Chocolate Velvet Linzer Cookies with Strawberry
I’m a big lover of a red velvet cake (with cream cheese frosting, because otherwise it’s blasphemy). I also loveee a sandwich cookie, especially one that’s buttery-melt-in-your-mouthable. So I blended the two into these chocolate velvet Linzer cookies.
Did you know that historically, there was no red food dye in red velvet? The color was actually an accidental result of the way the cocoa reacted to the acid in the recipe.
Since I’m honestly trying to steer away from food dyes, I was more than thrilled to omit the coloring and layer in a little strawberry pizazz.
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CHOCOLATE VELVET LINZER COOKIES
We’re taking a spin on classic Linzer cookies, and making them chocolatey-cream cheesy-strawberry-y and just in time for Valentine’s Day. The cookie itself tastes almost like a chocolate pie crust (LOVE!) but with a slight strawberry fruity-tang in both the cookie and dusted on top.
Since it’s not a “red velvet” without a cream cheese element, we’re swapping the classic raspberry jam center for cream cheese frosting.
The easiest way to roll and cut these chocolate Linzer cookies is between two sheets of parchment paper. Be sure to chill the dough before rolling, then peel off the top sheet, replace it, flip the dough, and remove the parchment again before cutting so the cookies release cleanly.
INGREDIENTS
- All-purpose flour: Provides structure and gives the cookies their tender, pie-crust-like crumb
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness
- Freeze-dried strawberry powder: Adds a subtle tart note and natural pink color without adding moisture
- Salt: Balances sweetness and sharpens both the chocolate and cream cheese flavors
- Unsalted butter: Creates richness and a delicate, shortbread-style texture
- Powdered sugar: Sweetens while keeping both the cookies and filling soft and smooth
- Egg: Binds the dough and supports clean Linzer cutouts
- Vanilla extract: Adds warmth and rounds out the chocolate and cream cheese flavors
- Milk: Adds light moisture to bring the cookie dough together
- Vinegar: Softens the dough and helps create a tender cookie
- Cream cheese: Creates a smooth, lightly tangy filling that contrasts with the rich chocolate cookies
Why is there vinegar in this cookie dough? It’s a classic red velvet ingredient that adds a touch of tang and helps create a soft, melt-in-your-mouth texture.
HOW TO MAKE CHOCOLATE VELVET LINZER COOKIES
In a medium bowl, sift together the cocoa powder, flour, three tablespoons of the freeze-dried strawberry powder, and salt to evenly combine and remove any lumps. Set the dry ingredients aside while you prepare the dough.
In a large bowl, beat the butter and powdered sugar with a mixer for about 2 minutes, until pale and fluffy. This step creates a tender, shortbread-style base for the cookies.
Add the egg, vanilla extract, milk, and vinegar, mixing until combined. If the mixture looks separated, continue mixing for another minute until it smooths out.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Divide the dough in half, flatten into discs, wrap tightly, and chill for at least 1 hour to make the dough easier to roll and prevent spreading. While the dough chills, preheat the oven to 350°F.
Roll the chilled dough between two sheets of parchment paper to about ⅛ to ¼ inch thick. Carefully peel back and reposition the parchment as needed so the dough releases cleanly when cutting.
Cut the dough using a round cookie cutter, cutting a small center out of half the cookies to create the Linzer tops. Chill any cut cookies while repeating the rolling and cutting process with the remaining dough.
Arrange the cookies on parchment-lined baking sheets, spacing them 1–2 inches apart. Bake for about 7 minutes, until set but still soft, then transfer immediately to a wire rack to cool completely.
To make the filling, beat the cream cheese and sifted powdered sugar until smooth. Then add the vanilla and salt and mix until creamy. Set aside until ready to assemble.
Arrange the cooled cut-out cookies side by side and dust the tops with the remaining strawberry powder using a fine mesh sieve for a soft pink finish. For a lighter color, mix a small amount of powdered sugar with the strawberry powder before dusting.
Flip the solid cookies over and pipe a dollop of cream cheese filling onto the center of each. Gently sandwich with the strawberry-dusted cookie tops and press lightly to set.
