Shortbread linzer cookies are chewy and buttery shortbread cookies with a cranberry raspberry jam filling. This festive twist on a classic Christmas recipe makes the prettiest jam sandwich cookies for the holiday season!
Raspberry linzer cookies are a classic Christmas cookie recipe that I made in bakeries for years!
When I retired as a pastry chef, I knew this was one cookie I wanted to put my own twist on.
I made these shortbread linzer cookies years ago for my friends and family and they loved them!
Instead of traditional almond dough, this recipe uses a shortbread linzer cookie dough that’s nut-free and much easier to work with. They taste just like sugar cookies!
For more Christmas cookie recipes, try Chocolate Thumbprint Cookies, Peppermint Chocolate Chip Cookies, Chocolate Marshmallow Cookies, and Molasses Crinkle Cookies.
Table of Contents
why this recipe is the best
- Easy recipe: This recipe uses simple pantry ingredients and can be made with store-bought jam instead of homemade.
- Raspberry filling: The center of the cookies is filled with raspberry, cranberry, and port wine jam. It’s the most delicious sweet and tart combination!
- Great for holiday cookie boxes: These cookies are so pretty once assembled and will make great additions to your holiday cookie box.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Corn starch: This will absorb extra moisture in the dough to help the cookies maintain their shape after baking.
- Butter: The temperature of the butter is important for cookie dough. Pull it out 1-2 hours before baking depending on how hot your kitchen is. It should feel soft but not look greasy.
- Vanilla: Use a high-quality vanilla extract for the best flavor! You can use vanilla bean paste for even more flavor.
- Egg: The added egg gives the cookies an extra chewy texture.
- Cranberries: You can use frozen or fresh cranberries. Frozen cranberries will cook down faster than fresh ones, which is what I recommend.
- Raspberries: Like cranberries, frozen ones are recommended as they will break down faster.
- Port wine: Any brand of Port wine can be used for this recipe. I don’t recommend using another kind of wine because you want the super sweet flavor to balance out the tart berries.
recipe instructions
Here’s how to make these linzer tart cookies! You will need a large mixing bowl with an electric hand mixer or a stand mixer to make the shortbread dough. You will also need a few baking sheets, parchment paper, a 2 1/2-inch cookie cutter, and a 1-inch cutter.
STEP ONE: Cream the butter and sugar. Cream the unsalted butter and white sugar on low for 1-2 minutes or until light and fluffy.
STEP TWO: Mix in the wet ingredients. Mix in the room temperature egg and vanilla extract on low until just combined. Scrape down the bowl with a rubber spatula.
STEP THREE: Mix in the dry ingredients. Mix in the all-purpose flour, cornstarch, and salt on low speed until just combined. The dough should look crumbly and start to stick together with no dry pockets of flour.
STEP FOUR: Split and chill the dough. Divide the dough in half, wrap them loosely in plastic wrap, and use a rolling pin to roll them into a flat disc. Refrigerate until firm, about 30 minutes.
STEP FIVE: Make the raspberry jam. In a small pot, combine the cranberries, raspberries, brown sugar, and port wine. Cook over medium heat for 25-30 minutes, stirring occasionally and mashing the berries until the jam is very thick.
Transfer it to a small bowl and place it in the fridge to chill completely before using.
STEP SIX: Roll the dough. Once firm, unwrap the dough and place each slab in between two sheets of parchment paper. Roll the dough to 1/4 inch thickness. Then transfer both slabs (still sandwiched in the parchment paper) to a baking sheet and freeze for 15 minutes.
STEP SEVEN: Cut out the linzer cookies. Using a 2 1/2″ round cookie cutter, cut out an even number of cookies. Then gather the scrap dough, roll, and repeat.
Once all the dough is cut, cut out the center of half of the cookies with a smaller, decorative cutter and transfer them to a parchment-lined baking sheet.
STEP EIGHT: Chill, bake, and decorate! Chill the cutout cookies in the freezer for at least one hour, or until frozen solid. Then bake them at 350 F for about 10-12 minutes, or until the tops look matte and the bottoms are very light brown.
Once cool, dust the tops of the cookies with the centers cut out with powdered sugar.
Then flip the bottom cookies upside down and spread about one teaspoon of jam onto the center, spreading it slightly, and sandwich the cut-out cookie on top.
expert baking tips
- Don’t overbake the cookies. You want them to be pretty pale around the edges and have a matte (not wet) top. This will keep them soft and chewy! For my oven, 11 minutes is perfect! If you crave a crispier cookie, bake them for 1-2 minutes longer.
- Chill the dough. Because these cookies are quite thin, the dough can be very hard to work with if it gets too warm. Keep the dough chilled when you’re not working with it! And chill it in between rolling and cutting.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Freeze the cookies before baking. To keep their shape and keep them from spreading, freeze them completely before baking.
variations
- Filling: You can fill these cookies with your favorite fruit jam, preserves, lemon curd, chocolate ganache, or anything else you desire!
