These Chocolate Orange Linzer Cookies are a twist on the classic Linzer - made with a chocolate base and filled with orange marmalade, these pretty cookies make a delicious holiday treat!
Buttery, chocolate Linzer cookies with an orange marmalade filling that are perfect for the holiday season or the next Valentine's day treat. These cookies are so easy to do and make a perfect addition to your next cookie box or tray! Made with a chocolate cookie dough base, these Linzer cookies are a twist on the classic recipe, but they are packed with so much flavor that will make them become a staple in your house! And these cookies do not necessarily need to be enjoyed only on holidays; serve with a warm cup of tea or coffee on any day that calls for something sweet (aka everyday, in my book)!
Ingredients for Chocolate Linzer Cookies
This super simple chocolate roll-out cookie dough requires just 8 very basic kitchen ingredients. And for the filling, well, you just need orange marmalade, which can be either be store bought or homemade. For this recipe, I will be using store-bought orange marmalade.
For the cookie base, you will need the following ingredients:
- Butter
- Sugar
- Egg
- Vanilla
- Plain flour
- Cocoa powder
- Salt
- Baking powder
I highly suggest using Dutch-process cocoa for this recipe in order to achieve a strong and dark chocolate texture and flavor.
The recipe yields around 20 cookies (40 bases) but feel free to adjust ingredient ratios according to your preference.
Tips for the Best Chocolate Orange Linzer Cookies
- First, it's very important to chill the dough for at least 1 hour (and up to overnight) as it will otherwise be very difficult to work.
- When rolling out the dough, you'd want to to be around ⅜" thick. Use a rolling pin with rings to ensure even thickness.
- Feel free to use any type of filling of your choice. You can use any flavored jam or preserve, homemade marmalade, chocolate spread, orange or lemon curd etc..
- To get prettier cookies, sprinkle with powdered or icing sugar, but be sure to do this once the cookies have completely cooled down!
Making Ahead and Storing
The cookie dough can be made one day ahead and chilled in a plastic wrap. Once baked, store in an airtight container for up to 1 week at room temperature. These Chocolate Orange Linzer Cookies can also be frozen for up to 3 months.
Have you tried these pretty Chocolate Orange Linzer Cookies? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes! For other delicious chocolate recipes, try these Eggless Double Chocolate Greek Yogurt Muffins.
Chocolate Orange Linzer Cookies
Ingredients
- 120 g butter softened (½ cup)
- 100 g sugar (½ cup)
- 1 egg
- 1 tsp. vanilla extract
- 190 g plain flour (1½ cup)
- ¼ tsp salt
- 25 g cocoa powder (¼ cup)
- ¼ tsp baking powder
- 6 tbsp orange marmalade
- 2 tbsp powdered sugar (optional)
Instructions
- In a large bowl, sift and mix together flour, baking powder, salt, and cocoa powder.
- In a separate bowl of an electric mixer fixed with the paddle attachment, cream butter and sugar together until pale and fluffy (around 2 mins).
- Add egg and vanilla extract to butter mixture and mix well until combined, using a spatula to scrape any ingredients from the side of the bowl.
- Add cocoa-flour mixture to butter and egg mixture in two additions and mix until just combined and cookie dough has formed. Separate cookie dough into 2 equal sized discs. Wrap cookie dough in cling film or plastic wrap and chill for at least 1 hour up to overnight.
- Once the dough is chilled, preheat the oven to 170°C (340F) and line a large baking sheet with parchment paper. Allow the dough to rest at room temperature for 10 minutes if it's too hard to work.
- Sprinkle some cocoa powder or flour on your work surface and roll out the dough approx. ⅜" thick (use a rolling pin with rings to ensure even thickness). Use a Linzer cookie cutter to cut out solid round bases and use a the smaller middle shape cutter to cut out the rest of the bases (depending on size, you should have around 20 solid bases and 20 bases with shaped cut-outs).
- Transfer cookies to baking sheet and bake in a preheated oven for 10-12 minutes. Once ready, allow cookies to slightly cool down and transfer to a wire rack to cool completely. Before filling with marmalade, cookies must be completely cooled.
- Place orange marmalade in a microwave-safe bowl and warm for 30-40 seconds on high power.
- Place around 1 tsp. of marmalade onto the bottom part of the cookie, then carefully place the top half of the cookie on the marmalade, pressing gently and being careful not to spill out any filling. Repeat for the rest of the cookies, then refrigerate for around 30 minutes until marmalade is set.
- Before serving, dust with powdered sugar as desired.
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