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Cinnamon & Chocolate Linzer Cookies

With a divine chocolate-hazelnut filling, these cinnamon and sugar-dusted chocolate linzer cookies by VegNews reader Jess Nadel will be a huge hit at your holiday party—just as it was at our judging table.

August 19, 2011

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Serves: 24
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Cinnamon and sugar take center stage in these cut-out cookies filled with a chocolate-hazelnut cream center.

Makes 24 cookies

What you need:

For cookies:

  • 1/2 cup vegan margarine
  • 1/2 cup vegan shortening
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • For dusting:
  • 1/4 cup sugar
  • 1-1/2 teaspoons cinnamon

For filling:

  • 1/4 cup vegan chocolate-hazelnut spread (we used Justin’s Chocolate Hazelnut Butter)

What you do:

  1. In a medium bowl, mix together margarine, shortening, sugar, and brown sugar. Sift in flour, cinnamon, and salt, and mix well. Preheat oven to 350 degrees.
  2. Roll dough to 1/8-inch thick. Using linzer cookie cutters (try hearts, circles, or any shape you fancy), cut out base (whole shape) and top (cut-out shape) cookies. Transfer to parchment-lined cookie sheets and bake for 15 to 18 minutes. In a small bowl, combine sugar and cinnamon. After removing from oven, sprinkle cookies with cinnamon-sugar mixture and set aside on wire racks to cool.
  3. After cookies have cooled completely, spread a generous layer of vegan chocolate hazelnut spread on base cookies. Place on top of cookie to create a cookie sandwich, and repeat with remaining cookies.

Check out all of our 2011 VegNews Holiday Cookie Contest Winners!
First Place: Chocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill
Second Place: Vegan Rugelach by Lisa Peterson
Third Place: Cinnamon & Chocolate Linzer Cookies by Jess Nadel
Honorable Mention: Soynog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle by Diana Chow

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