Nutella Linzer Cookies
Delicious Nutella Linzer Cookies – Tender and buttery chocolate shortbread cookies glazed with an easy pink royal icing and filled with creamy Nutella!
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!!
Notes
Butter - If you are using unsalted butter, add ½ fine salt. Mix it with your dry ingredients.
Baking Multiple Trays - I always prefer to bake 1 cookie sheet at a time, but feel free to bake 2 at a time. Just remember to rotate them in half way through.
Storage - Store in an airtight container at room temperature and enjoy for about a week.
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