Raspberry Linzer Cookies

You’re going to love this linzer cookie recipe and it’s just in time for Valentine’s Day. This cookie dough is so easy to work with; it rolls beautifully and it doesn’t need to be chilled.

Shortbread cookies and jam are a match made in heaven. They taste so good! I used raspberry jam in the photo above, but strawberry works just as well (pictured below). I prefer the look of a seedless jam, but any kind of jam will do.

You can use any cut out shape, but hearts are my favorite. If you like the look of the powdered sugar on top, be sure to sprinkle it on the cut out cookie before you assemble the cookies for a clean look.

These cookies look amazing in a holiday cookie box – they’re ideal for Christmas, Valentine’s day or any occasion really. They’re just so pretty and who wouldn’t want to receive some of these beautiful cookies.

I’ve been gifting cookie boxes a lot lately. With the Covid restrictions in place, we haven’t been able to get together with family and friends, so instead we’ve been dropping off treats. I brought some of these cookies over to my niece for her birthday last week and she seemed so delighted to receive them, which made me really happy.

I would love to hear from you if you make this recipe. Feel free to leave me a comment here or tag me on Instagram.

Enjoy!

Raspberry Linzer Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Raspberry shortbread cookies

Course: Dessert
Keyword: chai shortbread cookies, linzer cookies, raspberry linzer cookies, shortbread cookies
Servings: 24
Author: Rosa
Ingredients
  • 1 cup softened unsalted butter
  • 3/4 cup icing sugar
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups all-purpose flour
Instructions
  1. preheat the oven to 325 degrees.

  2. In a large bowl or in a stand mixer fitted with the paddle attachment, mix the softened butter, salt, icing sugar, granulated sugar and vanilla until creamy.

  3. Add the flour gradually to the butter mixture. Stir until the dough comes together.

  4. Shape the dough into a ball. Then divide the dough in two.

  5. Roll half of the dough out on a lightly floured surface to about 1/3 of an inch thickness. To prevent the dough from sticking to the rolling pin, use plastic wrap to cover the dough before rolling. You can reroll the scraps.

  6. Cut out the cookies with your desired cookie cutters.

  7. Check the cookies at 14 minutes. They may take a couple more minutes to cook depending on the size of the cookie and your oven. The bottoms of the cookies should be a light golden brown when they are ready.

  8. Allow the cookies to cool before assembling.

  9. Place a tsp of jam in the center of the base cookie. Spread it out a little. Cover with a cutout cookie.

  10. Allow the jam to set for an hour before storing the cookies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating