• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Shop

Home / Recipe Index / Sweet / Linzer Cookies With Raspberry Jam

Linzer Cookies With Raspberry Jam

Tender, buttery cookie with a hint of lemon zest, and filled with raspberry jam. Classic Christmas cookie but tastes as good all year round.

Jump to RecipePrint RecipeRate Recipe
linzer cookies with raspberry jam
linzer cookies with raspberry jam

Linz is a city in Northern Austria, and that’s where this cookie got its name. But the recipe comes courtesy of my mom, a master baker and Christmas cookie whisperer.

She never makes fewer than 12 different kinds—in reality, that means about five pounds of cookies—all jewel-like, delightful, precisely decorated and completely irresistible.

She starts prepping all the dough in the first week of December and then works fastidiously every day.

Baking, dipping in chocolate, coating in powdered sugar, and spreading with jam until she’s finished and ready to send care packages out to various family members around the world, in time for the holidays.

Sprinkling powdered suger over raspberry linzer cookies
Sprinkle the cookies with powdered sugar before serving Linzer cookies

Linzer cookies are a classic and the most requested Christmas cookie in our family. I love its tender texture and the subtle hint of lemon.

The filling is always a jam made from an acidic fruit (red currant, raspberry, sour cherry or rosehip) to even out the sweetness.

And they improve as they rest—my favorite is to keep some until mid-January, when they get moist and dense.

This recipe is foolproof and the resulting dough really easy to work with—it’s like playing with Play-Doh.

Make sure to roll it out to about ¼ inch thick; if you go thinner, it will be hard to transfer the cookies to the baking sheet. But the good news is that if you make a mistake, you can always reroll the dough and start all over again.

steps showing how to make linzer cookie dough with flour, eggs, and sugar. plus how to roll it out and cut out shapes
It’s one of the easiest doughs you’ll work with. And if you make a mistake, you can gather the scraps and start over.

Use any cookie cutter you like, but the prettiest cookies are the round ones with the middle cut out and the jam peeking out.

spreading raspberry jam on linzer cookies
When spreading the jam, leave room around the edges.

Want to serve another delicious cookie? Try this lemon scented one:

Lemon Linzer Cookies

Now you.

How many holiday cookies do you bake? Which one is your go-to & most popular? Have you been to Linz, Austria?

Tell me in the comments.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
linzer cookies with raspberry jam

Linzer Cookies With Raspberry Jam

  • Author: Michal Martinek
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 36–42 cookies depending on cookie cutter 1x
Print Recipe
Pin Recipe

Description

Tender, buttery cookie with a hint of lemon zest, and filled with raspberry jam. Classic Christmas cookie but tastes as good all year round.


Ingredients

Scale
  • 3 cups (435 g) unbleached all-purpose flour
  • 19 tablespoons cold unsalted butter (2 sticks plus 3 tablespoons), cut into medium cubes
  • 1½ cups powdered sugar
  • 3 egg yolks
  • Zest of 1 lemon
  • Raspberry or red currant jam

Instructions

 

  1. Place the flour, butter, sugar, egg yolks and lemon zest in a large bowl. Using your hands, mix the ingredients together, tossing and kneading from the sides to the middle and from bottom to top, until shiny dough forms, about 5–7 minutes.
  2. Divide the dough in half, forming two balls and then pressing them down into two disks. Cover with plastic food wrap and let rest in the refrigerator for 30 minutes.
  3. Preheat the oven to 350 degrees, and position two racks in the upper part of the oven. Line two baking sheets with parchment paper.
  4. Take the dough out of the refrigerator, and when pliable, roll it out ¼ inch thick on a floured surface with a lightly floured rolling pin. Keep sprinkling the dough and your rolling pin with flour if it gets too sticky.
  5. Cut out shapes with your favorite cookie cutter. Using an offset spatula, transfer them to the baking sheet, spacing 2 inches apart.
  6. Reroll the dough scraps and keep cutting out more cookies, until you use up all the dough.
  7. Bake in the oven until the edges start to turn light brown, about 10–12 minutes, depending on size.Let cool completely on a wire rack.
  8. Using a spreader or butter knife, place the jam in the middle of one cookie and spread almost to the edges (don’t cover the whole surface with jam, or it will spill out). Press a second cookie on top. Dust with powdered sugar.
  9. The cookies will last 3–4 weeks in a tightly covered container.

