Simple Cranberry Orange Linzer Cookies

Linzer cookies always remind me of the holidays. There’s something about those pretty cut-out tops showing off jam underneath that makes them feel extra special. But let’s be honest – traditional raspberry filling is good, but it can get a little boring after you’ve had them a dozen times.

That’s where cranberry orange comes in. I started playing around with this combination a few years back, and now my family asks for these every December. The tartness from the cranberries balances out the sweetness of the cookie, and that hint of orange just makes everything taste brighter. Plus, making your own cranberry orange filling is easier than you’d think.

These cookies do take a little time since you’re cutting and stacking, but they’re worth it. And here’s the good news: you can make the dough ahead and keep it in the fridge for a few days. Same with the filling. When you’re ready to bake, just roll, cut, and assemble.

What Kind of Jam Should I Use?

For these linzer cookies, cranberry orange jam is the star filling that brings everything together. You can absolutely use store-bought cranberry orange jam to save time, and honestly, there are some really good quality options out there that work perfectly. If you’re feeling a bit more ambitious, making your own jam from scratch with fresh cranberries, orange juice, and zest will give you a brighter, more homemade flavor that’s hard to beat. Either way, make sure your jam isn’t too runny – you want it thick enough to stay put between the cookie layers without oozing out all over the place during baking.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Almond flour: If you have a nut allergy or just don’t have almond flour, you can replace it with an equal amount of all-purpose flour. The cookies will be slightly less tender but still taste great.
• Unsalted butter: Salted butter works fine here – just cut back the kosher salt to ¼ teaspoon to balance things out.
• Fresh cranberries: Frozen cranberries work just as well for the jam. No need to thaw them first – just toss them straight into the pot and add a couple extra minutes to the cooking time.
• Orange juice and zest: If fresh oranges aren’t available, bottled orange juice is fine. You’ll miss out on the zest though, so consider adding ½ teaspoon of orange extract to make up for it.
• Cranberry orange jam: While homemade is always nice, store-bought cranberry, raspberry, or strawberry jam all work perfectly if you’re short on time. Just make sure it’s not too runny.
• Cinnamon: Feel free to swap this with cardamom or nutmeg for a different flavor profile, or leave it out entirely if you prefer a simpler cookie.

Watch Out for These Mistakes While Baking

The biggest mistake with Linzer cookies is rolling the dough too thin, which causes the cookies to break apart when you try to sandwich them together – aim for about ¼-inch thickness so they’re sturdy enough to handle the jam filling.

Chilling the dough is non-negotiable here, so don’t skip the 30-minute refrigeration time or you’ll end up with cookies that spread too much and lose their shape in the oven.

When making your cranberry orange jam, avoid the temptation to add extra sugar since cranberries are naturally tart and the balance with the sweet cookie is what makes these special – plus, runny jam will seep out and make a mess, so cook it until it’s thick enough to hold its shape on a spoon.

Wait until your cookies are completely cool before dusting with powdered sugar, otherwise the sugar will melt into the cookies and disappear, and assemble them close to serving time so the jam doesn’t make the cookies soggy.

What to Serve With Cranberry Orange Linzer Cookies?

These cookies are perfect alongside a hot cup of coffee or tea during the holidays, and they make a great addition to any cookie platter. I love serving them at holiday gatherings with other festive treats like gingerbread cookies, shortbread, and chocolate truffles for a nice variety. They’re also wonderful with a glass of cold milk for an afternoon snack, or you can package them up in tins as homemade gifts for friends and family. The cranberry orange flavor pairs especially well with spiced chai tea or a creamy hot chocolate on a cold winter day.

Storage Instructions

Store: These cookies stay fresh in an airtight container at room temperature for up to 5 days. Just make sure they’re completely cooled before storing, and try to keep them in a single layer if possible so the jam doesn’t stick to other cookies.

Freeze: You can freeze the baked and assembled cookies for up to 2 months in a freezer-safe container with parchment paper between layers. If you want to get ahead, you can also freeze the unbaked dough wrapped tightly in plastic wrap for up to 3 months, then slice and bake whenever you’re ready.

