Easy Homemade Chocolate Linzer Cookies with Cream Cheese Filling for Christmas
There’s something extra special about sandwich cookies during the holidays, and these Chocolate Linzer Cookies are a fun change from the traditional version. The chocolate cookies have a hint of espresso to deepen the chocolate flavor, with a sweet cream cheese frosting tucked between them. Finish them with powdered sugar, and you have a pretty Christmas cookie that’s perfect for cookie trays, parties, or gifting.
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Add another fun treat to your Christmas cookie tray with these Pecan Snowman Cookies.
How to Make Chocolate Linzer Cookies
Here are the ingredients you need to make these Chocolate Linzer Cookies, plus step by step instructions for how to make them.
Ingredients
For the Cookie Base
- ½ cup unsalted butter, softened
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cup flour
- 1 tsp instant espresso powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tbsp powdered sugar
For the Cream Cheese Frosting Filling
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cup powdered sugar
- ½ tsp salt
- 1 tsp vanilla
Step by Step Instructions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
2. To make the cookie base, add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture is smooth and well combined.
3. Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
4. Add the flour, instant espresso powder, salt, and baking powder. Mix on low until a dough forms, stopping to scrape the sides and bottom of the bowl to make sure everything is evenly combined.
5. Lightly flour your work surface and roll the dough to about ¼-inch thick. Cut out rounds using a 2-inch cookie cutter. Gather and reroll the scraps to cut additional cookies.
6. Use a 1-inch star cutter, or another small shape, to cut out the centers of half of the cookie rounds. Leave the remaining rounds whole; these will be the bottoms of the sandwich cookies.
7. Arrange the cookies on parchment paper and place them in the freezer for about 10 minutes. Chilling helps the cookies hold their shape as they bake.
8. Transfer the chilled cookies to the prepared baking sheets. Bake for 9-10 minutes, or until the centers are set. Avoid overbaking so the cookies don’t become too firm.
9. Let the cookies cool briefly on the baking sheets, then transfer them to a wire rack. Allow them to cool completely before adding the filling.
10. To make the cream cheese filling, add the softened butter and cream cheese to a clean stand mixer bowl. Beat until smooth and free of lumps.
11. Add the powdered sugar, salt, and vanilla. Mix on low until combined, then scrape down the bowl. Increase the speed to medium and beat for about 2 minutes, until the frosting is smooth and fluffy.
12. Spread a layer of cream cheese frosting over the flat side of each solid cookie. Place a cutout cookie on top and gently press it into place.
13. Lightly dust the assembled cookies with powdered sugar before serving.
Storage
Because of the cream cheese filling, store the Chocolate Linzer Cookies in an airtight container in the refrigerator for up to 3 days.
If you’re looking for something a little different to add to your holiday baking, these Chocolate Linzer Cookies are worth making. The rich chocolate cookies pair nicely with the creamy filling, and the powdered sugar gives them that classic Linzer finish. Enjoy them with coffee or hot chocolate, or box them up to share with family and friends.
More Christmas Cookie Recipes
Chocolate Linzer Cookies
Ingredients
For the Cookie Base
- ½ cup unsalted butter, softened
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cup flour
- 1 tsp instant espresso powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tbsp powdered sugar
For the Cream Cheese Frosting Filling
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cup powdered sugar
- ½ tsp salt
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- To make the cookie base, add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture is smooth and well combined.
- Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the flour, instant espresso powder, salt, and baking powder. Mix on low until a dough forms, stopping to scrape the sides and bottom of the bowl to make sure everything is evenly combined.
- Lightly flour your work surface and roll the dough to about ¼-inch thick. Cut out rounds using a 2-inch cookie cutter. Gather and reroll the scraps to cut additional cookies.
- Use a 1-inch star cutter, or another small shape, to cut out the centers of half of the cookie rounds. Leave the remaining rounds whole; these will be the bottoms of the sandwich cookies.
- Arrange the cookies on parchment paper and place them in the freezer for about 10 minutes. Chilling helps the cookies hold their shape as they bake.
- Transfer the chilled cookies to the prepared baking sheets. Bake for 9-10 minutes, or until the centers are set. Avoid overbaking so the cookies don’t become too firm.
- Let the cookies cool briefly on the baking sheets, then transfer them to a wire rack. Allow them to cool completely before adding the filling.
- To make the cream cheese filling, add the softened butter and cream cheese to a clean stand mixer bowl. Beat until smooth and free of lumps.
- Add the powdered sugar, salt, and vanilla. Mix on low until combined, then scrape down the bowl. Increase the speed to medium and beat for about 2 minutes, until the frosting is smooth and fluffy.
- Spread a layer of cream cheese frosting over the flat side of each solid cookie. Place a cutout cookie on top and gently press it into place.
- Lightly dust the assembled cookies with powdered sugar before serving.
