There’s something delightfully nostalgic about a perfectly baked Linzer cookie—those tender, nutty rounds sandwiching sweet cherry preserves with just a hint of almond magic. This Cherry Almond Linzer Cookies Recipe brings that classic charm straight to your kitchen, promising a buttery crunch and a pop of jammy goodness that you and your guests won’t soon forget.
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Why You'll Love This Recipe
This Cherry Almond Linzer Cookies Recipe isn’t just another cookie—it’s a labor of love that yields homemade treats filled with bright cherry preserves, a touch of almond essence, and just enough cinnamon warmth to cozy up your kitchen. Every bite feels like a little celebration.
- Perfect Balance: The combination of salted roasted almonds and cherry preserves gives these cookies an irresistible sweet-and-salty flavor harmony.
- Elegant Appearance: Those signature cutout tops dusted with icing or powdered sugar make these cookies look as special as they taste.
- Make-Ahead Friendly: You can chill the dough up to 4 days or freeze for months; perfect for holiday prep or surprise treats.
- Customizable Flavors: Swap cherry for your favorite jam or try different nuts in the dough—this recipe loves personal touches.
Ingredients & Why They Work
Every ingredient in this Cherry Almond Linzer Cookies Recipe plays a role in creating that perfect texture and flavor. From the crunchy roasted almonds to the fragrant almond extract, these cookie components blend harmoniously to give you a cookie that’s tender yet crisp, sweet yet balanced.
- Salted Roasted Almonds: Adds crunch and a deep, toasty flavor that elevates the dough; I recommend salted for the best depth, or just add an extra pinch of salt if using unsalted.
- All-Purpose Flour: The backbone of the cookie structure, spooned and leveled to keep the dough light and not too dense.
- Baking Powder: Keeps the cookies just a touch tender without puffing them up too much.
- Ground Cinnamon: Offers subtle warmth that complements the nutty and fruity flavors beautifully.
- Salt: Essential for balancing sweetness and boosting all flavors in the dough.
- Unsalted Butter: Makes the cookies rich and helps with that melt-in-your-mouth texture.
- Granulated Sugar: Gives sweetness and helps with lightness and texture during baking.
- Large Egg: Binds ingredients and adds moisture for tenderness.
- Pure Vanilla Extract: Adds roundness and warmth to the dough’s flavor profile.
- Almond Extract: Delivers that signature almond aroma and taste you crave in Linzer cookies.
- Cherry Preserves: The star filling—bright, sweet, and slightly tart, pairing perfectly with almond and cinnamon notes.
- Confectioners’ Sugar & Milk: Combined for the soft icing that seals the cookie sandwiches and adds a smooth sweetness on top.
Make It Your Way
I love taking this Cherry Almond Linzer Cookies Recipe as a flexible base. Once the dough is chill-ready, you can tweak flavors or swap fillings to keep things exciting. It’s your cookie playground, really.
- Variation: I’ve swapped cherry preserves for raspberry and apricot during different holidays, and each jam brings a unique brightness while maintaining that classic Linzer vibe.
- Nut Alternatives: Sometimes I grind pistachios or walnuts instead of almonds for a different flavor profile—just aim for finely chopped, not powdery.
- Skipping Icing: On days when I’m short on time, dusting the tops with powdered sugar still feels special and cuts down prep.
- Extra Sparkle: For festive occasions, sprinkle finely chopped almonds on the icing before it sets or add a tiny dusting of edible glitter—you know, to really wow guests!
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Process the Almonds
I start by pulsing the salted roasted almonds in my food processor until they’re finely chopped—not turning to flour, but just enough to blend beautifully into the dough. This gives the cookies that wonderful nutty texture that sets them apart from regular sugar cookies.
Step 2: Mix the Dry Ingredients
Next, in a bowl, I whisk together the chopped almonds with flour, baking powder, cinnamon, and salt. This evenly distributes all the dry flavors and keeps the dough consistent.
