Okay, friends, let’s talk Christmas cookies! Every year, I do this *massive* cookie countdown – like, weeks of baking madness. We’re talking gingerbread, sugar cookies, the whole shebang. But honestly? These Caramel Hazelnut Linzer Cookies? They’re always the rockstars. Seriously, everyone goes nuts for them.
I started doing the countdown thing after my grandma passed. It was *her* thing, you know? Now, it’s my way of keeping her spirit alive (and, let’s be real, justifying my sugar addiction). This year, I decided to share her upgraded recipe with you all! It’s got all the buttery, nutty goodness of a classic Linzer, but that homemade caramel? Oh. My. Goodness. It’s next level. Prepare to be obsessed. I promise!
Why You’ll Love These Caramel Hazelnut Linzer Cookies
Okay, so why *these* cookies? Let me tell you! You’re gonna be obsessed because they are:
- Seriously buttery and melt-in-your-mouth amazing.
- Loaded with rich, homemade caramel that’s totally worth the effort (trust me!).
- Super festive and pretty – perfect for showing off your baking skills.
- The absolute *best* for gifting (if you can resist eating them all yourself!).
Buttery and Nutty Delight of Caramel Hazelnut Linzer Cookies
Seriously, that buttery, crumbly cookie with the nutty hazelnut flavor? It’s like a dream. Then you get that chewy caramel… Wow!
Impress Your Friends and Family with Homemade Caramel Hazelnut Linzer Cookies
These Caramel Hazelnut Linzer Cookies? They look *fancy*. Like you spent hours slaving away. (We won’t tell them how easy they actually are!).
Ingredients for Caramel Hazelnut Linzer Cookies
Alright, let’s gather our goodies! Here’s what you’ll need for these amazing Caramel Hazelnut Linzer Cookies. Don’t even *think* about skipping an ingredient—each one is super important! I always measure everything out before I start. Makes life *so* much easier, trust me.
- 2/3 cup (65g) hazelnuts (raw, roasted, chopped, or whole)
- 2/3 cup (135g) packed light or dark brown sugar, divided
- 2 and 1/2 cups (313g) all-purpose flour(spooned & leveled), plus more for rolling
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- optional for dusting: 2 Tablespoons (16g) confectioners’ sugar
- 1 cup(200g)granulated sugar(make sure it’s labeled “pure cane”)
- 6 Tablespoons (85g) unsalted butter, room temperature cut up into 6 pieces
- 1/2 cup(120ml)heavy cream, at room temperature
- 1/2 teaspoonsalt
How to Make Caramel Hazelnut Linzer Cookies: Step-by-Step Instructions
Okay, deep breaths! Don’t let the steps intimidate you. I promise, even with the caramel, it’s easier than it looks. We’re gonna break it down, nice and slow. Just follow along, and you’ll have gorgeous Caramel Hazelnut Linzer Cookies before you know it!
Preparing the Hazelnut Cookie Dough for Caramel Hazelnut Linzer Cookies
First, we’re making the dough. Grab your food processor and throw in those hazelnuts and 1/3 cup of the brown sugar. Pulse it until it’s a *really* fine crumb. You want it almost like flour. Set that aside, then whisk together your flour, baking powder, cinnamon, and salt in a separate bowl. Now, in a big bowl, cream together the softened butter and the rest of the brown sugar until it’s super smooth and creamy. Beat in the egg and vanilla. Don’t panic if it looks a little curdled – it’ll all come together. Finally, mix in the flour and hazelnut mixtures until *just* combined. It might seem dry at first, but keep going – it’ll form a dough! Divide it in half, flatten into discs, wrap ’em up, and chill in the fridge for at least 3 hours. This is important, or the dough will be too soft to work with! You can find more cookie recipes here.
Rolling, Cutting, and Baking Your Caramel Hazelnut Linzer Cookies
Alright, preheat your oven to 350°F (180°C) and line those baking sheets with parchment. When your dough is chilled, flour your work surface *generously* – this dough can get sticky! Roll out one disc to about 1/4 inch thick. Cut out your cookies using a 2 or 2.5-inch cutter. Now, for half of the cookies (these will be our tops), use a smaller cutter to make a hole in the center – cute, right? These are your “donut cookies”! Gently place the whole and donut cookies on separate baking sheets (the donut ones bake faster!). Bake the whole cookies for 11-13 minutes, and the donut cookies for 10-12 minutes, until lightly browned. Let them cool completely on a wire rack.
