Weigh out the ingredients


For the cookie dough, you'll need flour, almond flour, sugar, butter, egg, vanilla, and chai spices.

Weigh out the ingredients 


For the ganache, you'll need heavy cream and bittersweet chocolate.

In a medium bowl, whisk together the flour, almond flour, spices, and salt. Set aside.

Combine dry ingredients


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.

Cream butter & sugar


Add the egg and vanilla to the butter, sugar mixture. Add the dry ingredients, mixing on low speed until everything is mostly combined. Wrap the dough tightly with plastic wrap. Chill in the fridge for at least one hour or up to a few days.

Finish cookie dough


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. Place all cutout cookie dough in the freezer for 15 minutes. Place the scrap cookie dough back in the fridge for about 15 minutes before re-rolling.

Roll & cut out dough


Bake the frozen cutout cookies for about 10 minutes. Bake the small snowflakes for about 8 minutes.



Bring the heavy cream to a simmer. Pour the heavy cream over the chocolate and place a plate on top. Allow to sit for 1-2 minutes. Remove the plate and gently stir until the chocolate has fully melted and combined with the heavy cream. Do not over-mix!  Cover and allow to sit at room temperature for about 1 hour to thicken.

Make the ganache


Pair the linzer cookies up, then generously sprinkle powdered sugar on the top cookies.



Add a small spoonful of ganache to the bottom cookies, and gently press the paired cookies on top.

Assemble the cookies


Enjoy these chocolate chai linzer cookies!