These heart shaped raspberry linzer cookies are perfect for Valentine's Day! With a crumbly almond cookie base and filled with homemade raspberry jam, I promise you won't be able to stop eating them!
what are linzer cookies?
Linzer cookies are the cookie version of the Austrian dessert, linzertorte. The tart has a crust made from flour and ground almonds and is filled with fruit preserves and a lattice crust. Linzer cookies are a fun sandwich cookie which have a similar almond flour dough and are filled with jam.
Traditionally linzer cookies are made with a combination of flour and ground almonds, which helps give them their light, crumbly texture. You can toast and grind the almonds yourself if you prefer, but I always have a huge bag of almond flour on hand for baking!
You can use any jam that you have on hand to fill linzer cookies. Raspberry, black current, and chocolate hazelnut are all popular choices! But I love making my own raspberry jam from scratch!
cutout cookie tips
I used the ruffled heart cookie cutters from this set*, but you can use whatever nesting cookie cutters you have on hand!
It's super important to chill the dough when you're making cutout cookies!! You want to chill the dough overnight (or a minimum of 2 hours) before you roll it out. And the freeze the cutout cookies for at least 20 minutes before baking! This might seem unnecessary, but I promise it is! If you don't chill the dough or freeze the cutout cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
Bake the linzer cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results. I typically have to do 3-4 batches with these hearts because they are bigger than regular linzer cookies.
I like making my own raspberry jam from scratch because it's super easy. But you can also just use your favorite store-bought jam instead (I'm partial to Bonne Maman)!
Tip: for cleaner looking cookies, dust the powdered sugar on the tops separately before assembling.
If you make these raspberry linzer cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
Raspberry Linzer Cookies
- 2 cups fresh raspberries, or frozen
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- Add the softened butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until smooth and fluffy, about 2 minutes.
- Add in the egg and vanilla and mix until fully incorporated.
- Add in the flour, almond flour, and salt and mix until just combined. The dough should come together into a ball but will feel dry. If the dough doesn't come together, you can add a teaspoon of milk or water at a time until it does.
- Press the dough into a disc and wrap tightly in plastic wrap. Refrigerate until firm (1-2 hours minimum but up to 24 hours).
- While the dough is chilling, make the raspberry jam.
- Add all of the filling ingredients to a medium saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes or until the jam has thickened.
- Transfer to a bowl and chill until ready to use.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough ¼ inch thick and cut into hearts. Then cut a smaller heart out of the center out of half of the cookies. Re-roll and cutout the scraps, making sure to have an even number of tops and bottoms for the cookies.
- Place cutout cookies 1-2 inches apart on your baking sheet (they won’t spread).
- Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
- While the cookies are chilling, preheat your oven to 350°F.
- Bake for 9-11 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
- Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.
- Let the cookies cool completely before assembling.
- Once the cookies and raspberry jam are cool, spread the bottom cookies with about 1 teaspoon of jam. Sprinkle the tops cookies with powdered sugar and then place on top of the jam cookie.
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