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Heart shaped linzer cookies stuffed with pink blood orange curd surrounded by roses

Vegan Blood Orange Curd Linzer Cookies

Soft shortbread cookies filled with homemade vegan blood orange curd makes the absolute best valentine's day or christmas cookie!
5 from 4 votes
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Course: Vegan Cookies + Brownies
Cuisine: Vegan
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cookies

Ingredients 

Vegan Blood Orange Curd

  • ½ cup fresh blood orange juice about 2 small blood oranges, juiced
  • 1 tablespoon arrowroot powder
  • 2 tablespoon organic sugar
  • ¼ cup coconut cream
  • 2 tablespoon vegan butter

Vegan Linzer Cookie Ingredients

  • ¼ cup vegan butter
  • ½ cup organic powdered sugar
  • 1 flax egg mix 1 Tbsp (8 grams) ground flaxseed with 3 Tbsp water and let sit 5 minutes
  • 1 teaspoon vanilla bean paste/extract
  • 1 ¼ cup pastry/cake flour
  • ¼ cup finely ground almond flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Topping

  • 2 tablespoon organic powdered sugar

Instructions

Making the Vegan Blood Orange Curd

  • Add your blood orange juice, sugar, and arrowroot powder to a small saucepan and whisk to combine. Place the saucepan over low heat and then add in the coconut cream. Whisk the mixture continuously until the coconut cream has completely melted.
  • Bring the curd to a simmer and cook about 5 minutes until thick. Don't let the curd bubble too hard and continue to whisk frequently during this 5 minute time period. You will know the curd is done if you lift the whisk from the saucepan and the curd very slowly drips off the whisk.
  • Remove the blood orange curd from the heat and immediately stir in the vegan butter. Let the curd cool to room temperature and then add to a closed container. Place the container of curd in the fridge to "set" for 4-24 hours before eating!

Make the Vegan Linzer Cookies

  • Sift your pastry flour, almond flour, salt, and cinnamon into a mixing bowl and set aside.
  • Next, add your butter and powdered sugar to a separate mixing bowl and cream together until light and fluffy. This should take about 2-3 minutes in a standing mixer. Once creamed, add in your flax egg, vanilla, and sifted dry ingredients and mix until a thick dough is formed.
  • Remove the dough from the mixing bowl and use your hands to form into a large ball. Then, roll the dough between 2 pieces of parchment paper until about ¼" thick in height.
  • Next, use your Linzer cookie cutter to cut out an even amount of top and bottom cookies (with and without the heart-shaped insert). Each time you cut out cookies, form the scraps into a ball and roll out again until no dough is left.
  • Add the cookies to a lightly greased baking sheet or a baking sheet covered in parchment paper and place into the fridge for at least 10 minutes. This step is important so the cookies don't spread much while baking.
  • Preheat the oven to 350F while the cookies are in the fridge. Take the cookies out of the fridge and bake for 12 minutes. Remove from the oven and let cool on the baking tray for 2 minutes. Then, move to a cookie cooling rack to cool to room temperature.

Assembling the Cookies

  • Once cooled, take the heart shaped top cookies and dust with an additional 2 Tbsp powdered sugar.
  • Top each bottom cookie with about 1 tsp of blood orange curd. Then, sandwich the cookies together and enjoy!

Notes

  • Note: You will want to make your blood orange curd at least 4 hours and ideally 24 hours before baking your cookies. Also, you will have extra blood orange curd after filling the cookies, so don't be alarmed if you don't use it all. You can store leftover curd in the fridge for 2 weeks in a closed container.
  • If you don't have time to make curd or want to try a different filling, you can make the cookie part of the recipe and fill with any jam/curd/other fillings you can think of!

Nutrition

Serving: 1cookie | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 143mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!