The pressure builds and you start counting down minutes until you eat. You got that fruity-sweet smell starting to tease your senses. Its kinda a tease cause you know once that quick release hits, youre in for a treat thats pure yum.
You sense the steam cues rising as the timer ticks off. The kitchen air thick with warmth and that good stuff smell. Its almost like a little countdown party happening right there on your countertop.
You notice your hands cant stay still, shuffling for the tools or the spreads you gonna dunk these cookies in. That tender pull moment is close, and youre ready to grab your Vegan Nutella spread to slather it on thick. Gotta enjoy that depth of flavor with every bite.
The Truth About Fast Tender Results
- Quick release is your friend when you want cookies with a tender pull without overcooking.
- Steam cues tell you when the kitchen starts to get cozy, signaling the pressure cooker is doing its thing well.
- Broth depth isn't just for soups that moisture inside helps keep the dough tender and perfect.
- Slow release can make cookies a bit too soft and mush for this recipe, so better stick to quick release.
- You gotta trust the timing but also check for that just firm to the touch feeling before calling it done.
- Using dairy-free butter and milk keeps these vegan but with all that creamy richness you want.
Quick release works great with mozzarella stuffed rosemary parmesan soft pretzels, ensuring that perfect chewy texture, unlike similar techniques used in other baking.
Everything You Need Lined Up
- 300g of plain or all purpose flour - foundation of your cookie dough.
- 80g of icing or powdered sugar for that sweet, smooth touch.
- 5 tablespoons of cocoa powder to add a rich chocolatey depth that wakes up the taste buds.
- 150g of dairy-free block butter for that crumbly, melt-in-your-mouth texture.
- 3 to 4 tablespoons of dairy-free milk to bring the dough together just right.
- Vegan Nutella spread so you can sandwich the cookies with that luscious nutty chocolate goodness.
- Parchment paper to line your baking trays and keep clean up easy.
- Round cookie cutters - one big and one smaller sized for that classic Linzer top window.
- A mixing bowl and pastry cutter or your hands to bring it all together - gotta get those crumbs looking perfect.
Keeping your ingredients ready and lined up means you wont miss a step during your pressure cooker adventure. Its all about flow here, trust me, you wanna get the dough ready while the cookers warming up.
The Full Pressure Cooker Journey
First, you gotta preheat your oven to 180C (350F) and line two baking trays with parchment paper. You want those cookies baking evenly without sticking.
Next, sift together that flour, icing sugar, and cocoa powder in a big bowl. This helps dream up a light, smooth dough without any lumps hiding.
Then toss in the dairy-free butter. Now, heres where you gotta use your hands or a pastry cutter to rub it into the dry stuff till it looks like crumbly sand. Its kinda messy but so satisfying.
Slowly add the dairy-free milk one tablespoon at a time, mixing as you go till that soft dough forms. You dont want it sticky, just soft enough to roll out.
Roll that dough between two sheets of parchment paper to about 5mm thickness. Youre almost there! Then cut out your cookie shapes with a big round cutter.
For the Linzer tops, use a smaller cutter to cut little windows in half the cookies. Place all on your trays and pop them in the oven for 10 to 12 minutes until theyre just firm to the touch. Cool em a bit and then spread vegan Nutella on the bases and sandwich up with the tops.
Valve Hacks You Need to Know
- Use quick release right when the timer beeps so you get that tender pull texture instead of soggy.
- Listen for the steam cues to slow before you even try to open the valve that little quiet moment means its safe to go.
- If youve got leftover steam pressure, pop a clean towel over the valve before slow releasing to catch moisture drips keeps your kitchen neat.
Dont skip these little tricks. They help you get your cookies perfect every time without fuss or mess.
When You Finally Get to Eat
The first bite? Oh heck, you feel that crispy edge give way to a soft chocolate crumb that melts in your mouth. That Vegan Nutella spread hugging the cookie with all its nutty richness just makes it better.
You notice the balance between the cocoa cocoa dust and the sweet icing sugar on top. Its delicate but packs a punch that keeps you reaching for more.
Each bite feels kinda like a cozy hug perfect with a cup of tea or just on its own when you need that sweet moment of joy.
Want to keep your cookies fresh? Heres the lowdown.
Keeping Leftovers Fresh and Ready
You got some leftover cookies? Wrap em up in parchment then store in an airtight container at room temp. That keeps em fresh for a few days.
Wanna keep them longer? Stick them in the fridge and bring back to room temp before eating. Theyll keep their tender pull but get firmer.
For the longest-lasting option, freeze them in a ziplock bag separated by parchment sheets. When ready, pop them in the oven a few mins and theyre good as new.
Your Most Asked Questions Answered
- Can I use regular butter if not vegan? Sure you can, it works real good but changes it from vegan to non-vegan.
- Why quick release not slow release? Quick release keeps cookies tender and stops overcooking from all that steam.
- Whats the best cocoa powder to use? Go for unsweetened natural cocoa powder, it gives the richest flavor.
- Can I swap the Nutella for jam? Absolutely, raspberry jam makes a classic Linzer twist.
- How thick should the dough be rolled out? About 5mm thick is perfect to get that crumbly but tender texture.
- Is it okay if the dough feels a little dry? Add that extra tablespoon of dairy-free milk slowly till you get the soft dough you want.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Vegan Nutella Linzer Cookies That'll Melt Your Heart
Equipment
- 1 Mixing bowl
- 1 Parchment paper
- 1 Pastry cutter or hands
- 1 Round cookie cutters one large, one small
Ingredients
Main Ingredients
- 300 g Plain or all-purpose flour
- 80 g Icing or powdered sugar
- 5 tablespoons Cocoa powder high quality
- 150 g Dairy-free block butter
- 3-4 tablespoons Dairy-free milk
- Vegan Nutella spread
Instructions
Instructions
- Preheat oven to 180°C (350°F) and line two baking trays with parchment paper.
- Sift together the flour, icing sugar, and 2 tablespoons of cocoa powder in a large bowl.
- Add dairy-free butter and 3 tablespoons of dairy-free milk. Mix until a dough forms.
- Divide the dough in half. Add remaining cocoa and extra tablespoon milk to one portion to create a darker dough.
- Roll out both dough portions between parchment paper to 5mm thickness.
- Cut cookies using a large round cutter. Use a smaller cutter to cut windows in half the cookies.
- Place cookies on baking trays and bake for 10–12 minutes until firm to touch. Let cool.
- Flip the base cookies over and spread vegan Nutella over the flat side.
- Top with windowed cookies and press gently to sandwich.
- Serve and enjoy your vegan Nutella Linzer cookies!
