These crispy, buttery raspberry Linzer cookies are filled with a delicious homemade jam that's flavored with ginger and cardamom. The two spices go perfectly with raspberry and make for a delicious new take on the classic cookie. You only need a few pantry ingredients along with a Linzer cookie cutter to make this recipe.
Raspberry filling ingredients:
Cookie dough ingredients:
Instead of a traditional, nut-enriched Linzer cookie dough, this recipe uses a simple vanilla shortbread dough.
How to make the jam filling:
See full ingredient amounts and 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. Continue to cook until the fruit is broken down. Let cool.
How to make the cookies:
See full ingredient amounts and instructions in the recipe card below!
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 too hard right out of the fridge, let it sit on the kitchen counter for a few minutes. That will warm it up enough to become pliable again.
How should I store the cookies?
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.
NOTE: I don't recommend storing the cookies in an airtight container because that will cause them to go soft.
More delicious Holiday cookie recipes:
- Holiday Oatmeal Cookies with Bourbon Drizzle1 Hours 53 Minutes
- Cardamom Meringue Cookies1 Hours 55 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Linzer Cookies with Ginger Cardamom Raspberry Jam
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, then cut out the cookies. Bake the cookies 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.
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