Making the Homemade Caramel for Caramel Hazelnut Linzer Cookies
Okay, caramel time! This can seem scary, but trust me, you got this. In a medium saucepan (not non-stick!), heat your granulated sugar over medium heat, stirring *constantly*. It’ll clump up, then melt into a beautiful amber liquid. Once it’s *completely* melted, stir in the butter. Careful, it’ll bubble like crazy! If it separates, don’t panic! Take it off the heat and whisk like mad until it comes back together. Then, cook for 1 minute without stirring. Slowly stir in the heavy cream (it’ll bubble again!), then boil for 1 minute. Remove from heat, stir in the salt, and let it cool *completely* at room temperature – at least 3 hours. The caramel *needs* to thicken! For more recipes, check out our recipe index.
Assembling Your Delicious Caramel Hazelnut Linzer Cookies
Finally, the fun part! Once the caramel is cool and thick, and the cookies are completely cooled, grab a whole cookie and spoon about 2 heaping teaspoons of caramel onto the bottom. Gently top it with a “donut cookie” and press down lightly to make a sandwich. If you want, dust the “donut cookies” with confectioners’ sugar *before* assembling. I think it makes them look extra fancy! And that’s it! You’ve made Caramel Hazelnut Linzer Cookies! Aren’t they gorgeous?
Tips for Perfect Caramel Hazelnut Linzer Cookies
Want to make sure your Caramel Hazelnut Linzer Cookies are total perfection? Here are my best tips! First, don’t skimp on the chilling time for the dough – it’s *essential*. Handle the dough gently! It’s a bit fragile, so be patient. For the caramel, make sure it’s *fully* cooled and thickened before assembling. If it’s too runny, it’ll squish out everywhere. Also, keep a close eye on those “donut cookies” while baking – they can burn quickly! Learning about baking with chocolate can also elevate your cookie game.
Caramel Hazelnut Linzer Cookies: Ingredient Notes and Substitutions
Okay, let’s talk swaps! All-purpose flour is my go-to, but you *could* try a 1:1 gluten-free blend. For the hazelnuts, almonds or pecans would work too – just toast them first! I *adore* brown sugar in the cookies, but white sugar can sub in a pinch (though the flavor won’t be as rich). And for the caramel? Don’t even think about using margarine instead of butter. Just… don’t. Real butter is key!
Storing Your Caramel Hazelnut Linzer Cookies
Okay, so you’ve managed *not* to eat all your Caramel Hazelnut Linzer Cookies in one sitting (impressive!). To keep them fresh, store them in an airtight container at room temperature for up to 2 days. Or, pop them in the fridge for up to a week. I kinda like them cold, straight from the fridge! If you do refrigerate them, let them come to room temperature before serving for the best texture.
Frequently Asked Questions About Caramel Hazelnut Linzer Cookies
Got questions? I got answers! Here are some of the most common things people ask me about these Caramel Hazelnut Linzer Cookies. Don’t be shy – baking should be fun!
Can I make the Caramel Hazelnut Linzer Cookies dough ahead of time?
Absolutely! In fact, I *highly* recommend it. The dough needs to chill for at least 3 hours anyway, but you can totally make it up to 4 days in advance. Just keep it wrapped tightly in the fridge. When you’re ready to bake, let it sit at room temperature for about 30 minutes to soften up a bit before rolling.
What is the best way to store my Caramel Hazelnut Linzer Cookies?
These cookies are best stored in an airtight container. They’ll stay fresh at room temperature for about 2 days, or in the fridge for up to a week. If you refrigerate them, the caramel might get a little firm, so let them sit at room temperature for a bit before serving.
Can I freeze Caramel Hazelnut Linzer Cookies?
Yep! You can freeze these babies! I recommend freezing them *before* you assemble them with the caramel. Freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They’ll keep for up to 2 months. When you’re ready to enjoy them, let them thaw completely at room temperature, then make the caramel and assemble as directed.
