Dessert

Chocolate Linzer Cookies Recipe

ByJulian Dempsey November 25, 2025November 25, 2025

Introduction

These chocolate linzer cookies combine a rich cocoa dough with a sweet chocolate-hazelnut filling and a dusting of sparkling sugar on top. They offer a delightful twist on the classic linzer cookie, making them perfect for holidays and special occasions. Surprisingly easy to make, these cookies are sure to impress both in flavor and presentation.

A close-up view shows a stack of two chocolate cookies shaped like flowers with scalloped edges, with a glossy dark chocolate filling sandwiched in the middle layer. The top cookie has coarse sugar crystals sprinkled over its rough, crumbly surface. The stack is placed on a white plate, set on a white marbled textured surface, with a few sugar crystals scattered around. In the background, out-of-focus similar cookies add depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (softened to room temperature)
3/4 cup Dutch process cocoa powder (for rich chocolate flavor)
1 tsp salt
3/4 tsp baking powder
1 tsp vanilla extract
1 cup sugar
1 egg (room temperature)
1.5 cups all-purpose flour (King Arthur all-purpose works best)
1/2 cup chocolate-hazelnut spread (such as Nutella)
Sparkling sugar (optional, for topping)

Instructions

Step 1: Sift together the flour, Dutch process cocoa powder, salt, and baking powder in a medium bowl to remove clumps and evenly distribute ingredients. Set aside.
Step 2: In a large bowl, beat the softened butter and sugar using an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy. Scrape down the sides of the bowl occasionally.
Step 3: Add the room-temperature egg and vanilla extract to the butter mixture and beat until fully combined, about 1 minute. Scrape the bowl to remove any streaks.
Step 4: Stir the dry ingredients into the wet mixture with a spatula until a dough forms. Avoid overmixing. Divide the dough in half, wrap each in plastic wrap, and chill for 30 to 60 minutes, or up to overnight for deeper flavor.
Step 5: Preheat the oven to 350°F and line baking sheets with parchment paper. Roll one portion of dough between two sheets of parchment to an even 1/8-inch thickness. Chill the rolled dough on a baking sheet for 1 hour.
Step 6: Remove the top parchment and cut out 2-inch circles. Place them about 1 inch apart on the baking sheet. From half the cookies, cut out smaller center circles (3/4 to 1 inch) to create windows. Sprinkle sparkling sugar on window cookies if using. Chill cut cookies for 15 minutes before baking.
Step 7: Bake cookies for 7 to 10 minutes until edges are set but centers are still slightly soft. Cool completely on the baking sheets for at least 15 minutes.
Step 8: Spread about 1 tablespoon of chocolate-hazelnut spread on the flat bottom side of each whole cookie. Sandwich with a cut-out cookie, pressing gently so the filling shows through the window.

Tips & Variations

Use Dutch process cocoa powder for a smoother, less bitter chocolate flavor, but natural cocoa powder can be substituted if needed.
Any chocolate-hazelnut spread works well; alternatively, try raspberry jam or apricot preserves for a fruity twist.
If using salted butter, reduce added salt to ½ teaspoon.
Keep cut-out windows smaller to prevent filling from oozing and making cookies soggy.
Chilling the dough thoroughly before rolling and after cutting ensures the cookies hold their shape perfectly.

Storage

Store assembled cookies in an airtight container at room temperature for up to 4 to 5 days. If filled with Nutella, it’s best to enjoy them within 2 to 3 days to maintain crispness. Unfilled baked cookies can be frozen for up to 3 months; layer them with parchment paper in a freezer-safe container. Thaw at room temperature before adding filling.

How to Serve

The image shows a white plate filled with eight dark brown round cookies that have scalloped edges and a smooth, shiny chocolate-filled center. Each cookie is sprinkled with coarse white sea salt on top, adding texture contrast. The plate is on a white marbled surface, and a silver spoon rests beside the cookies. In the top left corner, there is a clear glass bowl containing glossy dark chocolate. A gray knitted fabric is placed near the plate, adding a soft texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch process?

Yes, you can use natural cocoa powder, but expect a slightly lighter color and a more acidic, sharper chocolate flavor compared to Dutch process cocoa.

How thick should I roll the dough?

Roll the dough to about 1/8 inch thickness. Rolling too thin can cause the cookies to break while assembling, while too thick may affect baking and texture.