Our raspberry linzer cookie recipe has all of the flavor with less calories.
Linzer cookies are the top cookies in Austria and are perfect for the holidays.
Our travels to Hallstatt, Austria showcased European beauty and charm at every turn.
It’s no surprise that these classic cookies for the holiday are just as adorable as the country itself.
If you’ve never tasted a linzer cookie before, imagine buttery cookies with a surprise inside: your favorite jam or filling! It’s the perfect balance of sweetness.
The jammy filling makes it kind of similar to these Raspberry Sprinkle Cookies.
We lightened up traditional linzer cookies by using Purecane Zero Calorie Sweetener.
This sweetener is all-natural and is derived from fermented sugar cane.
It has all the sweetness of sugar but without the carbs and calories.
During the holidays, any time we can save a few calories without sacrificing taste, it is always a win.
That’s why we also use Purecane for our Sugar Free Apple Pie Recipe during the winter months.
These beautiful cookies look great in a holiday pastry gift box or on a cookie tray.
The linzer cookies are also perfect for Valentine’s Day if you use a heart shaped cookie cutter!
Linzer Cookie Shape
What makes these the prettiest cookies are the unique shape and the peekaboo window showcasing the raspberry preserves.
There are a variety of linzer cookie cutter shapes for this classic sandwich cookie.
Some are holiday themed while others are more basic and can be used throughout the year.
We wanted a festive cookie cutter shape for Christmas, so we picked a snowflake shaped linzer cookie cutter, but feel free to use whichever linzer cutter is your desired shape.
Sugar Free Raspberry Jam Filling
In order to reduce the sugar in this recipe, we made our own homemade raspberry jam filling with Purecane zero calorie sweetener.
This jam is similar to the berry glaze we made for our Sugar Free Cheesecake Recipe.
Traditional linzer cookies use store bought raspberry jam, apricot fruit preserves, or even lemon curd on the inside.
Then they are topped with a cookie that has a “window” or a lattice on top to showcase the sweet layer of jam.
How to Store Sugar Free Raspberry Linzer Cookies
The best way to store your raspberry linzer cookies is in an airtight container at room temperature.
If for some reason you decided to use a filling that is perishable, like lemon curd, store them in the refrigerator.
You can even freeze your linzer cookies to extend their shelf life.
Recommended Equipment
- Stand Mixer with Paddle Attachment (A Hand Mixer also works)
- Wire Cooling Rack
- Linzer Cookie Cutter
- Large Baking Sheets
- Parchment Paper or a Silicone Baking Mat
- Rolling Pin with Thickness Rings
- Mesh Sieve
- Mix and Chop Tool
Sugar Free Raspberry Linzer Cookies Recipe
Prep Time: 80 Minutes
Cook Time: 12 Minutes
Additional Time: 20 Minutes
Makes: 12-15 Sandwich Cookies, Depending on the size of your cookie cutter.
Ingredients:
- 12 tablespoons unsalted butter, softened
- 1/2 cup Purecane zero-calorie baking sweetener
- 1 teaspoon ground cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup almond flour
- 1/4 teaspoon sea salt
- 2 cups raspberries
- 2 tbsp Purecane confectioner’s sweetener
- 1 tbsp corn starch, mixed with splash of water
- ⅓ cup Purecane confectioners’ sweetener, for dusting
Directions:
- Using a stand mixer, beat the softened butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed. This should take about 3 minutes.
- Add the egg yolk and vanilla and beat until combined.
- In a medium bowl, whisk together the flour, almond flour, and salt.
- Add the dry ingredients to the egg mixture and mix until just combined. Be careful to not over-beat the dough.
- Divide dough in half, and form each half into a disc. Wrap them each in plastic wrap, and refrigerate for 1 hour.
- Meanwhile, make your sugar free raspberry filling by adding the raspberries and sweetener to a saucepan on medium low heat. Use a spatula or a mix and chop tool to mash the berries. As the berries start to sweat out their liquid add the corn starch water mixture. Simmer for 5 minutes, stirring occasionally until the sauce thickens. Let cool.
- Remove the dough from the refrigerator, and let it soften for 5 minutes, until it feels soft enough to roll.
