Strawberry Nutella Linzer Cookies Recipe tastes like a chocolate hazelnut sandwich cookie that ran through a strawberry jam garden and decided to stay forever. It suits bakers who want a showy cookie that still fits into a busy schedule, since the whole recipe usually takes about 1 hour 15 minutes including chill time. I tested this batch while my kids tried to “quality control” every other cookie, so you can trust that these pass the real-life snack test.
Why Strawberry Nutella Linzer Cookies Recipe Is Worth It
These Strawberry Nutella Linzer Cookies taste buttery, nutty, and slightly crisp with a soft, fudgy Nutella center and bright strawberry sweetness. The cutout window looks fancy, but the dough handles easily and works great for holiday cookie trays, bake sales, or a random Tuesday craving.
You mix classic Linzer flavor with a chocolate hazelnut twist, so the cookies feel special without complicated steps. The recipe uses simple ingredients, and you can swap a few items to fit what you already keep in your pantry.
“These Strawberry Nutella Linzer Cookies taste bakery-level pretty with zero stress and maximum chocolate-hazelnut payoff.” ★★★★★
Ingredients You Need
Dry ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (100 g) finely ground almond flour or almond meal
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional, but adds cozy flavor)
You can use all purpose flour from any brand, but I prefer King Arthur or Gold Medal for consistent texture. Use blanched almond flour for a more tender cookie and smoother look. Almond meal still works, but it gives a slightly rustic crumb.
Wet ingredients
- 1 cup (225 g) unsalted butter, softened to cool room temperature
- 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)
If you only have salted butter, reduce the added salt to a tiny pinch. Use real vanilla extract, not imitation, for best flavor. Let the egg sit in warm water for 5 to 10 minutes if you forget to bring it to room temperature.
Filling ingredients
- 1/2 cup Nutella or other chocolate hazelnut spread
- 1/2 cup strawberry jam or strawberry preserves, seedless if you prefer
- 1 to 2 tablespoons powdered sugar, for dusting
Use a thick strawberry jam so it does not ooze out of the cookies. If your jam looks loose, simmer it for 3 to 4 minutes to reduce, then cool before using. Any chocolate hazelnut spread works, but Nutella gives the most classic flavor.
Pantry shortcuts and substitutions
- Use store bought strawberry jam instead of homemade to save time.
- Swap raspberry jam for strawberry if that is what you have.
- Use a chocolate spread without nuts if you bake for someone with a nut allergy and skip the almond flour.
- Dust with cocoa powder mixed with powdered sugar if you want a slightly less sweet finish.
Equipment list
- Stand mixer with paddle attachment or hand mixer and large mixing bowl
- Medium bowl for dry ingredients
- Rubber spatula
- Plastic wrap or reusable silicone wrap
- Rolling pin
- 2 to 3 baking sheets
- Parchment paper or silicone baking mats
- Linzer cookie cutter set or 2 round or fluted cutters in different sizes
- Wire cooling racks
- Small offset spatula or butter knife
- Fine mesh sieve for powdered sugar
Quick Tips & substitutions
- Chill the dough at least 30 minutes so the cookies hold their shape and bake evenly.
- Roll the dough between two sheets of parchment to avoid sticking and extra flour.
- Cut an equal number of solid bottoms and cutout tops so every cookie finds a partner.
- Keep the cutout centers and bake them as mini cookies for snacking or ice cream toppers.
- Use cold baking sheets; rotate them so you never place dough on a hot pan.
- Swap almond flour with hazelnut flour for a stronger Nutella vibe.
- Replace Nutella with a dairy free chocolate spread for a lactose free version.
- Use seedless strawberry jam if you want a smoother bite, or chunky preserves if you like texture.
- Dust the tops with powdered sugar before assembly so the sugar does not cover the jam window.
- Bake one test cookie to check timing in your oven, then adjust by 1 to 2 minutes if needed.
How to Make Strawberry Nutella Linzer Cookies Recipe
Mix the dry ingredients
In a medium bowl, whisk together the all purpose flour, almond flour, salt, and cinnamon. Break up any clumps in the almond flour so the dough stays smooth. Set the bowl aside while you mix the wet ingredients.
Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed for about 2 to 3 minutes. Stop when the mixture looks pale and fluffy and no sugar granules stand out. Scrape down the sides of the bowl with a spatula.
Add egg, yolk, and extracts
Add the egg and egg yolk to the butter mixture and beat on medium speed until they blend in and the mixture looks creamy. Pour in the vanilla extract and almond extract and mix again for about 30 seconds. Scrape the bowl to catch any butter that hides at the bottom.
Combine wet and dry
Turn the mixer to low speed and add the dry ingredients in two batches. Mix just until the flour disappears and the dough comes together in soft clumps. Finish by folding with a spatula so you avoid overmixing and keep the cookies tender.
Chill the dough
Divide the dough into two equal portions and shape each into a flat disc. Wrap each disc tightly in plastic wrap or a reusable wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 2 days.
