Cranberry Linzer Cookies

Why You’ll Love This Recipe

I love how these cookies combine the rich, nutty flavor of almond flour with the tart sweetness of cranberry jam. They’re crisp on the outside, tender in the center, and have a lovely contrast of textures. The snowflake shapes make them visually stunning, but they’re also surprisingly easy to make. The homemade cranberry filling gives them a seasonal twist that’s both nostalgic and unique, making them a standout on any dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Linzer Cookies:

• 1 cup unsalted butter, room temperature

• 1 cup powdered sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• ¾ cup almond flour

• ½ teaspoon ground cinnamon (optional)

• ¼ teaspoon kosher salt

For the Cranberry Jam Filling:

• 2 cups fresh or frozen cranberries

• 1 cup granulated sugar

• ½ cup water

To Finish:

• powdered sugar (for dusting)

Directions

Make the Cranberry Jam:
I start by combining cranberries, sugar, and water in a saucepan. I bring the mixture to a boil over medium-high heat, stirring frequently. Once the cranberries start to split, I reduce the heat and let it simmer for 10–15 minutes until the mixture thickens into a jam. Then I chill it until I’m ready to assemble the cookies.

Prepare the Cookie Dough:
I cream the butter and powdered sugar together in a stand mixer until fluffy—about 2 minutes. Then I mix in the egg and vanilla until smooth. Next, I add the all-purpose flour, almond flour, cinnamon, and salt, mixing just until the dough comes together.

I press the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 1–2 hours (or up to 24 hours) until it’s firm.

Roll and Cut the Cookies:
Once chilled, I roll the dough out on a floured surface to about ¼ inch thick. I use snowflake cookie cutters to cut out shapes, then cut the center out of half the cookies for the tops. I make sure I have an even number of tops and bottoms.

I place the cookies on a parchment-lined baking sheet and freeze them for 20 minutes (or refrigerate for 40) to prevent spreading.

Bake the Cookies:
While the dough chills again, I preheat the oven to 350°F. I bake the cookies for 9–11 minutes, rotating the pan halfway through. Once the edges are set, I let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack.

Assemble the Cookies:
When both the cookies and cranberry jam are cool, I spread about a tablespoon of jam on the bottom cookies. I dust the tops with powdered sugar and gently press them onto the filled bottoms.

Servings and timing

This recipe makes about 20 filled Linzer cookies.

• Prep Time: 30 minutes

• Cook Time: 10 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 40 minutes

Variations

• Jam swap: I sometimes swap the cranberry jam for raspberry, apricot, or cherry preserves if I want a different flavor.

• Spice it up: I occasionally add a pinch of nutmeg or cardamom to the dough for a warmer spice profile.

• Gluten-free option: I’ve used a 1:1 gluten-free flour blend in place of the all-purpose flour with good results.

• Nut-free version: I replace the almond flour with more all-purpose flour if I’m baking for someone with a nut allergy.

• Shape variation: Instead of snowflakes, I use hearts or circles for a different look depending on the season.

Storage/Reheating

I store the unfilled cookies in an airtight container at room temperature for up to a week. Once filled with cranberry jam and dusted with powdered sugar, they’re best eaten within 1–2 days, as they start to soften. I don’t recommend freezing the assembled cookies, but I often freeze the unbaked dough or baked cookies (unfilled) for up to a month.

FAQs

How do I keep Linzer cookies from getting soggy?

I make sure the cookies are completely cool before filling them. I also assemble them shortly before serving to keep the texture crisp.

Can I make the dough ahead of time?

Yes, I usually make the dough up to 24 hours in advance and keep it tightly wrapped in the refrigerator. It can also be frozen for up to a month.

Do I have to use cranberry jam?

Not at all—I sometimes use raspberry, strawberry, or even lemon curd. Any thick jam works beautifully in these cookies.

Can I make these without almond flour?

Yes, I substitute the almond flour with an equal amount of all-purpose flour. The flavor and texture are slightly different, but still delicious.

How thick should I roll the dough?

I like to roll the dough to about ¼ inch thick. This gives the cookies a crisp edge and soft bite once sandwiched.

Conclusion

These cranberry Linzer cookies are everything I want in a holiday treat—delicate, flavorful, and a little bit showy. I love making them for Christmas, but they’re welcome any time I want to bake something extra special. With their spiced shortbread base and tart cranberry filling, they strike the perfect balance between festive and timeless.

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