Chocolate Raspberry Linzer Cookies: A New Tradition
This year, I decided to shake up my holiday cookie list, and Chocolate Raspberry Linzer Cookies were the new kid on the block. They’d never made an appearance in my kitchen before, but honestly, I couldn’t resist. They’re just so pretty. Between the delicate powdered sugar dusting and the jewel-like raspberry jam peeking through the cutouts, these cookies practically begged to be photographed.
But beauty isn’t everything, especially in the world of cookies. I was ready for these to be a case of “style over substance.” Instead, I was pleasantly surprised. The buttery chocolate cookies are rich without being heavy, and the raspberry filling provides just the right amount of tartness to balance things out. I think they’ve earned their spot on my holiday baking roster—and maybe on yours, too.
A Bit of History: Where Linzer Cookies Come From
Did you know Linzer cookies are named after the Austrian city of Linz? They’re a bite-sized homage to the famous Linzer Torte, a spiced pastry filled with jam and topped with a lattice crust. The torte dates back to the 17th century, making it one of the oldest known cake recipes. Somewhere along the way, bakers decided to miniaturize it, swapping the lattice for a neat little “window,” and the Linzer cookie was born.
Traditional Linzer cookies are usually almond-based and filled with apricot or raspberry jam. Lovely, yes, but I wanted to give them a cozy twist. I feel like chocolate and raspberry are the perfect pair of ingredients that make these cookies special.
This chocolate version may stray from tradition, but it carries the same spirit: crumbly, rich, and filled with the kind of jam that makes you lick your fingers when nobody’s looking.
Adding a touch of espresso powder to the dough (totally optional but highly recommended) takes the chocolate flavor to another level. It’s the kind of detail that makes people ask, “What’s your secret?” You don’t have to tell them, of course. Just smile mysteriously and hand them another cookie.
Let’s Talk Technique
If the idea of assembling Linzer cookies makes you feel like you’ve signed up for the culinary Olympics, let me assure you: you’ve got this. The process isn’t hard—it’s just a series of small, manageable steps.
Jam: Warming the jam before assembly makes it spread like a dream. If you’re using the raspberry liqueur (highly encouraged), mix it in for an elevated flavor that’s subtly decadent. Also, if you’re using store-bought, get the kind without seeds!
Chilling the Dough: It’s non-negotiable. The chill time ensures your cookies hold their shape during baking, which is essential for that clean, professional finish.
Rolling Smart: A lightly dusted rolling pin and surface will save you from dough frustration. And if your dough cracks? Press it back together. These cookies are forgiving.
Cookie Cutter Tips & Tricks: Choosing the right cookie cutters can make a big difference when making Linzer cookies. Here are a few tips to make the process smoother:
- Pick the Right Size: Look for cookie cutters that are about 2 to 3 inches in diameter for the base cookies. This size ensures the cookies are easy to handle and have enough surface area for the jam.
- Shape Matters: Traditional Linzer cookies use round cutters with scalloped edges, but don’t be afraid to get creative! Hearts, stars, or even seasonal shapes like snowflakes can add a festive touch.
- The “Window” Cutters: For the top layer, you’ll need a smaller cutter to create the “window.” Mini cutters in geometric shapes, stars, or circles work best and add a professional finish.
- DIY Options: Don’t have cookie cutters? No problem! A drinking glass can work for the larger circles, and the lid of a spice jar can make a perfect window.
- Keep It Cool: Chilling your cutters along with the dough can help keep the shapes crisp and prevent sticking.
- Flour is Your Friend: Lightly dust the cutters with flour or cocoa powder before each cut to keep the dough from sticking. This little trick ensures clean edges and makes the process faster and less frustrating.
With the right tools and a little creativity, your Linzer cookies will look just as stunning as they taste!
A World of Sandwich Cookies
While Linzer cookies are an Austrian classic, the idea of a delicate, filled cookie isn’t unique to Austria. Around the globe, different cultures have put their own spin on the concept, creating treats that are as distinct as the places they come from.
In Italy, you’ll find crostata-style cookies with jam centers, often made with buttery shortbread or almond-based dough. These cookies evoke the rustic charm of Italian kitchens, with jam flavors like apricot and cherry taking center stage.
