These Nutella Linzer cookies are a delicious twist on a classic sandwich cookie, combining buttery, soft sugar cookies with rich, creamy Nutella. Finished with a dusting of powdered sugar, they’re perfect for holidays, special occasions, or just because you’re craving something sweet.
Nutella Linzer cookies are a total crowd-pleaser. Soft sugar cookies sandwich a creamy Nutella filling, striking the perfect balance between buttery sweetness and rich, nutty flavor. A light dusting of powdered sugar gives them that bakery-quality look while still being super easy to make at home.
This recipe is easy to make even though the cookies look fancy. They’re inspired by Linzer cookies, but instead of using a more almond meal centered shortbread, I use a simple sugar cookie.
The dough uses everyday ingredients you may already have around the holidays, and chilling it before and after rolling it out helps keep the edges neat and the texture perfectly soft as well as help prevent them from spreading too much in the oven.
Ingredients
See the recipe card for exact amounts.
- butter: Use unsalted butter for better control over the salt level. Chilling the dough a couple of times helps keep the butter cold so that it doesn’t spread too much in the oven.
- white sugar: adds sweetness and helps create a light structure for the cookies.
- brown sugar: helps the cookies stay soft and chewy.
- egg: for binding the ingredients together.
- flour: use all-purpose flour
- Nutella: for a sweet chocolatey inside.
- powdered sugar: for topping the cookies, giving them a pretty and fancy look.
Substitutions
- Nutella: any store-bought chocolate hazelnut spread will work, or you can try your favorite jam instead.
Filling Tip
Don’t want to use Nutella? Try your favorite jam. Raspberry jam in Linzer cookies is a classic choice!
Instructions
Prep Tips
You’ll need a medium cookie cutter and a smaller one to cut out the window in the top cookies. I use a small fluted cookie cutter and to cut out the windows I use the wide end of a large icing piping tip.
Make the dough first.
- Cream the butter and sugars in a large bowl or stand mixer.
- Add the egg and vanilla and mix well.
- Add the flour and salt and mix again.
- Shape the dough into a disc. Wrap with plastic wrap and chill for 30-60 minutes.
- Roll the dough about 1/4 inch thick.
- Cut out the cookies. In half of the cookies, cut out a window in the center.
- Place the cookies on a line baking sheet and chill for 10 minutes.
- Bake for 10-12 minutes until the bottoms are just lightly golden.
- Let cool on a baking rack to room temperature.
- Dust the top cookies with powdered sugar.
- Spread the bottom cookies with Nutella.
- Place the bottom cookie in your hand.
- Add the top cookie, matching up the fluted edges if you used a fluted cookie cutter.
How do I prevent Linzer Cookies from spreading too much during baking?
For this recipe, I skip the baking powder so the cookies don’t change their shape while baking. Also, chilling the dough before and after rolling the dough helps keep the butter cold and helps prevent the cookies from spreading and losing their shape in the hot oven.
Tips for making Linzer sandwich cookies
- Chilling the dough ensures the cookies hold their shape during baking, especially when using cutters for decorative tops. This is especially important if using plant-based butter which I find causes cookies to spread more.
- Make sure to cool the cookies completely before spreading with Nutella. Warm cookies can cause Nutella to melt and the sandwiches to slide apart.
- Roll the dough at an even 1/4-inch thickness for consistent baking. Thinner cookies may overbake, and thicker cookies may remain doughy.
More Cookie Recipes
Storage
Store the cookies at room temperature or in the fridge for a few days. If storing in the fridge let them sit at room temperature for 10-15 minutes so they are soft to bite into.
I have frozen these cookies and they freeze well. The powdered sugar topping may dull in the freezer. If it does, cover the center of the cookie (we use a small measuring spoon) and sift fresh powdered sugar over the top.
FAQs
Yes. Traditional Linzer cookies are filled with fruit jam, commonly raspberry jam.
Nutella Linzer Cookies
Equipment
- Cookie Cutters
Ingredients
- 1 cup butter
- ½ cup granulated white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- nutella for filling
- powdered sugar for dusting
Instructions
- Cream the butter and sugars together in a large mixing bowl or the bowl of a stand mixer.
- Add the egg and vanilla extract.
- Add the flour and salt. Mix well.
- Form the dough into a disc shape, wrap it with plastic wrap, and chill for 30-60 minutes.
- Roll the dough about 1/4" thick. Cut out an even amount of back cookies and cookies with a hole in the center for the front of the sandwich. Chill 10 minutes before baking to help keep the shape and stop the cookies from spreading too much.
- Bake at 350℉ (175℃) for 10-12 minutes.
- Let cool.
- Spread Nutella on bottom cookies.
- Dust sugar on top of the cookies with the cut out in them, and sandwich the two together.
Video
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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