Merry Christmas, all! I was originally only going to post these cookies on Instagram, but they were just too good not to post here. I’m not someone who usually gravitates to sugar cookies, but I just cannot stop eating these.

I’ve always been intimidated by royal icing. Not just making it, but the idea of cleaning multiple bowls and icing tips right before Christmas has prevented me from even bothering the last couple of years. This year, I really wanted to make sugar cookies for our family’s Christmas Eve get together, but I figured there had to be an easier way.

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I’m super late in posting this, but I’m really excited to have participated in the Cookies for Kids’ Cancer Event organized by Julie at The Little Kitchen. A bunch of food bloggers from all around the web have been posting cookie recipes in order to raise money in the fight against pediatric cancer.

So far, we’ve raised $1750! The goal is $3000, so if you’d like to donate, follow the link here. It has been so nice to see people coming together for a great cause, especially during these stressful times. I already know that most people in the world are good, but this has been a good reminder of that.

I also love having an excuse to make cookies. If you’ve never made linzer cookies before, they are a lot like shortbread, but better. The addition of an egg yolk makes these already buttery cookies rich, but the almond flour keeps them light. The strawberry jam in between is made from scratch (although store bought will work) using this recipe, but I subbed balsamic vinegar for the lemon juice. The combination of strawberry and balsamic goes really well together, and also makes me feel more grown up while eating cookies. Win win.

The cookie recipe itself is adapted from Joy of Baking. I’ve tried so many linzer cookie recipes and this one is by far my favorite. It’s the perfect texture for rolling and doesn’t spread in the oven. If you want to make a vegan linzer cookie, you can try my recipe here that uses coconut oil.

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