There’s something truly irresistible about the delicate crunch and buttery aroma of the Cherry Almond Linzer Cookies Recipe that makes every bite feel like a little celebration. These sandwich cookies, with their nutty base and vibrant cherry filling, are simply worth making for any occasion you want to add a touch of elegance and comfort.
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Why You'll Love This Recipe
I get so excited every time I bake this Cherry Almond Linzer Cookies Recipe because it’s a perfect balance of nutty richness and sweet tart cherry flavor. Plus, baking these is like therapy—rolling out the dough, cutting precise shapes, and finally assembling those adorable little sandwiches. It’s a joy from start to finish.
- Nutty goodness: Roasted almonds add a deep, toasty flavor that makes these cookies stand out from your typical butter cookies.
- Classic charm: The cut-out center revealing luscious cherry preserves is a nostalgic treat that never goes out of style.
- Perfect texture: A tender, crumbly dough that isn’t too soft or too tough, making every bite melt in your mouth.
- Customizable flavor: You can easily swap the cherry preserves for other jams or curds to suit your mood or the season.
Ingredients & Why They Work
This Cherry Almond Linzer Cookies Recipe hinges on a few key ingredients that work beautifully together to give you that classic taste and texture. Knowing a bit about each helps you shop smart and understand why the dough behaves the way it does.
- Salted roasted almonds: They provide a rich, nutty crunch and flavor; if you only have unsalted almonds, just add an extra pinch of salt for balance.
- All-purpose flour: The structure of the cookies depends on this, so make sure to spoon and level your flour for accuracy.
- Baking powder: Just enough to give a subtle lift without making the cookies cakey.
- Ground cinnamon: Adds a warm, cozy note that complements the almonds and cherries perfectly.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Softened to room temp for easy creaming, offering richness and tenderness.
- Granulated sugar: Sweetness that also helps with the cookie’s delicate crispness.
- Large egg: Binds ingredients together for proper dough consistency.
- Vanilla and almond extracts: These little boosts of aroma elevate the nutty and fruity profile wonderfully.
- Cherry preserves: The star filling that brings the bright, fruity contrast—feel free to pick chunky or smooth depending on your preference.
- Confectioners’ sugar, milk, and extracts for icing: A light glaze that adds sweetness and a glossy finish, making the cookies just irresistible.
Make It Your Way
I love that this Cherry Almond Linzer Cookies Recipe invites you to make it your own. Whether it’s changing up the jam filling or playing with shapes and sizes, there’s lots of fun customization waiting for you.
- Variation: Once, I swapped the cherry jam for lemon curd and it was an absolute hit—tangy and bright with the nutty dough. It adds a fresh twist that’s perfect for spring and summer.
- Dietary tweak: For a gluten-free version, I’ve tried using a blend of almond flour with a gluten-free flour mix. Just remember to adjust chilling time as the dough behaves a bit differently.
- Festive shapes: Around holidays, I use themed cutters—stars, trees, hearts—and add a dusting of powdered sugar instead of icing for a rustic look.
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Toast and Pulse the Almonds Just Right
Start by pulsing roasted salted almonds in your food processor until they’re finely chopped but not powdery. Getting this just right gives you those lovely nutty bits that pop in the texture without turning the dough too dense. If you grind too fine, your dough will lose that satisfying almond crunch.
Step 2: Whisk Together the Dry Ingredients
Combine the chopped almonds, flour, baking powder, cinnamon, and salt in a bowl. This step might seem simple, but I always whisk these together thoroughly—no lumps allowed! It’s the foundation for even flavor throughout your cookies.
Step 3: Cream Butter and Sugar until Dreamy
This is the magic moment where your dough starts coming together. Using a mixer, beat softened butter and sugar on high speed for about 3 minutes until it’s creamy and smooth. If you’ve never creamed butter before, imagine a fluffy clouds of sweetness forming. It helps the cookie texture stay tender.
Step 4: Add the Egg and Extracts for Flavor
Next, beat in the egg, vanilla, and almond extracts until everything is well combined. The extracts are key here—you’ll want that double almond hit paired with the cherry, which makes the flavor sing.
Step 5: Fold in Dry Ingredients & Chill Your Dough
Add the flour mix on low speed until just combined. Your dough will look crumbly but sticky enough to hold together—don’t overmix! Divide into two discs, wrap tightly, and chill for at least 3 hours. I find chilling them longer only makes rolling out easier, which is a huge win.
Step 6: Roll Out and Cut Your Cookies
Patience here pays off! After chilling, let the dough rest at room temp for about 10 minutes so it’s easier to roll. Flour your surface and tools generously to prevent sticking. Roll to about ¼-inch thickness, then use your cookie cutters. For the tops, cut a small 1-inch hole in the center—if you don't have a small cutter, a straw’s end works perfectly. Remember, the thinner you roll, the crispier the cookie, so find your favorite balance.
Step 7: Bake and Cool
Bake at 350°F (180°C) for 11-12 minutes until edges are just golden. Let them cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. If you try to ice or assemble while warm, the cookies might break or the icing won’t set properly.
Step 8: Ice the Top Cookies & Assemble
Whisk together the confectioners’ sugar, milk, and extracts into a thick icing. Lightly dip the top cookie’s surface in the icing and let excess drip off. Let them dry a bit, then spread a thin layer of cherry preserves on the bottom cookie and sandwich gently. The icing acts like edible glue, holding everything perfectly together.
