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Raspberry Linzer Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
120 minutes
Raspberry jam-filled sugar cookie sandwich dusted with confectioners' sugar for a sweet delight.
Ingredients:
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.75 cup white sugar
  • 0.5 cup butter at room temperature
  • 0.25 cup egg substitute
  • 0.25 cup seedless raspberry jam
  • 1 tablespoon confectioners' sugar, or as needed
Instructions:
  • In a bowl, whisk together flour, baking soda, salt, and cinnamon until combined.
  • Cream together white sugar and butter in a bowl using an electric mixer until light and fluffy. Mix in egg substitute and vanilla extract until well combined.
  • Blend the flour mixture into the sugar-butter mixture until the dough is soft. Shape the dough into 2 equal balls and wrap each in plastic wrap. Refrigerate the dough for at least 1 hour before using.
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and prepare two baking sheets by lining them with parchment paper.
  • Roll out the dough balls until they are 1/8-inch thick on a floured surface. Cut out 32 cookies using your choice of shape. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cutter. Place all 64 cookies on prepared baking sheets, spacing them 1 inch apart.
  • Bake the cookies in the preheated oven until edges are lightly browned, around 10 minutes. Allow them to cool on the pans for 5 minutes before transferring to wire racks to cool completely.
  • Take your whole cookie and generously spread delightful raspberry jam in the center of each one – the perfect sweet surprise! Dust the cut-out cookies with a shower of confectioners' sugar, and delicately place a cut-out cookie on top of each raspberry-filled one.

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