These Easy Raspberry Almond Linzer Cookies are a sweet treat with a nice twist! With buttery almond flavor and a delicious raspberry filling, they are both pretty and tasty.
Making these cookies is a fun little project! I love how they look like miniature works of art, and they never last long at my house. Who can resist a cookie with a jammy surprise inside? 🍪❤️
Key Ingredients & Substitutions
Butter: Use unsalted butter for control over salt. If you’re dairy-free, try coconut oil or a dairy-free butter substitute melt well.
Granulated Sugar: Regular sugar works best for sweetness and texture, but you can swap it with coconut sugar for a different flavor. Just note, it might change color slightly.
Almond Extract: This ingredient adds a beautiful depth of flavor. If you don’t have it, vanilla extract works fine, but the taste won’t be exactly the same. You can also use hazelnut extract for an interesting option!
Flours: Regular all-purpose flour ensures a stable structure, while almond flour adds richness. If you need gluten-free, consider using a gluten-free all-purpose flour blend instead.
Raspberry Jam: While raspberry gives the classic flavor, you could use other fruit jams like strawberry or apricot for a fun twist. Just pick your favorite!
How Do I Get the Perfect Cookie Dough Consistency?
The right dough is key for these cookies! You want a dough that’s soft yet holds together. If it’s too crumbly, let it rest at room temperature for a few minutes until it’s pliable.
- Cream the butter and sugar together until fluffy. This helps create a light texture.
- When adding flour, add it gradually and mix just until combined. Over-mixing can lead to tough cookies.
- Chill the dough! This makes rolling easier and helps maintain shape during baking.
If you want perfectly shaped cookies, ensure your dough is cold before cutting out the shapes. Happy baking!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1 cup raspberry jam (seedless or with seeds, based on preference)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cookie recipe takes about 30 minutes of prep time, plus at least 1 hour for chilling. Baking the cookies will take an additional 10-12 minutes. Patience is key while they cool, but it’s so worth the wait!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important as it incorporates air into the batter.
2. Add Flavors:
Mix in the vanilla and almond extracts until everything is well combined. These flavors will bring out the best in your cookies!
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This step helps to ensure that the dry ingredients are evenly distributed, so mix well!
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the butter and sugar mixture, mixing until you have a smooth dough. Don’t over-mix; just blend until everything is combined.
5. Chill the Dough:
Divide the dough into two disks. Wrap each disk in plastic wrap and put them in the fridge to chill for at least 1 hour. Chilling makes the dough easier to roll out and shape.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
Take one of the chilled dough disks and roll it out on a lightly floured surface to about 1/8 inch thick. Aim for consistency in thickness for even baking!
8. Cut Out Cookies:
Using a round, scalloped-edge cookie cutter, cut out cookies. For half of the cookies, use a smaller heart-shaped cutter to cut out a center window. This will create the top and bottom layers of your Linzer Cookies!
9. Arrange for Baking:
Place the cookies at least 1 inch apart on your prepared baking sheets. They will spread slightly while baking, so this space is important.
10. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Once done, take them out and let cool completely on wire racks. Patience pays off here!
11. Assemble the Cookies:
Spread about 1 teaspoon of raspberry jam on each whole cookie (the ones without the heart window). This jam is the delicious surprise inside!
12. Top and Dust:
Gently place the top cookie (with the heart cut-out) over the jam-spread cookie. Press lightly to create a nice sandwich effect. Finally, dust the tops of the cookies with powdered sugar just before serving to make them look extra special!
Enjoy these delicate, buttery almond cookies with a vibrant raspberry jam center—perfect for gifting or sharing with friends and family! Happy baking!
Can I Use Different Jam for These Cookies?
Absolutely! While raspberry jam is classic, you can use any flavor you like. Strawberry, apricot, or even a mixed berry jam would be delightful options. Choose your favorite for a personalized touch!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to wrap it well in plastic wrap to keep it from drying out. When ready to bake, take it out and let it soften slightly at room temperature before rolling it out.
How Should I Store Leftover Cookies?
Store any leftover Linzer cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them! Just be sure to separate layers with parchment paper to prevent sticking, and they’ll last for up to 3 months in the freezer.
Can I Use Gluten-Free Flour?
Yes, you can use a gluten-free all-purpose flour blend in place of the all-purpose flour in this recipe. Make sure your almond flour is also certified gluten-free to keep the cookies safe for those with gluten sensitivities!
