Chocolate Linzer Cookies
The cookie season is almost here, and no holiday sweet tray in our house is complete without homemade chocolate Linzer cookies. Chocolatey and buttery, topped with sea salt and filled with raspberry jam or creamy Dulce de leche, these melt in your mouth and always get rave reviews.
Previously, I shared my classic Raspberry Walnut Linzer Cookies, which were gone by the end of the day. After that success, I decided to spice things a bit and make a chocolate version, which, to my delight, was a grand success.
Table of contents
The cookies are definitely not just for Christmas. While they are festive and nice, I’m the kind of person who will gladly enjoy them daily with a hot cup of tea or coffee. While the process of making Linzer Cookies is a bit tedious, as you have to cut the shapes and also carefully cut those centers, I find it homey and comforting. Especially when my tiny toddler sits by my side, patiently observing the process. Give them a try; they will cheer you up, and everyone in your family will gladly enjoy them.
Why you will love this recipe
- The unique texture and taste: They have a tender, crumbly shortbread texture with a sweet, cocoa taste. But the fillings come in a variety of flavors.
- Stunning appearance: With the peekaboo window, these cookies have a fancy look that changes with the season or occasion. I like to mix them up depending on who I am serving.
- Perfect for gifting: They make great gifts too. Since they hold up well and the flavors meld nicely after a day or two, they are perfect for housewarming or holiday gifts.
- Different fillings: I use different fillings, and everyone likes them. You can use any fillings you like, from cream cheese frosting to dulce de leche and fruit jam.
What you will need
- Wet ingredients: Unsalted, softened butter adds rich flavor and helps trap tiny air pockets when creamed with the sugar, making the batter whip up light. Room-temperature eggs keep the butter from hardening and stay smooth. Pure vanilla extract binds the flavors of the butter, spices, and filling without any bitter aftertaste like imitation vanilla can have.
- Fillings: Dulce de leche has deep caramel notes with a thick, creamy texture that pairs wonderfully with the buttery shortbread cookies. I also like to use my own raspberry jam for its bright tart flavor and the vibrant pop of red color that shines through the cutout window. Blackberry jam adds a sweet, fruity flavor and striking purple hue.
- Dry ingredients: All-purpose flour has the right amount of gluten to create good structure and a tender crumb. I use baking powder in these Linzer cookies to add a slight lift, which prevents them from becoming dense or flat with the extra cocoa powder.
- Seasonings: Besides sea salt to enhance flavor, I also add granulated white sugar to help firm the outer coating for a crisper edge and to cut into the butter to trap air pockets for extra lift. Brown sugar adds a rich, caramelized depth of flavor and keeps the cookies soft and moist. Dutch cocoa powder adds rich chocolate flavor and a deep, dark color. Powdered sugar gets dusted on last to create a decorative finish that highlights the cutouts and adds sweetness to balance the tart fruit.
How to prepare
Whisk the dry ingredients: First, I whisk together the flour, baking powder, and salt in a mixing bowl.
Whisking: In my stand mixer, I cream the butter and both sugars for about 2 to 3 minutes, until the batter is light and fluffy. Then I add the eggs, one at a time, mixing well after each one and scraping the bowl as needed.
Adding dry ingredients: I stir in the vanilla and cocoa powder, then gradually mix in the flour mixture on low speed.
Shape and chill: Now, I shape the dough into 2 or 3 discs, wrap them in plastic wrap, and chill them for at least 2 hours or overnight.
Preheat the oven: When I am ready to bake, I preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. I cook one at a time, but I alternate them so they are cool when I put them in the oven. The tops cook faster than the bottoms, so I cook them separately. Also, I like the air to circulate.
Roll: In the meantime, I remove one dough disc from the fridge and sprinkle cocoa powder on the counter before rolling it out to 1/8 inch thick. If it is too hard, I let it rest for a few minutes.
Cut out the shapes: Then, I dust it with cocoa powder and cut the cookies, placing the tops on one sheet and the bottoms on the other. Continue with this disc before removing the other one so it stays cold.
Bake the cookies: I bake the tops for 7 to 9 minutes and the bottoms for 10 to 12 minutes. I recommend checking them early because oven temperatures vary. They are done when they are puffy, and the centers are just slightly soft.
Cool them completely: I remove them from the oven and let them cool on the tray for a few minutes before placing them on a cooling rack to cool completely. They must be completely cooled before assembling.
