These Chocolate Raspberry Linzer Cookies were on my to-bake list last Christmas and I ran out of time to make them. Dang way too busy holiday season!! I always make too huge of a Christmas cookie baking list as it is, and there are still some on this year’s list I have a feeling I won’t get to. That just means I have a jump start on next year!
Linzer cookies have always been a favorite Christmas cookie of mine. My mom makes the same version every Christmas while I like to branch out and try different flavor combinations. I have made a ton of Christmas cookies this season. More than I usually make. Not a bad problem to have.
At this point I think I have more cookies than I know what to do with after making these chocolate linzer cookies. My freezer was FULL before I made these and I have no clue how I was able to fit these in too. So maybe it would be a good thing to not get to the rest on my list since there is no more room to keep them. My family can’t eat them as fast as I am baking them. I am going to go ahead and call this “First world problems” or ” food blogger problems”
I think I need to take a break from anything requiring powdered sugar for a while. I am pretty confident there is at least a pound of it suspended in air in this house and all over everything after making these chocolate linzer cookies. Including my phone and camera.
That is what I get for trying to attempt action shots and take pics at the same time. I need an assistant. One that won’t try to steal the cookies while I am taking pictures like my kids try to do.
- 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup unsalted butter, softened 1 cup sugar
- ½ c light brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 2/3 cup cocoa powder
- Powdered sugar for dusting on top of the cookies
- Raspberry Jam ( seedless if desired)
- Whisk together the flour, salt and baking powder in a small bowl and set aside.
- 2. Using a stand or hand held mixer, cream the butter and sugars together until light and fluffy, 2-3 minutes.
- Add in the eggs one at a time, mixing well after each addition. Then add in the vanilla and cocoa powder and mix well, stopping to scrape down the sides when needed. Slowly add in the flour mixture, and mix until smooth.
- Shape the dough into two discs and wrap in plastic and chill for at least two hours up to overnight.
5. When ready to bake remove the dough from the refrigerator and preheat the oven to 325 Deg F. Line baking sheets with parchment or silicone bake mats.
6. Sprinkle cocoa powder onto a counter and roll out one of the discs to 1/8” thick. (You can also roll the dough on a silicone bake mat or between two sheets of wax paper) cut out using linzer cutters making sure you have equal amount bottom cookies as you do top ones with the center cut out and place on the prepared cookie sheets at least 1-inch apart.
Bake for about 9 minutes until the edges are firm and the centers are slightly soft and puffed. Let cool on cookie sheets 2-3 minutes then transfer to a wire rack to cool completely
Lightly dust powdered sugar over the top half of the cookies (The ones with the cutouts) and set aside. Next, spread about 1 ½ tsp. of raspberry jam on the bottom of one of the solid cookies and place one of the top halves carefully on top so the jam doesn’t spill out the sides. Repeat with remaining cookies. Store in an airtight container at room temperature for one week or frozen for up to 3 months.
These are such a fun cookie to make and the flavor combinations are really endless. You can make them with any jam filling you like. Caramel sauce works well too!