These Valentine’s Linzer Cookies are buttery, light, and sandwiched together with the prettiest swirl of pink raspberry frosting. The heart cut-out in the center makes them look so fancy, but they’re honestly just cozy homemade shortbread with a romantic twist. They taste like something from a bakery window, and if you package them up with a little ribbon, no one will guess they came from your kitchen.
I first made these on a random Saturday when it wouldn’t stop raining. The kind of day where you crave something that makes your house smell warm and sweet. I remember standing there watching the powdered sugar dust settle on the cookies and thinking, yep, this is the good kind of mess. Anyway, let’s bake.
Why You’ll Love It
- They’re buttery and soft but with that delicate snap when you bite in.
- The pink frosting adds just the right pop of color for Valentine’s Day.
- No complicated steps, just chill, roll, and bake.
- They look bakery-level but taste homemade in the best way.
- Your kitchen will smell like vanilla and toasted almonds.
Ingredients For These Valentine’s Linzer Cookies
For the Cookies
- Unsalted butter – ½ cup (113 g), room temp. Soft enough to press with your finger.
- Powdered sugar – ½ cup + 1 tbsp (70 g). This keeps the texture melt-in-your-mouth soft.
- Egg yolk – Just one, for richness and binding.
- Vanilla bean paste – 1 tsp. Or regular vanilla extract works fine too.
- All-purpose flour – 1 cup + 2½ tbsp (140 g).
- Almond flour – ½ cup (50 g). Gives that classic Linzer flavor.
- Salt – A small pinch, about ¼ tsp.
For the Filling (Raspberry Ermine Buttercream)
- Granulated sugar – ½ cup + 2 tbsp (125 g).
- All-purpose flour – 3½ tbsp (25 g).
- Salt – Just a pinch.
- Whole milk – About 5 oz (141 g).
- Unsalted butter – ½ cup + 2 tbsp (141 g), room temp.
- Vanilla bean paste – 1 tsp.
- Freeze-dried raspberries – 2 tbsp (10 g), crushed for that pink color and tartness.
For Dusting (Raspberry Sugar)
- Powdered sugar – ¼ cup (30 g).
- Freeze-dried raspberries – 2 tbsp (10 g), blitzed into a fine powder.
How To Make Valentine’s Linzer Cookies
Make The Dough
Start with the cookie dough. Beat together your butter and powdered sugar until it looks creamy and pale, not fluffy – about a minute or two.
Add in the egg yolk and vanilla, mix again, then toss in both flours and salt.
Mix until the dough just comes together (don’t overdo it, or it’ll turn tough).
Wrap It And Cool It
Form it into a flat square, wrap it up, and chill it in the fridge for 30 minutes while you prep the frosting base.
Start The Buttercream
For the ermine buttercream, whisk sugar, flour, salt, and milk together in a small pot over medium heat.
Keep stirring until it thickens like pudding.
It’ll feel slow at first, then suddenly it’s thick so don’t walk away!
Scrape it into a bowl, cover, and chill it completely.
Roll & Bake The Valentine’s Linzer Cookies Dough
Once the dough is firm, roll it out on a floured surface to about ¼ inch thick. Use a Linzer cutter or round cutter, then cut out small hearts in half of them.
Re-roll scraps gently to get more cookies.
Place your valentine’s linzer cookies on a parchment-lined tray, freeze for 10 minutes, then bake at 350°F (175°C) for 8–10 minutes, until the edges turn just golden.
Let them cool.
Beat Your Buttercream
Meanwhile, beat your butter until fluffy.
Slowly add spoonfuls of that chilled milk mixture, blending well between each addition until smooth and creamy. Mix in the vanilla.
If you want a raspberry version, stir in your crushed freeze-dried raspberries for that perfect pale pink color.
Make Raspberry Sugar
Make your raspberry sugar by blending the freeze-dried raspberries and powdered sugar together until it’s a soft, pink powder.
Dust this over the top of your valentine’s linzer cookies (the ones with the heart cut-outs).
Pipe your buttercream onto the bottom cookies, sandwich them together, and admire how cute they look.
Tips & FAQs For These Valentine’s Linzer Cookies
Can I make them ahead of time?
Yes! The cookies stay fresh in an airtight container for about 3–4 days, or you can freeze the dough for up to a month.
Can I skip the raspberry flavor?
Totally. Just make plain vanilla buttercream and dust with regular powdered sugar. They’ll still look dreamy.
What if I don’t have a heart cutter?
Use a small round cap, or even the back of a piping tip — it still looks pretty.
Do they need to chill?
Yes, otherwise they’ll spread too much and lose their shape. That 30-minute fridge time really helps.
Can I use jam instead of frosting?
Absolutely. Raspberry or strawberry jam is perfect, it’ll make them more traditional Linzer-style.
