Decadent Chocolate Covered Strawberry Linzer Cookies: Your Perfect Hazelnut-Infused Treat

Imagine the joy of biting into a treat that perfectly balances the rich allure of chocolate with the sweet, tangy burst of fresh strawberries. While traditional chocolate-covered strawberries are undeniably enchanting, we invite you to elevate your gifting and baking with something truly special: these exquisite **Chocolate Covered Strawberry Linzer Cookies**. These aren’t just any cookies; they’re a thoughtful, hazelnut-infused rendition of a beloved flavor combination, promising to leave a lasting impression on anyone lucky enough to taste them.

The phrase “chocolate covered strawberries” instantly captures my imagination and stirs fond memories. Growing up, my dad would always treat my mom to these gourmet delights from a local candy shop for their anniversary and Valentine’s Day, occasions just weeks apart. My mom, always generous, would share one with me – a gesture I cherished, even as I secretly wished for more! Recently, after making French Toast Sticks, I found myself with a bounty of strawberries that weren’t quite juicy enough for snacking. Determined not to let them go to waste, I decided to transform them into a small batch strawberry jam, perfect for sandwich cookies. Given that February is synonymous with all things chocolate, the idea of **Chocolate Covered Strawberry Linzer Cookies** felt like a natural, inspired choice.

These cookies offer a delightful contrast: the sweet, vibrant strawberry jam perfectly complements the not-so-sweet, deeply chocolatey hazelnut cookies. And don’t worry, while I loved making my own jam, using a high-quality store-bought jam works beautifully too! The “chocolate covered” element comes from a decadent dip into melted chocolate, adding an extra layer of richness and a satisfyingly messy, yet utterly delicious, finish. If you’re looking for a homemade gift that truly speaks volumes, these cookies are a fantastic alternative to store-bought confections, showing care and effort in every bite.

The Allure of Linzer Cookies: A Timeless Classic with a Twist

Linzer cookies, inspired by the famous Linzer Torte, are a beloved type of sandwich cookie renowned for their delicate, crumbly texture and beautiful presentation. Traditionally, they feature a “window” cut out from the top cookie, revealing a vibrant fruit jam or preserve nestled within. The dough itself is typically enriched with ground nuts, most commonly almonds or hazelnuts, which impart a distinct flavor and a tender crumb that sets them apart from ordinary sugar cookies.

Why Hazelnut Flour? The Secret to Deep Flavor

For this particular recipe, I opted for hazelnut flour, which I luckily had on hand. Hazelnuts bring a wonderfully earthy, slightly sweet, and nutty profile that pairs exceptionally well with both chocolate and strawberries. This choice elevates the cookies, creating a sophisticated depth of flavor that’s hard to resist. If you’re searching for hazelnut flour at your local grocery store or online, brands like Bob’s Red Mill are widely available and produce excellent results (which is what I used here!). If hazelnut flour isn’t readily available, fine almond flour can be a suitable substitute, though it will slightly alter the flavor profile.

Crafting the Perfect Chocolate Cookie Base

The chocolate cookies in this recipe are intentionally designed to be not overly sweet. They rely on unsweetened cocoa powder for their rich, deep chocolate flavor, creating a perfect canvas for the other components. This less sweet base ensures that the vibrant sweetness of the strawberry jam and the luscious exterior chocolate coating can truly shine without overwhelming the palate. Using unsweetened cocoa powder also adds to the depth of flavor, making these cookies feel truly decadent. While I used simple round cookie cutters, feel free to get creative! Heart shapes are perfect for Valentine’s Day, while star or flower shapes can make these cookies suitable for any celebration. An edible bouquet of flower cookies? I’d take that over roses any day!

The Sweet Heart: Strawberry Jam

The heart of these sandwich cookies is, of course, the strawberry jam. Whether you choose to make a homemade small-batch jam, as I did to use up my strawberries, or opt for your favorite high-quality store-bought variety, the goal is a bright, fruity filling that provides a delicious counterpoint to the chocolate and hazelnut. Homemade jam often offers a fresher, more intense fruit flavor, but the convenience of a good store-bought option is undeniable. Just ensure it’s a jam with a pleasant texture – not too runny, not too firm – to create the perfect “glue” for your cookie sandwiches.

The Decadent Chocolate Coating

The final touch that makes these cookies truly “chocolate covered strawberry” is the generous dip in melted semi-sweet chocolate. This step adds not just flavor but also a beautiful, glossy finish and a delightful crunch. Melting chocolate can sometimes be tricky, but using a narrow, deep bowl or mug is key for easy dipping. A double boiler or careful microwave method can ensure your chocolate melts smoothly without seizing. This coating not only adds a layer of indulgence but also helps seal in the jam, making these cookies a complete sensory experience.

