Cranberry Linzer Cookies Recipe (Festive & Buttery Holiday Favorite)

Intro

Cranberry Linzer Cookies are a beautiful blend of tradition and seasonal flair. Inspired by the classic Austrian Linzer torte, these delicate sandwich cookies feature a nut-enriched dough that bakes into tender, buttery rounds dusted with powdered sugar. At the center, a jewel-bright cranberry filling adds a tart-sweet contrast that elevates each bite.

These cookies look elegant but are surprisingly simple to make with a little chilling time and the right technique. Their crisp edges, subtle spice, and vibrant cranberry center make them ideal for holiday cookie exchanges, edible gifts, and festive dessert platters. If you’re searching for a standout Christmas cookie recipe, this Cranberry Linzer Cookies recipe is the perfect combination of flavor, texture, and visual charm.

---

Ingredients

Cranberry Filling

• 1 ½ cups fresh or frozen cranberries

• ½ cup granulated sugar

• 2 tbsp water

• 1 tbsp lemon juice or orange juice

• 1 tsp lemon zest or orange zest

• Pinch of salt

Linzer Cookie Dough

• 1 cup (140g) finely ground almonds or hazelnuts

• 2 cups (240g) all-purpose flour

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• ½ tsp fine salt

• 1 cup (226g) unsalted butter, softened

• ⅔ cup (135g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• Powdered sugar, for dusting

---

How to Make Cranberry Linzer Cookies

1. Cook the Cranberry Filling

1. In a small saucepan, combine cranberries, sugar, water, citrus juice, zest, and salt.

2. Bring to a simmer over medium heat, stirring occasionally.

3. Cook for 8–10 minutes, until the cranberries burst and the mixture thickens.

4. Mash lightly with a spoon for a smoother consistency.

5. Transfer to a bowl and let cool completely. The filling thickens further as it cools.

2. Prepare the Linzer Dough

1. In a medium bowl, whisk together ground nuts, flour, cinnamon, nutmeg, and salt.

2. Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar for 2 minutes until pale and fluffy.

3. Beat in the egg and vanilla extract.

4. Add the dry mixture and mix on low just until the dough comes together.

5. Divide the dough in half, shape into discs, wrap tightly, and chill for at least 1 hour. Cold dough ensures clean cuts and minimal spreading.

3. Roll, Cut, and Shape the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment.

2. Roll one dough disc on a lightly floured surface to ⅛–¼ inch thickness.

3. Cut out circles (2–3 inches wide) using a fluted or round cutter.

4. For half the cookies, cut a small shape from the center—such as a star, heart, or circle—to form a window.

5. Transfer cookies to the prepared baking sheets and chill for 10 minutes before baking for best edges.

4. Bake the Cookies

1. Bake for 10–12 minutes, until lightly golden around the edges.

2. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks.

3. Dust the top cookies (the ones with cutouts) generously with powdered sugar once cooled.

5. Assemble the Linzer Cookies

1. Spread 1–2 teaspoons of cooled cranberry filling on the underside of each solid cookie.

2. Gently press the cutout cookie on top to form a sandwich.

3. Allow the cookies to rest for 1–2 hours so the flavors meld and the texture softens slightly.

---

Expert Tips for Perfect Linzer Cookies

• Chill everything: Warm dough leads to spreading and misshapen cookies. Chill the dough before rolling and chill the cut shapes before baking.

• Use finely ground nuts: Nut flour gives the dough a delicate, melt-in-your-mouth texture. Almond or hazelnut flour both work beautifully.

• Keep the filling thick: A runny filling will leak from the sides. Cook the cranberry mixture until jammy.

• Rotate baking sheets: This keeps cookies from browning unevenly.

---

Variations

• Different fillings: Raspberry, red currant, apricot, or cherry preserves work well if you want a classic look.

• Spiced dough: Add cardamom, clove, or ginger for deeper winter flavors.

• Citrus twist: Add extra lemon or orange zest to brighten the dough.

• Hazelnut Linzers: Swap almonds for hazelnuts for a richer, Nutella-adjacent flavor profile.

---

Serving Suggestions

Cranberry Linzer Cookies look stunning on holiday platters and pair perfectly with hot tea, mulled wine, espresso, or hot chocolate. Their festive window design makes them a great choice for cookie exchanges or boxed December gifts.

---

Storage Instructions

• Room Temperature: Store in a sealed container for up to 5 days.

• Refrigerator: Keeps up to 1 week—bring to room temperature before serving.

• Freezer: Freeze unassembled cookies for up to 2 months. Fill and dust after thawing for best results.

• Make-ahead option: Prepare the dough up to 2 days in advance and keep chilled.

---

Optional Table: Ingredient Weights

---