These Chocolate Linzer Cookies are a rich, chocolatey twist on the classic holiday favorite, and they’re just as beautiful as they are delicious. The dough is made with finely ground hazelnuts and cocoa powder, giving the cookies a deep, nutty flavor and that delicate, crisp-but-tender texture Linzer cookies are known for. Once baked, they’re sandwiched together with creamy Nutella and finished with a light dusting of powdered sugar for that signature look everyone loves! They’re the kind of cookie that feels special without being fussy, perfect for holiday cookie boxes, dessert trays, or a cozy afternoon baking project when you want something a little extra. Rich, balanced, and not overly sweet, these chocolate Linzer cookies disappear fast, so you may want to make a double batch!
What Is This Recipe Exactly? (Chocolate Linzer Cookies)
Chocolate Linzer Cookies are a chocolate-based version of traditional Linzer cookies, which originated as a sandwich cookie made from a nut-based dough and filled with jam. In this recipe, finely ground hazelnuts and cocoa powder are mixed into a buttery dough, then rolled out, cut into shapes, baked, and sandwiched together with Nutella instead of jam.
The result is a cookie that’s crisp at the edges, tender in the center, lightly nutty, and deeply chocolatey. The powdered sugar on top isn’t just for looks, it adds a soft sweetness that balances the richness of the Nutella filling. These cookies are elegant without being fussy and taste even better after they’ve had a few hours to rest and soften slightly.
Why This Recipe Works
This recipe works so well because every ingredient and step has a purpose.
- Hazelnuts + Nutella create a natural flavor pairing that feels intentional and balanced.
- Only one egg yolk adds richness without making the dough too cakey.
- Chilling the dough prevents spreading and keeps the cookie shapes clean and defined.
- Cocoa powder deepens the chocolate flavor without making the cookies overly sweet.
- Nutella filling stays smooth and creamy even after the cookies soften, unlike some jam fillings that can soak into the cookie too much.
The texture is exactly what a Linzer cookie should be: delicate, not crumbly, sturdy enough to sandwich, and soft enough to bite into without crumbling everywhere. There’s just something about Linzer cookies that feels instantly special. Maybe it’s the delicate cut-out tops dusted with powdered sugar, or the way the filling peeks through like a little window of sweetness. These Chocolate Linzer Cookies take that classic idea and turn it into something extra cozy and indulgent by adding cocoa, finely ground hazelnuts, and a generous layer of creamy Nutella right in the center.
Why You’ll Love This Recipe
- These cookies look bakery-quality, perfect for gifting or entertaining.
- The chocolate-hazelnut flavor combo feels indulgent but not overwhelming.
- They’re make-ahead friendly, which is huge during busy holiday weeks.
- You can customize the shapes, fillings, and even the sweetness level.
- They store beautifully and actually get better after sitting for a bit.
If you love cookies that feel special but still approachable, this recipe checks every box. This is the kind of cookie recipe I pull out when I want something that looks bakery-worthy but still feels doable at home. They’re not overly sweet, they have a rich chocolate flavor without being heavy, and the Nutella filling ties everything together in the best way. Perfect for holidays, cookie boxes, or those moments when you just want to bake something that feels a little more special than your everyday chocolate chip cookie.
Ingredient Breakdown: What They Do
All-Purpose Flour
Provides structure to the cookies. Spoon and level for accuracy to avoid dry dough.
Cocoa Powder
Adds rich chocolate flavor. Use unsweetened cocoa powder for best results.
Finely Ground Hazelnuts
This is where the signature Linzer texture comes from. Hazelnuts add richness, flavor, and a tender crumb.
Salt
Balances sweetness and enhances the chocolate flavor.
Unsalted Butter
Creates a rich, buttery base. Softened butter helps the dough mix evenly.
Granulated Sugar
Sweetens the dough and helps create a crisp-tender texture.
Egg Yolk
Adds richness and helps bind the dough without making it puffy.
Vanilla Extract
Rounds out the chocolate and nut flavors.
Nutella
Acts as the filling and flavor centerpiece. Creamy, smooth, and perfectly sweet.
Powdered Sugar
Used for dusting and finishing — it adds sweetness and that classic Linzer look.
When to Serve / Serving Ideas
- Holiday cookie trays and dessert tables
- Homemade food gifts
- Afternoon coffee or tea treats
- Valentine’s Day or special occasions
- Cookie exchanges
- Elegant brunch desserts
These cookies also make a great addition to mixed cookie boxes because they add visual variety and a different texture than drop cookies.
