Raspberry Linzer Christmas Cookies

Let’s Make Raspberry Linzer Christmas Cookies—My Way

Alright, so, ever since my aunt brought over a tin of Linzer cookies nearly a decade ago—impossibly pretty, stacked like edible postage stamps—I’ve chased that festive feeling. I won’t lie: my first few tries ended with flour dust in every cranny of my kitchen and a sort of, um, freeform look to the cookies. Good news is, the dog liked the scraps. Anyway, nowadays, whipping these up makes the house smell like a bakery. I even crank up some holiday tunes (the cheesier the better; don’t judge) and forget it’s cold outside. Plus, there’s something downright magical about seeing the little red raspberry jam peeking out through those cutouts. I guess it’s my small rebellion against every dry, store-bought holiday biscuit I’ve ever eaten.

Why You’ll Love These (According to Me, Anyway)

I make these cookies whenever I want to feel slightly more put together than I actually am. Honestly, my family goes a bit bananas for them—mostly because of the jammy centers, but also, I suspect, because everyone loves a pretty cookie that looks fancier than it is. They’re basically my trick to looking like a Very Serious Home Baker at holiday parties (even if I forget to brush the flour off my shirt before answering the door). And if you accidentally eat a couple off the cooling rack? Well, that’s just quality control, isn’t it?

What You’ll Need (With Some Cheeky Swaps)

• 1 cup (225g) unsalted butter, softened (salted butter works too; just skip the extra salt, but don’t tell my grandmother I said so)
• 2/3 cup (85g) powdered sugar (granulated is okay in a pinch—just sift it really well)
• 1 large egg
• 1 tsp vanilla extract (honestly, that big bottle from Costco is fine, but use the real stuff if you can splash out)
• 2 1/4 cups (280g) all-purpose flour—I’ve tried with whole wheat. Eh. Wouldn’t recommend for this
• 1/2 cup (60g) almond flour (sometimes called ground almonds; I once ran out and blitzed whole almonds in a food processor—it was a bit rustic but worked!)
• 1/4 tsp salt (optional if your butter is salted)
• 1/2–3/4 cup raspberry jam (seedless is smoother, but honestly, I love the seeds for that real-deal texture)
• Powdered sugar, for dusting at the end (just a sprinkle, unless you’re aiming for ‘blizzard on the Alps’)

Here’s How You Actually Make Them

1. Cream stuff together: Grab a big bowl—stand mixers help, but I’ve done this with a wooden spoon and patience. Beat butter and powdered sugar until fluffy, which always sounds vague but takes around 2 minutes. (You can eat a little at this stage. Nobody’s watching.)
2. Add egg and vanilla: Crack in your egg—watch for rogue shell bits, I always seem to get one—and stir in the vanilla. The mixture might look a little split, but that’s fine.
3. Dry meets wet: Chuck in the flour, almond flour, and salt. Mix until just combined. Don’t overdo it or you’ll turn the cookies tough. I learned that the hard way. The dough is a bit sticky (which, yes, is normal).
4. Chill out: Scrape the dough onto a sheet of plastic wrap, flatten into a disc, and refrigerate for at least 2 hours. Actually, longer is fine. Overnight even. More time means less spreading.
5. Roll and cut: Preheat oven to 350°F (175°C). Dust your counter with flour (and inevitably your trousers—have an apron handy). Roll dough to about 1/8-inch thick. Use your favorite cookie cutter—round, heart-shaped, star, whatever. For half of the cookies, cut a little window in the center with a teeny cutter or shot glass.
6. Bake: Line baking sheets with parchment (I sometimes reuse mine to feel thrifty). Pop cookies on, giving them some breathing room, and bake for 10–12 minutes until just starting to turn golden around the edges. Don’t wander off—they go from perfect to toast in a blink.
7. Spread the love (and jam): Let cookies cool completely—or at least resist the urge for, I dunno, 15 minutes. Spoon about 1/2 teaspoon jam onto each bottom cookie. Top with the ones with holes. Give ‘em a gentle sandwich—don’t squish or you’ll get jam hands. Dust very lightly with powdered sugar. Boom. Done!

