Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe tastes like a buttery shortbread hug with a bright, tangy raspberry center that feels fancy but still cozy. It suits bakers who want a pretty holiday cookie tray or a sweet baking project for date night, and it takes about 1 hour of active time plus some chilling. I tested this recipe on my neighbors, and they now mysteriously appear at my door whenever I preheat the oven.
Homemade Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe
These heart-shaped Linzer cookies look bakery-level cute, but the method stays very doable for a home kitchen. The raspberry chia jam packs big flavor with less sugar than classic jam, and the chia seeds help it thicken quickly without pectin.
The buttery almond cookie base bakes up tender and slightly crisp, so it contrasts perfectly with the soft, jewel-like raspberry center. You can bake the cookies ahead, fill them later, and still serve them with that fresh, just-made texture.
“These Raspberry Chia Jam Heart-Shaped Linzer Cookies taste like something from a fancy patisserie, but I watched them come out of a regular home oven. The cookies feel rich and buttery without tasting heavy, and the raspberry chia jam hits that perfect sweet-tart balance. I loved the cute heart cutout, and the texture stayed crisp on the outside with a soft, jammy center even the next day. I would absolutely request these for every holiday cookie plate.”
Ingredients You Need
the raspberry chia jam
- 2 cups fresh or frozen raspberries
- Frozen raspberries work great and often cost less. I like to use organic when possible because berries sit high on the dirty dozen list.
- 3 to 4 tablespoons maple syrup or honey
- Use 3 tablespoons for a tangier jam and 4 for a sweeter one. Granulated sugar works too, but it will not add the same depth of flavor.
- 2 tablespoons chia seeds
- White or black chia seeds both work. White chia blends in more if you want a slightly lighter color.
- 1 teaspoon fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
- 1 teaspoon vanilla extract
- Use pure vanilla for the best taste; imitation vanilla can taste harsh in a small-batch jam.
the Linzer cookie dough
- 1 cup unsalted butter, softened to cool room temperature
- I like a European-style butter like Kerrygold or Plugrá for extra richness, but any good unsalted stick butter works.
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- This gives classic Linzer flavor. If you dislike almond, use extra vanilla instead.
- 2 cups all-purpose flour, spooned and leveled
- Use a kitchen scale if you have one: 240 grams.
- 1 cup finely ground blanched almond flour
- Superfine almond flour works best. Avoid coarse almond meal because it can make the cookies gritty.
- 1/2 teaspoon fine sea salt
To finish
- Powdered sugar, for dusting
- Extra raspberries, optional, for garnish on the serving plate
Equipment list
- Medium saucepan
- Wooden spoon or heatproof spatula
- Small bowl and fork or small whisk
- Fine mesh strainer (optional, if you want to strain some raspberry seeds before adding chia)
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons or kitchen scale
- Rolling pin
- Heart-shaped cookie cutters: one larger heart and one smaller heart for the cutout
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Fine mesh sieve for dusting powdered sugar
Quick Tips & substitutions
- Chill the dough at least 1 hour so the cookies hold their shape and bake with clean edges.
- Use frozen raspberries if fresh cost more or look sad; they break down faster and taste just as bright.
- Swap almond flour with finely ground hazelnut flour for a nutty twist, but keep the same quantity.
- Skip almond extract if you need a nut-free flavor profile and use all vanilla instead.
- Dust only the top cookies with powdered sugar before assembly so the jam window stays glossy and visible.
- Roll the dough between two sheets of parchment to prevent sticking and reduce the need for extra flour.
- If the dough cracks while rolling, let it sit at room temperature for 5 minutes, then try again.
- Use a small bottle cap or round cutter if you do not own a tiny heart cutter; the cookies will still look cute.
- Make the chia jam a day ahead so it thickens fully and cools before you assemble the cookies.
- If you prefer a smoother jam, mash the raspberries well and strain some seeds before you add chia.
How to Make Raspberry Chia Jam Heart-Shaped Linzer Cookies
Step 1: Cook the raspberry chia jam
Add raspberries to a medium saucepan and set the heat to medium. Stir as the berries break down and release their juices, about 5 to 7 minutes. Mash them with a fork or spatula until they look saucy and mostly smooth.
Stir in maple syrup or honey, lemon juice, and vanilla. Taste and adjust the sweetness if needed. Sprinkle in the chia seeds and stir well so they distribute evenly.
Reduce the heat to low and cook 2 to 3 minutes while you stir, just until the mixture starts to thicken slightly. Take the pan off the heat and let the jam cool; it will thicken more as it sits. Transfer the jam to a jar or bowl and chill it while you make the cookie dough.
Step 2: Mix the Linzer cookie dough
Add the softened butter and granulated sugar to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until the mixture looks light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once so everything blends evenly.
Add the egg, vanilla extract, and almond extract. Beat again until the mixture looks smooth and creamy. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until the dough comes together and no dry streaks of flour remain. Use a spatula to finish folding any loose bits into the dough.
Step 3: Chill the dough
Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap or place it in a reusable airtight bag. Chill the dough in the refrigerator for at least 1 hour and up to 2 days.
If you chill the dough longer than a few hours, let it sit on the counter for 10 to 15 minutes before rolling so it softens slightly. You want the dough firm but rollable, not rock hard. This step keeps the cookies from spreading and helps the heart shapes stay crisp and defined.
