Iced Cherry Almond Linzer Cookies

Iced Cherry Almond Linzer Cookies are a showstopper with minimal effort. Their delicate shapes and glossy icing make them look bakery-fresh, yet they come together with straightforward steps. The flavor blend of nutty almond and sweet-tart cherry is bright and balanced, and the texture is wonderfully tender. Despite their impressive look, these cookies are beginner-friendly and perfect for make-ahead baking. You’ll love how easy it is to assemble a batch that tastes like it took hours.

Why You’ll Love These Iced Cherry Almond Linzer Cookies

• Impressive without complex decorating.
• Perfect balance of almond and cherry flavors.
• Quick and easy 3-ingredient icing.
• Adaptable with various cookie cutters and jam fillings.
• Taste improves significantly on day two.
• Excellent make-ahead option for holidays.

Ingredients + Notes/Substitutions

For the Dough:

• All-purpose flour
• Baking powder, ground cinnamon, salt
• Unsalted butter, softened
• Granulated sugar
• Large egg, room temperature
• Pure vanilla extract
• Almond extract
• Salted roasted almonds (whole)

For the Filling & Icing:

• Cherry preserves
• Confectioners’ sugar
• Whole milk
• Almond extract or pure vanilla extract

Notes & Substitutions

• Almonds: Use whole, coarsely chopped almonds for texture; avoid grinding into almond flour.
• Almonds: Salted roasted almonds give depth; if you use unsalted or raw, add a pinch of extra salt.
• Cherry Preserves: Bonne Maman works well; pulse chunky preserves for smoother filling.
• Cherry Preserves: Other flavors like raspberry, apricot, or strawberry also shine.
• Cherry Preserves: Lemon curd is a delicious alternative.
• Almond Flour: Avoid almond flour for best results here.
• Icing: If your icing is too thick, whisk in a touch more milk; if too thin, add more sugar until thick but pourable.

Instructions

1. Make the dough by pulsing the almonds in a food processor to a coarse chop.
2. Whisk the chopped almonds, flour, baking powder, cinnamon, and salt until combined; set aside.
3. Beat butter and sugar on high speed until smooth and creamy, about 3 minutes.
4. Add the egg, vanilla, and almond extract; beat until blended.
5. Scrape sides and bottom; beat again to incorporate.
6. Add dry ingredients to the wet; mix on low until just combined. Dough will be thick and crumbly.
7. Divide into two discs, flatten into rounds, wrap, and chill at least 3 hours (up to 4 days).
8. Preheat to 350°F (180°C). Line sheets with parchment or mats.
9. Let one disc soften briefly; flour surface, hands, and rolling pin. Roll to 1/4-inch thickness.
10. Cut bottom cookies with a 2–3 inch cutter; re-roll scraps to use all dough.
11. For top cookies, cut with same shapes; use a small cutter to make center holes.
12. Space cookies 2 inches apart; bake 11–12 minutes until edges are lightly browned.
13. Cool on sheets 5 minutes, then transfer to a rack to cool completely.
14. Make the icing: whisk confectioners’ sugar, milk, and extract until semi-thick.
15. Dip the top cookies lightly into icing; set on a rack to dry slightly.
16. Assemble: spread cherry preserves on bottom cookies; top with iced cookies to form sandwiches. Let icing set for a few hours.

Pro Tips & Troubleshooting

• Dough management: Chilling is crucial to keep shapes intact; if dough softens too fast, chill longer.
• Handling: Flour the surface and rolling pin to prevent sticking.
• Cutting: Re-roll scraps efficiently; keep dough cold between rolls.
• Icing: Semi-thick icing yields the best look and taste; adjust with milk or sugar as needed.
• Prevent sticking: Use parchment or silicone mats for easy removal.
• Overbaking: Bake just until edges are lightly golden to keep cookies tender.
• Cracking dough: Minor cracks are normal; press gently to smooth them during rolling.

According to a blog post by King Arthur Baking, chilling cookie dough solidifies the fat and prevents spreading, leading to a better texture.

