When it comes to baking I sure do love the classics.
And this Vegan Linzer Cookie recipe is just in time for Valentine’s Day!
Two thin and crispy, buttery, cinnamon, hazelnut cookies sandwiched together with raspberry jam
Only this time I have added a spot of chocolate ganache, and let me tell you, I’m so glad I did!
Of course you can leave that part out and go straight up traditional raspberry jam
Watch the step by step YouTube tutorial here!
Notes for Success:
The YouTube video linked above shows the making of the linzer cookie dough skip to 2 minutes in the video
You will need heart shaped cookie cutters for this one!
For those who do not use flax meal any dry blend egg replacer will be fine instead
Just use 2 teaspoons of your favorite egg replacer instead
Hazelnut flour is the classic way to make linzer dough
So be sure you are using hazelnut flour which is dry and powdery and not freshly ground hazelnuts
Vegan Linzer Cookie Recipe
Ingredients
- 12 Tbs Vegan Butter 170g
- 10 Tbs Granulated Sugar 125g
- 1 teaspoon Vanilla Extract 5ml
- 1 Tbs Flax Meal 8g
- 2 Tbs Warm Water 30ml
- 1⅓ cups All Purpose Flour 165g
- 1 cup Hazelnut Flour 112g
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Baking Powder
- ½ cup Raspberry Jam
- ½ cup Powdered Sugar
Instructions
-
Preheat the oven to 350°F
-
Make sure your vegan butter is slightly softened then combine the flax meal with the warm water & whisk smooth, let stand for 5 minutes to thicken.
-
Cream the vegan butter & sugar until light & fluffy for approximately 3 minutes. Scrape the bottom and sides of the bowl.
-
Add the flax paste & vanilla extract & then whip on high speed for 30 seconds to emulsify
-
Add the sifted dry ingredients all at once while mixing on low speed & mix just until it comes together to a soft dough
-
Turn the dough out onto plastic wrap. cover then refrigerate for at least 1 hour (or overnight) to relax the dough before rolling.
-
When you are ready to roll, the dough may be slightly crumbly & that’s normal, just knead it back to a pliable mass on a lightly floured surface then roll to 1/8 inch thick, brush off the excess flour
-
Cut out heart shapes or circles if you prefer, then with a smaller size of the same shape cut out the center of half of the cookies.
-
Transfer to a parchment lined sheet pan spaced 1″ apart & bake for 18-22 minutes or until golden browned.
-
Cool completely then fill the bottom cookies with optional ganache as shown or just traditional raspberry jam.
-
The top cookies (the ones with the centers cut out) will get a light coating of powdered sugar then place them on top.
Video
Notes
Storage Linzer cookies will stay fresh at room temperature for up to 5 days wrapped well to prevent staling. For longer storage you can freeze the UNFILLED cookies for up to 3 months, wrapped well
Vegan Linzer Cookie Recipe
Ingredients
- 12 Tbs Vegan Butter 170g
- 10 Tbs Granulated Sugar 125g
- 1 teaspoon Vanilla Extract 5ml
- 1 Tbs Flax Meal 8g
- 2 Tbs Warm Water 30ml
- 1⅓ cups All Purpose Flour 165g
- 1 cup Hazelnut Flour 112g
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Baking Powder
- ½ cup Raspberry Jam
- ½ cup Powdered Sugar
Instructions
-
Preheat the oven to 350°F
-
Make sure your vegan butter is slightly softened then combine the flax meal with the warm water & whisk smooth, let stand for 5 minutes to thicken.
-
Cream the vegan butter & sugar until light & fluffy for approximately 3 minutes. Scrape the bottom and sides of the bowl.
-
Add the flax paste & vanilla extract & then whip on high speed for 30 seconds to emulsify
-
Add the sifted dry ingredients all at once while mixing on low speed & mix just until it comes together to a soft dough
-
Turn the dough out onto plastic wrap. cover then refrigerate for at least 1 hour (or overnight) to relax the dough before rolling.
-
When you are ready to roll, the dough may be slightly crumbly & that’s normal, just knead it back to a pliable mass on a lightly floured surface then roll to 1/8 inch thick, brush off the excess flour
-
Cut out heart shapes or circles if you prefer, then with a smaller size of the same shape cut out the center of half of the cookies.
-
Transfer to a parchment lined sheet pan spaced 1″ apart & bake for 18-22 minutes or until golden browned.
-
Cool completely then fill the bottom cookies with optional ganache as shown or just traditional raspberry jam.
-
The top cookies (the ones with the centers cut out) will get a light coating of powdered sugar then place them on top.
Video
Notes
Storage Linzer cookies will stay fresh at room temperature for up to 5 days wrapped well to prevent staling. For longer storage you can freeze the UNFILLED cookies for up to 3 months, wrapped well
