Vegan Nutella Linzer Cookies Recipe

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Warm & Familiar Vegan Nutella Linzer Cookies Recipe

There’s something so comforting about the crisp, buttery embrace of a Linzer cookie—and when it’s vegan and filled with a silky chocolate hazelnut spread, it feels like a cozy celebration in every bite. I remember the first time I baked this Vegan Nutella Linzer Cookies Recipe; the kitchen filled with a warm vanilla and cocoa aroma, and the little patchwork hearts looked almost too pretty to eat.

You’ll love how the cocoa-spiced dough balances the sweet richness of the nutty filling, while the crisp edges give way to a tender center. It’s one of those recipes that’s perfect for holiday gifting, afternoon tea, or just a special treat when you need to slow down and savor something delicious.

Plus, these cookies are surprisingly simple to make. I’ll walk you through every step so your Vegan Nutella Linzer Cookies Recipe turns out flawlessly, with tips on how to handle the dough, chill it properly, and get those charming patchwork heart details just right.

Ingredient Breakdown

• Vegan butter: Provides that creamy, buttery base without dairy; essential for tender, flaky cookies.
• Powdered sugar: Ensures a smooth, silky dough texture that melts in your mouth.
• All-purpose flour: Gives structure; if you prefer, swap half for almond flour for a nuttier bite.
• Cornstarch: Adds a delicate crispness and helps cookies stay tender instead of toughening up.
• Salt: Enhances all the flavors and balances sweetness perfectly.
• Vanilla extract: Brings warmth and depth to the dough’s flavor profile.
• Cocoa powder: Added to half the dough for a rich chocolate contrast that’s not too overpowering.
• Plant-based milk: Just a teaspoon or two if the dough feels crumbly, to help it come together effortlessly.
• Vegan chocolate hazelnut spread: The star filling—creamy, nutty, and irresistibly flavorful.

Before You Start

This recipe calls for a bit of planning—make sure you have all your ingredients measured out and ready to go before you start mixing. Preheat your oven to 350°F (175°C) so it’s perfectly heated when your cookies are ready to bake. Trust me, resting the dough for at least 30 minutes is a game-changer. It helps the butter firm up again, making the dough easier to roll and shaping cleaner edges on your cookies.

How to Make Vegan Nutella Linzer Cookies Recipe

1. Cream vegan butter and powdered sugar: Beat them together until the mixture looks fluffy and pale. This step traps air, giving the cookies lightness.
2. Add vanilla extract and salt: These little flavor boosters deepen the dough’s profile, balancing sweetness with warmth.
3. Stir in flour and cornstarch: Use a spatula or your hands to combine gently. Overmixing can make the cookies tough, so just mix until no streaks remain.
4. Divide the dough: Split into two equal parts. To one half, add cocoa powder. This creates the pretty chocolate-vanilla contrast in the finished cookies.
5. Wrap and chill doughs: Cover both dough balls tightly with plastic wrap and refrigerate for 30–45 minutes. Chilling firms up the butter, which prevents spreading while baking.
6. Roll out doughs separately: Dust your surface with flour lightly to avoid sticking, then roll each dough to about 1/4 inch thickness. You want them thin enough for a crisp bite but still tender inside.
7. Cut and swap small hearts: Cut small heart shapes from both doughs. Swap them between doughs to create the charming patchwork effect that’ll wow your guests visually and delight their taste buds.
8. Re-roll lightly: Use the leftover dough scraps carefully—don’t overwork it—and roll again to about the same thickness.
9. Cut large hearts: Use a larger heart cutter to shape the bases of your cookies. From half, cut out small hearts right in the center to make the tops with cutouts.
10. Chill again: Pop your cut shapes in the fridge for 15 minutes. This extra chill step helps the cookies hold their shape and bake evenly.
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Cook Like a Pro

Smart technique, timing cues, and flavor balance notes so your Vegan Nutella Linzer Cookies Recipe turns out just right, every time.

11. Bake at 350°F for 8–10 minutes: Watch for lightly golden edges and a tender set center. Oven times vary, so keep a close eye starting at 8 minutes.
12. Cool completely: Let the cookies rest on a wire rack. This prevents breakage when you spread the filling.
13. Assemble with vegan Nutella: Spread a generous, but not messy, layer of your vegan chocolate hazelnut spread on the whole large hearts. Gently press the tops with cutout hearts to sandwich.
14. Enjoy with a cozy beverage: These treats shine alongside a cup of fragrant tea or a frothy plant-based latte. They’re worth savoring slowly!

Flavor Variations for Vegan Nutella Linzer Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for bright, citrusy notes that elevate the chocolate.
• Cinnamon spice: Sprinkle 1/2 teaspoon of ground cinnamon into the dough for warmth, perfect for winter baking.
• Salted caramel filling: Swap nutella for vegan salted caramel sauce for a sweet & salty surprise.
• Berry jam swap: Replace the filling with raspberry or strawberry vegan jam to lean into classic Linzer cookie vibes.
• Nut topping: After assembling, sprinkle finely ground toasted hazelnuts over the filling for extra crunch and flavor.

Storage, Freezer & Reheat Tips

• Store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay crisp-edged and tender inside.
• For longer storage, freeze assembled cookies in a single layer, wrapped in parchment, inside a freezer-safe container for up to 3 months.
• Thaw in the fridge overnight for best texture; avoid microwaving as it softens the beautiful crisp edges.
• If freezing the dough instead, thaw fully in the fridge before rolling to maintain texture and ease of shaping.

Vegan Nutella Linzer Cookies Recipe FAQs

• Can I use different plant-based butters? Absolutely! Just make sure it’s firm and block-style for easier creaming and better structure.
• What if my dough is too crumbly? Add 1 teaspoon of plant-based milk at a time, kneading gently to bring it together without making it sticky.
• Can I make these gluten-free? You can try substituting with a gluten-free all-purpose blend, but results may vary. Adding a bit of xanthan gum helps with texture.
• How thick should I roll the dough? About 1/4 inch thick is ideal — thin enough for a delicate crunch but still soft in the middle.
• Is it okay to use store-bought vegan Nutella? Yes! Just choose your favorite vegan chocolate hazelnut spread for the filling to keep the flavors rich and plant-based.

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