3 reasons you’ll love these chocolate velvet Linzer cookies
TIPS & VARIATIONS
- To turn your freeze-dried strawberries into powder, simply add them to a food processor or blender and blitz until dusty. Be careful not to blitz too much, otherwise the powder will become sticky and hard to sift.
- Make sure your ingredients are room temperature for both the cookie dough and the cream cheese filling. This will ensure they not only blend well but also incorporate air for the right final texture.
- The wet ingredients will likely split once you add your eggs, vanilla, milk, and vinegar – don’t fret! They will come together into a delicious dough in the end.
- The dough is on the sticky side, even after time in the fridge. Make sure to peel the parchment paper away from both sides of the dough before cutting out your circles. If you don’t, the cutouts will stick to the paper
- You can use a larger cutout for the center of the top cookies. For these, I liked a cut-out on the smaller side, so I used a Wilton 10 piping tip, and popped the cut dough out with a chopstick
- When dusting the tops of the cookies, the strawberry powder will stick. If you want a lighter pink color or don’t have as much powder left, mix with a little bit of powdered sugar before sifting over the tops of the cookies
MAKING AHEAD & STORING
You can store your cookie dough in the fridge, wrapped tightly, for up to 3 days or in the freezer for up to 2 months. The cream cheese filling can be stored airtight in the fridge for up to 5 days, or in the freezer for up to a month.
Once baked and filled, store your chocolate Linzer cookies in an airtight container. They will keep for up to 5 days in the fridge or 1 month in the freezer.
MORE COOKIE RECIPES
- Soft Lemon Cookies with White Chocolate and Coconut
- Chocolate Oreo Cookies (Small Batch!)
- Fudgy Texas Sheet Cake Cookies
- Cherry Cheesecake Cookies
EQUIPMENT YOU’LL NEED
Equipment
- 2 ½ inch cookie cutter
- 1 ¼” circle cutter (used Wilton 10 piping tip)
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Baking Tray
- Mixing Bowls
- Mixer
- Plastic wrap
- Parchment Paper
- Spatulas
- Mini Food Processor
Ingredients
- ¼ cup unsweetened cocoa powder
- 2 cups flour
- 1 tbsp flour
- 1 oz freeze-dried strawberries blitzed into powder
- ¼ teaspoon salt
- 13 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ½ tsp vinegar
- 4 oz cream cheese softened
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- In a medium bowl, sift together cocoa powder, 2 cups plus 1 tablespoon of flour, 3 tbsp of the strawberry powder, and salt
- In a large bowl, beat the butter and powdered sugar with a mixer for 2 minutes until pale and fluffy
- Add the egg, vanilla, milk, and vinegar. Mix until combined. If the butter splits, don’t worry, just mix for another minute and continue to the next step
- Gradually mix in the dry ingredients until a soft dough forms
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour. (This makes the dough easier to roll and keeps the cookies from spreading.)
- Preheat oven to 350°F
- Roll the dough out between two pieces of parchment paper to between ⅛” – ¼” inch thick
- Peel the parchment paper carefully off the top, replace it, flip the dough with the paper over, and remove the parchment paper from the top. This will make it easy to remove the dough from the paper when you cut the shapes
- Cut cookies using a round cutter. For half of the cookies, cut a small circle out of the center (these will be the tops). Repeat, chilling, rolling, and cutting as needed to use up the dough. Keep any cut-outs on a plate in the fridge until ready to bake
- Place cookies on a parchment-lined baking sheet, 1-2 inches apart
- Bake for 7 minutes, until set but not crispy. Immediately transfer to a wire rack to cool completely
- For the filling, add the cream cheese to a bowl and sift in the powdered sugar. Beat until smooth before adding the vanilla and salt, mixing until creamy
- Line the baked cookies that have the cut-out in the middle, side-by-side. Place your remaining strawberry powder in a fine mesh sieve before dusting over the tops of your cookies for that velvety pink finish. For a lighter pink, add a little powdered sugar before dusting over
- Flip the cookies that don’t have a middle cut-out over. Pipe a dollop of frosting in the middle of each. Gently sandwich with the strawberry-dusted cut-out cookies on top
