Vegan Linzer Cookies

Get ready to impress with Vegan Linzer Cookies. Delicate, buttery cookies sandwiching a sweet layer of jam are as pretty as they are delicious. Perfectly spiced and dusted with powdered sugar, they’re festive, elegant, and surprisingly easy to make.

Why Are They Called Linzer Cookies?

Here’s a question you may have wondered (or maybe didn’t want the answer to, but here we are): Why are they called Linzer cookies?

Well, Linzer cookies get their name from the Linzer Torte, a legendary Austrian pastry that comes from the city of Linz. The original torte has a buttery almond crust, a luscious layer of fruit preserves (usually raspberry or apricot), and a lattice top. It has been around since at least 1653 - because apparently, even back then, people knew a good buttery crust when they tasted one.

Linzer cookies are the torte’s adorable portable offspring. They’re snack-sized, jam-packed (literally), and topped with a cutout “window” so the filling can show off. So there you have it - a mini history lesson with dessert. And nope, traditionally, Linzer cookies are not vegan - they’re typically made with butter, eggs, and sometimes dairy-based fillings - but with a few swaps, they’re easy to veganize!

Why You'll Love This Recipe

• These vegan Linzer cookies are surprisingly easy to make at home.
• Buttery and beautifully dusted with powdered sugar, these cookies are effortlessly pretty - whether your “rustic charm” comes from a touch of artistic flair, a dash of impatience (my specialty), or you practice the surgical precision of a powdered sugar perfectionist. Anyway, they always look pretty.
• All the classic flavors you love, but completely dairy-free and egg-free. Try Vegan Eggnog Cookies for another delicious treat.
• Prepare the dough ahead of time for stress-free baking, or bake them in advance - they stay fresh for days in the cookie jar.

Ingredients

Round up these simple ingredients for some serious goodness. See the recipe card for quantities.

• Filling: Traditionally, these cookies are filled with a layer of fruit jam, which pairs perfectly with the buttery, nutty dough. But get creative! You can use lemon curd for a tangy twist, vegan chocolate ganache for a rich and indulgent treat, or even hazelnut spread or Biscoff Spread. Try seasonal flavors like pumpkin butter or cranberry ginger chutney. The key is to choose a filling that complements the cookie without being too runny so the cookies stay neat.
• Almond Flour: You can use store-bought almond flour for convenience, but you can easily make your own by finely grinding blanched almonds in a food processor. Just be sure to pulse carefully to avoid turning it into almond butter.

How To Make Vegan Linzer Cookies

Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.

Step 1: In a medium bowl, whisk together flour, almond flour, salt, and cinnamon. Set aside.

Step 2: In a larger bowl, cream the vegan butter and powdered sugar until light and fluffy. Mix in the vanilla and almond extracts.

Step 3: Gradually mix the dry ingredients into the wet ingredients. It will still be crumbly and dry. Now, add in the plant-based milk and mix until a dough forms. Add more plant-based milk, a tablespoon at a time, if necessary.

Step 4: Divide the dough into two balls or discs, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours. 

Step 5: Roll out one disk of dough in between parchment paper to ⅛-inch thickness. Cut out shapes using cookie cutters.

Step 6: For half of the dough, use a smaller cutter to create a “window.” Place on baking sheets and bake for 10–12 minutes, until edges are golden.

Step 7: Lightly or generously dust the “window” cookies with powdered sugar, then sandwich them on top.

Step 8: Spread jam on the flat side of a full cookie and top with the powdered sugar cookie to assemble.

Storage

• Store assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the cookies in an airtight container in the refrigerator for up to 1 week. This helps maintain freshness, especially if your filling is jam-based.
• Assembled cookies can also be frozen for up to 2 months. Wrap them individually or place parchment paper between layers to prevent sticking. Thaw them in the refrigerator or at room temperature when ready to serve.
• If freezing dough, shape it into disks, wrap it tightly in plastic wrap, and store it in an airtight bag. When ready to bake, thaw in the refrigerator overnight, then proceed with rolling and cutting.

Equipment Notes

Cookie Cutters: Traditionally, Linzer cookies are made with round or scalloped-edge cutters for the base and a smaller cutter to create the classic “window” that showcases the jam.

Whether you go traditional or get creative, the key is using a smaller cutter (about half the base size). If you don’t have a specialized Linzer cookie cutter for the small “window,” you can use a clean bottle cap, the end of a round piping tip, or even an apple corer for a neat circle.

Also, avoid overly intricate shapes, as the dough can be delicate. In the picture above, you can spot a piece of my misaligned snowflake. They ended up looking more like sailboat steering wheels, with absolutely no chance of aligning neatly because of their intricate and thin extensions.

Rolling Pin: If you don't have one, you can use a clean glass bottle, like a wine or olive oil bottle, as a makeshift rolling pin - make sure it’s smooth and free of labels or ridges. Another option is a sturdy drinking glass or even a clean cylindrical container, like a can of beans (just wrap it in plastic wrap first).

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