If you’re looking for a holiday cookie that feels a little special without being fussy, these Nutella Linzer Cookies are such a fun one to add to your baking list!
They start with a lightly spiced almond dough that bakes up buttery and tender, and the little cut-out center gives them that charming, festive look without any complicated decorating. A swirl of creamy Nutella in the middle brings it all together, making these the kind of cookies that look bakery-worthy but come together with everyday ingredients and a bit of chill time.
They’re perfect for gifting, cookie exchanges, or just treating yourself during the holiday season!
What are Linzer cookies?
Linzer cookies are delicate sandwich cookies traditionally made with ground nuts and filled with jam or chocolate. They’re inspired by the Austrian Linzer torte but in cookie form- with thin, buttery rounds with one side cut out so the filling shows through.
Can I make Nutella Linzer Cookies dairy-free?
Yes! To make these cookies dairy-free, replace the butter with a plant-based butter designed for baking. Most versions of Nutella contain dairy, but you can easily use a dairy-free chocolate hazelnut spread instead. Nocciolata makes a dairy-free version or if you’re up for it, you could make a homemade version.
Why do I need to chill the dough twice?
Chilling the dough after mixing allows the butter to firm up and helps prevent spreading during baking. The second chill- after cutting out the cookies- makes sure that the delicate shapes hold their form in the oven, giving you clean edges and perfect layering!
Can I use different fillings besides Nutella?
Definitely! While Nutella gives these cookies a rich, chocolatey flavor, you can substitute raspberry jam, Biscoff spread, or even caramel for a fun variation. Each filling gives the cookies a new personality, so they’re great for making a variety platter.
What’s the best way to cut out Linzer cookies?
Use a 2- to 3-inch round cutter for the base, then cut a smaller center from half of them using a mini cookie cutter or the wide end of a piping tip. If the dough starts to get too soft, pop it back in the fridge for a few minutes before continuing to cut.
How should I store Linzer cookies?
These cookies keep beautifully at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. You can also freeze them {unfilled} for up to a month- just thaw, fill, and dust with powdered sugar before serving!
Ingredients
- 2 cups flour
- 1 cup fine almond flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup butter [softened]
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup Nutella
- Powdered sugar [for decorating]
What You’ll Need:
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- Mixing bowls {medium and large}
- Electric mixer
- Plastic wrap
- Rolling pin
- Round cookie cutter and small cutter for centers
- Parchment-lined baking sheet
- Fine-mesh strainer
- Wire cooling rack
Instructions
Whisk together flour, almond flour, cinnamon, and nutmeg in a medium bowl. Set aside.
In a separate large bowl, beat butter and sugar until creamy.
Add egg and vanilla extract, mixing until smooth and well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Divide dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Remove one dough disk from the fridge and let rest at room temperature for 5 minutes.
Roll dough on a lightly floured surface to about ⅛ inch thick.
Use a round cookie cutter to cut out cookies and transfer them to a parchment-lined baking sheet.
Cut out the center from half the cookies using a smaller cutter or piping tip.
Chill the cut-out cookies for another 30 minutes.
Preheat oven to 350°F. Bake for 12–15 minutes, until edges are lightly golden.
Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack.
Dust the top cookies [those with the cut-outs] lightly with powdered sugar.
Flip the bottom cookies over and spread a thin layer of Nutella on each one.
Gently press the powdered sugar tops onto the Nutella-covered bottoms to sandwich them together.
These Nutella Linzer Cookies are as beautiful as they are delicious- a buttery, nutty base paired with creamy chocolate-hazelnut filling makes every bite feel special! They’re perfect for gifting, sharing at holiday parties, or adding to your Christmas cookie lineup. Once you’ve made them, you’ll find yourself coming back to this recipe year after year!
More Recipes to Try
Looking for more delicious holiday cookie recipe ideas? Try these next!
Grinch Hot Cocoa Bombs
Cake Mix Christmas Cookies
No Bake Gingerbread Truffles
Air Fryer Peanut Butter Cookies
Cranberry Pistachio Cookies
Gingerbread Man Cookies
Blue Crinkle Cookies
Coffee Crinkle Cookies
Grinch Crinkle Cookies
Nutella Linzer Cookies
Buttery almond cookies with warm spices and a smooth Nutella filling make these Nutella Linzer Cookies a beautiful and delicious holiday favorite. Perfect for gifting, cookie exchanges, or adding something special to your seasonal baking!
Ingredients
- 2 cups flour
- 1 cup fine almond flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup butter, softened
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup Nutella
- Powdered sugar for decorating
Instructions
Whisk together the flour, almond flour, cinnamon and nutmeg in a medium bowl. Set aside.
In a separate bowl, beat together the butter and sugar until creamy.
Add the egg and vanilla and beat until smooth and well combined.
Mix in the dry ingredients and beat until a soft dough forms.
Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic wrap and chill for at least one hour.
When the cookie dough has chilled, remove one dough disk from the refrigerator. Allow the dough to rest at room temperature for five minutes.
Remove the dough from the plastic wrap and transfer to a lightly floured surface. Roll the dough until it’s around 1/8
inch thick.
Use a round cookie cutter to cut out each cookie, transferring the cut-out dough to a parchment paper lined baking sheet.
Keep half the cut-out cookies a full circle, then use a smaller cookie cutter or the wide end of a piping tip to cut out a hole in the center of the other half of the cookies.
Transfer the cookie sheets to the refrigerator to chill for another 30 minutes.
When ready to bake, preheat the oven to 350 degrees. Place the chilled cookies in the oven to bake for 12 to 15 minutes, until the edges of the cookies are golden brown.
Allow the cookies to cool for 5 to 10 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
When the cookies are cool, spoon a small amount of powdered sugar into a fine-mesh strainer. Lightly shake the powdered sugar over the top of the cookies with the cut-out center.
Flip the other cookies over so the bottom is facing up, then spread a thin layer of Nutella over each cookie. Place the powdered sugar cookies on top of the Nutella and lightly press to secure it in place.
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