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Frosting & Fettuccine

Home » Recipe Search » Cookies

Dec 17, 2018(last updated October 31, 2021)

Raspberry Lemon Linzer Cookies Recipe

3.25 from 20 votes
BySam Adler
Jump to Recipe Print Recipe
Raspberry lemon linzer cookies displayed on a small plate on a grey background.

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).

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

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.

Freezing:

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.

Raspberry Lemon Linzer Cookie Recipe

This light and buttery raspberry linzer cookie recipe is so easy to make, the cookies will melt in your mouth!

3.25 from 20 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: Christmas cookies, holiday cookies, linzer cookie recipe
Prep Time: 5 hours 52 minutes
Cook Time: 5 hours 52 minutes
Total Time: 5 hours 52 minutes
Servings: 16 sandwich cookies
Calories: 237kcal
Author: Sam Adler

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • ½ cup confectioners sugar
  • Zest of 1 lemon equal to 1 teaspoon
  • ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • Pinch kosher salt
  • Raspberry jam for filling

Instructions

  • 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 freeze 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.

Notes

  • 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.

Nutrition

Nutrition Facts
Raspberry Lemon Linzer Cookie Recipe
Amount Per Serving (2 g)
Calories 237 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 6g
Cholesterol 41mg14%
Sodium 8mg0%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cookies Tagged With: Lemon

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Sabrina says

    February 06, 2019 at 7:06 am

    Love it! Do you have a non-dairy alternative for this recipe?

    Reply
    • Sam says

      February 07, 2019 at 9:20 am

      Thank you! I would say you can try margarine as the dairy alternative because other healthier butter substitutes like earth balance might not hold the cookie shape as well.

      Reply
  2. Afton says

    December 20, 2019 at 11:51 am

    The dough stayed crumbly and didn’t become useable after froze… recommendations?

    Reply
    • Sam says

      December 21, 2019 at 7:59 pm

      Hey Afton! Thanks for trying the recipe! Did you follow the recipe exactly? I haven’t heard about that happening from anyone else, Im sorry that happened! You might just need to let it sit at room temperature before rolling out. Thanks for trying!

      Reply
  3. Aika Danayeva says

    December 10, 2021 at 2:39 pm

    5 stars
    I love this recipe a lot – simple, not a lot of ingredients and hard to mess up. I’m making them again this year

    Reply
    • Sam Adler says

      December 16, 2021 at 11:17 am

      YAY so glad to hear this, thank you so much!!

      Reply

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XO, Sam

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