Raspberry Linzer Tart Cookies
Raspberry Linzer Tart Cookies are my absolute favorite cookie. With tangy raspberry jam nestled between shortbread cookies, these filled cookies will soon be a family favorite in your house, too.
You’ve undoubtedly seen these cookies. One of the most popular cookie brands makes a good one, but not as good as homemade. These delicious cookies are actually from Austria and a takeoff of the Linzer tart created in 1653, the oldest recipe in the world and still in use today.
If you love Linzer cookies, you have to try this Key Lime Pie with linzer crust. It is to die for! These raspberry filled cookies are so flavorful, too.
Why We Love This Recipe
This recipe is an easy way to get that classic Linzer torte cookie flavor. Even better, these cookies are vegan and soy free!
We’ve got plenty of variations to make these cookies perfect for any time of year, too.
What You Need To Make Them
You’ll notice we’re using solidified coconut oil instead of butter and no egg, making these Linzer tart cookies vegan. We’re also using coconut milk, which pairs so well with the almond flavor in this recipe.
Let’s Make Linzer Tart Cookies
In a large bowl, combine the dry ingredients: both flours, cornstarch, powdered sugar, baking powder, and salt. Mix to blend the ingredients evenly.
In a small bowl, stir together the coconut oil, coconut milk, and vanilla (or other flavor) extract.
Fold the liquid ingredients into the flour mixture. Stir until the cookie dough holds together. If it is too dry, add more coconut milk one tablespoon at a time, but don’t make the dough too moist or sticky.
Pull the dough into a ball and cover the bowl with plastic wrap. Refrigerate for 10 to 15 minutes.
While the dough is chilling, preheat the oven to 350°F and line the baking sheets with parchment.
Take the dough out of the fridge and place it between two sheets of parchment paper. Roll out the dough, but do not add any additional flour. Roll to a thickness of a quarter inch.
If the dough is too hard to roll, pull it out of the fridge for a few minutes to warm up, but do not let it get up to room temperature.
Once the dough has been rolled out, use a two-inch cookie cutter to cut out cookies. You can also use a biscuit cutter.
Place half of the cookies on the cookie sheet. For the other half, use a small, round cutter (a half-inch to an inch works best) and cut a round hole in the center. Place these cookies on the cookie sheet, leaving an inch between cookies.
Take any leftover dough scraps from what you rolled out and the center pieces that you cut out, and roll it out again to make more cookies.
Once all the cookies have been cut out and are on the cookie sheet, bake for 9-11 minutes. The cookies should be lightly golden brown around the edges.
Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack.
After the cookies are fully cooled, dust the cookies with the cut-out with powdered sugar.
Flip the cookies without a cut-out center over so the bottom of the cookie is facing up. Put 1 teaspoon of jam on those cookies.
Place one of the cut-out cookies on top, with the powdered sugar side up. Lightly press the top down to make a sandwich cookie.
Aren’t they pretty? And so good. Enjoy.
Variations
With the coconut milk, these cookies have a slight coconut taste. If you prefer a more traditional almond flavor, simply add a little almond extract.
Want a bit more flavor to the cookie? Stir in some lemon zest for a pop of flavor. You can also add a dusting of cinnamon along with the powdered sugar sprinkled on at the end.
However, the best way to change up this recipe is to use different fillings. Instead of raspberry jam, try strawberry jam, blueberry jam, or apricot preserves.
Try lemon curd or orange marmalade. You can even make some with a dollop of Nutella chocolate hazelnut spread.
Top Tip
Realized at the last minute that you’re out of powdered sugar?
Simply pulverize regular granulated sugar in your food processor or spice grinder to make your own. Make sure the grinder or processor is completely dry before adding sugar!
More Tips
It may be tempting, but don’t skip that chill time! Trying to roll the cookies out at room temperature will guarantee a sticky mess.
On the other hand, don’t over-chill the dough – having it too firm will make it difficult to roll out and cut out cleanly.
The traditional Linzer tarts are round, but you can use any shape of cookie cutter. Maybe try some hearts for an anniversary celebration or Valentine’s Day.
Though linzer tart cookies are very popular around the holiday season because they are so pretty, we love them all year long. They do make a great option for cookie exchanges or gifts.
More Indulgent Desserts
Raspberry Linzer Tart Cookies
Ingredients
For the cookies
- 1 ⅛ cup all-purpose flour 1 cup plus 2 tablespoons
- 4 tablespoons cornstarch
- 1 cup powdered sugar
- 2/3 cup blanched almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons coconut oil melted and cooled
- 4 tablespoons full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional*
To complete the Linzer Tarts:
- 2 tbsp powdered sugar or 3 to taste
- 1/3 cup raspberry jam
Instructions
- In a large bowl, combine the dry ingredients: both flours, cornstarch, powdered sugar, baking powder, and salt. Mix to blend the ingredients evenly.
- In a small bowl, stir together the coconut oil, coconut milk, and vanilla (or other flavor) extract.
- Fold the liquid ingredients into the flour mixture. Stir until the cookie dough holds together. If it is too dry, add more coconut milk one tablespoon at a time, but don’t make the dough too moist or sticky.
- Pull the dough into a ball and cover the bowl with plastic wrap. Refrigerate for 10 to 15 minutes.
- While the dough is chilling, preheat the oven to 350°F and line the baking sheets with parchment.
- Take the dough out of the fridge and place it between two sheets of parchment paper. Roll out the dough, but do not add any additional flour. Roll to a thickness of a quarter inch.
- If the dough is too hard to roll, pull it out of the fridge for a few minutes to warm up, but do not let it get up to room temperature.
- Once the dough has been rolled out, use a two-inch cookie cutter to cut out cookies. You can also use a biscuit cutter.
- Place half of the cookies on the cookie sheet. For the other half of the cookies, use a small, round cutter (a half-inch to an inch works best) and cut a round hole in the center. Place these cookies on the cookie sheet, leaving an inch between cookies.
- Take any leftover dough scraps from what you rolled out and the center pieces that you cut out, and roll it out again to make more cookies.
- Once all the cookies have been cut out and are on the cookie sheet, bake for 9-11 minutes. The cookies should be lightly golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack.
- After the cookies are fully cooled, dust the cookies with the cut-out with powdered sugar.
- Flip the cookies without a cut-out center over so the bottom of the cookie is facing up. Put 1 teaspoon of jam on those cookies, and then place one of the cut-out cookies on top, with the powdered sugar side up. Lightly press the top down to make a sandwich cookie.
