Nutella Linzer Cookies Recipe delivers tender, nutty butter cookies with a soft center, crisp edges, and a rich chocolate hazelnut finish. Bakers who want a special holiday cookie that uses simple steps will love this, and the total time lands around 2 hours including chilling. I baked my first batch in a tiny apartment oven and ate two before the pans cooled.
Why Choose This Nutella Linzer Cookies Recipe
You mix a straightforward shortbread-style dough, chill it, then roll and cut. Nutella acts as the instant filling, so you skip cooking jam or ganache. The cookie dough holds shape, which keeps those little cutouts neat without stress.
You can use any cutters you own. A bottle cap works for the center if you don’t own a Linzer set. You can make the dough ahead and bake when you have time.
“Buttery, nutty, and chocolatey. The cutouts look bakery-level and the texture stays tender even the next day.”
Ingredients You Need
- Unsalted butter, 1 cup (226 g), softened to cool room temp
- Granulated sugar, 3/4 cup (150 g)
- Large egg, 1
- Pure vanilla extract, 1 1/2 teaspoons
- All-purpose flour, 2 cups (240 g)
- Finely ground almond flour, 1 cup (96 g)
- Shortcut: use blanched superfine almond flour such as Bob’s Red Mill for a smooth crumb
- Sub: use hazelnut flour for extra hazelnut flavor, or swap in more all-purpose flour for nut-free
- Fine sea salt, 1/2 teaspoon
- Ground cinnamon, 1/2 teaspoon, optional for warmth
- Lemon zest, 1 teaspoon, optional for a bright note
- Nutella or chocolate hazelnut spread, 3/4 to 1 cup (use Nutella for classic flavor; other brands taste great but may spread thicker)
- Confectioners’ sugar, 1/2 cup, for dusting
Equipment
- Stand mixer or hand mixer, mixing bowls, rubber spatula
- Rolling pin and two baking sheets
- Parchment paper or silicone mats
- Linzer cutters or a round cutter plus a small cutter for the window
- Fine-mesh sieve for dusting
- Plastic wrap, offset spatula, and a wire rack
How to Make Nutella Linzer Cookies
- Prep: 30 minutes active, plus 1 hour chill
- Cook: 10 to 12 minutes per batch
- Total: about 2 hours
- Yield: about 24 sandwich cookies, depending on size
- Cream butter and sugar. Beat the softened butter and granulated sugar on medium until smooth and slightly fluffy, about 2 minutes. Scrape the bowl.
- Add egg and vanilla. Mix in the egg and vanilla until the mixture looks creamy and combined.
- Combine dry ingredients. Whisk the all-purpose flour, almond flour, salt, and cinnamon in a separate bowl. Add lemon zest if using.
- Bring the dough together. Add the dry ingredients to the mixer and beat on low until the dough clumps and pulls from the bowl. Stop as soon as it comes together to keep the cookies tender.
- Chill. Divide the dough in half, pat each into a 1-inch-thick disk, wrap, and chill for at least 1 hour. You can chill up to 48 hours.
- Prep to roll. Line two baking sheets with parchment. Lightly flour your counter and rolling pin.
- Roll. Roll one disk to about 1/8 inch thick. Lift and turn the dough as you roll to prevent sticking, dusting with a pinch of flour as needed.
- Cut the bottoms. Cut half the dough into rounds or fluted shapes and transfer to the sheet. These will be the bottoms.
- Cut the tops. Re-roll scraps, then cut the same number of cookies and punch a small center shape from each top cookie. Chill the cut cookies on the sheets for 10 minutes to help them hold shape.
- Bake. Bake at 350°F (177°C) for 9 to 12 minutes, until the edges look pale golden. Rotate pans once for even baking. Cool on the sheet 2 minutes, then move to a wire rack.
- Dust tops. Sift confectioners’ sugar over the top cookies while they cool. Dusting now keeps the Nutella clean later.
- Fill and sandwich. Stir the Nutella to loosen. Spread about 1 to 2 teaspoons on each bottom cookie, then place a dusted top cookie over it and press gently until the filling reaches the edges of the window.
Tips & Mistakes
This dough rewards a light hand and a short chill, and a few smart moves make the process smooth.
- Soften butter to cool room temp; it should give slightly, not slump.
- Mix just until the dough comes together to keep the crumb tender.
- Chill the dough and chill the cut cookies before baking so the shapes stay sharp.
- Roll to a consistent 1/8 inch to bake evenly; use guide sticks or two rulers if you have them.
- Flour lightly; too much flour toughens the cookies.
- Stir Nutella before spreading; if it feels stiff, warm the jar for 10 seconds at low power in the microwave.
- Dust only the tops, not the filled sandwiches, to avoid sugar melting into the chocolate.
- Watch the bake in the last minute; take them out when the edges turn light golden.
- Use parchment for easy transfer and less spreading.
- Keep scraps cool; stack and press them together, then re-roll once for best texture.
Variations I’ve Tried
- Hazelnut-forward: swap almond flour with hazelnut flour for a deeper nutty bite.
- Chocolate cookie: add 2 tablespoons Dutch cocoa and reduce all-purpose flour by the same amount.
- Citrus twist: add orange zest and a tiny pinch of cardamom to the dough.
- Jam swirl: spread a thin layer of raspberry jam under a thin smear of Nutella for a sweet-tart bite.
- Gluten-free test: use a quality 1:1 gluten-free baking flour with xanthan gum and chill well for clean cuts.
How to Serve Nutella Linzer Cookies
Serve these Linzer cookies at room temperature so the Nutella tastes smooth and lush. Pair with espresso, hot cocoa, or a cold glass of milk. For a tray, mix sizes and shapes and tuck in fresh berries or candied orange slices for color. They also shine in cookie boxes since the filling stays set and travel friendly.
Make-Ahead and Storage Success
- Unbaked dough: chill up to 48 hours or freeze up to 2 months; thaw in the fridge overnight.
- Baked cookies, unfilled: store airtight at room temp for 5 days or freeze up to 2 months; refresh at 300°F for 3 to 4 minutes to crisp.
- Assembled cookies: store airtight at cool room temp for 2 to 3 days or refrigerate up to 1 week. Layer with parchment to protect the windows.
- For best crunch, fill the day you plan to serve and keep them in a cool spot.
Ingredients
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add the egg and vanilla extract; beat until well combined.
- Gradually add the dry ingredients and ground almonds (if using), mixing until just combined.
- Shape dough into a disk, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out dough to 1/8-inch thickness.
- Cut out cookies with a fluted round cutter; cut out a small circle in the center of half the cookies.
- Place cookies on baking sheets and bake for 10-12 minutes, until lightly golden. Cool completely.
- Spread Nutella on the solid cookie bottoms and top with the cut-out cookies. Dust with powdered sugar if desired.
Notes
For best results, ensure dough is properly chilled before rolling. Substitute hazelnut flour for almonds if desired. Cookies keep well in an airtight container for up to 5 days.