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These Biscoff reindeer linzer cookies are rich, buttery and nutty tasting. They are a twist on the classic Linzer cookies – filled with Biscoff spread (or caramel) rather than jam. You will love their cute little faces and pretzel antlers made into this delicious sandwich cookie! They are shaped just like Rudolph the Red-Nosed Reindeer! This recipe tastes as good as it looks and will be a real talking point at your holiday party. These Christmas Linzer cookies have the most delicious crisp, tender texture and pretty much melt in the mouth.
Reindeer linzer cookies are meltingly delicious, perfectly buttery, nutty, and caramel-loaded for a Christmas treat everyone will adore.
For more Christmas delights, try this classic Linzer cookie recipe, some gingerbread Linzer cookies, or whip up these glazed pecan sugar cookies.
Why You’ll Love It
Festive and fun: Shaping these into Rudolph cookies makes them a perfect holiday treat.
Versatile fillings: Customize with Biscoff spread, caramel sauce or even jam for different flavors.
Ultra-delicious: The dough bakes to the perfect balance of crisp edges and tender centers. The desserty taste from the vanilla extract and rich butter mixture are next level.
Showstopper: Pretzels for antlers and chocolate eyes make these cookies a delightful hit at any gathering.
Kid-friendly foodie craft: Decorating Rudolph’s face is a great activity for kids.
Reindeer Linzer Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cold butter: Unsalted butter is essential for creating that signature flaky texture.
Powdered sugar: Adds sweetness without any graininess. It also helps keep the dough light and delicate.
Almond flour: The almond flour gives the cookies a melt-in-your-mouth texture.
Egg yolk: Provides richness and helps bind the dough.
Cream: Adds moisture and helps make the dough pliable. It also enriches the overall flavor and texture.
Biscoff spread or caramel sauce: Acts as a luscious filling for the cookies.
Dark chocolate: Perfect for adding detail to the cookies. The dark chocolate contrasts beautifully with the sweetness of the filling, providing a slightly bitter balance. Chocolate chips or chopped chocolate are both great.
Sprinkles: Fun and festive!
Pretzels: When shaping these Linzer cookies into Rudolph’s face, pretzels serve as creative “antlers” adding crunch and visual appeal.
How to Make Rudolph Linzer Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the dough mix: Sift flour into a large mixing bowl. Add cubed cold butter. Flatten, rub and integrate until the flour mixture resembles moist sand. Sift in powdered sugar, almond flour, and salt. Combine well. Mix in cream, eggs, and vanilla extract or essence.
Chill the dough: Roll dough and chill on a prepared baking sheet in the fridge for 2 hours.
Cut and bake cookies: Cut cookies with a cookie cutter and remove centers from half for lids. Bake, rotating the baking tray halfway until the edges are golden. Let the cookies cool completely. Dust lids with powdered sugar.
Fill and decorate: Fill cookies with Biscoff spread. Use melted chocolate for Rudolph’s eyes, a red sprinkle for the nose, and pretzel halves for horns. Optionally, attach horns with chocolate or spread to this adorable recipe.
Substitutions and Variations
Butter substitution: Swap cold butter with vegan butter or coconut oil for a dairy-free option.
Almond flour alternative: Use hazelnut flour or ground walnuts for a different nutty twist.
Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Filling variety: Try raspberry jam, Nutella or even peanut butter for Linzer-style peanut butter cookies.
Spices: Add a pinch of cinnamon or cardamom to the dough for a warm, spiced touch.
Chocolate-free: Skip the dark chocolate and use edible eyes or candy pieces for decoration.
Pretzel alternatives: Use mini candy canes or wafer sticks for Rudolph’s antlers.
Serving Suggestions
Appetizer: Start with deviled eggs or a pretty festive focaccia.
Main: This roasted chicken is the perfect holiday main. Serve it with garlicky sheet pan carrots.
Dessert: End with your reindeer cookies and a mug of eggless eggnog (with dulce de leche).
How to Store Christmas Linzer Cookies
Store: Keep the leftover cookies in an airtight container at room temperature for up to one week
Freezer: You can freeze these cookies after baking.
Thaw: Defrost them at room temperature before serving them.
Top Tips
Chill the dough to keep it firm: If the dough becomes too soft while working, chill it for a few minutes before continuing.
Save time: Use a stand mixer to make the cookie dough.
Keep butter cold: Work quickly with cold butter to achieve a flaky, tender texture in the cookies.
Chill the dough: Don’t skip chilling! It helps the dough firm up, making it easier to cut and preventing the cookies from spreading.
