RASPBERRY COCONUT LINZER COOKIES

These Raspberry Coconut Linzer Cookies are a classic Christmas delight. They are tender and buttery cut-out cookies, flavored with coconut and vanilla, filled with delicious raspberry jam, and topped with a generous dusting of powdered sugar. They’re not overly sweet and make the perfect edible gift for your loved ones during the festive season or even Valentine’s Day.

These luscious cookies aren’t just super cute—they’re easy to make too! With little star or heart-shaped cutouts showcasing the sweet jam, they look beautiful. The dough is packed with coconut flavor and comes together in a jiffy, making them perfect for a last-minute treat. These cookies are sure to impress anyone as soon as they take their first bite. The coconut and raspberry flavors add a unique twist to the traditional Linzer cookie. I love them with raspberry jam, but you can use any of your favorite preserves—the filling options are endless!

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These cookies are versatile in shape, from snowflake designs for the holidays to heart-shaped treats for Valentine’s Day. No matter what shape you choose, Raspberry Coconut Linzer Cookies are sure to impress and become a favorite for everyone.

Linzer Cookies are the most festive cookies to make for the holidays. They’re perfect for gifting, cookie exchanges, parties, or just because—they’ll be the star of the table! All this to say, you’re going to love them, and they might just be the prettiest cookies on your Christmas cookie tray this year. For another treat that will look perfect on your holiday tray, try my Chocolate Crinkle Cookies, Kolachkes , Orange Sugar Cookies or Almond Flour Thumbprint Cookies.

Whether you’re a fan of coconut, raspberry, or simply love trying new cookie recipes, Raspberry Coconut Linzer Cookies are sure to impress! So, let’s get baking and make some delicious Raspberry Coconut Linzer Cookies!

NUT-FREE RASPBERRY COCONUT LINZER COOKIES

While ground nuts are traditionally used in Linzer cookie dough, this nut-free Linzer cookie recipe is just as delicious. The dough is light and tender, resembling a soft shortbread cookie, with a hint of coconut flavor thanks to the desiccated coconut in the dough.

WHY YOU’LL LOVE RASPBERRY COCONUT LINZER COOKIES

Here are a few reasons to love this Raspberry Coconut Linzer Cookie recipe:

• Perfect for Christmas. These really are the most beautiful Christmas Cookies, with the jam jewels, and soft shower of powdered sugar.
• Delicious Flavor. The combination of coconut, and raspberry jam gives these cookies a unique flavor and texture that is sure to please.
• Make ahead, Assemble Later. You can make cookie in advance and stored in an airtight container for several days, making them a perfect make-ahead treat for holidays or special occasions.
• Beautiful and versatile. The recipe is very versatile, as you can shape the cookies into any form you like, such as hearts, stars, or snowflakes. They are visually stunning with the jam peeking through the cutout and the powdered sugar dusting, making them a beautiful addition to any dessert table or cookie platter.
• Nut-Free. While ground nuts are traditionally found in the linzer cookie dough, this nut-free linzer cookie recipe is just as delicious. The dough is light and tender, like a soft shortbread cookie, and have a slight coconut flavor (thanks to the desiccated coconut in the dough).

RECIPE TIPS FOR BEST RASPBERRY COCONUT LINZER COOKIES

Before you dive into the Raspberry Coconut Linzer Cookie recipe, here are some recipe tips that you’ll want to know about!

• Divide the dough in half before rolling it out. Smaller sections of dough are simply more manageable.
• Roll Evenly. Uneven thickness of cookies will mean that some bake faster than others.
• Lightly dust the work surface with flour to prevent the dough from sticking to it.
• Don’t skip letting your cookie dough sit at room temperature before rolling it out to prevent the dough’s edges from cracking.
• The easiest way to transfer the cut cookies is to slide under the cutouts by using an offset spatula. Lifting with your hands might stretch them out.
• If you have trouble getting the center cookie cut dough of your cookie cutter, use a chopstick or metal straw to pop it out.
• Make sure you have allotted enough time to make those cookies. The cookie dough needs to chill, the cookies need to cool completely before decorating.

