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chocolate chai linzer cookies on round wire rack

Chocolate Chai Linzer Cookies

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


These chocolate chai linzer cookies are made with a chai spiced shortbread cookie sandwiched together with a rich dark chocolate ganache!



For the chai linzer cookies:

  • 240g (2 cups) all-purpose flour
  • 110g (1 cup + 2 tbsp) almond flour
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 227g (1 cup) unsalted butter, room temp
  • 150g (¾ cup) granulated sugar
  • 1 egg, room temp
  • 1 tsp vanilla paste or extract
  • Powdered sugar, for sprinkling

For the dark chocolate ganache:

  • 113g (1/2 cup) heavy cream
  • 113g (4 oz) bittersweet chocolate


For the chai linzer cookies:

  1. In a medium bowl, whisk together the flour, almond flour, spices, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla to the butter, sugar mixture, and mix until fully combined.
  4. Add the dry ingredients in two batches, mixing on low speed until everything is mostly combined.
  5. Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough.
  6. Wrap the dough tightly with plastic wrap. Chill in the fridge for at least one hour or up to a few days.
  7. Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  8. On a lightly floured surface, roll out the  dough to ¼" in thickness. Use a 2 ½" - 3" fluted round cutter and a small snowflake cutter. Cut out an even number of solid cookies and cookies with a snowflake cutout.
  9. Place all cutout cookie dough in the freezer for 10 minutes. Place the scrap cookie dough back in the fridge for about 15 minutes before re-rolling.
  10. Bake the frozen cutout cookies for about 10 minutes. Bake the small snowflakes for about 8 minutes.
  11. Allow cookies to cool completely on the baking sheet.
  12. Repeat with the remaining cookie dough.

For the dark chocolate ganache:

  1. In a small saucepan, bring the heavy cream to a simmer or about 200 degrees F.
  2. Add the chocolate to a medium bowl. Pour the heavy cream over the chocolate and place a plate on top. Allow to sit for 1-2 minutes.
  3. Remove the plate and gently stir until the chocolate has fully melted and combined with the heavy cream. Do not over-mix! 
  4. Cover and allow to sit at room temperature for about 1 hour to thicken.

For assembly:

  1. Pair the linzer cookies up, then generously sprinkle powdered sugar on the top cookies.
  2. Add a small spoonful of ganache to the bottom cookies, and gently press the paired cookies on top.


  • Make the cookie dough the day before. To break up this recipe, I highly recommend making the cookie dough the day before and letting it chill overnight. If you'd rather make these all in one day, they can be baked the same day so long as the dough has at least one hour to chill in the fridge.
  • Freeze the cutout cookie dough. To ensure the cutout cookies hold their shape, freeze them for about 15 minutes before baking.
  • Prepare the ganache ahead of time. The ganache will need about 1 hour to cool & set up to the right consistency, so plan ahead and account for that time!
  • Pair up the cookies before assembling. Once you're ready to assemble, match the top cookies with bottom cookies. Then, separate them and sprinkle powdered sugar on the top cookies, and spoon the ganache on the bottom cookies. Sandwich them together for perfectly aligned cookies!

Keywords: linzer cookies, chai cookies, chocolate ganache cookies