Raspberry Pecan Linzer Cookies

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Raspberry pecan linzer cookies are perfect for the holidays! Dusted with powdered sugar and filled with sweet raspberry jam, these buttery sandwich cookies are a holiday baking dream. Recipe makes 20 sandwich cookies.

Raspberry Pecan Linzer Cookies

Why you’ll love these raspberry linzer cookies:

I’ve been smitten with linzer cookies for years – the signature window effect revealing a brilliant sparkle of jam captivates me every season.

Flavored with rich pecans and pure vanilla, the tender and buttery cut-out cookies make an ideal pairing to sweet raspberry preserves (or raspberry jam).

Sandwiched together and dusted with snowy powdered sugar, the scrumptious cookies are delicious down to the last crumb.

Raspberry Pecan Linzer Cookies

How to Make Raspberry Pecan Linzer Cookies

Make Dough – Combine flour, salt, and baking powder in a bowl. Combine sugar and pecans in a food processor and pulse together until pecans are finely ground.

Combine pecan-sugar, melted butter, and vanilla in a mixer bowl. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.

Roll Dough – Divide the dough into two equal portions. Working with one portion at a time, roll out the dough between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.

Punch Cookies – Use a floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.

Chill Cookies – Transfer cut-out cookies to parchment-lined baking sheets and chill for 30 minutes.

Bake – Bake cookies at 350°F for 10 to 12 minutes, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

Fill Cookies – Pipe raspberry preserves or jam into the center of the rounds for easy cookie assembly. Dust cutout cookies generously with powdered sugar and gently sandwich cookies together.

Store Cookies – Store sandwich cookies in a single layer in an airtight container at room temperature or in the refrigerator.

Make Ahead Cookies – Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.

How to Freeze Linzer Cookies

Freeze cookies: For the best texture, freeze plain (unfilled) linzer cookies in an airtight container for up to a month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with jam and dust with powdered sugar before serving.

Freeze filled cookies: Freeze assembled linzer cookies in a single layer on a baking sheet for 1 hour before transferring to an airtight container for storage. If you plan to freeze the already assembled cookies, I recommend holding off on dusting with powdered sugar until you’re ready to serve.

Raspberry Pecan Linzer Cookies
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Raspberry Pecan Linzer Cookies

Raspberry Pecan Linzer Cookies

  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours (includes chilling)
  • Yield: 20 sandwich cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Raspberry pecan linzer cookies are perfect for the holidays! Dusted with powdered sugar and filled with sweet raspberry jam, these buttery sandwich cookies are delicious!


Ingredients

  • 1 2/3 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup sugar
  • 3/4 cup pecans
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 large egg yolks, at room temperature
  • 3/4 cup raspberry preserves
  • powdered sugar, for dusting

Instructions

  1. Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and pecans in a food processor and pulse together until finely ground, about 30 seconds.
  2. Combine pecan-sugar, melted butter, and vanilla in mixer bowl. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.
  3. Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
  4. Use a floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
  5. Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
  6. Bake, rotating pans halfway through, for 10 to 12 minutes, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  7. Place raspberry preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Turn over whole cookies and pipe about 2 teaspoons raspberry preserves in the center of each cookie (or use an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
  8. Store cookies in a single layer in an airtight container at room temperature or in the refrigerator.


Notes

Make ahead: Freeze cut-out cookies until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.

Freeze cookies: Baked cookies (unfilled) freeze well in an airtight container for up to 1 month. When you’re ready to enjoy, thaw cookies at room temperature. Fill with jam and dust with powdered sugar before serving.

The equipment section above contains affiliate links to products I use and love!

Keywords: Raspberry, Pecan, Linzer Cookies, Holiday Cookies, Christmas

Raspberry Pecan Linzer Cookies

More holiday cookie recipes you’ll love:

Almond Thumbprint Cookies
Chocolate Hazelnut Linzer Cookies
Soft Molasses Spice Cookies
Red Velvet Crinkle Cookies

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16 Comments

  1. These cookies are beautiful and delicious. I rolled them out between sheets of waxed paper to avoid over-flouring them and cut them out with a Linzer cutter that I purchased in Germany. I did find that they can bake a bit faster than expected so they should be watched carefully.

  2. Tyy look like little jewels! I’m preparing to make these beauties and would love to know if they could be frozen as well?

    1. Hi Catherine! Yes Linzer cookies freeze well – I like to freeze them flat on a baking sheet for 1 hour before transferring them to a container for storage. If you plan to freeze the already assembled cookies, I recommend holding off on dusting with powdered sugar until you’re ready to serve. You can also freeze the top and bottom cookies for up to a month, and then bring to room temperature before filling with jam and dusting with powdered sugar.

  3. So much holiday spirit in every cookie! This time of year powdered sugar always reminds us of snow. Fabulous!

  4. Pecan linzer cookies are my favourite because they remind me of those delicious Mexican cookies. You’ve reminded me that I need to make another batch 😀

  5. Just simply gorgeous for Christmas, Laura! Love, love, love me some Linzers (part of my family heritage and traditions) and I am crazy about raspberry anything. They’re my favorite berry! Thanks for sharing. Pinning!

  6. One of my favorites cookies of all time Laura! I love them all year long, but especially at the holidays! Beautiful!