Shortbread Linzer Cookies with Raspberry Jam

Shortbread linzer cookies are buttery, melt-in-your-mouth sandwich cookies filled with a bright, tangy raspberry jam and dusted with powdered sugar on top. Instead of the traditional almond-based linzer dough, this version uses a simple shortbread dough that’s easier to work with, nut-free, and tastes just like a soft sugar cookie. They look elegant, taste incredible, and are one of the prettiest additions you can make to a holiday cookie box. But honestly, they’re good enough to bake any time of year, not just for the holidays?

Why You’ll Love This Recipe

• Simple ingredients: No fancy or hard-to-find items here. You can even use a good store-bought jam if you want to save time.
• Sweet and tart filling: The raspberry jam filling brings a fruity tang that balances out the buttery shortbread perfectly.
• Beginner friendly: Since the dough is shortbread-based rather than almond-based, it is much more forgiving to roll, cut, and handle.
• Great for gifting: These cookies look bakery-quality once assembled, making them ideal for cookie boxes, dessert tables, or gifts.

Ingredient Notes

For the shortbread dough:

• All-purpose flour: Forms the base structure of the cookie.
• Cornstarch: Helps soak up excess moisture in the dough so the cookies hold their shape while baking.
• Fine sea salt: Balances the sweetness and enhances flavor.
• Unsalted butter: Should be at room temperature, soft but not greasy, so pull it out of the fridge 1 to 2 hours before baking.
• Granulated sugar: Sweetens the dough and helps create that classic shortbread texture.
• Egg: Adds structure and a slightly chewy bite to the cookies.
• Vanilla extract: Use good quality vanilla extract or vanilla bean paste for the best flavor.
• Powdered sugar: For dusting the top cookies once baked.

For the raspberry jam filling:

• Frozen raspberries: Frozen berries break down faster than fresh, making for a smoother, quicker jam.
• Granulated or brown sugar: Sweetens the jam and helps it thicken as it cooks.
• Lemon juice: Brightens the flavor and helps balance the sweetness.
• Cornstarch or pectin (optional): Can help the jam set up thicker if you like a firmer filling.

How to Make Shortbread Linzer Cookies

You’ll need a large mixing bowl, an electric hand mixer or stand mixer, baking sheets, parchment paper, a 2½-inch round cookie cutter, and a smaller cutter for the decorative centers.

Step 1: Cream the butter and sugar. Beat the softened butter and granulated sugar together on low speed for 1 to 2 minutes, until light and fluffy.

Step 2: Add the wet ingredients. Mix in the room-temperature egg and vanilla extract on low speed until just combined. Scrape down the sides of the bowl.

Step 3: Add the dry ingredients. Add the flour, cornstarch, and salt, mixing on low until the dough just comes together. It should look slightly crumbly but hold together when pressed.

Step 4: Divide and chill the dough. Split the dough into two portions, wrap each loosely in plastic wrap, and flatten into discs with a rolling pin. Refrigerate for about 30 minutes, until firm.

Step 5: Make the raspberry jam. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 20 to 25 minutes, stirring and mashing the berries occasionally, until thick and jammy. Transfer to a bowl and chill completely before using.

Step 6: Roll out the dough. Once chilled, place each disc between two sheets of parchment paper and roll to about ¼-inch thickness. Transfer the rolled slabs, still sandwiched in parchment, to a baking sheet and freeze for 15 minutes.

Step 7: Cut the cookies. Using your 2½-inch cutter, cut out an even number of rounds. Gather scraps, re-roll, and repeat as needed. Use a small decorative cutter to cut out the centers of half the cookies, then transfer everything to parchment-lined baking sheets.

Step 8: Chill, bake, and assemble. Freeze the cut cookies for at least an hour, or until completely firm. Bake at 350°F for 10 to 12 minutes, until the tops look matte and the edges are just lightly golden. Once cooled, dust the cut-out tops with powdered sugar. Flip the solid bottom cookies over, spread about a teaspoon of jam in the center, and sandwich the powdered top on top.

Expert Baking Tips

• Don’t overbake: These cookies should stay pale with a matte top, not shiny or wet-looking. Overbaking makes them dry instead of soft and tender.
• Keep the dough cold: This dough is rolled thin, so it warms up fast. Chill it between every step, especially before and after cutting.
• Freeze before baking: Freezing the cut cookies solid before baking helps them hold their shape instead of spreading in the oven.
• Weigh your ingredients: Using a kitchen scale for the flour gives more consistent results than scooping with cups.

Variations

• Different fillings: Swap raspberry jam for strawberry, apricot, or cherry preserves, lemon curd, or even chocolate ganache.
• Almond flavor: For a more traditional linzer taste, replace half the vanilla extract with almond extract.
• Sugar coating: Instead of powdered sugar, try rolling the edges in sanding sugar for extra sparkle and crunch.

Frequently Asked Questions

How do I store linzer cookies? 

Keep assembled cookies in an airtight container at room temperature for several days.

Do these cookies freeze well? 

Yes. You can freeze them filled or unfilled in an airtight container or freezer bag for up to a month.

Do they need refrigeration?

 No, they’re fine stored at room temperature once baked and assembled.

Can I freeze the cookie dough ahead of time?

 Yes. Once portioned and shaped into discs, the dough can be frozen for a few weeks. Thaw it in the fridge overnight before rolling.

Why does my dough feel dry or crumbly? 

This usually happens from measuring too much flour. Fluff the flour first, then spoon it into your measuring cup rather than scooping directly from the bag.

Can I use fresh raspberries instead of frozen? 

Yes, though frozen berries tend to break down faster and give a smoother jam texture.