Stuff I’ve Learned—Aka, My Notes

• If the dough feels uncooperative, like sticky or stiff, just let it sit at room temp for 5–10 min. Actually, I find it easier to work with when slightly cold, but not fridge-stiff.
• Don’t sweat if your shapes are a bit wonky—after all, it’s homemade. Nobody complains when there’s jam inside.
• Almond flour gives that signature taste, but if you’re allergic (or just forgot to get it), plain flour works, although, y’know, less Linzery.
• The powdered sugar on top looks best sprinkled after assembly—otherwise, it soaks in and, well, vanishes.

Brief tangent: I once made these while streaming a cricket match in the kitchen. Turns out, cookie dough and sports commentary together are a mood.

If You Want to Get Fancy – Cookie Variations

• I’ve swapped in apricot or blackcurrant jam—both are lovely, especially if you’re running low on raspberry. Lemon curd sounded fun, but it leaked everywhere. Wouldn’t bother with that again.
• For a nut-free version, just use more regular flour (I did, when a friend visited who couldn’t do nuts), but they’re definitely milder.
• Try adding a pinch of cinnamon or cardamom for a little something-something. Or, hey, sprinkle crunchy demerara sugar before baking for a toasty crunch.

Kit You Actually Need (and a Cheaty Workaround)

• Mixing bowls (if you only have one, improvise, it’s fine)
• Electric mixer makes life easy, but you can tough it out with a wooden spoon and elbow grease (I’ve done both, sometimes on the same batch, don’t ask)
• Rolling pin. If you don’t own one—wine bottle, honestly, works in a pinch. Just clean it first (I learned that the hard way…)
• Baking sheets and parchment paper (I reused a shopping bag once to disastrous effect—not recommended)
• Cookie cutters in whatever shapes you fancy—shot glasses or bottle lids work for the window bit if you must

Storing Your Cookies (Sort Of…)

So, airtight tins or containers keep these fresh for about 4–5 days. Stack with parchment between layers or you’ll have jam mosaics. Actually, in my place, they vanish in under 24 hours, so I wouldn’t worry too much about long-term storage. Freezing’s fine, but the jam can make them a tad soft after thawing.

My Favorite Ways to Serve Them

I love piling these up on a cake stand at Christmas Eve, or, honestly, sneaking one with my morning coffee. My cousin dunks them in hot chocolate—no judging. And if you want to make them extra special, try dusting a mix of cocoa and powdered sugar on top for a grown-up twist. There’s usually a squabble over who gets the last one at our table. Feel free to start with your own tradition.

Lessons Learned the Hard Way – Pro Tips

• I once tried skipping the chilling step—big mistake, cookies everywhere, weird shapes. Chill your dough, promise you won’t regret it.
• If you rush the baking and pull them early, they fall apart when you try to fill them. Better to be a bit patient. (Or, make more dough and embrace cookie truffles instead—been there.)
• Don’t overload the jam. More is not always better here.

People Actually Ask Me This – FAQ

Can I make these ahead?

Yep, totally. You can freeze the unbaked dough or even baked (unfilled) cookies. Just refresh them in a low oven if they seem a bit tired.

What if I don’t have almond flour?

Use just all-purpose flour. Or, try blitzing nuts in a food processor till fine. Honestly, it’s more forgiving than some recipes make it sound.

How do I stop the cookies sticking?

Loads of flour on your rolling pin and surface. Even so, the first few might rebel!

Can I use gel or a different kind of jam?

Sure, but gels sometimes set up too firm. Good old Bonne Maman raspberry jam is my go-to (here’s their site: Bonne Maman), but whatever’s handy—just don’t pick anything too runny.

Where can I order fancy cutters?

I love King Arthur Baking for quirky shapes. But in a pinch, go rummage through your drawers—bet there’s something you can use.

Do they really taste better the next day?

I think so! The flavors meld. But sometimes good intentions meet cravings…