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Delightful Cinnamon Cranberry Orange Linzer Cookies

Cinnamon Cranberry Orange Linzer Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries chopped
  • Zest of 1 orange
  • Powdered sugar for dusting optional

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, cinnamon, and salt.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, mixing until combined.
  5. Gradually blend in the dry ingredients until just combined.
  6. Fold in the chopped cranberries and orange zest gently.
  7. Chill the dough for at least 30 minutes to help solidify the butter.
  8. On a lightly floured surface, roll out the dough to about 1/4 inch thick.
  9. Cut out cookie shapes with your preferred cookie cutter and transfer to baking sheets lined with parchment paper.
  10. Cut out shapes in half of the cookies to create a window for the filling.
  11. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
  13. Dust the cooled top cookies with powdered sugar before pairing them with their base halves and spreading cranberry filling in between.
  14. Store the cookies in an airtight container once assembled and enjoy!