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Raspberry Linzer Cookies come from old-world baking, a little cousin of the classic Linzer Torte from Linz, Austria. I love how these time-tested treats still feel special at any table. Ground almonds and a hint of lemon peel make the dough tender and fragrant. A swipe of seedless raspberry jam gives each bite a tart, fruity flavor.

Three round cookies with powdered sugar on top and a star-shaped cutout in the center, revealing red jam filling, are displayed on a white decorative plate.

I grew up with cookie tins at every holiday, and these are the ones I still reach for when I want something pretty and delicious. The buttery dough blends sugar, softened butter, cream cheese, egg, and a touch of baking powder for cookies that bake up soft enough to sandwich around jam. A tiny cutout on the top cookie turns into a ruby window, then a dusting of powdered sugar makes them sparkle. They look fancy on a plate but feel like home.

Ingredients You Will Need

Top view of baking ingredients on a wooden board, including flour, sugar, brown sugar, powdered sugar, butter, cream cheese, an egg, lemon zest, salt, and a jar of red raspberry jam.

Granulated sugar: Sweetens the dough, promotes light browning, and encourages just enough spread for delicate edges.

Powdered sugar: Adds superfine sweetness and, thanks to a little cornstarch, creates a melt-in-your-mouth, shortbread-like crumb that holds clean cutout shapes.

Softened butter: Brings rich flavor and tenderness; when creamed with sugar, it traps air for a lighter texture.

Softened cream cheese: Adds moisture and a subtle tang, tenderizes the crumb, and helps the dough stay workable so cutouts release neatly.

Egg: Binds the dough, adds moisture, and emulsifies fat for a smooth, cohesive cookie.

All-purpose flour: Provides the structure so the sandwich cookies hold their shape.

Baking powder: Gives a gentle lift so the cookies don’t bake up dense or tough.

Ground almonds: Classic Linzer nuttiness; their natural oils tenderize and limit gluten development for a softer bite.

Lemon peel: Bright citrus oils that balance sweetness and make the almond and raspberry flavors pop.

Seedless raspberry jam: The tart, jammy “glue” that sandwiches the cookies together; seedless keeps the window tidy and sets up nicely as it cools.

Powdered sugar (for dusting): The snowy finish that adds a final touch of sweetness and highlights the cutout “window.”

Frequently Asked Questions

Do I have to chill the dough? Chilling 30–60 minutes firms the butter and cream cheese so the cookies hold crisp cutout edges and do not spread.

My cookies puffed or spread. What happened? The dough was likely too warm or overworked. Chill the cut shapes on the sheet for 10 minutes before baking, and handle the dough as little as possible.

How do I keep the jam from leaking? Use seedless jam and warm it slightly, then stir until smooth. Spread a thin layer, leaving a small border; it will settle as it sets.

The dough is cracking when I roll it. What should I do? Let it rest at room temperature for 3–5 minutes and knead once or twice to make it pliable. A teaspoon of milk can help if it’s still dry.

Finely ground almonds resembling rice grains inside a food processor bowl, with the blade attachment visible in the center. — Ground the almonds in a food processor.

A close-up of a metal mixing bowl containing a stick of butter, a block of cream cheese, a mound of granulated sugar, and a raw egg. — In a large bowl, combine sugar, butter, cream cheese, and an egg.

Helpful Tips

Use a microplane for lemon zest. Avoid the bitter white pith for bright citrus flavor.

Cut straight down; no twisting the cutter. Dip cutters in flour (or powdered sugar) between cuts for crisp edges.

Let cookies cool fully on a rack before filling. Warm cookies will steam and soften too much.

If the dough cracks while rolling, rest it 3–5 minutes to relax. If it’s sticky, chill briefly and dust parchment lightly instead of adding lots of flour.

Bake one tray at a time on the center rack.

A close-up of fluffy, whipped butter and sugar mixture, showing a light, creamy texture with soft peaks and a pale yellow color. — Beat until light and fluffy.

A close-up of a baking mixture, showing granulated sugar, flour, and softened butter partially blended together in a bowl. The ingredients are in the process of being mixed for baking. — Add flour, baking powder, ground almonds, and lemon peel.

