Raspberry Jam Linzer Shortbread Cookies

Shortbread Linzer cookies are tender, buttery shortbread rounds sandwiched with a bright cranberry-raspberry jam. This festive version of a holiday classic yields pretty, chewy jam cookies that are perfect for gift boxes, cookie exchanges, or a cozy afternoon of baking.

I made these raspberry Linzer cookies for years while working in bakeries, and when I left that life I wanted a nut‑free shortbread version that’s easy enough for home bakers. Instead of the traditional almond dough, this recipe uses a simple shortbread-style dough that’s more forgiving, tastes like a sugar cookie, and still produces that classic sandwich cookie look.

Why this recipe is the best

• Simple and approachable: Uses pantry staples and allows for store-bought jam if you prefer a shortcut.
• Flavor balance: The jam blends raspberry and tart cranberry with a touch of port wine for a sweet‑tart center that brightens the buttery cookie.
• Beautiful finished cookies: The dusting of powdered sugar on the tops creates an elegant look that’s ideal for holiday boxes and gatherings.

Ingredient notes

Complete ingredient amounts and step-by-step instructions appear in the recipe section below.

• Cornstarch: Keeps the dough tender while helping cookies hold their shape; it absorbs a little extra moisture.
• Butter: Bring butter to soft room temperature—soft to the touch but not greasy—so it creams properly with the sugar.
• Vanilla: Use a good-quality vanilla extract or vanilla bean paste for best flavor.
• Egg: One egg adds a slightly chewier texture compared with classic crumbly shortbread.

• Cranberries and raspberries: Frozen fruit works well and breaks down quickly, which speeds jam-making.
• Port wine: Adds sweetness and depth; it pairs nicely with tart berries. Use any sweet port you have on hand.

Recipe instructions

You’ll need a large mixing bowl and either an electric hand mixer or a stand mixer. A 2½‑inch round cookie cutter and a smaller decorative cutter (about 1 inch) are helpful for shaping the Linzer tops.

Step 1 — Make the jam: Combine 1½ cups frozen cranberries, ½ cup frozen raspberries, ¾ cup port wine, and ¼ cup packed brown sugar in a small saucepan. Cook over medium heat for 25–30 minutes, stirring and mashing occasionally, until the mixture becomes very thick. Transfer to a bowl and chill completely before using.

Step 2 — Prepare dry ingredients: Whisk together 3 cups all‑purpose flour, 2 tablespoons cornstarch, and ½ teaspoon fine sea salt in a medium bowl; set aside.

Step 3 — Cream butter and sugar: In a mixing bowl, cream 1 cup unsalted butter (room temperature) with 1½ cups granulated sugar on medium speed until pale and fluffy, about 1–2 minutes.

Step 4 — Add wet ingredients: Beat in 1 large room‑temperature egg and 2 teaspoons vanilla until just combined, scraping the bowl as needed.

Step 5 — Combine dough: Mix in the flour mixture on low speed until the dough comes together and no dry pockets remain. The dough will be slightly crumbly but should start to hold.

Step 6 — Chill and roll: Divide the dough in half, wrap loosely in plastic wrap, and use a rolling pin to press each half into a flat disk. Chill until firm, about 30 minutes. Once chilled, place each disk between sheets of parchment and roll to 1/4‑inch thickness. Freeze the rolled slabs for 15 minutes to firm them up for cutting.

Step 7 — Cut cookies: Use a 2½‑inch round cutter to cut an even number of cookies. Re-roll scraps as needed. For half of the cookies, cut a small decorative center (about 1 inch) so those will be the top halves with a jam window.

Step 8 — Freeze, bake, and assemble: Freeze the cut cookies for at least one hour, or until solid. Preheat oven to 350°F (180°C). Bake cookies on a parchment‑lined sheet for 10–12 minutes, until the tops appear matte and the bottoms are just lightly browned. Let cool completely. Dust the tops (the ones with the cutout centers) with powdered sugar. Turn the plain bottoms upside down, spread about 1 teaspoon of chilled jam in the center, then sandwich with the powdered top.

Expert baking tips

• Avoid overbaking: Cookies should remain pale at the edges and have a matte top to stay soft and chewy. In many ovens, about 11 minutes is ideal; add 1–2 minutes if you prefer a crisper cookie.
• Keep dough cold: Thin cookies can become difficult to handle if the dough warms. Chill between rolling and cutting and freeze cut cookies before baking to prevent spreading.
• Measure carefully: If you have a kitchen scale, weigh ingredients for more consistent results. If using cups, spoon the flour into the cup rather than scooping straight from the bag to avoid packing too much flour.

Variations

• Different fillings: Swap the jam for apricot preserves, lemon curd, chocolate ganache, or any favorite spread.
• Almond flavor: For a traditional Linzer taste, replace half of the vanilla with almond extract to mimic almond pastry flavor.

FAQs

Full recipe summary

The calorie and nutrition information for this recipe is an estimate. This recipe was first published in 2020 and updated for clarity; the ingredient proportions and method remain the same.