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.
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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.
Variations
- Swap traditional raspberry jam for Cranberry Orange Jam, apricot, strawberry, blackberry, or your favorite fruit preserves.
- Use cookie cutters in festive shapes like stars, hearts, or snowflakes instead of the traditional round cutters.
- Spread a layer of vegan chocolate hazelnut spread or melted dark chocolate instead of jam.
- 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 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.
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).
Recipe 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
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 soy, almond, or oat
- ½ cup seedless raspberry or strawberry jam or other
- 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.
Luke says
They look and tasted great! Thanks for making them for me!
Regi Pearce says
Glad you liked them! Hugs.