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.
My youngest had a hardcore baking phase. She had all the gear: rolling pins, cookie cutters, mixing bowls - you name it.
But notice I said 'phase'...Now, I’m the proud owner of her baking arsenal, but I’m putting it to good use by whipping up these vegan Linzer cookies. But don’t worry, though - you don’t need too many ingredients or equipment to make these. Just a rolling pin and some cookie cutters.
And don't let the holiday cutouts in the pics fool you. By swapping out the cookie cutters, these vegan Linzer cookies are the perfect treat for any occasion - think birthdays, Valentine's, baby showers, gift bags, or just a treat for you.
Pair them with my Vegan DoubleTree Chocolate Chip Cookie Recipe, Vegan Coffee Cake Cookies, and Vegan Double Chocolate Crinkle Cookies for a dessert table so good, I’m not even ashamed to toot my own horn.
Jump to:
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
- Simple: These vegan Linzer cookies are surprisingly easy to make at home.
- Holiday Showstopper: 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.
- Customizable Fillings: From classic raspberry jam to your favorite fruit spreads or even chocolate hazelnut butter, there are so many options.
- Vegan: All the classic flavors you love, but completely dairy-free and egg-free. Try Vegan Eggnog Cookies for another delicious treat.
- Make-Ahead Friendly: 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.
Variations
- Jam Flavors: Swap traditional raspberry jam for apricot, strawberry, blackberry, or your favorite fruit preserves for a personalized touch.
- Shape Fun: Use cookie cutters in festive shapes like stars, hearts, or snowflakes instead of the traditional round cutters.
- Chocolate Lovers: Spread a layer of vegan chocolate hazelnut spread or melted dark chocolate instead of jam.
- Nutty Delight: Replace almond flour with hazelnut or pecan flour to bring a different nutty flavor to the cookies.
- Powdered Sugar Alternatives: Skip the powdered sugar dusting and decorate with a drizzle of vegan icing or a sprinkle of sanding sugar for a different finish.
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.
Top Tips
- You may need to alter the baking time depending on the size of your cookies. If you use cutouts like these mini Linzer cookie cutouts, reduce the time to about 8 minutes.
- Chilling for at least 2 hours in the fridge is usually enough to achieve the desired firmness and benefits. If you’re short on time, you can even place the dough in the freezer for about 30-40 minutes to speed things up.
- If your dough is too moist and keeps sticking when rolling or cutting the cookies, you must flour the surface when rolling.
- To get even-sized dough, use a rolling pin with adjustable thickness rings or place guides, like wooden dowels or rulers, on either side of the dough to ensure uniform thickness. I use magazines on either side. Roll the dough evenly, applying gentle, consistent pressure, and rotate it occasionally to maintain an even shape.
- If any cookies turn out too thin, use the extra dough from the center cutouts. Simply combine the cutouts with the thin cookies, roll the dough out again, and re-cut them for a thicker, more even result.
Do I Need to Chill the Dough?
Chilling the dough makes a big difference.
- Easier to Handle: My number one reason for chilling the dough is that the cold dough is firmer, making it easier to roll out and cut into shapes without sticking to your surface or cutter. Trust me, if the dough isn’t chilled, it’ll stick, and your “pretty cut-outs” will turn into “abstract art.”
- Prevents Spreading: Chilling the dough solidifies the vegan butter, which helps keep your cookies from spreading too much in the oven and losing their shape ever so slightly. Without chilling, you’ll end up with cookies doing their own thing - some spreading, some staying put - which makes matching them up later a frustrating game of edible Tetris.
- Improves Texture: Letting the flour fully hydrate during the chill time can make the cookies tender and flaky.
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).
FAQS
Chilling is a step worth taking. The dough will be too soft and sticky to roll out and cut cleanly, the cookies could spread in the oven and lose their shape, and the flavor and texture may not be as developed.
More Delicious Seasonal Recipes
Got a minute? I'd love for you to comment and rate these Vegan Linzer Cookies. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Linzer Cookies
- Total Time: 32 minutes
- Yield: 10 cookies 1x
- Diet: Vegan
Description
Get ready to impress with Vegan Linzer Cookies. These delicate, buttery cookies sandwich a sweet layer of jam and are as pretty as they are delicious. Perfectly spiced and dusted with powdered sugar, they’re festive, elegant, and surprisingly easy to make.
