Cranberry Linzer Cookies – Festive, Buttery, and Delightfully Elegant
Cranberry Linzer Cookies are festive sandwich cookies made from buttery almond dough and filled with tangy cranberry jam. They are elegant, flavorful, and perfect for holiday celebrations. Their crisp edges, tender texture, and jewel-like centers make them irresistible on any dessert table.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
For the Cranberry Filling
- 1 cup fresh or frozen cranberries
- ½ cup sugar
- 1 tablespoon lemon juice
- ¼ cup water
Instructions
- Beat butter and sugar until creamy.
- Add egg and vanilla. Mix well.
- Combine all-purpose flour, almond flour, cinnamon, and salt.
- Add dry ingredients to the butter mixture.
- Mix until dough forms.
- Divide dough, wrap, and chill for 30 minutes.
- Cut out cookies, making small center shapes in half.
- Cool completely.
- Prepare the filling by simmering cranberries, sugar, lemon juice, and water until thickened.
- Strain for a smooth texture if desired.
- Spread filling on the base cookies.
- Sandwich together and serve.
Notes
- Chill dough for cleaner, sharper cutout shapes.
- Use homemade or store-bought cranberry jam if in a hurry.
- Let filling cool completely before assembling.
- Store cookies between parchment layers to avoid sticking.
- Dust powdered sugar only on top cookies, not the filling.