Raspberry Linzer Cookies
"You guys, I’m in FULL CHRISTMAS MODE. 😍 @ptxofficial and all the other great music hits are playing in the background, my home smells of cranberry, gingerbread, pistachios... with lots and lots of orange. It’s seriously the most wonderful (flavourful) time of the year and I’m here for it 🙌🏼 These are my Linzers with homemade raspberry jam, to get you in the xmas mode, too 🤪🙈"
-- @anasbakingchronicles
A Note from Feedfeed

These classic sandwich cookies are a fave around here! You can cut the dough into fun shapes and fill it however you like (although we're digging this homemade raspberry jam). Dust them with powdered sugar for the final touch and we promise you won't be able to stop eating. 

Looking for more linzer cookies? Our @mollyjean4 put a twist on the traditional with her Peanut Butter ansd Jelly Linzer Cookies!



Prep time 2hrs
Cook time 8mins
Serves or Makes: 14


For the Cookies

  • 2 cups all-purpose flour
  • 1 cup plus 2 1/2 tablespoons ground almonds, toasted and cooled
  • 1/ 2 teaspoon salt
  • 1/ 2 teaspoon baking powder
  • 1/ 4 teaspoon cinnamon
  • 13 3/ 4 tablespoons unsalted butter, at room temperature
  • 1/ 2 cup plus 1 1/2 tablespoons granulated sugar
  • 1 large egg
  • 1/ 2 teaspoon vanilla extract
  • Powdered sugar, for dusting

For the Raspberry Jam

  • 2 cups frozen raspberries
  • 2 1/ 2 cups granulated sugar
  • 1 lemon, zest and juice

To Make the Cookies


  • Step 1

    In a large bowl, sift together flour, almonds, baking powder, salt and cinnamon. In a separate bowl, with a hand mixer or stand mixer, cream butter and sugar together until light and fluffy, 2-3 minutes. Add egg and vanilla to butter and beat until incorporated.

  • Step 2

    Add your dry ingredients to butter, sugar and egg mixture in TWO batches, mixing just until everything is incorporated and there are no lumps of flour. You don’t want to overmix it, otherwise your cookies will get tough.

  • Step 3

    Divide dough in half, wrapping each disc in plastic wrap. Refrigerate for 1 hour or up to 1 week.

  • Step 4

    Once you’re ready to bake the cookies, leave the dough at room temperature for 15 to 20 minutes, until it’s ready to roll. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

  • Step 5

    On a floured surface roll out the dough to a 1/4-inch thick circle and cut out 2-inch circles. There should be 28-30 cookies. Using a smaller cookie cutter, cut out the middle in half of your cookie circles. I used a small star cookie cutter but you can use whatever you want, even a round nozzle!

  • Step 6

    Bake the cookies for about 10-12 minutes. They should be lightly soft in the middle and golden. Transfer them to a cooling rack to cool completely.

To Make the Raspberry Jam


  • Step 1

    Combine raspberries, sugar and lemon in a medium non-stick saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat and let cook for 15-20 minutes, until thickened. Strain the jam through a sieve to get rid of raspberry seeds and put it a clean glass jar. Let it cool in the fridge before using.

To Assemble


  • Step 1

    Dust the cookies with a hole in the center with powdered sugar. Place a teaspoon of jam in the center of the remaining cookies, being careful not to spread it all the way to the end. Sandwich one dusted cookie and one with jam together.