This linzer cookie recipe has a raspberry filling and a slight lemon flavor. They are so easy to make and will melt in your mouth!

Raspberry lemon linzer cookie recipe displayed on a small plate on a grey background.

I just love raspberry linzer cookies. So much so that I’m gonna go as far enough to say that they are on my favorite cookie recipe list.

Linzer Cookie Recipe:

The buttery softness of this cookie just melts in your mouth. Combined with the sweet and tangy raspberry jam, oh man it just does it for me.

What I also love about this linzer cookie recipe is that it uses confectioners sugar instead of regular white granulated sugar which helps with that melt in your mouth feeling I was talking about (and can’t seem to stop).

Why you should make this recipe:

When I was thinking about making cookies for my cookie gift box, I knew I had to incorporate these guys into it for many reasons but mainly because:

  • they are pretty
  • they are easy
  • they require only a few ingredients
  • they are delicious
  • they keep their shape (!!!)
  • they melt in your mouth (omg there it is again)

Ok, thats totally all the reasons but I couldn’t help myself.

I also decided to add a little lemon zest to the cookie dough to give it a little zing (is that a word) and to up the pretty factor, and loved how they turned out!

Raspberry lemon linzer cookies displayed on a small plate on a grey background.

Shaping and Filling:

The first time I tested these guys, the dough completely spread and I was so bummed out. You couldn’t see the pretty fluted edges or anything! UGHH

Back to the kitchen I went though and now I’m happy to report that these raspberry lemon linzer cookies did. not. spread.

So feel free to use any shape you want with this dough!

You can definitely add any kind of filling to these, I just like the classic raspberry jam. Make sure you don’t overdo it on the filling though, otherwise it will spill off the sides.

How To Store The Cookies:

You can store these linzer cookies in an airtight container on the counter for up to 3 days.


You can make the dough ahead and freeze it until you are ready to roll it out and bake. Or, you can freeze them once they are filled in a freezer safe ziplock bag or wrapped in plastic wrap.

I loved these guys so much that I decided to make a cookie gift box for the holidays this year, and added these pretty little things in!

For all the cookies I added to my cookie gift box and a guide on how to make your own cookie gift box be sure to check out these links:

  1. How to Create the Ultimate Cookie Gift Box
  2. Double Chocolate Peppermint Cookies 
  3. Chewy Lemon Coconut Cookies
  4. Salted Caramel Chocolate Chip Cookies
  5. Chewy White Chocolate Oatmeal Cookies 
  6. Chunky Cherry Pistachio Oatmeal Cookies
  7. Chocolate Orange Shortbread Cookies 

If you’re looking for a no spread sugar cookie recipe, my favorite recipe is this one by Lilaloa!

Raspberry lemon linzer cookies displayed on a small plate on a grey background.
3.48 stars (23 ratings)

Raspberry Lemon Linzer Cookie Recipe

This linzer cookie recipe has a raspberry filling and a slight lemon flavor. They are so easy to make and will melt in your mouth!


  • 1 cup (227 g) unsalted butter, softened to room temperature
  • ½ cup (60 g) confectioners sugar
  • Zest of 1 lemon, equal to 1 teaspoon
  • ½ teaspoon (0.5 teaspoon) vanilla extract
  • 2 cups (250 g) all purpose flour
  • Pinch (Pinch) kosher salt
  • Raspberry jam, for filling


  • Line a half sheet tray with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on low-medium speed until light and fluffy, about 1 minute. Add the lemon zest and vanilla extract, and beat till combined. Scrape down the bowl to make sure it’s evenly mixed.
  • Add the flour and salt, and continue to mix until large clumps form. The dough may not completely come together but that’s ok! Dump the dough out onto the parchment paper, shape into a flat disk, and chill for 30-45 mins.
  • Prepare 2 sheet trays with parchment paper.
  • Roll out the dough into ¼’’ thickness between 2 pieces of parchment paper and cut out shapes using a 2 inch round or fluted cookie cutter. Repeat with scraps.
  • Take half the cookies and using a smaller cookie cutter (can be any shape) cut out the middle. Remember that these are sandwich cookies so you need to have equal tops and bottoms!
  • Freeze the cookie cutouts for 1 hour on the sheet trays. Then preheat your oven to 350° F and bake for 10-12 minutes or until the edges of the cookies turn golden brown.
  • Once cooled, dust the top cookie  (the one with the little cutout) with confectioners sugar, spread a little raspberry jam on the bottom cookie, then sandwich together.


  • Makes about 16 sandwich cookies
  • You can bake the little middle shapes, but decrease the time, if they are 1” or smaller check the cookies after 6 minutes.
Serving: 1cookie, Calories: 174kcal, Carbohydrates: 16g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 2mg, Potassium: 20mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 355IU, Calcium: 6mg, Iron: 1mg
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