Strawberry Nutella Linzer Cookies Recipe layers buttery almond shortbread, glossy strawberry jam, and rich Nutella in one bite that tastes like a fancy bakery cookie and a childhood sandwich had a very delicious baby, and I mean that in the best way. This recipe works perfectly for bakers who want a showstopper cookie in about 2 hours total, including chill time, without complicated techniques. I tested these while my kid tried to steal the cut-out centers off the tray, so you can trust that they pass the “disappears quickly” test.
Why Make This Strawberry Nutella Linzer Cookies Recipe at Home
Homemade Strawberry Nutella Linzer Cookies taste fresher and more buttery than anything from a box. You control the thickness, the filling ratio, and the sweetness, so the cookies never taste cloying or dry.
You also shape them for any occasion: hearts for Valentine’s, stars for holidays, or simple circles when you just want cookies and not an art project. The dough handles well, and you can chill, roll, cut, and bake in stages, which helps if you juggle kids, pets, or a very opinionated oven.
“These Strawberry Nutella Linzer Cookies taste like a fancy patisserie treat, but the recipe feels simple enough for a cozy Sunday baking session.”
Ingredients You Need
Dry ingredients
- All-purpose flour: 2 ¼ cups
- Use a standard grocery brand; avoid cake flour, which makes the dough too soft.
- Finely ground almond flour: 1 cup
- Gives classic Linzer flavor and tenderness. Use blanched almond flour, not almond meal with skins.
- Granulated sugar: ½ cup
- Powdered sugar: ½ cup, plus extra for dusting
- Powdered sugar in the dough keeps the texture tender and slightly sandy.
- Fine sea salt: ½ teaspoon
- Ground cinnamon: ½ teaspoon
- Optional but adds a warm note that pairs nicely with Nutella and strawberry.
Wet ingredients
- Unsalted butter: 1 cup (2 sticks), softened to cool room temperature
- Use real butter, not margarine. I like European-style butter for extra richness, but any good supermarket butter works.
- Large egg yolk: 1
- Pure vanilla extract: 1 ½ teaspoons
- Almond extract: ¼ teaspoon
- Strong flavor, so measure carefully. It boosts the almond flour and makes the cookies smell like a bakery.
Fillings
- Nutella or chocolate-hazelnut spread: about ¾ cup
- Any smooth chocolate-hazelnut spread works. If you use a generic brand, taste it first and adjust the amount so the chocolate flavor stands out.
- Strawberry jam or preserves: about ¾ cup
- Use a thick, high-fruit jam so it does not run. If your jam looks loose, simmer it for 3 to 4 minutes to thicken, then cool before using.
- Seedless strawberry jam gives a smoother bite, but classic jam with seeds works fine.
Optional flavor boosters
- Fresh lemon zest: ½ teaspoon, finely grated
- Mix into the dough for a light citrus note.
- Extra ground cinnamon or cardamom: a pinch
- Sprinkle lightly over the finished cookies if you want a spiced finish.
Equipment list
- Stand mixer with paddle attachment or a hand mixer
- Large mixing bowl and medium bowl
- Measuring cups and spoons
- Fine-mesh sieve (for dusting powdered sugar and, if needed, thickening jam)
- Rolling pin
- Two baking sheets
- Parchment paper or silicone baking mats
- Two cookie cutters of the same shape:
- One larger (about 2 to 2 ½ inches) for the cookie base
- One smaller (about 1 inch) for the “window” cut-out
- Cooling racks
- Small offset spatula or butter knife for spreading fillings
Tips & Mistakes
- Chill the dough at least 1 hour so it rolls cleanly and holds sharp edges.
- Avoid overmixing the dough once you add flour, or the cookies turn tough instead of tender.
- Roll the dough to an even thickness of about ⅛ to ¼ inch so the tops and bottoms bake at the same rate.
- Cut an equal number of solid bottoms and “window” tops, or you end up with lonely tops that need a home.
- Dust the tops with powdered sugar before you sandwich them, so the sugar stays pretty and does not coat the jam.
- Use cool baking sheets, not hot ones, or the dough softens and spreads before it sets.
- Bake just until the edges look lightly golden; dark edges mean dry cookies.
- Let the cookies cool completely before filling, or the Nutella and jam slide off and make a sticky mess.
- Use thicker jam so it does not ooze out; cook runny jam briefly on the stove to tighten it up.
- Store the filled cookies in a single layer or with parchment between layers so they do not stick together.
How to Make Strawberry Nutella Linzer Cookies Recipe
Step 1: Mix the dough
Beat the softened butter, granulated sugar, and powdered sugar together in a large bowl until the mixture looks light and fluffy, about 2 to 3 minutes. Scrape down the bowl, then beat in the egg yolk, vanilla extract, and almond extract until smooth. If you use lemon zest, mix it in now.
In a separate bowl, whisk together the flour, almond flour, salt, and cinnamon. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the dough comes together and no dry streaks remain. The dough should feel soft but not sticky; if it feels very sticky, sprinkle in 1 to 2 extra tablespoons of flour and mix briefly.
Step 2: Chill and prep for rolling
Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and chill in the fridge for at least 1 hour and up to 2 days. This rest time lets the flour hydrate and keeps the cookies from spreading.
Line two baking sheets with parchment paper or silicone mats. Lightly flour your work surface and rolling pin so the dough does not stick. Set your cookie cutters nearby so you work quickly while the dough stays cool.
