Chocolate Linzer cookies with crisp edges, tender centers, and a smooth cream cheese filling, perfect for holiday trays and special occasions.
Linzer cookies have always been a holiday staple cookie at home. We love a good, authentic Linzer cookies recipe, but are always open to experimenting. And just when I thought the lemon curd flavor was my favorite, these chocolate ones with a cream cheese filling stole the show.
Sandwich cookies need a sturdier structure than regular ones because they have to support filling without getting soggy or falling apart. I figured this out when I switched from jam-based centers to cream cheese. Jam has so much moisture and sugar that it can seep into the cookie over time, but a thicker dairy-based filling stays put and actually helps the layers stick together without breaking down the texture.
The chocolate dough is richer and holds up better than the almond-based traditional version when you're cutting shapes and handling them during assembly. These have crisp edges with a tender center, and the tangy filling balances out the chocolate without making everything too sweet.
The first time I made these instead of my usual raspberry linzer cookies, my sister tried one and immediately asked why I'd been holding out on this version. She said the cream cheese filling was way better than jam because it wasn't as sweet, and the chocolate made them feel more grown-up. My kids loved them too because they could see the filling through the star cutout on top, which made them more exciting to eat.
Now these might just have replaced the traditional linzers in my holiday rotation, and honestly, I don't miss the lemon curd version at all. They're perfect for cookie trays and come together in a way that makes the assembly part actually fun instead of tedious.
Ingredients
The cookie base uses both granulated sugar and brown sugar along with cocoa powder. Using both sugars gives the cookies structure while keeping them tender, while the cocoa powder provides the chocolate backbone of the dough. Brown sugar adds moisture, which matters since these cookies are rolled thin and can dry out easily, and the cocoa helps balance that moisture with a firm but delicate bite.
Instant espresso powder makes the chocolate flavor stand out. It doesn’t make the cookies taste like coffee, but it deepens the cocoa powder’s flavor and keeps the cookies from tasting flat. If you don’t have espresso powder, very finely ground instant coffee works, though the chocolate notes will be lighter and less pronounced.
Butter plays a major role in both the cookies and the filling. Softened butter helps the cocoa-based dough come together smoothly and gives the cookies their crisp edges without making them brittle. In the filling, butter helps stabilize the cream cheese so it spreads cleanly between the layers.
Cream cheese is the base of the frosting filling. Full-fat cream cheese works best because it holds its shape once sandwiched between the cookies and contrasts nicely with the rich cocoa cookies. Reduced-fat versions get too soft and can cause the layers to slide.
Powdered sugar gets used in both the dough and the filling. In the dough, it keeps the cocoa cookie texture fine and delicate rather than dense. In the filling, it dissolves easily and gives a smooth, spreadable consistency without any graininess.
See the recipe card for exact quantities.
How to Make Chocolate Linzer Cookies?
These chocolate linzer cookies are crisp around the edges with a soft center and a creamy filling in between. They’re a great option for holiday trays or special occasions.
Prep the Oven and Pans
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
Make the Cookie Dough
Roll and Cut the Cookies
Chill and Bake
Place all the cookie cutouts onto parchment paper and transfer them to the freezer for about 10 minutes. This helps the cookies hold their shape while baking.
Bake the cookies in the preheated oven for 9 to 10 minutes, or until the centers are set and the edges look firm. Remove from the oven and let the cookies cool completely before assembling.
Make the Cream Cheese Filling
Assemble the Cookies
Finish
Lightly dust the tops with powdered sugar before serving.
Storage
Store the assembled cookies in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for a few minutes before serving so the filling softens slightly.
Top Tips for Chocolate Linzer Cookies
Chill the cut cookies before baking: A short freeze helps the cookies keep clean edges and prevents spreading in the oven.
Roll the dough evenly: Keeping the dough at an even thickness helps all the cookies bake at the same rate.
Assemble only once fully cooled: Warm cookies will melt the filling and cause sliding, so wait until they are completely cool.
Chocolate Linzer Cookies
Equipment
- Oven
Ingredients
- For the cookie base
- ½ cup unsalted butter softened
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cup flour
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 Tablespoon powdered sugar
- For the cream cheese frosting filling
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 2 cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth with the paddle attachment.
- Add in the egg and vanilla. Mix well.
- Add in the flour, Dutch-processed cocoa powder, espresso powder, salt and baking powder. Mix thoroughly, scraping down the sides often.
- On a lightly floured work surface, roll out the dough to about ¼ inch thickness. Use a 2 inch round cookie cutter to cut out as many rounds as possible. Reroll the scraps as many times as you can, kneading well between each roll.
- In half of the round cutouts, use a one inch star (or similar shape) cookie cutter to remove the center of the cookie.
- Place the cookie rounds on a piece of parchment and transfer to the freezer for about 10 minutes.
- Bake in the preheated oven for 9-10 minutes or until the centers are set.
- Allow to cool completely before assembling.
- For the frosting filling - in the bowl of a stand mixer, combine the softened butter and cream cheese. Mix well, until there are no clumps and the mixture is smooth.
- Add in the powdered sugar, salt and vanilla. Mix on low until combined. Scrape down the sides and bump up the speed to medium for about 2 minutes or until the frosting is smooth and fluffy.
- Once the cookies are completely cool, spread a layer of frosting over the top of the solid cookie.
- Top with the cookie with the center removed.
- Sprinkle with a dusting of powdered sugar.
Kelly says
Hello, Thank you for the recipe, One question. Why is there no coca powder or chocolate in these Chocolate cookies?
Kristy says
Hi Kelly,
Thank you so much for catching that, and you’re absolutely right. That was a big oversight on our part, and we really appreciate you pointing it out. The cocoa powder was accidentally left out of the ingredient list, but the recipe has now been corrected. Thanks again for taking the time to let us know!
-Kristy
Kt says
What about the cocoa? How much? Not listed in the recipe?
Kristy says
Hi there!
You’re absolutely right to ask, and thank you for flagging it. That was an oversight on our part. The recipe uses ¼ cup Dutch-processed cocoa powder, which has now been added to the ingredient list so everything is clear. We really appreciate you pointing this out so we could fix it quickly.
-Kristy
Kt says
The chocolate is missing in the recipe? How much?