Strawberry Nutella Linzer Cookies Recipe tastes like a chocolate hazelnut sandwich hugged by buttery shortbread with a bright pop of strawberry in every bite. This small-batch friendly cookie recipe works perfectly for bakers who love pretty desserts and want a showstopper in about 1 hour 15 minutes, including chill time. I tested this on a rainy Sunday in my tiny kitchen while my dog judged my powdered sugar mess, so you can skip the chaos and just bake.
Why Strawberry Nutella Linzer Cookies Recipe Is Worth It
These cookies hit that sweet spot between fancy and totally doable. You get tender, buttery Linzer-style cookies, a rich Nutella center, and a glossy strawberry jam window that looks like bakery-level magic without special training.
The recipe uses simple pantry ingredients and one dough that you can roll, cut, and bake without stress. You can prep the dough ahead, stash it in the fridge, and bake fresh cookies right before serving, which makes these perfect for holidays, parties, or just a Tuesday that needs chocolate.
“These Strawberry Nutella Linzer Cookies disappeared from the dessert table before anything else. The buttery cookie stayed tender, the Nutella stayed creamy, and the strawberry center tasted bright and fruity. They looked like I bought them from a fancy bakery, but my kids and I made them in an afternoon.”
Ingredients You Need
Dry ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almond flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional, but adds warmth)
You can use all-purpose flour only if you need a nut-free version, though the almond flour adds classic Linzer flavor. I like King Arthur or Bob’s Red Mill for consistent texture.
Wet ingredients
- 1 cup (225 g) unsalted butter, softened to cool room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended)
Use real vanilla extract, not imitation, since it affects flavor in such a simple dough. Pull eggs out of the fridge 20 to 30 minutes before baking so they mix in smoothly.
Filling
- 1/2 cup Nutella or other chocolate hazelnut spread
- 1/2 cup strawberry jam or preserves, seedless if you prefer a smooth look
Choose a jam with strong strawberry flavor and not too much water. I like Bonne Maman or a good store brand with strawberries listed first.
Finishing
- 1/2 to 3/4 cup powdered sugar, for dusting tops
- Extra strawberry jam as needed, if cookies feel a bit dry after assembly
Pantry shortcuts and swaps
- Use store-bought Nutella for the most classic taste. Any chocolate hazelnut spread works if it holds a thick, spreadable texture.
- If you only have salted butter, use it and reduce the added salt to a pinch.
- If you run out of powdered sugar, blend granulated sugar in a blender until fine and powdery.
Equipment list
- Mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons or a kitchen scale
- Rolling pin
- 2 to 3 baking sheets
- Parchment paper or silicone baking mats
- Round cookie cutter, about 2 to 2 1/2 inches
- Smaller cutter for the “window” center, about 3/4 to 1 inch (heart, star, or circle)
- Wire cooling racks
- Fine mesh sieve for dusting powdered sugar
- Small offset spatula or butter knife for spreading Nutella and jam
Quick Tips & substitutions
- Chill the dough at least 30 minutes so the cookies hold their shape and bake evenly.
- Roll the dough between two sheets of parchment to prevent sticking and extra flour.
- Keep the dough thickness around 1/8 to 1/4 inch so the cookies stay tender, not tough.
- Cut an equal number of solid bottoms and “window” tops so you avoid extra scraps.
- Dust the tops with powdered sugar before assembly so the sugar stays bright and clean.
- Use seedless strawberry jam if you want a smooth, stained-glass look in the center.
- Swap Nutella with thick chocolate ganache or a dairy-free chocolate spread if needed.
- Replace almond flour with more all-purpose flour for a nut-free version, and add a tiny extra splash of vanilla for flavor.
- Use a gluten-free 1:1 baking flour blend in place of all-purpose flour if you bake gluten-free.
- Work with half the dough at a time and keep the rest chilled to prevent sticky, soft cookies.
How to Make Strawberry Nutella Linzer Cookies Recipe
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon. Break up any clumps in the almond flour so the dough stays smooth. Set the bowl aside near your mixer.
Step 2: Cream butter and sugar
In a large mixing bowl, add the softened butter and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until the mixture looks light, creamy, and slightly fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to catch any stray bits of butter.
Step 3: Add egg, yolk, and flavorings
Add the egg, egg yolk, vanilla extract, and almond extract to the butter mixture. Mix on low speed until everything blends and looks smooth. Scrape the bowl again so no streaks of egg remain.
