A continuation of my hearty (pun intended) Valentines recipe line-up, these Chocolate Linzer Cookies would be sure to wow your loved ones! Made using rich and buttery shortbread cookies, these are sandwiched with a dark chocolate filling for a luxurious finish.

Growing up with Chocolate Linzer Cookies (and Vanilla) inspired me to make these duo-flavoured ones. These Chocolate Linzer Cookies come with a vanilla top, and a chocolately bottom. Additionally, I am glad to share that they are made with similar recipes with just a difference using cocoa powder.

However, using the right cocoa powder here is crucial. Using good quality cocoa powder ensures these Chocolate Linzer Cookies to be decadent and not tart.

Personally, I had a lot of fun making these. From the shaping to the filling, each step was really enjoyable. This is especially so since I will be sharing these with my love ones! Furthermore, I finally got to put my heart-shaped cookie cutters to good use.

Finally, it would be great to touch on shaping and filling.

With regards to shaping, you would need two cutters of the same shape, with different sizes. Alternatively, you could use a bigger cutter (e.g heart-shaped) and a small circular object to cut out the middle. Doing so allows the characteristic Linzer Cookie finish!

Furthermore, it’s important as well to take note that you will have to roll the dough out. I am mentioning this in advanced knowing this could be a big no-no for some of you, as it was for me once!

Then, we have the filling! Honestly, commercial fillings such as the likes of ready-made chocolate sauces and jams work perfectly well. However, I’ve included two filling recipes here for a reference. This is recommended if you would like a better control of what goes into the filling. Furthermore, chocolate buttercreams work just as well!

With that, I hope that gives you some insights for these Chocolate Linzer Cookies. Without further ado; the recipe!

Chocolate Linzer Cookies Recipe
by Javier Tan February-09-2022

These Chocolate Linzer Cookies are sure to impress your love ones! Rich and decadent, they make the perfect sweet treat!

Ingredients (Chocolate)

  • 1/2 Cup or 115g Butter, Unsalted
  • 1/2 Cup or 55g of Powdered Sugar, Sifted
  • Pinch of of Salt
  • 1 Tsp or 10ml of Vanilla Essence
  • 1 Cup or 120g of All-Purpose Flour, Sifted (+ More for rolling)
  • 1/3 Cup or 30g of Cocoa Powder, Sifted

Ingredients (Vanilla)

  • 1/2 Cup or 115g Butter, Unsalted
  • 1/2 Cup or 55g of Powdered Sugar, Sifted
  • Pinch of of Salt
  • 1 Tsp or 10ml of Vanilla Essence
  • 1 and 1/3 Cup or 150g of All-Purpose Flour, Sifted (+ More for rolling)

Suggested Filling


  1. Cream together the butter and sugar until well-combined (about 2 minutes).
  2. Next, whisk in the vanilla and salt.
  3. In another large bowl, combine the sifted flour and cocoa powder (not needed for Vanilla cookies)
  4. Then, refrigerate for 20 minutes.
  5. Subsequently, roll out the batter between two sheets of parchment paper; flour if you need to.
  6. Next, use your cookie cutters to make your desired shapes. I chose chocolate as base and vanilla as the top. For the top, you need an additional smaller cutter to remove the center (Please let me know if you need more information regarding this!).
  7. Once done, bake at 180 degrees C for 10.5 mins to 13 mins or until browned around the edges. You might have to adjust the baking time accordingly depending on how big your cutters are.
  8. Then, let cool for 10 minutes before filling them (I used a piping bag) and serving!


  • Prep time: 2 hours
  • Cook time: 30 mins
  • Total time: 2 hours 30 mins
  • Yield: 15 – 20 Chocolate Linzer Cookies


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. The cookies store well alone for up to 1.5 weeks; however, timing might differ depending on what filling you are using.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan