Alright, gather ’round fellow cookie crusaders! If you’ve never had Raspberry Linzer Christmas Cookies right out of a flour-speckled December kitchen, well, you’re missing out on a weird (and pretty nostalgic) kind of happiness. I tried making these for the first time because my gran—who always wore that wild holly brooch—insisted they were her “crowning achievement” each Christmas. One year, though, she dropped a whole tray right as we were about to eat. The dog got to try them before we did. Anyway, now it’s become a tradition, mishaps and all—plus who doesn’t want jam-filled, snowy-looking bites as part of the run-up to Christmas? I think of these every time I smell ground almonds. Or accidentally spill jam on my jeans… again.
When I Actually Make These (and Why You Might Too)
I make these Linzer cookies when I need to bribe my family into helping me decorate the house (can you blame me?), or whenever I want something that looks a lot more posh than it was to make. My teenagers gobble them down before they even cool off; my husband saves a secret stash in the bread bin (yes, I know about it). Also, sometimes—every now and then—this dough gives me trouble, and I used to mutter under my breath, but it’s always worth it for that moment you dust powdered sugar on top and they just look like, well, Christmas in biscuit form. If you’re feeling fancy, these are your jam. Sorry, couldn’t resist.
The Bits and Bobs You’ll Need (With Some Swaps)
- 1 cup (225g) unsalted butter, room temp. (Though, honestly, salted works just fine if you skip the pinch later.)
- 2/3 cup (80g) powdered sugar—sometimes I use castor sugar in a rush, and it’s ok, just not as melt-in-the-mouth.
- 2 large egg yolks. (If you only have medium eggs—just go with 3; the dough is forgiving.)
- 1 tsp vanilla extract. Grand-mum swore by Nielsen-Massey but the cheapo vanilla works if you don’t tell anyone.
- 2 cups (250g) all-purpose flour—though I once used 1 cup flour and 1 cup spelt because I ran out, and it was… a bit less tender but still edible.
- 1 cup (100g) ground almonds (also called almond meal)
- 1/2 tsp ground cinnamon (sometimes I add a pinch of clove if feeling jazzy)
- Pinch of salt (if your butter was unsalted)
- 3/4 cup (ish) good raspberry jam (seedless or seedy, you do you—actually I like seeds)
- Powdered sugar for dusting—never measured, just shake the sieve till they’re snowed-in looking
How I Actually Make These (Give or Take)
- Get butter and sugar acquainted. Cream butter and powdered sugar together—get it nice and fluffy. I usually use a mixer, but a wooden spoon and a little elbow grease does fine (plus, free arm workout, right?).
- Egg yolks and vanilla in. Beat ’em in, but if the mix looks weird and split, don’t sweat it. Once you toss in the dry stuff, it’ll sort itself out.
- Flour, almonds, cinnamon, salt—party time. Dump these in and stir until it forms a dough. I do this by hand now because my mixer coughed out a spring once. (Don’t panic if it’s a little shaggy; bring it together with your hands.)
- Chill pill. Flatten dough into a rough disk, wrap in cling film, and refrigerate for at least an hour—if you’re in a hurry, 30 min in the freezer works, but I find that makes it a bit crumblier.
- Roll out and cut. Flour your counter, roll the dough to about 1/8 inch thick (a bit thicker is fine—thick cookies = less breakage, usually). Use a round cutter, then half of those get a little window cut out (you can use a bottle cap or a tiny cutter; doesn’t need to be perfect—my stars always come out looking lopsided and that’s fine!).
- Bake. Lay out on parchment, bake at 350°F (180°C) for about 12 minutes, or until the edges look a whisper golden. They’ll harden as they cool. This is where I usually sneak a little corner to test doneness—no shame.
- Jam it up. Once cool, spread a gentle blob of raspberry jam on the solid halves and sandwich with a windowed top. If you get eager and sandwich before they’re cool, the jam will run everywhere (ask me how I know).
- Dust and admire. Sift a blizzard of powdered sugar on top. Take a photo or ten—eat one before anyone else sees.
