There’s something truly magical about the delicate crunch and the burst of cherry jam that makes this Cherry Almond Linzer Cookies Recipe stand out. These cookies aren’t just dessert—they’re a celebration of flavors and textures that always bring me back to cozy afternoons in my kitchen.
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Why You'll Love This Recipe
I can’t tell you enough how much joy these Cherry Almond Linzer Cookies bring—not only because they taste amazing, but because making them feels like a creative, rewarding little project. Sharing these with friends and family never fails to get compliments.
- Perfect texture balance: The buttery, almond-infused dough bakes up with a tender crumb that gives way to a slightly crisp exterior.
- Charming presentation: The cut-out windows reveal the glossy cherry preserves, making each cookie look as good as it tastes.
- Customizable flavors: You can swap in different jam flavors or extracts to create personal variations.
- Make-ahead friendly: The dough chills beautifully, and the cookies freeze well, perfect for holiday prep or thoughtful gifts.
Ingredients & Why They Work
The harmony of toasted almonds, aromatic extracts, and a vibrant cherry filling is what makes these cookies stand out. When you select quality ingredients, it really shines through in the final taste. Here’s a breakdown of what makes each part important.
- Salted roasted almonds: Provide a deep, nutty flavor and slight saltiness that cuts through the sweetness; if you use unsalted, add a pinch of salt to the dough.
- All-purpose flour: The backbone of the dough for structure, spooned and leveled to avoid dense cookies.
- Baking powder: A tiny leavening agent that gives the cookies a subtle lift without making them cakey.
- Ground cinnamon: Adds warmth and a hint of spice to complement the almond and cherry flavors.
- Salt: Enhances the overall flavor profile—never skip this in baking!
- Unsalted butter: Softened to room temperature, it creates the tender, melt-in-your-mouth texture.
- Granulated sugar: Sweetens evenly and helps with the creaming process to build a light dough.
- Large egg: Binds the dough and adds moisture for a tender crumb.
- Pure vanilla extract: Adds a familiar, comforting background note that lifts other flavors.
- Almond extract: A key flavor in this recipe—it amplifies the almond taste without being overpowering.
- Cherry preserves: The star of the filling, cherry preserves add a sweet-tart pop; you can experiment with other flavors too.
- Confectioners’ sugar: Used in the icing to add sweetness and a smooth finish for dipping the cookies.
- Whole milk: Thins the icing just enough to create a perfect glossy coat.
Make It Your Way
I love mixing things up a bit depending on the season or occasion. This Cherry Almond Linzer Cookies Recipe invites all kinds of little tweaks that make it feel fresh every time I bake it.
- Variation: I’ve swapped cherry preserves for apricot or raspberry jam when I want a lighter fruit note, and it’s always a hit. For a festive twist, adding a splash of orange zest to the dough brightens the flavor beautifully.
- Dietary modifications: You can use a butter substitute to make a dairy-free version, but keep in mind the texture might be a touch different since butter contributes to that tender crumb.
- Seasonal changes: Around holidays, I sometimes sprinkle a tiny bit of coarse sugar on the iced tops before the glaze sets for extra sparkle and crunch.
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Grind almonds to just the right texture
I start by pulsing the salted roasted almonds in the food processor until they’re finely chopped—but not so much that they turn into almond flour. It’s important to keep some texture because those tiny almond bits add wonderful crunch and bursts of flavor in every bite. If you go too fine, you lose that lovely nuttiness.
Step 2: Mix dry ingredients together
Next, I whisk the chopped almonds with flour, baking powder, cinnamon, and salt in a medium bowl. This ensures everything is evenly distributed before combining with the wet ingredients—keeping the dough balanced in flavor and texture.
Step 3: Cream the butter and sugar
Using a stand mixer or handheld, I beat softened butter and granulated sugar on high until light and creamy, about 3 minutes. This step is key for light cookies—they come out tender but with a slight crisp edge. Remember to scrape down the bowl and mix again to fully incorporate everything.
Step 4: Add egg and extracts
Then I add the egg, vanilla, and almond extracts, mixing again on high speed until combined. The almond extract really makes these cookies sing, so don’t skimp on it. Plus, the vanilla adds a lovely background note. The dough starts coming together at this point, ready for the dry ingredients.
