Description
These Cranberry Linzer Cookies are a delightful holiday treat featuring a buttery almond-flavored cookie base layered with a tart, homemade cranberry jam. The cookies are soft and tender with a subtle crunch from chopped dried cranberries, and the classic Linzer cut-out design dusted with powdered sugar adds an elegant touch. Perfect for festive occasions or a special dessert, these cookies combine a luscious jam filling with a delicate texture for a truly irresistible bite.
Ingredients
Cranberry Jam
- 300 g cranberries (fresh or frozen)
- 150 g granulated sugar
- 150 g water
Cookies
- 380 g all-purpose flour
- 100 g almond flour
- 1/2 teaspoon salt
- 230 g unsalted butter (softened to room temperature)
- 100 g granulated sugar
- 50 g brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 100 g dried cranberries (finely chopped)
- Powdered sugar (for sprinkling)
Instructions
- Make Cranberry Jam: In a small pot, combine fresh or frozen cranberries, granulated sugar, and water. Cover and bring the mixture to a boil over medium heat on the stovetop.
- Thicken Jam: Remove the lid and let the mixture simmer for about 10 to 15 minutes, stirring frequently and lowering the heat as necessary to prevent burning. Continue cooking until the liquid reduces and the mixture becomes thick and jammy. Transfer to a bowl and allow to cool completely.
- Prepare Flour Mixture: In a large bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
- Make Butter Mixture: Using an electric hand mixer, beat the softened butter until very creamy. Add granulated sugar and brown sugar, continuing to beat until fluffy. Add eggs one at a time, mixing on low speed between additions, then mix in vanilla extract with the last egg.
- Combine Dough: Gradually add the flour mixture to the butter mixture and mix on low speed until just halfway combined, with some flour patches remaining. Add the chopped dried cranberries and mix until just incorporated. If the dough becomes too stiff for the mixer, finish folding by hand with a spatula.
- Chill Dough: Transfer the dough onto plastic wrap, press it together, and divide into two equal halves. Shape each half into a flattened disc, wrap tightly, and refrigerate for 1 to 2 hours until firm.
- Preheat Oven & Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out Dough & Cut Bottom Cookies: On a floured surface, roll out one disc of chilled dough to about 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out cookies and place them on the prepared baking sheet. Re-roll scraps as needed.
- Bake Bottom Cookies: Bake for 10 to 11 minutes until edges begin to lightly brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Roll & Cut Top Cookies: Roll out the second disc similarly and cut out cookies to match. Use a smaller cookie cutter to cut shapes out of the centers. Place on the baking sheet; optionally save cutouts for snacking or re-rolling.
- Bake Top Cookies: Bake for 9 to 10 minutes, slightly less than the bottoms due to cutouts. Cool on the baking sheet for 5 minutes before moving to a wire rack.
- Assemble Cookies: Using a fine mesh sieve, dust the top cookies with powdered sugar. Transfer the cooled cranberry jam into a piping bag and pipe onto the center of each bottom cookie. Gently press a top cookie with the cut-out over the jam to sandwich together.
Notes
- The cranberry jam can be made ahead and refrigerated for up to a week or frozen for longer storage.
- Ensure the butter and eggs are at room temperature for best mixing results and texture.
- Use almond flour to add a subtle nutty flavor and tender crumb to the cookies.
- Chilling the dough is essential for easier rolling and better cookie shape retention during baking.
- Powdered sugar dusting is optional but adds classic Linzer cookie appearance and a touch of sweetness.
- Cutout shapes from the top cookie dough can be baked separately for additional treats.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
