Christmas Linzer Cookies with Raspberry Preserves

Guess who’s back with these epic Christmas Linzer Cookies… my Omi!!! We’re breaking out the mixer and copious amounts of Raspberry Preserves and baking!!

Christmas Linzer Cookies with Raspberry Preserves from www.whatsgabycooking.com (@whatsgabycookin)

We’ll get right into these Christmas Linzer Cookies but let me just remind you guys that Omi has a handful of epic recipes here on WGC and in my cookbooks! And man that woman can COOK!! Omi used to make these for us every Christmas when we were kids and they are truly perfection! I cannot WAIT until next year when she can make them for me again in real life!!

Christmas Linzer Cookies with Raspberry Preserves from www.whatsgabycooking.com (@whatsgabycookin)

These Christmas Linzer Cookies are the perfect way to spend some time in your kitchen this week/weekend. Plus you can bring a little cheer to anyone in your life that needs a secret santa drop off!

Christmas Linzer Cookies with Raspberry Preserves from www.whatsgabycooking.com (@whatsgabycookin)

Also FYI – we went with a Raspberry Bonne Maman preserves for this Christmas Linzer Cookies recipe, but any flavor preserve is fair game. We’ve done them with strawberry, orange, blueberry, red fruits… the works!! They are all brilliant sandwiched between these two cookies. I basically tested them all. DON’T JUDGE ME. It’s a tough job but someones gotta do it!

Need some more Christmas cookies – never fear! I’ve got ya covered!

Christmas Linzer Cookies with Raspberry Preserves from www.whatsgabycooking.com (@whatsgabycookin)

Christmas Linzer Cookies with Raspberry Preserves

Gaby
My Omi's famous Christmas Linzer Cookies with Raspberry Preserves are the PERFECT Christmas Cookie / Secret Santa treat or hostess gift this time of year!
5 from 6 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Cuisine German
Servings 10 people+

Ingredients
  

  • 3 cups all purpose flour, plus more for dusting
  • 3/4 cup white sugar
  • 1 1/2 cups softened butter
  • 2 tablespoons water
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup Raspberry Preserves (I love Bonne Maman)
  • Powdered sugar for dusting

Instructions
 

  • Preheat the oven to 350 degrees.
  • In the bowl of a stand mixer mix together the butter, sugar and vanilla with the paddle attachment until just combined.
  • Add the flour, water and salt and mix on low speed until the dough comes together in a uniform mass. Transfer the dough to your work surface and shape into a flat disk. Wrap with plastic wrap and place in the fridge for 30-60 minutes.
  • Once chilled, sprinkle some flour on the dough and roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut out as many cookies as possible. Rework any leftover dough and repeat until no dough remains, adding a few tablespoons of flour if it's still sticky. Using a smaller cookie cutter, make holes in the middle of half of your rounds. Place cookies on a parchment lined baking sheet and chill for an additional 15 minutes prior to baking
  • Bake the cookies for 15 – 20 minutes, until the edges begin to brown. Allow the cookies to cool to room temperature.
  • Dust the cut out cookies with confectioners' sugar and spread raspberry preserves on each solid cookie. Sandwich your cookies together and serve.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




27 comments

  1. Vivienne

    I’ve tried to make these cookies before, but the dough was so difficult to work with. Sticking to the surface and breaking when I tried to put it on the cookie sheet.
    What was I doing wrong?

    • Gaby

      not sure who’s recipe you were using but this dough recipe is super forgiving! I’d try mine and LMK how it goes

    • Reina

      I just tried making these too and the dough kept sticking and breaking too. Not sure what I did wrong. Maybe chill longer?

    • Gaby

      chill longer if it’s still sticky, or add a few extra tablespoons of flour when rolling out

    • Reina

      I had the same issue tonight! Dough kept sticking and kept breaking. It was pretty rough :/ not sure what I did wrong

  2. Bojj

    I always made these cookies with ground hazelnuts in the recipe, which added so much time! I’ll have to try these!

  3. Jess

    Excited to try these this year. Last year I made your crinkle cookies — so good! <3

  4. Alice

    I would love to make these for a cookie box to give to family and friends over the holidays! Do they keep for a few days?

  5. Brigitte

    5 stars
    These cookies are INCREDIBLE. Made them yesterday and cannot stop eating them. The raspberry preserves are lovely – can’t wait wait to try with other fruit preserves (red currant?!)

  6. Alex Sudan

    Can you share the type/size of cookie cutters you used for both the outer and inner cut? Want to make these for my kids teachers! Thanks!

  7. Katie

    5 stars
    Thanks so much for this easy and delicious recipe, Gaby – worked like a charm!!

  8. Jenny

    I made the dough earlier this week and froze it, then baked a few last night. Are they really supposed to bake for 20-25 minutes?? they came out suuuper dark and I’ll definitely check them after 10 minutes next time. they were still tasty though!

    • Gaby

      yes but if your oven runs hot, def take them out before they brown!

  9. Sara

    How long does dough stay good in the fridge? I made the dough tonight and plan to bake tomorrow afternoon – is that too long?

  10. Diane

    5 stars
    I always loved these cookies and always wanted to make them. So glad I chose this recipe. These cookies came out delicious! They were easy to make, just a little time consuming.

  11. Janna

    5 stars
    First time making these and they were a hit. Getting ready to make them again for Christmas!

  12. Nicole C

    I’ve been wanting to make these. Most recipes call for almond flour and we have a nut allergy in the family, so I was excited to find a recipe with just regular flour. They turned out yummy. I would definitely start checking them after 12 minutes. Mine were done around 14. I also ended up putting mine in the freezer for closer to 30 minutes before baking to avoid spreading.

  13. Beth

    I made these but subbed lemon juice (3 teaspoons) for the water + vanilla. They were amazing. Spread strawberry jam on some and homemade lemon curd on others. yum! For those having trouble with the dough, you can also try the ‘roll out while warm between parchment + plastic wrap’ trick. Then chill, THEN cut/bake.

  14. Sara

    Hey Gaby! I just made these, and perhaps the dough was rolled out too thin, but they came out flattened and kind of grainy looking. Any ideas as to where I went wrong? Thanks! Love your recipes