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Red Velvet Linzer Cookies Recipe

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4.3 from 86 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

These Red Velvet Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a rich red velvet dough sandwiched with a creamy, lemon-vanilla cream cheese frosting. Perfectly soft with a slight crisp edge and a tender center, these cookies are dusted with powdered sugar for an elegant finish. Ideal for special occasions or as a sweet treat, they combine vibrant color with luscious flavor and a hint of citrus for balance.

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

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

Other

  • Powdered sugar for dusting
  • Heart cookie cutter
  • Small fondant heart cutter or shape of choice
  • Parchment paper & baking sheets
  • Piping bag
  • Rolling pin

Instructions

  1. Prepare dry ingredients: In a bowl, whisk together the all-purpose flour, superfine almond flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream butter and sugar: In the bowl of a stand mixer, beat the butter and granulated sugar together until light and fluffy, about 3 minutes, until the mixture turns pale yellow, indicating good aeration.
  3. Scrape bowl: Use a rubber spatula to scrape down the edges of the bowl to ensure all ingredients will be evenly incorporated.
  4. Add eggs and flavorings: Beat in the eggs, red velvet emulsion, and vanilla extract until smooth and fully incorporated, forming a consistent wet mixture.
  5. Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture and mix on medium speed until the dough comes together. If the dough feels too sticky, add flour one tablespoon at a time until it clings to the paddle attachment.
  6. Chill dough (optional): For easier handling and cleaner cuts, chill the dough in the refrigerator for about 20 minutes if desired.
  7. Roll out dough: Lightly flour a rolling pin and either a solid surface or a sheet of parchment paper. Roll out the dough to about 1/4 inch thickness for even baking.
  8. Cut shapes: Use a heart cookie cutter (or circle) to cut out about two dozen cookies evenly.
  9. Cut centers: Use a smaller fondant heart cutter or a shape of choice to cut out centers in half of the cookie cutouts, creating tops for the sandwich cookies.
  10. Prepare for baking: Place the whole and cutout cookies on parchment-lined baking sheets, spacing them evenly to allow for slight expansion.
  11. Bake cookies: Bake in a preheated oven at 350°F (175°C) for about 5 minutes for soft cookies. Remove from the oven and allow them to cool completely on a wire rack to set.
  12. Prepare filling: In a mixing bowl, beat together the organic shortening (or butter), softened cream cheese, and confectioners’ sugar until smooth and creamy.
  13. Add flavor to filling: Mix in the fine lemon zest, vanilla extract, and a pinch of salt until the frosting is well combined and smooth.
  14. Fill piping bag: Transfer the frosting mixture into a piping bag fitted with a round tip for easy application.
  15. Pipe filling: Pipe a generous amount of cream cheese frosting onto the whole cookies.
  16. Assemble cookies: Carefully place the cutout cookies on top of the frosted cookies to form sandwich cookies, gently pressing to adhere without squeezing out the filling.
  17. Dust with powdered sugar: Lightly dust the tops of the sandwich cookies with powdered sugar for a classic, elegant finish.
  18. Rest before serving: Let the cookies come to room temperature for 10-15 minutes before serving to enhance flavor and texture.
  19. Serve and enjoy: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Notes

  • The almond flour adds a subtle nutty flavor and tender crumb but can be substituted with additional all-purpose flour if needed.
  • Red Velvet Emulsion can be replaced with red food coloring and a hint of cocoa powder for similar coloring and flavor.
  • Chilling the dough before rolling helps achieve cleaner cookie shapes and prevents excessive spreading during baking.
  • Use parchment paper to avoid cookies sticking to the baking sheet and ensure even cooking.
  • If you prefer a firmer filling, refrigerate the frosting briefly before piping.
  • These cookies can be frozen after baking and assembled when ready to serve; thaw fully before frosting.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/red-velvet-linzer-cookies-recipe/