Description
Delight in these charming Red Velvet Linzer Cookies, featuring a tender red velvet cookie sandwich filled with a luscious cream cheese frosting and topped with a delicate dusting of powdered sugar. Perfect for festive occasions or a special treat, these cookies combine rich cocoa flavors with a creamy lemon-vanilla filling, all crafted using classic baking techniques.
Ingredients
Scale
For the Cookies
- 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
For the 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
Additional
- 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 combined flour mixture (all-purpose flour, superfine almond flour, cocoa powder, baking powder, and salt) to the butter mixture and mix 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 the heart cookie cutter, cut out about 24 hearts. Use the small fondant heart cutter or a shape of choice to cut out shapes in the center of half of the cookie cutouts to create the cookie tops with windows.
- Bake the cookies: Place the cookie cutouts on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for approximately 5 minutes or until the cookies are set but still soft. Remove from the oven and allow them to cool completely on the baking sheets.
- Prepare the cream cheese filling: In a mixing bowl, combine the organic shortening, softened cream cheese, confectioners’ sugar, lemon zest, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and fluffy. Transfer the frosting into a piping bag and set aside.
- Assemble the cookies: Pipe the cream cheese filling onto the solid cookie bases, then gently place the cutout cookies with the window shapes on top to form sandwich cookies. Lightly dust the assembled cookies with powdered sugar to finish.
- Serve: Allow the cookies to come to room temperature for 10-15 minutes before serving to enhance their flavor and texture. Enjoy your homemade Red Velvet Linzer Cookies!
Notes
- The dough can be slightly sticky; adding flour gradually helps achieve the right consistency.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Make sure cookies are completely cool before assembling to prevent the filling from melting.
- For a vegan version, use vegan butter and replace eggs with a suitable egg replacer.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Allow the cookies to come to room temperature before serving to enjoy optimal texture.
