There’s a simple joy that fills the air when I bake a batch of cookies, especially when they’re as visually appealing and delicious as Shortbread Linzer Cookies with Raspberry Jam. The enticing aroma of buttery dough mingling with sweet, tart raspberry jam evokes a sense of nostalgia, reminding me of delightful afternoons spent with loved ones over warm cups of tea.
As the holiday season approaches, these cookies make the perfect treat for cookie exchanges or cozy gatherings. The beauty of these layered treats lies not just in their elegant appearance, but in their flavor—crispy, buttery shortbread meets a delightful burst of tartness from the jam, creating an experience that has everyone reaching for just one more.
But don’t be intimidated; the process is surprisingly easy, and before you know it, you’ll have a tray of these delightful cookies to share (or keep all to yourself!). Ready to dive into a culinary adventure? Let’s turn your kitchen into a sweet haven with these irresistible Linzer cookies!
Why Will You Love Shortbread Linzer Cookies with Raspberry Jam?
Indulgent combination: The rich texture of buttery shortbread perfectly contrasts the bright and tangy raspberry jam, creating a flavor explosion in every bite.
Easy to make: Even if you’re a beginner, the straightforward steps will guide you to cookie perfection without stress.
Perfect for celebrations: Whether it’s the holidays or a casual get-together, these cookie sandwich treats elevate any occasion.
Customize your jam: Switch up the flavors by using your favorite fruit preserves, offering a unique twist with each batch.
Family favorite: Watch as relatives and friends keep coming back for more; these cookies are sure to become a new household favorite!
A feast for the eyes: Not only do they taste amazing, but their elegant presentation makes them a showstopper on any dessert table.
Shortbread Linzer Cookies with Raspberry Jam Ingredients
For the Cookie Dough
• Unsalted butter – 1 cup (226 g) adds a rich flavor and tender texture that is essential for the buttery goodness of these cookies.
• Granulated sugar – 1 ½ cups (310 g) sweetens the dough and helps create that delightful melt-in-your-mouth experience.
• Large egg – 1 (46 g) binds the ingredients together while adding moisture for the perfect cookie structure.
• Vanilla extract – 2 tsp infuses a warm aroma that complements the tart raspberry jam beautifully.
• All-purpose flour – 3 cups (360 g) forms the base of the cookies; make sure to spoon it into the measuring cup for accuracy.
• Cornstarch – 2 tablespoons (17 g) softens the texture, ensuring these cookies are soft yet firm enough to hold the jam filling.
• Fine sea salt – ½ tsp enhances the sweetness and balances the flavors perfectly.
For the Jam Filling
• Frozen cranberries – 1 ½ cups (148 g) provide a tart kick to the filling; feel free to substitute with fresh, just slightly adjust the cooking time.
• Frozen raspberries – ½ cup (52 g) adds a fruity sweetness that combines beautifully with cranberries.
• Port wine – ¾ cup (145 g) introduces a rich depth of flavor, making your jam exceptional; replace it with grape juice for a non-alcoholic option.
• Brown sugar – ¼ cup (50 g) brings a caramel-like sweetness, enhancing the overall taste of the jam.
For the Topping
• Powdered sugar – Dusting the finished cookies with powdered sugar not only adds a lovely touch of elegance but also balances the rich flavors.
How to Make Shortbread Linzer Cookies with Raspberry Jam
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Cook the Jam: In a small pot, combine the cranberries, raspberries, port wine, and brown sugar. Cook over medium heat for about 25-30 minutes, stirring occasionally, until the jam is super thick and luscious.
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Cool the Jam: Once cooked, transfer the jam to a bowl and refrigerate until completely cool. This will help it set nicely when you fill the cookies.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and salt. This blend is essential for creating the perfect cookie texture, so take a moment to ensure it’s well mixed.
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Cream Butter and Sugar: In a stand mixer, beat the unsalted butter and granulated sugar until light and fluffy, about 2 minutes. This step ensures your cookies have a rich, buttery flavor.
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Incorporate Wet Ingredients: Mix in the large egg and vanilla extract on low speed until just combined. Make sure to scrape down the sides of the bowl for even mixing.
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Combine Ingredients: Slowly add the dry ingredients into the butter mixture, mixing on low until just combined. You want a dough that holds together but isn’t overworked.
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Chill the Dough: Divide the dough in half and wrap each piece in plastic wrap. Roll each half into a flat disc and refrigerate for about 30 minutes until firm.
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Roll the Dough: Once firm, unwrap the dough and sandwich it between two sheets of parchment paper. Roll it out to a 1/4 inch thickness; this helps keep the cookies uniform in size.