Serving, Storage, & Variations

• Serving: Best on day 2 after flavors meld.
• Storage: Cover and keep at room temperature for 2 days, or refrigerate up to 1 week.
• Freezing dough: Freeze unbaked dough discs up to 3 months; thaw before rolling.
• Freezing assembled cookies: Freeze iced sandwich cookies up to 3 months; thaw before serving.
• Jam variations: Experiment with raspberry, apricot, or lemon curd fillings.
• Nut variations: Try hazelnut or pistachio for different profiles.
• Icing alternatives: A light dusting of confectioners’ sugar works too.
• Cookie cutters: Use different 2–3 inch shapes and small center cutouts for variety.

Nutrition

Disclaimer: Nutrition information is an estimate and will vary with brands and sizes.

FAQ

Conclusion

Iced Cherry Almond Linzer Cookies blend a bright almond-cherry profile with a professional finish, all while keeping the process friendly for beginners. Their elegant look makes them ideal for holidays or special occasions, but the quick icing and straightforward steps mean you can enjoy them any day of the week. Give this recipe a try, and share your beautiful cookie creations with friends and family!

Iced Cherry Almond Linzer Cookies

These delightful Iced Cherry Almond Linzer Cookies feature a tender almond-infused dough filled with sweet cherry preserves and topped with a delicate almond icing. Perfect for gifting or special occasions, these festive sandwich cookies are a joy to make and share.

Print Recipe Pin Recipe

Prep Time 3 hours hrs 45 minutes mins

Cook Time 12 minutes mins

Total Time 3 hours hrs 57 minutes mins

Servings 50 cookies

Calories 95 kcal

Equipment

• Food Processor
• Medium bowl
• Large bowl
• Handheld or Stand Mixer
• Paddle Attachment
• Plastic wrap
• Baking sheets
• Parchment paper or silicone baking mats
• Rolling Pin
• 2-inch or 3-inch cookie cutter
• Small (1-inch) cookie cutter
• wire rack

Ingredients

  

Main Ingredients

• 2/3 cup (100g) salted roasted almonds see Note if you use unsalted
• 2 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for rolling
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter softened to room temperature
• 2/3 cup (135g) granulated sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract
• 1/2 cup (160g) cherry preserves (or other flavor; see Note)
• 1 cup (120g) confectioners’ sugar
• 1-2 Tablespoons whole milk
• 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)

Instructions

 

Preparation

• Place almonds in a food processor and pulse until finely chopped, avoiding turning them into almond flour.
• In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt; set aside.
• In a large bowl, beat softened butter and granulated sugar until smooth and creamy (about 3 minutes). Add egg, vanilla, and almond extract, beating for 1 minute until combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined, forming a thick, crumbly dough.
• Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 3 hours.
• Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
• Remove one chilled dough disc and let it sit at room temperature for 10-30 minutes to soften before rolling. Generously flour a work surface and roll the dough to 1/4-inch thickness, then cut shapes using a 2-inch or 3-inch cookie cutter.
• Cut a 1-inch hole in the center of half of the cookies (“top cookies”) and leave the other half whole (“bottom cookies”).
• Arrange cookies 2 inches apart on lined baking sheets and bake for 11-12 minutes until lightly browned. Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk confectioners’ sugar, 1 tablespoon milk, and extract(s) until smooth, adding more milk a teaspoon at a time if needed, keeping the icing thick.
• Lightly dip the surface of each top cookie into the icing, allowing excess to drip off, and place on a wire rack or parchment paper to set slightly.
• Spread about 1/2 teaspoon of cherry preserves on the bottom of each bottom cookie. Carefully place an iced top cookie on each bottom cookie and gently press together to create a sandwich.

Notes

If using unsalted almonds, you might want to add a pinch of salt to the dough. You can use other flavors of preserves if cherry isn’t preferred. If you don’t have a small cookie cutter, you can use a piping tip or knife to create the center hole. Cookies can be stored covered at room temperature for 2 days or in the refrigerator for up to 1 week.