Tender almond shortbread creates the perfect frame for ruby-red cherry preserves in these festive sandwich cookies. Nutty almond flour and a hint of warming cinnamon blend seamlessly into a buttery base that’s just begging for a bright, tart center. A simple drizzle of sweet icing and a scattering of sliced almonds add that extra holiday sparkle. Grab your apron, roll up your sleeves, and get ready to whip up these charming Iced Cherry Almond Linzer Cookies—you’ll want to share, but you might hide a few for yourself!
Key Ingredients
Before we dive into baking, let’s get familiar with the ingredients that make these Linzer cookies so irresistibly tender and flavorful.
- 2 cups all-purpose flour: Provides the structure and classic shortbread texture.
- 1 cup almond flour: Adds rich, nutty depth and a melt-in-your-mouth crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 teaspoon ground cinnamon: Delivers a subtle, warm spice note.
- 1 cup unsalted butter, softened: Creamy fat that creates a tender, flaky cookie.
- 1 cup granulated sugar: Sweetens the dough and helps with lightness when creamed.
- 1 large egg: Binds the dough and contributes to a delicate crumb.
- 1 teaspoon vanilla extract: Infuses classic vanilla aroma and flavor.
- 1 teaspoon almond extract: Boosts the almond notes for extra nuttiness.
- 1/2 cup cherry preserves: Tart, fruity filling that peeks through the cut-out centers.
- 1 cup powdered sugar (for icing): Creates a sweet glaze for a polished finish.
- 2-3 tablespoons milk (for icing): Adjusts icing consistency for drizzling or spreading.
- Optional: Sliced almonds for garnish: Offers crunchy texture and elegant presentation.
How To Make Iced Cherry Almond Linzer Cookies
Let’s roll up our sleeves and walk through each step to achieve perfectly shaped, tender Linzer cookies with a glossy icing finish. From creaming butter to chilling the dough and cutting those charming windows, we’ll cover all the details for a stress-free bake.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and ground cinnamon until evenly combined, then set aside.
3. In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
4. Beat in the egg, vanilla extract, and almond extract on low speed until the mixture is smooth and homogenous.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low until a soft dough forms and no flour streaks remain—be careful not to overmix.
6. Divide the dough into two equal portions, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
7. Once chilled, place one dough disk on a lightly floured surface and roll out to about 1/8 inch thickness.
8. Use a cookie cutter to cut out shapes, then use a smaller cutter to remove the centers from half of the cookies for the top layers.
9. Arrange the solid cookies on one prepared sheet and the cookies with cut-outs on the other, leaving room for slight spreading.
10. Bake for 10–12 minutes, or until the edges just begin to turn golden—keep an eye on them to avoid overbaking.
11. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
12. Spread a thin layer of cherry preserves onto each solid cookie, then gently sandwich with a cut-out top cookie.
13. In a small bowl, whisk together powdered sugar and enough milk (2–3 tablespoons) to reach pourable consistency, then drizzle or spread the icing over each sandwich.
14. If desired, immediately sprinkle with sliced almonds before the icing sets. Allow the glaze to dry completely before serving or storing.
Serving Suggestions
These charming cherry almond Linzer cookies shine in many settings—let’s explore some creative ways to present them.
- Arrange cookies on a festive platter with a dusting of powdered sugar and sprigs of fresh mint for holiday gatherings.
- Place cookies in gift boxes layered with parchment paper and tied with a ribbon for thoughtful homemade presents.
- Serve alongside a warm cup of tea or coffee to balance the tart cherry filling and buttery cookie.
- Stack cookies on a tiered dessert stand with seasonal ornaments or edible flowers for a show-stopping centerpiece.
Tips For Perfect Iced Cherry Almond Linzer Cookies
Every baker hits a snag now and then, but these simple insights will help you nail the perfect texture, flavor, and appearance on your first try. From flavor swaps to time-saving tricks, here’s how to make these cookies shine every time.
- These cookies are delightful for any holiday or special occasion, bringing a burst of color and flavor that guests adore.
- Consider using raspberry or apricot preserves for a twist on the traditional cherry filling—each fruit adds its own unique tang.
- The dough can be made in advance and kept in the refrigerator for a few days or frozen for longer storage, making holiday prep a breeze.
