Snowflake Raspberry Jam Linzer Cookies
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If you want a traditional Christmas cookie that gets everyone in a holly jolly mood, you can’t get much merrier than these raspberry jam Linzer cookies shaped like snowflakes.
Dusted with powdered sugar reminiscent of snow and sandwiched between your favorite store-bought raspberry jam, these cookies are surprisingly easy to whip up. Made with less than 10 ingredients, you can make these raspberry jam Linzer cookies in just one afternoon or prep ahead of time for a holiday gathering, potluck or party.
They’re a fun, kid-friendly baking project. Let the kiddos mix the ingredients, spread on the jam and cut out the snowflake shapes. They’ll love helping — and of course enjoying these delicate and buttery raspberry jam Linzer cookies at the end.
So, what are Linzer cookies?
These traditional Austrian cookies feature two shortbread cookies sandwiched together with a jam filling. Cutouts in the top cookie let the jam peek through, and the entire confection gets dusted with powdered sugar.
You don’t have to stick to traditional raspberry jam though. Here are even more ideas.
Linzer cookie filling ideas:
Orange jam or preserves
Lemon curd
Chocolate-hazelnut spread (like Nutella®)
Loving the snowflake theme? Check out these Peppermint Patty Brownies with snowflake sprinkles.
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Snowflake Raspberry Jam Linzer Cookies
Start to finish: Active: 1 hour 10 minutes | Inactive: 1 hour 10 minutes
Makes: 14 large cookies
Ingredients
For the cookies:
2 cups all-purpose flour
1 cup + 2 tablespoons almond flour
½ teaspoon kosher salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
For assembling:
Raspberry jam
Powdered sugar
Method
For the cookies:
In a medium bowl, whisk together flour, almond flour and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar 2–3 minutes, until light and fluffy. Add egg and vanilla extract and mix until fully combined.
Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until everything is combined. Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough. Divide the dough in 2, shape into discs and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour or up to a few days.
Heat oven to 350 F and line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 disc of dough to ¼-inch thickness. Using 4-inch and 1-inch snowflake-shaped cookie cutters, cut out an even number of solid cookies and cookies with a small snowflake cut out in the center. Place all cutout cookie dough in the freezer for 10 minutes. Place the scrap cookie dough back in the refrigerator for about 15 minutes before rerolling.
Bake the frozen cutout cookies for about 10 minutes. If desired, bake the tiny snowflakes for about 6 minutes. Allow cookies to cool completely on the baking sheet. Repeat with the remaining cookie dough until all cookies are baked.
To assemble:
Pair the Linzer cookies up, and sprinkle powdered sugar on the cookies with the centers cut out. Spread a small amount of raspberry jam on the bottom cookie and gently press the powdered sugar-covered cookie on top.