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Vegan Nutella Linzer Cookies Recipe

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4.6 from 112 reviews

These Vegan Nutella Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a tender vegan buttery dough with a rich chocolate layer and filled with luscious vegan chocolate hazelnut spread. Perfect for holiday gifting or any sweet craving, these cookies have a beautiful patchwork design that’s as charming as they are delicious.

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 the butter and sugar: In a large bowl, cream together the vegan butter and powdered sugar until smooth and fluffy. Add the vanilla extract and salt, mixing well to incorporate.
  2. Combine dry ingredients: Stir in the all-purpose flour and cornstarch gradually until a dough forms. The dough should hold together without being sticky.
  3. Divide and flavor dough: Split the dough into two equal parts. To one half, add the cocoa powder and mix thoroughly until chocolate is evenly distributed. If either dough feels dry, add 2 to 4 teaspoons of plant-based milk to achieve a soft, pliable consistency.
  4. Chill the dough: Wrap both dough halves tightly in plastic wrap and refrigerate for 30 to 45 minutes to firm up, making it easier to roll and cut.
  5. Roll and cut shapes: Roll out both doughs separately on a lightly floured surface to about 1/8 inch thickness. Use small heart-shaped cookie cutters to cut shapes from both doughs. Swap the small hearts between the chocolate and plain dough to create a charming patchwork effect. Lightly re-roll any scraps and cut large hearts for the main cookies.
  6. Prepare tops and chill again: From half of the dough (preferably the plain half), cut out small heart shapes that will be used as the tops of the Linzer cookies. Place all cookie shapes on baking sheets lined with parchment paper and chill again for 10 to 15 minutes to prevent spreading during baking.
  7. Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes or until the edges are just set. They should remain pale and tender.
  8. Cool and assemble: Allow the cookies to cool completely on wire racks. Spread a generous amount of vegan chocolate hazelnut spread on the flat side of the bottom hearts. Gently place the cutout heart tops on the filling to sandwich the cookies together.

Notes

  • Ensure the dough is chilled well to prevent spreading and maintain crisp edges.
  • You can substitute the vegan chocolate hazelnut spread with homemade or store-bought vegan jams for a different filling variant.
  • Handle the cookies gently when assembling to avoid breaking the delicate tops.
  • If dough is too crumbly, add plant-based milk sparingly to bring it together.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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