Description
These Red Velvet Linzer Cookies are a delightful twist on the classic Linzer cookie, combining the rich, chocolaty flavor of red velvet with a tender, crumbly texture. Perfectly sandwiched with a smooth cream cheese frosting and dusted with powdered sugar, they make an adorable and delicious treat for special occasions or everyday indulgence.
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 Frosting
- 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 the mixture turns pale yellow. Scrape down the edges of the bowl with a rubber spatula.
- Mix wet ingredients: Beat in the eggs, red velvet emulsion, and vanilla extract until smooth and fully incorporated, ensuring an even red velvet flavor throughout the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt.
- Form the dough: Gradually add the dry 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 tablespoon at a time until it forms a cohesive dough that clings to the paddle attachment.
- 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 thick for an even bake and tender texture.
- Cut the cookies: Use a heart-shaped or circular cookie cutter to cut out about 24 shapes. For half of the cutouts, use a smaller cutter to cut out shapes in the center to create a window for the Linzer style.
- Bake the cookies: Place the cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are set but not darkened. Allow them to cool completely on a wire rack.
- Prepare the cream cheese frosting: In a mixing bowl, beat the organic shortening and softened cream cheese together until smooth and creamy. Gradually add the confectioners’ sugar, lemon zest, vanilla extract, and a pinch of salt, mixing until fluffy and spreadable.
- Assemble the cookies: Pipe or spread the cream cheese frosting onto the whole cookies and sandwich with the cutout cookies. Dust the assembled cookies lightly with powdered sugar for a festive finish.
Notes
- Ensure butter and cream cheese are softened to room temperature for ease of mixing.
- Superfine almond flour helps create a tender, delicate cookie texture – do not substitute with coarse almond flour.
- Red velvet emulsion adds authentic flavor and color, but you can use red food coloring and a little vanilla extract as alternatives.
- Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to cool completely before assembling to prevent frosting from melting.
- For a non-vegan version, use regular butter instead of vegan butter and shortening.
