Holiday Favorite – Raspberry Linzer Cookies




The holidays are not complete without linzer cookies! These cookies are shortbread type sandwiches that have little windows so you can see the tasty filling! I chose to use a candy cane shape, but you can do whatever you want (a snowman, hearts, circles, stars…anything!)

I also used raspberry jam to fill these cookies but these options are also endless! The tradition is to use fruit jams (whichever you love), but you can also fill these with chocolate cream, apple butter, chocolate ganache… again, the possibilities are endless.

These cookies have a special place in my heart, because they are my mother’s favorites. I make them every holiday for her, and honestly, the holidays would not be complete if I didn’t. They make my mom happy, and if mama isn’t happy… no one’s happy.


Preheat your oven to 375 degrees but not until after the prepared dough has chilled for an hour

Line three or four cookies sheets with parchment paper


–          2 sticks of butter (softened)

–          ½ cup of granulated sugar

–          1 cup of powdered sugar

–          1 teaspoon of vanilla

–          Pinch of salt

–          Zest of 1 lemon

–          1 large egg

–          3 ¼ cups of flour

–          1 teaspoon of baking powder

–          1 teaspoon of cinnamon


With a stand mixer or hand mixer start mixing together the butter, both sugars, vanilla, salt, and lemon zest. Incorporate the egg, and then mix in the cinnamon, and the cinnamon. Incorporate the flour about ½ cup at a time.

Wrap the dough in plastic wrap and refrigerate for an hour.

After an hour, start to preheat the oven. Cut the dough in half and start rolling out the first half on a floured surface. Make sure to flour the dough and the rolling pin. Roll until the dough is about ¼ inch thick. Take your large cookie cutter (I used a large round cutter) and cut out as many as you can, place of the cookie sheet. You can reroll the dough that was not use to get more cookies!

With the second half, roll the dough and cut the large shape, but also cut out the small shape in the middle (I used the candy cane shape!). Lay on the cookie sheet.

Space the cookies about ½ to an inch apart.

Bake for 8-10 minutes, until golden. Cool!

Once cooled, take your jam and a bottom cookie (the full circles) and spread the jam (or your preferred filling), top with the cut out cookie and press gently!





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