Chocolate and Strawberry Linzer Cookies. Think, chocolate dripped strawberries…but so much better! Sweet and fruity strawberry jam, sandwiched between two chocolate cookies and dusted with just a little bit of powdered sugar. They taste just like the classic treat you know and love, but in sandwich-cookie form. There is just SO much to love about these cookies, trust me. Oh, and to make it even better? They’re SUPER simple to make. The perfect heart-shaped Valentine’s Day treat.
About The Recipe
Happy Valentine’s Day, everyone! PHEW! What a blast this last two weeks have been. From Twix bars, to chocolate doughnuts, even soufflés…we’ve had a fun time sharing Valentine’s Day recipes! But, I could not be more excited to share our final Valentine’s day post! These Chocolate and Strawberry Linzer Cookies have been an absolute favorite treat among our friends and family.
And, let me tell you, they’re going to be a favorite in your home, too! Chocolate + strawberry = everyone’s favorite treat during February! Especially now that it’s in cookie form..and not just any cookie form. No, no. Sandwich cookie form!
Because is there really anything better than a soft, chocolate-y cookie with a thick layer of strawberry jam? Oh, and the best part? You can use homemade or store-bought jam for this recipe! Both are equally delicious.
Though, the real star of the show here is the soft and chocolate-y cookie.
It’s actually a super simple cookie that’s made from simple pantry staples, with the addition of almond flour and plenty of cocoa powder! After cutting into heart shapes and baking, this cookie cookie remains firm enough to hold, but is oh so tender when you take a bite.
There is really nothing else like it! Especially when you combine it with the strawberry jam. It’s really a cookie that nobody will ever forget!
Why These Chocolate and Strawberry Linzer Cookies are the Perfect Valentine’s Day Treat
- They’re actually super simple to make!
- Require minimal ingredients.
- Can use homemade or store-bought jam.
- Makes 12 sandwich cookies (24 individual cookies).
- You can use varying heart cutter sizes or any shape you like!
- Tastes just LIKE chocolate dipped strawberries.
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Natural-Process Cocoa Powder
- Boiling Water
- Salted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Almond Flour
- Baking Powder
How To Make Chocolate and Strawberry Linzer Cookies
Step 1: Bloom the chocolate
Combine boiling water and cocoa powder. Mix well and set aside.
Step 2: Make the dough
Whisk together flour, almond flour, and baking powder.
Cream butter and sugar.
Beat in bloomed chocolate, eggs, and vanilla.
Stir in dry ingredients.
Step 3: Roll out dough and cut
Transfer the dough onto a lightly floured piece of parchment paper and roll out to about ¼ inch thick.
Cut the dough into heart shapes. Remember, cut two of every size! You will need a top cookie and a bottom cookie. Re-roll the dough as needed. Transfer to a lined sheet pan.
Cut smaller hearts out of half of the cookies. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely.
Step 4: Fill
Once the cookies have cooled, turn the cookies that don’t have the cut outs over. The bottom of the cookie needs to be up. Fill each cookie with desired amount of jam. Depending on the size of your cookie cutter, the amount of jam will need to be adjusted. Place the cookies with the cut outs on top and finish with a light dusting of powdered sugar!
Natural Cocoa Powder or Dutch Process?
For this recipe, we recommend using natural process cocoa powder (aka unsweetened). While the dutch process is okay in this particular cookie, it’s just wasn’t really the flavor profile we wanted from these cookies.
Also, be sure to use Cocoa Powder and NOT Hot Cocoa Mix.
How To Make Strawberry Jam
Want to make your own strawberry jam for this recipe? No problem! Follow the simple steps below to make your own.
- Combine 2 cups of fresh or frozen strawberries, 1/2 cup sugar, and 2 Tablespoons lemon juice in a large saucepan. Cook over low heat until strawberries break down and jam starts to thicken, about 1 hour.
- Remove from heat. Let cool.
Super simple and SO delicious!
How To Store
After assembly, these cookies need to be kept in an airtight container. You can leave them out at room temperature for a day or so, or keep in the fridge for about 2-4 days. The cookies will soften, but don’t worry! They’re actually just as good the next day as they are freshly baked!
You can also freeze these cookies for up to 2 months.
- Don’t have almond flour? No worries! Using a food processor, you can grind some almonds and have the same thing! Just remember it needs to be a very fine grind. No chunks!
- You can use store-bought strawberry jam.
- Be careful not to over-mix the cookie dough!
- This dough doesn’t need to be refrigerated, but if you need to, you can wrap it tightly in plastic wrap (be sure to flatten it into a disc!) and refrigerate for up to 24 hours.
- Don’t press too hard when assembling the cookies! You don’t want the jam to smush out.
- These cookies are really meant to be made and eaten within 24 hours of assembly. They won’t keep for very long so, plan accordingly!
- Feel free to bake the small cut outs from the top cookies.
When you make these Chocolate and Strawberry Linzer Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Chocolate and Strawberry Linzer Cookies
- Heat oven to 350 degrees F.
- Line 2 sheet pans with parchment paper. Set aside.
- In a small bowl, stir together cocoa powder and boiling water. Set aside
- In a medium bowl, whisk together flour, almond flour, and baking powder. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add egg, chocolate mixture, and vanilla.
- Mix well.
- Stir in flour mixture.
- Turn out onto lightly floured parchment paper.
- Roll to 1/4" thick.
- Cut out using desired cutters.
- Place cookies on prepared pans.
- Cut centers out of half the cookies.
- Bake for 8-10 minutes, until firm.
- When cookies have cooled, spread bottom halves with jam.
- Top with matching cut-out cookie.
- Dust with powdered sugar.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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