Make Ahead: The cranberry orange jam can be made up to a week in advance and kept in the fridge, which actually makes assembly day so much easier. You can also bake the cookies a day or two ahead and store them unfilled, then add the jam and dust with powdered sugar right before serving for the freshest look.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 40-50 g
• Fat: 170-190 g
• Carbohydrates: 600-650 g

Ingredients

For the cookie dough:

• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1 large egg (room temperature)
• 1/2 tsp kosher salt
• 1 cup powdered sugar (sifted to remove lumps)
• 2 tsp vanilla extract (I use Nielsen-Massey pure vanilla extract)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 tsp baking powder
• 1 cup almond flour

For the cranberry orange jam:

• 12 oz fresh cranberries
• 1/4 cup water
• 1/2 cup fresh orange juice
• 3/4 cup granulated sugar
• 1 tsp orange zest (finely grated for best flavor and aroma)

For assembly:

• powdered sugar for dusting (optional but recommended for elegant presentation)
• 1 cup cranberry orange jam

Step 1: Prepare the Cranberry-Orange Jam

• 12 oz fresh cranberries
• 3/4 cup granulated sugar
• 1 tsp orange zest
• 1/2 cup fresh orange juice
• 1/4 cup water

Combine the fresh cranberries, granulated sugar, orange zest, orange juice, and water in a medium saucepan.

Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently, until the jam thickens and the cranberries break down completely.

The mixture should coat the back of a spoon when ready.

Strain the jam through a fine-mesh sieve, pressing gently on the solids to extract all the fruit pulp while leaving behind the skins for a smoother texture.

Transfer to a bowl and refrigerate until completely cooled—this jam will thicken further as it cools.

I like to make the jam first so it has plenty of time to chill while you prepare and chill the dough.

Step 2: Mix the Cookie Dough

• 1 cup unsalted butter
• 1 cup powdered sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 large egg
• 1 cup almond flour
• 2.25 cups all-purpose flour

In a large bowl, beat the softened butter, powdered sugar, and half of the granulated sugar together for 30-45 seconds until well combined.

Add the vanilla extract, cinnamon, baking powder, and kosher salt, mixing for another 15 seconds.

Pour in the egg and beat until fully incorporated, about 20 seconds.

Add the almond flour and all-purpose flour, and mix on low speed for about 1 minute until the dough just comes together—don’t overmix, as this can lead to tough cookies.

Divide the dough in half, shape each portion into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

I find that chilling the dough makes it much easier to roll and cut without the dough becoming sticky or tearing.

Step 3: Prepare for Baking

• cookie dough discs from Step 2

Preheat your oven to 375°F and line two baking sheets with parchment paper.

Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly—this makes it easier to roll without cracking.

Working with one disc at a time, place the dough between two sheets of parchment paper and roll to an even thickness of about 1/8 inch.

Using a small cookie cutter (about 1.5-2 inches), cut out shapes from the dough.

From half of the cookies, use a smaller cutter (about 1 inch) to cut out a center circle or shape—these will become the “window” cookies that show the jam filling.

Keep the solid cookies separate.

Step 4: Bake the Cookies

• cut cookie shapes from Step 3

Carefully transfer all cut cookies (both solid and window shapes) to the prepared baking sheets, spacing them about 1 inch apart.

Bake for 8-10 minutes, until the edges are lightly golden brown and the centers are just set—watch carefully, as these thin cookies bake quickly.

Remove the baking sheets from the oven and let the cookies cool on the tray for 3 minutes.

This resting period allows them to firm up just enough to move safely.

Using a thin spatula, transfer the cookies to a wire cooling rack and let them cool completely.

Step 5: Assemble and Finish the Linzer Cookies

• cooled cookies from Step 4
• cranberry-orange jam from Step 1
• powdered sugar for dusting

Once the cookies are completely cooled, dust the window cookies (those with cut-out centers) generously with powdered sugar on both sides—this creates the classic elegant appearance of linzer cookies.