Step 3: Roll and cut the cookies
Unwrap one disc of dough and place it on the lightly floured surface. Roll it out gently to about ⅛ to ¼ inch thickness, turning the dough and dusting with a tiny bit of flour as needed so it does not stick. If the edges crack, press them back together with your fingers.
Use the larger cutter to cut as many shapes as you can. Transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, press them together, chill for 10 minutes, then roll again.
Step 4: Cut the “window” tops
Count how many solid cookies you cut, then roll out the second disc of dough to the same thickness. Cut the same number of shapes with the larger cutter. On half of those shapes, use the smaller cutter to cut out a center “window” to show the jam and Nutella.
Transfer the tops and the small cut-out centers to the baking sheets. You can bake the tiny centers as bonus snack cookies. If the dough softens, slide the baking sheets into the fridge for 10 to 15 minutes before baking.
Step 5: Bake the cookies
Heat the oven to 350°F (175°C). Bake one sheet at a time on the middle rack for 9 to 12 minutes, until the edges look just lightly golden and the centers look set. The tops usually bake a bit faster than the bottoms, so keep an eye on them.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer them carefully to a cooling rack and let them cool completely. Repeat with the remaining cookies.
Step 6: Prep the fillings
While the cookies cool, stir the Nutella in a small bowl until it looks smooth and spreadable. If it feels stiff, warm it briefly by setting the bowl over a bowl of warm water and stirring until it loosens. Do not heat it so much that it turns runny.
Spoon the strawberry jam into another bowl and stir it to loosen. If the jam looks thin, simmer it in a small saucepan over low heat for 3 to 4 minutes until it thickens slightly, then cool it to room temperature. Thick jam holds its shape and gives neat cookie centers.
Step 7: Dust the tops
Place the “window” tops on a wire rack or a sheet of parchment. Sift powdered sugar over the tops until they look evenly coated. Dusting before assembly keeps the sugar off the jam and Nutella so the centers stay shiny and bright.
Leave the bottoms plain and undusted. The clean surface helps the fillings grip the cookie. This step also keeps your fingers a little less sticky, which always feels like a win.
Step 8: Fill and sandwich
Lay all the solid bottom cookies out, flat side up. Spread a thin layer of Nutella on each bottom cookie, about ½ teaspoon to 1 teaspoon depending on the size. Top the Nutella with a small dollop of strawberry jam in the center, about ½ teaspoon.
Gently place a powdered-sugar-dusted top cookie over each filled bottom, lining up the edges. Press lightly so the fillings spread to the edges of the window without oozing out. Let the assembled Strawberry Nutella Linzer Cookies sit for 20 to 30 minutes so the fillings settle and the cookies soften slightly.
Variations I've Tried
I swapped the strawberry jam for raspberry jam and kept the Nutella, and the tart berries balanced the chocolate in a really nice way. I also tried a version with only Nutella and a sprinkle of chopped toasted hazelnuts inside, which tasted like a crunchy chocolate-hazelnut sandwich cookie. Another fun twist used lemon curd with a thin smear of Nutella, which gave a bright, tangy chocolate combo that surprised everyone in a good way.
You can also skip Nutella and use a chocolate spread made with dark chocolate if you prefer less sweetness. If you bake for someone who avoids nuts, use all-purpose flour only and a chocolate spread without hazelnuts, then skip the almond extract. The texture changes slightly but still tastes buttery and tender.
How to Serve Strawberry Nutella Linzer Cookies Recipe
Serve Strawberry Nutella Linzer Cookies on a pretty plate with cold milk, hot chocolate, tea, or your favorite coffee drink. The cookies already bring a lot of flavor, so you do not need extra toppings, but a few fresh strawberries on the side look nice. These cookies fit dessert trays, holiday cookie boxes, birthday parties, or just a Tuesday afternoon snack situation. Kids usually grab the ones with the biggest jam windows, so you might cut a few extra “peekaboo” tops for them.
How to store
- Store filled Strawberry Nutella Linzer Cookies in an airtight container at room temperature for 2 to 3 days.
- For longer storage, keep them in the fridge for up to 1 week; bring them to room temperature before serving so the texture softens.
- Freeze unfilled baked cookies in a single layer, then move them to a freezer bag or container and freeze for up to 2 months.
- Freeze the filled cookies on a tray until firm, then store them in a container with parchment between layers for up to 1 month; thaw at room temperature in the closed container to avoid condensation.
- Skip the microwave for reheating; instead, let cookies come to room temperature or warm unfilled cookies in a low oven at 275°F for 3 to 5 minutes, then cool slightly before filling.
Strawberry Nutella Linzer Cookies Recipe
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Working with one dough disk at a time, roll the dough out on a lightly floured surface to about 1/8-inch thickness.
- Use a round or fluted cookie cutter (about 2 inches) to cut out cookies. For half of the cookies, use a small cutter to remove the centers to create “window” tops.
- Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10–12 minutes, or until the edges are just turning golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once completely cooled, spread about 1 teaspoon of Nutella onto the bottom side of each solid cookie.
- Top the Nutella with about 1 teaspoon of strawberry jam, keeping the filling slightly away from the edges.
- If desired, lightly dust the cut-out “window” cookie tops with powdered sugar.
- Place a dusted top cookie over each filled bottom cookie and gently press to create sandwich cookies with a visible strawberry Nutella center.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Notes
Approximate per 1 sandwich cookie: 150 calories; fat 8 g; saturated fat 4 g; carbohydrates 18 g; fiber 1 g; sugars 10 g; protein 2 g; sodium 60 mg. Values will vary based on exact ingredients, brands, and portion size.
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