Name: Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 120 min
Ingredients: 1 1/2 cups fresh or frozen raspberries; 2–3 tablespoons maple syrup or honey; 1 1/2 tablespoons chia seeds; 1/2 teaspoon pure vanilla extract; 1 1/4 cups all-purpose flour; 3/4 cup finely ground almond flour; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg yolk; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract; Powdered sugar, for dusting

Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe tastes like a buttery shortbread hug wrapped around bright, tangy raspberry goodness with tiny chia seeds that add a fun, jammy texture. This recipe fits anyone who loves classic Linzer cookies but wants a slightly lighter, less sugary filling, and it takes about 1 hour 30 minutes total, including chilling and baking. I baked a test batch “for the blog” and then ate four in a row while “testing texture,” so you can guess how that went.

Why Raspberry Chia Jam Heart-Shaped Linzer Cookies Recipe Is Worth It

These cookies bring together nutty, tender shortbread and a ruby red raspberry chia jam that tastes fresh and not overly sweet. The heart cutout looks fancy, yet the dough handles easily, so you can bake them with kids, friends, or solo with a good playlist.

Chia seeds thicken the raspberry jam quickly, so you skip long stovetop simmering and tons of sugar. The recipe uses basic pantry ingredients, but the finished cookies look bakery level, which always feels like a small baking victory.

“I baked these Raspberry Chia Jam Heart-Shaped Linzer Cookies for a family brunch, and they disappeared before the eggs hit the table. The chia jam tasted bright and fruity, not sugary or heavy, and the heart cutouts made everyone think I bought them at a fancy bakery. The texture hit that perfect spot between tender and slightly crisp, and even my ‘I don’t like sweets’ uncle packed some to take home.”

Ingredients You Need

the raspberry chia jam

2 cups frozen raspberries
- Use frozen for convenience and price; I like organic when possible, but any brand works.
3 to 4 tablespoons maple syrup or honey
- Adjust to taste; use maple syrup for a deeper flavor or honey for floral notes.
2 tablespoons chia seeds
- Any brand of whole chia seeds works; avoid pre-ground versions.
1 teaspoon fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
1 teaspoon vanilla extract
- Pure vanilla tastes best, but imitation works if that is what you have.

1 cup unsalted butter, softened to cool room temperature
- I prefer European-style butter for richer flavor, but standard American butter works well.
3/4 cup granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
- This gives classic Linzer cookie flavor; skip if you dislike almond.
2 1/4 cups all-purpose flour, spooned and leveled
1 cup finely ground blanched almond flour
- Use blanched for a pale, tender cookie; unblanched adds specks and a slightly heartier texture.
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
- Optional, but it adds a cozy background note.

To finish

Powdered sugar, for dusting
Extra raspberries, optional, for garnish on the plate

Equipment list

Medium saucepan
Potato masher or sturdy fork
Small whisk or spoon
Mixing bowls
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Measuring cups and spoons
Rolling pin
Heart-shaped cookie cutter set
- One larger heart for the cookie shape, one smaller heart for the cutout.
Baking sheets
Parchment paper or silicone baking mats
Wire cooling racks
Fine mesh sieve (optional, if you want smoother jam)

Quick Tips & substitutions

Chill the dough at least 30 minutes so the cookies hold their shape and bake evenly.
Use frozen raspberries straight from the freezer; they break down quickly and save you prep time.
Swap almond flour with finely ground hazelnut flour for a twist on flavor.
Replace butter with a good vegan baking stick and use maple syrup in the jam for a dairy-free version.
Dust the top cookies with powdered sugar before you sandwich them so the jam window stays bright and clear.
Roll the dough between two sheets of parchment to prevent sticking and reduce the need for extra flour.
Keep the cookie thickness around 1/4 inch so they bake evenly and stay tender, not crunchy.
If the dough feels sticky, chill it longer; if it cracks, let it sit a few minutes at room temperature before rolling.

How to Make Raspberry Chia Jam Heart-Shaped Linzer Cookies

Step 1: Cook the raspberry chia jam

Add the frozen raspberries to a medium saucepan and set it over medium heat. Stir occasionally as the berries thaw and release their juices, then mash them with a potato masher or fork. Add maple syrup or honey and continue to cook, stirring, until the mixture bubbles gently and thickens slightly, about 5 to 7 minutes.

Stir in chia seeds, lemon juice, and vanilla extract. Lower the heat and cook 2 to 3 more minutes while the chia seeds start to swell. Taste and adjust sweetness if needed, then remove the pan from heat.

