Spiced Raspberry Linzer Cookies

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.

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.

(For more scrumptious Christmas Linzer cookies be sure to also check out these spiced orange chocolate Linzer cookies!)

Ingredients needed:

For the jam:

For the cookies:

How to make the jam:

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.

How to make the cookies:

See full ingredients & instructions in the recipe card below!

Instead of a traditional, nut-enriched Linzer cookie dough the cookies in this recipe are made with a very straight-forward shortbread dough that is 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.

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 you take it out of the fridge, let it sit on the kitchen counter for a few minutes to warm up and become more pliable.

Frequently asked questions:

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Full Printable Recipe

Spiced Raspberry Linzer Cookies

Nicole B.

These crispy, buttery raspberry Linzer cookies are filled with a delicious jam that is flavored with ginger and cardamom. The cookies are easy to make and the raspberry jam takes only a few minutes on the stovetop.

5 from 1 vote

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Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Course Dessert

Cuisine Austrian

Servings 20 cookies

Calories (estimated) 188 kcal

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

  

1x2x3x

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 and cook on medium heat, stirring continuously, until everything is combined and the raspberries are thawed.
• Stir in the ginger and the cardamom and 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, then cut out the cookies and bake them on baking sheets lined with parchment paper or silicone baking mats until they start 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

*The reason why you want to use two sheets of plastic wrap is to avoid having to add any additional flour. 

Nutrition

Calories: 188kcal

Keywords: Christmas cookies, linzer cookies, raspberry linzer cookies