Description
These Red Velvet Linzer Cookies are a stunning, festive treat with a rich, velvety flavor. With a creamy cream cheese filling and a dusting of powdered sugar, they make for the perfect indulgent dessert, whether for a special occasion or just because!
Ingredients
Scale
For the 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
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
For 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 a bowl, combine the all-purpose flour, almond flour, cocoa powder, baking powder, and salt. Mix until well combined.
- In the bowl of a stand mixer, beat the 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 to the butter mixture and mix on medium speed until the dough comes together. If the dough is too sticky, add flour 1 tbsp at a time until it attaches to the paddle.
- Roll out the dough:
- Preheat the oven to 400°F (200°C).
- Lightly flour a rolling pin and a solid surface or a sheet of parchment paper. Roll out the dough to about 1/4 inch thick.
- Cut the dough into even circles or hearts using your desired cookie cutter. You should be able to cut about 2 dozen circles or hearts.
- Use a small cutter to cut out shapes in the center of half the cookie cutouts.
- Bake the cookies:
- Remove the excess dough surrounding the cut shapes and transfer the cookies (still on parchment) to a baking sheet.
- Bake for about 5 minutes for soft cookies, then remove from the oven and allow them to cool completely.
- Prepare the cream cheese filling:
- In a stand mixer, beat the organic shortening, cream cheese, and powdered sugar for about 3 minutes until the mixture is light and fluffy.
- Mix in lemon zest, vanilla extract, and salt until smooth.
- Transfer the frosting into a piping bag and set aside.
- Assemble the cookies:
- Pipe the cream cheese frosting onto the solid heart cookies.
- Place the cutout cookies on top of the frosted ones to form a sandwich.
- Lightly dust with powdered sugar to finish.
- Serve:
- Store the cookies in an airtight container. Serve immediately, or keep them in the fridge until ready to serve.
- Let the cookies come to room temperature for 10-15 minutes before serving for the best flavor and texture.
Notes
- You can make the dough ahead of time and chill it if needed.
- These cookies can be decorated with sprinkles or other edible decorations for extra flair.
- The cream cheese filling adds a tangy contrast to the sweet, red velvet cookies, making for a delightful flavor combination.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American