Chocolate Linzer Cookies
Makes about 20 sandwich cookies
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup plus 1 tablespoon (87 grams) firmly packed C&H® Golden Brown Sugar
  • ⅓ cup (67 grams) C&H® Granulated Sugar1 large egg (50 grams), room temperature
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1½ cups (188 grams) all-purpose flour
  • ⅓ cup (25 grams) sifted Dutch process cocoa powder
  • 1 teaspoon (2 grams) instant espresso powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • Garnish: C&H® Confectioners Sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium-low speed just until combined; increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste until combined.
  2. In a medium bowl, whisk together flour, cocoa, espresso powder, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Turn out dough onto a sheet of parchment paper; top with another sheet of parchment paper, and roll dough to ⅛-inch thickness. Transfer dough and parchment to a baking sheet; refrigerate for 40 minutes.
  3. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
  4. Remove top sheet of parchment paper. Using a 2¼-inch fluted round cutter dipped in flour, cut dough. Using 1¼- to 1½-inch holiday cutters, cut centers from half of dough circles; use a wooden pick to help remove dough from centers, if necessary. Reroll scraps between sheets of parchment paper as needed, and cut dough. (For cleanest edges, rerolled dough can be refrigerated for 20 minutes or frozen for 10 minutes before cutting.) Gently place ¾ to 1 inch apart on prepared pans. Freeze for 10 minutes.
  5. Bake, one batch at a time, until edges are set, tops bounce back slightly when touched, and cookies are fragrant, 9 to 13 minutes. Let cool on pan for 1 minute. Remove from pan, and let cool completely on wire racks.
  6. Spoon Cream Cheese Frosting into a pastry bag fitted with a ¼-inch round piping tip (Ateco #802). Pipe about 1¾ teaspoons (7 grams) frosting onto flat side of whole cookies, and smooth with a small offset spatula. Place remaining cookies, flat side down, on top of frosting. Garnish with confectioners’ sugar before serving, if desired.
Recipe by Bake from Scratch at