Last Updated on January 12th, 2020

These crispy, buttery Linzer cookies are filled with a delicious ginger cardamom raspberry jam and make a great fall or holiday season treat. The cookies are easy to make and the raspberry jam takes only a few minutes on the stovetop.

This post was originally published on Sept. 15, 2015.

How to make Linzer cookies with ginger cardamom raspberry jam:

For the jam:

This recipe starts with the jam and it is very easy to make this particular jam because it only requires the stovetop; there is no canning involved here.

Step 1. In a small saucepan, combine 6 ounces frozen raspberries, 1/2 teaspoon corn starch and 1/4 cup granulated sugar.

Step 2. Cook the mix until all the raspberries are thawed.

Step 3. Stir in 1/2 teaspoon freshly grated ginger and 1/4 teaspoon ground cardamom and continue to cook the mix until the fruit is broken down and you have a jam-like consistency.

While the jam is cooling, make the cookies.

For the cookies:

The actual Linzer cookies are very straight-forward sugar cookies that are flavored with a touch of vanilla.

Step 4. In a mixing bowl, whip together 12 tablespoons softened, unsalted butter and 1/2 cup granulated sugar until they’re nice and creamy.

Step 5. Whip in 1/2 teaspoon vanilla extract, 1.5 cups and 2 tablespoons all-purpose flour and a pinch of salt.

Step 6. Continue to whip until the dough gets crumbly enough to start to come together.

Step 7. Form the dough into a ball, wrap it in plastic wrap, flatten it a bit and chill in the fridge for 30 minutes.

Step 8. Heat the oven to 350 degrees F., then roll out the dough.

RECIPE TIP: You want to roll out the cookie dough without adding additional flour and to do that I recommend rolling it between two sheets of plastic wrap. Remove the plastic before cutting out the cookies.

Step 9. Cut out the cookies and bake them on parchment-lined baking sheets until they start to brown, 12 to 15 minutes. (The dough doesn’t spread very much at all in the oven so you can be sure to keep the pretty shape of whichever center cut-out you choose.)

Step 10. Once both the cookies and the jam are cooled, sift powdered sugar onto the top cookies, spread a little bit of jam on the bottom cookies and stack into sandwich cookies.

More delicious cookie recipes:

• Vanilla Bean Cookies
• Spiced Linzer Cookies with Dulce de Leche
• Cardamom Meringue Cookies
• Pumpkin Spice Hazelnut Cookies

Print Recipe

5 from 1 vote

Linzer Cookies with Ginger Cardamom Raspberry Jam

These crispy, buttery Linzer cookies are filled with a delicious ginger cardamom raspberry jam and make a great fall or holiday season treat. The cookies are easy to make and the raspberry jam takes only a few minutes on the stovetop.

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: linzer cookies, linzer cookies with raspberry jam

Servings: 14 cookies

Calories: 188kcal

Author: Nicole Branan

Ingredients:

For the ginger cardamom raspberry jam:

• 6 ounces frozen raspberries
• 1/2 teaspoon corn starch
• 1/4 cup sugar
• 1/2 teaspoon freshly grated ginger (or 1/4 teaspoon powdered ginger)
• 1/4 teaspoon ground cardamom

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

Instructions:

For the ginger cardamom raspberry jam:

• Add frozen raspberries, corn starch and sugar to a saucepan and start to cook on medium heat, stirring until everything is combined.
• Once the raspberries are thawed, add the ginger and the cardamom.
• Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
• Let cool.

For the cookies:

• Beat butter and granulated sugar until well combined and creamy.
• Beat in the vanilla extract.
• Add the flour and the salt and beat until the dough starts to get crumbly (this will take a few minutes).
• Gather the dough and bring together into a ball by hand, then flatten into a disc, wrap in plastic wrap and put in the fridge for 30 minutes.
• Heat the oven to 350 degrees F.
• Roll out the dough between two sheets of plastic wrap.*
• Remove the plastic wrap, then cut out the cookies and bake them on a parchment-lined baking sheet 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 | Carbohydrates: 23.4g | Protein: 1.8g | Fat: 10.1g | Saturated Fat: 6.3g | Cholesterol: 26mg | Sodium: 2mg | Potassium: 38mg | Fiber: 1.2g | Sugar: 11.3g | Calcium: 8mg | Iron: 1mg

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