Black Cherry Chocolate Linzer Cookies

My First Linzer Mistake

I made these cookies wrong the first time. I was in a hurry. I didn’t chill the dough. What a mess! The dough stuck to everything. My rolling pin, the counter, my fingers. I still laugh at that.

That chill time matters. It lets the butter firm up. Then the dough behaves. It rolls out like a dream. It holds its shape in the oven. Patience makes a better cookie, I learned. Have you ever rushed a recipe and had it go funny?

The Flavor Magic

Almond and cherry are old friends. They love each other. The cinnamon is my little secret. It adds a warm hug in the background. Doesn’t that smell amazing when they bake?

Then comes the chocolate. It bridges the tart cherry and sweet cookie. Fun fact: The Linzer cookie is named after a city in Austria, Linz! It’s like a little sandwich of joy. Which part do you think you’d like best—the jam, the chocolate, or the spiced cookie?

Why The Little Steps Matter

Rolling the dough just once more is important. If you work it too much, the cookies get tough. We want them tender. That’s why we re-roll the scraps only once.

Letting the sheets cool is another quiet step. If you put dough on a hot sheet, it starts melting. Then your shapes get blurry. Good things come from these small, careful acts. It teaches us to be present. What’s a small step in cooking you used to skip but now always do?

The Jam Window

I love the cut-out top cookie. That little window shows off the jewel-red jam. It makes the cookie special. It says someone took their time to make it.

Dusting the sugar on last is key. If you do it too early, the sugar melts into the jam. You lose that pretty snowy look. That final touch makes everyone smile. It turns food into a gift.

Make Them Your Own

You can change these up. Try raspberry jam instead of cherry. Use a heart-shaped cutter for Valentine’s Day. The dough is your canvas.

The most important ingredient is joy. Share them with someone. Wrap a few in a napkin for a friend. Food made with love tastes better. It just does. Will you try making these for a special someone soon?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 ⅓ cups (11 ⅔ ounces/331 grams)
Baking powder	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	½ teaspoon
Unsalted butter, softened	12 tablespoons
Superfine sugar	1 cup (7 ounces/198 grams)
Large eggs	2
Almond extract	½ teaspoon
Bittersweet chocolate chips	1 cup (6 ounces/170 grams)
Black cherry preserves	1 cup
Confectioners’ sugar	As needed for dusting	For serving

My Black Cherry Chocolate Linzer Cookies

Hello, my dear. Come sit at the counter. I want to tell you about these cookies. They are my fancy sandwich cookies. I make them for special afternoons. The chocolate and cherry just sing together. Doesn’t that smell amazing?

My granddaughter calls them my “stained glass” cookies. She loves the little window in the top. I still laugh at that. The dough is simple to bring together. Just remember to give it a good, long rest in the fridge. Patience makes a tender cookie.

Now, let’s get our hands dusty with flour. I’ll walk you through it step-by-step. It’s like a little cookie puzzle. And it’s so much fun to put together.

Step 1: First, we mix our dry friends in a bowl. Flour, baking powder, salt, and cinnamon. Now, cream the butter and sugar until it’s light and fluffy. It should look like pale clouds. Add the eggs and almond extract. It will smell like a bakery already. Gently mix in the flour mixture. Then wrap the dough and let it nap in the fridge. (Hard-learned tip: Chilling the dough makes it much easier to roll later. Trust me!)

Step 2: Time to roll! Let the dough soften just a bit on the counter. Roll one disk into a big, thin circle. Use your cookie cutter to make solid rounds. These will be the cookie bottoms. Bake them until the edges just kiss golden brown. Let them cool completely. Do you know why we let the baking sheets cool? Share below!

Step 3: Roll out the second disk just like the first. Cut out your rounds again. Now, take a smaller cutter. Make a little window in the center of each one. These are the pretty tops. Bake these cut-out cookies just like the others.

Step 4: The best part: assembly! Melt the chocolate chips slowly. I use the microwave at half power. Spread chocolate on the flat side of every solid cookie. Let it set. Then, add a dollop of that gorgeous cherry jam. Gently press a windowed cookie on top. Just before serving, dust them with a snow of powdered sugar.

Cook Time: About 30 minutes
Total Time: 2 hours (includes chilling)
Yield: About 2 dozen sandwich cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, play a little! Here are my favorite spins on this recipe. They are all delightful in their own way.

Orange Blossom: Use orange marmalade instead of cherry. Add a pinch of cardamom to the dough. So bright and sunny!

Peanut Butter Cup: Swap the chocolate for melted peanut butter chips. Use raspberry jam. It tastes just like a candy.

Winter Spice: Add a bit more cinnamon and a pinch of ginger to the dough. Use fig preserves. It feels so cozy and old-fashioned.

Which one would you try first? Comment below!

Serving Them Up with Style

These cookies are a show all by themselves. But I love to make a moment of it. Arrange them on a vintage plate. The powdered sugar looks so pretty against the dark jam. You could even serve them with a tiny scoop of vanilla ice cream on the side. The contrast is wonderful.

For drinks, I have two perfect matches. For the grown-ups, a small glass of ruby port wine is lovely. For everyone, a steaming mug of peppermint tea is just right. The mint is so refreshing with the rich chocolate. Which would you choose tonight?

Keeping Your Linzer Cookies Happy

These cookies keep well at room temperature. Just tuck them in an airtight container. They will stay lovely for up to three days. You can also freeze the baked, unfilled cookies for a month. Thaw them on the counter when you are ready.

I love to batch-cook the dough disks. I wrap them well and freeze them for a busy week. It feels like a gift from my past self. My first time, I forgot to label the freezer bag. I was so surprised to find cookie dough later!

This matters because good food should bring joy, not stress. Having a treat ready makes any day sweeter. Have you ever tried storing it this way? Share below!

Cookie Troubles and Easy Fixes

Is your dough too crumbly? It might be too cold. Let it soften on the counter for ten minutes. I once rolled cold dough and it cracked everywhere. A little patience makes it smooth.

Are the cookies spreading too much? Your dough may be too warm. Chilling the disks first is the key. This matters for pretty shapes. It builds your confidence when cookies look just right.

Is the jam leaking out? You might be using too much. Just two teaspoons is perfect. This matters for flavor balance. You want to taste the cookie and the cherry together. Which of these problems have you run into before?

Your Quick Cookie Questions

Q: Can I make these gluten-free?
A: Try a 1-to-1 gluten-free flour blend. The texture may be a bit more delicate.

Q: Can I make them ahead?
A: Yes! The dough disks keep in the fridge for two days. You can also freeze them.

Q: What if I don’t have almond extract?
A: Vanilla extract is a fine swap. The flavor will be different but still delicious.

Q: Can I double the recipe?
A: Absolutely. Just mix in two separate batches for the best results.

Q: Any optional tips?
A: A fun fact: The Linzer cookie is named after a famous Austrian tart! For a twist, try raspberry jam instead. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cookies. The little window of jam is my favorite part. It reminds me of stained glass. Baking is about sharing sweet moments.

I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Share your experience in the comments! Your stories make my day brighter.

Happy cooking!
—Grace Ellington.