Assemble the cookies: Dust the tops with powdered sugar first. Then, I put about ½ tablespoon of jam or dulce de leche on the bottom of each cookie before placing it on the dusted top.
Serve or store the cookies when they’re ready.
Exthey’rep
Keeping the dough cold
The most important thing to remember in this recipe is to keep the dough cold. It applies at every stage, from rolling it out to cutting the cookies to cooking them. First, I make the dough and chill it for at least 2 hours, usually overnight. Then, I roll out the dough one disc at a time. I then remove one disc and cut out the pieces, placing them on the prepared cookie sheets. When the sheets are full, I put them in the freezer for 5 minutes to chill, then bake them.
More tips to consider:
- If the dough starts getting too sticky, put it back in the fridge and use the other one for a while.
- Make sure the cookies are cool before decorating them, or the powdered sugar will melt.
- For sharper, cleaner shapes, chill the cookies again after cutting.
- Cook the tops and bottoms separately. The ones with the holes cook faster.
- Bake one cookie sheet at a time so they cook evenly.
Recipe variations and add-ins:
- Almond flour: For an even nuttier flavor, use almond flour for your Linzer cookies. This is actually the traditional way to make them.
- Different fillings: Some of my favorite fillings to use besides these are Nutella, apple butter, peanut butter, orange marmalade, chocolate ganache, and cream cheese frosting.
- Caffeinated cookies: Add some espresso powder to this recipe for a deeper cocoa flavor and a caffeine boost.
- Boozy cookies: How about a bit of booze flavor? Use some rum or amaretto extract instead of vanilla to make these cookies taste boozy without the alcohol.
- Other flavors: There are so many great extract flavors to try; you can make these cookies taste like anything you want. Try mint, lemon, orange, lime, cherry, cinnamon, coconut, maple, and anise.
Serving suggestions:
These cookies taste great with a glass of ice-cold milk. I like to dunk them just like Oreo cookies. For a more adult type of beverage, dunk them in my classic Irish coffee. It doesn’t have to be St. Patrick’s Day; this delicious Irish coffee is made with freshly brewed coffee, my favorite whiskey, thick cream, and chocolate shavings. For the kids, a cup of homemade hot chocolate is the perfect drink to dip these cookies in. Made with chocolate chips, cocoa powder, real cream, and pure vanilla, this is way better than that stuff you get from the grocery store.
I also like to serve these yummy cookies with homemade ice cream, like my 3-ingredient Oreo ice cream that takes minutes to make without an ice cream maker. But it has to chill for 8 hours, so I like to prepare it the night before. It’s so creamy and delicious, and it’s so easy, I don’t mind making it often. For something different, try these cookies with my protein coffee mousse. This rich, smooth, and fluffy dessert brings a caffeine boost to the party that some of us need to get started or to keep going.
How to store leftovers:
- Refrigerate: These cookies can stay fresh in the fridge for 7 to10 days in an airtight container.
- Freezing: I freeze these cookies wrapped in plastic and placed in freezer bags for up to 3 months.
- Defrost: Thaw overnight before serving.
Frequently asked questions
It may be too dry. This is probably because you used too much flour or cocoa powder. It can also happen if you use too much flour or cocoa powder. It can also happen if you use too much flour or cocoa powder when rolling out the dough. Also, don’t handle the dough too much. This can also be a problem. Try adding a bit of milk or water, roll it into a ball, and wrap it in plastic. Let it chill for 30 minutes and try again.
First, make sure the dough is chilled enough. I like to chill mine overnight for the best texture. Then it should be ready to roll out without sticking. Then, be sure the rolling pin and surfaces are coated with cocoa powder or flour. Also, sprinkle some on top of the dough to keep it from sticking. Don’t be afraid to use too much. You can also put wax paper between the dough and the rolling pin.
The best way to prevent cookies from spreading is to chill them before baking. Yes, I know you chilled the dough before you prepared the cookies. But the dough warms up and gets sticky again when you roll and shape it. It is a good idea to stick it in the fridge for 15 minutes or in the freezer for 5 minutes before popping them in the oven. Otherwise, the cookies may spread, and the shapes may not look defined.
This can happen if they get overbaked or if there is too much flour in the batter. First, make sure you measure the flour correctly. Do not scoop it up with a measuring cup. That packs it in there, and you end up with too much. Instead, use the spoon-and-level method. Start by sifting the flour. Then use a spoon to gently add heaping spoonfuls of flour into the measuring cup until it overflows. Then, level it off with the back of a knife. Another reason is overbaking. Always check the cookies early and remove them when they are puffy and slightly hard.
