Festive for holidays but easy enough for any day of the year
These are the top reasons why we love these cookies:
- they’re crisp, not too sweet, beautifully balanced, and smell amazing
- they’re easy to make, yet look stunning—perfect for the Christmas holidays
- both kids and adults love them
- they make a wonderful homemade gift and are easy to transport in a box
- they keep well in a container (up to two weeks—if they don’t get eaten sooner)
Essential ingredients
For these wonderful cookies, you won’t need many ingredients, and all of them are easy to find. You’ll find the full recipe below, but here’s a bit more information about the ingredients:
Flour – use all-purpose flour or cake flour.
Butter – use high-quality butter softened to room temperature. It shouldn’t be cold, but it also shouldn’t be melted.
Cocoa powder – it’s very important to use good-quality cocoa powder. It must be unsweetened and suitable for baking.
Baking powder – stick to the specified amount and avoid substitutions.
Lino Lada – Gold Creamy spreads beautifully, tastes amazing, and we love using it as a filling for various creams, cakes, and cookies. Nutella works great too, especially if you can't find Lino Lada in your country.
Chocolate – you can optionally decorate the top cookies (the ones with the cut-out) with chocolate. If you choose to do so, use dark chocolate or semi-sweet chocolate.
Storing
Store the cookies in an airtight container at room temperature for up to two weeks.
How to make Chocolate Linzer Cookies at home (video)
Check this short video to master making these cookies at home.
Next, try these cookie recipes
- Ischler Cookies
- Thumbprint Cookies
- Speculaas cookies
- Lemon Poppy Seed Cookies
- Spritz cookies with Chocolate and Pistachios
- Fudgy Chocolate Brownie Cookies
- Whole Wheat Soft Chewy Chocolate Chip Cookies
Made in collaboration with Podravka d.o.o.
METHOD
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preparation
Place the rack in the center of the oven and preheat the oven to 180 °C (350 °F). Line a large baking sheet with parchment paper.
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dough
Place the butter, softened to room temperature, and the sugar into a large bowl. Beat with an electric mixer until light and fluffy, about 3–4 minutes. Add the egg and mix briefly until incorporated. Add the flour, cocoa powder, baking powder, and salt. If needed, add a splash of milk—this depends on the size of the egg. If using a size L egg, you usually won’t need it. Mix briefly with the electric mixer, then knead the dough until it comes together. Wrap the dough in plastic wrap and refrigerate for 20 minutes, or overnight if you prefer.
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cut and bake
Take the dough out of the refrigerator. Place a sheet of parchment paper on your work surface and set the dough on top. Lightly dust it with flour, then cover it with another sheet of parchment paper. Roll the dough out into a rectangle about 1–2 mm thick. Using a round Linzer cookie cutter about 5 cm (2-inch) in diameter, cut out the cookies. Place the cut-out cookies onto a baking sheet lined with parchment paper. Bake at 180 °C (350 °F) for 10–12 minutes. Let the baked cookies cool on a wire rack.
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fill and serve
Melt the chocolate over in a bowl over boiling water in a pot or in the microwave, and decorate the top cookies with the cut-out centers as desired. Leave them on a wire rack to set until the chocolate hardens. Spread one teaspoon of Lino Lada Gold Creamy or Nutella onto each bottom cookie, then place a cookie with a center hole on top. Gently twist and press the top cookie so the filling spreads evenly. Arrange the cookies on a serving plate or tray and serve, or store them in an airtight container for up to 14 days.
