1-Step One: Prepare the Cranberry Sauce Begin by making the cranberry sauce, as it needs time to cool. In a medium saucepan, add 2 cups fresh or frozen cranberries, 1 cup granulated sugar, and ½ cup water. This step infuses the cranberry linzer cookies with their signature tart filling.

2-Step Two: Cook the Sauce Bring the mixture to a boil over medium-high heat, stirring frequently until the cranberries start to split open, which takes about 5 minutes. Then, reduce the heat and simmer for 10-15 minutes until the sauce thickens to a jam-like consistency.

3-Step Three: Chill the Sauce Transfer the thickened sauce to a bowl and let it chill in the fridge until you’re ready to use it, which could be while you prepare the dough. This cooling step ensures the filling doesn’t make the cookies soggy.

4-Step Four: Make the Cookie Dough In a stand mixer with a paddle attachment, cream 1 cup softened unsalted butter and 1 cup powdered sugar until smooth and fluffy, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla extract, mixing until fully combined for a rich base in your cranberry linzer cookies.

5-Step Five: Add Dry Ingredients Gradually mix in 2 ¼ cups all-purpose flour, ¾ cup almond flour, ½ teaspoon ground cinnamon (if using), and ¼ teaspoon salt until just combined. Press the dough into a disc, wrap it in plastic, and refrigerate for 1-2 hours to firm up, which helps with rolling and shaping.

6-Step Six: Preheat and Shape the Cookies Preheat your oven to 350°F and line a baking sheet with parchment paper. On a floured surface, roll the chilled dough to ¼-inch thickness. Cut into snowflake shapes, and for half the cookies, cut out smaller shapes in the center to create the tops. For a link to similar techniques, check out our guide on shortbread cookies for more shaping ideas.

7-Step Seven: Chill Before Baking Place the shaped cookies on the baking sheet, spacing them 1-2 inches apart. Freeze them for at least 20 minutes or refrigerate for 40 minutes to maintain their form during baking, adapting this for hotter kitchens by extending the chill time.

8-Step Eight: Bake the Cookies Bake for 9-11 minutes until the edges are set, rotating the pan halfway through for even cooking. Cool on the sheet for 2-3 minutes, then transfer to a rack to cool completely, ensuring they’re ready for filling without breaking.

9-Final Step: Assemble and Serve Once cooled, dust the top cookies with powdered sugar. Spread about 1 tablespoon of cranberry sauce on the bottom cookies and sandwich them with the dusted tops. Serve right away or store as needed, with options for dietary tweaks like using gluten-free flour if desired.