South America boasts the beloved alfajores, delicate sandwich cookies filled with creamy dulce de leche. Often coated in powdered sugar or dipped in chocolate, alfajores are a rich, indulgent treat that reflects the region’s love for sweet, caramel-like flavors.
In Germany, spiced Lebkuchen cookies—sometimes sandwiched with jam or a sugar glaze—are a staple of holiday markets and traditions. Their warm, spiced flavors nod to the cozy flavors of winter and pair perfectly with mulled wine or coffee.
Even outside of Europe and South America, variations of filled cookies pop up, from thumbprint cookies in North America to sweet-filled ma’amoul in the Middle East. Each version carries the heart of what makes Linzer cookies so special: a balance of buttery, crumbly dough and a flavorful filling that elevates the cookie into something more than the sum of its parts.
A few Fun Variations
Feeling adventurous? Here are a couple of ways to switch things up:
- Swap the Jam: Try blackberry or cherry jam for a different fruity twist.
- Go Nutty: Add a tablespoon of hazelnut flour or almond flour to the dough for a subtle nutty undertone.
- Spice It Up: A pinch of cinnamon or cardamom in the dough gives it a warm, spiced flavor.
Storage Tips and Serving Ideas
Once assembled, these cookies keep beautifully in an airtight container for up to a week. But let’s be honest—they’ll probably disappear long before that. If you’re gifting them, pack them in a pretty tin or box with some parchment paper to keep them from sticking together. Bonus points for tying it all up with ribbon.
If you make these Chocolate Raspberry Linzer Cookies, prepare yourself for a lot of compliments—and maybe a few recipe requests. They’re the kind of cookie that makes people stop mid-bite and say, “Wow.”
A great cookie to add to your holiday list!
I get it—there are faster cookies out there. But there’s something about the ritual of making Linzer cookies that feels grounding. Rolling, cutting, assembling—it all slows you down, just for a little while. And isn’t that what the holidays are about? Slowing down, savoring the moment, and sharing something homemade with the people you love.
These cookies are a reminder that food is more than just sustenance. It’s a way to connect, to celebrate, and to create memories. Whether you’re making them for a party, as a gift, or just because it’s Tuesday and you felt like baking, these Chocolate Raspberry Linzer Cookies are guaranteed to be a hit.
You really can have it all: beauty, flavor, and a touch of tradition. However you choose to enjoy or share them, Chocolate Raspberry Linzer Cookies are bound to make this season a little sweeter.
If you are looking for other Winter Recipe Inspiration, click here!
Chocolate Linzer Cookies with Raspberry Jam
Equipment
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
- Electric mixer (stand or hand)
- Plastic Wrap
- Rolling Pin
- Round cookie cutter and smaller cutter for “windows”
- Parchment Paper
- Baking Sheets
- Wire racks
- Small saucepan or microwave-safe bowl
- Spatula or butter knife
- Sifter (for powdered sugar)
Ingredients
For the Cookies:
- 1 ¾ cups all-purpose flour 220g
- ½ cup unsweetened cocoa powder 50g
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp espresso powder optional, enhances chocolate flavor
- ¾ cup unsalted butter, softened 170g
- ½ cup granulated sugar 100g
- ½ cup packed dark brown sugar 100g
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- ¾ cup seedless raspberry jam 240g
- Optional: 1–2 tsp raspberry liqueur like Chambord to enhance flavor
For Decoration:
- Powdered sugar for dusting
- Optional: Freeze-dried raspberries crushed, for garnish
Instructions
Make the Dough:
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder (if using).
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, and mix until fully incorporated.
- Gradually mix in the dry ingredients until a soft dough forms.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
Roll and Cut the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough out on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter (or your desired shape) to cut out cookies. For half of the cookies, use a smaller cutter to make a “window” in the center.
- Transfer the cookies to the baking sheets and bake for 8-10 minutes, or until the edges are set. Let cool completely on wire racks.
Make the Raspberry Filling:
- Warm the raspberry jam slightly in the microwave or on the stovetop until spreadable.
- Optional: Stir in the raspberry liqueur for an extra punch of flavor.
Assemble the Cookies:
- Spread about 1 teaspoon of raspberry jam onto the underside of each whole cookie.
- Gently press a cookie with a cutout on top to sandwich them together.
- Dust the tops with powdered sugar for contrast.
- Optional: Sprinkle the edges or tops with crushed freeze-dried raspberries for a bold pop of color.
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