Raspberry Lemon Linzer Cookies Recipe

Introduction

These Raspberry Lemon Linzer Cookies are a delightful treat with a buttery, melt-in-your-mouth texture and a bright lemon zing. Filled with sweet and tangy raspberry jam, they make an elegant yet easy dessert perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• ½ cup confectioners sugar
• Zest of 1 lemon (about 1 teaspoon)
• ½ teaspoon vanilla extract
• 2 cups all purpose flour
• Pinch kosher salt
• Raspberry jam, for filling

Instructions

1. Step 1: Line a half sheet tray with parchment paper and set aside.
2. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and confectioners sugar on low-medium speed until light and fluffy, about 1 minute. Add the lemon zest and vanilla extract, then mix until combined. Scrape down the bowl to ensure even mixing.
3. Step 3: Add the flour and salt to the mixture and continue mixing until large clumps form. The dough may not fully come together, which is fine. Transfer the dough onto the parchment paper, shape it into a flat disk, and chill for 30-45 minutes.
4. Step 4: Prepare two sheet trays lined with parchment paper.
5. Step 5: Roll out the chilled dough between two sheets of parchment paper to about ¼ inch thickness. Using a 2-inch round or fluted cookie cutter, cut out shapes. Re-roll scraps and repeat.
6. Step 6: On half of the cookies, use a smaller cookie cutter to cut out the centers. These will be the tops of the sandwich cookies, so make sure you have matching bottoms without cutouts.
7. Step 7: Freeze all cookie cutouts on baking sheets for 1 hour. Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges turn golden brown.
8. Step 8: Allow cookies to cool completely. Dust the top cookies with confectioners sugar, spread a thin layer of raspberry jam on the bottom cookies, then gently sandwich them together.

Tips & Variations

• For a dairy-free option, try using margarine instead of butter—though some substitutes may affect the cookie shape.
• If you want to bake the small cutout centers, reduce the baking time to around 6 minutes as they are smaller and can burn quickly.
• Feel free to substitute raspberry jam with other preserves like apricot or strawberry for a different flavor twist.
• Be careful not to overfill the cookies with jam to prevent spilling during assembly.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. You can freeze the dough before baking or freeze the filled cookies wrapped tightly in plastic wrap or in a freezer-safe bag for longer storage. To reheat, allow frozen cookies to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can mix the dough by hand or with a hand mixer. The key is to cream the butter and sugar until light and fluffy. It might take a little more effort but works just as well.

Why did my dough stay crumbly and hard to roll out?

This can happen if the dough is too cold or dry. Let it sit at room temperature for a few minutes before rolling out. Also, ensure you chill the dough as directed but not frozen solid before rolling.

Raspberry Lemon Linzer Cookies Recipe

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★★★★★

4.6 from 128 reviews

This Raspberry Lemon Linzer Cookie recipe features buttery, tender cookies with a delicate lemon zest flavor, sandwiched together with a sweet and tangy raspberry jam filling. These cookies are easy to make, keep their shape perfectly, and offer a melt-in-your-mouth texture, making them a delightful treat for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 16 sandwich cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (227 g) unsalted butter, softened to room temperature
• ½ cup (60 g) confectioners sugar
• Zest of 1 lemon (equal to 1 teaspoon)
• ½ teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• Pinch of kosher salt

Filling

• Raspberry jam (for filling)

Instructions

1. Prepare baking trays: Line a half sheet tray with parchment paper and set aside to prevent sticking and for easier cleanup.
2. Mix butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and confectioners sugar on low-medium speed for about 1 minute until light and fluffy.
3. Add flavorings: Mix in the lemon zest and vanilla extract until fully combined, scraping down the bowl as needed to ensure even mixing.
4. Add dry ingredients: Add the all-purpose flour and kosher salt and continue mixing until large clumps form; the dough might not completely come together, which is normal.
5. Chill the dough: Transfer the dough onto parchment paper, shape into a flat disk, cover, and chill in the refrigerator for 30-45 minutes to firm up for easier handling.
6. Prepare for cutting: Line two sheet trays with parchment paper and set aside for baking the cookies later.
7. Roll and cut dough: Roll out the chilled dough between two sheets of parchment paper to ¼ inch thickness. Use a 2-inch round or fluted cookie cutter to cut out cookie shapes. Re-roll scraps as needed.
8. Create sandwich cookie tops: For half of the cookies, cut out a smaller shape from the center to create a window. This will be the top cookie in the sandwich.
9. Freeze before baking: Place all cookie cutouts on the prepared sheet trays and freeze for 1 hour. This helps maintain their shape while baking.
10. Bake: Preheat oven to 350°F (177°C). Bake the frozen cookies for 10-12 minutes or until the edges turn golden brown. If baking the small cutouts, bake for about 6 minutes and watch closely.
11. Cool and assemble: Let cookies cool completely. Dust the top cookies (with cutouts) lightly with confectioners sugar. Spread a small amount of raspberry jam on the bottom cookies and sandwich the tops over the jam.

Notes

• Makes about 16 sandwich cookies.
• If baking the smaller cutout shapes, reduce baking time to around 6 minutes to prevent burning.
• Store finished cookies in an airtight container at room temperature for up to 3 days.
• The dough can be frozen before rolling or the assembled cookies can be frozen in a freezer-safe bag or wrapped well.
• Using confectioners sugar instead of granulated sugar yields a tender, melt-in-your-mouth texture.

Keywords: Raspberry Linzer Cookies, Lemon Linzer Cookies, Sandwich Cookies, Raspberry Jam Cookies, Holiday Cookies