Name: Nutella Linzer Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup Nutella or chocolate-hazelnut spread; 2 tablespoons powdered sugar, for dusting

Nutella Linzer Cookies Recipe tastes like a buttery hazelnut sandwich cookie with a fudgy chocolate center and a light sugar crunch on top. This recipe works well for bakers who want a showy holiday cookie that still fits into about 1 hour of active time. I first baked these for a cookie swap, and my neighbor still texts me every December to ask when I plan to make them again.

Why Make This Nutella Linzer Cookies Recipe at Home

Homemade Nutella Linzer cookies taste fresher, richer, and more fragrant than any boxed cookie. You control the thickness, the amount of Nutella, and the level of sweetness, so each bite hits exactly how you like it.

You also skip weird preservatives and use real butter and nuts. The cutout centers look fancy, but the dough handles easily, so even newer bakers can pull this off without stress.

“These Nutella Linzer cookies taste like a bakery special, but my kids watched a movie and I finished the whole batch before the credits rolled.”

Ingredients You Need

Dry ingredients

2 cups (240 g) all purpose flour
1 cup (100 g) finely ground hazelnut flour or almond flour
- Use hazelnut flour for stronger Nutella flavor.
- Use almond flour if you cannot find hazelnut flour; the cookies still taste nutty and tender.
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder

Wet ingredients

3/4 cup (170 g) unsalted butter, softened to cool room temperature
- I like European style butter for extra richness, but any real butter works.
2/3 cup (135 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract

Filling and finishing

3/4 to 1 cup Nutella or other chocolate hazelnut spread
- Use Nutella for classic flavor; store brands work if you want to save a few dollars.
1/3 cup powdered sugar, for dusting
Optional: 1 tablespoon cocoa powder mixed into the powdered sugar for a light chocolate dusting

Pantry shortcuts and substitutions

Use pre ground nut flour instead of grinding nuts at home to save time and dishes.
If you avoid nuts, swap the nut flour with the same amount of all purpose flour and add 1/2 teaspoon hazelnut extract to the dough.
If Nutella feels too sweet, use a darker chocolate hazelnut spread or mix Nutella with 2 tablespoons melted dark chocolate.

Equipment list

Mixing bowls (one large, one medium)
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Measuring cups and spoons or a kitchen scale
Plastic wrap
Rolling pin
2 baking sheets
Parchment paper or silicone baking mats
Linzer cookie cutter set or:
- 2 to 2 1/2 inch round or fluted cutter
- 3/4 inch mini cutter (heart, star, or round) for the centers
Cooling racks
Fine mesh sieve for dusting powdered sugar
Small offset spatula or butter knife for spreading Nutella

Tips & Mistakes

Chill the dough at least 1 hour so it rolls cleanly and keeps sharp edges; warm dough spreads and loses the pretty cutouts.
Roll the dough to about 1/8 inch thick so the sandwiches stay tender, not bulky and tough.
Cut an equal number of solid bottoms and cutout tops so you avoid leftover halves.
Dust only the tops with powdered sugar before assembly so the Nutella stays glossy and does not clump with sugar.
Use cold baking sheets; hot pans cause the cookies to spread and brown unevenly.
Do not overbake; pull the cookies when the edges look just barely golden, or they turn dry after cooling.
Stir Nutella before spreading so it feels smooth; thick or grainy spread tears the delicate cookies.
Let cookies cool completely before filling; warm cookies melt Nutella and slide apart.
Store filled cookies in a single layer or with parchment between layers so the tops keep their cutout shapes.
Bake a test cookie or two to check timing in your oven before you load a full tray.

How to Make Nutella Linzer Cookies Recipe

Step 1: Mix the dry ingredients

Add flour, hazelnut or almond flour, salt, cinnamon, and baking powder to a medium bowl. Whisk until the mixture looks even and no streaks of nut flour remain. Set the bowl aside.

Step 2: Cream butter and sugar

Place softened butter and granulated sugar in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until the mixture looks light and fluffy, about 2 to 3 minutes. Scrape the bowl with a spatula so no butter hides on the bottom.

