Linzer cookies are one of my favorite Christmas cookies because they're just so pretty! You can make them in almost and shape with any filling, but these snowflake shaped cranberry linzer cookies are my favorite!
What are Linzer Cookies?
Linzer cookies are the cookie version of the Austrian dessert, linzertorte. The tart has a crust made from flour and ground almonds and is filled with fruit preserves and a lattice crust. Linzer cookies are a fun sandwich cookie which have a similar almond flour dough and are filled with jam.
Traditionally linzer cookies are made with a combination of flour and ground almonds, which helps give them their light, crumbly texture. You can toast and grind the almonds yourself if you prefer, but I always have a huge bag of almond flour on hand for baking!
Homemade Cranberry Jam
You can use any jam that you have on hand to fill linzer cookies. Raspberry, black current, and chocolate hazelnut are all popular choices! But I love making homemade cranberry jam because cranberries are one of my favorite winter flavors!
Cutout Cookie Tips
I use a 2 snowflake cookie cutters from this set for these cranberry linzer cookies but you can cut the cookies in whatever shapes you like!
It's super important to chill the dough when you're making cutout cookies!! You want to chill the dough overnight (or a minimum of 2 hours) before you roll it out. And the freeze the cutout cookies for at least 20 minutes before baking! This might seem unnecessary, but I promise it is! If you don't chill the dough or freeze the cutout cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
Bake the linzer cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results. I typically have to do 3-4 batches with these snowflakes because they are bigger than regular linzer cookies.
Tip: for cleaner looking cookies, dust the powdered sugar on the tops separately before assembling.
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Cranberry Linzer Cookies
- 1 cup fresh cranberries, or frozen
- ½ cup granulated sugar
- ¼ cup water
- ½ teaspoon vanilla extract
- Add the softened butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until smooth and fluffy, about 2 minutes.
- Add in the egg and vanilla and mix until fully incorporated.
- Add in the flour, almond flour, cinnamon, and salt and mix until just combined. The dough should come together into a ball but will feel dry. If the dough doesn't come together, you can add a teaspoon of milk or water at a time until it does.
- Press the dough into a disc and wrap tightly in plastic wrap. Refrigerate until firm (1-2 hours minimum but up to 24 hours).
- While the dough is chilling, make the cranberry jam.
- Add all of the filling ingredients to a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the cranberries begin to split open. Reduce the heat and simmer for 10-15 minutes or until the jam has thickened.
- Transfer to a bowl and chill until ready to use.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough ¼ inch thick and cut into snowflakes. Then cut the center out of half of the cookies. Re-roll and cutout the scraps, making sure to have an even number of tops and bottoms for the cookies.
- Place cutout cookies 1-2 inches apart on your baking sheet (they won’t spread).
- Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
- While the cookies are chilling, preheat your oven to 350°F.
- Bake for 9-11 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
- Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.
- Let the cookies cool completely before assembling.
- Once the cookies and cranberry jam are cool, spread the bottom cookies with about 1 teaspoon of cranberry jam. Sprinkle the tops cookies with powdered sugar and then place on top of the jam cookie.
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