Nutella Linzer Cookies Recipe tastes like a buttery hazelnut sandwich cookie with a soft crumb, crisp edges, and a rich chocolate-hazelnut center. It suits holiday cookie trays, weekend baking projects, or anyone who wants a showy cookie in about 1 hour of active time plus chilling. I bake these every December while my dog judges my powdered sugar mess from the doorway.
Why You Should Try This Nutella Linzer Cookies Recipe
These Nutella Linzer cookies bring together a tender, nutty cookie and a creamy chocolate-hazelnut filling that feels fancy but stays simple. The cut-out tops look bakery-level, yet the dough handles easily and forgives small mistakes.
You can prep the dough ahead, chill it, and bake when you feel like it, which helps during busy weeks. Kids love cutting the shapes, adults love eating them, and everyone loves that Nutella center.
“These Nutella Linzer Cookies disappeared from the cookie tray before the classic chocolate chips. The texture stayed tender for days, and the Nutella filling tasted even better on day two. My family now requests this recipe every holiday season.”
Ingredients You’ll Need
Dry ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground hazelnut flour or almond flour
- Use hazelnut flour for maximum Nutella flavor.
- Swap with almond flour if you cannot find hazelnut; the cookies still taste amazing.
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional but adds warmth)
Wet ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- Use real butter, not margarine, for the best flavor and texture.
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons pure vanilla extract
Filling and finish
- 3/4 to 1 cup Nutella or other chocolate-hazelnut spread
- Nutella spreads easily and sets nicely once the cookies rest.
- Use a store brand if you like; just choose a spread with a similar thickness.
- 1/2 cup powdered sugar, for dusting the tops
Equipment
- Mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Plastic wrap
- Rolling pin
- 2 baking sheets
- Parchment paper or silicone baking mats
- Linzer cookie cutter set or round / fluted cutters plus a small cutter for the center
- Cooling racks
- Fine mesh sieve for dusting powdered sugar
Tips & Tricks
- Chill the dough at least 1 hour so the cookies hold their shape and bake with clean edges.
- Roll the dough between two sheets of parchment to prevent sticking and extra flour.
- Keep the thickness around 1/8 to 3/16 inch so the cookies stay tender but not fragile.
- Cut an equal number of solid bottoms and cut-out tops so every cookie finds a partner.
- Dust the tops with powdered sugar before you sandwich them so the Nutella stays clean and glossy.
- Stir the Nutella to loosen it; if it feels stiff, warm it in the microwave for 5 to 10 seconds.
- Bake one tray at a time in the center of the oven for the most even browning.
- Rotate the baking sheet halfway through baking if your oven browns unevenly.
- Let the cookies cool completely before filling so the Nutella does not melt and run.
- Store the filled cookies overnight before serving if you want a softer, melt-in-your-mouth texture.
How to Make Nutella Linzer Cookies Recipe
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, hazelnut or almond flour, salt, and cinnamon. Break up any clumps in the nut flour so the dough stays smooth. Set the bowl aside.
Step 2: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes. Stop when the mixture looks pale and fluffy and no sugar grains stand out. Scrape down the bowl with a spatula so everything mixes evenly.
Step 3: Add egg, yolk, and vanilla
Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on low, then medium, until the mixture looks smooth and slightly thick. Scrape the bowl again so no streaks of egg remain.
Step 4: Combine wet and dry
Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until the dough comes together and no dry pockets remain. Use the spatula to fold in any flour from the sides and bottom of the bowl.
Step 5: Chill the dough
Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap. Place both disks in the fridge and chill for at least 1 hour, or up to 2 days.
Step 6: Prep the oven and pans
Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Keep one dough disk in the fridge while you work with the other so it stays firm.
Step 7: Roll the dough
Place one dough disk between two sheets of parchment. Roll it out to about 1/8 to 3/16 inch thickness. Peel off the top sheet of parchment and lightly flour the surface if the dough feels sticky.
Step 8: Cut the cookie shapes
Use your Linzer cutter or a round / fluted cutter to cut as many cookies as you can from the rolled dough. Transfer the shapes to the prepared baking sheet, spacing them about 1 inch apart. Re-roll the scraps gently and cut more cookies.
Step 9: Cut the centers in half the cookies
Choose half of the cookies on the baking sheet to become the tops. Use the small center cutter (heart, star, circle, or your favorite shape) to cut a window out of each top cookie. Keep the little cut-out pieces and bake them as mini snacks.
Step 10: Chill the cut cookies
Place the baking sheet with the cut cookies in the fridge for 10 to 15 minutes. This quick chill helps the cookies hold their shape and bake with sharp edges. During this time, roll and cut the second dough disk.
Step 11: Bake the cookies
Bake the chilled cookies at 350°F (175°C) for 9 to 12 minutes. Pull them when the edges look lightly golden and the centers look set but still pale. The tops and bottoms may bake at slightly different speeds, so check them often near the end.
Step 12: Cool completely
Let the cookies rest on the baking sheet for 3 to 5 minutes so they firm up. Transfer them to a cooling rack and cool them completely. Repeat with the remaining dough and cut cookies.
Step 13: Dust the tops
Once the cookies cool, place all the cut-out top cookies on a sheet of parchment. Use a fine mesh sieve to dust them generously with powdered sugar. Leave the solid bottom cookies plain.
Step 14: Fill with Nutella and sandwich
Stir the Nutella until smooth and spoon it into a piping bag or a zip-top bag with the corner snipped. Pipe or spread about 1 teaspoon of Nutella onto the center of each bottom cookie, leaving a small border around the edge. Gently press a powdered-sugar-dusted top cookie onto each bottom cookie so the Nutella peeks through the window.
Step 15: Rest and serve
Let the assembled Nutella Linzer cookies rest at room temperature for at least 30 to 60 minutes. The Nutella sets slightly and the cookies soften just a bit, which gives that classic tender Linzer texture. Serve on a platter and watch them vanish.
What to Serve with Nutella Linzer Cookies Recipe
Nutella Linzer cookies pair beautifully with cold milk, hot chocolate, or a simple latte. Kids love them with a glass of vanilla almond milk or warm cocoa. I also like to serve them on a dessert board with fresh berries, sliced pears, and a few plain shortbread cookies to balance the richness. They fit holiday parties, baby showers, or a quiet afternoon snack with a good book.
Storage Options
- Store filled Nutella Linzer cookies in an airtight container at room temperature for 3 to 4 days.
- Keep them in the fridge for up to 1 week if your kitchen runs warm; let them sit at room temperature 15 minutes before serving.
- Freeze unfilled baked cookies in a sealed container or freezer bag for up to 2 months, with parchment between layers.
- Freeze filled cookies for up to 1 month; thaw in the fridge overnight, then bring to room temperature before serving.
- Refresh slightly soft cookies by chilling them for 20 to 30 minutes; the butter firms up and the texture improves.
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 until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 1 hour or until firm.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disc of dough to about 1/8-inch thickness.
- Using a round or fluted cookie cutter, cut out cookies and place them on the prepared baking sheets.
- Using a smaller cutter, cut out the centers of half of the cookies to create the top layers.
- Bake for 10–12 minutes, or until the edges are just lightly golden. Let cookies cool completely on a wire rack.
- Spread Nutella on the bottom-side of each solid cookie. Top with a cut-out cookie to make a sandwich.
- Dust the tops with powdered sugar before serving, if desired.
Notes
Approximate per 1 cookie (1 of 24): 160 calories; fat 9 g; saturated fat 5 g; carbohydrates 18 g; fiber 1 g; sugars 10 g; protein 2 g; sodium 45 mg. Values will vary based on brands, exact measurements, and portion size.
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