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Cherry Almond Linzer Cookies: A Festive Holiday Delight

These Cherry Almond Linzer Cookies are the perfect festive treat, capturing the holiday spirit with their delightful flavors and irresistible chewiness.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 3/4 cup Brown Sugar Coconut sugar can be used for a healthier option.
  • 1/4 cup Granulated Sugar Cane sugar or coconut sugar are suitable substitutes.
  • 1 cup Butter Vegan butter can be used for a dairy-free alternative.
  • 1/4 cup Maple Syrup Agave syrup can be swapped for a different taste.
  • 1 large Eggs Can substitute with flaxseed meal or applesauce for vegan use.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for an authentic taste.
  • 1 teaspoon Baking Soda Baking powder works as a substitute with a slight increase in quantity.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 teaspoon Ground Cinnamon Optional; can be swapped with nutmeg.
For the Chocolate Coating
  • 1 cup White Chocolate Milk or dark chocolate can be substituted.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon until combined.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for 3-4 minutes.
  4. Beat in the egg, maple syrup, and vanilla extract until fully combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space for spreading.
  8. Bake for 10-12 minutes, or until edges are golden brown and centers slightly underbaked.
  9. Let cookies cool for about 5 minutes on baking sheets, then transfer to wire racks to cool completely.
  10. Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Dip half of each cookie into the melted white chocolate, allowing excess to drip off.
  12. Sprinkle chopped pecans or colorful sprinkles on the chocolate coating before it sets.
  13. Allow the coating to firm up completely at room temperature before serving or storing.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Refrigerating the dough helps maintain shape and enhances chewiness. Avoid overmixing once adding dry ingredients to keep cookies tender.

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