If you like linzer cookies almost as much as chocolate and hazelnut, this holiday cookie recipe is for you!
These chocolate lovers linzer cookies are perfect for this year’s cookie swap. The dough is packed with finely ground hazelnuts and cocoa giving it a rich and nutty flavor. And the cookies are sandwiched between super smooth Nutella, adding a creamy chocolate-hazelnut layer. Which, if you ask me, pairs perfectly with the buttery and oh-so-crisp cookies. And finally, a light dusting of powdered sugar is the finishing touch that gives these linzer cookies that snowy holiday vibe.
Similar to my last Christmas sandwich cookies, I think you’re going to want to try these asap!
Ingredients for Linzer Cookies
- ¾ cup all-purpose flour, spoon and level
- ⅓ cup + 2 tbsp cacao powder – Use good-quality unsweetened cocoa powder for a deeper chocolate taste.
- 1 cup finely ground hazelnuts (lightly toasted for more flavor)
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup Nutella
- powdered sugar, for dusting
How to Make Chocolate Hazelnut Cookies
1. Toast the hazelnuts for a couple of minutes. Only lightly toasted. Then, grind them finely.
Toasting hazelnuts lightly (just until fragrant) brings out their nutty flavor. But don’t over-toast, or they’ll turn bitter.
2. Next, in a bowl, whisk together flour, cacao powder, ground hazelnuts, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Then, add the egg yolk and vanilla. Mix until smooth.
4. Add dry ingredients and mix just until combined. Dough will be soft but not sticky.
5. Divide the dough into two, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. Roll dough to about ⅛–¼ inch (3-5 mm) thick on a large piece of parchment paper or lightly floured surface.
8. For half the cookies, cut a small shape (heart, star, or circle) in the center. For the other half, cut flat rounds. These two will make the tops of your sandwich cookies.
*If the weather is warm, place baking sheets in the freezer for 10 to 15 minutes before baking. Place cookies on sheets and bake 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
Note: Linzer cookies should be just set when they come out of the oven. They’ll continue to firm up as they cool. Over baking can make them hard.
9. Dust cut-out tops with powdered sugar. Then, spread approximately 1 tsp of Nutella on each solid base cookie. Gently sandwich with a sugar-dusted top.
And that’s it! I hope you’ll give this chocolate linzer cookie recipe a try, whether it’s for holiday entertaining or just as a tasty weekend treat. The sweetness balanced with that deep, toasty flavor is a combo you won’t want to miss.
Recipe Notes
The dough will feel soft right after mixing, but should not be sticky. Chilling is key because it helps the dough firm up. Making it easier to roll and cut.
If it’s a warm day, freezing the cut cookies for a few minutes before baking helps them keep their shape.
Sandwiching cookies a few hours ahead allows them to soften slightly, making them more delicate to bite.
Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Linzer Cookies for Chocolate Hazelnut Lovers
Equipment
- 2 baking sheets lined with parchment paper
- 1 large bowl
- hand mixer or stand mixer
Ingredients
- ¾ cup all-purpose flour spoon and level
- ⅓ cup + additional 2 tbsp cacao powder
- 1 cup finely ground hazelnuts lightly toasted for more flavor
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup Nutella
- powdered sugar for dusting
Instructions
- Toast the hazelnuts for a couple of minutes. Only lightly toasted. Then, grind them finely.
- Next, in a bowl, whisk together flour, cacao powder, ground hazelnuts, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Then, add the egg yolk and vanilla. Mix until smooth.
- Add dry ingredients and mix just until combined. Dough will be soft but not sticky.
- Divide the dough into two, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Roll dough to about ⅛–¼ inch (3-5 mm) thick on a large piece of parchment paper or lightly floured surface.
- For half the cookies, cut a small shape (heart, star, or circle) in the center. For the other half, cut flat rounds. These two will make the tops of your sandwich cookies.*If the weather is warm, place baking sheets in the freezer for 10 to 15 minutes before baking. Place cookies on sheets and bake 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
- Dust cut-out tops with powdered sugar. Then, spread approximately 1 tsp of Nutella on each solid base cookie. Gently sandwich with a sugar-dusted top.
- And that's it! I hope you'll give this chocolate linzer cookie recipe a try, whether it's for holiday entertaining or just as a tasty weekend treat. The sweetness balanced with that deep, toasty flavor is a combo you won't want to miss.