Step 3: Cream Butter and Sugar
Using my stand mixer with a paddle attachment, I beat the softened butter and sugar on high speed until it’s dreamy smooth and creamy — about 3 minutes. This step is key for light, tender cookies. If you need it, I’ve found having a tutorial handy on proper creaming technique really helpful the first few times.
Step 4: Add Egg and Extracts
Then, I toss in the egg, vanilla, and almond extracts and beat it all together for about a minute until it’s fully incorporated, scraping down the sides to make sure nothing’s left out. This combo is where the dough starts smelling heavenly.
Step 5: Combine Wet and Dry
On low speed, I add the dry mixture to the wet ingredients. The dough will be thick and crumbly, and that’s exactly right. At this point, I divide the dough roughly in half, flatten into discs, and pop them in the fridge—chilling for at least 3 hours really helps the dough relax and makes rolling much easier.
Step 6: Preheat and Prepare
Before rolling, I preheat the oven to 350°F (180°C) and line my baking sheets with parchment paper or silicone mats. This ensures even baking and easy cleanup — totally worth the extra step.
Step 7: Roll and Cut Out Cookies
The chilled dough will be firm, so I let it sit at room temperature for 10 to 30 minutes until it’s soft enough to roll without cracking up a storm. I generously flour my work surface, rolling pin, and hands—giving myself some wiggle room to work the dough gently to about ¼-inch thickness. Using my 2- or 3-inch cookie cutter, I cut out rounds, re-rolling scraps as I go until the dough’s all used.
Step 8: Cut Centers for Top Cookies
For half the cookies—the “top” ones—I cut small 1-inch holes in the center (using a tiny cookie cutter or even the end of a straw). This peekaboo window lets the cherry filling shine through. If you don’t have a small cutter, no worries—just carve little shapes with a knife for some holiday fun.
Step 9: Bake and Cool
I arrange cookies spaced about 2 inches apart on lined sheets and bake for 11–12 minutes until the edges are just golden. Cooling on the baking sheets lets them set gently before I transfer them to a wire rack to cool completely.
Step 10: Make the Icing and Dip Tops
I whisk together confectioners’ sugar, milk, and a touch of almond or vanilla extract to create a smooth, thick icing. I lightly dip each top cookie and let the extra drip off before placing them on parchment to set. This glaze adds a subtle sweetness and a touch of elegance.
Step 11: Assemble and Enjoy
Finally, I spread about half a teaspoon of cherry preserves on the bottom cookie, then gently sandwich it with a dipped top. Press as softly as possible so the jam doesn’t squish out but the cookies stick together. After a few hours, the icing firms up nicely, making them perfect for stacking or gifting!
Top Tip
Having made this Cherry Almond Linzer Cookies Recipe multiple times, I’ve learned a few handy tricks that really help with smooth, professional-looking cookies every single time.
- Chill Patience: Don’t skimp on the chilling! A well-rested dough rolls easier and keeps cookies from spreading.
- Flour Generously: Dust your rolling surface, rolling pin, and hands liberally with flour to prevent cracking and sticking. It makes a huge difference.
- Cut Evenly: Try to cut cookies close to each other to minimize dough waste, but don’t crowd the cutters since they can stick together.
- Icing Consistency: Keep your icing thick. Too thin and it’ll run off; too thick and it’s tough to dip. A tablespoon of milk usually hits the sweet spot.
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I usually keep it simple with the icing glaze but sprinkle a little extra finely chopped roasted almond on top before the icing sets for texture and a lovely sparkle. Powdered sugar dusted atop if skipping icing always gets compliments too.
Side Dishes
These cookies pair beautifully with a cup of hot tea or coffee, fresh berries, or even a scoop of vanilla ice cream for a dessert twist. They’re delightful alongside holiday cheese boards too!
Creative Ways to Present
For gifting or special occasions, I arrange stacks tied with a colorful ribbon in clear cookie tins. I’ve also tried decorating top cookies with edible metallic paint for extra holiday glam—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature with parchment paper between layers to keep them crisp and prevent sticking. They taste best within 2 days but can last up to a week refrigerated.
