cranberry linzer cookies

This post of sponsored by Domino® Sugar. All opinions are 100% my own.

There’s a chill in the air and the days are starting to get shorter! This only means one thing—the holidays are right around the corner! One thing I absolutely love doing when the weather gets colder is baking. The oven warms up the house and the house is filled with the most incredible smells of warm baked goods.

This year is going to be a huge holiday baking year for me! I’m planning on bringing lots of goodies over to family gatherings for Thanksgiving and Christmas and all the other “just because” gatherings for friends too! Getting a head start! Hey, if my family can send out the Secret Santa email invites in October, I can plan my Christmas baking in October!


I’m so glad I have the help of Domino® Sugar this year! I’ve used their products pretty much all my life but I’m crazy excited about their new Domino® Golden Sugar! As a lover of sugar that is less processed and richer in flavor profile, it’s perfect to include in all my baking (and caffeine) needs! The best thing about this sugar (other than it’s hint of molasses flavor)? You don’t need to do any complicated conversions when baking with it! 1 cup of Domino® Golden Sugar equals 1 cup of granulated sugar! Grab some on Amazon now!

Using Domino® Golden Sugar, I’ve made a holiday staple—linzer cookie sandwiches with the yummiest homemade cranberry jam!

makes about 15 cookies
Prep time: 45 minutes Cook time: 40 minutes


for cookies
¾ cup (12 tablespoons) unsalted butter, softened
½ cup Domino® Golden Sugar
1 tablespoon lemon zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup and 2 tablespoons unbleached all purpose flour
¾ cup almond flour
3 tablespoons Domino® powdered sugar, for dusting

for cranberry jam
1 ½ cup fresh of frozen cranberries
½ cup Domino® Golden Sugar
¼ cup water
¼ cup lemon juice


Combine flours in a bowl and mix well. Set aside.

In a bowl of a stand mixer (or with hand held mixer), cream butter and sugar together for 3 minutes. Add lemon zest and egg yolk. Beat to combine well. Beat in vanilla. On slow speed, add flours and mix until just incorporated. Do not over mix.

Place half of the dough on a large section of plastic wrap. With the sides of the plastic wrap, mold the dough into a round disc and wrap tightly. Repeat with other half and refrigerate for at least 30 minutes to firm up.

Roll out each disc of dough in between 2 sheets of plastic wrap or parchment paper so that dough is 1/4 inch thick. With a linzer cookie cutter, cut out as many rounds as possible and place on baking sheet lined with parchment paper. Place baking sheet into refrigerator to chill. Repeat with other disc of dough and cut out the centers with a smaller cookie cutter with shape of your choice. Chill the trays of cookie dough for 30 minutes.

Preheat oven to 350 degrees F. Bake cookies for 10-12 minutes, until the edges have turned golden brown and cookies are set. Cool completely.

In a medium saucepan, combine cranberries, Domino® Golden Sugar, water, and lemon juice over medium heat, stirring constantly. Bring mixture to a boil and then lower heat to a simmer. Mash up the cranberries as they are simmering. Simmer mixture for about 8-10 minutes, until mixture thickens slightly. Remove from heat and pour mixture into a fine mesh strainer over a bowl. With a rubber spatula or the back of a spoon, push the jam through the strainer and discard the pulp. Cover the jam with plastic wrap and set aside to cool completely.

Turn all the bottom cookies upside down. Lay out all the tops (with centers cut out) and dust lightly with powdered sugar. Spread ½ tablespoon of cooled jam on the bottoms and carefully sandwich them with the tops.

Additional Tips:
1. Cookie dough can be made up to 3 days ahead of time—tightly wrapped in plastic wrap, kept in refrigerator.
2. Cranberry jam can be made up to 2 weeks ahead of time, kept in an air tight container in refrigerator.


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