Peanut Butter and Jelly Linzer Cookies
A Note from Feedfeed

Photo by @rachelgurjar

This recipe is featured in our 2021 Holiday Cookie Roundup! When the holidays roll around I set super lofty cookie goals. I see so many amazing cookies on instagram and can't help but want to make them ALL. I furiously mix up cookie dough and stock my freezer to the gills with almost every type of cookie dough you can imagine. Then Christmas Eve rolls around and I turn my home into a cookie production kitchen, cranking out Christmas magic by the dozen.  Last year I found myself with some extra peanut butter blossom dough and played around with the idea of PB & J linzer cookie.  This year I knew I had to make it official so I tweaked the dough to the perfectly crisp biscuit and filled them with an easy store bought rasberry jam. They taste just like a PB & J Sandwich, but with more butter. 

Eat them for breakfast, eat then for dessert or bring them to share with family and friends! 


Recipe and Headnote Molly Adams


Prep time 2hrs
Cook time 12mins
Serves or Makes: 24 sandwich cookies


For the Cookies:

For Assembly:

  • 1/ 2 cup raspberry jam
  • Powdered sugar, for dusting, optional


  • Step 1

    Add butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment and cream the butter and brown sugar for about 4 minutes, or until light and fluffy. Add peanut butter and cream cheese and beat for 2 more minutes. Add egg and vanilla and beat for 1 minute more.

  • Step 2

    In a large bowl, sift together flour, salt and baking powder, then add to the bowl of the stand mixer and mix until no streaks of flour remain.

  • Step 3

    Scrape the dough onto a lightly floured surface and divide in half. Press each dough half into a dish and wrap in parchment. Set in the fridge to chill for 1 hour.

  • Step 4

    Once dough has chilled, preheat the oven to 350 ̊F and line two baking sheets with parchment paper.

  • Step 5

    Working with 1 disc of dough at a time, roll out into a ¼ inch thick rectangle and cut out desired shapes using cookie cutters of choice. Using a smaller cutter, cut a ‘window’ in half of the cookies. Place on prepared sheet pans and bake for 12-14 minutes, or until lightly golden brown.

  • Step 6

    Let cool completely, then flip whole cookies (the ones without windows) over and add about 1-2 teaspoons of raspberry jam to each. Top with the ‘windowed’ cookies, then dust with powdered sugar and serve.