Chocolate Linzer Cookies

These Chocolate Linzer Cookies are a rich, chocolatey twist on the classic holiday favorite, made extra special with a creamy cream cheese frosting filling. Soft yet sturdy cookies are lightly flavored with espresso powder to deepen the chocolate taste, then sandwiched together and finished with a dusting of powdered sugar for a beautiful, bakery‑style look.

Despite their elegant appearance, this recipe is surprisingly easy to make, making it perfect for holidays, special occasions, or anytime you’re craving a decadent homemade cookie.

• Difficulty: Easy
• Prep time: 30 minutes
• Bake time: 9-10 minutes
• Servings: 36

Ingredients

For the cookie base

½ cup unsalted butter, softened
⅓ cup sugar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla
1 ½ cups flour
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 oz cream cheese, softened
2 cups powdered sugar
½ teaspoon salt
1 teaspoon vanilla

Directions

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, 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.

Enjoy sharing with friends or family!

Storage

Cookies should be stored in an airtight container in the fridge for up to 3 days.