Top Tip
After baking these cookies a dozen times or more, I’ve learned a few tricks that make all the difference in their texture and appearance. Here are my best tips to ensure your Cherry Almond Linzer Cookies Recipe turns out beautifully every single time.
- Chill is your friend: The dough’s chill time is essential for ease of rolling and cutting crisp shapes—don’t rush it!
- Flour generously: Flour your work surface, rolling pin, and hands liberally to prevent cracking without toughening the dough.
- Don’t overmix dough: Mix until just combined to keep the cookies tender and crumbly, not dense.
- Keep icing consistency thick: Thin icing can look messy and won't hold the sandwich together well.
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I typically keep it simple with just a neat icing glaze, but sometimes I like to dust the tops with a light sprinkle of powdered sugar for a snowy, festive vibe. For special occasions, adding delicate edible glitter or finely chopped toasted almonds on top of the icing makes them extra pretty and inviting.
Side Dishes
These cookies pair wonderfully with a cup of hot coffee or a fragrant black tea, especially Earl Grey or a spiced chai. They’re also a lovely treat alongside a glass of cold milk or a simple vanilla latte if you’re having a cozy afternoon with friends.
Creative Ways to Present
One of my favorite ways to present these is stacked in a clear glass jar tied with a rustic ribbon—ideal for thoughtful gifting. For holiday gatherings, arrange them on a festive platter with fresh sprigs of rosemary or holly leaves as decoration. You can even nestle them in cupcake liners to keep each cookie pristine.
Make Ahead and Storage
Storing Leftovers
I find storing these cookies in an airtight container at room temperature works perfectly for up to two days; beyond that, I pop them in the fridge to keep them fresh for about a week. Just make sure to layer parchment paper between them to avoid sticking.
Freezing
Cherry Almond Linzer Cookies freeze beautifully! You can freeze the dough discs for up to three months or the fully assembled iced and filled cookies wrapped tightly. When ready, thaw overnight in the fridge and then bring to room temperature before serving. It’s a great option for holiday prep or last-minute hosting.
Reheating
Since these are delicate cookies, I don’t usually reheat them, but if you want to revive a slightly soft or refrigerated cookie, a quick minute in a 300°F oven works wonders. Just keep an eye so they don’t brown too much or dry out.
Frequently Asked Questions:
Yes! While almonds are traditional for their flavor and texture, you can try hazelnuts or pecans. Just make sure to toast them and pulse them to the right texture, similar to the almonds for the best results.
No worries! You can use the end of a drinking straw for perfectly round holes, or carefully carve small shapes with a knife. Even tiny slit cuts look charming, especially if you want a rustic homemade look.
Absolutely! If you prefer a lighter finish or want to avoid extra sweetness, dusting the cooled top cookies with sifted powdered sugar is a classic and elegant alternative.
You can prepare and chill the dough up to 4 days ahead, or freeze it for up to 3 months. Once baked and assembled, the cookies also freeze well for 3 months. This makes them fantastic for holiday planning or special events.
Final Thoughts
This Cherry Almond Linzer Cookies Recipe is one of those classic bakes that feels like a warm hug wrapped in nutty sweetness and bright cherry jellies. They remind me of childhood holiday kitchens and cozy afternoons with friends, and I hope when you make them, you create those same joyful moments. Trust me, once you’ve tasted these, they’ll become a beloved staple in your cookie rotation!
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Cherry Almond Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 4 hours 12 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful Cherry Almond Linzer Cookies featuring a buttery almond-infused dough, filled with sweet cherry preserves and topped with a light almond-flavored icing. These classic sandwich cookies are perfect for festive occasions or a special treat with tea or coffee.
Ingredients
Dough
- ⅔ cup (100g) salted roasted almonds
- 2 and 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 turned into almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a 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 until combined, about 1 minute. Scrape down sides and bottom and beat again if needed.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until a thick, crumbly dough forms, weighing about 850g.
- Chill dough: Divide dough into 2 equal portions (~425g each), flatten into discs, wrap in plastic wrap, and chill for at least 3 hours or 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: Remove one dough disc, let sit 10-30 minutes to soften if needed. Flour work surface, hands, and rolling pin. Roll dough to ¼-inch thickness. Cut out cookies with 2- or 3-inch cookie cutter. Re-roll scraps and continue cutting. Repeat with second disc. Total yield is about 44–60 cookies depending on cutter size.
- Cut centers: Use a 1-inch cutter to cut a hole in the center of half the cookies (top cookies). Leave other half whole (bottom cookies).
- Bake cookies: Arrange cookies 2 inches apart on baking sheets. Bake 11–12 minutes until lightly browned on edges. Cool on sheets 5 minutes then transfer to wire rack to cool completely.
- Make icing: In a small bowl, whisk confectioners’ sugar, 1 Tablespoon milk, and extracts until smooth. Add more milk 1 teaspoon at a time if too thick, keeping it thick.
- Ice top cookies: Lightly dip top cookie surfaces in icing and let excess drip off. Place iced cookies on rack or parchment. Icing does not need to fully set before assembling.
- Assemble 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 sandwiches 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 fridge and bring to room temp before rolling.
- If you don’t have a 1-inch cookie cutter for centers, use the end of a straw or a small paring knife to create holes.
- Using salted roasted almonds enhances flavor; add a pinch of salt if using unsalted almonds.
- Cherry preserves can be substituted with raspberry, apricot, strawberry, or lemon curd for variety.
- Instead of icing, dust tops with sifted confectioners’ sugar.
- Make sure to flour rolling surface and tools well to prevent sticking.
- Allow dough to soften slightly if cracking while rolling for easier handling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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