Ingredients
- 2 cups all-purpose flour
- ½ cup almond flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup vegan butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup plant-based milk
- ½ cup seedless raspberry or strawberry jam (or your favorite flavor)
- powdered sugar for dusting
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, almond flour, salt, and cinnamon. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the vegan butter and powdered sugar together with a hand or stand mixer until light and fluffy - about 2 minutes.
- Add Extracts: Mix in the vanilla extract and almond extract until fully combined.
- Form the Dough: Gradually add the dry ingredients to the butter mixture and mix together. The mixture will be crumbly and is not quite coming together yet. To bring it all together, add the plant-based milk and mix until the dough forms. Add a tablespoon more if necessary, but no more than that, or it will be too moist and difficult to cut the cookies later.
- Divide and Chill: Divide the dough into two halves, shape each into balls or discs, wrap in plastic wrap, and refrigerate for about two hours.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll Out Dough: Remove the dough from the refrigerator and place it between two pieces of parchment paper. Roll it out to about ⅛-inch thickness. As you roll, the dough will soften; be sure to rotate it occasionally to ensure even thickness. *See two additional notes below.
- Cut the Cookies: Use cookie cutters to cut out shapes. For half of the cookies, use a smaller cutter to create a “window” in the center.
- Bake the Cookies: Place them on the prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes or just until the edges appear to be turning golden. Don't leave them any longer than that, or they will dry out. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before the next step.
- Assemble the Linzer Cookies: Dust the “window” cookies generously or lightly with powdered sugar, depending on your preference. Spread about one teaspoon of jam on the flat side of a full cookie, adding a little extra in the center so it peeks through the ‘window’ for a pretty presentation. Gently place the powdered “window” cookie on top and press lightly to sandwich them together.
Notes
*To get even-sized dough, use a rolling pin with adjustable thickness rings or place guides, like wooden dowels or rulers, on either side of the dough to ensure uniform thickness. I use magazines on either side. Roll the dough evenly, applying gentle, consistent pressure, and rotate it occasionally to maintain an even shape on all sides.
*Roll Linzer cookie dough between two pieces of parchment for less mess, no sticking, and a tender texture. If you find your dough sticking to the parchment or the cutouts are not coming out easily, your dough is too moist, and you'll need to flour the surface a little.
Since I only have one large baking sheet, I work with one dough at a time to keep things manageable. I take one dough from the fridge, roll it out, cut the solid shapes, and bake them. While baking, I roll out the second dough and cut the shapes with the small holes in the middle. When the first batch is baked and cooling, the second batch is ready to go in the oven. This method keeps the process smooth and moving more quickly.
Nutritional information is only an estimate.
The cooking time doesn’t include chilling, and the number of servings might vary depending on the thickness of your cookies and the size of the cutters.
If any cookies turn out too thin, fix them using the center cutouts. Simply combine the cutouts with the thin cookies, roll the dough out again, and re-cut them for a thicker, more even result.
While traditional fruit jams pair perfectly with the buttery dough, you can get creative with options like lemon curd, vegan chocolate ganache, hazelnut spread, or Biscoff. Seasonal flavors like pumpkin butter or cranberry chutney also make a festive twist. Just choose a filling that’s not too runny to keep your cookies neat and irresistible!
The best shapes for Linzer cookies are simple designs without too many details, as they line up more neatly when sandwiched together. Typical shapes for Linzer cookies include circles, scalloped rounds, hearts, stars, or simple floral designs with a 2-3 inch diameter. That diameter is also recommended for baking in the 10-12 minutes allotted in this recipe. For any smaller or larger, you may need to adjust the baking time.
If you don’t have a specialized Linzer cookie cutter for the small “window,” use a clean bottle cap, the end of a round piping tip, or even an apple corer for a neat circle.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: oven
- Cuisine: Austrian-Inspired
Luke says
They look and tasted great! Thanks for making them for me!
Regi Pearce says
Glad you liked them! Hugs.