Essential Tools and Tips for Baking Success

To make these gorgeous Chocolate Covered Strawberry Linzer Cookies, having the right tools can make the process smoother and more enjoyable. Here are some items you may find useful (affiliate links):

Pro Tips for Perfect Linzer Cookies

• Chilling is Crucial: Don’t skip the refrigeration step for the dough. Chilled dough is much easier to handle, prevents spreading, and ensures your cookies maintain their delicate shapes and crisp edges.
• Roll Between Parchment: Rolling the dough between two sheets of parchment paper makes cleanup a breeze and prevents the dough from sticking to your rolling pin or work surface.
• Cookie Cutter Creativity: While round cutters work fine, consider using heart or flower shapes for special occasions like Valentine’s Day, anniversaries, or birthdays. Mini cookie cutters can also create charming window cutouts.
• Even Baking: Bake one sheet at a time or rotate baking sheets halfway through to ensure all cookies bake evenly and achieve that perfect firm-to-the-touch consistency.
• Setting the Jam: Refrigerating the assembled cookies for 15 minutes before dipping helps the jam set and ensures the cookie halves are securely “glued” together, making the chocolate dipping process much easier.
• Melting Chocolate Smoothly: For the chocolate dip, melt your chocolate gently. A double boiler or short bursts in the microwave, stirring frequently, will prevent burning and ensure a smooth, luscious coating. If the chocolate becomes too thick, a tiny bit of coconut oil or shortening can help thin it out.

Storage and Serving Suggestions

Once the chocolate has hardened, store these delightful cookies in an airtight container at room temperature for up to 5 days. If your kitchen is particularly warm or humid, or if you prefer a firmer cookie, refrigerating them is a good option; just allow them to come to room temperature for about 15-20 minutes before serving for optimal flavor and texture. These cookies are perfect for sharing with loved ones, for dessert platters, or as a thoughtful homemade gift. They pair wonderfully with a cup of coffee, tea, or even a glass of sparkling wine.

Chocolate Covered Strawberry Linzer Cookies

Yield:
18 cookies

Prep Time:
2 hours

Cook Time:
13 minutes

Total Time:
2 hours 13 minutes

Instead of giving someone you love a box of chocolate covered strawberries, give a dozen of these Chocolate Covered Strawberry Linzer Cookies. Made with hazelnut flour to pair with the strawberry jam and chocolate coating.

Ingredients

• 1 3/4 cups hazelnut flour
• 1 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (4 ounces) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 6 tablespoons strawberry jam (store-bought or homemade)
• 2-4 ounces semisweet chocolate, chopped

Instructions

1. In a large bowl, whisk together both flours, cocoa powder, cinnamon, cloves, and salt.
2. In a large mixing bowl, beat together the butter and sugar until light and creamy, 2-3 minutes. Beat in the egg and vanilla for another minute. Gradually beat in the flour mixture until it comes together as a dough.
3. Turn the dough onto a lightly floured surface and knead a few times to bring it all together. Divide the dough in half. Roll each piece out between two sheets of parchment paper or plastic wrap to an 1/8-inch thickness. Slide each dough onto a large plate or baking sheet and refrigerate at least 1 hour.
4. Preheat oven to 350F. Line two baking sheets with parchment paper.
5. Working with one dough piece at a time, use a 2-1/2 inch round cookie cutter to cut out dough. Place each circle onto the baking sheets. As you start to pair up cookies, use the back of a 1/2-inch piping tip and cut out little circles in the center of half of the cookies. Gather up the scraps, reroll, and cut again. If the dough starts to get too warm, place it back in the refrigerator to chill again. Repeat with the other dough half.
6. Bake for 11-13 minutes or until they feel firm to the touch. Cool on the baking sheets for 5 minutes then remove to a cooling rack.
7. Once completely cool, turn the whole cookies (without the cut outs) bottom side up and add roughly 1 teaspoon jam to the center of each. Top with the cut cookies, bottom side down. Refrigerate for 15 minutes to help set the jam and keep the cookies “glued” together.
8. Melt 2 ounces chocolate in a narrow yet deep enough bowl or mug to dip cookies (if your container isn’t heat-proof, you may need to melt the chocolate in a heat-proof container then transfer it to the dipping container). Dip half of each cookie into the chocolate and place on a cooling rack or baking sheet lined with parchment paper until the chocolate hardens. If needed, melt the remaining 2 ounces chocolate. Store in an airtight container for up to 1 week (refrigerate if chocolate and jam get too warm).

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Source: Recipe adapted from Baking Chez Moi

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