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Chocolate Linzer Cookies

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Chocolate Linzer Cookies Recipe

These chocolate sandwich cookies are the color and texture of Oreos. Sandwich them around vivid-colored fillings — red! pink! purple! — and watch the kids' eyes light up. And "fancy" doesn't need to be a challenge.

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At a glance

Prep
Bake
Total
Yield
35 to 47 cookies

Ingredients

Choose your measure:

Cookies

Filling

  • 1 cup confectioners' or glazing sugar
  • 4 teaspoons milk
  • 1 tablespoon + 1 teaspoon light corn syrup
  • food color (gel paste makes the most vivid colors)

Instructions

  1. To make the cookies: In a large bowl, cream the butter and sugar together until smooth.
  2. Beat in the espresso powder, salt, and baking powder.
  3. Add the egg, water, and vanilla and beat at high speed for 3 minutes, until the mixture has lightened both in color and texture.
  4. Mix in the flour and cocoa, and divide the dough roughly in half, with one piece slightly larger than the other. If you're weighing, one piece will weigh about 13 1/8 ounces (375g), and the other about 11 1/4 ounces (325g).
  5. Shape each sticky piece of dough into a flattened disk. Wrap in plastic wrap (or place on parchment, put in a 9" x 13" pan, and cover with plastic wrap, if you want to ensure the wrap doesn't stick to the dough).
  6. Refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's important that it's cold when you roll it out.
  7. Preheat your oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  8. On a clean, heavily floured work surface — a silicone rolling mat is ideal — roll the larger piece of dough 1/8" thick. You'll make a circle that's about 14" in diameter.
  9. Use the plain round linzer cutter to cut about 35 circles before you need to reroll the scraps.
  10. Place the cookies on the prepared baking sheets. They won't expand, so you don't need much space between them.
  11. Repeat with the other piece of dough, rolling it 1/8" thick. You'll make a circle that's about 13" in diameter. Cut the same amount of circles as you did for the top, using the cutter with various interior shapes attached.
  12. Place the cookies on the prepared baking sheet.
  13. Bake the cookies for 17 to 18 minutes. (Watch them carefully! It's really difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. And, if you smell even a whiff of scorching, grab them out of the oven quick.)
  14. Transfer the cookies to a cooling rack, and cool them completely.
  15. To fill and finish the cookies: Put 1/4 cup confectioners' sugar into each of four tiny bowls.
  16. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you've made a soft, spreadable icing, adding more milk if necessary. Tint the icing in each bowl a different color (leaving one bowl plain, to make white filling, if desired).
  17. Spread filling on each of the solid "bottom" cookies. Immediately top with one of the cutout "top" cookies.
  18. Allow the filling to harden before storing the cookies.
  19. Store, wrapped, at room temperature for up to 5 days.