These heart shaped raspberry linzer cookies are one of those recipes I pull out when I want something that feels extra special without being stressful. They look fancy, they taste nostalgic, and they somehow manage to feel both cozy and celebratory at the same time.
I usually make them around Valentine’s Day, but honestly, no one has ever complained about getting these on a random Tuesday. The crumbly almond cookie, the bright raspberry filling, and that soft dusting of powdered sugar just work together in a way that feels classic and comforting.
What I love most is that they are not overly sweet. The almond flour gives the cookies a tender bite, and the homemade raspberry jam adds a little tartness that keeps you reaching for another one.
If you have ever felt intimidated by sandwich cookies, this is a great place to start. The dough is forgiving, the cookies hold their shape, and the assembly is simple once everything is cooled.
What are Linzer Cookies?
Linzer cookies are inspired by the Austrian linzertorte, which is made with a nut-based crust and a fruit filling. The cookie version takes those same flavors and turns them into a sandwich cookie that is both pretty and practical.
Instead of a lattice top, linzer cookies usually have a cutout that shows off the jam inside. For these, I use heart shapes because it feels festive and sweet without being over the top.
The combination of flour and almond flour is what gives these cookies their signature texture. They are delicate, a little crumbly, and rich without being heavy.
Ingredients Needed for the Recipe
- Unsalted butter – Creates a rich, tender base and helps the cookies stay soft.
- Powdered sugar – Sweetens the dough while keeping the texture light and smooth.
- Egg – Binds the dough and adds structure.
- Vanilla extract – Adds warmth and rounds out the flavors.
- All purpose flour – Provides structure so the cookies hold their shape.
- Almond flour – Adds a subtle nutty flavor and a delicate crumb.
- Kosher salt – Balances the sweetness and enhances flavor.
- Raspberries – The base of the homemade jam filling.
- Granulated sugar – Sweetens the raspberry jam.
- Lemon juice – Brightens the jam and keeps it from tasting flat.
- Powdered sugar for topping – Finishes the cookies with a soft, classic look.
Why homemade raspberry jam makes a difference
You can absolutely use store-bought jam here, and the cookies will still be lovely. That said, making your own raspberry jam adds a freshness that really shines through.
The jam is simple, just raspberries, sugar, and a little lemon juice. It cooks down into something thick and vibrant, with a flavor that feels brighter than anything from a jar.
I like making the jam the night before so it has plenty of time to cool and set. It makes the cookie assembly smoother and a lot less messy.
How to make Heart Shaped Raspberry Linzer Cookies?
Step 1 – Make the raspberry jam
Add the raspberries, granulated sugar, and lemon juice to a saucepan over medium heat. Bring everything to a gentle boil, then lower the heat and let it simmer.
Stir frequently and cook until the mixture thickens, usually about 10 to 15 minutes. Once it looks jammy, remove it from the heat and let it cool completely.
Step 2 – Cream the butter and sugar
In a stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar until light and fluffy. This usually takes about two minutes.
This step sets the tone for the whole cookie. Take your time here because properly creamed butter makes a noticeable difference in texture.
Step 3 – Add the wet ingredients
Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly combined.
The mixture should look smooth and cohesive before moving on to the dry ingredients.
Step 4 – Incorporate the dry ingredients
Add the all purpose flour, almond flour, and salt to the bowl. Mix just until the dough comes together and no dry spots remain.
Overmixing here can make the cookies tough, so stop as soon as the dough looks uniform.
Step 5 – Chill the dough
Press the dough into a flat disc and wrap it tightly in plastic wrap. Refrigerate for at least one to two hours, or up to a full day.
Chilling helps the dough firm up and keeps the cookies from spreading in the oven.
Step 6 – Roll and cut the cookies
On a lightly floured surface, roll the dough to about 1/4 inch thickness. Cut out heart shapes, then cut smaller hearts from the center of half the cookies.