- On a lightly floured surface, roll one disc of cookie dough out with a rolling pin to ⅛ inch thickness. Using a large linzer cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet or a baking sheet with a nonstick silicone mat. Gather the scrap dough, roll, and repeat. If the dough becomes too sticky to work with, simply refrigerate it for about 20 minutes, until firm.
- Place the cut cookies in the refrigerator for 30 minutes and preheat your oven to 350°F.
- While the first set of cookies are chilling, cut 15 more cookies from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smaller cookie cutter to make a cutout in the centers of half of the cookies. Place cookies in the refrigerator for 30 minutes to chill.
- Bake all of the cookies for about 12 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Finally, place the cookies with the holes in them on a cookie sheet and using a mesh sieve, sift the Purecane zero calorie confectioners’ sweetener over the top.
- Turn the remaining bottom cookies flat side up and spoon 1/2 teaspoon of raspberry filling, spreading it slightly.
- Lastly, top with the sugar-dusted cookies.
Sugar Free Raspberry Linzer Cookies Recipe
All the flavor without the extra guilt! You'll love this sugar free raspberry linzer cookies recipe and no one will know they're sugar free!
Ingredients
- 12 tablespoons unsalted butter, softened
- 1/2 cup Purecane zero-calorie baking sweetener
- 1 teaspoon ground cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup almond flour
- 1/4 teaspoon sea salt
- 2 cups raspberries
- 2 tbsp Purecane confectioner’s sweetener
- 1 tbsp corn starch, mixed with splash of water
- ⅓ cup Purecane confectioners' sweetener, for dusting
Instructions
- Using a stand mixer, beat the softened butter, sugar, and cinnamon until light and fluffy, scraping the bowl as needed. This should take about 3 minutes.
- Add the egg yolk and vanilla and beat until combined.
- In a medium bowl, whisk together the flour, almond flour, and salt.
- Add the dry ingredients to the egg mixture and mix until just combined. Be careful to not over-beat the dough.
- Divide dough in half, and form each half into a disc. Wrap them each in plastic wrap, and refrigerate for 1 hour.
- Meanwhile, make your sugar free raspberry filling by adding the raspberries and sweetener to a saucepan on medium low heat. Use a spatula or a mix and chop tool to mash the berries. As the berries start to sweat out their liquid add the corn starch water mixture. Simmer for 5 minutes, stirring occasionally until the sauce thickens. Let cool.
- Remove the dough from the refrigerator, and let it soften for 5 minutes, until it feels soft enough to roll.
- On a lightly floured surface, roll one disc of cookie dough out with a rolling pin to ⅛ inch thickness. Using a large linzer cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet or a baking sheet with a nonstick silicone mat. Gather the scrap dough, roll, and repeat. If the dough becomes too sticky to work with, simply refrigerate it for about 20 minutes, until firm.
- Place the cut cookies in the refrigerator for 30 minutes and preheat your oven to 350°F.
- While the first set of cookies are chilling, cut 15 more cookies from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smaller cookie cutter to make a cutout in the centers of half of the cookies. Place cookies in the refrigerator for 30 minutes to chill.
- Bake all of the cookies for about 12 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Finally, place the cookies with the holes in them on a cookie sheet and using a mesh sieve, sift the Purecane zero calorie confectioners' sweetener over the top.
- Turn the remaining bottom cookies flat side up and spoon 1/2 teaspoon of raspberry filling, spreading it slightly.
- Lastly, top with the sugar-dusted cookies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Sur La Table Holiday Linzer Cookie Cutters -
Purecane Baking Sweetener Sugar Substitute, Certified Non-GMO, Zero-Calorie -
Purecane Zero Calorie Confectioners Sweetener -
Mix and Chop Tool -
Fine Mesh Strainer Stainless Steel 3 Inch -
Rolling Pin With Adjustable Thickness Rings -
Stackable Cooling Rack Set, Chrome, 3-Piece -
Silicone Baking Mat Sheet Set - Reusable -
Wilton 2-Piece Set, Rectangle Steel Sheet Pan -
KitchenAid Artisan Stand Mixers, 5 quart -
Electric Hand Mixer, 5 Speed
Be sure to Check Out these other Delicious Sugar Free Desserts:
- No Sugar Added Apple Pie
- Fudgy, Sugar Free Brownie Recipe
- Sugar Free Cheesecake Recipe
- Healthy Peach Crisp Recipe
- Sugar Free Whipped Cream
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