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4.25 from 4 votes
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Cranberry Orange Linzer Cookies

Created by: Courtney
Prep Time 1 hour
Cook Time 12 minutes
Chill Time 2 hours
Yield: 30 cookies
These cranberry orange linzer cookies are buttery, bright, and beautifully festive. The orange-almond cookies sandwich a layer of tangy cranberry curd for the perfect mix of sweet and tart. Finished with a dusting of powdered sugar, they’re a stunning addition to any holiday cookie tray.

Equipment

Ingredients 

Cranberry Curd

  • 6 oz (170 g) cranberries (fresh or frozen)
  • ⅓ cup (70 g) granulated sugar
  • ¼ cup (60 ml) water
  • 1 tbsp (15 ml) orange juice
  • ½ tsp (0.5 tsp) orange zest
  • 2 (2) egg yolks
  • 2 tbsp (28 g) unsalted butter (cubed and cold)

Orange Almond Cookies

  • 2 cups (250 g) all-purpose flour
  • 1 cup (112 g) almond flour
  • ½ tsp (0.5 tsp) salt
  • 1 cup (227 g) unsalted butter (room temperature)
  • ⅔ cup (130 g) granulated sugar
  • 1 (1) large egg (room temperature)
  • 1 tsp (1 tsp) vanilla extract
  • 1 tsp (1 tsp) orange zest

Additional Ingredients

  • ½ cup (60 g) powdered sugar

Instructions

Cranberry Curd

  • Make the cranberry curd the day before you plan on baking the cookies. In a small saucepan, combine the cranberries, granulated sugar, water, orange juice, and orange zest. Cook the cranberry mixture over medium-low heat, stirring occasionally for about 10 to 15 minutes until the cranberries break down and the mixture thickens. Remove the saucepan from the heat. Puree the cranberry mixture using an immersion blender or food processor until it is smooth.
  • To a medium bowl, add the egg yolks and whisk the yolks until broken up. Very slowly drizzle the hot cranberry mixture into the egg yolks, whisking constantly, to temper the yolks. Transfer the cranberry mixture back to the small saucepan and place over low heat. Cook the mixture for an additional 3 minutes, whisking constantly, until thickened.
  • Remove the saucepan from the heat. Add in the cold, cubed unsalted butter, one cube at a time, whisking in between each addition. Once all the butter is added, transfer the curd to a heat-safe container. Cover the cranberry curd with a lid or plastic wrap and cool to room temperature. Once cooled, chill the curd in the refrigerator overnight.

Orange Almond Cookies

  • In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and granulated sugar until smooth and creamy. Add in the egg, vanilla extract, and orange zest and mix until smooth. Add in the flour mixture and mix on low speed until the cookie dough forms. Shape the cookie dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 2 hours.
  • Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
  • Remove the cookie dough from the refrigerator and roll it out onto a lightly floured surface, about ⅙ inch thick. Cut out the cookies using a linzer cookie cutter set. For each cookie, you will need one solid cookie and one cookie with the center cut out. Place the cookies on the prepared baking pan. Bake the cookies for 10 to 12 minutes until the edges are set but the cookies remain pale on the edges. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Assembling the Cookies

  • Add a teaspoonful of cranberry curd to each of the bottom cookies and spread with an offset spatula. Dust the top linzer cookies with powdered sugar using a mesh strainer. Gently hold the dusted top cookies on the edges and place on top of the cranberry curd to create a sandwich cookie.

Notes

Storing & Serving:
  • Room temperature: Before assembling the sandwich cookies, store the orange almond cookies in an airtight container for up to 4 days. 
  • Refrigerator: Store the filled linzer cookies in an airtight container or resealable storage bag between layers of parchment paper in the refrigerator for up to 4 day. Serve the cookies at room temperature for the best taste and texture. 
  • Freezer: Store the orange almond cookies in an airtight container in the freezer for up to 3 months. To use, thaw the cookies, dust with powdered sugar, and fill with the cranberry curd. I do not recommend freezing the assembled cookies. 
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Cooling rack | Stand mixer or electric hand mixer| Rolling pin | Linzer cookie cutters
Recipe Note: The baking time may vary depending on the size of the cookie cutters you are using. If the cookie is large, it may require an additional minute or two to bake and if the cookie is small, it may require a few minutes less. The cookies are done baking when they are puffed up slightly and set on the edges.
Recipe Tips: Scroll up the blog post to see more expert cookie baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 43mg | Potassium: 21mg | Fiber: 1g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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