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5 from 1 vote

Chocolate Linzer Cookie recipe

This Chocolate Linzer Cookie Recipe are the perfect cookies for your Christmas cookie exchange party!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Cookies
Cuisine: American
Keyword: chocolate cookies, Christmas cookie recipe, linzer cookies
Servings: 18 servings
Calories: 250kcal
Author: Jen Pinkston

Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 sticks unsalted butter softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup cocoa powder

For the Decorating:

  • cocoa powder for dusting
  • jams or sauces of your choice: we chose orange marmalade raspberry jam, and a caramel sauce
  • 1/4 cup powdered sugar for sifting on top

Instructions

  • For the Dough
  • In a medium bowl, whisk together flour, salt and baking powder and set aside.
  • Using a stand or hand mixer, cream together butter and sugars until light and fluffy, about 2-3 minutes. Add in eggs and vanilla extract, mixing well after each addition.
  • Combine the cocoa powder with sugars and mix well. Slowly add in the flour mixture, and mix until smooth on low speed.
  • Shape the dough into two flat discs, wrap in plastic and chill for at least two hours or overnight.
  • When ready to bake preheat oven to 325º F.
  • Line baking sheets with parchment paper or non-stick baking sheets and set aside.
  • One disk at a time, remove the dough from the refrigerator and let it sit for 10-15 minutes. To roll out, sprinkle cocoa powder onto a counter to prevent sticking and roll out dough to 1/8"-1/4"  inch thick. If the cookie cutter you're using has smaller pieces or angles thicker dough will help. Using a large cookie cutter of your choice, start cutting out the cookies. Using a smaller center cutter, make center cut-outs into half of the cookies.
  • Transfer cookies onto the prepared cookie sheets and place at least 1-inch apart. Bake for 9 minutes or until the edges are firm and centers are puffed.
  • Cool on the cookie sheet for 2 minutes and then transfer to a cooling rack. Continue cutting out shapes with the rest of the dough.
  • Decorating
  • Separate the top cookies from the bottom cookies.
  • When ready to fill, spread about a ½ tablespoon jam or caramel on the inside of the bottom cookie, leaving ⅛ inch around the edges. Place a top cookie on top and carefully press together. Continue with the rest of the top and bottom cookies and the jam/caramel.
  • Once done "sandwiching" your cookies, top with sifted powdered sugar.

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 87mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 340IU | Calcium: 22mg | Iron: 1mg