There’s something truly magical about the combination of tart cherry preserves and nutty almonds nestled between buttery, tender cookies. That’s why I’m excited to share my favorite Cherry Almond Linzer Cookies Recipe — it’s a classic with a special twist that’s perfect for any season or celebration!
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Why You'll Love This Recipe
I love this Cherry Almond Linzer Cookies Recipe because it hits all the right notes between sweet, tart, and crunchy, plus it looks gorgeous on any cookie tray. Every year, friends and family ask me to bring these cookies, and once you try them, I’m sure you’ll see why!
- Perfect balance of flavors: The almond in the dough amps up the nutty depth while the cherry jam adds just the right pop of tartness.
- Beautiful and festive: Those little cut-out windows filled with jam bring such a joyful look to the cookies — they’re almost too pretty to eat!
- Easy to customize: Whether you want to switch jams or skip the icing, it’s a flexible recipe that welcomes your creativity.
- Make-ahead friendly: You can chill or freeze the dough, which means you’ve got a stress-free option for holiday prep or last-minute baking sessions.
Ingredients & Why They Work
The magic of this Cherry Almond Linzer Cookies Recipe really lies in how each ingredient builds layers of flavor and texture. Plus, knowing a few simple tips when buying your ingredients can make the whole process so much easier.
- Salted roasted almonds: These add a wonderful crunch and boost the cookie’s flavor. If you only have unsalted almonds, throw in an extra pinch of salt to keep the balance just right.
- All-purpose flour: Use spooned and leveled flour for the perfect dough consistency — too packed flour can make cookies dense, which we don’t want here.
- Baking powder: Gives a gentle lift that keeps the cookies light and tender instead of flat and tough.
- Ground cinnamon: Just a hint warms up the dough and pairs beautifully with cherries and almonds.
- Salt: Essential for balancing sweetness and enhancing flavors — especially if using unsalted almonds.
- Unsalted butter: The star for tenderness and richness, softened to room temp so it creams easily with sugar.
- Granulated sugar: Sweetens the dough without adding grit — creaming it well with butter is key!
- Egg: Adds structure and moisture, making your dough easy to handle and bake.
- Pure vanilla extract: Classic flavor enhancer that complements the almond and cherry.
- Almond extract: This is the secret ingredient that makes these cookies taste unmistakably like an almond dream.
- Cherry preserves: The luscious filling is what pulls this all together — I recommend pulsing it a few times in a food processor if it’s chunky for smoother sandwiches.
- Confectioners’ sugar: Used for the delicate glaze that adds a soft sweetness and pretty finish.
- Whole milk: Just enough to thin the icing without making it runny.
Make It Your Way
One of the things I adore about this Cherry Almond Linzer Cookies Recipe is how easy it is to make your own. I often swap out cherry jam for raspberry or apricot depending on what’s on hand — no one will complain. You can also skip the icing and just dust with powdered sugar for a more rustic, but equally lovely, finish.
- Variation: I once made a batch using lemon curd instead of cherry preserves, and it was a fantastic fresh twist, especially for springtime gatherings.
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Pulse the almonds just right
Start by popping salted roasted almonds into your food processor. Give them a few quick pulses until they're finely chopped, but be careful not to go too far — you’re aiming for small bits, not almond flour. This gives the cookies a pleasant, nutty crunch instead of turning them cakey.
Step 2: Mix dry ingredients
In a medium bowl, whisk together your chopped almonds, flour, baking powder, cinnamon, and salt. Mixing these dry ingredients ahead keeps everything evenly dispersed and makes combining with the wet ingredients much smoother.
Step 3: Cream butter and sugar until dreamy
This is where the magic starts — beat your room temperature butter with sugar on high speed for about 3 minutes until the mixture is silky smooth and pale. Creasing takes some time but it’s well worth it for that melt-in-your-mouth texture. Then, add the egg, vanilla, and almond extract and beat again until it’s fully combined.
