These crispy, buttery raspberry Linzer cookies are filled with a delicious homemade jam that’s flavored with ginger and cardamom. The spices really up the flavor of the jam filling and make these cookies a special treat that’s perfect for the Holidays.
For more scrumptious Christmas cookies be sure to also check out these vanilla shortbread cookies!
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Why make this recipe?
These raspberry Linzer cookies make a delicious and beautiful addition to a Holiday cookie tray. They are very easy to make and require only a few pantry ingredients and a Linzer cookie cutter.
Raspberry filling ingredients:
Cookie dough ingredients:
How to make the jam filling:
See full ingredients & instructions in the recipe card below!
The spiced raspberry jam is easy to make and takes only a few minutes on the stovetop.
Step 1. In a small saucepan, combine frozen raspberries, corn starch and sugar. Cook until the raspberries are thawed.
Step 2. Stir in powdered ginger and ground cardamom and continue to cook until the fruit is broken down.
While the jam is cooling, make the cookies.
Cookie dough recipe notes & tips:
- I recommend to roll out the dough between two sheets of plastic wrap. That way you won’t have to add any additional flour and that will help keep the dough from becoming brittle.
- If the dough is hard and/or tears easily after the time in the fridge, let it sit on the kitchen counter for a few minutes. That will warm it up enough to become pliable again.
How to make the cookies:
See full ingredients & instructions in the recipe card below!
Instead of a traditional, nut-enriched Linzer cookie dough, this recipe uses a simple shortbread dough that’s flavored with a touch of vanilla.
Step 1. Cream butter and sugar.
Step 2. Add the dry ingredients and whip until the dough starts to clump together.
Step 3. Bring the dough together and knead into a ball.
Step 4. Cut the ball in half.
Step 5. Knead the dough into disks, wrap in plastic wrap and chill in the fridge.
Step 6. Roll out the dough between two sheets of plastic wrap.
Step 7. Cut out the cookies.
Step 8. Bake the cookies.
Step 9. Sift powdered sugar over the top cookies.
Step 10. & 11. Spread on jam and stack into a sandwich cookie.
Frequently asked questions:
You can let raspberry Linzer cookies sit on a tray for several hours. If you want to keep them longer than that, I recommend transferring them into a freezer bag and freezing them. The cookies will keep their crispness this way and they thaw again very quickly on the kitchen counter.
I don’t recommend storing the cookies in an airtight container because that will cause them to go soft.
Here are detailed instructions on how to use a Linzer cookie cutter.
More delicious Holiday cookie recipes:
- Crispy Vanilla Bean Shortbread Cookies55 Minutes
- Spiced Linzer Cookies with Orange Chocolate Ganache1 Hours 8 Minutes
- Holiday Oatmeal Cookies with Bourbon Drizzle1 Hours 53 Minutes
- Bourbon Pecan Cookies59 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Spiced Raspberry Linzer Cookies
Equipment:
- kitchen scale
- measuring cups and spoons
- small saucepan
- wooden spoon
- mixing bowls
- standing mixer or handheld mixer
- knife
- plastic wrap
- rolling pin
- linzer cookie cutter
- baking sheets lined with parchment paper or silicone baking mats
- sieve
- spoon
Ingredients:
For the ginger cardamom raspberry jam:
- 6 ounces frozen raspberries
- ½ teaspoon corn starch
- ¼ cup granulated sugar
- ½ teaspoon powdered ginger
- ¼ teaspoon ground cardamom
For the cookies:
- 12 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 ½ cups + 2 tablespoons all-purpose flour
- pinch of salt
- powdered sugar
Instructions:
For the ginger cardamom raspberry jam:
- Add frozen raspberries, corn starch and sugar to a small saucepan. Cook on medium heat, stirring continuously, until everything is combined and the raspberries are thawed.
- Stir in the ginger and the cardamom. Continue to cook until the fruit is completely broken down and the jam thickened a bit (3 to 5 minutes). (Note that the jam will thicken more as it cools.)
- Let cool.
For the cookies:
- Whip butter and granulated sugar until well combined and creamy.
- Whip in the vanilla extract.
- Add the flour and the salt and whip until the dough starts to clump together (this will take a few minutes).
- Turn the dough out onto a work surface and bring together into a ball by hand.
- Cut the ball into two halves, shape each half into a disk and wrap in plastic wrap.
- Chill the dough in the fridge for 30 minutes.
- Heat the oven to 350 degrees F.
- Take the disks out of the fridge and roll them out between two sheets of plastic wrap.* (If the dough is hard and/or tears easily, let it sit for a few minutes to warm up and become more pliable.)
- Remove the plastic wrap. Cut out the cookies and bake them on baking sheets lined with parchment paper or silicone baking mats until starting to brown (12 to 15 minutes).
- Let the cookies cool completely.
- Sift powdered sugar onto the cookies with the cut-out centers.
- Spoon a little bit of jam onto the whole cookies and top with a cut-out center cookie.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Azu
Love the combination of spices in the jam! I’m crazy about spices, so I would add a pinch of cardamom to the dough as well. Thanks for sharing
Nicole B.
That is a great idea, why didn’t I think of that? Thank you so much for coming by, Azu! :)
Claudia | The Brick Kitchen
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
Nicole B.
Thank you, Claudia! They are so much fun to make, you’ll love it! :)