Spread about 1 teaspoon of the chilled cranberry-orange jam from Step 1 onto the flat side of each solid cookie, creating a thin, even layer.

Carefully place a window cookie on top of each jam-covered cookie, pressing very gently so the jam peeks through the center cutout.

The jam will hold the two cookies together.

Serve immediately or store in an airtight container for up to 3 days.

For the most authentic presentation, I recommend dusting with powdered sugar just before serving rather than earlier—it keeps the cookies looking pristine and the powdered sugar bright white.

Simple Cranberry Orange Linzer Cookies

Delicious Simple Cranberry Orange Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 4300 kcal

Ingredients

  

For the cookie dough:

• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1 large egg (room temperature)
• 1/2 tsp kosher salt
• 1 cup powdered sugar (sifted to remove lumps)
• 2 tsp vanilla extract (I use Nielsen-Massey pure vanilla extract)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 tsp baking powder
• 1 cup almond flour

For the cranberry orange jam:

• 12 oz fresh cranberries
• 1/4 cup water
• 1/2 cup fresh orange juice
• 3/4 cup granulated sugar
• 1 tsp orange zest (finely grated for best flavor and aroma)

For assembly:

• powdered sugar for dusting (optional but recommended for elegant presentation)
• 1 cup cranberry orange jam

Instructions

 

• Combine the fresh cranberries, granulated sugar, orange zest, orange juice, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently, until the jam thickens and the cranberries break down completely. The mixture should coat the back of a spoon when ready. Strain the jam through a fine-mesh sieve, pressing gently on the solids to extract all the fruit pulp while leaving behind the skins for a smoother texture. Transfer to a bowl and refrigerate until completely cooled—this jam will thicken further as it cools. I like to make the jam first so it has plenty of time to chill while you prepare and chill the dough.
• In a large bowl, beat the softened butter, powdered sugar, and half of the granulated sugar together for 30-45 seconds until well combined. Add the vanilla extract, cinnamon, baking powder, and kosher salt, mixing for another 15 seconds. Pour in the egg and beat until fully incorporated, about 20 seconds. Add the almond flour and all-purpose flour, and mix on low speed for about 1 minute until the dough just comes together—don't overmix, as this can lead to tough cookies. Divide the dough in half, shape each portion into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. I find that chilling the dough makes it much easier to roll and cut without the dough becoming sticky or tearing.
• Preheat your oven to 375°F and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly—this makes it easier to roll without cracking. Working with one disc at a time, place the dough between two sheets of parchment paper and roll to an even thickness of about 1/8 inch. Using a small cookie cutter (about 1.5-2 inches), cut out shapes from the dough. From half of the cookies, use a smaller cutter (about 1 inch) to cut out a center circle or shape—these will become the "window" cookies that show the jam filling. Keep the solid cookies separate.
• Carefully transfer all cut cookies (both solid and window shapes) to the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, until the edges are lightly golden brown and the centers are just set—watch carefully, as these thin cookies bake quickly. Remove the baking sheets from the oven and let the cookies cool on the tray for 3 minutes. This resting period allows them to firm up just enough to move safely. Using a thin spatula, transfer the cookies to a wire cooling rack and let them cool completely.
• Once the cookies are completely cooled, dust the window cookies (those with cut-out centers) generously with powdered sugar on both sides—this creates the classic elegant appearance of linzer cookies. Spread about 1 teaspoon of the chilled cranberry-orange jam from Step 1 onto the flat side of each solid cookie, creating a thin, even layer. Carefully place a window cookie on top of each jam-covered cookie, pressing very gently so the jam peeks through the center cutout. The jam will hold the two cookies together. Serve immediately or store in an airtight container for up to 3 days. For the most authentic presentation, I recommend dusting with powdered sugar just before serving rather than earlier—it keeps the cookies looking pristine and the powdered sugar bright white.