Why These Are Perfect for Christmas Cookie Trays
Chocolate Linzer Cookies are one of those cookies that instantly elevate a Christmas cookie tray. The cut-out tops dusted with powdered sugar make them look special and festive, and that little peek of Nutella in the center always catches the eye. They add variety to a tray filled with drop cookies, bars, and fudge, both in appearance and texture.
Because these cookies are thinner and more delicate than chunky cookies, they balance out heavier treats like brownies, peanut butter blossoms, or chocolate crinkle cookies. The chocolate hazelnut flavor also feels very “holiday,” rich and cozy without being overly sweet, which makes them appealing to both kids and adults.
Another reason they work so well for Christmas cookie trays is how neatly they stack and store. They don’t crumble easily once sandwiched, they hold their shape beautifully, and they still look great after sitting out for a while. That makes them ideal for parties, family gatherings, and cookie exchanges where the tray may be out for hours.
If you’re gifting cookie trays, these are a standout choice. They look bakery-quality, travel well, and feel like the kind of cookie people assume took a lot of effort, even though the process is very manageable at home. Every tray needs at least one “fancy-looking” cookie, and these Chocolate Linzer Cookies fill that role perfectly.
Make Ahead & Storage Tips
You can prepare this recipe in stages:
- Dough: Can be made up to 2 days ahead and kept refrigerated.
- Baked cookies (unfilled): Store in an airtight container for up to 5 days.
- Assembled cookies: Best eaten within 3 days, but can last up to a week refrigerated.
Store assembled cookies in a single layer if possible to protect the powdered sugar and filling.
Variations & Substitutions
- Use almonds instead of hazelnuts for a milder flavor.
- Swap Nutella for chocolate ganache or chocolate buttercream.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Use different cookie cutter shapes for holidays or themes.
- Make them gluten-free with a 1:1 gluten-free flour blend (results may vary slightly).
Budget Breakdown
Approximate cost breakdown (prices vary by location):
- Butter: $2.50
- Flour, cocoa, sugar, salt: $2.00
- Hazelnuts: $3.50
- Nutella: $3.50
Estimated total: $11–12 for 25–28 sandwich cookies
That’s less than $0.50 per cookie for a bakery-style treat.
Troubleshooting Tips
- Cookies spreading too much: Dough wasn’t chilled long enough or butter was too soft.
- Dough cracking when rolling: Let it sit at room temp for a few minutes.
- Cookies too hard: Overbaked — remove when edges are just set.
- Nutella sliding: Use less filling and gently press together.
Nutrition Information (Approximate, Per Sandwich Cookie)
- Calories: 180–200
- Fat: 11g
- Carbohydrates: 18g
- Sugar: 9g
- Protein: 3g
Values will vary depending on size and filling amount.
Frequently Asked Questions About Chocolate Linzer Cookies
Do Chocolate Linzer Cookies need to be chilled before baking?
Yes, chilling the dough is essential when making Chocolate Linzer Cookies. Because this dough contains a high amount of butter, cocoa powder, and finely ground hazelnuts, it softens quickly at room temperature. Chilling the dough helps the butter firm back up, which keeps the cookies from spreading too much in the oven and helps them hold their shape. If you skip this step, the cookies can turn flat or lose the definition of the cut-out shapes. For best results, chill the dough for at least one hour, or overnight if you have the time.
Why are my Chocolate Linzer Cookies spreading too much in the oven?
If your Chocolate Linzer Cookies are spreading, the most common reason is that the dough is too warm. This can happen if the butter was overly soft, the dough wasn’t chilled long enough, or the kitchen is warm. Another cause can be rolling the dough too thin. To fix this, chill the dough longer, work in small batches, and if needed, place the cut cookies in the freezer for 10 to 15 minutes before baking. This extra step can make a huge difference.
Can I make Chocolate Linzer Cookies ahead of time?
Chocolate Linzer Cookies are an excellent make-ahead cookie, especially for the holidays. You can prepare the dough up to two days in advance and keep it wrapped tightly in the refrigerator. You can also bake the cookies ahead of time and store them unfilled in an airtight container for several days. Assemble the cookies with Nutella the day you plan to serve them for the best appearance, or a few hours before if you prefer a slightly softer texture.
How long do Chocolate Linzer Cookies stay fresh?
Once assembled with Nutella, Chocolate Linzer Cookies stay fresh at room temperature for up to three days when stored in an airtight container. If refrigerated, they can last up to one week. Over time, the Nutella filling softens the cookies slightly, which many people actually prefer. If you want them to stay crisp longer, store the cookies unfilled and assemble just before serving.
Can Chocolate Linzer Cookies be frozen?
