with consistent fat content
• Vegan: If jam is vegan and you use a dairy-free butter, these cookies are egg-free by design and can be made vegan-friendly

Always check ingredient labels, especially on jam and butter substitutes.

Troubleshooting & Common Mistakes

• Dough is sticky → Chill longer or add a bit more flour
• Cookies spread → Dough wasn’t chilled or was overmixed
• Crumbly texture → Butter too cold or flour not sifted
• Jam leaks out → Filling was too runny or cookies were assembled warm
• Tops break when assembled → Let cookies cool completely before handling

Nutritional Information (estimated per 1 cookie)

• Serving Size: 1 cookie
• Calories: ~240
• Sugar: ~12g
• Sodium: ~70mg
• Fat: ~13g
• Saturated Fat: ~8g
• Unsaturated Fat: ~4g
• Trans Fat: 0g
• Carbohydrates: ~28g
• Fiber: ~0.5g
• Protein: ~2g
• Cholesterol: ~35mg

These numbers are estimates and may vary based on ingredient brands and exact portions.

FAQs

Conclusion

These Raspberry Linzer Cookies are proof that elegance doesn’t have to be complicated. With buttery shortbread, sweet-tart jam, and a dusting of sugar, each cookie feels like a tiny celebration. They’re festive, forgiving, and endlessly adaptable—exactly what a great cookie recipe should be.

So tie on your apron, pick your favorite cookie cutter, and make a batch to share—or savor slowly, one perfect bite at a time. However you enjoy them, these Raspberry Linzer Cookies are sure to become a new tradition.

More Tasty Ideas

• Chocolate Thumbprint Cookies: These delightful thumbprint cookies feature a buttery base similar to shortbread, filled with rich chocolate instead of jam. They’re a perfect counterpart to Raspberry Linzer Cookies, offering a decadent alternative with the same charming presentation.
• Apple Cider Cheesecake Cookies: Bursting with warm spice and a creamy filling, these cookies offer a cozy seasonal flavor that complements the fruity brightness of Raspberry Linzer Cookies. Ideal for fall and holiday baking alike.
• Vegan Maple Cream Cookies: These soft sandwich cookies are filled with a maple-sweetened cream, echoing the layered structure and seasonal sweetness of Linzer Cookies. Plus, they’re completely dairy- and egg-free for inclusive baking.

Raspberry Linzer Cookies

Print Recipe

These Raspberry Linzer Cookies are made with a buttery shortbread dough and filled with raspberry jam. Featuring festive cutout tops and a dusting of icing sugar, they are perfect for holiday gifting or special occasions.

• Author: Benchi
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 9 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup icing sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1/2 cup Italian raspberry jam
• Extra flour, for rolling out the dough
• Extra icing sugar, for dusting

Instructions

1. Preheat oven to 325°F (163°C).
2. In a stand mixer with paddle attachment, beat together butter, icing sugar, salt, and vanilla until light and fluffy, about 3–4 minutes.
3. Add sifted flour gradually and mix until just combined. A dough ball will start to form.
4. Remove dough and knead by hand for about 1 minute until fully formed. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
5. Roll out chilled dough to 1/4-inch thickness on a floured surface.
6. Use a 3-inch round cookie cutter to cut out shapes. Use a 1 1/2-inch festive cutter to make a window in half the cookies.
7. Place cookies on a parchment-lined baking sheet. Bake for 15–20 minutes, rotating halfway, until edges are light golden.
8. Cool completely on wire racks.
9. Dust the cutout cookies with icing sugar.
10. Spread raspberry jam on the bottom cookies and sandwich with cutout tops, sugar side up.

Notes

• You can substitute any jam such as strawberry, fig, or apricot.
• Ensure the butter is at room temperature for proper mixing.
• Work quickly while rolling and cutting as the dough softens fast.
• If dough becomes sticky, add more flour or re-chill briefly.
• Cutters of any shape can be used for the peekaboo top.