Step 5: Combine dry with wet to form dough
I add the dry mixture slowly to the wet mixture and mix on low until just combined. The dough feels a little thick and crumbly at first, which is perfect. Don’t overwork it—that helps keep the cookies tender, which is exactly what we want.
Step 6: Chill the dough
Dividing the dough into two discs, I wrap each in plastic wrap and pop them into the refrigerator for at least 3 hours. This chilling step is essential—it helps relax the dough, prevents spreading in the oven, and makes rolling easier. I’ve even chilled the dough for up to 4 days when planning ahead for the holidays.
Step 7: Roll out and cut your cookies
Once chilled, the dough can be hard, so I let it sit at room temperature for 10–30 minutes. Then I generously flour my surface, hands, and rolling pin and roll the dough out to about ¼-inch thickness. If the dough cracks a bit, don’t worry—just let it soften a little more. I use a 2- or 3-inch cookie cutter, depending on how big I want the sandwiches.
For the “top cookies,” I cut a small 1-inch hole in the center—it’s so charming when the cherry jam peeks through. If you don’t have a tiny cutter, I’ve used the end of a straw or a small knife to carve out cute shapes.
Step 8: Bake to golden perfection
I bake the cookies at 350°F (180°C) for around 11–12 minutes until they’re just lightly browned at the edges. It’s tempting to overbake, but watch carefully so they stay tender inside with a perfect crunch on the outside. Once baked, I let them rest on the tray for 5 minutes before moving to a wire rack to cool completely.
Step 9: Prepare smooth, glossy icing
While the cookies cool, I mix confectioners’ sugar with milk and a splash of almond or vanilla extract to form a medium-thick icing. It should be thick enough to coat but still slightly flowy. I use a fork to whisk everything smoothly, adding milk a little at a time to get the right consistency.
Step 10: Dip top cookies in icing and assemble
Carefully, I dip the surface of each “top cookie” into the icing and let the excess drip off onto a rack or parchment. Don’t worry if the icing hasn’t fully set before sandwiching; it will firm up over the next few hours. Then I spread about ½ teaspoon of cherry preserves onto the bottom cookies and gently sandwich the iced tops on.
Step 11: Enjoy or store
These cookies can be enjoyed right away, but I find their flavors deepen after a few hours as the icing sets and the jam melds. They’ll stay fresh covered at room temperature for a couple of days, or pop them in the fridge for up to a week.
Top Tip
Through a lot of trial and error, I’ve learned these tips make all the difference in creating the perfect Cherry Almond Linzer Cookies Recipe you’ll want to bake again and again.
- Chill that dough: Don’t skip the chilling step; it makes the dough so much easier to roll and keeps your cookies from spreading too much in the oven.
- Roll gently and flour generously: If the dough cracks, give it a few minutes at room temp and try not to overwork it—that toughness comes from too much handling.
- Use the right almond extract: A good quality almond extract is key. I’ve found that some cheap versions taste artificial, so investing a bit here lifts the whole cookie.
- Don’t overbake: Watch the edges for light golden color and remove cookies promptly—cookies continue to firm up as they cool.
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I usually stick with the classic — a simple dusting of powdered sugar if I skip the icing, or that shiny, translucent icing on top really lets the cherry jam shine through. Sometimes, I sprinkle finely chopped toasted almonds around the edges for a pretty, crunchy finish.
Side Dishes
When serving these cookies at tea or a cozy gathering, I love pairing them with a cup of black tea like Earl Grey or green tea with citrus undertones. A small cheese plate with mild varieties also contrasts nicely.
Creative Ways to Present
For holiday parties, I arrange them on a festive platter with sprigs of fresh mint or rosemary for greenery. I’ve also packaged them in mason jars tied with ribbon as delightful gifts—people always appreciate that thoughtful touch!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 2 days. If I plan to keep them longer, I move them to the fridge where they stay fresh for up to a week. I always try to keep the sandwiches flat and stacked gently to avoid breaking.