Stuff I Figured Out the Hard Way
- The dough needs chilling—a lot. If it sticks, just stick it back in the fridge for 10, no drama.
- Bake one test cookie first if you’re unsure about the oven. My old oven ran way hot and I burnt the first batch every single December until I got an oven thermometer (you can get a cheap one from Serious Eats).
- Don’t overdo the jam! A thin smear is honestly enough unless you like looking like jam-fingered toddler after every bite.
When I Felt Experimental (Cookie Variations)
- Sometimes I swap raspberry for apricot jam—it’s really, really nice; even strawberry works, but I find it a bit sweet, honestly.
- Chopped hazelnuts instead of almonds? That’s gorgeous. Pistachios? Well, the color was fun but the flavor was… less festive.
- If you want it chocolatey, add a couple tablespoons cocoa powder to the dough (but, they get less tender; I didn’t love it but maybe you will?).
Don’t Have a Cookie Cutter? Neither Did I Once
Once, I made these by using a drinking glass and a milk bottle cap for the window—worked like a charm. If all else fails, make them square or freehandy and just say they’re “rustic Linzers.”
How to (Maybe) Store Them—Not That You’ll Need To
Tuck cooled cookies into an airtight tin with parchment between layers. They do keep for up to 5 days—though honestly, in my house, they never last more than a day! I also read on Sally’s Baking Addiction that you can freeze the unfilled cookies and sandwich later—tried it once, worked fine.
If You Want To Serve Like I Do
We stick these on a plate right next to the tree and pretend we’re not eating four at a time. Or pile them up, put a ribbon on top, and give away as gifts—people think you’ve worked harder than you have (trust me, these pass as “fancy” even if yours are odd shapes).
So What Did I Learn Making These All These Years?
- Don’t rush the chilling—honestly, I once tried rolling the dough warm. Nope. Just nope. Rolled up into my rolling pin and made a right dog’s dinner.
- Use parchment paper, especially if, like me, you hate dish washing. Less scrubbing = more eating.
- Don’t overbake—pale is fine. They’ll still taste buttery and lovely.
Burning Cookie Questions I’ve Actually Heard (or Mumbled to Myself)
- Can I use gluten free flour? Yep, but the texture’s a tad more crumbly—add an extra egg yolk if you want to hedge your bets.
- Do I really need the almonds? Hmm, for classic Linzer—yeah, probably. But I’ve done all-flour versions in a pinch and they turned out fine, just less nutty.
- Can I use other jams? Absolutely. Honestly, my daughter once made a chocolate-hazelnut spread version and those vanished in a flash. So yes.
- How do I stop the jam squishing out? Don’t overfill (guilty as charged) and make sure the cookies are cool first. Maybe chill them a bit after assembling if it’s warm in your kitchen.
- Is there a way to make these vegan? Probably, though I haven’t tried—swap in vegan butter and egg replacer and let me know how it goes, alright?
- Do I HAVE to make them sandwich-style? Nope. You could bake flat cookies and just spread jam—sometimes I do that if I’m pressed for time, but it’s less festive. Oh well.
- Why do mine get tough? Too much mixing or rolling too thin is the culprit. Actually, I find it works better if I stop mixing when it’s just coming together—less is more.
So, there you go—Raspberry Linzer Christmas Cookies my way. Give ‘em a bash, and don’t stress if the first (or fifth) batch isn’t perfect. After all, it’s just biscuit business, not rocket science. Happy baking!
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
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1In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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2Add egg yolk and vanilla extract and mix until combined. Gradually add in flour, ground almonds, and salt. Mix until a soft dough forms.
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3Divide the dough in half, flatten into disks, and chill for at least 30 minutes.
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4Preheat the oven to 350°F (175°C). Roll out dough to about 1/8 inch thick and cut into rounds, cutting a small shape from the center of half the cookies.
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5Place cookies on a lined baking sheet and bake for 10-12 minutes, until lightly golden. Let cool completely.
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6Spread raspberry jam on the solid cookie rounds, top with cutout cookies, and dust with powdered sugar.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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