Linzer cookies with raspberry filling: The ultimate Christmas cookie! Delicate and delicious, they are major showstoppers for your holiday cookie platters and swaps!

Linzer Cookies with Raspberry Jam

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These sweet little linzer cookies may just have made me the most proud I’ve been in the kitchen in some time now.

When I say that I’ve been wanting to make linzer cookies for the past 7 Christmas seasons, I’m not even kidding you. In those interim years, spritz cookies and these Lofthouse style soft frosted sugar cookies have dominated my oven during the holiday baking season.

And with all that waiting came a lot of anticipation and high expectations for what these cookies should be.

But they turned out just perfectly and met every one of those expectations! Phew, right?!

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I mean, they ARE a Martha Stewart recipe, after all!

How to Make Linzer Cookies

While this linzer cookie recipe looks delicate and difficult, it’s actually quite easy to put together. Though, the cookies do involve a few steps that require some patience so stick with me here!

You’ll make the linzer cookie dough and chill it for a few hours. The dough needs to chill for 2 reasons:

First, the butter needs to firm up. If the butter is too soft when you bake these cookies, they will spread out all over the place. What a mess!

Second, the gluten proteins in the flour need to rest. If you try to roll the dough for these cookies out before the dough has rested, the dough will spring back and it will be difficult to roll out.

After the dough has chilled, you’ll roll it out and cut it into rounds. I used a fluted cookie cutter but a plain round one will work well too.

With half of those rounds, you’ll cut out little heart shapes with a linzer cookie cutter. Once you sandwich the cookies together, the jam will peek through the hearts like a little window. So pretty!

While the cookies bake, you’ll reduce some raspberry jam in a saucepan on the stove.

What Kind of Jam for Linzer Cookies?

I used seedless raspberry but any kind will work. Apricot or fig jam might be really nice in these linzer cookies too!

Pecan Linzer Cookies with Raspberry Filling

While the raspberry jam is cooling, you’ll dust the cooled cut-out cookies (we cut out hearts) with powdered sugar. And then, after the jam has cooled, you’ll spread it on to the non-cut-out cookies (the ones without the powdered sugar) and sandwich it with the sugared halves.

And finally, you’ve got these picture-perfect Christmas cookies!

Like I said, these linzer cookies with raspberry jam do require a few steps but they would be the perfect weekend baking project for a few friends or for your kids and/or grandkids to help you with. They’re such a fun family baking project!

Oh, you want to know about how they taste?

Pecan Linzer Cookies with Raspberry Filling

Well, think of the best and lightest shortbread you’ve ever eaten, combine it with a tiny dollop of a thickened jam that is almost savory in comparison to the sugared linzer cookies, and you’ve got quite possibly the best Christmas cookie ever.

The original recipe has you adding chopped pecans to the dough which sounds excellent, doesn’t it! But allergies in our house prevent us from adding nuts to our cookies so I skipped them this time.

Pecan Linzer Cookies with Raspberry Jame

These linzer cookies with raspberry jam just might be the cookies that all Christmas cookies will be judged against – this year and maybe for years to come. That’s quite a cookie!

Linzer Cookies

Linzer Cookies

Yield: about 2 dozen sandwich cookies
Active Prep Time: 40 minutes
Dough Chilling Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 50 minutes

Linzer cookies with raspberry jam filling are the ultimate Christmas cookie! Delicate and delicious, they are major showstoppers for your holiday cookie platters and swaps! And they make for such a fun family baking project too!

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pecan halves, toasted (optional - see note below)
  • 2 tbsp confectioners' sugar, plus more for sprinkling
  • ⅛ tsp salt
  • ⅛ tsp ground cinnamon
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • ¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • ½ cup seedless raspberry jam

Instructions

  1. Sift flour and baking powder into a bowl; set aside. Pulse pecans (if using), confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet). If you're not using the pecans, whisk the salt and cinnamon into the flour. Transfer to the bowl of a stand mixer fitted with the paddle attachment.
  2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
  3. Preheat oven to 375° F.  Line two baking sheets with parchment paper.
  4. Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick. Cut out dough with a 2-inch fluted cookie cutter. Cut out centers of half the cookies with a ½-inch heart cutter. Re-roll the scraps and cut out additional cookies. Space the cookies 2 inches apart on baking sheets. Chill dough on baking sheets for 5 minutes.
  5. Bake cookies and hearts until pale golden, 8 to 10 minutes, rotating the pans 180° halfway through the baking time. Transfer the pans to wire racks to cool and allow the cookies to cool completely on the pans before transferring to a work surface for the next steps.
  6. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
  7. Dust the cutout cookies with confectioners' sugar - these will be the tops of your cookie sandwiches. Spread jam onto uncut cookies; top with the cut out cookies.

Storage: Store cookies in an airtight container at room temperature for up to 2 days.

