Chocolate-Strawberry Linzer Cookie Recipe for Perfect Sandwich Cookies

About The Recipe

Happy Valentine’s Day! After a couple of weeks of decadent recipes, these Chocolate and Strawberry Linzer Cookies are the final sweet offering — and possibly the easiest favorite yet. They pair a soft, chocolate cookie with a thick layer of strawberry jam for a decadent bite that feels both familiar and special. You can use homemade jam or a quality store-bought version — both work beautifully.

The star here is the cookie itself: chocolate-forward, tender, and slightly firm at the edges so the cookie holds together when filled. A bit of almond flour adds a delicate texture, and plenty of cocoa ensures a rich chocolate taste that complements the bright strawberry filling.

The dough is straightforward and comes together from common pantry staples plus almond flour and cocoa powder. Roll it out, cut matching pairs of shapes, bake briefly, then sandwich with jam. The result is a tender, chocolatey cookie with a sweet, fruity center — a combination that’s hard to forget.

Why These Chocolate and Strawberry Linzer Cookies are the Perfect Valentine’s Day Treat

• Simple to make with straightforward steps.
• Uses minimal, easy-to-find ingredients.
• Works with homemade or store-bought jam.
• Makes 12 sandwich cookies (24 individual cookies).
• Use any cutter shapes or sizes — hearts are classic for Valentine’s Day.
• Delivers the same flavor profile as chocolate-dipped strawberries in cookie form.

Ingredients

(Full ingredient amounts and instructions are in the recipe card below.)

• Dutch-process or natural cocoa powder (Dutch-process recommended)
• Boiling water
• Salted butter
• Granulated sugar
• Large egg (or egg white, as noted)
• Vanilla extract
• All-purpose flour
• Almond flour (or finely ground almonds)
• Baking powder
• Strawberry jam

How To Make Chocolate and Strawberry Linzer Cookies

Step 1: Bloom the cocoa

Stir cocoa powder with boiling water until smooth and set aside to cool slightly.

Step 2: Make the dough

Whisk together all-purpose flour, almond flour, and baking powder in a bowl. In a mixer, cream butter and sugar until light and fluffy. Beat in the cocoa mixture, egg (or egg white), and vanilla, then fold in the dry ingredients until just combined.

Step 3: Roll out dough and cut

Turn the dough onto a lightly floured sheet of parchment and roll to about 1/4-inch thick. Cut matching pairs of shapes — two of each size so you have top and bottom pieces. Re-roll scraps as needed and arrange on lined sheet pans.

Cut smaller heart shapes from the centers of half the cookies to create the “window” tops. Bake at 350°F (177°C) for 8–10 minutes, or until the cookies are set. Let them cool completely before filling.

Step 4: Fill

When cookies are cool, place the solid halves bottom-side up, spread each with jam, then top with the cut-out cookie. Finish with a light dusting of powdered sugar. Avoid pressing too hard so the jam doesn’t spill out.

Natural Cocoa Powder or Dutch Process?

For the richest, deepest chocolate flavor use Dutch-process cocoa powder. Natural cocoa will still work, but the flavor will be slightly brighter and more acidic. Do not substitute hot cocoa mix — use pure cocoa powder.

How To Make Strawberry Jam

If you’d like to make a quick strawberry jam: combine 2 cups strawberries (fresh or frozen), 1/2 cup sugar, and 2 tablespoons lemon juice in a saucepan. Simmer over low heat until the fruit breaks down and the mixture thickens, about an hour. Cool before using.

How To Store

After assembling, store cookies in an airtight container. They will hold at room temperature for about a day, or in the refrigerator for 2–4 days; they may soften slightly but remain delicious. For longer storage, freeze assembled cookies for up to two months.

If you make these Chocolate and Strawberry Linzer Cookies, leave a comment — feedback and questions are always welcome. And if you share on social media, tag your photos to show us your creations!

Chocolate and Strawberry Linzer Cookies

These cookies are soft, chocolatey, and filled with strawberry jam — a charming, delicious alternative to chocolate-covered strawberries and a lovely treat for Valentine’s Day.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 24 cookies

Ingredients

• 2¾ Tablespoons Dutch-process cocoa powder
• 3 Tablespoons boiling water
• 1½ cups all-purpose flour
• ⅞ cup almond flour
• ¾ teaspoon baking powder
• ¾ cup salted butter
• ½ cup granulated sugar
• 1 large egg white
• ½ teaspoon vanilla extract
• 1 cup strawberry jam

Instructions

1. Heat oven to 350°F (177°C). Line two sheet pans with parchment paper.
2. In a small bowl, stir cocoa powder and boiling water until smooth; set aside.
3. Whisk together all-purpose flour, almond flour, and baking powder in a medium bowl; set aside.
4. With an electric mixer, beat butter and sugar until light and fluffy, about 2–3 minutes.
5. Add the egg white, cocoa mixture, and vanilla; mix until combined.
6. Stir in the flour mixture until just combined; do not overmix.
7. Turn the dough onto lightly floured parchment and roll to ¼” thick. Cut out shapes, making pairs for each cookie.
8. Cut centers from half the cookies to create tops. Place on prepared pans and bake 8–10 minutes, until set. Cool completely.
9. Spread jam on the bottom halves, top with the cut-out cookies, and dust with powdered sugar.

Notes + Tips

Substitutions:

• If you don’t have almond flour, finely grind blanched almonds in a food processor until very fine.
• Store-bought strawberry jam works fine if you prefer not to make your own.

Tips for best results:

• Don’t overmix the dough — mix until ingredients are just combined.
• The dough can be wrapped and refrigerated (flattened into a disc) for up to 24 hours if needed.
• When assembling, avoid pressing too hard so the jam doesn’t squeeze out.
• These cookies are best eaten within 24 hours of assembly but can be refrigerated for a few days or frozen for longer storage.
• Bake the small cut-out centers if you’d like an extra bite-sized cookie.

Tools You May Need (affiliate links)

• Stand mixer or hand mixer
• Rolling pin
• Sheet pans and parchment paper
• Heart-shaped cookie cutters (or preferred shapes)
• Small cutter for windows (optional)

When you make this recipe, feel free to tag and share your photos — we love seeing your creations!

– Still Hungry? –

Here are a few recipes you may like!

• Valentine’s Day Peanut Butter Heart Cookies

• Red Velvet Lava Cupcakes

• Giant Peanut Butter Cup