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Spooky chocolate Linzer cookies | Dark chocolate sugar cookies sandwiched with an easy marshmallow cream frosting, with spooky cut-outs for a Halloween treat! #halloween #chocolatesugarcookies
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5 from 1 vote

Spooky Chocolate Linzer Cookies

Dark chocolate Linzer cookies filled with an easy marshmallow cream frosting, with a spooky cut-out twist perfect for Halloween. Your little ghouls and goblins will have a blast making - and eating - these!

Ingredients

For the cookies:

  • 1 1/2 cups (180 grams) all-purpose flour
  • 2/3 cup (57 grams) Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 tablespoons, 170 grams) unsalted butter at room temperature
  • 1 1/2 cups (170 grams) powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup (8 tablespoons, 113 grams) unsalted butter at room temperature
  • 7.5 ounces (1 jar) marshmallow fluff or cream
  • 1 cup (113 grams) powdered sugar
  • pinch of salt

Instructions

  • In a medium bowl, combine the flour, cocoa powder, and salt; whisk to blend, then set aside. Using a hand-held or stand mixer, cream the butter and powdered sugar until light and fluffy, about 2 minutes. Blend in the eggs and vanilla. Add the dry ingredients and, with the mixer on low speed, blend just until incorporated and no streaks remain. Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for about 2 hours.
  • When ready to bake, preheat the oven to 325 degrees F (170 C). Line baking sheets with silicone baking mats or parchment paper.
  • On a lightly floured work surface, roll out the dough to a thickness of about 1/4-inch. Use cookie cutters to form desired shapes, and transfer cut-outs to the prepared baking sheets.
  • Bake cookies for 10-12 minutes, just until set. Allow cookies to cool on the baking sheets for 5-10 minutes, then remove to a wire rack to cool completely.
  • To make the filling, beat butter with a hand-held or stand mixer on high speed until creamy. Beat in the marshmallow fluff or cream until smooth. Reduce mixer speed to low and add powdered sugar. Once sugar is incorporated, increase mixture speed to high and beat until fluffy.
  • To assemble, pair cookies into tops and bottoms. Spread 1 scant tablespoon of filling in the center of the bottom half of one cookie, and gently cover with a top half. Repeat, and enjoy!

Notes

  1. Cookies can be stored at room temperature or in the fridge for 3-4 days.
  2. To spread the filling on the cookie bottoms, you can easily use a spoon, but I find it faster, easier, and neater to use a pastry bag. Fill the pastry bag about halfway with the marshmallow cream, twist to create a handle for yourself, and pipe a scant tablespoon of filling in the center of each cookie bottom.
  3. Cookie base adapted from Martha Stewart via Everyday Annie; filling adapted from Carlsbad Cravings via The Neurotic Baker. Overall concept inspired by my desire to justify having purchased ridiculously cute Halloween-specific Linzer cookie cutters. Mission accomplished!

Nutrition Estimate

Calories: 200kcal, Carbohydrates: 27g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 39mg, Sodium: 128mg, Potassium: 51mg, Fiber: 1g, Sugar: 17g, Vitamin A: 315IU, Calcium: 9mg, Iron: 0.8mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!