Yes, Chocolate Linzer Cookies freeze very well. For best results, freeze the baked cookies before filling them. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container. They can be frozen for up to two months. Thaw at room temperature and fill with Nutella once fully thawed. Freezing assembled cookies is not recommended, as the filling can become grainy when thawed.
Why do my Chocolate Linzer Cookies taste greasy?
Greasy cookies are usually caused by butter that was too soft or partially melted before mixing. The butter should be softened but still cool to the touch, not shiny or oily. Another cause can be overmixing the dough, which warms the butter too much. To avoid this, mix just until combined and chill the dough before rolling and baking.
Do traditional Linzer cookies contain eggs?
Traditional Linzer cookies often contain little or no egg. This Chocolate Linzer Cookie recipe uses one egg yolk, which adds richness and helps bind the dough without making the cookies puffy or cake-like. Using only the yolk keeps the cookies tender while still maintaining that classic shortbread-style texture Linzer cookies are known for.
Can I substitute a different filling instead of Nutella?
Yes, Nutella can be replaced with other fillings if needed. Raspberry jam, apricot jam, chocolate ganache, or chocolate buttercream all work well in Chocolate Linzer Cookies. Keep in mind that jam fillings will soften the cookies more quickly than Nutella, so assemble them closer to serving time if using jam.
What type of cocoa powder works best for Chocolate Linzer Cookies?
Unsweetened cocoa powder works best for this recipe. A good-quality cocoa powder will give the cookies a deeper chocolate flavor without making them overly sweet. Dutch-processed cocoa can be used, but it will result in a slightly darker cookie with a smoother chocolate taste.
Why are my Chocolate Linzer Cookies dry or crumbly?
Dry or crumbly cookies are usually caused by too much flour or overbaking. Always spoon and level your flour instead of scooping directly from the bag. Bake the cookies just until the edges are set and lightly golden. They will continue to firm up as they cool, so removing them at the right time is important.
Can I make Chocolate Linzer Cookies without nuts?
Yes, but the texture will be different. Hazelnuts are a key component of traditional Linzer cookies and provide tenderness and flavor. If you need a nut-free version, you can replace the ground hazelnuts with additional flour, but the cookies will be less delicate and slightly firmer.
Why do my cut-out shapes lose their definition?
Loss of shape is usually due to warm dough. Make sure the dough is well chilled before rolling, and if needed, chill the cut cookies before baking. Using sharp cookie cutters also helps keep clean edges.
Are Chocolate Linzer Cookies good for Christmas cookie trays?
Chocolate Linzer Cookies are perfect for Christmas cookie trays because they add visual variety and a more elegant look compared to drop cookies. They hold their shape well, stack neatly, and offer a different texture that balances heavier holiday cookies. The chocolate hazelnut flavor also fits perfectly with traditional Christmas desserts.
Do Chocolate Linzer Cookies soften over time?
Yes, and this is completely normal. After the cookies are sandwiched with Nutella, the filling slightly softens the cookies over several hours. Many people prefer this texture, as it makes the cookies more tender and easier to bite.
Can I double this Chocolate Linzer Cookie recipe?
Yes, this recipe doubles well. Just be sure to divide the dough into smaller portions for chilling so it firms up evenly. Working in batches also helps keep the dough cool while rolling and cutting.
My Personal Kitchen Notes
This is one of those recipes where patience really pays off. The first time I made these, I rushed the chilling step and immediately regretted it. Once I slowed down and let the dough chill properly, everything fell into place. I also love how forgiving this dough is, if it cracks a bit, you can patch it back together easily. The Nutella filling is always the favorite in my house, and I’ve learned that a little goes a long way. Letting the cookies sit assembled for a few hours really does make them taste better, softer, and more cohesive.
My Final Thoughts
These Chocolate Linzer Cookies (Nutella Sandwich Cookies) are one of those recipes that feel truly special without being intimidating. They’re rich, elegant, and satisfying, with a flavor combination that feels both classic and indulgent. Whether you’re baking for the holidays, gifting, or just treating yourself, this is a recipe worth making again and again. If you love cookies that look beautiful, taste incredible, and feel like they came from a real home kitchen, this one belongs in your rotation.
Cookie Recipes
- Decorated Sugar Cookies
- Christmas Gingerbread Cookies
- Biscoff Snickerdoodle Cookies
- New York Cheesecake Stuffed Cookies
Chocolate Linzer Cookies
Ingredients
- ¾ cup all-purpose flour spoon and level
- ⅓ cup + 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.
- 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). 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 at least 1 hour (or overnight).
- Preheat oven to 350°F. 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.
- Spread ~1 tsp of Nutella on each solid base cookie. Gently sandwich with a sugar-dusted top.
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