Let the jam cool to room temperature; it will thicken more as it cools. If you want a smoother texture, press some of the mixture through a fine mesh sieve, then stir the chia seeds back in. Transfer the cooled jam to a jar or bowl and chill it while you make the cookie dough.

In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until the mixture looks creamy and slightly fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg, vanilla extract, and almond extract, then mix again until everything looks smooth and combined.

In a separate bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the dough comes together. Use a rubber spatula to fold in any dry bits at the bottom of the bowl so you get an even dough.

Divide the dough into two equal portions and shape each into a flat disc. Wrap each disc in plastic wrap or place them in reusable bags. Chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours.

Step 3: Roll and cut the cookies

Line two baking sheets with parchment paper or silicone baking mats. Take one disc of dough out of the fridge and let it sit on the counter for 5 minutes so it softens slightly. Place the dough between two sheets of parchment and roll it out to about 1/4 inch thickness.

Use the larger heart-shaped cutter to cut as many hearts as you can and place them on the prepared baking sheets. Gather the scraps, press them together, roll again, and cut more hearts. Chill the cut hearts in the fridge while you work with the second disc.

Roll out the second disc the same way and cut more large hearts. On half of these hearts, use the smaller heart cutter to cut out a window in the center; these will become the tops. Chill all the cut cookies on the baking sheets for 15 minutes so they keep their shape in the oven.

Step 4: Bake the cookies

Heat your oven to 350°F (175°C) while the cookies chill. Once the oven reaches temperature, place one baking sheet on the middle rack. Bake the cookies for 9 to 12 minutes, until the edges look just lightly golden and the centers look set.

Rotate the pan halfway through baking if your oven heats unevenly. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, then repeat with the remaining tray.

Make sure the cookies cool fully before you assemble them, or the jam will melt and slide. If any cookies puff slightly, press them gently with the back of a spoon while they are still warm to flatten the tops.

Step 5: Assemble the Linzer cookies

Separate the cookies into two groups: solid hearts for the bottoms and hearts with cutouts for the tops. Dust the top cookies generously with powdered sugar while they sit on the rack. This keeps the sugar off the jam later.

Stir the chilled raspberry chia jam to loosen it. Place the bottom cookies on a clean surface and spoon about 1 to 2 teaspoons of jam into the center of each, spreading slightly but not all the way to the edges. Gently place a powdered sugar dusted top cookie over each jam-covered bottom and press lightly so the jam reaches the edges and fills the heart window.

If any jam squeezes out, wipe the edges with a clean fingertip or small knife. Let the assembled cookies sit for 15 to 20 minutes so the jam settles and the flavors mingle. Serve them on a platter with a few fresh raspberries for color.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour in place of all-purpose flour and check that your almond flour and other ingredients carry gluten-free labels.
Vegan: Use a plant-based baking butter stick, swap the egg with 3 tablespoons aquafaba or a flax egg, and sweeten the jam with maple syrup.
Low sugar: Cut the sugar in the dough to 1/2 cup and sweeten the jam lightly; the cookies will taste more nutty and less dessert-like.
Citrus twist: Add 1 teaspoon finely grated lemon or orange zest to the dough for a bright, aromatic note.
Chocolate version: Spread a thin layer of dark chocolate hazelnut spread on the bottom cookie, then top with a smaller amount of raspberry chia jam.
Nut-free: Replace almond flour with more all-purpose flour and add a tiny splash of extra vanilla to boost flavor.

Ways to Serve Heart-Shaped Linzer Cookies

Plate them with fresh berries and a small bowl of extra raspberry chia jam for dipping.
Pack them in a tin with parchment layers as a homemade gift for holidays, birthdays, or anniversaries.
Serve them with hot tea, hot chocolate, or a latte for an afternoon treat.
Add them to a dessert board with sliced fruit, dark chocolate squares, and a few simple shortbread cookies.
Use them as a sweet lunchbox surprise on special days.

Storage Success

Store the assembled Raspberry Chia Jam Heart-Shaped Linzer Cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, keep the container in the fridge and let the cookies sit at room temperature for 10 to 15 minutes before serving so the texture softens. You can also store the baked, unfilled cookies and the raspberry chia jam separately for up to 5 days, then assemble right before serving for the crispest texture. Freeze unfilled cookies and jam separately for up to 2 months, then thaw, fill, and enjoy when a cookie craving hits.