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Advanced, Czech, Over 1 hour, Sweet

« Previous Post
Roasted Fruit Tea (Berry & Tropical)
Next Post »
Easy Czech Cream of Semolina (Krupicová Kaše)

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

Chopped salad with quail eggs and creme fraiche
Chopped Salad With Quail Eggs
Plate with sweet sour green lentils stew, topped with fried onion, sunny side up egg, pickles and freshly chopped parsley
Sweet and Sour One-Pot Green Lentils
Stack of 13 cookbooks
The 10 Cookbooks (And Three Foodie Memoirs) Every Home Cook Should Add To Their Library
Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Comments

  1. Kelly says

    12.09.2019 at 1:55 pm

    These cookies look so amazing! Love that they’re only 5 ingredients! And yes, please share your friend Svetlana’s cake recipe!!

    Reply
    • Michal Martinek says

      12.09.2019 at 3:53 pm

      Thank you so much Kelly! Yes, these cookies are amazing. Will post Svetlana’s recipe soon!
      Michal

      Reply
  2. Eva Volcikova says

    12.19.2019 at 7:25 pm

    Dobry vecer Michale!
    Hledala jsem recept na linecke cukrovi v cups, protoze bydlilm v USA.
    Testo jsem udelala presne podle receptu, ale nechala pres noc v lednici.
    Kdyz jsem chtela testo vyvalet, uplne se rozpadalo.
    Nakonec jsem z testa udelala kulicky, chutnaji vyborne:)
    Chtela beach se ale udelat znovu, s rybizovou marmeladou, jako je delavala moje maminka.
    Dekuji a s pozdrave,
    Eva

    Reply
    • Michal Martinek says

      12.20.2019 at 12:12 am

      Ahoj Evo,
      Diky za komentar! Urcite to zkuste jeste jednou! Ja jsem ted v Cechach na navsteve u mamky a bavili jsme se o tom, proc se Vam testo rozpadlo. Oba si myslime, ze bylo pred vyvalenim moc studene. Zkuste ho nejdriv privezt do pokojove teploty, aby se s nim dalo delat jako s modelinou. Ja to delam tak, ze do nej zezhora zmacknu a kdyz to jde lehce, tak pujde i vyvalet. Drzim palce aby se to povedlo a bylo v utery na stole! Dejte vedet jak to dopadlo.
      Hezke Svatky
      Michal

      Reply

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Handmade Czech stuff

  • Hand-Carved Stirring Paddle (Maple Wood) Hand-Carved Stirring Paddle (Maple Wood) $27.00
  • green stripe ceramic mub Hand-Thrown Striped Tall Mug (Green) $28.00

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

Crustless carrot zucchini quiche in a baking dish, on top of a blue/white kitchen towel

Crustless Carrot Zucchini Quiche

Plate with Easy Creamy Penne Alla Vodka Recipe, with a spoon, and grated parmesan cheese

Easy Creamy Penne Alla Vodka

Czech potato pancakes (bramboráky) from verygoodcook.com

Czech Potato Pancakes (Bramboráky)

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut and yogurt, from verygoodcook.com

Harira: Moroccan Vegetable Soup-Stew

White plate with Spring Risotto With Peas and Corn, topped with micro greens, creme fraiche and ground black pepper

Spring Risotto With Peas and Corn

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

  • About
  • Recipes
  • Shop
  • Contact

Copyright © 2021 · Very Good Cook · Terms · Privacy

54shares