WHAT ARE LINZER COOKIES?

LINZER COOKIES originated in Linz, Austria, where they are said to have become popular hundreds of years ago. They are traditional Austrian cookies based on the classic Linzer Torte. Believed to be the oldest cake in the world, the Linzer Torte was created in the 1600s in Linz, Austria. It is made with a rich, buttery pastry dough, traditionally filled with black currant preserves and topped with a lattice crust that reveals the jammy filling. Linzer cookies are an adaptation of the torte, featuring a similar dough and filled with fruit preserves. Instead of a lattice crust, the top cookie has a hole cut out so the jam shows through. Nowadays, they are popular in many countries and widely baked around Christmas!

INGREDIENTS YOU NEED TO MAKE RASPBERRY COCONUT LINZER COOKIES

While some Linzer cookie recipes call for nuts, this recipe uses a simple flour and butter dough. You’ll find the printable recipe with exact measurements and directions at the bottom of the page. Here’s what you’ll need:

• Butter: Adds moisture and rich buttery flavor. Unsalted too.
• Fillings: I used raspberry jam, but you can use any fruit jam for the linzer cookies filling. I suggest using a good quality jam as it is one of the highlights of the cookies.
• All-purpose flour: Also know as plain flour.
• Coconut: Dried desiccated coconut.
• Powdered Sugar: Cookies made with powdered sugar have a more delicate crumb. Also, you will need more powdered sugar to make the cookies look even more decorative on top.
• Egg: I used a large egg for this recipe to bind all of the shortbread ingredients together.
• Vanilla Extract: Always use good quality vanilla extract when baking, it makes a huge difference.
• Baking powder: This helps lighten the cookies up a little. Make sure your baking powder is fresh so it works properly.

LINZER COOKIE CUTTERS SHAPES:

Traditional Linzer cookies are usually round, star, or heart-shaped, but you can make them in almost any shape you like. If you’d like to make things easier, there are pre-made Linzer cookie cutter sets available that include interchangeable shapes for the smaller “windows” inside. Alternatively, you can use any cookie cutters you have, along with a mini cookie cutter for the center.

A FEW LINZER COOKIE SHAPE IDEAS:

• Circle
• Heart Shape
• Snowflake
• Trees
• Square
• Gingerbread men
• Flowers

EQUIPMENT

• Food Processor
• Hand Mixer or Stand Mixer
• Baking Sheet Pan
• Rolling Pin
• Linzer Cookie Cutters – I used a large star cookie cutter, and then used the small star and heart cutout form this linzer cookie cutter set.
• Parchment Paper
• Measuring Cups and Spoons
• Mixing bowl
• Plastic Wrap

HOW TO MAKE THIS RASPBERRY COCONUT LINZER COOKIES

The full printable instructions for how to make Linzer cookies are included in the recipe below, but here is a quick overview of the process.

• Whisk together flour, desiccated coconut, baking powder in a medium size bowl.
• Add the softened butter and sugar to a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to whip on medium speed until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, and beat on high speed until well combined.
• Add the dry ingredients to wet Ingredients: With the mixer on low, gradually add flour/coconut mixture into the butter mixture and mix until just combined and forms into a dough mass. If the dough looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, and finish off kneading the dough by hand.
• Divide the dough in half, shape into 1-inch discs, cover each half with plastic wrap and chill until firm, for at least 1 hour.

HOW TO ROLL THE DOUGH

• Preheat the oven to 320 degrees Fahrenheit. Line two baking sheets with parchment paper. Remove one of ball of dough from the refrigerator and let it warm up until it’s soft enough to roll but still cold. Lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough to about 1/4-inch thick sheet. Move the dough around and check underneath frequently to make sure it is not sticking. Use more flour if the dough seems too sticky.

