I am a big fan of Linzer Cookies. They are a showstopper in terms of appearance and taste. When I discovered these linzer cookie cutters, I had to grab them right away to make some Easter Linzer Cookies. They are shaped like eggs and look really cute.

For the filling I used caramel instead of jam, because I love caramel. And it really works beautifully with these nutty cookies. However, when it comes to the filling, the possibilities are endless and everyone can adjust this according to their own preferences.

For traditional linzer cookies, the dough is made with ground almonds, I used ground hazelnuts here. This results in soft, buttery and sweet cookies that melt in your mouth. As these delightful sandwich cookies taste best on the 2nd day, I suggest you prepare them in advance.

Tools & Equipment

2 large baking sheets
2 silicone baking mats or parchment paper
Cookie cutter, 6,9×5,8cm/2,7×2,3-inch
Parchment paper
Plastic wrap
Rolling pin
Silicone spatula
Small bowl
Stand mixer fitted with the paddle attachment
Teaspoon
Whisk
Wire rack

Recipe Tips

Hazelnuts: I bought ground hazelnuts. You can also use whole hazelnuts, place them in a food processor and process to a very fine crumb.

Size Cookie Cutter: My cookie cutters are 6,9×5,8cm/2,7×2,3-inch size. Depending on what size your cookie cutters are, you will get more or less cookies out. I ended up with 44 cookies, making 22 sandwich cookies.

Make the Caramel: While the cookie dough is chilling, you can make the caramel filling. The caramel needs to cool and thicken before filling the sandwiches. However, you can prepare the caramel in advance and keep it in the fridge for up to 1 month or at room temperature for up to 2 days.

Powdered Sugar for Dusting: You can dust the cookies with powdered sugar if you like. I think this caramel version doesn’t need any further decoration with powdered sugar. But that’s just my personal preference.

Ingredients for Easter Linzer Cookies

Step by Step Guide – How to Make Easter Linzer Cookies

You can find the detailed instructions on how to make the caramel here: Caramel Sauce

Make the Cookies

Whisk together flour, baking powder, cinnamon and salt. In the bowl of a stand mixer beat the butter and brown sugar on high until smooth and creamy, for about 2 minutes.

Add the egg and vanilla extract and beat on high until well mixed, for about 1 minute. Add the flour mixture and ground hazelnuts to the wet ingredients and beat on low until everything is combined, for about 2 minutes.

Divide the dough into 2 equal portions, shape into discs and wrap in plastic. Chill in the fridge for at least 3 hours and up to 4 days. If you chill the discs longer than 3 hours, let them rest at room temperature for at least 30 minutes before rolling.

Preheat the oven to 180°C/350°F. Line baking sheets with silicone baking mats. Remove the 1st disc of the dough from the fridge. Dust your work surface, your hands and rolling pin with flour. The dough may become sticky, so keep extra flour nearby to use as needed. Roll out the disc to a thickness of 0,6 cm/1/4-inch. Use a cookie cutter, cut out the dough. Place the cookies 5cm/2-inch apart on the baking sheet.

Repeat the process with the 2nd disc of dough and now cut out the cookies with the patterns using your favorite cookie cutter. Place the cookies 5cm/2-inch apart on the baking sheet.

Bake the whole cookies for 11-13 minutes the cookies with the patterns for 10-12 minutes or until lightly browned around the edges. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer the cookies to a wire rack and let cool completely.

Assemble the Cookies

Place 1-2 teaspoons of caramel on the bottom of a whole cookie. Cover with a pattern cookie and gently press down to create a cookie sandwich. Chill in the fridge for about 30 minutes to let the caramel set.

Storing and Freezing Instructions

Storage: Due to the caramel filling, keep these Easter Linzer cookies in an airtight container in the fridge for up to 2 weeks. You can make the cookie dough in advance and keep it in the fridge for up to 4 days. You can make the caramel ahead of time and keep it well covered in the fridge for up to 1 month.

Freezing Instructions: You can freeze the cookie dough in an airtight container or zipper bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before rolling out. You can freeze the cookies in an airtight container for up to 3 months as well, thaw overnight in the fridge and bring to room temperature before serving. And same for the caramel, freeze the caramel in an airtight container for up to 3 months. Thaw in the fridge or at room temperature, then heat briefly in the microwave until desired consistency for spooning or spreading.

My Summary for Easter Linzer Cookies

Difficulty: Simple.
Taste & Texture: These Easter Linzer cookies are simply amazing. The ground hazelnuts work perfectly with brown sugar, cinnamon and together with the creamy caramel filling you have a nutty, sweet and highly flavorful cookie sandwich. The cookies are crunchy right after baking, but after the caramel is sandwiched between 2 cookies, they become softer. After 1-2 days the whole sandwich becomes tender, soft and wonderfully crumbly.
Time: You need about 30 minutes to prepare the dough and another 30 minutes to roll out and cut out the cookies. Baking time is 10-13 minutes. After making the dough and before rolling out, plan on at least 3 hours of chilling time. It takes about 30 minutes to make the caramel, then it needs to cool completely before you can place it between the cookies. Assembling the cookies takes about 15 minutes.

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