Linzer Cookies with Ginger Cardamom Raspberry Jam

Last Updated on

linzer cookies food photography
I finally got myself a Linzer cookie cutter set a few weeks ago and now I wonder what took me so long! Easy to make and photogenic as they are you’d think I had jumped on the Linzer train long ago…

Well, you may remember my ginger cardamom raspberry jam from this baked brie I posted a little while ago. It’s a terrific jam and perfect for these cookies. The ginger and cardamom add delicious and comforting fall flavors and complexity to these buttery, crumbly sandwiches. Perfect for the Holidays! :)


Food Photography and Styling: The pretty pattern on the surface of these cookies called for an overhead shot so that’s what I did here. Because the jam is an important (if not the most important) part of this recipe I set the jar with it into the frame as well. I used my strobe to light the set and reflected some light back with a few white styrofoam blocks. The final shot I took was a vertical but I ended up cropping it because I liked it better that way (must be the influence of Instagram, I used to not care for the square crop…).

Camera Settings: Nikon D600, 105mm, f/5.6, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.


Linzer Cookies with Ginger Cardamom Raspberry Jam Recipe

makes 14 cookies


For the cookies:

  • 12 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1.5 cups + 2 tablespoons all-purpose flour
  • pinch of salt
  • powdered sugar

For the ginger cardamom raspberry jam:

  • 6 ounces frozen raspberries
  • 1/4 cup sugar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon ground cardamom



For the cookies:

  1. Beat butter and granulated sugar until well combined and creamy.
  2. Beat in the vanilla extract.
  3. Add the flour and the salt and beat until the dough comes together.
  4. Gather the dough into a ball, then flatten into a disc, wrap in plastic wrap and put in the fridge for 30 minutes.
  5. Heat the oven to 350 degrees F.
  6. Roll out the dough between two sheets of plastic wrap.
  7. Cut out the cookies and bake on a parchment-lined baking sheet until they start to brown (12 to 15 minutes).
  8. Let the cookies cool completely.
  9. Sift powdered sugar onto the cookies with the cut-out centers.

For the ginger cardamom raspberry jam:

  1. Add frozen raspberries, sugar and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  2. Once the raspberries are thawed, add the ginger and the cardamom.
  3. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  4. Let cool.
  5. Spoon a little bit of jam onto the whole cookies and top with a cut-out center cookie.


    • Nicole B. says:

      Thank you, Mila! I moved these guys around a few times but wasn’t happy with the look and then I thought “less is more” and took that one cookie out. :)

  1. Shinee says:

    I love (LOVE) crumbly, buttery cookies!! And no, I don’t have Linzer cookie cutter, and now I’m shopping on Amazon for it. Your cookies look so pretty, Nicole!!

    • Nicole B. says:

      Thank you, Shinee! It was so much fun to make these, I have a feeling there will be many more Linzer cookies coming on The Spice Train… :)

  2. Claudia | The Brick Kitchen says:

    Oh those cookie cutters are gorgeous! I got myself a set on special recently but haven’t gotten around to using them, so thank you for the inspiration! Love the star cut out in the centre too, and I can imagine that the spices in the jam would give it a lovely flavour <3

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.