Raspberry Linzer Cookies are tender, buttery and sweet. They melt in your mouth and have a light nutty flavor with a bright raspberry preserves center.
These cookies are ideal for the holiday season. Alongside favorites like Neon Colored Chocolate Sugar Cookies and White Chocolate Raspberry Lemon Cookies, Raspberry Linzer Cookies bring classic flavor and festive charm to any cookie tray.
Raspberry Linzer Cookies
Walnut Raspberry Linzer Cookies are buttery, tender, and unmistakably holiday-worthy. They have a delicate shortbread texture made richer by toasted walnut meal and are filled with sweet-tart raspberry preserves. These cookies take a little time to prepare, but they’re worth every minute — they disappear in seconds and are always a crowd pleaser.
Raspberry Linzer Cookies Recipe Tips
- You can make these cookies with walnuts or pecans — both work well.
- When processing the nuts, aim for a fine crumb or meal consistency so the dough holds together and has an even nutty texture.
- The dough is delicate and should be handled only after it has chilled. Warmer dough becomes harder to roll and shape, so refrigerate before cutting.
- Use your favorite preserves or jam for the filling. Raspberry is classic, but blackberry or other fruit preserves work nicely.
- Let cookies cool completely before dusting the tops with powdered sugar and before assembling with the filling to avoid melting or smudging.
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These Raspberry Linzer Cookies practically melt in your mouth. They’re not overly sweet — the raspberry preserves and a light dusting of confectioners’ sugar provide the perfect balance. Toasted ground walnuts add warm, nutty flavor and a subtle texture that complements the buttery shortbread. Each bite combines crumbly, tender cookie with a sweet fruity center.
The process involves a few steps and a refrigeration period, but the technique is straightforward. Handle the dough gently so it stays smooth and chilled; patience during shaping and chilling yields the best results.
Storage
Store assembled cookies wrapped in plastic wrap at room temperature for 5–7 days.
Tools/Ingredients used for this Eggless Walnut Raspberry Linzer Cookies Recipe:
- Linzer cookie cutter set for classic shapes and cutouts.
- Food processor to grind the toasted walnuts into fine meal.
Raspberry Linzer Cookies
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Ingredients
- 2 sticks unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour plus additional flour for rolling
- 1/2 cup chopped walnuts toasted and ground
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup raspberry preserves
- powdered sugar
Instructions
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Preheat the oven to 350°F (175°C).
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Spread walnuts on a baking sheet lined with parchment and toast for 5–6 minutes. Cool slightly, then grind to a fine meal in a food processor.
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In a mixer fitted with the whisk, beat the butter until smooth. Add the sugar and beat until light and fluffy, about 5–8 minutes, stopping to scrape the bowl once or twice.
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Whisk together flour, ground walnuts, cinnamon, and salt in a medium bowl.
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Fold the dry ingredients into the butter mixture with a rubber spatula until just combined.
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Place two large sheets of wax paper on a work surface and dust each with a light coating of flour.
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Divide the dough in half and place each portion on a floured sheet. Dust the dough lightly with flour, top with another sheet of wax paper, and roll to about 1/8-inch thickness. Trim into a disk, wrap, and refrigerate for 2 hours.
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Preheat the oven to 350°F (175°C) if needed.
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Remove one dough disk from the fridge. Using a round cutter, cut as many cookies as the dough allows. On half of the cookies, cut a small decorative shape from the center (a flower or other shape). Save scraps for rerolling.
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Arrange cookies on baking sheets lined with parchment and bake for about 12 minutes, until lightly golden. Begin checking at 7 minutes, as ovens vary.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Reroll scraps as needed; if the dough softens, chill the disk for 15–20 minutes before cutting.
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Repeat the cutting and baking process with the remaining chilled dough.
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To assemble, place the top cookies (those with the cutout) on a tray and dust them with powdered sugar so the powdered sugar doesn’t fall into the preserves.
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Spoon 1/2 to 1 teaspoon of raspberry preserves onto each bottom cookie, then place a dusted top cookie over the filling, aligning carefully.
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Serve and enjoy.
Notes
Nutrition
