These salted caramel chocolate linzer cookies are made with two rich chocolate cookies sandwiching gooey caramel filling. They're dusted with cocoa powder to make them one of the prettiest holiday cookies you can make. They're a chocolate lover's version of classic linzer cookies made with jam!
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Why you'll love this recipe
- Rich chocolate cut-out cookies. These chocolate cookies are tender and delicious. The roll-out and cut-out cookie dough can be used for many other types of cookies.
- Salted caramel filling. The salted caramel adds a satisfying gooey texture and savoury flavour.
- Various shape and size possibilities. You can make these chocolate linzer cookies any size and shape you like. Try different cookie cutter shapes for completely different looks.
- Two cookies in one! A perk of making sandwich cookies.
Tools
- Electric hand mixer - A hand mixer will make your life easier when it comes to mixing dough or batter. If you don't have one, you can still make these cookies by mixing the ingredients by hand with a spatula.
- Rolling pin - These are roll-out cut-out cookies so you'll need a rolling pin to roll out your cookie dough.
- Offset spatula (optional) - If your cookie dough is sticking to the counter (which happens often with buttery dough and working with it at room temperature for a while), you can slide an offset spatula underneath the cookies to lift them without warping the shape.
- Scalloped cookie cutters - I love using scalloped cookie cutters instead of plain round cookie cutters because they add a beautiful detail to the edges and it's more forgiving if the circles aren't perfectly round. You'll need a larger round cutter that's about 3" in diameter and a smaller cutter that's about 1" in diameter for the center cut-out.
- Baking sheet - You'll need any kind of baking sheet or baking tray to bake your cookies on. It would be ideal to have at least two baking sheets so that you can alternate them in the oven.
- Small pot - You'll need a small pot to cook the caramel. Make sure it's a pot with tall walls and not a pan because the caramel will bubble up when you add the heavy cream.
- Piping bag (optional) - The best way to add the salted caramel filling to the cookies is by piping it with a piping bag. This way is mess-free and precise. You can also just drizzle it on the cookies with a spoon.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Almond flour - Almond flour makes these cookies tender and soft.
- Cocoa powder - This recipe was tested with natural cocoa powder (the most common kind). You can also use Dutch-processed cocoa powder for a darker, almost black colour.
- Baking powder
- Salt
- Unsalted butter - This should be softened to room temperature to make it easier to cream together with the sugar.
- Granulated sugar
- Eggs - These should also be at room temperature to prevent the butter from curdling.
- Vanilla extract
- Heavy cream - You'll need this to make the salted caramel sauce. It should be at room temperature otherwise it will cause the sugar to harden upon contact. You can also warm it up slightly in the microwave before using it.
How to make salted caramel chocolate linzer cookies
For the cookie dough
Flour mixture: In a medium bowl, stir together flour, almond flour, cocoa powder, baking powder, and salt. Set aside.
Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy and pale in colour. Add the sugar and cream together until fluffy. Add the eggs and vanilla extract. Mix until combined.
Mix dough: Add the flour mixture and mix until a soft dough forms, switching to a spatula to finish mixing it if it becomes too thick to mix.
Press and shape dough: Turn the dough out onto a sheet of plastic wrap. Use your hands to press the dough together. Use a bench scraper or a knife to cut the dough in half. Press and shape each half into a flattened disc shape. Wrap both halves in plastic wrap and chill them in the fridge for at least 2 hours or overnight.
For the salted caramel
Melt sugar: In a small pot, add granulated sugar. Heat it on medium heat until the sugar liquefies, about 10 minutes.
Add heavy cream: When the sugar syrup becomes light amber in colour slowly pour in the heavy cream while stirring the mixture. The mixture will bubble up instantly so make sure your pot is tall enough to contain it. Don't worry if the sugar hardens (the cream was too cold) - just keep stirring it on low-medium heat until it melts again.
Add butter and salt: When the bubbling subsides and the mixture is thick enough to coat the back of a spoon, remove the pot from the heat. Stir in the butter, one cube at a time, and they're all dissolved in the caramel. Stir in the salt and transfer the caramel to a small bowl to cool.
Making the cookies
Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Roll out dough: On a floured surface, roll out one disc of cookie dough until it's about ⅛" thick.
Cut out top cookies: Use a 3" scalloped round cookie cutter to cut out rounds from the dough. Slide an offset spatula under each round to lift it off the counter if it's sticking. Transfer the rounds to your lined baking sheet. These cookies don't spread much so you can place them close together. Re-roll the scraps and repeat.
Cut out window: Use a smaller 1" scalloped cookie cutter to cut out the middle of each round. You can bake these tiny cutouts for a snack or add them to your scrap dough to re-roll.
Bake top cookies: Bake the cookies with the cutouts (the "top" cookies) for about 9 minutes or until the surface looks dry and set. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Cut out bottom cookies: Repeat rolling out the second disc of dough in the same way as the first disc and use the same 3" scalloped round cookie cutter to cut out rounds from the dough. Transfer the rounds to your lined baking sheet. Do not cut out the middle of these cookies.
Bake bottom cookies: Bake these cookies (the "bottom" cookies) for about 10 minutes or until the surface looks dry and set. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Dust with cocoa powder: Lay all the top cookies out on a wire rack or a sheet of parchment paper. Use a fine mesh sieve to dust the tops with cocoa powder or powdered sugar.
