Raspberry Linzer Cookies – Eggless

There is no Christmas tray without my famous Raspberry Linzer Cookies. This is such a simple recipe that produces sophisticated results. The cookies are buttery and tender, with a light, nutty flavor and a sweet, tangy raspberry preserve filling.

While they may take a little longer to make, they only take seconds to eat; everyone loves them. I usually double the recipe and freeze some for later. Part of my Christmas baking list, I also always include these chocolate Linzer cookies and these Snickers cookie bars.

This recipe is such a classic, but I have adapted it to my own preferences by adding finely ground walnuts right into the dough and fresh lemon zest into the filling. The shortbread cookies paired with your favorite jam or preserves are one of the best combos ever. To make these, I recommend planning ahead, as chilling the dough is an important step that should not be skipped. I always make the raspberry filling version, but this is such a versatile recipe that it can be made with any preserves that you prefer.

Why you will love this recipe 

• They melt in your mouth: These are so buttery and tender that they melt in your mouth. They are both nutty and sweet with raspberry preserves, powdered sugar, and creamy butter.  
• No eggs: Those who are allergic to eggs can eat these cookies because they don’t have any in this recipe—just flour, butter, and sugar.
• Simple recipe: This is such a simple recipe with just a handful of basic ingredients you probably already have in the kitchen.
• Leftovers taste better: After letting the preserves soak into the cookies, they taste even better. Honestly, I like to make them a day or two in advance so I can enjoy them. 

What you will need

• Wet ingredients: Unsalted butter at room temperature adds a tender shortbread texture and rich flavor that melts in your mouth without extra salt. Raspberry preserves provide a sweet, sharp tang of bright fruitiness that cuts through the rich, thick butter. Also, the vibrant red color shines through the cutaway center. 
• Dry ingredients: All-purpose flour provides enough gluten for structure while still giving the cookie a tender crumb. Chopped walnuts add an earthy flavor, and their natural oils break up gluten, helping keep the texture delicate and light.
• Seasonings: Besides salt, I also add ground cinnamon for a warm, subtle depth of flavor. Granulated white sugar gives these cookies a slightly crisp exterior and pure sweetness with a crunchy bite. And the powdered sugar goes on top for an elegant contrast, highlighting the bright red center through the cutout while adding sweet softness that melts in your mouth.  

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F and cover a cookie pan with parchment paper. 

Process the nuts: I place the walnuts on the cookie pan and let them bake for 5 to 6 minutes before grinding them in a food processor into fine crumbs. 

Whip the butter: Next, I whip the butter in my electric mixer until it is smooth before adding the sugar. I mix that for about 5 to 8 minutes or until it is light and fluffy, stopping once to scrape the sides of the bowl with a rubber spatula. 

Mix the dough: In another bowl, I mix the ground walnuts, flour, cinnamon, and salt. Then, I stir it slowly into the butter mixture, using a rubber spatula until it is all combined. 

Roll and chill: After that, I lay 2 pieces of flour-coated wax paper on a flat surface and put ½ the dough on each. I coat each piece with flour and roll it into a disc about 1/8-inch thick. Then I top them with another piece of wax paper, wrap them in plastic, and refrigerate them for at least 2 hours.

Preheat the oven: Once they are chilled, I preheat the oven to 350 degrees F again and place parchment paper on a cookie sheet. 

Bake the cookies. Then I remove 1 dough disc and cut as many round cookies as I can, then use a mini flower cookie cutter to cut flower shapes from half of them. I cook them on the prepared sheet for 10 to 12 minutes, or until golden brown. I recommend checking after 7 minutes, sinceveryone’s’s oven temperature varies.

Cool and continue: I remove them and let the cookies cool slightly for a few minutes before moving them to a wire rack. Then, I roll out the remaining dough scraps and continue. Suppose the dough gets too soft. I roll it back up and put it in the fridge, using the other disc in the meantime. 

Assemble the cookies: Once all the cookies are baked, I lay all the tops and bottoms on separate cookie sheets. I dust the tops with powdered sugar and spread 1 teaspoon of raspberry preserves on the bottom of the others before placing the tops on them.

Serve and enjoy: Finally, they are ready to be served and enjoyed.

Expert tip

How to make sure the cookies bake evenly

First, bake the tops and bottoms separately because the ones with holes cook faster. It is better to cook one cookie sheet at a time on the center rack anyway, so all the cookies cook evenly, and the bottoms don’t burn. This allows the air to circulate the baking sheet perfectly, without interruption. Also, you will always have a cool cookie sheet waiting for you. And don’t forget to chill the dough. Cold dough stops the cookies from spreading too much in the oven.

More tips to consider:

• Make sure the butter is at room temperature before using it, so it mixes smoothly. 
• Sift the flour well before using it so the cookies are light and airy.
• Use any cookie cutter for the cutout. I like to change it depending on the season or occasion.
• Work fast when rolling out and cutting the dough so it doesn’t melt since the butter content is so high. 
• Process the nuts until they resemble fine crumbs.

Recipe variations and add-ins:

• Fruit variations: The easiest variation is to swap the fruit for a different one. Mix it up with a few different fruits, such as strawberry jam, apricot, peach jam, grape, and plum jam. I even have a recipe for easy persimmon jam. 
• Brown sugar: Make these cookies richer with a caramelized crust by switching the granulated white sugar for brown sugar. 
• Extracts: Another way to add extra flavor is to use extracts. There are so many different kinds, like almond, orange, mint, chocolate, butter, rum, and amaretto. 
• Citrus: Instead of extracts, try a natural option using lemon, orange, or lime zest. They will add a citrus kick to these raspberry cookies. 
• Caramel sauce: Drizzle some of my rich homemade caramel sauce over these for a decadent touch. 

Serving suggestions:

When I serve these at a dessert table, I like to pair them with other raspberry treats, since this pistachio-raspberry Swiss roll is made with fresh fruit, homemade whipped cream frosting, and pistachio paste. It looks formal, but it’s easy to make with just a few steps and a handful of ingredients. For something more casual but just as scrumptious, my zucchini raspberry cake is rich and moist, made with ricotta cheese, lemon zest, and lots of butter. 

These light and crumbly cookies also taste delicious with any ice cream. I prefer vanilla, but my kids like anything chocolate. Try my easy 3-ingredient Oreo ice cream. It only takes a few minutes to make, but I usually whip it up the night before because it has to freeze for at least 8 hours before serving. For something fruitier, this no-churn cherry ice cream is also simple to make without a machine and takes just a few minutes. 

How to store leftovers:

• Refrigerate: Leftovers stay fresh in an airtight container in the fridge for up to a week.   
• Freezing: I freeze mine wrapped in plastic and placed in freezer bags for up to 3 months.   
• Defrost: I thaw frozen cookies in the fridge overnight before serving.

Frequently asked questions

More cookie recipes to try: