Chocolate Peppermint Linzer Cookies are outstanding Christmas cookies to add to your cookie boxes, platters, and tins during Cookie Season! After having made several Linzer cookie recipes over the years, these take the gold medal. With chocolate peppermint ganache, candy canes, and buttery shortbread cookies, how could you possibly go wrong?
Every holiday season I do my best to come up with new cookie ideas that will inspire you to do more baking in your homes and with your friends and families.
And it seems that over the past few years, I’ve had a thing for peppermint treats and Linzer cookie recipes.
This cookie season, I decided to merge the two! The result is a fantastic combination of chocolate peppermint ganache nestled between two sweet shortbread sandwich cookies.
What is a Linzer Cookie?
Linzer cookies are named after the Linzer torte, a lattice-topped jam tart made with buttery shortcrust pastry, which is said to have originated in the city of Linz, Austria in the 1600s.
Linzer tortes are popular and traditional throughout Europe during the Christmas season, just as these Linzer cookies are popular here in the U.S. during the holidays. How could anyone resist them?
Linzer cookies are sandwich cookies made of two shortbread cookies with a filling in between.
The top cookie of the sandwich is dusted with confectioners’ sugar and has a little window cut out of it so that the filling can peek through.
Linzer Cookie Cutters
The windows of your cookies can be any shape you choose! Listed below are a few ways you can cut the cookie dough out.
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- Use round or square cookie cutter to cut the cookie shape and a sharp knife to cut out the window.
- Use a Linzer cookie cutter set which will cut the shape and window at the same time. A set like this one will give you lots of shapes to use for your Linzer cookies which means you can make these cookies for all types of occasions! There are even Christmas Linzer cookie cutter sets available!
- Use round or square cookie cutter to cut the cookie shape and a mini fruit cutter set to pop the cookie window out.
Linzer Cookie Fillings
You can fill Linzer cookies with any type of filling too! Raspberry Linzer cookies, with raspberry jam, tend to be the most common Linzers you see but these cookies can be filled with any type of jam you wish.
Or if jam isn’t your thing, try chocolate, citrus curd, dulce de leche for these pretzel Linzers, or salted caramel. Seriously, how bad could any of these fillings be nestled between two buttery shortbread cookies?!
The filling for these Chocolate Peppermint Linzers includes not one but two types of peppermint! You peppermint fans out there will love this cookie!
First, I added some peppermint extract to the chocolate ganache filling. And then, I added crushed candy canes to the Linzer windows so you definitely know how these cookies are flavored just by looking at them.
And I mean, how sweet do these cookies look with those chocolate candy cane windows??
Ingredients You’ll Need
Here’s the basic shopping list for this Linzer cookie recipe. Be sure to keep scrolling down to the recipe card below for the full list!
- Dry Ingredients: All-purpose flour, baking powder, confectioners’ sugar, table salt
- Unsalted butter (room temperature)
- Granulated sugar
- Pure vanilla extract
- Egg (room temperature)
- Semi-sweet chocolate (from a block of chocolate)
- Heavy cream
- Peppermint extract or oil
- A candy cane
How to Make Chocolate Peppermint Linzer Cookies
Here are the basic instructions for how to make these Christmas cookies. Be sure to keep scrolling down to the recipe card below for the full set of Instructions!
STEP 1: Whisk the dry ingredients together in a medium bowl; set aside.
STEP 2: Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment on medium speed until fluffy. Mix in the vanilla extract and egg.
Reduce to low speed and add flour mixture, mixing until just combined. Divide dough in half, shape into two disks and wrap the disks in plastic wrap. Refrigerate.
STEP 3: Make the peppermint ganache by combining the chopped chocolate with warm heavy cream in a medium heatproof bowl. Let stand untouched for 2 minutes.
Add the peppermint extract or oil. Slowly stir everything together until the chocolate is completely melted. Chill the ganache until it reaches a scoopable consistency.
STEP 4: Preheat oven and line two baking sheets with parchment paper.
STEP 5: Roll out one piece of dough with a rolling pin on a lightly floured surface. Cut out dough with a 2-inch fluted cookie cutter. Cut out centers of half the cookies with a ½-inch cookie cutter.
Re-roll the scraps and cut out additional cookies and repeat with the remaining disk of dough. Space the cookies apart on a prepared baking sheet. Chill the dough on the baking sheets.
STEP 6: Bake cookies in the preheated oven and the cutout pieces until pale golden, rotating the pans 180° halfway through the baking time. Transfer each pan to a wire racks to cool and allow the cookies to cool completely on the pans before transferring to a work surface for the next steps.
STEP 7: Assemble the Linzer cookies. Dust each top cookie with confectioners’ sugar. (These are the ones with the cutouts in them.)
STEP 8: Spread some ganache onto the bottom side of each uncut cookie in the center of each cookie. Sprinkle some of the crushed candy canes over the middle of the ganache.
Sandwich the cookies together so that the sugared tops are facing up and the candy canes are showing through the cutout. Store in an airtight container for up to 3 days at room temperature.
What to Serve with Chocolate Peppermint Linzers
Seeing as this is a really fantastic holiday season cookie recipe, my guess is that you’re probably going to want to include these cookies in your holiday cookie boxes, platters, and tins and as the star of your holiday cookie swaps.
To go all out, show off your Linzer cookie obsession! Make these Chocolate Peppermint Linzers to go with classic Raspberry Linzers, Orange Chocolate Linzers, and Dulce de Leche Pretzel Linzers. How’s that for a showstopper of a dessert table?!
For the cookie dough:
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp baking powder
- 2 tbsp confectioners' sugar, plus more for sprinkling
- ⅛ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
For the chocolate peppermint filling:
- 6 oz semi-sweet chocolate, finely chopped
- 6 oz heavy cream
- ⅛ tsp peppermint extract or oil
- 1 crushed candy cane
- To make the dough: Whisk the flour, baking powder, confectioners' sugar, and salt in a medium bowl; set aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy. Mix in the vanilla extract and egg. Reduce speed to low and add flour mixture, mixing until just combined. Halve the dough and shape it into 2 disks. Wrap the disks in plastic wrap and refrigerate until firm, at least 2 hours.
- To make the peppermint ganache: While the dough chills, add the chopped chocolate to a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat only just until it reaches a slight simmer, where the cream at the sides of the pan is starting to bubble. Immediately pour the cream over the chocolate and let stand untouched for 2 minutes. Add the peppermint extract/oil. Slowly stir the cream, chocolate, and oil together until the chocolate is completely melted. Chill the ganache until it reaches a scoopable consistency, about 2 hours.
- To bake the cookies: Preheat oven to 375° F. Line two baking sheets with parchment paper.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick. Cut out dough with a 2-inch fluted cookie cutter. Cut out centers of half the cookies with a ½-inch cookie cutter. Re-roll the scraps and cut out additional cookies. Space the cookies 2 inches apart on baking sheets. Chill the dough on the baking sheets for 5 minutes.
- Bake cookies and the cutout pieces until pale golden, 8 to 10 minutes, rotating the pans 180° halfway through the baking time. Transfer the pans to wire racks to cool and allow the cookies to cool completely on the pans before transferring to a work surface for the next steps.
- To assemble the linzer cookies: Dust the tops of the cutout cookies with confectioners' sugar - these will be the tops of your cookie sandwiches. Spread a tablespoon of ganache onto the bottom side of the uncut cookies. Sprinkle a good pinch of the crushed candy canes over the middle of the ganache. Sandwich the cookies together so that the sugared tops are facing up and the candy canes are showing through the cutout.
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