Step 4: Combine dry and wet ingredients
Switch your mixer to low speed and gradually add the dry mix to your wet ingredients. The dough will look thick and crumbly — don’t worry, that’s exactly what you want. Once combined, split the dough in half, form discs, and wrap in plastic wrap. Chill for at least 3 hours (or up to 4 days if you want to plan ahead).
Step 5: Roll out with care
After chilling, your dough will be hard, so let it sit at room temperature for around 10 minutes before rolling it out. Lightly flour your surface, rolling pin, and hands. Roll dough to about ¼-inch thickness, patching cracks with your fingers and waiting a few minutes longer if the dough is stubborn. Cut out your cookies with a 2–3 inch cutter.
Step 6: Cut holes for the tops
From half of your cookies, use a smaller 1-inch cutter or a creative tool like the end of a straw to make a small window in the center. These will be your “top” cookies, showcasing the cherry filling through the cut-outs.
Step 7: Bake with patience
Bake your cookies on parchment-lined sheets at 350°F (180°C) for 11–12 minutes, until edges develop a light golden hue. Let them cool slightly on the pan for about 5 minutes before transferring to a rack to cool completely. This step helps them firm up and prevents breaking when you handle them.
Step 8: Whip up the icing
Mix confectioners’ sugar with 1 tablespoon milk and almond or vanilla extract until smooth but still thick enough to coat the cookie tops without running off. Adjust with tiny splashes of milk if you need to thin it. Lightly dip the tops of cookies in the icing, letting excess drip off, then set on parchment or racks to dry.
Step 9: Assemble your lovely sandwich cookies
Spread about ½ teaspoon of cherry preserves on the bottom cookies, then gently press the iced tops over them. The icing will set in a few hours, binding the sandwich together beautifully. This step always feels so rewarding when I see those jewel-like cherry windows!
Top Tip
I’ve baked Linzer cookies many times and these tips really helped me get consistent, beautiful results every time — plus they saved me from a few headaches along the way!
- Room temperature ingredients: Make sure your butter and egg are at room temperature for smooth creaming and easy mixing.
- Flour your surface generously: When rolling out the dough, flour everything well to prevent sticking but avoid adding too much flour to the dough itself.
- Patience with chilling: Don’t skip the chilling step — it makes the dough easier to handle and keeps your cookies from spreading too thin in the oven.
- Use parchment paper or silicone mats: They ensure even baking and easy cleanup — trust me, it’s worth the little extra prep!
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I personally love dusting a little extra powdered sugar over the finished cookies for an elegant snowy look, especially around the holidays. Sometimes, I sprinkle some finely chopped toasted almonds on top of the icing before it sets to add texture and visual appeal — it’s subtle but makes a difference.
Side Dishes
These cookies pair wonderfully with a hot cup of spiced tea or a rich latte. For gatherings, I like serving them alongside a fruit platter or creamy mascarpone dip — the tartness of the cherry complements creamy cheeses nicely.
Creative Ways to Present
One fun idea I’ve tried is arranging the cookies in a wreath shape on a festive platter, garnished with fresh rosemary sprigs and edible flowers for color. For giving as gifts, I wrap stacks of cookies in parchment and tie them with pretty ribbon or twine — it’s a charming personal touch that everyone loves.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cookies in an airtight container at room temperature covered with parchment paper between layers to avoid sticking. They usually stay fresh and delicious for about two days, but I’m often lucky if they last that long!
Freezing
I’ve also frozen both the dough and fully assembled iced cookies. For the dough, wrap tightly and freeze for up to 3 months – thaw overnight in the fridge before rolling out. For finished cookies, freeze them in a single layer, then transfer to containers; thaw in the fridge overnight before serving. It’s perfect for holiday prepping!
Reheating
Since these cookies are best served cool or at room temperature, I don’t typically reheat them. But if you want the butter to soften slightly, gently warm them for a few seconds in the microwave — just don’t overdo it or the icing can melt.
