This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Raspberry Linzer Sandwich Cookies are a buttery and beautiful raspberry filled sandwich cookie. These almond shortbread sandwich cookies are filled with raspberry jam filling and dusted with powdered sugar.
12 Days of Christmas Cookie Recipes
This Raspberry Linzer Sandwich Cookies recipe is a part of the 12 Days of Christmas Recipes event. Scroll down for this list of cookie recipe shared today.
You will also have a chance to enter a special holiday giveaway. Scroll down to the Rafflecopter form for a chance to win a KitchenAid Mixer.
How To Make Raspberry Linzer Cookies
Raspberry Linzer cut out cookies may look complicated to make but they are as easy to make as any other rolled out Christmas cookie recipe.
Disclosure: Product links are affiliate links. Flour On My Face is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Baking Supplies Needed to make cut out Christmas cookies
Below is a list of the baking supplies I used to make these cut out linzer sandwich cookies.
- Cookie Cutter Two Sided Round Cookie Cutter Set: I used the 2 ½ inch scalloped edge round cookie cutter
- Mini Cookie Cutter set – 24 Pieces: I used the ¾ inch star to make the cut out center.
- hand mixer:
- glass mixing bowls
- measuring cups
- measuring spoons
- rolling pin
- aluminum baking sheets
- parchment paper
Ingredients needed to make this Linzer cookie recipe
- unbleached all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- a large egg
- pure almond extract
- seedless raspberry jam
- sifted powdered sugar
Directions to make Raspberry Linzer Sandwich Cookies
- In a small bowl whisk the flour, baking powder and salt together. Set aside.
- In a large bowl with a hand mixer or in a stand mixer beat the softened butter and sugar together until light and creamy. Add the egg and almond extract to the bowl and beat well until all the ingredients are completely combined.
- Add half of the flour mixture to the bowl with the butter and sugar mixture. Beat on low until the flour is mixed in well. Scrap the sides of the bowl with a spatula and add the remaining flour to the bowl.
- Beat the flour in until combined well. Divide the linzer cookie dough in half. Wrap each half in plastic wrap and chill for at least two hours.
- Prepare your baking sheets by lining them with parchment paper before beginning with the dough. Preheat the oven at this time. (see notes)
- Once the dough has chilled remove half the dough from the refrigerator. Roll the linzer dough out to a ¼ inch thickness on a well floured surface. Dust the rolling pin with flour as needed so the linzer dough doesn't stick as you roll it.
- Use a 2 ½ inch circle cookie cutter to cut the cookies out. Make sure you cut a even number of circles out of the dough. Cut the center out of half of the cookies with a small ¾ inch star cookie or fondant cutter.
- Place the cut out cookies on a lined baking sheet and bake for 9 to 12 minutes until the edges of the cookie are just starting to turn golden. Do not over bake.
- Cool the cookies on a cooling rack.
- Place a scant teaspoon of raspberry jam in the center of each cookie without the center cut out. Place a cookie with the center cut out ontop of the jam topped cookie. Gently press the cookies together. Dust the filled cookies with powdered sugar.
- Store in an airtight container for 1 week.
- Makes about 16 large cut out Raspberry Linzer sandwich cookies.
Tips for baking perfect Christmas Cookies
- Follow the cookie recipe exactly using the exact ingredients listed in the recipe.
- Line your baking sheets with parchment paper which help the cookie brown evenly on the bottom. Parchment paper also prevents the cookies from sticking to the cookie sheet. It also helps with clean up.
- Work with chilled dough. Soft warm dough will spread while baking.
- After rolling and cutting out the cookies put the cookie sheet in the refrigerator for 5 to 10 minutes to chill before baking. This helps the cookie keep its shape.
- Use a tooth pick to easily remove the center cut out of the linzer cookie. This will help the weakened cookie hold its shape.
Related Recipes
Recipes from friends
- Walking On Sunshine Recipes: Walnut Chocolate Chunk Cookies
- Glenda Embree: Chewy Ginger Cookies
- Fat Dad Foodie: White Chocolate Pudding Cookies
Print the Recipe Below
Raspberry Linzer Sandwich Cookies Recipe
This Raspberry Linzer Sandwich Cookies recipe is a Linzer cookie recipe without nuts. These pretty cut out sandwich cookies are filled with raspberry jam and dusted with powdered sugar.
Rate this Recipe
Ingredients
- 1 ⅓ cup unbleached all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- ½ cup seedless raspberry jam
- ½ cup powdered sugar (sifted)
Instructions
- In a small bowl whisk the all-purpose flour, baking powder and salt. Set aside.
- In a large bowl beat the softened butter and sugar until creamy. Add the egg and almond extract to the bowl and beat until combined well and creamy.
- Add half the flour to the bowl with the butter mixture. Beat until combined. Scrap the bowl with a spatula. Add the remaining flour to the bowl and beat in well.
- Divide the dough in half.
- Place one piece of dough in the center of a piece of plastic wrap. Fold one piece over the dough and flatten into a disk. Wrap each half of dough tightly and refrigerate for at least two hours or overnight.
- Preheat the oven to 375F. degrees. (see notes)
- Remove one half of the dough from the refrigerator and roll the linzer dough out on a floured surface with a floured rolling pin. Roll the dough out to ¼ inch thickness.
- Cut cookies out with a decorative cookie cutter and transfer to a parchment paper lined baking sheet.
- Cut the equivalent number of cookies and cut the centers out with a very small cookie cutter and place on a lined baking sheet. Chill the cookie dough for 20 to 30 minutes before baking.
- Bake the cookies 9 to 12 minutes or until the edges are just slightly golden. Remove from the oven and place the hot baking tray on a cooling rack.
- Cool for 10 minutes. Transfer the cooled cookies to a cooling rack to cool completely.
- Once cooled place a scant teaspoon of raspberry jam on the center of each of the uncut cookie halves.
- Place the cookie halves that have the center cut out on top of the cookies with the jam on it. Gently press the cookies together.
- Sprinkle the tops of the cookies with powdered sugar if.
- Makes about 16 - 2 ½ inch round sandwich cookies.
Video
Notes
- Preheating the oven. If using aluminum pans lined with parchment preheat the oven to 375 F. degrees.
- Cookie Sheets: If using dark non stick cookie sheets with or without parchment paper decrease the oven temperature to 350 F. degrees to prevent burning.
Nutrition
Serving: 1CookieCalories: 174kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 27mgSodium: 102mgPotassium: 24mgFiber: 1gSugar: 18gVitamin A: 194IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!
Leave a Reply