Storage Tips

Assembled cookies: Store in an airtight tin at cool room temperature for 2–3 days, or refrigerate up to 1 week. Let the jam set 30–60 minutes before stacking. Layer with parchment to prevent sticking. Dust with powdered sugar right before serving for the best “snow.”

Unfilled cookies: Keep in an airtight container at room temperature up to 1 week. They stay crisper unfilled, so sandwich with jam the day you plan to serve.

Dough storage: Wrap dough discs tightly and refrigerate up to 3 days or freeze up to 2 months. Thaw in the fridge overnight, then let stand until just pliable before rolling.

Freezing baked cookies: Freeze unfilled cookies up to 2 months in single layers with parchment between. For assembled cookies, freeze on a sheet until firm, then layer with parchment; dust with sugar after thawing.

Thawing: Always thaw in a closed container at room temperature to avoid condensation. If needed, refresh unfilled cookies in a 300°F oven for 2–3 minutes, cool, then fill.

Close-up of creamy, pale beige cookie dough with a slightly crumbly texture, showing swirls and ridges from mixing. — Mix at low speed until well blended.

A round, uncooked dough disc sits on a solid red surface, ready for baking or cooking. — Shape dough into 2 disks.

Substitutions and Variations

Jam options: Apricot, red currant, strawberry, blackberry, or fig. Warm briefly and whisk smooth; simmer 2–3 minutes to thicken if runny.

Nut change-ups: Swap ground almonds for hazelnuts or pecans; toast, cool, then grind finely. By weight, almond flour can replace ground almonds 1:1.

Flavor boosts: Add ¼ teaspoon almond extract or 1 teaspoon vanilla. A pinch of cinnamon or cardamom goes nicely with almonds and raspberries.

Finishes: Dust with powdered sugar before assembly, or drizzle tops with melted chocolate. Press a pinch of finely chopped toasted nuts or coarse sugar on the tops before baking for sparkle.

A round disc of dough wrapped in plastic wrap rests on a bright red surface, ready for chilling or storage. — Wrap in plastic wrap.

Rolled-out dough on a green surface, lightly dusted with flour and uneven edges, ready for cutting or shaping. — On lightly floured surface, roll out 1 disk of dough at a time.

What to Serve with Raspberry Linzer Cookies

Appetizers: Cucumber tea sandwiches feel dainty and elegant, which matches the cutout “window” look of Linzers. Baked brie with cranberry or raspberry preserves is a cozy starter that hints at the jammy dessert to come.

Side Dishes: Herbed fingerling potatoes keep things comforting without overshadowing dessert. A lemony arugula salad with shaved Parmesan adds peppery crunch between sweet bites.

Main Dishes: Quiche Lorraine works for brunch or tea and keeps the menu vintage. Baked ham with a light honey glaze pairs beautifully with raspberry flavors for a retro-style spread.

Drinks: Viennese coffee with a dollop of whipped cream goes well and keeps with the Austrian theme. Hot chocolate with lightly sweetened whipped cream is lovely for winter cookie trays.

Other Desserts: Biscotti or amaretti look nice with the Linzer Cookies on a cookie platter. Lemon bars contrast the raspberry with a bright, tart finish that feels classic.

A sheet of rolled-out dough with a circle cut out, resting on a green surface and lightly dusted with flour. — Cut with floured 3-inch round cutter.

Other Recipes You May Enjoy

If you like Raspberry Linzer Cookies, you might also like my Peppermint Sugar Cookie Bars or my Berlinerkranser Cookies. These Viennese Whirls are also delicious.

A round biscuit topped with a shiny layer of red strawberry jam sits on a textured white surface. — Spread cooled whole cookies with thin lay or jam.

Three round sandwich cookies with star-shaped cutouts revealing red jam filling, dusted with powdered sugar, are arranged on a white decorative plate atop a wooden surface.

Final Thoughts

Every time I dust that tiny “window” with powdered sugar, I’m back in Grandma’s kitchen sneaking the first warm cookie. These Raspberry Linzer Cookies feel fancy on the plate but wonderfully familiar in the best way. Bake a batch for your next gathering, and I bet you’ll be asked to share the recipe before the plate comes back empty.