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+ servings
Hazelnut linzer cookies with star cut outs on table

Hazelnut Linzer Cookies

Author: Gail Ng
These hazelnut linzer cookies feature two soft linzer cookies sandwiching a hazelnut spread filling and a dusting of powdered sugar
5 from 4 votes
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Yield 30 cookies
Category Desserts
Cuisine American


  • 225 g unsalted butter, softened
  • 100 g brown sugar
  • 50 g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 100 g hazelnut flour, can sub with almond flour
  • 380 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 50 g hazelnut spread


Prepare the dough

  • 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.
  • 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.
  • 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.

For the bottom cookies

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • Take one disc of dough out of the fridge and let it sit at room temperature for 5-10 minutes before rolling out.
  • On a floured surface, roll out one disc of dough to ⅛ inch (3mm) thick. Using a 3-inch round cookie cutter, cut out cookie rounds that will become the bottom cookies.
  • Carefully transfer cookies to a baking sheet, leaving about 1 inch in between cookies. Re-roll the scraps and repeat.
  • Bake the bottom cookies for 10 minutes until the edges are lightly browned. Let cool on a wire rack.

For the top cookies

  • Repeat steps 2-4 with the other section of dough as above.
  • 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.
  • Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on a wire rack.

Assemble the cookies

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


Calories: 154kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Keywords hazelnut cookies, hazelnut linzer cookies, holiday cookies, nutella linzer cookies
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