Step 3: Add egg, yolk, and vanilla

Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on low speed until the mixture looks smooth and glossy, about 30 to 45 seconds. Scrape the bowl again so everything combines evenly.

Step 4: Combine wet and dry

Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until the flour disappears and a soft dough forms. Finish with a spatula and press the dough together so it feels smooth and cohesive, not crumbly.

Step 5: Chill the dough

Divide the dough into two equal portions. Shape each portion into a flat disk, wrap tightly in plastic, and place in the fridge for at least 1 hour and up to 2 days. Chilling helps the Nutella Linzer cookie dough roll cleanly and hold the cutout shapes.

Step 6: Prep the oven and pans

Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Keep one dough disk in the fridge while you roll the other so it stays cool.

Step 7: Roll the dough

Lightly flour your work surface and rolling pin. Roll one dough disk to about 1/8 inch thickness, turning the dough and dusting with a little flour as needed so it does not stick. If the edges crack, press them back together gently with your fingers.

Use a 2 to 2 1/2 inch round or fluted cutter to cut as many cookies as you can. Transfer the shapes to the lined baking sheets, spacing them about 1 inch apart. Gather the scraps, press into a disk, chill 10 minutes, then roll again.

Step 9: Cut the centers

Count the cookies on the trays and choose half to be tops. Use the small cutter to cut a center shape out of each top cookie. Pull out the tiny center pieces and place them on a separate spot on the tray; bake them as mini bites.

Step 10: Bake the cookies

Place one sheet on the middle rack and bake 9 to 12 minutes, until the edges look just barely golden and the centers look set. Bake the tray with the mini center cutouts for a slightly shorter time, about 7 to 9 minutes. Move the baked cookies to a cooling rack and repeat with remaining dough.

Step 11: Cool and dust the tops

Let the Nutella Linzer cookies cool on the rack until they reach room temperature. Place the cutout tops on a sheet of parchment. Use a fine mesh sieve to dust powdered sugar over the tops until they look evenly coated.

Step 12: Fill with Nutella

Stir Nutella in its jar to smooth it out. Flip the solid bottom cookies so the flat side faces up and spread about 1 teaspoon Nutella on each, leaving a tiny border around the edge. Gently place a powdered sugar top on each bottom and press lightly so the filling reaches the edges and peeks through the cutout.

Step 13: Rest

Let the assembled Nutella Linzer cookies sit at room temperature for 15 to 20 minutes. The Nutella thickens slightly and the cookies soften just a touch, which gives that perfect tender bite. Serve on a platter and watch them disappear faster than you expect.

Variations I’ve Tried

I swap Nutella with a chocolate peanut spread and use peanut flour instead of hazelnut flour for a peanut butter cup style Linzer cookie. I also fill some with raspberry jam and swirl a teaspoon of Nutella through the jam for a fruity chocolate version. Around the holidays, I add 1/4 teaspoon orange zest to the dough and top the Nutella with a few chopped toasted hazelnuts before placing the cookie lid.

I sometimes cut different shapes for the centers, like stars for winter and hearts for Valentine season. My kids love a sprinkle version, so I skip the powdered sugar and press a few colorful sprinkles into the tops before baking. You can also drizzle melted dark chocolate over the finished cookies for extra drama and deeper chocolate flavor.

How to Serve Nutella Linzer Cookies

Serve Nutella Linzer cookies on a pretty plate with hot chocolate, coffee, or cold milk. The cookies taste best at room temperature, when the butter softens and the Nutella turns silky. Pack them in tins for holiday gifts or bring them to potlucks when you want a cookie that stands out on the dessert table.

They also work well as a make ahead dessert for birthdays or baby showers, since the flavor improves after a day. I like to tuck one or two into lunch boxes as a surprise treat.

How to store

Store assembled Nutella Linzer cookies in an airtight container at room temperature for up to 3 days.
Keep them in the fridge for up to 1 week; let them sit at room temperature 20 minutes before serving so the texture softens.
Freeze unfilled cookie shells in a freezer bag or airtight container for up to 2 months; thaw at room temperature, then fill with Nutella.
Freeze filled cookies in a single layer, or with parchment between layers, for up to 1 month; thaw in the fridge overnight, then bring to room temperature before serving.