- For a gluten-free version, replace all-purpose flour with a gluten-free 1:1 baking blend while keeping the almond flour as is.
How To Store It
Proper storage ensures your Linzer cookies stay fresh, moist, and delicious long after baking day. Here are a few easy methods to preserve their flavor and texture.
- Airtight container at room temperature: Layer cookies with parchment paper and store for up to 3 days, keeping them soft and flavorful.
- Refrigeration: Place cookies in a sealed container and refrigerate for up to one week; allow cookies to come to room temperature before serving.
- Freezer storage: Freeze uniced cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to one month; thaw at room temperature.
- Separate icing storage: If you plan to bake ahead, store iced sandwiches in one container and extra icing in a jar; re-ice for a fresh look on serving day.
Frequently Asked Questions
Curious minds often have questions—here are quick answers to the most common Linzer cookie queries.
- Can the cookie dough be prepared ahead of time?
A: Yes, the dough can be made in advance. According to the recipe notes, you can keep the prepared dough in the refrigerator for a few days or freeze it for longer storage.
- Is there a gluten-free option for this recipe?
A: Yes, the recipe notes state that for a gluten-free version, you should replace the all-purpose flour with a gluten-free 1:1 baking blend. The almond flour remains part of the recipe.
- How do I know when the cookies are finished baking?
A: You should bake the cookies in a preheated 350°F oven for 10 to 12 minutes. The cookies are done when the edges are lightly golden, though you should keep an eye on them as baking times may vary.
- What alternatives can be used for the filling if I do not want to use cherry preserves?
A: If you prefer a twist on the traditional flavor, the recipe suggests considering raspberry or apricot preserves instead of the cherry preserves.
- How thin should I roll out the dough before cutting the shapes?
A: Once the dough has chilled for at least 1 hour and is firm, you should roll it out on a lightly floured surface to a thickness of about 1/8 inch.
- How do I achieve the right consistency for the icing?
A: To make the icing, whisk together 1 cup of powdered sugar and 2 to 3 tablespoons of milk. You should add enough milk to reach your desired consistency before drizzling or spreading it over the cookies.
What Makes This Special
This recipe works because it balances nutty almond flour, warming cinnamon, and bright cherry preserves in every bite, delivering both classic comfort and a festive flair. The chilled dough cuts cleanly into intricate shapes, and the simple icing transforms them into pretty little sandwich treats. Feel free to print and save this page so you can revisit the tips and tricks whenever you need a holiday hero. If you try it out—or have questions—leave a comment below; I’d love to hear how your Linzer cookies turned out!
Iced Cherry Almond Linzer Cookies
Description
Nutty almond flour and a hint of cinnamon warm up this buttery dough, while a center of bright cherry preserves adds a tart, fruity finish to every sandwiched bite.
Ingredients
Instructions
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Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a bowl, whisk together the all-purpose flour, almond flour, salt, and ground cinnamon. Set this mixture aside.
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In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This can be achieved using a hand mixer or a stand mixer fitted with a paddle attachment.
-
Beat in the egg, vanilla extract, and almond extract until smooth and well combined.
-
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough forms and no flour streaks remain. Do not overmix.
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Divide the dough into two equal portions, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm.
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Once chilled, take one of the dough disks out of the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
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Using a cookie cutter, cut out shapes from the rolled dough. Use a smaller cutter to cut out the center of half of the cookies (you’ll use these for the top, revealing the cherry preserves).
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Place the cut-out cookies on one of the prepared baking sheets. Transfer the cookies with cut-out centers to the second baking sheet.
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Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Keep an eye on the cookies as baking times may vary.
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Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Once cooled, spread a layer of cherry preserves on the solid cookies, then place the cookies with cut-outs on top to create a sandwich.
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To make the icing, whisk together the powdered sugar and enough milk to reach your desired consistency. Drizzle or spread the icing over the tops of the sandwiched cookies. If desired, sprinkle with sliced almonds before the icing sets.
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Allow the icing to dry completely before serving or storing the cookies.
Note
- These cookies are delightful for any holiday or special occasion.
- Consider using raspberry or apricot preserves for a twist on the traditional flavor.
- The dough can be made in advance and kept in the refrigerator for a few days or frozen for longer storage.
- For a gluten-free version, replace all-purpose flour with a gluten-free 1:1 baking blend.