Freezing
I’ve frozen both the dough and the baked assembled cookies. For dough, I tightly wrap discs in plastic wrap and freeze up to 3 months. When ready, I thaw overnight in the fridge and let it come to room temp before rolling. Assembled cookies freeze well too and thaw beautifully overnight in the fridge.
Reheating
These cookies don’t need reheating per se, but if you like your cookie slightly warm, pop them in a low oven (about 275°F) for 5 minutes. This softens the jam and warms the almond flavor without melting the icing.
Frequently Asked Questions:
Yes, you can definitely use raw almonds. I recommend toasting them lightly in a dry pan or oven before chopping to bring out their flavor. If using unsalted almonds, add an extra pinch of salt to the dough to balance the sweetness.
No worries! You can use the end of a drinking straw to punch out a small hole in the top cookies. Alternatively, a careful hand with a small paring knife works just fine to create whimsical or festive shapes.
Absolutely! If icing isn’t your thing, dust the top cookies with sifted powdered sugar instead. It adds a lovely finish and keeps the cookies just as charming and delicious.
At minimum, the dough needs about 3 hours in the fridge to firm up properly, making it easier to roll and cut. If you’re short on time, chilling longer—up to 4 days—is perfectly fine and often enhances the flavor, but bring it to room temperature before rolling.
Final Thoughts
This Cherry Almond Linzer Cookies Recipe holds a special place in my heart because it’s one of those baking projects that’s both approachable and impressive. I hope you enjoy rolling up your sleeves and filling your kitchen with that irresistible almond-cherry aroma as much as I do. Once you’ve made these, they’ll become your go-to treat for gifting, holidays, or just everyday moments that deserve something sweet.
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Cherry Almond Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cherry Almond Linzer Cookies are delicate sandwich cookies made with a buttery almond-infused dough and filled with sweet cherry preserves. Finished with a smooth almond-flavored icing or dusted confectioners’ sugar, these treats are perfect for holiday gifting or any special occasion. The dough is chilled for optimal texture, rolled out, cut, baked until lightly browned, then assembled into charming sandwich cookies.
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 turning to almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla extract, and almond extract; beat on high until combined, about 1 minute. Scrape bowl sides and bottom, then beat again if needed.
- Combine dough: Add dry ingredients to wet and mix on low speed until combined. Dough will be thick and crumbly, weighing about 850g.
- Chill dough: Divide dough into 2 equal portions, flatten into discs, wrap in plastic wrap, and refrigerate at least 3 hours or up to 4 days.
- Preheat oven and prepare sheets: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll and cut cookies: Remove one dough disc and let sit 10 minutes (or 30 minutes if chilled longer) at room temperature. Generously flour surface, hands, and rolling pin. Roll dough to ¼-inch thickness. Use 2-inch or 3-inch cookie cutter to cut shapes; re-roll scraps to use all dough. Repeat with second disc. You should have 44–60 cookies.
- Cut centers for top cookies: Use a 1-inch cookie cutter to cut holes in center of half the cookies; these are the top cookies; cookies without holes are bottoms.
- Bake cookies: Arrange cookies 2 inches apart on baking sheets. Bake for 11–12 minutes or until edges are lightly browned. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
- Make icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extracts in a small bowl until smooth. Add more milk by teaspoon if too thick. Keep icing thick.
- Ice top cookies: Lightly dip tops of hole-punched cookies into icing; allow excess to drip off. Place on wire racks or parchment paper to set.
- Assemble cookies: Spread about ½ teaspoon cherry preserves on bottom cookie side. Gently sandwich with iced top cookie. Let icing set for a few hours before storing or gifting.
- Store cookies: Keep 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 and bring to room temperature before rolling out.
- Use salted roasted almonds for best flavor; add a pinch of salt if using unsalted almonds.
- Cherry preserves can be substituted with raspberry, apricot, strawberry preserves, or lemon curd; pulse chunky preserves in food processor to smooth.
- If no small cookie cutter for center, use end of a straw or a small paring knife to make holes.
- To skip icing, dust top cookies with 2 tablespoons sifted confectioners’ sugar instead.
- Special tools recommended: food processor, electric mixer, rolling pin, cookie cutters, baking sheets, silicone mats or parchment paper, wire rack.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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