Linzer Cookies with Raspberry Jam

Nothing says holiday like these tasty Linzer Cookies with Raspberry Jam, which are a perfect blend of a buttery cookie, sweet-tangy raspberry, and finished off with a kiss of powdered sugar.

Let’s get started!

Servings: 24

– 3 cups all-purpose flour – 1/2 tsp baking powder – pinch salt – 1 cup unsalted butter (cold) – 4 oz cream cheese (cold) – 1 egg – 1/2 cup granulated sugar – Raspberry jam – Powdered sugar for dusting

TOTAL Time: 1 hour 40 Min


White Scribbled Underline

Sift together the dry ingredients.


Sift the flour, baking powder, and salt into a large bowl.

Cut the butter and cream cheese.


Cube the butter and cream cheese and then use a pastry cutter to cut it into the dry ingredients, working until the butter cubes are pea-sized.

Beat the egg and sugar.


In a small bowl, beat the sugar and egg together with a fork.



Take the egg mixture and pour it into a well in the center of the butter/flour mixture, then work the dough with your hands into a solid shape.

Form the dough.


Split the dough into 2 sections, cover each with plastic wrap, and place them in the refrigerator until firm, about 1 hour.

Roll out the dough.


Roll out one piece of dough until it is about 16 inches in diameter and about 1/8-inch thick.

Cut out cookie shapes.


Using a 3 1/2-inch snowflake cookie cutter, cut out shapes in the dough. Then, take a smaller snowflake shape to cut out the centers of half of the larger snowflakes. The whole ones will form the cookie bottoms and the others will be the tops.



In a 350ºF oven, bake the cookies on a parchment-lined baking sheet for about 10 minutes, until they are golden brown.

Add the raspberry jam.


Once the cookies have cooled, add a teaspoon of jam to the bottom cookies, with most of it in the center. Then, place the tops over them and sprinkle each sandwiched cookie with powdered sugar.