Sandwich caramel: If your salted caramel has hardened during this time, warm it in the microwave for about 15 seconds until it's soft and pliable. Transfer the caramel to a piping bag and snip the tip off (or use a spoon). Pipe a dollop of caramel in the middle of each bottom cookie. Place a matching top cookie on top to sandwich the caramel.
Storage
These salted caramel chocolate linzer cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Avoid wrapping with plastic wrap (with the wrap touching the cookies) as the cocoa powder or powdered sugar on top of the cookies will smudge.
Freezing
These cookies can be frozen by placing them in an airtight container and freezing them for up to 1 month.
Thaw at room temperature for several hours. Note that the condensation produced during thawing may dissolve any powdered sugar on top of the cookies.
Tips for success
- Keep the cookie dough cold. Any time you feel like the dough has gotten too warm and soft (before rerolling the dough the second time, for example), return it to the fridge for about 15 minutes to let it firm up. Keeping the dough cold prevents it from sticking to your counter and prevents the cookie cut-outs from deforming when you pick them up.
- Be patient when making the caramel. It takes a while for the sugar to melt and it will seem like nothing is happening at first. Don't be tempted to turn the heat too high otherwise the sugar will burn and the caramel can curdle.
- Bake the top and bottom cookies in separate batches. The top cookies will bake faster than the bottom cookies since there's no middle piece. Bake them on separate baking sheets to prevent overbaking or underbaking either of them.
Frequently asked questions
Yes, you can make the cookie dough and salted caramel ahead of time and store them in the fridge for up to 3 days before using them. You can also freeze the cookie dough for up to 1 month. Thaw the dough in the fridge overnight before rolling it out. The caramel can be warmed in the microwave to return it to its soft and runny consistency before adding it to the cookies.
More cookie recipes to try
- Matcha Thumbprint Cookies
- Hazelnut Linzer Cookies
- Chocolate Blossom Cookies
- Gingerbread Latte Cookies
- Earl Grey Sugar Cookies
Recipe
Salted Caramel Chocolate Linzer Cookies
Equipment
- 1 offset spatula, optional
- 1 piping bag, optional
Ingredients
Chocolate Cookies
- 300 g all-purpose flour
- 100 g almond flour
- 80 g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 230 g unsalted butter, softened to room temperature
- 135 g granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Salted Caramel Sauce
- 150 g granulated sugar
- 150 g heavy cream, room temperature
- 60 g unsalted butter, room temperature and roughly cubed
- ½ teaspoon salt
For dusting
- 20 g cocoa powder, or powdered sugar
Instructions
Chocolate Cookie Dough
- Flour mixture: In a medium bowl, stir together flour, almond flour, cocoa powder, baking powder, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy and pale in colour. Add the sugar and cream together until fluffy. Add the eggs and vanilla extract. Mix until combined.
- Mix dough: Add the flour mixture and mix until a soft dough forms, switching to a spatula to finish mixing it if it becomes too thick to mix.
- Press and shape dough: Turn the dough out onto a sheet of plastic wrap. Use your hands to press the dough together. Use a bench scraper or a knife to cut the dough in half. Press and shape each half into a flattened disc shape. Wrap both halves in plastic wrap and chill them in the fridge for at least 2 hours or overnight.
Salted Caramel
- Melt sugar: In a small pot, add granulated sugar. Heat it on medium heat until the sugar liquefies, about 10 minutes.
- Add heavy cream: When the sugar syrup becomes light amber in colour slowly pour in the heavy cream while stirring the mixture. The mixture will bubble up instantly so make sure your pot is tall enough to contain it. Don't worry if the sugar hardens (the cream was too cold) - just keep stirring it on low-medium heat until it melts again.
- Add butter and salt: When the bubbling subsides and the mixture is thick enough to coat the back of a spoon, remove the pot from the heat. Stir in the butter, one cube at a time, and they're all dissolved in the caramel. Stir in the salt and transfer the caramel to a small bowl to cool.
Making the cookies
- Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Roll out dough: On a floured surface, roll out one disc of cookie dough until it's about ⅛" thick.
- Cut out top cookies: Use a 3" scalloped round cookie cutter to cut out rounds from the dough. Slide an offset spatula under each round to lift it off the counter if it's sticking. Transfer the rounds to your lined baking sheet. These cookies don't spread much so you can place them close together. Re-roll the scraps and repeat.
- Cut out window: Use a smaller 1" scalloped cookie cutter to cut out the middle of each round. You can bake these tiny cutouts for a snack or add them to your scrap dough to re-roll.
- Bake top cookies: Bake the cookies with the cutouts (the "top" cookies) for about 9 minutes or until the surface looks dry and set. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Cut out bottom cookies: Repeat rolling out the second disc of dough in the same way as the first disc and use the same 3" scalloped round cookie cutter to cut out rounds from the dough. Transfer the rounds to your lined baking sheet. Do not cut out the middle of these cookies.
- Bake bottom cookies: Bake these cookies (the "bottom" cookies) for about 10 minutes or until the surface looks dry and set. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust with cocoa powder: Lay all the top cookies out on a wire rack or a sheet of parchment paper. Use a fine mesh sieve to dust the tops with cocoa powder or powdered sugar.
- Sandwich caramel: If your salted caramel has hardened during this time, warm it in the microwave for about 15 seconds until it's soft and pliable. Transfer the caramel to a piping bag and snip the tip off (or use a spoon). Pipe a dollop of caramel in the middle of each bottom cookie. Place a matching top cookie on top to sandwich the caramel.
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