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Chocolate Linzer Cookies with Raspberry Jam

Chocolate Linzer Cookies with Raspberry Jam: festive chocolate sandwich cookies filled with sweet-tart raspberry jam, perfect for the holidays.
Prep Time30 minutes
Cook Time9 minutes
Chill Time1 hour
Course: Dessert
Servings: 12 sandwiches

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.