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Freeze the Dough: Transfer the rolled dough slabs on the parchment paper to a baking sheet and freeze for 15 minutes. This step makes cutting the cookies much easier!
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Cut the Cookies: Using a 2 1/2″ round cookie cutter, cut out an even number of cookies. Gather any scrap pieces, roll again, and cut out more cookies until all the dough is used.
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Create Decorative Centers: Take half of the cut cookies and use a smaller decorative cutter to cut out their centers. Place these on a parchment-lined baking sheet.
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Freeze Again: Freeze the cut-out cookies for at least one hour, ensuring they are completely frozen solid before baking. This helps maintain their shape.
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Preheat and Bake: Preheat your oven to 350°F. Bake the cookies for 10-12 minutes, or until their tops look matte and the bottom edges are very light brown.
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Dust with Powdered Sugar: Allow cookies to cool completely. Dust the tops of the cookie cutouts with powdered sugar for an elegant finish!
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Assemble the Cookies: Flip the bottom cookies upside down and spread about one teaspoon of the cooled jam onto each center. Gently sandwich the cut-out cookies on top and enjoy a bite of bliss!
Optional: Serve with a cup of tea for the perfect treat pairing.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Melt-In-Your-Mouth Shortbread Linzer Cookies with Raspberry Jam are perfect for meal prep enthusiasts! You can prepare the jam up to 3 days in advance, storing it in an airtight container in the refrigerator to ensure it remains fresh and flavorful. Additionally, the cookie dough can be made ahead and stored in the fridge for up to 24 hours or frozen for up to 3 months—just wrap it tightly in plastic wrap to avoid freezer burn. When you’re ready to enjoy, simply thaw the dough overnight in the fridge, roll, cut, and bake as instructed. This way, you’ll have warm, delicious cookies ready with minimal effort, perfect for busy weeknights or unexpected guests!
How to Store and Freeze Shortbread Linzer Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. This keeps them fresh and soft for your immediate enjoyment.
Fridge: If you prefer a firmer texture, keep your cookies in the refrigerator for up to 1 week. Just remember to let them come to room temperature before serving!
Freezer: For longer storage, freeze unfilled cookies in a single layer for up to 2 months. Ensure they are well wrapped to prevent freezer burn.
Reheating: If frozen, allow cookies to thaw at room temperature for about 30 minutes before adding the raspberry jam filling. Enjoy these Shortbread Linzer Cookies fresh for a delightful taste experience!
What to Serve with Cranberry-Raspberry Jam Sandwich Cookies?
These delightful cookies deserve a proper spread to transform an ordinary day into a special occasion.
- Earl Grey Tea: The floral notes of Earl Grey perfectly complement the tartness of the raspberry jam, creating a lovely afternoon treat.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream balances the sweetness and adds a luxurious touch to this delightful dessert.
- Mixed Green Salad: A light, refreshing salad with citrus vinaigrette can cut through the richness of the cookies, providing a contrast your palate will appreciate.
- Chocolate Fondue: Dip the cookies in warm chocolate for an indulgent twist that will impress your guests and kick the flavors up a notch.
- Sparkling Water with Lime: Bright and zesty, sparkling water with a splash of lime cleanses the palate and complements the sweet-tart cookies wonderfully.
- Cheese Platter: Pairing these cookies with a selection of creamy cheeses creates an interesting contrast, enhancing the flavors in every bite.
- Herbal Tea: Opt for a calming herbal tea, like chamomile, for a relaxing finish that encourages conversation over these delightful cookies.
- Fruit Tart: Serve with a fresh fruit tart to bring in seasonal flavors and a delightful burst of color to your dessert table.
- Whipped Cream: A dollop of lightly sweetened whipped cream provides a soft and airy contrast to the chewy cookie, making every bite a joy!
Shortbread Linzer Cookies with Raspberry Jam Variations & Substitutions
Feel free to get creative and make these cookies your own with some fun swaps and twists!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to keep the texture just right.
- Vegan: Replace the butter with vegan butter and use flax eggs as an egg substitute for a plant-based treat.
- Fruit Filling: Try using apricot, strawberry, or blueberry jam for a different flavor profile that still packs a punch.
- Nutty Addition: Mix in finely chopped nuts like almonds or hazelnuts into the dough to add a delightful crunch and a rich flavor.
- Chocolate Twist: Add cocoa powder to half of the flour for chocolate shortbread cookies, sandwiching them with raspberry jam for an irresistible combo.
- Spiced Flavor: Enhance the cookie dough by incorporating cinnamon or nutmeg for a warm, festive touch that sings of comfort.
- Citrus Zest: Grate in some lemon or orange zest to the dough; this adds a refreshing brightness that pairs beautifully with the raspberry filling.
