Classic Raspberry Linzer Cookies
Make classic raspberry Linzer cookies with buttery dough, sweet jam filling, and powdered sugar dusting. Perfect holiday baking recipe with easy step-by-step instructions.
Equipment
- mixing bowl
- electric mixer
- spatula
- whisk
- plastic wrap
- oven
- baking sheet
- parchment paper
- Rolling Pin
- cookie cutter
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Cookie Dough
- 1 cup unsalted butter softened at room temperature
- 2/3 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Filling and Dusting
- 3/4 cup raspberry jam
- 1/4 cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl with a spatula as needed.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt, then gradually add this dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms.
- Divide the dough into two equal portions, flatten each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours until firm.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disk to 1/4-inch thickness and cut with a 2-inch round cookie cutter, then use a smaller cutter to remove centers from half of the cookies to create window tops.
- Arrange cookies 1 inch apart on prepared baking sheets and bake for 10-12 minutes until edges are lightly golden, then transfer to a wire rack to cool completely.
- Spread 1 teaspoon of raspberry jam on each solid cookie bottom, place a window cookie top on each, and gently press together before dusting with powdered sugar.
Notes
Ensure butter and egg are at room temperature for proper creaming. Chilling the dough is essential for easy rolling.