Freezing
These cookies freeze wonderfully, both as dough and assembled sandwiches. I freeze the dough in discs wrapped tightly in plastic wrap, thaw overnight in the fridge, then roll and bake fresh. Finished cookies also freeze well for up to 3 months—just thaw in the fridge before serving.
Reheating
When reheating frozen baked cookies, I bring them to room temperature first and then briefly warm in a 300°F oven for 3-5 minutes to refresh their tenderness without melting the filling.
Frequently Asked Questions:
Yes! You can absolutely use raw or unsalted almonds; just add an extra pinch of salt to the dough to balance the flavors. The toasted flavor of roasted almonds is lovely, but the recipe will still come out delicious without them.
No worries if you don’t have a tiny cookie cutter! You can use the end of a clean drinking straw to cut out small round centers or carefully carve little shapes with a paring knife. It adds a homemade charm and can even look festive depending on your cookie shape.
Absolutely! Raspberry, apricot, strawberry preserves, or even lemon curd are great alternatives. If the preserve is chunky, pulse it a few times in a food processor to smooth it out for easier spreading.
You can definitely skip the icing if you prefer! Instead, simply dust the tops of the cookies with sifted powdered sugar for a classic look and flavor. The icing adds a lovely finishing touch but isn’t essential.
Final Thoughts
I’ve made this Cherry Almond Linzer Cookies Recipe more times than I can count, and each batch fills the house with nostalgic warmth and sweet anticipation. These treats are the kind of cookies that feel like a hug from your grandma—perfectly tender, flavorful, and just a little fancy. I’m excited for you to try them and see how easy it is to bake something so comforting and festive right at home!
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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
Delightful Cherry Almond Linzer Cookies featuring a buttery almond dough filled with sweet cherry preserves, topped with a delicate almond-flavored icing. Perfect for festive occasions or gifting, these sandwich cookies offer a crispy exterior with a tender, nutty center and a burst of fruity sweetness.
Ingredients
Dough
- ⅔ cup (100g) salted roasted almonds
- 2 ½ cups (313g) all-purpose flour (spooned & leveled), 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 into almond flour. In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt until combined. Set aside.
- Cream butter and sugar: In a large bowl using a mixer with paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat for another minute until combined. Scrape down the bowl as needed.
- Combine wet and dry ingredients: Add dry ingredients to wet ingredients and mix on low speed until combined. The dough will be thick and crumbly, weighing about 850g.
- Chill the dough: Divide the dough into two equal portions (~425g each), flatten into discs, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 4 days.
- Preheat oven and prepare baking sheets: Set oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll out dough: Remove one disc from fridge and let sit at room temperature for 10 to 30 minutes until workable. Flour work surface, hands, and rolling pin. Roll dough to about ¼-inch thickness. Re-roll scraps to cut more cookies until all dough is used.
- Cut cookies: Use a 2- or 3-inch cookie cutter to cut shapes. Using a small 1-inch cutter, cut a hole in the center of half the cookies to make the tops. Arrange cookies 2 inches apart on baking sheets.
- Bake: Bake for 11–12 minutes or until edges are lightly browned. Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
- Prepare icing: In a small bowl, whisk confectioners’ sugar with 1 tablespoon milk and extract(s) until smooth. Add more milk teaspoon by teaspoon if needed, keeping icing thick.
- Ice the tops: Lightly dip the top cookies (with holes) into the icing, allowing excess to drip off. Place them on a wire rack or parchment paper to set.
- Assemble cookies: Spread ½ teaspoon cherry preserves on the bottom side of bottom cookies. Gently sandwich each with an iced top cookie. 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 the dough up to 4 days or freeze it for 3 months. Thaw overnight in the fridge before rolling.
- If using unsalted almonds, add an extra pinch of salt to the dough.
- Any preserves work well; smooth chunky preserves by pulsing in a food processor.
- Use the end of a straw or a small knife to cut center holes if you don’t have a small cookie cutter.
- You may skip icing and dust top cookies with sifted confectioners’ sugar instead.
- Use parchment or silicone mats to prevent sticking during baking.
- Let dough soften slightly if cracking when rolling out to ease handling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 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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