Irresistible Heart-Shaped Raspberry Linzer Cookies Recipe

There’s something magical about baking heart-shaped raspberry Linzer cookies for Valentine’s Day – the way the powdered sugar dusts those little cut-out hearts, the sweet-tart jam peeking through, the buttery crumb that melts in your mouth. I’ve been making these romantic treats for years, ever since my aunt handed down her Austrian recipe scribbled on an index card. Now it’s my go-to February tradition, whether I’m surprising my husband or packaging up little cookie boxes for friends. Trust me, nothing says “I love you” quite like homemade Linzer cookies with their delicate jam filling and that perfect snap when you bite into them.

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Why You’ll Love These Heart-Shaped Raspberry Linzer Cookies

Oh, where do I even start? These cookies are pure Valentine’s Day magic, and here’s why:

• That buttery, melt-in-your-mouth texture – one bite and you’ll swoon
• The raspberry jam filling adds just the right tangy sweetness
• They look fancy but are secretly simple (shh, no one needs to know)
• Perfect for gifting – wrap them in pretty boxes or tie with ribbon
• Customize with any jam or heart size – I’ve even done tiny ones for tea parties.

Honestly, the hardest part? Not eating all the dough before it hits the oven.

Ingredients for Heart-Shaped Raspberry Linzer Cookies

Gathering the right ingredients is half the battle with these beauties. Here’s what you’ll need (and yes, that butter must be softened – I learned that the hard way):

• 2 cups all-purpose flour – spooned and leveled, please. No packed flour here
• 1/2 teaspoon ground cinnamon – just enough warmth to make the flavors sing
• 1/4 teaspoon salt – balances the sweetness perfectly
• 1 cup unsalted butter, softened – leave it out for 30 minutes (poke test: your finger should leave a gentle dent)
• 2/3 cup granulated sugar – not packed, just lightly scooped
• 1 large egg – straight from the fridge is fine, it’ll warm up while mixing
• 1 teaspoon vanilla extract – the good stuff if you’ve got it
• 1/2 cup raspberry jam – seedless works best, but chunky is charming too
• Powdered sugar for dusting – like snowfall on little edible valentines

Psst – swap the raspberry for strawberry or apricot jam if you’re feeling adventurous. My cousin swears by blackberry with a hint of lemon zest.

Equipment You’ll Need

Don’t worry, you don’t need fancy gadgets—just the basics:

• Heart-shaped cookie cutters (one large, one small—about 1-inch difference) or improvise with a knife and steady hands.
• Rolling pin – or an empty wine bottle in a pinch (washed, obviously)
• Baking sheets lined with parchment paper – no sticking disasters today
• Mixing bowls – one for dry ingredients, one for buttery magic

That’s it, Well, besides love and maybe a spatula to lick.

How to Make Heart-Shaped Raspberry Linzer Cookies

Alright, let’s get to the fun part. These cookies come together like a sweet little love story – just follow each step with patience (and maybe sneak a taste of jam along the way). Preheat your oven to 350°F now – we’ll need it ready in about an hour.

Step 1: Prepare the Dough

First, let’s make that dreamy dough. In a medium bowl, whisk together your flour, cinnamon, and salt – this is your dry team. Now grab a large bowl and beat the softened butter and sugar until it’s light and fluffy. Seriously, don’t skimp on this step – about 3 minutes of mixing gives you that perfect cookie texture. Add the egg and vanilla, mixing until just combined. Gradually add your dry ingredients, mixing until the dough comes together in a soft ball. It should feel like playdough but softer – if it sticks to your fingers, don’t panic. Just divide it in half, flatten into discs, wrap in plastic, and chill for 1 hour (or up to 2 days).

Step 2: Cut and Bake the Cookies

Time for the heart-making magic. Roll out one dough disc on a lightly floured surface to about 1/4-inch thickness – think the width of two stacked quarters. Use your large heart cutter for all the cookies, then take the small cutter to make center cut-outs in half of them. Pro tip: dip your cutters in flour between cuts to prevent sticking. Arrange them on parchment-lined baking sheets (they don’t spread much) and bake for 10-12 minutes until the edges are just golden. Let them cool completely on the sheets – those little cut-out tops are delicate when warm.

Step 3: Assemble with Jam

The grand finale. Spread about a teaspoon of jam on each whole heart cookie – don’t go overboard or it’ll ooze out. Gently place a cut-out cookie on top, then dust with powdered sugar through a fine sieve for that snowy romantic look. The jam will peek through those little heart windows – adorable. Let them set for 30 minutes before serving, if you can resist that long.

Tips for Perfect Heart-Shaped Raspberry Linzer Cookies

After countless batches (and a few hilarious failures), here are my foolproof secrets for picture-perfect Linzer cookies:

• Chill that dough – If it feels sticky after rolling, pop it back in the fridge for 15 minutes – cold dough holds those heart shapes beautifully
• Rotate your pans halfway through baking – my oven’s always hotter in the back (isn’t everyone’s?)
• Press gently when sandwiching – just enough to make them stick without squeezing out all the jam
• Dust sugar last – doing it before assembly leaves messy fingerprints everywhere

Oh, and hide a few for yourself – these disappear faster than Valentine’s chocolates. You can find more fun baking inspiration on our social channels.

Variations and Substitutions

The beauty of these cookies? You can make them your own. Swap raspberry jam for strawberry or apricot – my neighbor uses orange marmalade with a pinch of cardamom for a twist. Feeling fancy? Add lemon zest to the dough or drizzle melted chocolate over the tops. For nut lovers, replace 1/4 cup flour with finely ground almonds (Grandma’s secret). Just keep the dough chilled and the hearts cut clean – the rest is pure creative fun. If you are looking for other sweet treats, check out our recipe for chocolate chip cookie bars.

Storing and Serving Suggestions

These heart-shaped raspberry Linzer cookies stay fresh in an airtight container for up to 5 days (if they last that long). I love serving them with espresso for an afternoon pick-me-up or champagne for a romantic touch. Pro tip: Layer them with parchment paper to keep those powdered sugar tops pristine. For other great dessert ideas, consider our no-bake chocolate peanut butter bars recipe.

Heart-Shaped Raspberry Linzer Cookies FAQs

I’ve gotten so many questions about these Valentine’s Day treats over the years – here are the answers to the ones that pop up most often:

Still stumped? Just ask – I’ve made every mistake so you don’t have to. If you are interested in other baking projects, you might enjoy learning how to make classic gingerbread man cookies.

Nutritional Information

Just so you know – these are estimates per cookie (because let’s be honest, who stops at one?): about 120 calories, 6g fat, and 15g carbs. Exact numbers will vary based on your specific ingredients and how generously you dust that powdered sugar.

Share Your Creations

I’d love to see your heart-shaped masterpieces. Snap a photo of your raspberry Linzer cookies and tag me – nothing makes me happier than seeing these sweet creations spread the love. If you need ideas for savory dishes, perhaps try our recipe for creamy butternut squash risotto.

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