Description

These Nutella Linzer Cookies are buttery, melt-in-your-mouth shortbread cookies filled with creamy Nutella spread. Made with a classic Linzer shape and a heart cutout, they’re perfect for holidays, gifting, or whenever you crave a chocolate hazelnut treat.

Ingredients

200 g (1 cup) unsalted butter, softened
160 g (1 ½ cups) powdered sugar
2 eggs, at room temperature
1 tsp vanilla extract
400 g (3 ⅓ cups) all-purpose flour
¼ tsp salt
1 tsp baking powder (optional)
Nutella spread

Instructions

In a large bowl, cream the softened butter with powdered sugar using an electric mixer on medium speed for 2–3 minutes until smooth and creamy.
Add the eggs and vanilla extract, then mix again for about a minute until incorporated.
Add the dry ingredients—flour, salt, and baking powder (if using)—and mix on low speed until the dough is just combined and smooth.
Bring the dough together by hand, form a ball, wrap it in plastic, and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface (or between parchment sheets) to about 3–4 mm thickness.If the dough becomes too soft, place it in the freezer for 10–15 minutes before cutting.
Cut out cookies using a Linzer cookie cutter set, making sure to create matching tops (with holes) and bottoms (without holes).
Arrange the cookies on a baking sheet lined with parchment paper and chill for another 30 minutes.
Preheat the oven to 340°F/170°C and bake for about 10 minutes, until lightly golden on the edges.
Let the cookies cool slightly on the baking sheet, then transfer to a rack to cool completely.
Pipe a small amount of Nutella in the center of each bottom cookie and gently press a top cookie (with a hole) over it.
Refrigerate the cookies for about 20 minutes to set the filling before serving.