Raspberry Linzer Cookies – Eggless

Catalina Castravet
By Catalina Castravet

Raspberry Linzer Cookies are tender, buttery and sweet. They melt in your mouth and have a light nutty flavor and a delicious raspberry preserves middle.

These cookies are perfect for the upcoming holiday season. Like our other popular desserts Neon Colored Chocolate Sugar Cookies, Chocolate Truffle Cookies and White Chocolate Raspberry Lemon Cookies, the Raspberry Linzer Cookies will be a nice addition to the holiday table.

Walnut Raspberry Linzer Cookies

Raspberry Linzer Cookies

Walnut Raspberry Linzer Cookies are tender and buttery. They almost scream “holiday” and make you blast some Christmas music and moves. Seriously guys, these classic cookies are the bomb. While they may take a little longer to make and only seconds to eat, everyone will love them. The Walnut Raspberry Linzer Cookies are buttery and tender, the shortbread dough is made with walnut meal for extra flavor. May your Christmas be nutty and filled with raspberry preserves, see what I did here!

Walnut Raspberry Linzer Cookies

Raspberry Linzer Cookies Recipe Tips

  • Firstly, the cookies can be made with either walnut or pecans.
  • Also, when you process the walnuts, make sure the final results resembles walnut meal / fine crumbs.
  • The dough itself, is very tender and you should work with it only after chilling it. Because the more you keep it at room temperature, the harder it will be to roll and shape the cookies. Therefor, chill your dough!
  • Similarly, you can use your favorite preserves or jelly in these cookies. For example, I made other versions with blackberry jam and dulce de leche. Check those here.
  • In addition, let the cookies completely cool before sprinkling the tops with powdered sugar. Similarly, before adding the filling onto the bottom ones.

Eggless Walnut Raspberry Linzer Cookies

I can’t even tell how much we loved these Raspberry Linzer Cookies – they literally melt in your mouth! Also, they are not very sweet, the raspberry preserves and confectioner’s sugar add just the right amount of sweetness. At the same time, the toasted ground walnuts add a nice nutty flavor and texture. Each bite is filled with buttery crumbs and sweet raspberry preserves.

While the cookies involve a few steps and you need to refrigerate the dough, its nothing hard. However, you have to make sure you have the time to play in the kitchen with them. The dough is a little crumbly, so don’t skip the refrigeration part. Just be patient and gentle, you are about to be rewarded with some amazing cookies.

Best Walnut Raspberry Linzer Cookies

How Long Will Raspberry Linzer Cookies Stay Fresh

The cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.

Tools/Ingredients I used to make this Eggless Walnut Raspberry Cookies Recipe:

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5 from 1 reviews
Raspberry Linzer Cookies
Author: Catalina Castravet Serves: 27 servings
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr

Ingredients

  • 2 sticks  unsalted butter  (room temperature)
  • 1/2 cup  granulated sugar 
  • 2 cups  all-purpose flour  (plus additional flour for rolling the cookies)
  • 1/2 cup  chopped walnuts  (toasted and ground)
  • 1/2 teaspoon  ground cinnamon 
  • 1/4 teaspoon  salt 
  • 1 cup  raspberry preserves 
  •  powdered sugar 