Re-roll the scraps as needed, making sure you end up with an even number of tops and bottoms.
Step 7 – Chill again and bake
Place the cut cookies on a parchment-lined baking sheet and chill in the freezer for 20 minutes. This extra chill helps them keep their shape.
Bake at 350°F for 9 to 11 minutes, rotating the pan halfway through. The edges should look set but not browned.
Step 8 – Assemble the cookies
Once completely cool, dust the cutout cookie tops with powdered sugar. Spread raspberry jam onto the solid cookie bottoms.
Gently sandwich them together and press lightly so the jam peeks through the heart cutout.
Tips
- Measure flour carefully to avoid dry, crumbly dough.
- Chill the dough whenever it starts to feel soft.
- Bake one tray at a time for even results.
- Slightly underbake to keep the cookies tender.
- Let cookies cool fully before adding jam.
Storage and make-ahead advice
Unfilled linzer cookies store very well in an airtight container at room temperature for up to a week. I often bake the cookies a day ahead and assemble them later.
Once filled with jam and dusted with powdered sugar, they are best enjoyed within a day or two. The jam softens the cookies over time, which is not a bad thing, just different.
You can also freeze the unfilled cookies for longer storage. Just thaw at room temperature before assembling.
Flavor variations to try
Raspberry is my favorite for these heart shaped linzer cookies, but it is far from the only option. Currant jam, strawberry preserves, or even a chocolate hazelnut spread all work beautifully.
You can also play with the cookie dough itself. A touch of cinnamon or citrus zest adds a subtle twist without overpowering the almond flavor.
Changing the shape of the cutout can give these cookies a whole new look, making them perfect for different holidays or occasions.
However you make them, these heart shaped raspberry linzer cookies have a way of feeling thoughtful and homemade in the best possible way. They are the kind of treat that gets remembered, requested, and quietly hoped for every year.
Heart Shaped Raspberry Linzer Cookies Recipe
Description
These heart shaped raspberry linzer cookies are perfect for Valentine's Day! They have a crumbly almond cookie base, filled with homemade raspberry jam, and then lightly dusted with powdered sugar!
ingredients
Raspberry Jam
Linzer Cookies
Topping
Instructions
Raspberry Jam
-
Add all of the filling ingredients to a medium saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10–15 minutes or until the jam has thickened.
-
Remove from the heat and let cool completely before filling the cookies.
-
Store in the fridge for up to two weeks.
Linzer Cookies
-
Add the softened butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until smooth and fluffy, about 2 minutes.
-
Add in the egg and vanilla and mix until fully incorporated.
-
Add in the flour, almond flour, and salt and mix until just combined.
-
Press the dough into a disc and wrap tightly in plastic wrap. Refrigerate until firm (1–2 hours minimum but up to 24 hours).
-
Line a baking sheet with parchment paper.
-
On a lightly floured surface, roll out the dough ¼ inch thick and cut into hearts. Then cut a smaller heart out of the center of half of the cookies. Re-roll and cut out the scraps, making sure to have an even number of tops and bottoms.
-
Place cutout cookies 1–2 inches apart on your baking sheet (they won’t spread).
-
Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up.
-
While the cookies are chilling, preheat your oven to 350°F.
-
Bake for 9–11 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
-
Let the cookies cool on the baking sheet for 2–3 minutes, then remove and let them finish cooling on a cooling rack.
-
Let the cookies cool completely before assembling.
-
Once the cookies are cool, dust the tops (with the heart cut-out) with powdered sugar.
-
Spread the bottom cookies with about 1 tablespoon of raspberry jam and top with the powdered sugar half.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.5g13%
- Cholesterol 15mg5%
- Sodium 71mg3%
- Potassium 50mg2%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g4%
- Calcium 15 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chill the dough thoroughly to maintain the heart shape during baking.
- Use homemade or high-quality store-bought raspberry jam for best flavor.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Cookies without jam will stay crisp longer; assemble shortly before serving.
