Raspberry Filled Linzer Cookies

My Raspberry Filled Linzer Cookies are buttery, spiced and crumbly, with a cute little cut out window on top that lets the raspberry jam peek through. I love using home made jam for these biscuits because it’s tart and not overly sweet and frankly, the color is brighter than store bought. 

Hey team, Nick here. If there’s a cookie I’m gifting during the holidays, its these Linzer cookies. I love that they’re easy to make and they look so festive too. I love adding them to my cookie boxes alongside my chocolate coated shortbread and Viennese biscuits.

You know what makes these so special? It’s the flavors. I mean, they’re fun and easy to make, but they’re perfectly spiced and they get a boost of citrus brightness from the orange zest in the cookies. The orange zest is optional, but don’t give me a biscuit during the holidays without it in there. I’m obsessed with it.

Related – If you’re as obsessed with cookies as I am, check out my favorite chocolate chip cookie recipe. I tested the limits of how many chocolate chips you can fit in one cookie. Turns out, the limit exists! 

They’re old school, but you know what? A little old school is what you need when you’re making a cookie like this in mass. And I do. I get compliments on them every time which is why I always add them to my cookie making list at Christmas. Everyone always asks me for the recipe!

Fillings I like using for my Linzer cookies

I like filling my Linzer cookies with my home-made raspberry jam because it’s a classic flavor combo, but you can fill these with anything you like! Nutella is another personal favorite, but kids love that combo too! They’re gonna be a hit no matter what you fill them with. Plus the cookie isn’t overly sweet, so have fun with the fillings!

Some other filling options are 

• Orange jam
• Melted chocolate
• Chocolate and White Chocolate Ganache goes well too!

Making the dough is easy

• Combine the dry ingredients together (not pictured).
• Cream the butter and sugar together.

Tip – Make sure your butter is softened properly. I have an entire guide on how to soften your butter. It’ll ensure your cookies don’t spread too much.

• Add the eggs and mix. Then add half the flour mixture and mix.
• Then add the remaining and repeat. Switch over to a spatula to mix until the dough is evenly mixed and smooth.

Rolling out the dough

• Split the dough in half.
• Shape it into a log and place it on a large piece of baking paper. Then flatten with the palm of your hand.

• Place another piece of baking paper on top
• Begin slowly rolling out until it’s 7mm / 1/4-inch in thickness.

Tip – I’m terrible at rolling out dough. I can never get it to be an even thickness so I use silicone rolling guides that go on either side of the dough as you roll. That way you get a perfectly even layer of rolled dough.

• Once chilled, peel away the top layer of paper. Cut the dough using a 6cm / 2 1/4-inch round cookie measuring cutter. 
• Use a smaller cutter to cut out centers of half the cookies. 

• Transfer them onto the lined baking trays. I like using a mini offset spatula to carefully lift the cut out cookies and transfer them to my baking tray.

Baking and decorating the cookies

• Bake on the middle rack of your oven, one tray at a time for 10. Allow to cool completely.
• Place the cooled down cookies with a hole cut out on a cooling rack with a baking tray underneath. Dust them with powdered sugar. These will be the tops of your cookies.

• Place the powdered sugar-dusted cookies on top, pressing gently to form a sandwich.
• Pipe or spread raspberry jam onto the flat side of the whole cookies.