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 yolk; 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 other chocolate-hazelnut spread; Powdered sugar, for dusting

Nutella Linzer Cookies Recipe tastes like a chocolate hazelnut sandwich between buttery, nutty shortbread with a hint of warm spice, perfect for anyone who loves cozy holiday baking in about 1 hour (plus chilling). This recipe works well for beginner bakers who want bakery-style cookies without fancy equipment or complicated steps. I baked a batch of these at 11 p.m. once and still ate three straight off the tray, so you know they hit hard.

Why Make This Nutella Linzer Cookies Recipe at Home

Homemade Nutella Linzer cookies taste fresher, crisper, and more aromatic than anything from a box. You control the thickness, the amount of Nutella, and the level of sweetness, so each cookie matches your ideal bite.

You also avoid specialty ingredients and use simple pantry staples like flour, sugar, butter, and Nutella. The dough chills well, so you can prep it ahead for holidays, parties, or random Tuesday cravings that hit out of nowhere.

“These Nutella Linzer cookies taste like a fancy bakery treat, but the recipe feels simple enough for a lazy Sunday afternoon bake.”

Ingredients You Need

Dry ingredients

2 cups (240 g) all-purpose flour
1 cup (100 g) finely ground almonds or hazelnuts
- Use blanched almond flour for the most tender texture.
- Grind toasted hazelnuts in a food processor for a stronger nutty flavor.
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but it adds cozy flavor)

Wet ingredients

1 cup (225 g) unsalted butter, softened to cool room temperature
- I like using a good quality European-style butter for richer flavor.
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 it boosts the nutty flavor)

Filling

3/4 to 1 cup Nutella or chocolate hazelnut spread
- Nutella spreads easily and sets nicely once the cookies cool.
- Use any smooth chocolate hazelnut spread you like, but avoid very runny ones that ooze out.

Finishing

Powdered sugar, for dusting the top cookies
Extra chopped toasted hazelnuts or almonds, optional, for garnish on the plate

Pantry shortcuts and substitutions

Use store-bought almond flour to skip grinding nuts.
Swap hazelnut flour for almond flour if you want stronger hazelnut flavor to match the Nutella.
Use a dairy-free butter substitute and a dairy-free chocolate hazelnut spread if you need a non-dairy version.
Skip nutmeg and almond extract if you want a more classic vanilla shortbread flavor.

Equipment list

Mixing bowls (one large, one medium)
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Plastic wrap or reusable silicone wrap
Rolling pin
2 baking sheets
Parchment paper or silicone baking mats
2-inch round or fluted cookie cutter
1-inch mini cutter for the center window (heart, star, circle, etc.)
Cooling racks
Fine mesh sieve for dusting powdered sugar
Offset spatula or butter knife for spreading Nutella

Tips & Mistakes

Chill the dough at least 1 hour so the cookies hold their shape and bake evenly.
Roll the dough to about 1/8 inch thick; thicker cookies taste good but may bake unevenly and sandwich awkwardly.
Cut the same number of solid bottoms and cutout tops so you do not end up with extra halves.
Dust only the top cookies with powdered sugar before assembly so the Nutella stays clean and glossy.
Use cool but not hot cookies when you spread Nutella, or the filling will melt and run.
Work with half the dough at a time and keep the rest in the fridge so it stays firm and easy to cut.
Lift cut cookies with a thin spatula to avoid stretching or breaking the shapes.
Bake one tray at a time in the center of the oven for the most even browning.
Pull the cookies when the edges look lightly golden; overbaking turns them hard instead of tender.
Store the filled cookies in a single layer or with parchment between layers so they do not stick together.

How to Make Nutella Linzer Cookies Recipe

Step 1: Mix the dry ingredients

In a medium bowl, whisk together flour, ground almonds or hazelnuts, salt, cinnamon, and nutmeg. Break up any clumps in the nut flour so the dough stays smooth. Set the bowl aside.

Step 2: Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed. Mix until the butter looks light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl so everything mixes evenly.

Step 3: Add egg, yolk, and extracts

Add the egg, egg yolk, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until the mixture looks smooth and slightly thick. Scrape the bowl again to pull in any butter that hides on the sides.

