Nothing ruins a holiday cookie faster than a dry, bland bite, which is why these Christmas Reindeer Linzer Cookies bake up with a tender, buttery crumb around a soft chocolate hazelnut center. The chilled dough holds its outline in the oven, so the reindeer shapes stay crisp and easy to decorate.
Yield: About 24 sandwich cookies | Total time: 1 hour 42 minutes, including 1 hour of chilling
Christmas Reindeer Linzer Cookies Ingredients
Cookie Dough
- 2 1/2 cups (310 g) all-purpose flour. This forms the structure of the cookie. Spoon it lightly into the measuring cup and level it off so the dough doesn’t turn stiff.
- 3/4 cup (170 g) softened unsalted butter. Butter gives these cookies their short, tender bite. Softened means it dents easily when pressed but still holds its shape.
- 3/4 cup (90 g) powdered sugar, for the dough. It dissolves into the butter for a fine, smooth crumb. Sift it if it has clumps.
- 1 large egg. The egg binds the dough and adds a little richness.
- 1 tsp vanilla extract. A small amount rounds out the buttery flavor.
- 1/2 tsp baking powder. This gives the cookies just enough lift so they don’t bake up dense.
- 1/4 tsp salt. Salt keeps the sweetness in check and sharpens the chocolate flavor.
Filling
- 3/4 cup (200 g) chocolate hazelnut spread. This filling stays soft between the cookies and gives a nutty, gooey center.
- 1/4 cup (45 g) melted dark chocolate, optional. Stir this into a small portion of the spread for a deeper chocolate flavor. It must be cooled before mixing so it doesn’t thin the spread too much.
Decoration
- 1/2 cup (60 g) powdered sugar, for dusting the top cookies. This gives the snowy finish.
- 2 tbsp melted dark chocolate, for the eyes. Use this to pipe small dots for the reindeer faces.
- 3 tbsp red royal icing, for the bows. Pipe these small bows on the reindeer.
- 1–2 tsp water. Use this to thin the royal icing to a piping consistency.
- A few drops red gel food coloring. Color the icing for the bows.
Substitutions And Additions
Chocolate Hazelnut Spread
I’d use any smooth nut spread if you can’t find chocolate hazelnut. Plain hazelnut spread gives a lighter flavor, and a thick raspberry jam makes a fruity, traditional linzer filling. Keep the filling thick, since a runny spread will seep out when the cookies are pressed together.
Dark Chocolate
Milk chocolate can replace the dark chocolate for the eyes, though the color will be softer. Stirring the optional melted chocolate into part of the filling makes it richer, so skip it if you prefer a milder center.
Red Royal Icing
If you don’t want to mix royal icing, a red decorating gel or white icing tinted red will work for the bows. The bows will be softer and less crisp, but they still look festive.
How To Make Christmas Reindeer Linzer Cookies
- Cream the butter and sugar. Beat the softened butter and powdered sugar in a mixer bowl until smooth and creamy, about 2 to 3 minutes. Beat in the egg and vanilla, stopping to scrape down the bowl as needed. Scrape the bottom of the bowl well so no streaks of butter are left behind. If the butter is too cold, it won’t blend evenly and you’ll see small lumps; let it soften a bit longer before you start.
- Finish the dough. In a separate bowl, whisk the flour, baking powder, and salt together so the leavening is evenly distributed. Mix the dry ingredients into the butter mixture just until a dough forms, and stop as soon as no dry flour streaks remain. Beating the dough too long builds up gluten, which leaves the cookies chewy and dense instead of tender. Wrap the dough and chill it for 1 hour, so it firms up enough to roll and cut cleanly.
- Cut and bake. Preheat the oven to 350°F (175°C) and line baking sheets with parchment. Roll the chilled dough to 1/8 inch thick on a lightly floured surface. Cut matching reindeer shapes with a 3 to 4 inch cutter, in pairs so the top and bottom match in size. Place them on the lined sheets and bake 8 to 12 minutes, until the edges are pale golden. Let the cookies cool completely on the pan before filling. Warm cookies will melt the spread and the filling will slide out.
- Fill the cookies. Spread the chocolate hazelnut spread on half the cookies in an even layer, leaving a small border. If you are using the optional chocolate, let the melted dark chocolate cool, then stir it into a small portion of the spread before filling. Mixing it into the whole batch can thin the filling too much. Keep the rest of the spread plain. Dust the remaining cookies with powdered sugar, then place them on top of the filled cookies so the shapes line up. Press gently so the filling reaches the edges without squeezing out. Decorate the reindeer. Melt the dark chocolate for the eyes and pipe two small dots on each reindeer face. For the bows, thin the royal icing with the water and a few drops of red gel food coloring until it reaches a piping consistency. Pipe small bows on the reindeer. Let the decorations set before stacking or packing the cookies.
How To Serve And Store
Arrange these on a platter for the holidays, or pack them in a tin as a gift. They pair nicely with hot cocoa or coffee.
In The Fridge
Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving so the filling softens.
In The Freezer
Freeze the baked, unfilled cookies in an airtight container for up to 3 months. Thaw them at room temperature, then fill and decorate them.
Frequently Asked Questions
Can you make these ahead?
Yes. You can make the dough up to 2 days ahead and keep it wrapped in the refrigerator. You can also bake the unfilled cookies ahead and freeze them, then fill and decorate them when you’re ready to serve.
Why did my dough crack when I rolled it?
The dough was probably too cold. Let it sit at room temperature for a few minutes, then roll it again.
Can I skip the chilling time?
No. The 1-hour chill keeps the reindeer shapes sharp in the oven. Skipping it makes the dough soft and harder to cut.
More Recipes You’ll Love
- Rudolph Reindeer Jam Sandwich Cookies
- Christmas Cookie House Recipe
- Gingerbread Christmas Cake Roll
- Christmas Cut Out Sugar Cookies Recipe
Christmas Reindeer Linzer Cookies
Ingredients
Method
- Beat the softened butter and powdered sugar until smooth and creamy. Beat in the egg and vanilla, scraping down the bowl as needed.
- Whisk the flour, baking powder, and salt. Mix into the butter mixture just until a dough forms. Wrap and chill for 1 hour.
- Preheat the oven to 350°F (175°C). Roll the dough to 1/8 inch thick and cut reindeer shapes in pairs. Place on parchment-lined sheets and bake 8 to 12 minutes, until edges are pale golden. Cool completely before filling.
- Spread chocolate hazelnut spread on half the cookies. Optionally stir cooled melted chocolate into a small portion of the spread. Dust the top cookies with powdered sugar, then sandwich together. Pipe chocolate eyes. Thin the red royal icing with water and a few drops of red gel food coloring to piping consistency, pipe bows, and let them set.
