Nutella Linzer Cookies

There’s something about Nutella that’s so festive and fun. These Nutella Linzer cookies are no exception.

This cut-out sugar cookie recipe is super versatile. I have used it to make so many different cookies including these cinnamon roll cookies. They are so delicious!

In fact, I have styled an entire holiday cookie box using just this sugar cookie recipe. I really like that the cut-out sugar cookies keep their shape. You can fill the sandwich cookies with Nutella, caramel or jam. You can also dip them in chocolate or even wrap the cookie dough around maraschino cherries. The options are endless! They are so pretty! You can also use my favourite shortbread cookie recipe to style a Christmas cookie box. I’ll link the recipe here. Using just one cookie dough, makes Christmas baking super easy and each cookie really does have its own distinct flavour.

I hope you have fun with this recipe. It really is perfect for cut-out and stamp cookies.

Enjoy and happy holidays!

Nutella Linzer Cookies
Prep Time
50 mins
Cook Time
9 mins

Nutella sandwich cookies

Course: Dessert
Keyword: christmas cookie box, nutella cookies, nutella linzer cookies, nutella sandwich cookies
Servings: 24
Author: Rosa
  • 2 cups and 2 tbsp all-purpose flour, plus more for rolling
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 3 tbsp icing sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract (optional but recommended)
  • 1/4 cup Nutella or jam
Optional glaze – Recipe below
  1. Whisk the flour, baking powder and salt together and set aside.

  2. In a large bowl, beat the butter, granulated sugar and icing sugar for a couple of minutes or until light and fluffy.

  3. Add the egg, vanilla and almond extract and beat until smooth.

  4. Add the dry ingredients to the wet ingredients. Mix just until combined.

  5. Divide the dough in half. Shape the dough into two small discs. Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.

  6. Lightly dust your rolling surface with flour. Then place the first chilled cookie dough disc on top. Cover the dough with a large piece of plastic wrap. Roll the dough out to 1/4" thickness, turning the dough as you go, as needed.

  7. Dip your cookie cutters or cookie stamps in flour before cutting your cookies out into shapes.

  8. Place the cookies onto the cookie sheet 2 inches apart.

  9. Bake at 350 degrees for 9 to 12 minutes (depending on the size of the cookie) or just until the edges of the cookies are a very light golden colour. Check at 9 minutes.

  10. Allow the cookies to cool completely before filling the sandwich cookies.

Recipe Notes

To keep the sugar cookies soft, be sure to:

  • measure the dry ingredients carefully
  • chill the cookie dough
  • be careful not to over-bake the cookies
  • be careful not to roll the cookies out to less than 1/4″ thickness
5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: Basic Glaze
Author: Rosa
  • 1 tbsp lemon juice, milk or water
  • 1/2 cup icing sugar
  1. Whisk until smooth.

Recipe Notes
  • For a thicker glaze, add more icing sugar one tablespoon at a time until you achieve your desired thickness.
  • If you want to colour the glaze, add one or two drops of food colouring at a time until you achieve your desired colour.