Step 4: Combine wet and dry

Add the dry ingredients to the wet ingredients in two additions. Mix on low speed just until the flour disappears and the dough comes together in a soft ball. Use a spatula to fold in any dry bits at the bottom so you do not overmix with the mixer.

Step 5: Chill the dough

Divide the dough into two equal portions. Shape each portion into a flat disc, wrap it tightly, and place both discs in the fridge for at least 1 hour and up to 2 days. Chilled dough cuts cleaner shapes and bakes into sharper edges.

Step 6: Preheat and prep pans

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Take one disc of dough out of the fridge and let it sit on the counter for 5 minutes so it softens just enough to roll.

Step 7: Roll out the dough

Lightly flour your work surface and rolling pin. Roll the dough to about 1/8 inch thickness, turning it occasionally and dusting with a little flour if it sticks. Keep the dough cool and firm; if it softens too much, slide it onto a baking sheet and chill it for 10 minutes.

Use a 2-inch round or fluted cutter to cut as many cookies as possible. Transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, gently press them together, chill them for 10 minutes, and roll again.

Step 9: Cut the windows

Count the cookies on the tray and designate half as tops and half as bottoms. Use a 1-inch mini cutter to cut a small window in the center of each top cookie. Keep the little cutout shapes and bake them as tiny snack cookies.

Step 10: Bake the cookies

Place one baking sheet in the center of the oven. Bake 9 to 12 minutes, until the edges look lightly golden and the centers look set. Rotate the tray halfway through if your oven browns unevenly.

Step 11: Cool completely

Remove the tray from the oven and let the cookies rest on the sheet for 3 minutes. Transfer them carefully to a cooling rack and let them cool completely. Repeat with the second tray and the remaining dough.

Step 12: Dust the tops

Once the cookies cool, place all the top cookies (those with windows) on a sheet of parchment. Use a fine mesh sieve to dust them lightly with powdered sugar. Leave the bottom cookies plain so the Nutella sticks well.

Step 13: Fill with Nutella

Stir the Nutella in the jar so it looks smooth and spreadable. Use a small offset spatula or butter knife to spread about 1 teaspoon of Nutella onto each bottom cookie, leaving a tiny border around the edge. Gently press a powdered sugar top cookie onto each bottom to form a sandwich, and twist slightly to spread the Nutella to the edges.

Step 14: Let them set

Place the assembled Nutella Linzer cookies on a tray in a single layer. Let them sit at room temperature for 20 to 30 minutes so the Nutella firms up a bit. Serve, or store as directed below.

Variations I’ve Tried

Raspberry Nutella Linzers: Spread a thin layer of raspberry jam under the Nutella for a chocolate-berry combo that tastes like a fancy dessert bar.
All-hazelnut version: Use ground hazelnuts instead of almonds and add a tiny splash of hazelnut extract for a stronger Nutella vibe.
Chocolate shortbread dough: Replace 1/4 cup of the flour with cocoa powder for a double chocolate Nutella Linzer cookie.
Spiced holiday version: Increase cinnamon to 1 teaspoon and add a pinch of ground cloves for a more festive cookie plate.
Mini bite-size cookies: Use a 1 1/2 inch cutter and a tiny round center cutter for small sandwich cookies that work well on party trays.

How to Serve Nutella Linzer Cookies Recipe

Serve Nutella Linzer cookies at room temperature so the shortbread tastes tender and the Nutella feels creamy. Arrange them on a platter with fresh berries, sliced fruit, or a small bowl of extra Nutella for dipping those tiny cutout cookies. Pair them with hot chocolate, coffee, tea, or a cold glass of milk for kids and adults. They also pack nicely into cookie tins for gifting, as long as you cushion them with parchment.

How to store

Store filled 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 if your kitchen runs warm; bring them to room temperature before serving for the best texture.
Freeze unfilled cookie shells in an airtight container or freezer bag for up to 2 months; thaw at room temperature, then fill with Nutella.
Freeze fully assembled cookies in a single layer on a tray, then transfer to a container with parchment between layers; keep up to 1 month and thaw at room temperature.
Avoid reheating in the oven or microwave, since heat can melt the Nutella and soften the shortbread too much; serve them at room temperature straight from the container.