chocolate-nutella linzer cookies
These Chocolate-Nutella Linzer Cookies are soft, chewy, chocolaty, sandwiched with a creamy chocolate-hazelnut filling — and absolutely delicious. Whether you make them for the holidays or on a day that just calls for cookies (which, in my book, is every day), you’re going to love these treats with a capital L.
This is also the last post on GVD for the year, and friends — this is a perfect recipe with which to end the year. It’s sweet, delicious and simple — all the goals I strive for in each of my recipes (sometimes we sneak in savory, too!). Thank you for being here with me, for sharing this space with me for more than 10 years, and for being the best community I could ask for. Consider this recipe my virtual gift from me to you!
The Best Ingredients for Chocolate-Nutella Linzer Cookies
If you break this recipe down into two parts, you get a chocolate roll-out cookie and Nutella. The chocolate roll-out cookie requires pretty standard ingredients to come to life, and Nutella is just — well, it’s NUTELLA. Aka, the chocolate-hazelnut spread that will change your life forever.
Here’s what you’ll need to make this recipe:
- All-purpose flour
- Dutch-process cocoa powder (Dutch-process is necessary here to ensure that deep chocolate flavor (think: Oreo cookie-style), dark cocoa color and slight rise in the cookie as it bakes. You can find it in most baking aisles!)
- Baking powder (which will react with the cocoa powder above for a delightfully chewy cookie!)
- Sparkling sugar, for sprinkling on top of the cookies (which gives them a delightful crunch and pretty appearance!)
- Nutella (AMEN.)
How to Make Chocolate-Nutella Linzer Cookies
The most prep-intensive part of this recipe is rolling and shaping the cookies, which isn’t really hard at all. Otherwise, it’s a matter of sandwiching two cookies together with Nutella, and devouring. What could be better?
Here’s how to make these cookies, in a nutshell:
Time needed: 2 hours and 30 minutes.
- Step One: Mix the dry ingredients.
In a bowl, whisk the flour, cocoa powder, salt and baking powder until well-combined.
- Step Two: Mix the wet ingredients.
In another bowl, cream together sugar and butter, then beat in egg and vanilla.
- Step Three: Combine the wet + dry ingredients and chill.
Add the dry ingredients to the wet ingredients until just combined. Divide the dough in two; shape each half into a disk, then cover with plastic wrap and refrigerate until firm, about 30 minutes.
- Step Four: Roll out the dough.
Working with one dough disk at a time, roll out the dough on a sheet of parchment paper, sprinkling the top of the dough lightly with flour as you roll it out so it doesn’t stick to the rolling pin. Top with a second sheet of parchment paper and transfer to a baking sheet. Repeat with second dough disk, stacking it on top of the first rolled-out dough sheet. Refrigerate the dough for 1 hour to firm up.
- Step Five: Cut out cookies and bake.
Use a linzer-style cookie cutter or two sizes of cookie cutters (see Recipe and Recipe Notes for details!) to cut out whole cookies from both dough sheets. Cut out smaller cookies from within half of the whole cookies (these will be the top half of the cookie sandwiches). Transfer cookies to parchment paper-lined baking sheets; sprinkle cookies with cut-outs in the centers with sparkling sugar. Bake until set. Cool completely on baking sheets.
- Step Six: Sandwich the cookies.
Spread a generous teaspoon of Nutella on the bottoms of the whole cookies. Top with the sparkling sugar-topped cookies to form a sandwich. ENJOY.
Tips for the Best Chocolate-Nutella Linzer Cookies
Cookies like these are worth every minute of time and patience — but we still don’t want to put any of it to waste! So let’s cover a few quick tips before we tie our apron strings and get into the kitchen to bake:
- Do not skip the chill times. I know it’s hard to wait, trust me — but the chill times are there for a reason. If the dough is too soft or sticky, you’ll end up with more than just sad cookies (see also: headache accompanied by a glass of wine).
- Don’t freak out if you don’t have a linzer cookie cutter at home! You can use two different-sized cookie cutters instead or just use regular cookie cutters and skip the top cut-out on the cookies — they’ll still taste incredible.
- For the prettiest cookies, be sure to sprinkle that sparkling sugar on top and use an offset spatula to top the cookies with Nutella.
- I cannot recommend any substitutes for this recipe, except that if you’re not a fan of Nutella, you can certainly use your own favorite spread for the filling! Honestly I feel like peanut butter could be mind-blowing here.
Friends, I hope this cookie recipe finds you well and in good spirits as the holiday season continues. My family and I will be making these Snickerdoodles too! I wish you a calm, cozy and joyful Christmas; a fun and festive New Year’s; and all the best we can ask for in 2021. See you next year!Print
Soft and chocolaty sandwich cookies filled with a creamy chocolate-hazelnut filling and topped with sparkling sugar.
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla
- Sparkling sugar, for topping (optional)
- 1/2 cup Nutella chocolate-hazelnut spread
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder until well-combined. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in egg and vanilla until just combined.
- Reduce speed to low; stir in dry ingredients until dough just comes together. Divide in half; pat each half into a rough disk, then wrap tightly in plastic wrap. Refrigerate 30 minutes to 1 hour or until dough is still pliable but no longer sticky.
- Transfer one chilled dough disk to a large sheet of parchment paper; sprinkle top lightly with flour. Use a floured rolling pin to roll dough out to approximately 1/8-inch thickness, sprinkling top with just enough flour as needed to keep rolling pin from sticking. Top dough with another sheet of parchment; transfer to a baking sheet. Repeat with second dough disk, placing on top of first rolled-out dough on baking sheet (so they are stacked). Refrigerate dough 1 hour until very firm.
- Heat oven to 350°F. Line two large baking sheets with parchment paper. Remove chilled dough from refrigerator. Using a 2-inch round cookie cutter, cut cookies out of dough. Use a smaller cookie cutter to cut out centers from half of cookies. Transfer to prepared baking sheets, spacing cookies about 1 inch apart. Sprinkle tops of cut-out (not whole) cookies with sparkling sugar, if desired.
- Bake cookies 7 to 10 minutes or until edges are set. Let cool completely on baking sheets. Repeat process with remaining cookie dough (keep dough chilled while baking first batch).
- Once cookies are fully cooled, spread about 1 teaspoon Nutella on bottom side of whole cookies; top with cut-out cookies to form cookie sandwiches.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Recipe adapted from Bon Appetit.
- If you don’t have a linzer cookie cutter set, you can also use assorted 2- to 3-inch cookie cutters and 1- to 1.5-inch cookie cutters instead — or, just use whatever cookie cutters you have on hand and leave the centers whole.
Keywords: nutella cookies, nutella sandwich cookies, chocolate cookie dough, nutella filling