Chocolate Linzer Cookies

Catalina Castravet
By Catalina Castravet

Chocolate Linzer Cookies topped with sea salt and filled with Dulce de Leche, sweet blackberry jam and flavorful raspberry jam.

These cookies are perfect for the upcoming holiday season. Like our other popular desserts Neon Colored Chocolate Sugar Cookies, Chocolate Truffle Cookies and White Chocolate Raspberry Lemon Cookies, the Chocolate Linzer Cookies will be a nice addition to the holiday table.

Chocolate Linzer Cookies

Chocolate Linzer Cookies

The Chocolate Linzer Cookies are topped with Sea Salt and are so buttery that they melt in your mouth. These cookies are a staple in my house. Previously, I made classic Raspberry Walnut Linzer Cookies that were gone by the end of the day. After that success, I decided to spice things a bit and make Chocolate Linzer Cookies that to my delight were a grand success.

The cookies are definitely not for Christmas only. While they are festive and nice, I am that person who will gladly enjoy cookies daily with a hot cup of tea or coffee. To be totally honest, cookies make me happy, especially this once. They are tiny, beautiful, and packed with so much flavor, that they are meant to make you feel better.

Chocolate Linzer Cookies

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 absolutely motivating. 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.

Chocolate Linzer Cookies

Chocolate Linzer Cookies Recipe Tips

  • Firstly, the cookies can be made with your favorite flavors. I used cocoa in them, but you can easily use vanilla or cinnamon. instead.
  • Also, the dough itself, is very tender and you should work with it only after chilling it. Because the more you keep it at room temperature, the harder it will be to roll and shape the cookies. Therefor, chill your dough!
  • Similarly, you can use your favorite preserves or jelly in these cookies. For example, I made my versions with blackberry jam and dulce de leche, but you can use chocolate or other jams.
  • In addition, let the cookies completely cool before sprinkling the tops with powdered sugar. Similarly, before adding the filling onto the bottom ones.

Chocolate Linzer Cookies

How Long Will Chocolate Linzer Cookies Stay Fresh

The cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.

Tools/Ingredients I used to make this Eggless Walnut Raspberry Cookies Recipe:

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5 from 2 reviews
Chocolate Linzer Cookies
Author: Catalina Castravet Serves: 45 servings
Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hr

Ingredients

  • 3 cups  all-purpose flour 
  • 1/2 teaspoon  salt 
  • 1/2 teaspoon  baking powder 
  • 2 sticks  unsalted butter  (softened)
  • 1 cup  sugar 
  • 1/2 cup  brown sugar 
  • 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

  1. In a small bowl, whisk together flour, salt and baking powder and set aside.
  2. Using a stand or hand mixer, cream together butter and sugars until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition and making sure to stop and scrape the sides of the bowl with a spatula.
  3. Add in the vanilla extract and cocoa powder, mix well, stopping to scrape down the sides when needed. Slowly add in the flour mixture, and mix until smooth on low speed to avoid over mixing.
  4. Shape the dough into two - three discs, wrap in plastic and chill for at least two hours or overnight.
  5. When ready to bake preheat oven to 325F.
  6. Line baking sheets with parchment paper and set aside.
  7. Remove the dough from the refrigerator (one disc at a time), sprinkle cocoa powder onto a counter and roll out one of the discs to 1/8 inch thick. If the disc is too hard, let it at room temperature for 10 minutes. Dust the Linzer cutter with cocoa powder and start cutting out the cookies, making sure you have equal amount bottom and top cookies. Using the center Linzer cutter, make center cut outs into the top cookies.
  8. Transfer cookies onto the prepared cookie sheets and place 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.
  9. Remove from oven, let the cookies cool on the tray for 3-4 minutes and transfer to a wire rack to cool completely. Cookies must be completely cooled before assembling.
  10. Place about 1/2 tablespoon of raspberry jam, or blackberry jam, or Dulce de Leche in the center of one of the bottom cookies and place one of the top halves gently on top, gently press so the jam doesn’t spill out the sides of the cookie. Repeat with remaining cookies.
  11. Optional: before assembling the top cookies can be dusted with powdered sugar for the raspberry and blackberry version.
  12. Store in an airtight container at room temperature for one week or frozen for up to 3 months.
Calories: 96 Carbohydrates: 13 Protein: 1 Fat: 4 Saturated Fat: 2 Cholesterol: 18 Sodium: 65 Potassium: 53 Fiber: 0 Sugar: 6 Vitamin A: 150 Calcium: 18 Iron: 0.8
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Comments

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alina

these are sooo cute!!!

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Rachel @ Bakerita

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 :)

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Kathryn @ Family Food on the Table

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!

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Liz @ Ready To Yumble

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!

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