A Disclaimer About the Nutritional Information for Caramel Hazelnut Linzer Cookies
Okay, a quick note about the nutrition info! I’m giving you an estimate, but keep in mind that it can vary *a lot* depending on the brands you use and how generous you are with that caramel (oops!). So, take it with a grain of salt, okay?
Make Caramel Hazelnut Linzer Cookies and Share the Joy
Okay, friends, go bake these! Then, come back and tell me how they turned out! Did you love them as much as I do? Share your pics, leave a comment, rate the recipe – spread the Caramel Hazelnut Linzer Cookie love!
Print
Irresistible Caramel Hazelnut Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
- Yield: 24 (2.5-inch) or 32 (2-inch) cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make impressive Caramel Hazelnut Linzer Cookies for the holidays. These buttery cookies are sandwiched with homemade caramel.
Ingredients
- 2/3 cup (65g) hazelnuts (raw, roasted, chopped, or whole)
- 2/3 cup (135g) packed light or dark brown sugar, divided
- 2 and 1/2 cups (313g) all-purpose flour(spooned & leveled), plus more for rolling
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- optional for dusting: 2 Tablespoons (16g) confectioners’ sugar
- 1 cup(200g)granulated sugar(make sure it’s labeled “pure cane”)
- 6 Tablespoons (85g) unsalted butter, room temperature cut up into 6 pieces
- 1/2 cup(120ml)heavy cream, at room temperature
- 1/2 teaspoonsalt
Instructions
- Make the cookies: Place the hazelnuts and 1/3 cup (67g) brown sugar in a food processor. Pulse into a very fine crumb. Set aside.
- Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and remaining 1/3 cup (67g) brown sugar together on high speed until completely smooth and creamy, about 3 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture may look separated or curdled—that’s ok.
- Add the flour mixture and ground hazelnut mixture to the wet ingredients and beat on low speed until combined. The dough will be crumbly at first and appear too dry, but it will finally come together after a couple minutes of beating. Yields about 2 lbs of dough.
- Divide the dough into 2 equal portions, flatten into 1-inch thick discs, and wrap each in parchment paper or plastic wrap. Chill the discs in the refrigerator for at least 3 hours and up to 4 days. If chilling for longer than 3 hours, allow to sit at room temperature for at least 30 minutes before rolling because the dough will be too hard and crumble. (Time-saving tip: As the cookie dough chills, you can make the caramel filling in step 11. The caramel must cool and thicken before sandwiching.)
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. Alternatively, the dough may crack when rolling out. Wait a few minutes for it to soften back up. The more you work with it, the softer it will become. Roll out the disc until 1/4 inch thick. Using a 2 or 2.5-inch cookie cutter, cut dough into shapes. Always be gentle with this fragile dough and work slowly. Reroll the remaining dough and continue cutting until all is used. Repeat with the second disc of dough. You should have about 50-64 cookies, depending on size.
- Optional hole in the top cookies: Using a 1-inch cookie cutter, cut a hole into the center of half of the cookies. Let’s call these cookies the “donut cookies” because of that center hole. These will be fragile, so handle with care.
- Arrange the whole cookies and the donut cookies 2 inches apart and on separate baking sheets (because the donut cookies may take less time to bake).
- Bake the whole cookies for about 11-13 minutes or until lightly browned around the edges, and bake the donut cookies for about 10-12 minutes. Rotate the baking sheets halfway through the bake time. Allow cookies to cool on the baking sheets for 5 minutes. Dust the “donut cookies” with confectioners’ sugar, and then transfer all of the cookies to a wire rack to cool completely before assembling.
- Make + Cool the Caramel: Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant silicone spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.) After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring. Slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and boil for 1 minute. Remove from heat and stir in the salt. Cool caramel for at least 3 hours at room temperature. Caramel thickens as it cools.
- Spoon 2 heaping teaspoons of caramel onto bottom of whole cookies. Carefully top each with a donut cookie and gently press down to create a cookie sandwich.
- Cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Chill dough for at least 3 hours.
- Caramel needs to cool for at least 3 hours.
- Handle the dough gently, as it can be fragile.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
