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Raspberry Linzer Cookies

by Nick Makrides
Published: Last Updated on

These super duper cute raspberry linzer cookies are so easy to make, did I mention they’re cute? I use one of my fave ingredients in the cookies, orange zest! That, combined with the tangy and not too sweet raspberry jam, is delicious! Yum! Side note, you could fill them with anything. I’ve made them with melted chocolate and Nutella and they’re so delicious!

Top down shot of Raspberry Linzer Cookies

Nick’s favorite thing…

I made these cookies at Christmas time and gifted hem to friends, and they fell in love with them. They could not have raved more about them. So I’d have to say my favorite thing, apart from how delicious and fun to make they are is how much people really love the!

What do raspberry linzer cookies taste like?

These are little shortbread cookies. But unlike shortbread cookies, once they’ve been sandwiched with jam, (any flavor you like) they soften after a day or two. So they’re like a melt in your mouth sweet but jammy cookie experience.

Raspberry Linzer Cookies

What are the ingredients I need for raspberry linzer cookies?

All-purpose flour – also known as plain flour.

Cinnamon – I used ground cinnamon.

Nutmeg – you can use pre-ground, but fresh is way better.

Baking powder – this helps lighten the cookies up a little.

Cloves – I used ground.

Salt -I used fine salt.

Butter – make sure it’s softened. Unsalted too.

Caster sugar – also known as superfine sugar.

Eggs – I used large eggs for this recipe.

Orange – I added some zested orange in there for some added flavors. Totally optional but worth it.

Powdered sugar – also known as icing sugar.

Fillings – I used raspberry jam but Nutella is a great alternative too!

My Top Tips!

Storage

Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.

Fillings

You can fill these with anything you like. Nutella and raspberry jam are delicious options, but you could use chocolate, white or dark.

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Raspberry Linzer Cookies

Raspberry Linzer Cookies

These festive Raspberry Linzer cookies are adorable, chewy, delicious and easy to make! Perfect edible holiday gift!

Serves 20

5 from 2 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Course: Dessert
Cuisine: Austria
Calories: 179kcal
Author: Nick Makrides

Ingredients

Cookies

  • 2 3/4 cup (415 g) all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (160 g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp finely grated orange zest
  • powdered sugar for dusting
  • 1 1/2 cups (300 g) raspberry jam or Nutella

Learn How To Make it! [VIDEO]


Instructions

Cookies

  • Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
  • In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
  • Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture and repeat until a dough forms.
  • Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
  • Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Transfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
  • Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
  • Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.

Notes

Storage
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Fillings
You can fill these with anything you like. Nutella and raspberry jam are delicious options, but you could use chocolate, white or dark.  

Nutrition

Calories : 179kcal
Carbonhydrates: 21g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 1g
Cholesterol: 42mg
Sodium: 34mg
Potassium : 26mg
Fiber: 1g
Sugar : 8g
Vitamin A: 309IU
Vitamin C: 1mg
Calcium: 9mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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2 comments

Lereza December 19, 2021 - 12:35 pm

Hi, whats the amount of baking powder to use. Thanks.

Reply
Nick Makrides December 21, 2021 - 11:18 am

Sorry just updated it! It’s 1/2 tsp 🙂 N x

Reply

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