Holiday Chocolate Linzer Cookies: Soft, Sweet & Stunning

There’s something undeniably charming about Linzer cookies—the delicate cutouts, the sandwich-style layers, and their irresistible presentation dusted with powdered sugar. This Chocolate Linzer Cookie version adds a rich twist to the traditional recipe by swapping almond dough and jam for a chocolate base and creamy frosting filling. The result? A soft, tender, deeply flavorful cookie that feels elegant enough for the holidays but easy enough for any baker to master.

These cookies start with a chocolate dough enhanced by a touch of espresso powder, which intensifies the cocoa flavor without making the cookies taste like coffee. Once baked, they’re paired with a silky cream cheese frosting that’s both sweet and tangy—creating the perfect balance of chocolate and cream. The star-shaped cutouts on half the cookies allow that luscious frosting to peek through, giving each cookie a festive, bakery-style finish that looks beautiful on dessert tables or in holiday gift boxes.

Whether you’re baking for a cookie exchange, preparing treats for neighbors, or planning your holiday dessert spread, these Chocolate Linzer Cookies are guaranteed to impress. They come together with simple ingredients, roll out beautifully, and hold their shape while baking. Most importantly, they taste absolutely divine. Rich, creamy, melt-in-your-mouth deliciousness in every bite.

Just in case you didn’t know:

The name Linzer cookies comes from the traditional Austrian Linzer Torte, one of the oldest known tart recipes in the world. The original Linzer Torte features a nutty crust—usually made with almonds or hazelnuts—and a lattice top filled with raspberry or red currant jam. Over time, bakers reimagined the classic dessert into smaller, sandwich-style cookies with cutout centers that showcase the filling, giving us the beloved Linzer cookie. The Chocolate Linzer Cookie is a modern twist on that tradition, swapping the classic nut-based dough for a rich chocolate version and filling it with creamy frosting instead of jam. It keeps the nostalgic look of a Linzer but adds a fun, decadent flavor upgrade!

More Ideas for Cookie Exchange Cookies:

These aren’t your Grandma’s Snowball Cookies!  Normal Snowball Cookies use nuts (pecans or walnuts) but these fun cookies are nut-free.  The mini M&Ms take the place of the nuts and they are even better (in my opinion).  These Snowball Cookies are the perfect classic cookie for Christmas cookie exchanges or just for fun gifts for your foodie friends. 

Few cookies are as classic—or as irresistible—as Peanut Butter Blossoms. With their soft, chewy peanut butter base and a sweet chocolate candy pressed right in the center, these cookies are the perfect mix of flavors and textures. They’re simple enough to whip up on a weeknight, yet pretty enough to serve at parties, holiday gatherings, or gift exchanges.

Want even more Christmas Cookie Ideas?

• Chocolate Sprinkle Thumbprint Cookies.
• Red Velvet White Chocolate Chip Cake Mix Cookies
• Homemade Peanut Butter Cookies
• Snowflake Sprinkle Cookies
• Red Velvet Chocolate Chip Cookies

Ingredients:

Cookie Base

• ½ cup unsalted butter, softened
• ⅓ cup sugar
• ⅓ cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cups flour
• 1 tsp instant espresso powder
• ½ tsp salt
• ½ tsp baking powder
• 1 Tbsp powdered sugar

Cream Cheese Frosting Filling

• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• ½ tsp salt
• 1 tsp vanilla

Instructions:

Preheat oven to 350°F and line baking sheets with parchment paper.
In a stand mixer, cream the softened butter, sugar, and brown sugar until smooth. Add the egg and vanilla and mix well.

Add the flour, espresso powder, salt, and baking powder. Mix thoroughly, scraping the bowl as needed.

On a lightly floured surface, roll the dough to ¼-inch thickness and cut out 2-inch rounds (with a 2-inch round cookie cutter).

Re-roll scraps as needed. In half of the rounds, cut out a small star (or other shape) in the center.

Place the shaped cookies on parchment and freeze 10 minutes. Bake for 9–10 minutes, or until centers are set.

Cool completely.

To make the frosting, beat softened butter and cream cheese until smooth.

Add powdered sugar, salt, and vanilla. Mix on low until combined, then beat on medium for 2 minutes until fluffy.

Spread frosting on each solid cookie and top with a cutout cookie.

Top with the cookie with the center removed.

Dust with powdered sugar.

Enjoy!

Serving Suggestions

• Perfect for holiday cookie platters, neighbor gifts, and festive gatherings.
• Pair with hot cocoa, peppermint mocha, or a classic cup of coffee.
• Tint the frosting pink, red, or green for seasonal themes.
• Swap the star cutout for a heart, tree, or snowflake shape.

Rich, elegant, and oh-so-festive, these Chocolate Linzer Cookies are everything a holiday treat should be. With their soft chocolate base and creamy filling, they’re sure to become a new seasonal favorite. Enjoy them fresh, gift them generously, and savor every delicious bite!

Print the Recipe:

Chocolate Linzer Cookies

Yield: 36

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

These Chocolate Linzer Cookies are soft, chocolatey, and filled with fluffy cream cheese frosting. A festive holiday cookie perfect for gifting and gatherings.

Print

Ingredients

• For the cookie base -
• ½ c unsalted butter, softened
• ⅓ c sugar
• ⅓ c brown sugar
• 1 egg
• 1 t vanilla
• 1 ½ c flour
• 1 t instant espresso powder
• ½ t salt
• ½ t baking powder
• 1 T powdered sugar
• For the cream cheese frosting filling -
• ½ c unsalted butter, softened
• 8 oz cream cheese, softened
• 2 c powdered sugar
• ½ t salt
• 1 t vanilla

Instructions

1. Preheat the oven to 350 degrees.  Line a couple baking sheets with parchment and set aside. 
2. In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar.  Cream until smooth with the paddle attachment. 
3. Add in the egg and vanilla.  Mix well. 
4. Add in the flour, espresso powder, salt and baking powder.  Mix thoroughly, scraping down the sides often. 
5. 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. 
6. In half of the round cutouts, use a one-inch star (or similar shape) cookie cutter to remove the center of the cookie.  
7. Place the cookie rounds on a piece of parchment and transfer to the freezer for about 10 minutes. 
8. Bake in the preheated oven for 9-10 minutes or until the centers are set.  
9. Allow to cool completely before assembling. 
10. 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. 
11. 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. 
12. Once the cookies are completely cool, spread a layer of frosting over the top of the solid cookie.  
13. Top with the cookie with the center removed.  
14. Sprinkle with a dusting of powdered sugar.

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