Description
Delight in these charming Red Velvet Linzer Cookies featuring a tender, cocoa-infused dough filled with luscious cream cheese frosting, dusted with powdered sugar, and shaped into adorable hearts—perfect for festive occasions or a sweet treat any day.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/4 cup superfine almond flour
- 2 tbsp cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup vegan butter (or butter of choice)
- 2 eggs
- 2 tsp Red Velvet Emulsion
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Cream Cheese Filling
- 1/2 cup organic shortening (or butter of choice)
- 1/2 cup softened cream cheese
- 1 1/4 cups confectioners’ sugar
- 1/2 tsp fine lemon zest
- 1 tsp vanilla extract
- Pinch of salt
To Finish
- Powdered sugar for dusting
Tools
- Heart cookie cutter
- Small fondant heart cutter or shape of choice
- Parchment paper & baking sheets
- Piping bag
- Rolling pin
Instructions
- Prepare the cookie dough: In the bowl of a stand mixer, beat the vegan butter and granulated sugar together until light and fluffy, about 3 minutes or until the mixture turns pale yellow. Scrape down the sides with a rubber spatula to ensure even mixing. Beat in the eggs, red velvet emulsion, and vanilla extract until the mixture is smooth and well incorporated. Gradually add the combined flour mixture of all-purpose flour, almond flour, cocoa powder, baking powder, and salt, mixing on medium speed until the dough comes together. If sticky, add flour one tablespoon at a time until pliable and manageable.
- Roll out the dough: Lightly flour the rolling pin and work surface or parchment paper. Roll the dough evenly to about 1/4 inch thickness. Use the heart-shaped cookie cutter to cut out approximately two dozen cookies. For half of the cookies, use a smaller fondant heart cutter or your preferred shape to cut out the center, creating a window for the filling.
- Bake the cookies: Place the cutout cookies onto parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for about 5 minutes to achieve soft cookies. Remove from the oven and allow the cookies to cool completely on a wire rack to prevent breakage.
- Prepare the cream cheese filling: In a mixing bowl, combine the softened cream cheese, organic shortening (or butter), confectioners’ sugar, lemon zest, vanilla extract, and a pinch of salt. Beat the mixture until creamy and smooth. Transfer the filling into a piping bag for easy application.
- Assemble the cookies: Pipe a generous amount of cream cheese filling onto the whole cookies. Top each with the corresponding cutout cookie, pressing gently to form a sandwich. Arrange the assembled cookies on a serving platter.
- Finish and serve: Lightly dust the assembled Linzer cookies with powdered sugar for a delicate, festive touch. Let the cookies sit at room temperature for 10-15 minutes before serving to enhance texture and flavor.
Notes
- Ensure the dough is not too sticky before rolling out; add flour gradually if needed to prevent sticking.
- For best results, chill the dough briefly if it becomes too soft before cutting shapes.
- Use parchment paper to prevent cookies from sticking and help with easy cleanup.
- Cookies are best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
- The cream cheese filling can be made a day ahead and refrigerated; bring to room temperature before assembling.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
