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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/raspberry-lemon-linzer-cookies-recipe/