- Cookie flavor: The traditional linzer flavor is almond so if you are looking for that almond flavor, replace half of the vanilla extract with almond extract.
faqs
Store filled cookies, well-wrapped or in an airtight container, at room temperature for several days.
Yes! They can be stored filled or unfilled in a freezer bag or airtight container for up to one month.
No, they should be left out at room temperature!
Yes! Once the dough is portioned and rolled into a flat disk, it can be frozen for a few weeks. Let it thaw in the fridge overnight before using.
Make sure you are measuring the flour correctly. You should always spoon-measure flour when you don’t have a kitchen scale. This means using a spoon to fluff the flour first, then spooning it into your measuring cup. Do not scoop the flour straight from the bag!
more cookie recipes to try
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Shortbread Linzer Cookies with Raspberry Jam
Equipment
- 2 1/2 inch round cookie cutter plus a small decorative cutter
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
For the Jam Filling
- 1 ½ cups frozen cranberries
- ½ cup frozen raspberries
- ¾ cup port wine
- ¼ cup light or dark brown sugar, packed
For the Shortbread Dough
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- powdered sugar, for dusting
Instructions
Make the Jam
- In a small pot, cook the cranberries, raspberries, port wine and sugar over medium heat, stirring and smashing the berries occasionally, for about 25-30 minutes, or until the jam is super thick.1 ½ cups (148 g) frozen cranberries, ½ cup (52 g) frozen raspberries, ¾ cup (145 g) port wine, ¼ cup (50 g) light or dark brown sugar
- Transfer the jam to a small bowl and allow to cool completely in the fridge before using.
Make the Cookie Dough
- In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.3 cups (360 g) all-purpose flour, 2 tablespoons (17 g) cornstarch, 1/2 tsp fine sea salt
- In a stand mixing bowl, cream the butter and sugar with the paddle for 2 minutes, or until light and fluffy.1 cup (226 g) unsalted butter, 1 ½ cups (310 g) granulated sugar
- Mix in the egg and vanilla on low until just combined. Scrape down the bowl.1 (46 g) large egg, 2 tsp vanilla extract or vanilla bean paste
- Mix in the dry ingredients on low until just combined and the dough starts to come together.
- Divide the dough in half. Wrap each half loosley in plastic wrap, and use a rolling pin to roll them into a flat disc. Refrigerate until firm, about 30 minutes.
- Once firm, unwrap the dough and place each slab in between two sheets of parchment paper. Roll the dough to 1/4 inch thickness. Then transfer both slabs (still sandwiched in the parchment paper) to a baking sheet and freeze for 15 minutes.
- Using a 2 1/2" round cookie cutter, cut out an even number of cookies. Then gather the scrap dough, roll, and repeat. Once all the dough is cut, use a smaller, decorative cutter, to cut out the center of half of the cookies. Transfer them to a parchment-lined baking sheet.
- Freeze the cutout cookies for at least one hour, or until they are completely frozen solid. Then bake them at 350 F for about 10-12 minutes, or until the tops look matte and the bottoms are very light brown.
- Preheat the oven to 350 F/180 C. Bake the cookies for 10-12 minutes, or until the tops look matte and the bottom edge is very light brown. (for my oven, 11 minutes is perfect!)
- Once cool, dust the tops of the cookies with the centers cut out with powdered sugar.powdered sugar
- Then flip the bottom cookies upside down and spread about one teaspoon of jam onto the center, spreading it slightly. Sandwich the cut-out cookie on top and enjoy!
Notes
-
- Don’t overbake the cookies. You want them to be pretty pale around the edges and have a matte (not wet) top. This will keep them soft and chewy! For my oven, 11 minutes is perfect! If you crave a crispier cookie, bake them for 1-2 minutes longer.
-
- Chill the dough. Because these cookies are quite thin, the dough can be very hard to work with if it gets too warm. Keep the dough chilled when you’re not working with it! And chill it in between rolling and cutting.
-
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
-
- Freeze the cookies before baking. To keep their shape and keep them from spreading, freeze them completely before baking.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate.
I first published this recipe in 2020. I’ve since updated the post for clarity, but the recipe remains the same.
curious why so much flour:butter ratio? Usually its 2 cups to 1 for a shortbread-ish buttery cookie. And I know cornstarch helps keep crisp – but it also feels like a lot.
This isn’t a shortbread cookie recipe, it’s more of a sugar cookie!
These were amazing! I loved that they were made from sugar cookies and not the regular Linzer cookie which I don’t really care for. The recipe was easy to follow and straightforward. I will definitely be making them again.
These were amazing! I loved that they were made from sugar cookies and not the regular Linzer cookie which I don’t really care for. The recipe was easy to follow and straightforward. I will definitely be making them again.
the cranberry port jam was just the right amount of tart and sweet and paired with the sugar cookie was just delightful! made these with some friends for our holiday cookie night and loved them.
the cranberry port jam was just the right amount of tart and sweet and paired with the sugar cookie was just delightful! made these with some friends for our holiday cookie night and loved them.