Frequently Asked Questions:
Absolutely! If you use unsalted almonds, add an extra pinch of salt to your dough to keep the flavor balanced. The salt in roasted almonds adds a nice savory contrast, but this tweak makes sure the cookies don’t taste flat.
No worries — you can use the end of a clean straw to punch out small holes for the tops, or carefully make tiny holes with a paring knife. This even lends a cute ‘ornament’ look if you’re making shaped cookies like trees!
Definitely! If you prefer a simpler finish, skip the icing and dust your cooled cookies lightly with sifted confectioners’ sugar. It’s quick, pretty, and still delicious.
These cookies stay fresh for about 2 days at room temperature when stored in an airtight container. If you need to keep them longer, refrigerate for up to a week or freeze fully assembled cookies for up to 3 months.
Final Thoughts
This Cherry Almond Linzer Cookies Recipe has been a favorite in my kitchen for years, and I’m always amazed at how such simple ingredients can create such a stunning and flavorful treat. Whether you make them for holiday gatherings, gifts, or just to enjoy with yourself on a cozy afternoon, these cookies bring joy and warmth to any moment. I hope you give them a try and fall in love just like I did — happy baking!
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Cherry Almond Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Cherry Almond Linzer Cookies featuring a tender almond-spiked dough, sweet cherry preserves, and a smooth almond extract icing. Perfect for holiday gifting or anytime treats, these sandwich cookies combine a perfectly crumbly texture with luscious fruit filling and a delicate glaze.
Ingredients
Dough
- ⅔ cup (100g) salted roasted almonds
- 2 and ½ cups (313g) all-purpose flour, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ⅔ cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
Filling & Topping
- ½ cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- ½ teaspoon almond extract or pure vanilla extract (or ¼ teaspoon each)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turned into flour. In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt.
- Cream butter and sugar: In a large bowl with a mixer, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla, and almond extract and beat until combined, about 1 minute, scraping the bowl as needed.
- Combine dry and wet ingredients: Mix in the dry ingredients with the wet on low speed until just combined into a thick, crumbly dough.
- Chill the dough: Divide dough into two equal discs, wrap in plastic, and refrigerate for at least 3 hours up to 4 days.
- Prepare for baking: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Let one dough disc sit at room temperature for 10-30 minutes until soft enough to roll. Flour surface and rolling pin, roll dough to ¼-inch thickness. Cut out cookies with 2-3 inch cookie cutters. Re-roll scraps until dough is used. Repeat with second disc.
- Cut centers: Use a 1-inch cookie cutter to cut holes in half of the cookies (top cookies). Leave the others whole (bottom cookies).
- Bake cookies: Arrange cookies 2 inches apart on sheets. Bake for 11-12 minutes until lightly browned on edges. Cool on sheet for 5 minutes, then transfer to wire racks to cool completely.
- Prepare icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extracts in a small bowl until smooth. Add more milk a teaspoon at a time if too thick, keeping icing on the thicker side.
- Ice top cookies: Lightly dip each top cookie’s cut surface into icing, let excess drip off. Place on wire rack or parchment. Icing does not need to fully set before assembly.
- Assemble sandwich cookies: Spread about ½ teaspoon cherry preserves on each bottom cookie. Top with iced cookie and press gently to sandwich. Icing sets in a few hours.
- Storage: Store cookies covered at room temperature for 2 days or refrigerate up to 1 week.
Notes
- You can chill dough up to 4 days or freeze up to 3 months; thaw overnight in refrigerator before use.
- If using raw or unsalted almonds, add an extra pinch of salt to the dough.
- Any fruit preserves or jams work well; pulse chunky preserves in food processor for smoother filling.
- If no small cookie cutter for centers, use a straw end or small knife to create holes.
- To skip icing, dust the cooled top cookies with 2 tablespoons sifted confectioners’ sugar.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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