Matcha-Cranberry Linzer Cookies

7. 10. 2025

Try an exciting alternative to the traditional Linnaeus candy. Add a little matcha powder to the batter and get a gorgeous green hue. Filling the cookies with delicious cranberry jam will be the star of any Christmas table.

What you will need

• 2 sticks unsalted butter, at room temperature
• ¾ cup confectioners’ sugar
• 1 large egg
• ½ teaspoon of vanilla extract
• ¼ teaspoon almond extract
• 2 1/4 cups plain flour
• 2 tablespoons matcha powder
• ½ teaspoon fine sea salt
• 1 1/2 cups cranberry jam

Method

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar until light and fluffy, about 4 minutes.
• Add the egg, vanilla, and almond extract and mix until combined, about 1 minute.
• Add the flour, matcha powder, and salt and mix until combined.
• Scrape the bowl’s sides well to ensure the batter is evenly mixed.
• Divide the dough in half.
• Wrap each half in plastic wrap and refrigerate for 20 minutes.
• Unwrap one piece of the dough and roll it out on a lightly floured surface to ¼ inch thick. 
• Cut out the dough using a 1½-inch round cutter. (These will be the bottom cookies.)
• Transfer the dough rounds to a parchment-lined baking sheet, spacing them about half an inch apart.
• Refrigerate while you work with the second piece of dough.
• Roll out the remaining dough to ¼ inch thick on a lightly floured surface. 
• Cut the dough using the same cutter; transfer the rounds to another parchment-lined baking sheet. 
• Use a small cutter (round is OK, or you can use a fun shape like a star) to cut out the center of each cookie. 
• Refrigerate the second baking sheet for 10 minutes.
• Preheat the oven to 325°F. 
• Bake (working in batches if necessary) until the rounds are lightly golden around the edges, 15 to 17 minutes.
• Allow to cool completely.
• Flip the bottom cookies over and dollop 1 tablespoon of the jam in the center of each one. 
• Dust the top cookies lightly with confectioners’ sugar and then place on top of the bottom halves. 
• The cookies will be kept for up to a week in an airtight container at room temperature.

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