Instructions

  1. Preheat oven to 350 F.
  2. Lay walnuts on a cookie pan covered with parchment pepper and bake for 5-6 minutes. Remove from oven and ground in a food processor. Set aside to cool.
  3. In the bowl of an electric mixer, fitted with the wire whisk, whip the butter until smooth. Add the sugar and mix until the mixture becomes light and fluffy, for about 5 to 8 minutes. Make sure you pause once to scrape the sides of the bowl using a rubber spatula.
  4. In a medium bowl mix flour, ground walnuts, salt and cinnamon.
  5. Manually, using a rubber spatula, add flour mixture to the butter mixture and mix slowly until all combined.
  6. Lay 2 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour.
  7. Place ½ of the batter on each of the pieces of wax paper. Coat with another light layer of flour and roll until ⅛ inch in thickness. Top with another piece of wax paper of the same length and slice the dough on a cutting board. Repeat with the remaining dough and transfer the cookie dough discs to the refrigerator for 2 hours.
  8. Preheat oven to 350 degrees F.
  9. After 2 hours, remove 1 dough sheet/disk from the refrigerator and gently, avoiding to create any creases or cracks, using a liner cookie cutter, cut as many round shapes as the dough sheet fits. Using a mini flower cookie cutter, cut out flower shapes (or any desired shape) of the center of half of all the cookies. Save the scraps.
  10. Arrange the cookies neatly in a single layer on a baking sheet covered with parchment paper and bake for 12 minutes, until they are lightly golden brown. Please start checking after 7 minutes of baking as every oven is different.
  11. Remove the trays from the oven and allow cookies to cool slightly on the tray for a few minutes before gently transferring them to a flat surface or cooling wire rack.
  12. Roll any remaining scraps and repeat the process, if the dough becomes too soft, roll into a disk on wax paper and refrigerate for 15-20 minutes before cutting the cookies.
  13. Repeat with the remaining cookie sheet/disk from the fridge.
  14. Assembling: Lay all the flower center tops on a separate cookie sheet and dust with powdered sugar. This is done to avoid powdered sugar on the raspberry preserves center.
  15. Spoon ½ or 1 teaspoon of raspberry preserves on each bottom and place a top flower center on squarely on each.
  16. Serve and enjoy!
Calories: 154 Carbohydrates: 19 Protein: 1 Fat: 8 Saturated Fat: 4 Cholesterol: 17 Sodium: 85 Potassium: 43 Fiber: 0 Sugar: 9 Vitamin A: 225 Vitamin C: 1.1 Calcium: 18 Iron: 0.8 g
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Raspberry Linzer Cookies

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Comments

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Sues

These are so beautiful! I've been seeing lots of fun linzer cookies lately and they're making me wonder why I've never made my own. I love everything about these!

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[email protected]'s Recipes

They are so beautiful and tempting!

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Lucia

these are awesome! I made them yesterday and my boyfriend already ate almost all of them. I would only sugest to the ones who try making those to watch at the time while baking, bcs I baked them for 7 minutes, and it was enough. Thank you for the great recipe!

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Thank you for the great feedback :)

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Jen

It's not the holidays without these cookies! They're so good!!

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Jamielyn Nye

So pretty! Love these cookies :D

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Dorothy at Shockingly Delicious

These have always been some of my favorite cookies. They are so beautiful!

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Anna @ Crunchy Creamy Sweet

Linzer cookies are the prettiest! Love that these don't require an egg!

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Erin Dee

These are gorgeous! So perfect the holidays!

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Michelle Goth

These are the most adorable little cookies.

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Patricia @ Grab a Plate

These are such beautiful treats! What a great addition to the cookie platter!

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Kiran Kalati

2 sticks butter =how many grams?

Reply

220 grams

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Ana

What do you think if it possible to sub butter for coconut oil and all-purpose flour for gf flour?

Reply

I would not make those changes, the dough is very unique I would say, so I am afraid it wont work. While the GF flour may work, replacing the butter with coconut oil, definitely won't work in this recipe. sorry.

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Meghan

These are the prettiest cookies! I've always been too scared to make them because I feel like I might ruin them... lol Might be brave enough to try this year!

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Chrissie Baker

Linzer cookies are my favorites at Christmas – I really must make them all year round, I love them so! yours look so amazing!!

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Paula

Linzer cookies are just the prettiest!

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Dee

Beautiful cookies, perfect for the holiday season. They look so delicious!

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Melanie Bauer

Looks so fantastic! My whole family would go crazy for this, so excited to try this!

Reply

My husband eats a dozen in a sitting lol they are these good!

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Sandra | A Dash of Sanity

These are perfect for cookie exchange! Look so good!

Reply

:) thanks

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