These Nutella-Stuffed Chocolate Linzer Cookies are wonderfully soft and chocolatey, and so scrumptious, that everyone will love them. They are very easy to make with just a few ingredients, and perfect to munch on during the festive season, but also all year round. You can use any cookie cutter of your choice to make them seasonal, so you can tweak them to your liking. Rich, indulgent, a lovely homemade treat!
There is no better time of the year for baking cookies than at Christmas. Not only you get to enjoy delicious homemade goodies that taste so much better, and are way more scumptious than any shop-bought cookies, but you also get to make memories with your loved ones.
I have tons of homemade festive treats that you can bake during the holiday season, all festive and delicious and perfect for getting you into the Christmas spirit. I absolutely love baking at this time of the year, and these chocolate linzer cookies are sheer pleasure.
Adapted from my Christmas Linzer Cookies, which are stuffed with homemade jam and have a vanilla flavour, these nutella-stuffed linzer cookies are as easy to whip up, and no doubt, as popular with all ages.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- flour - I used plain flour for this recipe, if you use self-raising flour, there is no need to add baking powder
- baking powder - gives the cookies a soft texture
- cocoa powder - for an intense chocolate touch, I highly recommend a good cocoa powder, my favourite one is from Dr Oetker, it's incredibly delicious in any bakes
- butter - it can be used straight from the fridge
- vanilla extract - it enhances the chocolatey flavour
- nutella - or any other chocolate hazelnut spread
- icing sugar - confectioners' sugar, for the dough and also for dusting over the cookies
- eggs - I used one whole egg and 2 egg whites
Step-by-step photos and instructions
- in a large mixing bowl, sift the flour, add the butter cut into cubes and use your fingertips to rub them together until they resemble breadcrumbs ( see photo 2)
- sift in the icing sugar, cocoa powder and baking powder, and mix everything together
- add the eggs and vanilla extract and knead everything well into a dough that does not stick to the hands
- wrap the dough in clingfilm and refrigerate for 20-30 minutes
- roll out the dough using a rolling pin
- use any cookie cutter of your choice to cut out cookies - one half one the cookie will be whole, for the other half of the cookie use a small round cookie cutter to cut out a circle in the middle
- bake the cookies in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 10 minutes - work in batches to finish up the dough
- spread nutella on the full half of the cookie, and top with the half that has a hole in the middle
- dust with icing sugar
Expert tips
This chocolate cookie dough is incredibly easy to work with. It's easy to roll, and doesn't crumble, and the cookies don't spread in the oven. It is still recommended to leave plenty of room between cookies on the tray so they can bake well.
Make sure the cookies have cooled down completely before stuffing them, otherwise the nutella will become too runny and make a mess.
You can use different cookie cutters for the cookie base, just make sure they are all of a similar size, so the cookies can bake evenly and at the same time. A smaller cookie will bake quicker, while a larger one will be too soft at the end of the baking time.
You can easily make these cookies for any occasion - I also used heart-shaped cookie cutters, so the linzer cookies can be perfect for Valentine's Day.
Why the recipe works
- the cookies are super easy to make - the dough is easy to whip up, cutting out cookie shapes and sandwiching the cookies is lots of fun
- they are delicious! - honestly, these are some seriously indulgent treats, I mean, who doesn't like chocolate cookies AND nutella?!
- they can be tweaked to any occasion! - just use any cookie cutter you like, and you can bake these cookies for Christmas, Valentine's Day, Easter, Halloween, you name it!
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Nutella-Stuffed Chocolate Linzer Cookies
Ingredients
- 320 g plain flour
- 160 g butter
- 100 g icing sugar ( + 1 tablespoon for dusting)
- 1 teaspoon baking powder
- 30 g cocoa powder
- 1 whole egg
- 2 egg yolks
- 1 jar nutella
- 1 teaspoon vanilla
Instructions
- Sift the flour in a large mixing bowl, add the cold butter cut into cubes, and use your fingertips to rub the butter and flour together until they resemble breadcrumbs.
- Sift in the icing sugar, cocoa powder and baking powder, and mix everything together.
- Add the eggs and vanilla extract and knead everything well to get a dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate for 20-30 minutes.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Roll out the dough using a rolling pin, and use festive cookie cutters to cut out shapes.
- For each shape, cut out another one that looks the same, but use a small round cookie cutter to cut out a circle in the middle of the shape, they will be sandwiched together later on.
- Rework the dough until it's used up.
- Arrange the cookies on baking trays lined with non-stick paper, and bake for 10 minutes.
- Remove the trays from the oven and allow the cookies to cool down completely.
- Spread nutella on the cookies that do not have holes in the middle, then top them with the cookies that have a circle in the middle.
- Dust the cookies with icing sugar.
Video
Notes
- Make sure the cookies have cooled down completely before stuffing them, otherwise the nutella will become too runny and make a mess.
- You can use different cookie cutters for the cookie base, just make sure they are all of a similar size, so the cookies can bake evenly and at the same time. A smaller cookie will bake quicker, while a larger one will be too soft at the end of the baking time.
Nutrition
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