Description
These Red Velvet Linzer Cookies are a delightful twist on classic Linzer cookies, featuring a soft red velvet-flavored buttery dough sandwiching a tangy and creamy lemon-vanilla cream cheese filling. Perfectly baked to tender perfection and topped with a dusting of powdered sugar, these festive cookies are ideal for holidays, special occasions, or anytime you want a deliciously beautiful treat.
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
For Assembly and Finishing
- Powdered sugar for dusting
- 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, until it turns pale yellow. Scrape down the edges of the bowl with a rubber spatula. Beat in the eggs, red velvet emulsion, and vanilla extract until smooth and fully incorporated. Gradually add the flour mixture—which includes all-purpose flour, superfine almond flour, cocoa powder, baking powder, and salt—to the butter mixture, mixing on medium speed until the dough comes together. If the dough is too sticky, add flour 1 tablespoon at a time until it attaches to the paddle.
- Roll out the dough: Lightly flour a rolling pin and a solid surface or a sheet of parchment paper. Roll out the dough to about 1/4 inch thickness. Using your desired cookie cutter, cut the dough into even circles or hearts. You should be able to cut about 24 cookies. Use a smaller cutter to cut out shapes in the center of half the cookie cutouts to create the classic Linzer cookie look.
- Bake the cookies: Place the cookies on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for approximately 5 minutes for soft cookies. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the cream cheese filling: In a bowl, mix the organic shortening, softened cream cheese, and confectioners’ sugar until smooth and creamy. Add the fine lemon zest, vanilla extract, and a pinch of salt, mixing well to combine. Transfer the frosting into a piping bag and set aside.
- Assemble the cookies: Pipe the cream cheese filling onto the whole cookie bases. Gently place the cookie cutouts with center cutouts on top to form a sandwich.
- Finish and serve: Lightly dust the assembled cookies with powdered sugar. Let the cookies come to room temperature for 10-15 minutes before serving to enhance flavor and texture.
Notes
- If the dough feels too sticky to handle, chilling it in the refrigerator for 15-20 minutes can make rolling easier.
- You can substitute vegan butter with regular unsalted butter if not vegan.
- Red Velvet Emulsion adds signature flavor, but you can substitute with 1 tsp red food coloring and 1/2 tsp cocoa powder if unavailable.
- For sharper cookie cutouts, chill cut dough pieces before baking.
- Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Let cookies come to room temperature before eating for best texture and flavor.
