Shortbread Linzer Cookies with Raspberry Jam

These Shortbread Linzer Cookies with Raspberry Jam are crisp, buttery cookies sandwiched with bright jam. The dough uses simple pantry items: flour, butter, sugar, and egg yolk. A small cutout on the top cookie shows the jam. They make a lovely treat for holidays, tea time, or a sweet gift. If you like cookie swaps, you might also enjoy this frosted shortbread cookies recipe for more buttery ideas.

Why Make Shortbread Linzer Cookies with Raspberry Jam

These cookies are a winner because they mix rich shortbread with a fresh jam center. They look fancy but use easy steps. You can make the dough ahead, chill it, and cut the cookies when you are ready. The cookies stay crisp and the jam adds a bright, fruity bite. They are great for parties, cookie exchanges, or a simple dessert after dinner. In winter, the warm butter flavor feels cozy.

In summer, the raspberry jam feels light and fresh. You can also change the jam or use a nutty flour mix to match your taste. They are a small, lovely treat that feels special without needing hard work. Serve them with coffee, tea, or pack in a small box for a neighbor.

Why You’ll Love This Shortbread Linzer Cookies with Raspberry Jam

Cozy Flavor with Everyday Ingredients

These cookies use plain, easy items from the store. Butter gives a rich, soft taste while sugar and flour keep them simple. Raspberry jam adds a sweet, tangy center. The flavor is classic and not fussy.

Quick to Make, Easy to Love

The steps are short: mix, chill, roll, cut, bake, and fill. You do not need fancy tools. The cookies bake fast and look pretty with a jam peek through the top.

You can pair them with a morning snack like a bagel with cream cheese or a simple drink for a quick treat.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 1 cup (225 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup raspberry jam (smooth or seedless works best)

Smart Swaps for Dietary Needs

• Butter: use vegan butter sticks for dairy-free cookies.
• Flour: replace up to 25% with almond flour for a nutty note, but too much will change texture.
• Sugar: replace with coconut sugar or a sugar substitute made for baking (check package amounts).
• Jam: use apricot, strawberry, or even lemon curd if you want a different flavor.

Smart Variation (Optional)

Add 1/4 cup finely ground almonds to the dough for a tender, nutty cookie. If you like a spiced version, add 1/4 tsp ground cinnamon.

(For another simple savory or rich pairing idea, see this avocado pasta with lemon for an easy meal before dessert.)

How to Make Shortbread Linzer Cookies with Raspberry Jam

Step-by-Step Cooking Instructions

1. Cream butter and sugar in a bowl until smooth.
2. Add egg yolk and vanilla; mix until combined.
3. Stir in flour and salt until a soft dough forms.
4. Shape dough into a disk, wrap, and chill 30–60 minutes.
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
6. Roll dough to about 1/8 inch thick. Cut circles. Use a small cutter to make a window in half the cookies.
7. Place cookies on sheet and bake 10–12 minutes until edges are light golden.
8. Cool on a rack. Spread a thin layer of jam on whole cookies and top with window cookies. Dust with powdered sugar if you like.

Tips for Texture, Timing & Tools

• Chill dough well; it makes cutting cleaner shapes.
• Use a small, sharp cutter for the center window so jam shows nicely.
• Bake until barely golden; overbaking dries the shortbread.
• A silicone mat or parchment keeps bottoms even.
• If jam is too runny, warm it and strain or use a thicker jam.

Storage & Reheating

How to Store It Right

Store in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between cookie layers to avoid sticking. For longer storage, freeze the unfilled cookies or filled sandwich cookies in a single layer on a tray, then move to a freezer bag for up to 2 months.

Reheating Without Losing Flavor

No reheating is needed. If you prefer a warmer cookie, microwave one sandwich cookie for 6–8 seconds — not more, to keep the texture. For crispness after a day, warm in a 300°F (150°C) oven for 3–4 minutes.

A Dish Worth Making Again and Again

These cookies are easy to change and always look nice. Once you make them, you’ll find many chances to bake them again for friends, gifts, and cozy moments.

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FAQs

Can I make the dough ahead of time?

Yes. You can chill the dough up to 2 days in the fridge or freeze it for up to 1 month. Thaw in the fridge before rolling.

How do I stop the jam from leaking?

Use a thin layer of jam and let cookies cool completely before sandwiching. If jam is very runny, simmer it briefly to thicken or use a seedless, thicker jam.

Can I use other jams or fillings?

Yes. Apricot, strawberry, or blackberry jams all work. Nut butters or chocolate spread can also be used for a twist.

How do I prevent cookies from getting soft?

Keep them in a dry, cool place in an airtight container. If humidity is high, add a small packet of dry rice in a breathable bag near the container (not touching cookies) to reduce moisture.

Final Thoughts

These Shortbread Linzer Cookies with Raspberry Jam are simple to make and always pleasing. They bring a bright jam burst and a buttery base in each bite. Try different jams or small changes to match your taste. For a classic reference and another take on the cookie, see this detailed recipe: Classic Recipe.