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
Tried this recipe?Let us know how it was!