My boyfriend and I don’t share sweets with each other on Valentine’s Day. We’re more the ‘let’s cook a delicious dinner together’ couple. Of course, that was until now. Until these Cherry Linzer Cookies came into my life. Regardless of what he knows or not, these cookies are becoming a staple in our household from now on until the end of Valentine’s Days. Forever.
The dough is perfectly soft (be sure to under bake, people!) and the addition on almond flour gives them a slight nuttiness. Then in comes the sour cherry jam in the center, a delicious bite of sweet and slightly tart.
I have to say, I’m impressed with myself. These linzer cookies are really freaking good. Like, they taste like they came straight from a professional bakery.
As for the technicality of these cookies, it’s really fairly easy. I got the heart cookie cutter set here and it was a cinch to cut them out. Plus, they strike that perfect balance of being festive without being tacky. Because that’s a serious problem.
How to make these easy linzer cookies
The base of these cherry linzer cookies is like pretty much every other cookie recipe I’ve made. Cream together the butter and sugar, making sure that you’re using room temperature butter. Then, beat in an egg, vanilla extract, and a little bit of water until everything is combined.
Gently fold in the dry ingredients, being careful to not to over mix the dough. (If you’re too rough with the cookie dough or over mix it, your linzer cookies will be too chewy and tough). After the dough’s been made, you’ll need to separate it into two chunks of dough and pound each half into discs. Wrap each dough disc in plastic wrap and pop into the fridge for at least 30 minutes.
Once the dough has chilled, roll it out between two pieces of plastic wrap until it’s about 1/4 inch thick. To make these cookies heart-shaped, I used a 3-inch heart-shaped cookie cutter and a 1-inch heart-shaped cookie cutter. You’ll first need to use the larger cookie cutter to create 32 hearts. Then, use the smaller cookie cutter to cut out the middle of half of the larger hearts.
Bake the cookies for about 8 minutes, or until the cookies are starting to turn golden brown (they should still be quite soft though!). Allow the linzer cookies to cool completely before adding a spoonful of cherry preserves to the center and sandwiching the cookies together.
I like to dust my linzer cookies with powdered sugar to make them look even prettier, but you don’t have to!