These salted caramel linzer cookies are easy to make, but require lots of patience. When I first attempted to make linzer cookies, I struggled so hard. The doughs that I made were too soft. And, I was using the cookie cutter all the way wrong. Sigh. It wasn’t until I said, “Shayla, you need to watch a Youtube video on how to cut these cookies.” Haha. You’ll never learn if you’re don’t do research!
I knew that I did not want to use Tasty’s recipe for Linzer cookies. Most of the recipes online use almond extract or almond flour. I did not want to use anything almond. I wanted a buttery cookie that tastes similarly to the cookies that are in those Christmas storage boxes that every single grandmother/mother has in her house. You know that box that you hope will have cookies in it, but it never does? Yeah, that one. And by the way, I achieved that taste.
As far as the filling, I was way too lazy to make a strawberry jam. I wasted all of my leftover blackberry jam by being an idiot and using the left over failed linzer cookie dough – which exploded in my oven! I knew I was tired of doing so many chocolate recipes and didn’t want to use a chocolate filling. So, I had made a fast and vegan salted caramel sauce. For this step I followed this recipe. I am so thankful for that recipe because I really did not want to take the long way to make caramel.
How to make salted caramel linzer cookies:
First off, make your cookie dough! I made a butter cookie for this recipe. You can add any flavoring to the cookie base that you’d like. Since you’re using a caramel filling, I’d suggest you to not use anything lemon. Stay away from fruit extracts because that flavoring will be weird paired with caramel. If you’re feeling adventurous, add some cacao powder to the mix!
Next, chill your dough! Cookie dough is so much easier to handle when you allow it to chill. I actually chilled this dough for 2 days and allowed it to thaw at room temperature for at least 2 hours. I did this because I wasn’t feeling too well.
After chilling your dough and allowing the dough to reach room temperature, it’s finally time to cut the dough. Basically, you just use the linzer cookie cutter and cut the cookies. And then you use the small cutters ( I used a heart shape cutter) to cut out the middle of the cookie. This is very simple and if you need to watch someone cut the cookies like I did (I’m a visual learner), check out Tasty’s video on Youtube.
Lastly, bake your dough! I baked these salted caramel linzer cookies for 12 minutes on 350 degrees F because I wanted them to be hard!
Most noteworthy: This dough gave me around 55 salted caramel linzer cookies! Yes, 55! These salted caramel linzer cookies are time consuming to make. If you’re an impatient person, you most certainly shouldn’t bother making these cookies.
Want more recipes?
- Vanilla Pine Forest Cake
- Honey Date Snowball Cookies
- Christmas Cookie Skillet
- White Chocolate Chip Cookies
Salted Caramel Linzer Cookies
For The Cookies
- 1 cup Earth Balance Butter, softened
- 2 cup White Sugar
- 1 cup Coconut Oil
- 2 Egg Replacers From Bob’s Red Mill
- 4 1/3 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cream of Tartar
- 1 tsp Ground Cinnamon
- 1/2 cup Powdered Sugar
For The Salted Caramel
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- 2 tbsp Almond Butter
- 1 tsp Vanilla Extract
- 1 tsp Arrow Root Starch
- 2 tsp Kosher Salt
- In a large mixing bowl, cream together butter, sugar, and oil. Prepare your vegan egg replacers and add them to the bowl with vanilla extract. Mix well.
- In another bowl, mix together flour, salt, baking soda, baking powder, cream of tartar, and ground cinnamon.
- Add the flour mixture to the butter mixture and stir until a dough has formed. The dough should be like sugar cookie dough. If it’s too crumbly, add a 1/3 cup of milk.
- Form the dough into a ball and place into some cling wrap. Place into the fridge and allow to chill for 2 hours or overnight.
- After allowing to chill, remove from the fridge and allow to come to room temperature for 2 hours.
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
- After 2 hours, flatten into a disk and roll out onto a flat surface. The dough should be flattened completely. Begin to cut out the cookies using a linzer cookie cutter. Then proceed to use the small heart shaped cutter and cut out the middle. Place the heart shaped cookie next to the one that isn’t cut to make sure that you have enough cookies to make a sandwich.
- Place into the oven and bake for 12 minutes or until golden brown.
- Remove from the oven after 12 minutes and allow to cool before spreading the caramel topping and topping them with powdered sugar.
- After allowing the cookies to cool completely, add a little bit of caramel sauce and a sprinkle of salt to the cookies that aren’t cut out with a heart. Take the heart shaped cookie and dip it in the powdered sugar. Place on top of the caramel topped cookie. Repeat this step until done.
For The Caramel Sauce: (prep this while waiting for the cookies to cool)
- Add coconut oil and maple syrup into a bowl and microwave for one minute. Whisk for one minute and then add the almond butter. Whisk until the almond butter completely melts and the sauce caramelizes. Add in arrow root starch and vanilla extract. Continue to whisk until the sauce thickens.
- Caramel sauce adapted from Pinch of Yum
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