Roll evenly: Use rolling guides or rulers to ensure the dough is an even thickness. Don’t forget to line the cookie sheet with parchment paper to prevent sticking.
Cut shapes gently: Press down with cutters and lift straight up to maintain clean edges on your cookies.
Don’t overbake: Keep an eye on the cookies; they should be slightly golden around the edges for a tender bite. Rotate them if you need to.
Cool completely before filling: This prevents the filling from melting and the cookies from becoming soggy.
Linzer Sandwich Cookie FAQs
Sure. Get creative with the decorations to make each Rudolph cutout cookie unique.
Linzer cookies need to be flat and even so they don’t need baking soda or powder.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend, ensuring all other ingredients are also gluten-free.
Chilling the dough for at least 2 hours is key. Work quickly with cold dough and butter to maintain the shape during baking.
Christmas Biscoff Linzer Cookie Recipe
Reindeer Linzer Cookies
Equipment
- Round Cookie Cutter 2-Inch and ¾-Inch or 1-inch
Ingredients
- 1 Cup all purpose flour
- 1 egg yolk
- 2 Tablespoons heavy cream
- 1 Teaspoon vanilla extract
- ¾ Cup butter, cold
- ½ Cup almond flour
- ¼ Teaspoon salt, fine
- 3 Tablespoons Biscoff spread, or caramel sauce
- 2/3 Cup powdered sugar
- 4 Squares dark chocolate, for the eyes
- 12 small red candies, or large red sprinkle, for the nose
- 12 pretzel twists, for the antlers
Instructions
- Sift the flour into a bowl and then add the cubed cold butter.
- Rub the butter into the flour with your fingers until it’s well-combined and the consistency of wet sand.
- Sift the almond flour, powdered sugar and salt into the mixture and mix again.
- Mix in the heavy cream, vanilla and egg yolk.
- Roll the dough out between 2 pieces of plastic wrap until about 1/8-inch thick.
- Put it on a baking sheet and refrigerate until firm, about 2 hours.
- Preheat the oven to 320°F.
- Use a 2-inch round cookie cutter to cut out dough circles, arranging them on a baking sheet.
- Use a small cookie cutter to remove the middle of half the cookies (these will be the tops).
- Bake for 10 minutes or until just lightly golden at the edges, rotating halfway through for even baking.
- Let the cookies completely cool.
- Dust the cookie tops (the ones with the hole cutout) with powdered sugar.
- Add a thin layer of the Biscoff spread to the cookie bottoms (the ones with no hole).
- Press the cookie tops on the Biscoff spread cookie bottoms.
- Melt some dark chocolate and create Rudolph’s eyes with this, using a toothpick.
- Add a red sprinkle for his nose.
- For the antlers, break the pretzels in half and stick them on using a little chocolate or Biscoff spread.
Notes
Save time: Use a stand mixer to make the cookie dough.
Keep butter cold: Work quickly with cold butter to achieve a flaky, tender texture in the cookies.
Chill the dough: Don’t skip chilling! It helps the dough firm up, making it easier to cut and preventing the cookies from spreading.
Roll evenly: Use rolling guides or rulers to ensure the dough is an even thickness. Don’t forget to line the cookie sheet with parchment paper to prevent sticking.
Cut shapes gently: Press down with cutters and lift straight up to maintain clean edges on your cookies.
Don’t overbake: Keep an eye on the cookies; they should be slightly golden around the edges for a tender bite. Rotate them if you need to.
Cool completely before filling: This prevents the filling from melting and the cookies from becoming soggy.
Nutrition
These reindeer Linzer cookies are irresistibly rich, buttery, and full of nutty goodness. A fun twist on the traditional Linzer recipe, they’re filled with creamy Biscoff spread (or caramel) instead of the usual jam. Their adorable faces and pretzel antlers make them almost too cute to eat! Not only do they look festive, but their crisp, tender texture melts in your mouth, making them the perfect conversation starter at any holiday gathering.
Other Christmas Treats to Try
- I adore making cute, pink Lofthouse cookies with all the pretty sprinkles.
- Graham cracker toffee bars are borderline addictive with their incredible caramel taste.
- Make a batch of nut brittle to package as a gift, serve with coffee, or have as part of your dessert board.
- Or how about Christmas marshmallow pops?
- Don’t miss out on these perfect peppermint mocha cookies.
Gingersnap icebox cookies are special too. - If you love reindeer Linzer cookies, then you’ll love my reindeer cupcakes just as much!
- Gingerbread tree cookies look (and taste) so good on your Christmas table.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These Biscoff reindeer linzer cookies are adorable and delicious! The buttery cookies with the sweet Biscoff filling were a huge hit at our holiday gathering.