Notes

The recipe calls for chopped pecans to be mixed into the dough but due to allergies, I omitted the pecans. I did not replace them with anything and there were no issues with the recipe made with this omission. But if you'd like, a ½ cup of coarsely ground oats might be a really nice substitution in place of the pecans.

adapted from Martha Stewart's Cookies

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  • December 7, 2011 at 7:06 AM

    Wohh – they look so gorgeous!
    I have no doubt they’re delicious as well, especially with the rasberry jam 🙂

  • December 7, 2011 at 7:17 AM

    These are absolutely beautiful!

  • December 7, 2011 at 10:28 AM

    These are beautiful, Tara!

  • December 7, 2011 at 10:43 AM

    Such pretty cookies! I totally want to have a cookie party now and try these!

  • December 7, 2011 at 11:36 AM

    They came out perfectly!

  • December 7, 2011 at 11:53 AM

    These cookies are so stunning!!

  • December 7, 2011 at 1:56 PM

    These look amazing!!!!!!!

  • December 7, 2011 at 6:27 PM

    These are gorgeous, Tara!!

  • December 7, 2011 at 7:32 PM

    These look absolutely adorable!

  • December 7, 2011 at 8:04 PM

    I am so in love with this cookie. I tried to make them last Xmas and they flopped. The center cut out just melted and was all deformed. I’m going to bookmark you recipe and give it a go again this year. Yours are just perfect. Possibly I needed to chill the cut out dough before putting them into the oven.

    • December 7, 2011 at 8:36 PM

      Snippets: Yes – definitely chill them or even freeze them for a few minutes before baking. It really makes a big difference in how they bake up. The recipe wasn’t written that way though so don’t feel bad – it’s something I’ve learned along the way through trial and error.

  • December 7, 2011 at 8:47 PM

    So pretty! I love the color and how perfect they turned out!

  • December 8, 2011 at 9:40 PM

    I’ve always wanted to make linzer cookies, but just haven’t before. Maybe this will be the year! They are gorgeous!

  • December 10, 2011 at 1:10 PM

    Totally worth the patience of making them! They turned out beautifully! Buzzed 🙂

  • December 12, 2011 at 10:48 AM

    These are beautiful. I love the photo of the powdered sugar! 🙂

  • December 15, 2011 at 10:46 PM

    Love, love your blog! So creative! Mmmm…these look so good & so pretty too. Thanks for sharing, can’t wait to make them.

  • nancy
    February 10, 2012 at 12:34 AM

    I finally found a linzer cookie cutter(I have looked for one forever) and made them for the first time this Xmas and they are so pretty and taste amazing! One of the prettiest cookies I have ever made!

  • Jennifer
    March 10, 2012 at 3:28 PM

    I have been making these every Christmas since I found the recipe featured as a “cookie of the month” in “Living” magazine back in 2007. They are one of my most asked-for cookies. And your’re right….they are not difficult to make. At Christmas, I cut out a start shape instead of the heart.

  • December 1, 2012 at 12:50 AM

    Your cookies look beautiful! When you say you omitted the ground pecans, did you compensate with a little extra flour or anything- I just wondered how much not adding the pecans would affect the liquid-to-dry ratio?

    • December 1, 2012 at 8:54 AM

      Thank you! No, I didn’t add anything else to the dough and didn’t have any issues with a wet dough.

  • […] Raspberry Linzer Cookies […]

  • Mateo Pedersen
    February 11, 2019 at 4:20 AM

    These are gorgeous and a cookie that I’ve never made! Thanks to you, I have the perfect recipe!!

    Mateo

    https://www.betacalendars.com/

    • Tara
      February 12, 2019 at 9:21 AM

      I hope you love it!

  • Grace
    August 7, 2019 at 8:34 PM

    Ant idea how much the ground pecans measure out to.

    • Tara
      August 8, 2019 at 11:56 AM

      Hi Grace! It depends on how finely ground they are. For coarse-ground pecans, I would estimate you would need about 1/3 cup. For finer ground pecans, maybe 1/4 cup. Enjoy!!

  • Charles Spinoso
    October 22, 2019 at 7:19 AM

    Can you freeze them and if you can how long ?

    • Tara
      October 23, 2019 at 9:52 AM

      You can cut out and freeze the dough shapes for up to 2 months. Though some people do, I don’t recommend freezing the baked cookies since they’re more susceptible to freezer burn than the dough is. Happy baking!

  • Amjad
    October 23, 2019 at 3:31 PM

    Hi dear
    I’ve one question about pecans can i add almond flour instead of pecan ?
    What is the appropriate amount of almond flour in this recipe

    Thank you so much for this recipe 🌹

    • Tara
      October 25, 2019 at 9:48 AM

      Hi Amjad, Yes, you can use almonds in place of the pecans in this recipe. I don’t know how much almond flour you would need though. The recipe calls for 3/4 cup of pecan halves so I suggest 3/4 cup whole almonds or 1/2 cup slivered almonds instead of the pecans. I hope this helps! Happy baking!

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