Preheat and prep pans
Heat your oven to 350°F (175°C). Line two or three baking sheets with parchment paper or silicone baking mats. Keep one dough disc in the fridge while you roll the other so it stays cool.
Roll out the dough
Place one dough disc between two sheets of parchment paper. Roll the dough to about 1/8 to 1/4 inch thickness, depending on how crisp you like your Linzer cookies. Peel off the top parchment sheet once the dough reaches an even thickness.
Cut the cookie shapes
Use a larger round or fluted cutter to cut as many cookies as possible from the rolled dough. Transfer the cut shapes to the prepared baking sheets, leaving a little space between each. Cut half of the cookies with the smaller center cutter to make the tops with windows.
Gather the dough scraps, press them into a disc, and chill them again for 10 to 15 minutes before rerolling. Repeat the rolling and cutting process with the second dough disc. Aim for an equal number of solid bottoms and cutout tops.
Chill the cut cookies
Place the baking sheets with the cut cookies in the fridge for 10 to 15 minutes. This quick chill helps the cookies keep their sharp edges and prevents spreading. Use this time to tidy the counter or taste test the jam.
Bake the cookies
Bake one sheet at a time in the center of the oven for 9 to 12 minutes. Pull the cookies when the edges look lightly golden and the centers look set but not browned. The tops with cutouts may finish slightly faster, so watch them closely.
Let the cookies sit on the baking sheet for 3 to 5 minutes. Transfer them to a wire rack to cool completely. Repeat with the remaining trays.
Prep the fillings
While the cookies cool, stir the Nutella in a small bowl until it looks smooth and spreadable. In another bowl, stir the strawberry jam to loosen it. If the jam seems too thick, warm it slightly and let it cool again so it spreads easily.
Dust the tops
Place the cooled cutout tops on a wire rack set over a sheet of parchment. Use a fine mesh sieve to dust them lightly with powdered sugar. Keep the solid bottoms plain so the fillings stick well.
Assemble the Strawberry Nutella Linzer Cookies
Spread about 1 teaspoon of Nutella on each solid bottom cookie, leaving a small border around the edge. Add about 1/2 teaspoon of strawberry jam on top of the Nutella, or next to it if you want a half and half look. Gently press a sugared cutout top onto each filled bottom so the fillings peek through the window.
Press just enough to make the sandwich hold together without squeezing the fillings out. Let the assembled cookies rest for 15 to 20 minutes so the fillings settle. Serve them at room temperature so the Nutella stays soft and the strawberry flavor shines.
Recipe Variations
- Gluten free: Use a 1 to 1 gluten free baking flour and keep the almond flour; chill the dough a bit longer for easier handling.
- Vegan: Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and a dairy free chocolate spread; pick a vegan strawberry jam.
- Nut free: Replace almond flour with more all purpose flour and use a chocolate spread without nuts; skip almond extract.
- Low sugar: Use a reduced sugar strawberry jam and a chocolate hazelnut spread with less sugar; cut the granulated sugar in the dough to 1/2 cup.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough for a bright note that pairs with strawberry.
- Extra chocolate: Dip half of each assembled cookie in melted dark chocolate and let it set on parchment.
- Crunchy add in: Sprinkle finely chopped toasted hazelnuts or almonds around the Nutella before you add the top cookie.
Ways to Serve Strawberry Nutella Linzer Cookies Recipe
- Pack them in a tin for holiday cookie exchanges or teacher gifts.
- Serve them on a dessert board with fresh strawberries and sliced bananas.
- Crumble one cookie over vanilla ice cream or frozen yogurt.
- Add them to lunchboxes as a special treat.
- Pair them with hot chocolate, coffee, or a big glass of cold milk.
- Stack a few in a clear bag with ribbon for party favors or bake sale bundles.
Storage Success
Store Strawberry Nutella Linzer Cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers so the powdered sugar and fillings stay neat. Keep them in the fridge for up to 1 week if your kitchen runs warm, and let them come to room temperature before serving. Freeze unfilled cookies for up to 2 months, then thaw, fill with Nutella and strawberry jam, and enjoy fresh tasting Linzer sandwiches whenever a cookie craving hits.
Strawberry Nutella Linzer Cookies Recipe
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 30 minutes, or until firm enough to roll.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness.
- Use a round or fluted cookie cutter (about 2 inches) to cut out cookies. For half of the cookies, cut a small shape from the center to create a window.
- Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 9–12 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough, rerolling scraps as needed.
- Once the cookies are completely cool, spread a thin layer of Nutella on the flat side of each solid cookie bottom.
- Add a small spoonful of strawberry jam on top of the Nutella, spreading gently but keeping it away from the edges.
- Place a cutout cookie on top of each filled bottom cookie, gently pressing to create a sandwich so the filling shows through the window.
- Dust the tops lightly with powdered sugar if desired before serving.
Notes
Approximate per 1 cookie (1 of 24): 150 calories; fat 7 g; saturated fat 3 g; carbohydrates 20 g; fiber 1 g; sugars 11 g; protein 2 g; sodium 55 mg. Values will vary based on specific ingredients, brands, and portion size.
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