• Use 2½-inch cookie cutters to cut out the cookies. You should end up with about 22 cookies. Remember that you have to make a set of two cookies for each whole Linzer cookie (on bottom piece and one top piece). Use a small heart or star shaped cookie cutter (or if you don’t have one, just use the larger circular end of a piping tip) to cut designs in the center of half of the cookies. Arrange cookies on prepared baking sheets about 1-inch apart.

HOW TO BAKE THE LINZER COOKIES

• Bake cookies on the middle rack of your oven, one tray at a time for 10-12 minutes or until lightly golden around the edges. Let them cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely before filling (You may have to bake cookies in batches and make sure to let the pans cool completely in between batches). Re-roll the off-cuts and cut out as many more cookies as you can. Repeat with the remaining piece of dough.

• Place the cooled cookies with the center cutouts on a cooling rack with a baking tray underneath. Dust them with powdered sugar. These will be the tops of your cookies.
• Spread a thin layer of jam into the center of the bottom halves of each cookie (the cookies that do not have the center cut out). You can use a knife, the back of a spoon, or a piping bag with a round piping tip to pipe the jam onto the cookies. Place the powdered sugar-dusted cookies on top, pressing gently to form a sandwich. Be careful to only touch the sides of the top cookie, not the part covered in powdered sugar. Enjoy!

LINZER COOKIES FILLINGS IDEAS

Some of my favourites include:

• Blackberry jam
• Strawberry jam
• Cherry preserves 
• Apple butter
• Pumpkin Butter
• Lemon Curd
• Nutella
• Chocolate Ganache

ALLERGIES AND SUBSTITUTIONS

• Many Linzer Cookie recipes have almond flour. Those with nut allergies will still enjoy this raspberry coconut sandwich cookie.
• Those who are gluten intolerant can substitute the all-purchase flour with one-to-one flour, although the texture will be different.
• Use a different filling. In place of jam, you could fill the Linzer cookies with lemon curd, and chocolate ganache.

***Any ingredient modification/substitutions to this recipe may alter the end result in appearance and taste.

RECIPE FAQs

Why is my dough too sticky? – Using butter that is too warm can make the dough soft, sticky, and difficult to work with. Chilling the dough for longer or dusting your surface and the dough with extra flour can help create a more manageable dough.

How do I store this?

Store them in an airtight container for up to 2 weeks in a cool dry place.

Can I freeze these cookies?

Yes! Put the finished cookies in airtight container and freeze for up to two months.

Why the dough for Linzer Cookies has to be chilled? – Chilling cookie dough in the refrigerator firms it up, which reduces the possibility of over-spreading. It also ensures a thicker, more solid cookie with enhanced flavor. After chilling, let your cookie dough sit at room temperature for about 5-10 minutes (or longer, depending on how long it’s been chilled) before rolling and baking. Sometimes, after refrigeration, cookie dough can be too hard to roll.

Got any assembly tips? – Just remember to dust the tops of the snowflake-stamped cookies with powdered sugar before assembling the sandwiches, so the jewel-toned raspberry jam will peek through.

MAKE AHEAD AND FREEZING INSTRUCTIONS

• Storage Tips- These Linzer cookies are best eaten right away, but can also be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.
• Baked Cookies- You can freeze the shortbread cookies after baking and before assembly. Arrange cooled cookies on a parchment-lined baking sheet and place them in the freezer until solid, so they won’t stick together. Then transfer them to an airtight freezer container, placing parchment between the layers of cookies. Freeze for up to 3 months. To thaw, unwrap and let sit on the counter for 1 hour.
• Cookie Dough –Place wrapped dough discs in freezer bags or containers and freeze for up to 3 months. Thaw the wrapped dough in the refrigerator overnight.

KEEP IN TOUCH!

Gave this a go? Don’t forget to rate the recipe and leave a comment below!

Happy Baking! -A

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*Nutritional information is automatically generated and should be considered as an estimate.