Easy Wholesome Linzer Cookies

If you are looking for an easy and simple cookie recipe that ticks all boxes in this holiday season, you are in the right place!

Introducing the Wholesome Linzer Cookies with Jaggery Chocolate Caramel!

Ah, the classic Linzer Cookies—a timeless treat with roots in Austria, but is adored all around the world. Traditionally made with almond flour and raspberry jam, these little sandwich cookies are festive, flaky, filled with love and egg-free. And guess what? We’ve given them an Indian twist! Think whole wheat flour for that rustic, wholesome bite, a rich butter base, and a melt-in-your-mouth filling made of jaggery chocolate caramel that’ll make you rethink every cookie you’ve ever known. These Linzer cookies aren’t just for Christmas (though they do make the perfect holiday treat)—they’re ideal for any time you need a little indulgence in your life, whether it’s tea-time or just a moment to savour something sweet.

Why Linzer Cookies?

These cookies are named after the beautiful city of Linz in Austria and have been a popular holiday favourite for centuries. Their signature look—a delicate, cut-out design with a jam filling—makes them perfect for gifting, sharing, and holiday baking. It’s no wonder they’re a Christmas classic in many parts of the world. Now, with a bit of Indian magic, we’ve swapped out the traditional jam for a rich, jaggery-chocolate-caramel combo that’ll leave you hooked from the first bite!

Here are the main Ingredients:

Whole Wheat Flour – The hero of the dough, giving these cookies a nutty depth and a little fibre boost.

Butter – This brings that rich, melt-in-the-mouth goodness. These cookies do not use any leavening agents and butter creates that rich flaky texture.

Raw Sugar – A touch of natural sweetness to complement the jaggery caramel filling. These cookies are made with less sugar as the filling adds extra sweetness to the cookies.

Milk – For the perfect consistency, making sure your dough is soft and easy to work with.

Salt – A pinch to balance all the sweetness and bring out those rich flavours.

Vanilla – The warm, aromatic essence that takes these cookies from good to great.

Jaggery Chocolate Caramel Filling – A decadent twist on the classic jam filling, with the rich sweetness of jaggery, decadence of chocolate, and a silky caramel texture that oozes perfection. You can however also use any homemade or store bought jam to fill these cookies.

These cookies are the perfect balance of wholesome and indulgent, so whether you’re sharing them at a festive get-together or just enjoying one (or two) with your cup of tea or coffee, you’re in for a treat that’s full of flavour. Because of the beautiful shape and filling, these cookies are a great hit amongst kids too!

If you love baking sandwich cookies at home, you may also like this recipe: Wholewheat Oat Chocolate Sandwich Cookies

Ready to bake your way into cookie heaven? Let’s get started!

Wholewheat Linzer Cookies with Jaggery Chocolate Caramel

Serves: 12-15 cookies Prep Time: 30 mins Cooking Time: 10 mins 10 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

For Cookies -

1.25 cup (160 g) - Wholewheat Flour

1/4 cup (25 g) - Almond Flour/Whole Almonds

1/4 cup (40 g)- Raw Sugar/Powdered Jaggery

90g - Cold Unsalted Butter/Ghee

1 tsp (5 ml) - Vanilla

1/4 tsp - Salt

3-4 tbsp (45-60 ml) - Cold Milk of your choice

For Jaggery Chocolate Caramel -

1/2 cup (65 g) - Jaggery

2 tbsp (30 ml) - Water

1/4 cup (60 ml) - Fresh Cream

1 tbsp - Ghee/Butter

25-50g - Dark Chocolate

Instructions

For the cookie -

1. In a mixing bowl take the whole wheat flour and add almond flour. If using whole almonds, grind it into a fine powder along with the whole wheat flour.  Add the raw sugar or powdered jaggery, salt and give it a thorough mix.
2. Chop the cold butter into small cubes and add it to the flour mixture. Rubbing with the fingers, mix it completely into the dry ingredients.
3. Once the mixture looks even, add the vanilla extract and cold milk.
4. Mix this gently until an even dough forms. Wrap the dough in a plastic wrap or cover tightly it and refrigerate it for around 30 minutes to 1 hr.
5. Take the dough out and place it between 2 sheets of parchment paper. If the dough feels very tough, leave it at room temperature for 5 minutes before rolling.
6. Roll it into a thin sheet around 2 mm in thickness. Using a cookie cutter, cut out even sized cookies.
7. Now in half of the cookies, using a small cookie cutter, cut out holes in the middle.
8. Place the cookies on a parchment lined baking sheet and bake the cookies in a preheat oven at 180 C for around 10-12 minutes, until the cookies have risen slightly and a beautiful aroma fills your house.
9. Take the cookies out and let them cool completely on a wire rack.

For the Jaggery Chocolate Caramel -  

1. Take jaggery and water in a sauce pan. Place it on medium heat and stir it regularly until all the jaggery is melted.
2. Let the jaggery come to a boil and turn the heat low. Cook the jaggery for 5 more minutes.
3. Switch off the heat and stir in the fresh cream until all the cream is evenly mixed in. Place the pan back on low heat and let this cook for 5 minutes.
4. Switch off the heat and add the dark chocolate and ghee/butter. Use 25 g of chocolate for a thinner caramel like filling. Use 50g chocolate for a firmer ganache like filling.
5. Make sure all the chocolate is covered in the caramel. Let it sit for 5-7 minutes.
6. Stir the mixture thoroughly until all the chocolate is melted and evenly mixed in.
7. This chocolate caramel will look quite thin at this stage but it will thicken as it cools.
8. Let it cool completely before assembling the cookies.

To assemble the cookies -

1. Flip the base cookies and place 1-2 tsp cooled chocolate caramel in the middle. Place the top layer and press down gently.
2. These cookies are best enjoyed within a day or two as the filling tends to make them soft when kept longer.
3. If you want to enjoy these cookies over a longer period of time, you can keep the baked cookies in an airtight container and store the filling separately. You can fill them when you want to have/serve them!

Notes

1. If you want you can also add 1 tbsp of orange zest to the cookie dough too. Add it in the same step as adding milk.
2. Depending on your flour, you may need slightly less or slightly more milk. Start with 2 tbsp of milk. If the dough doesn't come together and looks dry, add 1 tbsp milk at a time and mix. You can use upto 5 tbsp milk in total. But don't be tempted to add more milk once the dough comes together in one mass.
3. Do not knead or over mix this dough. Mix it gently, or the cookies will be tough, as the recipe doesn't use any leavening agents like baking powder or soda.
4. You can fill these cookies with a homemade or store bought jam too.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.