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Hazelnut linzer cookies with star cut outs on table

Hazelnut Linzer Cookies

  • Author: Gail Ng
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes + overnight chilling
  • Yield: 30 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


These hazelnut linzer cookies feature two soft linzer cookies sandwiching a hazelnut spread filling and a dusting of powdered sugar



  • 225g unsalted butter, softened
  • 100g brown sugar
  • 50g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100g hazelnut flour, finely ground
  • 380g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 50g hazelnut spread


Prepare the dough

  1. In a large bowl, beat the butter and both sugars with an electric mixer at medium-high speed until light and creamy. Add in eggs and vanilla extract and beat until combined.
  2. In a medium bowl, stir together hazelnut flour, all-purpose flour, baking powder, and salt. Add this to the large mixing bowl of wet ingredients and mix on low speed until combined.
  3. Turn the dough out onto a sheet of plastic wrap and divide the dough in half. Press each half into a flattened disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

Bottom cookies

  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. Take one disc of dough out of the fridge and let it sit at room temperature for 5-10 minutes before rolling out.
  3. On a floured surface, roll out one disc of dough to 1/8 inch (3mm) thick. Using a 3-inch round cookie cutter, cut out cookie rounds that will become the bottom cookies.
  4. Carefully transfer cookies to a baking sheet, leaving about 1 inch in between cookies. Re-roll the scraps and repeat.
  5. Bake the bottom cookies for 10 minutes until the edges are lightly browned. Let cool on a wire rack.

Top cookies

  1. Repeat steps 2-4 with the other section of dough as above.
  2. After transferring the cookie rounds to the baking sheet, With a mini cookie cutter in the shape of your choice, cut out the middle of each cookie round. Lift up the cut out with a toothpick and bake them on the same sheet or re-roll as scraps.
  3. Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on a wire rack.

Assembling the cookies

  1. Invert the bottom cookies and spread 1-2 teaspoons of hazelnut spread onto each cookie.
  2. With a small sieve, dust the top cookies with powdered sugar. Sandwich a matching top and bottom cookie together and press together gently.

Keywords: hazelnut linzer cookies, nutella linzer cookies, holiday cookies, hazelnut cookies