Reindeer Linzer Cookies are a fun twist on a classic holiday treat. With a hazelnut cookie base and Nutella filling, these cookies are as flavorful as they are festive. The reindeer cutout adds a playful touch to your dessert table.
Easy Reindeer Linzer Cookies Recipe
I’ve said it before, and I’m sure I’ll say it again: Rudolph is my favorite Christmas character. That’s probably why I’ve created so many reindeer-inspired cookie recipes, like my Reindeer Peanut Butter Cup Cookies and Chocolate Rudolph Cookies.
I’ve always loved classic linzer cookies, and after seeing a reindeer version with Biscoff spread on Pinterest, I knew I wanted to put my own spin on them. Nutella felt like the perfect choice for my version because it’s delicious and the perfect base for decorating Rudolph’s face.
I swapped the ground almonds or almond flour in traditional linzer cookie dough for ground hazelnuts to match the Nutella filling. The flavor is just right for the holiday season. Decorating them with a little red candy for Rudolph’s iconic nose and piped chocolate details for his face makes these cookies so fun to create.
Ingredients
- Sugar cookie mix – Forms the base of the cookies, making the dough easy to prepare.
- Finely ground hazelnuts – Adds a rich, nutty flavor that complements the Nutella filling.
- Egg – Helps bind the ingredients together for a smooth dough.
- Butter – Adds moisture and richness to the cookie base.
- Vanilla – Enhances the overall flavor with a warm, sweet note.
- Nutella – Serves as the filling and the base for decorating Rudolph’s face.
- Powdered sugar – Used to dust the top cookies for the classic linzer cookie look.
- Red candies – Creates Rudolph’s iconic red nose.
- Nonpareils – Used for the eyes on the reindeer’s face.
- Dark chocolate – Used to pipe Rudolph’s antlers for the final touch.
Making the Hazelnut Linzer Cookies
- Prepare the dough – Mix the sugar cookie mix and ground hazelnuts until combined in a large bowl. Add the egg, softened unsalted butter, and vanilla, and mix until a smooth dough forms. Divide the dough in half, flatten it into discs, and wrap it in plastic wrap. Chill for at least 1 hour.
- Roll and cut the cookies – Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1/8-inch thick. Use a 2 1/2-inch round cookie cutter to cut the dough into circles. (The cookies will spread slightly as they bake.)
- Bake and cut face cookies – Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden brown. While the cookies are still warm, use a 1 1/2-inch round cutter to cut a hole in the lower third of half of the cookies to create the top cookie. Let them cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust and assemble – Dust the cut-out cookies with powdered sugar. Spread Nutella on the bottom cookies and gently press a face cookie on top to create the sandwich.
- Decorate – Use a toothpick to trace the antlers onto the face cookies, then pipe over the traced lines with melted dark chocolate to help the chocolate stick better. Attach nonpareils for the eyes and a red candy for Rudolph’s nose to the exposed Nutella to finish the face.
- Serve and enjoy – Allow the decorations to set before serving or storing your beautiful cookies!
Variations and Substitutions
Filling options – For a different flavor profile, you can swap Nutella for cookie butter spread, peanut butter, or caramel sauce.
Cookie Base – Use traditional ground almonds instead of hazelnuts, or try ground pecans or walnuts for a different nutty flavor.
Extracts – Replace vanilla extract with almond or hazelnut extract to enhance the nutty flavor.
Antlers – Substitute dark chocolate with milk or white chocolate for the antlers, or use colored candy melts to create different looks.
Eyes and Nose – Replace nonpareils with mini chocolate chips or candy eyes for the eyes, and use a small dollop of red icing or a red chocolate-coated candy for Rudolph’s nose.
Powdered Sugar Alternative – Skip the powdered sugar dusting and brush the face cookies with edible glitter for a different finish.
Tips for Success
- Choose the Right Cutter – Opt for a smaller cutter to create the base cookies since they will spread slightly during baking. I recommend using a 2 1/2-inch round cutter. If you don’t have a 2 1/2-inch cutter, go with a 2-inch cutter rather than a 3-inch one. When in doubt, cut and bake a test cookie to ensure the size works.
- Small Cutter for Face Cookies – If you don’t have small round cookie cutters for creating the face cutout, the wide side of a piping tip works perfectly as a substitute.
- Keep the Dough Chilled – Refrigerate the dough when you’re not working with it to prevent it from becoming too soft and difficult to handle.
- Re-roll Scraps – Gather and re-roll the dough scraps to get the most cookies possible, ensuring minimal waste. If the dough is too soft or sticky, refrigerate it for 15 minutes or so.
- Even Number of Cookies – Count your cutouts to ensure you have an even number of cookies for the tops and bottoms.
- Trace the Antlers – Before piping the antlers, use a toothpick to trace the design in the powdered sugar on top of the cookies. This helps create a guide and prevents the melted chocolate from lifting the powdered sugar as you pipe.
Storing the Christmas Linzer Cookies
Store leftover cookies in an airtight container in a single layer or with parchment or wax paper between layers to prevent the cookies from sticking for 3-4 days.
I don’t recommend freezing the assembled cookies. Undecorated cookies can be frozen for up to three months. Thaw at room temperature before assembling.
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Looking for more reindeer-inspired treats?
Check out these delicious favorites.
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Reindeer Linzer Cookies
Ingredients
- 1 (17.5 ounce) package sugar cookie mix
- 1/2 cup finely ground hazelnuts
- 1 large egg
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3/4 cup Nutella
- 1/2 cup powdered sugar
- 15 red candies for noses
- 30 black nonpareils for eyes
- 1/4 cup dark chocolate melted
Instructions
- In a large bowl, mix the sugar cookie mix and ground hazelnuts. Add the egg, softened butter, and vanilla extract, and mix until a smooth dough forms. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1/8-inch thick. Use a 2 1/2-inch round cutter to cut out the cookies, rerolling scraps to maximize the dough.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. While the cookies are still warm, use a 1 1/2-inch round cutter (or the wide side of a piping tip) to cut a hole in the lower third of half the cookies for the face cutouts. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust the top face cookies with powdered sugar. Spread a layer of Nutella on the bottom cookies, then gently press a face cookie on top to create a sandwich.
- Use a toothpick to trace the antlers into the powdered sugar on each face cookie. Pipe over the traced lines with melted dark chocolate. Attach nonpareils for the eyes, and a red candy for Rudolph’s nose to the exposed Nutella to finish the face.
- Allow the decorations to set completely before serving or storing.
Notes
- Store the cookies in an airtight container in a single layer or with parchment or wax paper between layers to prevent the cookies from sticking for 3-4 days.
- I don’t recommend freezing the assembled cookies. Undecorated cookies can be frozen for up to three months. Thaw at room temperature before assembling.
- The exact yield will depend on the size of the cutter you use.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.