More cookies to try:
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Chocolate Linzer Cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter softened
- 1 cup white granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- sea salt
- 1/2 cup Dulce de Leche
- raspberry jam
- blackberry jam
- powdered sugar – optional
Instructions
- In a small bowl, combine the flour, salt, and baking powder. Whisk together and set aside.
- Using a stand or hand mixer, cream together butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, and stop to scrape down the sides of the bowl with a spatula.
- Add the vanilla extract and cocoa powder, and mix well, stopping to scrape down the sides as needed. Slowly add the flour mixture and mix on low speed until smooth to avoid overmixing.
- Form the dough into two to three discs, wrap in plastic, and refrigerate for at least two hours or overnight.
- When you are ready to bake, preheat the oven to 325°F.
- Line baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator (one disc at a time), sprinkle cocoa powder on a counter, and roll out one disc to 1/8 inch thick. If the disc is too hard, let it sit at room temperature for 10 minutes.
- Dust the Linzer cutter with cocoa powder and start cutting out the cookies, making sure you have equal numbers of bottom and top cookies. Using the center Linzer cutter, make center cutouts in the top cookies.
- Transfer cookies onto the prepared cookie sheets and place them at least 1 inch apart; sprinkle with sea salt if desired. Bake for about 9 minutes, until the edges are firm and the centers are just slightly soft and puffed.
- Remove from the oven, let the cookies cool on the tray for 3-4 minutes, and transfer to a wire rack to cool completely. Let the cookies cool completely before assembling.
- Place about 1/2 tablespoon of raspberry jam, blackberry jam, or Dulce de leche in the center of one of the bottom cookies, then gently place one of the top halves on top. Gently press so the jam doesn’t spill out the sides. Repeat with remaining cookies.
- Optional: Before assembling, dust the top cookies with powdered sugar for the raspberry and blackberry version. Serve.
- Store in an airtight container at room temperature for 1 week, or freeze for up to 3 months.
Notes
Keeping the dough cold
The most important thing to remember in this recipe is to keep the dough cold. It applies at every stage, from rolling it out to cutting the cookies to cooking them. First, I make the dough and chill it for at least 2 hours, usually overnight. Then, I roll out the dough one disc at a time. I then remove one disc and cut out the pieces, placing them on the prepared cookie sheets. When the sheets are full, I put them in the freezer for 5 minutes to chill, then bake them.More tips to consider:
- If the dough starts getting too sticky, put it back in the fridge and use the other one for a while.
- Make sure the cookies are cool before decorating them, or the powdered sugar will melt.
- For sharper, cleaner shapes, chill the cookies again after cutting.
- Cook the tops and bottoms separately. The ones with the holes cook faster.
- Bake one cookie sheet at a time so they cook evenly.
these are sooo cute!!!
Gimme one of those cookies with ALL the dulce de leche, please! The cookies look SO so good. I wanna grab one right off the screen 🙂
These are so beautiful! And I bet they are addictive 🙂 Happy blogiversary – cookies to celebrate (even if it’s a little late!) Yummed and pinned!
Oh man, so pretty! And those flavors! I think the dulce de leche would be my favorite, but obviously I want to try them all. Linzers are a cookie we make at Christmas too, but they’re definitely a labor of love – yours turned out beautifully! Oh and congrats on the blog birthday – I can’t believe you’ve only been doing this a year – so impressed!
Where do you find dulce de leche ?
Usually in the spanish section of most grocery stores.
These were great. I added some cardamom, ginger and cinnamon and filled with a cherry jam. Yum, yum, yum!!
I usually don’t leave comments but this was too good not to. This recipe worked out perfectly. I didn’t change anything, just stuck to the directions and they are so good! We filled them with my mom’s raspberry jam – delicious! Can’t wait to try them next time with Dulce de Leche next time.
thank you so much for the feedback!
These cookies are pure perfection. I made them exactly as written, and we couldn’t get enough of them!
They’re an absolute showstopper! The rich chocolate cookies paired with the sweet and tangy fillings were pure perfection.
These chocolate linzer cookies turned out so pretty! I did dust with powdered sugar, and we used raspberry jam only. A beautiful addition to our Christmas cookie trays.
I love these cookies! They make such a great addition to the dessert table!