Step 4: Combine wet and dry ingredients
Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until the flour disappears and the dough comes together in soft clumps. Use a spatula to fold in any dry pockets and stop mixing as soon as the dough looks uniform so the cookies stay tender.
Step 5: Chill the dough
Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap or parchment, and place in the fridge for at least 30 minutes and up to 2 days. Chilling helps the dough firm up, which keeps the cookies from spreading and makes cutting shapes easier.
Step 6: Preheat and prep pans
Heat your oven to 350°F (175°C). Line 2 or 3 baking sheets with parchment paper or silicone baking mats. Pull one disc of dough from the fridge and keep the other chilled.
Step 7: Roll out the dough
Place the dough disc between two sheets of parchment. Roll it out to about 1/8 to 1/4 inch thickness, turning the parchment occasionally so the dough stays even. Peel off the top parchment sheet once you reach the right thickness.
Step 8: Cut cookie shapes
Use your larger round cutter to cut as many circles as possible from the rolled dough. Transfer each circle carefully to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, press them together, chill briefly if they feel soft, and roll again.
Step 9: Cut the “window” tops
Count how many circles you cut and mark half of them as tops. Use the smaller cutter to cut a center “window” from half of the circles right on the baking sheet. Pull away the small center pieces and bake those as mini snacks or taste-test cookies.
Step 10: Bake the cookies
Place the baking sheets in the oven. Bake for 9 to 12 minutes, until the edges look just barely golden and the centers look set. Rotate the pans halfway through baking so the cookies bake evenly.
Step 11: Cool completely
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them gently to a wire rack and let them cool completely before filling. The cookies firm up as they cool, which helps them hold the Nutella and jam.
Step 12: Dust the tops
Place the cookies with the cut-out centers on a clean sheet of parchment. Use a fine mesh sieve to dust powdered sugar over the tops until they look evenly coated. Leave the solid cookies plain since you will cover them with filling.
Step 13: Fill with Nutella and strawberry jam
Spread about 1 teaspoon of Nutella on each solid cookie bottom, leaving a small border around the edge. Add about 1/2 teaspoon of strawberry jam in the center on top of the Nutella. Adjust the amount slightly so the jam peeks through the window without spilling over the sides.
Step 14: Assemble the Linzer cookies
Gently place a powdered sugar dusted top cookie over each filled bottom. Press very lightly so the filling reaches the edges and fills the window. Wipe any stray jam from the sides so the cookies look neat and bakery-style.
Step 15: Rest and serve
Let the assembled Strawberry Nutella Linzer Cookies sit for 15 to 20 minutes at room temperature. The cookies soften slightly as they absorb a bit of moisture from the filling, which gives that tender, melt-in-your-mouth bite. Serve on a platter and watch them vanish faster than you planned.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour and keep the almond flour as written.
- Nut-free: Replace almond flour with the same amount of all-purpose flour and skip the almond extract.
- Vegan: Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg, and a dairy-free chocolate spread instead of Nutella.
- Low sugar: Use a lower sugar strawberry jam and reduce the sugar in the dough to 1/2 cup, which yields a slightly less sweet cookie.
- Citrus twist: Add 1 teaspoon finely grated lemon or orange zest to the dough for a bright flavor.
- Extra chocolate: Drizzle melted dark chocolate over the assembled cookies and let it set before serving.
- Berry swap: Use raspberry or mixed berry jam instead of strawberry for a different fruit note.
Ways to Serve Strawberry Nutella Linzer Cookies Recipe
- Stack them on a tiered stand for holidays, baby showers, or birthdays.
- Pack them in gift boxes or cookie tins with parchment layers between each layer.
- Serve them with hot chocolate, coffee, tea, or cold milk for a cozy dessert plate.
- Crumble leftover cookies over vanilla ice cream for a quick dessert upgrade.
- Add them to a dessert board with fresh strawberries, sliced fruit, and chocolate pieces.
Storage Success
Store Strawberry Nutella Linzer Cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers so the powdered sugar tops stay neat and the cookies do not stick together. For longer storage, keep them in the fridge for up to 1 week and let them sit at room temperature for 15 minutes before serving. You can also freeze unfilled cookies for up to 2 months, then thaw, fill with Nutella and strawberry jam, and serve fresh.