These Nutella Linzer cookies are a delicious and festive twist on a classic sandwich cookie, featuring melt-in-your-mouth tender chocolate shortbread cookies and creamy Nutella!
♡ Why You Will Love These Nutella Linzer Cookies
- Only 6 ingredients.
- So easy to make. Shortbread cookies are some of the most easy cookies to make, as there are very minimal steps. Just like my, Brown Butter Pecan Cookies and Macadamia Nut Shortbread.
- Perfect for any occasion. These cookie sandwiches are perfect for birthdays, Valentine's Day, Mother's Day, Christmas or any special occasion.
- The dough can be made in advanced. You can prepare the dough in advance and store it in the fridge for up to 3 days before baking. When you are ready to roll out your dough, allow to sit on the counter to soften a bit.
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Ingredient Notes
Here are some notes about all the ingredients used in these Nutella Linzer. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies too dry and crumbly.
- Unsweetened Cocoa Powder - You can use natural cocoa powder, black cocoa powder or Dutch-process cocoa powder.
- Butter - I'm using salted butter, but if you only have unsalted butter, add ½ teaspoons fine salt. Make sure your butter is softened, as it will make it easier to whip.
- Powdered Sugar - Also known as icing sugar and confectioners' sugar. This is key to soft and tender shortbread cookies.
- Vanilla Extract - Adds extra flavor.
- Nutella - Nutella is one of my favorite spreads, but you can use any filling.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Nutella Linzer! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium bowl, mix together all-purpose flour and cocoa powder.
Step 2. Combine Butter & Sugar - In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, whisk together softened butter, powdered sugar and vanilla until light and fluffy. About 2 minutes.
Step 3. Combine Wet & Dry Ingredients - In 2 additions, sift in flour mixture and mix until just combined. The dough should be a bit sticky and hold together easily.
Step 4. Chill - Evenly divide the dough into 2 pieces and wrap in plastic wrap. Chill for at least 30 minutes.
Step 5. Cut out Cookies - On a floured work surface, roll your dough out to about ⅛ inch (3.1 mm) thickness. Lightly dip a cookie cutter of choice into flour and cut out your cookies. I used a 2.5 inch (6.3 cm) fluted cookie cutter. Gather the scraps, reroll and cut out more cookie.
Then, with a 1-inch (2.5 cm) round cutter, punch a hole in the center of half the cookies, while leaving the other half whole. Continue rolling out the second piece of dough.
Step 6. Freeze & Bake - With a metal spatula, carefully transfer the cookies to a parchment lined baking tray. Space them at least ½ inch apart. Place the trays of cookies in the freezer for 20 minutes before baking.
Bake at 350ºF (176ºC) for 10 to 12 minutes (depending on thickness). Allow to sit on the tray for several minutes, then transfer to a wire rack to cool completely.
Step 7. Assemble Nutella Linzer - Lightly dust the top cookies with powdered sugar.
Step 8. Flip the bottom cookies over and spread about 1 ½ teaspoons of the Nutella, stopping ⅛ inch from the edge.
Step 9 - Sandwich the top and bottom cookie together. Serve and Enjoy!!
Substitutions
- Butter - You can use unsalted or salted butter. If you're using unsalted butter, add ½ teaspoon of fine salt.
- Powdered Sugar - If you don't have any powdered sugar on hand, you can use ⅔ cup of granulated white sugar.
- Unsweetened Cocoa Powder - You can use natural cocoa powder, Dutch-process cocoa powder or black cocoa powder.
Variations
- Other Fillings - You can fill them with strawberry jam, raspberry jam, lemon curd, salted caramel or Biscoff cookie butter.
- Gluten-Free - You can replace with a 1-to-1 cup gluten-free flour blend.
Key Equipment
- Bowls
- Electric Mixer - You can use a stand mixer or hand-held mixer.
- Cookie Sheets
- Parchment Paper
- Plastic Wrap
- Cookie Cutters
Storage
- Baked Cookies at Room Temperature - Store baked cookies in an airtight container, on the counter for about a week.
