Shortbread Linzer cookies are tender, buttery shortbread rounds sandwiched with a tangy cranberry-raspberry jam. This festive variation on a classic holiday cookie creates beautiful jam-filled sandwich cookies perfect for cookie exchanges and gift boxes.
I baked raspberry Linzer cookies for years while working in pastry kitchens, and when I retired I adapted the recipe to be simpler and nut-free while keeping that classic flavor and texture.
Instead of the traditional almond-based Linzer dough, this version uses a shortbread-style dough without nuts, making it easier to handle and great for anyone with nut allergies. The texture is soft and slightly chewy — reminiscent of a sugar cookie — while the jam brings bright, tart flavor.
Table of Contents
why this recipe is the best
- Simple and approachable: Uses common pantry ingredients and works with store-bought jam if you prefer.
- Bright raspberry filling: A cranberry-raspberry jam cooked with a touch of port balances sweet and tart beautifully.
- Perfect for gifts: Once assembled and dusted with powdered sugar, these cookies look elegant in cookie boxes or on holiday platters.
ingredient notes
Full ingredient amounts and the complete recipe are included in the recipe card below.
- Cornstarch: Helps the dough hold its shape by absorbing extra moisture so the cookies don’t spread too much.
- Butter: Bring butter to soft room temperature (soft but not greasy) for easiest creaming—about 1–2 hours before you bake depending on kitchen temperature.
- Vanilla: Use a good-quality vanilla extract or vanilla bean paste for best flavor.
- Egg: A single egg adds tenderness and a slightly chewy texture to the shortbread dough.
- Cranberries: Fresh or frozen both work; frozen cranberries break down more quickly and are convenient.
- Raspberries: Frozen raspberries are recommended for easier cooking and a smoother jam texture.
- Port wine: A sweet port brightens and deepens the jam flavor; avoid drier wines, which won’t balance the tart berries as well.
recipe instructions
Overview: make and chill the jam, prepare the shortbread dough, chill and roll the dough, cut cookies, freeze, bake, dust with powdered sugar, and assemble with jam.
Make the jam: In a small saucepan combine cranberries, raspberries, brown sugar and port. Cook over medium heat 25–30 minutes, stirring and mashing the berries, until very thick. Transfer to a bowl and chill completely before using.
Prepare the dough: Whisk together the all-purpose flour, cornstarch and salt. In a mixer, cream unsalted butter and granulated sugar until light and fluffy, about 1–2 minutes. Mix in the room-temperature egg and vanilla until combined. Add the dry ingredients on low and mix until the dough just comes together; it should be slightly crumbly but hold when pressed.
Chill and roll: Divide the dough in half, wrap each portion loosely in plastic, and press into flat discs. Chill until firm, about 30 minutes. Place each chilled slab between parchment sheets and roll to 1/4-inch thickness. Freeze the rolled slabs (still between parchment) for 15 minutes to firm up before cutting.
Cut the cookies: Use a 2 1/2-inch round cutter to cut an even number of rounds. Re-roll scraps as needed. On half of the rounds cut a small decorative window in the center using a 1-inch or other small cutter. Transfer cut cookies to a parchment-lined sheet.
Freeze and bake: Freeze the cut cookies for at least one hour, or until completely solid. Preheat oven to 350°F (180°C). Bake for 10–12 minutes, until the tops look matte and the bottoms are just light brown; baking about 11 minutes works well in many ovens.
Finish and assemble: Cool cookies completely. Dust the top halves (those with the cutout) with powdered sugar. Flip the plain bottom halves over, spread about 1 teaspoon jam onto each, and sandwich with the sugar-dusted tops.
expert baking tips
- Avoid overbaking: Remove cookies when the tops are matte and edges are only slightly colored to keep them soft and tender.
- Keep dough cold: Thin rolled cookies warm quickly and become difficult to cut; keep dough chilled between steps and freeze cut cookies before baking.
- Weigh ingredients: Using a kitchen scale yields more consistent results than volume measurements, especially for flour.
- Freeze before baking: Freezing helps the cookies hold their shape and prevents spreading.
variations
- Filling options: Swap the jam for apricot, strawberry, lemon curd, or a thin layer of chocolate ganache for different flavor profiles.
- Almond note: If you want the classic Linzer almond flavor, replace one teaspoon of vanilla with almond extract.
faqs
Store filled cookies in an airtight container at room temperature for several days. Use parchment between layers to prevent sticking.
Yes. Both baked filled cookies and unfilled cookies freeze well for up to a month. You can also freeze the dough; thaw overnight in the fridge before using.
No. Once assembled, Linzer cookies keep fine at room temperature for several days.
Measure flour correctly—spoon the flour into the cup and level it, or use a scale. Scooping directly from the bag packs too much flour and dries the dough.
more cookie recipes to try
If you try this recipe, please leave a comment to share how it turned out. I love seeing variations and adaptations — photos and feedback are always welcome.
Shortbread Linzer Cookies with Raspberry Jam
The calorie information provided for the recipe is an estimate.
I first published this recipe in 2020 and have updated the post for clarity since then; the recipe itself remains the same.