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Vegan Nutella Linzer Cookies Recipe

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4.9 from 55 reviews

Delight in these Vegan Nutella Linzer Cookies, featuring a tender, rich dough split into classic and chocolate halves, filled with luscious vegan chocolate hazelnut spread. Perfectly sweet, buttery, and festive with a charming patchwork heart design that’s sure to impress at any occasion.

Ingredients

Dough Base:

  • 1 cup (226 g) vegan butter
  • ¾ cup (90 g) powdered sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder (for half of the dough)
  • 2–4 teaspoons plant-based milk (only if dough feels dry)

Filling:

  • ½ cup vegan chocolate hazelnut spread

Instructions

  1. Cream Ingredients: In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Stir in the vanilla extract and salt to combine fully.
  2. Make the Dough: Gradually mix in the all-purpose flour and cornstarch. Once combined, divide the dough evenly into two portions.
  3. Add Cocoa Powder: To one half of the dough, add the cocoa powder and mix until evenly incorporated, creating a chocolate dough; leave the other half plain.
  4. Chill the Dough: Wrap both dough portions separately in plastic wrap and chill them in the refrigerator for 30 to 45 minutes to firm up for easier handling.
  5. Roll and Cut Small Hearts: Roll out both dough portions on a lightly floured surface. Use a small heart-shaped cookie cutter to cut shapes from both doughs. Swap small hearts between doughs so each dough has hearts from the opposite colored dough to create a charming patchwork effect.
  6. Re-roll and Cut Large Hearts: Lightly re-roll the remaining dough scraps. Cut out large heart-shaped cookies. From half of these large cookies, use the small heart cutter to create cut-out hearts for the tops of the cookies.
  7. Chill the Cookie Shapes: Place all cut cookie shapes on a baking sheet lined with parchment paper and chill again in the fridge for about 10 minutes to help them keep their shape during baking.
  8. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes, or until the edges are set and just beginning to firm. Avoid overbaking to keep them tender.
  9. Cool Completely: Allow the cookies to cool fully on the baking sheet or wire rack before assembling the sandwich cookies.
  10. Assemble the Linzer Cookies: Spread a generous amount of vegan chocolate hazelnut spread on the bottom large heart cookies. Top each with a large cookie featuring the small heart cut-out to create the classic Linzer cookie look, sandwiching the filling inside.

Notes

  • If the dough is too dry or crumbly, add plant-based milk 1 teaspoon at a time to achieve a smooth, workable dough.
  • Use a light dusting of flour to prevent sticking when rolling out the dough, but avoid over-flouring which can toughen cookies.
  • Chilling the dough multiple times helps maintain cookie shape and improves texture.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
  • Feel free to substitute the vegan chocolate hazelnut spread with any nut or seed butter for variation.

Find it online: https://mealsbykate.com/vegan-nutella-linzer-cookies-recipe/