Description of this recipe
These Dairy-Free Linzer Cookies are a delightful twist on a classic holiday treat. These cookies are not only delicious but also cater to those with dairy sensitivities or dietary restrictions. The delicate almond-infused cookies, the sweet-tart raspberry filling, and the dusting of powdered sugar create a symphony of flavors and textures that will captivate your taste buds.
Why you will love this recipe
You’ll adore these Dairy-Free Linzer Cookies for their delightful taste and charming appearance. They’re perfect for holiday gatherings, special occasions, or simply as a sweet indulgence. Plus, they’re surprisingly easy to make, even if you’re new to dairy-free baking. The combination of almond flour and coconut oil creates a tender, melt-in-your-mouth cookie that perfectly complements the tangy raspberry filling. The powdered sugar dusting adds a touch of elegance, making these cookies a beautiful addition to any dessert platter. It’s the perfect combination of delicious and allergy-conscious, ensuring everyone can enjoy a festive treat.
Ingredients:
- 10 tbsp Flour: All-purpose flour provides the structure for the cookies.
- 4 tbsp Cornstarch: Cornstarch helps create a tender, delicate crumb.
- 1 cup Powdered Sugar: Adds sweetness and contributes to the cookies’ fine texture. It’s also used for dusting the finished cookies.
- ⅔ cup Blanched Almond Flour: Almond flour adds a nutty flavor and a slightly chewy texture to the cookies. It also helps keep them moist.
- ½ tsp Baking Powder: Baking powder gives the cookies a slight lift, ensuring they’re not too dense.
- 6 tbsp Coconut Oil: (Melted and cooled to room temperature) Coconut oil replaces butter, providing richness and moisture while keeping the recipe dairy-free.
- 4 tbsp Coconut Milk: (Full-fat) Full-fat coconut milk adds moisture and a subtle coconut flavor. It also helps bind the dough together.
- 1½ tsp Almond Extract: Enhances the almond flavor of the cookies.
- ½ tsp Vanilla Extract: Adds a touch of warmth and complexity to the flavor profile.
- 2½ tbsp Powdered Sugar: (For dusting)
- ⅓ cup Raspberry Jam: The classic filling for Linzer cookies, providing a sweet and slightly tart flavor.
Preparation:
Step 1: Dry ingredients. In a medium bowl, use a whisk to combine together the flour, corn starch, powder sugar, and baking powder. Whisking ensures that the dry ingredients are evenly distributed, preventing lumps and ensuring a consistent texture in the cookies.
Step 2: Wet Ingredients. In a mixing bowl, beat together the coconut oil, coconut milk, almond extract, and vanilla extract until combined. Ensure the coconut oil is cooled to room temperature to prevent it from melting the powdered sugar.
Step 3: Combine. Add the dry ingredients from the first bowl to the mixing bowl containing the wet ingredients and mix until combined, creating a soft and pliable dough that is not wet or sticky. It’s important not to overmix the dough at this stage to avoid developing too much gluten, which can result in tough cookies.
Step 4: Refrigerate. Divide your cookie dough in half and then wrap the halves in plastic wrap and refrigerate for 15 minutes. Refrigerating the dough helps to firm it up, making it easier to roll out and cut into shapes.
Step 5: Roll out bottom cookies. Preheat your oven to 350°F (175°C). Place the first half of dough between two pieces of parchment paper to about ¼” thickness. Then use your three-inch cookie cutter to cut out shapes from the rolled-out dough, placing the cookie shapes onto your first prepared baking sheet about an inch apart. Using parchment paper prevents the dough from sticking to the rolling pin and makes it easier to transfer the cut-out shapes to the baking sheet.
Step 6: Roll out top cookies. With the second half of dough, repeat the process of rolling out the dough and cutting the dough with the larger cookie cutter. Then use the smaller cookie cutter to cut out the center of the cookies before placing the cookies onto your remaining lined baking sheet. The cut-out centers create the traditional Linzer cookie “window.”
Step 7: Bake. Bake your cookies for 9-11 minutes or until they are just dry to touch and browned at the edges. Then allow the cookies to cool on the baking sheets for five minutes before transferring them to a cooling rack to fully cool. Be careful not to overbake the cookies, as they can become dry and brittle.
Step 8: Dust. When the cookies have cooled, generously dust the tops of the cookies with a hole in the center with your powdered sugar. This adds a touch of sweetness and elegance to the finished cookies.
Step 9: Assemble. Use a tablespoon to spread jam over the inside of the cookies that do not have a hole cut out in the center. Then top each of the jam-covered cookies with a cookie dusted with the powdered sugar. This creates the final Linzer cookie, with the raspberry jam visible through the powdered sugar-dusted “window.”
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve these cookies with a cup of tea or coffee for a delightful afternoon treat. They’re also perfect for holiday cookie exchanges or as a homemade gift. These cookies are excellent on their own, but they also pair well with other holiday treats. Consider serving them with a selection of other cookies, candies, and hot beverages for a festive dessert spread.
Tips:
- Make sure your coconut oil is melted and cooled to room temperature before mixing it with the other ingredients. This will prevent it from melting the powdered sugar and affecting the dough’s consistency.
- Don’t overmix the dough, as this can result in tough cookies.
- If the dough becomes too soft while you’re working with it, return it to the refrigerator for a few minutes to firm up.
- Use high-quality raspberry jam for the best flavor.
- Store the cookies in an airtight container at room temperature for up to three days.
- Experiment with different fillings! Try apricot jam, strawberry jam, or even a dairy-free chocolate spread.
- For a festive touch, use different shaped cookie cutters for the centers of the cookies.
- If you don’t have almond flour, you can make your own by grinding blanched almonds in a food processor until finely ground. Be careful not to over-process, or you’ll end up with almond butter.
Prep Time:
20 minutes
Cook Time:
11 minutes
Total Time:
31 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)
Calories:
Approximately 150-180 per cookie
Protein:
Approximately 2-3 grams per cookie
Sodium:
Approximately 10-20mg per cookie
Conclusion
These Dairy-Free Linzer Cookies are a delightful way to enjoy a classic treat without compromising on flavor or catering to dietary needs. With their tender, almond-infused dough, sweet-tart raspberry filling, and delicate powdered sugar dusting, they are sure to be a hit with everyone who tries them. Whether you’re baking for a holiday gathering, a special occasion, or simply a sweet indulgence, these cookies are a perfect choice.
Q&A
Q1: Can I use a different type of flour?
A: While all-purpose flour provides the best structure for these cookies, you can experiment with gluten-free flour blends. Just be sure to choose a blend that contains xanthan gum to help bind the ingredients together. The texture may be slightly different, but the cookies should still be delicious.
Q2: Can I substitute the coconut oil?
A: You can substitute the coconut oil with another dairy-free alternative, such as vegan butter sticks. Make sure it’s softened to room temperature before mixing it with the other ingredients.
Q3: Can I use a different type of jam?
A: Absolutely! Linzer cookies are traditionally made with raspberry jam, but you can use any flavor you like. Apricot, strawberry, or even fig jam would be delicious. You can also get creative with dairy-free chocolate spread or other sweet fillings.
Q4: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to three days. They are best enjoyed fresh, but they will still be delicious after a few days.
Q5: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to two days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also bake the cookies ahead of time and store them in an airtight container. Assemble them with the jam and powdered sugar just before serving.