Step 4: Roll and cut the cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Unwrap one disk of dough and place it between two sheets of parchment. Roll the dough to about 1/8 inch thick for crisp cookies or closer to 3/16 inch if you prefer a slightly softer bite.
Use the larger heart-shaped cutter to cut as many hearts as you can. Transfer the hearts to the prepared baking sheets, leaving a little space between them. Gather the scraps, press them together, chill them briefly if they feel soft, then roll and cut again.
Take half of the heart cookies and use the smaller heart cutter to cut a window in the center of each one. These will become the tops. The solid hearts will become the bottoms that hold the jam.
Step 5: Bake the cookies
Place the baking sheets in the preheated oven. Bake the cookies 9 to 12 minutes, until the edges look just barely golden and the centers look set. Rotate the pans halfway through baking if your oven heats unevenly.
Pull the sheets from the oven and let the cookies cool on the pan for 5 minutes. Transfer them gently to a wire rack to cool completely. The cookies firm up as they cool, so avoid overbaking or they will turn too crisp.
Step 6: Dust and fill
Once the cookies cool completely, set the top cookies with the heart cutouts on a wire rack. Use a fine mesh sieve to dust them lightly with powdered sugar. Keep the solid bottom cookies plain so the jam can stick directly to the surface.
Stir the chilled raspberry chia jam to loosen it slightly. Place about 1 teaspoon of jam in the center of each bottom cookie and spread it gently, leaving a small border around the edge. Top each jam-covered cookie with a powdered sugar heart cookie and press very gently so the jam reaches the edges and fills the heart window.
Step 7: Rest and serve
Let the assembled Raspberry Chia Jam Heart-Shaped Linzer Cookies sit at room temperature for about 20 to 30 minutes. The jam will settle and lightly bond the two cookie layers. After that, you can serve them or transfer them to a storage container.
The cookies taste fantastic right away, but the flavor deepens slightly after a few hours as the jam and cookie layers mingle. Just keep in mind that they soften a bit over time, so enjoy some while they still have a light crisp edge.
Recipe Variations
- Gluten-free: Use a 1 to 1 gluten-free baking flour in place of all-purpose flour and keep the almond flour as written.
- Nut-free: Replace almond flour with more all-purpose flour and skip the almond extract; add a touch more vanilla.
- Vegan: Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and maple syrup in the chia jam.
- Low sugar: Reduce the sugar in the dough to 1/2 cup and use only 3 tablespoons sweetener in the chia jam.
- Citrus twist: Add 1 teaspoon finely grated lemon or orange zest to the dough for a bright, aromatic cookie.
- Chocolate drizzle: After assembly, drizzle melted dark chocolate over the tops and let it set before serving.
- Seedless jam: Strain the cooked raspberries before adding chia if you prefer fewer seeds in the filling.
Ways to Serve Raspberry Chia Jam Heart-Shaped Linzer Cookies
- Arrange them on a pretty platter with fresh raspberries and a dusting of powdered sugar for holidays or birthdays.
- Pack a few in a tin or box with parchment layers as a homemade gift for teachers, neighbors, or friends.
- Serve them with hot tea, coffee, or a mug of hot cocoa for a cozy afternoon treat.
- Add them to a dessert board with sliced fruit, dark chocolate squares, and a few other small cookies.
- Tuck one or two into a lunchbox as a special surprise.
Storage Success
Store Raspberry Chia Jam Heart-Shaped Linzer Cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, keep them in the refrigerator and bring them to room temperature before serving so the flavors shine. Place parchment between layers so the cookies do not stick together. You can freeze the unfilled cookies for up to 2 months and fill them with fresh raspberry chia jam after they thaw for the best texture.
Raspberry Chia Jam Heart-Shaped Linzer Cookies
Ingredients
Method
- In a small saucepan over medium heat, cook the raspberries, stirring and lightly mashing, until they start to break down and release juices, 5–7 minutes.
- Remove from heat and stir in chia seeds, 2 tablespoons sweetener, lemon juice, and vanilla if using. Let sit 10–15 minutes to thicken. Taste and add the remaining 1 tablespoon sweetener if desired. Cool completely.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in the egg, egg yolk, vanilla, and almond extract if using until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low just until a soft dough forms and no streaks of flour remain.
- Divide dough in half, shape each half into a flat disk, wrap tightly, and chill for at least 30 minutes, or until firm enough to roll.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disk to about 1/8 inch (3 mm) thickness.
- Using a larger heart-shaped cookie cutter, cut out as many hearts as possible and place them on the prepared baking sheets.
- Using a smaller heart cutter, cut a window in the center of half of the cookies to make the tops. Re-roll scraps as needed, chilling briefly if dough softens.
- Bake 10–12 minutes, rotating pans halfway through, until edges are just lightly golden. Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
- Arrange the solid cookies (without cutouts) bottom-side up. Spoon or pipe a small amount of cooled raspberry chia jam onto each, leaving a small border.
- Lightly dust the cutout cookies with powdered sugar.
- Place the powdered sugar–dusted tops over the jam-covered bottoms to form sandwiches, gently pressing so the jam shows through the heart cutout.
- Let the cookies rest 15–20 minutes to set before serving. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
Notes
Approximate per 1 sandwich cookie (about 24 cookies total): 150 calories; fat 8 g; saturated fat 4 g; carbohydrates 18 g; fiber 2 g; sugars 8 g; protein 3 g; sodium 70 mg. Values will vary based on exact ingredients, brands, and portion size.