Vegan Nutella Linzer Cookies Recipe

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The Comfort of Vegan Nutella Linzer Cookies Recipe

There’s something truly special about baking Linzer cookies, especially when they’re made vegan and filled with luscious chocolate hazelnut spread. This Vegan Nutella Linzer Cookies Recipe cozy up classic flavors with a plant-based twist that makes every bite feel like a warm hug. The joy of combining velvety dough, rich cocoa, and that gooey filling is a treat I keep coming back to.

When I bake these cookies on a quiet weekend, the kitchen fills with the aroma of vanilla and cocoa, and the rhythmic cutting and swapping of little hearts brings a mindful calm to the process. You’ll notice the dough is soft yet holds shape beautifully, and the final patchwork look adds a touch of homemade charm that guests always admire.

Whether it’s a gift, a tea-time snack, or a festive centerpiece, this Vegan Nutella Linzer Cookies Recipe makes every moment feel a little more special.

Ingredient Guide

• Vegan butter (1 cup / 226 g): The base of your dough, it gives a buttery richness that’s creamy and tender. Swap with margarine if needed, but choose one with a clean flavor.
• Powdered sugar (¾ cup / 90 g): Adds sweetness and a delicate texture. Powdered sugar helps keep the dough silky and smooth compared to granulated.
• All-purpose flour (2 cups / 250 g): Provides structure and support while keeping the cookies tender.
• Cornstarch (2 tablespoons): This is key for a soft, melt-in-your-mouth crumb—don’t skip it.
• Salt (¼ teaspoon): Balances sweetness and enhances the chocolate notes beautifully.
• Vanilla extract (1 teaspoon): Adds warmth and a gentle aromatic depth that ties the flavors together.
• Cocoa powder (2 tablespoons): Used for half the dough, for that nostalgic, rich cocoa flavor with a lightly crisp edge.
• Plant-based milk (2–4 teaspoons): Just enough to bring the dough together if it feels dry; avoid adding too much to keep the perfect texture.
• Vegan chocolate hazelnut spread (½ cup): The luscious, gooey filling that makes these Linzer cookies unforgettable. Your “vegan Nutella” star.

Prep Before You Begin

First, give yourself about 30–45 minutes to chill the dough—it’s the secret to those crisp edges and tender centers. Also, set your oven to 350°F (175°C) early so it’s perfectly heated when you’re ready to bake. Having all your ingredients measured and ready (mise en place) will make the fun part smooth and stress-free.

How to Make Vegan Nutella Linzer Cookies Recipe

1. Cream the vegan butter and powdered sugar together in a large bowl until the mixture is light, pale, and velvety smooth. This usually takes 3-5 minutes with a mixer or a sturdy whisk—you’ll love how airy it gets.
2. Mix in the vanilla extract and salt, giving the dough a warm, comforting aroma that starts to feel like home.
3. Stir in the flour and cornstarch gradually, combining thoroughly but not overworking. The dough will start to look a bit crumbly but come together when pressed.
4. Divide the dough in half on a clean surface. Add the cocoa powder to one half and gently knead to incorporate it evenly, creating a beautiful deep chocolate tone and flavor.
5. Wrap both dough halves tightly in plastic wrap and chill for 30–45 minutes. This step is crucial—it helps the dough firm up, making it easier to roll and cut without sticking or cracking.

6. Roll out the doughs separately between two sheets of parchment or on a lightly floured surface. Aim for about ⅛ inch (3mm) thickness. This thinness lets the cookies bake lightly crisp while keeping the edges tender.
7. Use small heart cutters to cut out shapes from both doughs. Then, swap the small hearts between chocolate and vanilla doughs to create a charming patchwork effect. This step makes the cookies feel playful and unique!
8. Lightly re-roll the scraps to cut out large heart shapes for the cookie bases. From half of the chocolate or vanilla dough, cut out small hearts that will top the filled cookies with a peek-a-boo window.
9. Chill the shaped cookies again for 15-20 minutes on a baking sheet. Cold dough prevents spreading and helps keep the perfect shapes crisp and defined.
10. Bake at 350°F (175°C) for 8-10 minutes, watching carefully near the end—cookies should be set and lightly browned at the edges but still soft in the middle.
11. Cool completely on a wire rack before assembling the cookies. Filling them warm will lead to melting and sogginess.
12. Spread creamy vegan Nutella on the bottom (solid heart) cookies, then gently press the patchwork heart tops over them to sandwich. You’ll admire the neat edges and gooey center every time.

Creative Variations for Vegan Nutella Linzer Cookies Recipe

• Swap cocoa powder for ground cinnamon and add orange zest for a bright, festive flavor.
• Use raspberry or strawberry vegan jam instead of chocolate hazelnut spread for a fruity twist.
• Add a pinch of espresso powder to the cocoa dough to deepen the chocolate notes.
• Top finished cookies with a light dusting of powdered sugar for a snowy look.
• Mix chopped toasted hazelnuts into the dough for extra crunch and flavor.
• Use different shaped cutters—stars, flowers, or circles—to personalize your treat.

Storage, Freezing & Reheating

• Store cookies in an airtight container at room temperature for up to 5 days—just make sure they’re fully cooled and the filling is set.
• For longer storage, freeze unfilled cookie layers in a single layer with parchment between for up to 3 months.
• Thaw frozen cookie layers overnight in the fridge, then assemble fresh with your vegan Nutella spread.
• If you want warm cookies, gently heat assembled cookies in a low oven (300°F / 150°C) for 5 minutes, watching closely so the filling stays intact.
• Avoid reheating in the microwave as the filling can become too runny and the cookie texture may change.

Vegan Nutella Linzer Cookies Recipe FAQs

• Can I use another nut butter instead of vegan Nutella? Absolutely. Almond butter or peanut butter spread can work, but it’s best to sweeten and thin them slightly for a similar texture and flavor balance.
• What if my dough is too dry? Add plant-based milk 1 teaspoon at a time—only enough to bring dough together. Too much liquid makes the dough sticky and harder to roll.
• Can I make the dough ahead of time? Yes! The dough can be wrapped and refrigerated for up to 3 days or frozen for a month. Just thaw before rolling out.
• How do I prevent the cookies from spreading too much? Chill the dough and cut shapes firmly, then chill again before baking. Also, avoid over-creaming the butter and sugar to maintain structure.
• My cookies turned out crumbly—what went wrong? Likely not enough fat or overbaking. Make sure to use the right amount of vegan butter and don’t bake beyond the recommended time.

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