- Raw Cookie Dough in the Refrigerator - The chocolate shortbread cookie dough will keep in the fridge for up to 3 days. Let the dough sit on the counter for 5 to 10 minutes or until warm enough to roll out.
- Raw Cookie Dough in the Freezer - I would recommend cutting out the cookies and then freezing them on a baking tray lined with parchment paper for 1 hour. Transfer to a freezer bag and keep in the freezer for up to 2 months. Bake from frozen.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't skip chilling the dough. The best part about shortbread cookies is that it's full of butter. To prevent the cookies from spreading and losing its beautiful shape, we will need to chill the dough several times.
If at any point the dough gets too soft, pop it back in the fridge to firm up.
When cutting the cookies, dip the cutter into flour to help them release easier.
You can get pretty creative with linzer cookies. Use any cookie cutter shape and size and have fun with the center cutout of the top cookie. Hearts, stars, holiday shapes and more! Keep in mind that if your cookie is larger, they may take longer to cook.
FAQ
Linzer cookies originally hail from the country of Austria and are usually served around Christmas time! Traditionally, linzer cookies feature a sandwich of buttery shortbread cookies made with almond flour, and are then filled with jam. Nowadays, linzer cookies can be eaten anytime of the year and are made with different kinds of nuts and various fillings. Our cookies are filled with Nutella!
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📖 Recipe
Nutella Linzer Cookies
INGREDIENTS
Nutella Linzer Cookies
- 1 ¾ Cups (210g) All-Purpose Flour
- ½ Cup (42g) Unsweetened Cocoa Powder
- ½ Cup + 6 Tablespoons (198g) Salted Butter (see note below) softened
- 1 Cup (113g) Powdered Sugar
- 1 Teaspoon Vanilla Paste or Extract
- Heaping ½ Cup Nutella Spread
Instructions
- Combine Dry Ingredients - In a medium bowl, mix together all-purpose flour and cocoa powder.1 ¾ Cups (210g) All-Purpose Flour½ Cup (42g) Unsweetened Cocoa Powder
- Combine Butter & Sugar - In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, whisk together softened butter, powdered sugar and vanilla until light and fluffy. About 2 minutes.½ Cup + 6 Tablespoons (198g) Salted Butter (see note below)1 Cup (113g) Powdered Sugar1 Teaspoon Vanilla Paste or Extract
- Combine Wet & Dry Ingredients - In 2 additions, sift in flour mixture and mix until just combined. The dough should be a bit sticky and hold together easily.
- Chill - Evenly divide the dough into 2 pieces and wrap in plastic wrap. Chill for at least 30 minutes.
- Cut out Cookies - On a floured work surface, roll your dough out to about ⅛ inch (3.1 mm) thickness. Lightly dip a cookie cutter of choice into flour and cut out your cookies. For reference, I used a 2.5 inch (6.3 cm) fluted cookie cutter. Gather the scraps, reroll and cut out more cookie. Then, with a 1-inch (2.5 cm) round cutter, punch a hole in the center of half the cookies, while leaving the other half whole. Continue rolling out the second piece of dough.
- Freeze - With a metal spatula, carefully transfer the cookies onto a large baking sheet lined with parchment paper. Space them at least ½ inch apart. Place the trays of cookies in the freezer for 20 minutes before baking.
- Preheat Oven - Position a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Bake - Bake for 10 to 13 minutes (depending on thickness). Allow to sit on the tray for several minutes, then transfer to a wire rack to cool completely.
- Assemble Nutella Linzer - Lightly dust the top cookies with powdered sugar. Then flip the bottom cookies over and spread about 1 ½ teaspoons of the Nutella, stopping ⅛ inch from the edge. Finally, sandwich the top and bottom cookies together. Serve and Enjoy!!
Stacey says
These cookies were easy to make and SO delicious! You can change the cookie shape and color to fit any occasion. Love it! I will definitely be making these again soon!
Lisa says
Yes, Linzer cookies are so versatile. Thank you so much for trying this recipe! I’m SO happy you enjoyed them!