These Raspberry Linzer Cookies are everything you want in a sweet little Valentine’s Day treat. Buttery, tender shortbread with a nutty almond base and a pop of bright raspberry jam in the center. They’re as tasty as they are pretty.

If you’re making something sweet for someone special (or just treating yourself), these heart-shaped cookies are a fun way to do it. The cutout top and dusting of powdered sugar give them that extra charm, and the jammy center keeps things classic. Plus, they’re easier to make than they look.

Helpful Tips

Chill the dough twice: Once after mixing and again after cutting. This helps the cookies keep their shape and bake evenly.
Use almond flour for ease: If you don’t want to grind almonds yourself, almond flour works just as well and saves time.
Don’t overbake: Take them out just as the edges start to turn golden. The cookies should stay soft and delicate.

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Raspberry Linzer Cookies

These Raspberry Linzer Cookies are buttery, tender shortbread with a nutty almond base and a pop of bright raspberry jam in the center.

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Prep Time 15

Cook Time 12

Chill Time 1

Total Time 1 27

Course Dessert

Cuisine American

Servings Cookies

Calories 173 kcal

Ingredients

1 cup unsalted butter softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
2 cups all-purpose flour
3/4 cup blanched almonds finely ground or almond flour
1/4 teaspoon salt

For the filling:

1/2 cup seedless raspberry jam
1 tablespoon water
Powdered sugar for dusting

Instructions

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract (if using).
In a separate bowl, whisk together flour, ground almonds, and salt. Gradually mix into the butter mixture until just combined.
Divide dough in half, flatten into discs, and chill for 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough on a lightly floured surface to about 1/8-inch thick. Cut out heart shapes with a cookie cutter.
For half of the cookies, cut a small heart out of the center to create the “window” tops.
Place cookies on prepared sheets and chill for 10 minutes.
Bake for 10–12 minutes, or until edges are just starting to turn golden. Let cool completely.
In a small saucepan, heat the raspberry jam and water over low heat until smooth and slightly thickened, about 2–3 minutes. Strain if needed for extra clarity. Let cool to room temperature.
Dust the “window” cookies with powdered sugar.
Spoon about 1/2 teaspoon of raspberry jam onto the flat side of each solid cookie. Top with the windowed cookie and press gently to sandwich.

Nutrition

Calories: 173kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 27mgSodium: 31mgPotassium: 48mgFiber: 1gSugar: 9gVitamin A: 247IUVitamin C: 1mgCalcium: 16mgIron: 1mg

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