- Boozy Jam: Infuse your jam with a splash of your favorite liqueur, like Grand Marnier or Amaretto, to elevate the taste to a whole new level.
With these variations, you can turn this classic recipe into something uniquely yours!
Helpful Tricks for Shortbread Linzer Cookies
Chill Your Dough: Ensure the dough is well-chilled before cutting; this will help maintain the cookie shape and prevent spreading during baking.
Don’t Rush the Jam: Allow the jam to cool completely in the fridge to thicken properly. A warm filling can make the cookies soggy.
Precise Measurements: Use a kitchen scale for accurate measurements of flour and sugar. This ensures perfect texture and consistency for your shortbread cookies.
Watch the Bake Time: Keep an eye on your cookies towards the end of the baking time; overbaking can lead to dryness. They should look matte with light brown edges.
Experiment with Flavors: Feel free to customize your jam filling with different fruits or liqueurs for unique variations on these Shortbread Linzer Cookies!
Shortbread Linzer Cookies with Raspberry Jam Recipe FAQs
What type of fruit should I use for the jam?
Absolutely! While this recipe calls for cranberries and raspberries, feel free to substitute with your favorite fruits. Fresh or frozen strawberries, blueberries, or even cherries can work beautifully. Just remember to adjust the cooking time if using fresh fruits, as they may require less time to break down into a jam.
How do I store leftover cookies?
You can store these delightful Shortbread Linzer Cookies in an airtight container at room temperature for up to 5 days. This keeps the cookies soft and ready to be enjoyed with your afternoon tea. If you prefer them a bit firmer, refrigerate them for up to a week. Just let them come to room temperature before serving for the best experience!
Can I freeze the cookies?
Certainly! For longer storage, you can freeze the unfilled cookies in a single layer for up to 2 months. Make sure to wrap each cookie well with plastic wrap, then place them in a freezer-safe bag or container to prevent freezer burn. When you’re ready to enjoy them, simply allow the cookies to thaw at room temperature for about 30 minutes before adding the raspberry jam filling.
What should I do if my jam is too runny?
If your jam turns out a bit runnier than expected, don’t worry! Return it to the stove and simmer on low heat, stirring frequently, until it thickens. I recommend cooking for an additional 5-10 minutes, keeping a close eye on it. Remember, once cool, it will set a bit more, but it’s important to ensure it’s not too watery before filling those cookies.
Are there any dietary considerations for these cookies?
If you or anyone you’re serving has dietary restrictions, no need to fret! You can substitute the butter with a vegan alternative like coconut oil or vegan butter, and use aquafaba in place of the egg for a vegan treat. Additionally, if someone has gluten sensitivities, a 1:1 gluten-free flour blend can usually substitute well for the all-purpose flour without compromising texture.
How can I ensure my cookies maintain their shape while baking?
Very! To keep your Shortbread Linzer Cookies from spreading too much during baking, chilling the dough and the cutout cookies is essential. After cutting out the cookies, freeze them for at least an hour before baking. This ensures they hold their shape and come out perfectly styled and beautiful!
Melt-In-Your-Mouth Shortbread Linzer Cookies with Raspberry Jam
Ingredients
Equipment
Method
- Cook the Jam: In a small pot, combine cranberries, raspberries, port wine, and brown sugar over medium heat for 25-30 minutes until thick.
- Cool the Jam: Transfer the jam to a bowl and refrigerate until cool.
- Mix Dry Ingredients: Whisk together flour, cornstarch, and salt in a medium bowl.
- Cream Butter and Sugar: Beat butter and sugar in a stand mixer until light and fluffy, about 2 minutes.
- Incorporate Wet Ingredients: Mix in egg and vanilla extract on low speed until just combined.
- Combine Ingredients: Slowly add the dry ingredients into the butter mixture, mixing on low until just combined.
- Chill the Dough: Divide dough in half, wrap in plastic wrap, and refrigerate for about 30 minutes.
- Roll the Dough: Sandwich dough between parchment paper and roll out to 1/4 inch thickness.
- Freeze the Dough: Transfer rolled dough to a baking sheet and freeze for 15 minutes.
- Cut the Cookies: Use a cookie cutter to cut out cookies, collecting scraps to re-roll.
- Create Decorative Centers: Cut centers from half of the cookies with a smaller cutter.
- Freeze Again: Freeze the cut cookies for at least one hour.
- Preheat and Bake: Preheat oven to 350°F and bake cookies for 10-12 minutes.
- Dust with Powdered Sugar: Cool cookies and dust with powdered sugar.
- Assemble the Cookies: Spread jam on the bottom cookies and sandwich with the cut-out cookies.