Vegan Linzer Cookies Recipe
Introduction
These Vegan Linzer Cookies are delicate, buttery treats filled with sweet jam and dusted with powdered sugar. Perfect for sharing or special occasions, they combine ground almonds and a tender dough for a melt-in-your-mouth texture.
Ingredients
- 150 g vegan butter (block-style, softened)
- 100 g granulated sugar
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 180 g all-purpose flour (sifted)
- 125 g ground almonds
- ½ teaspoon sea salt
- 150 g raspberry jam (or strawberry jam)
- 150 g apricot jam (or marmalade)
- 25 g powdered sugar
Instructions
- Step 1: Cream the butter and sugar. Add the softened butter to a large mixing bowl and beat with an electric whisk or paddle attachment for 2–3 minutes until light and airy. Add the sugar and vanilla extract and whisk for another 1–2 minutes until fully combined.
- Step 2: Add the flour, ground almonds, and sea salt. Fold the ingredients together using a rubber spatula, then knead gently to form a ball. Flatten into a disc, wrap with cling film, and chill in the fridge for at least 30 minutes.
- Step 3: Preheat the oven to 180°C (356°F) fan or 200°C (392°F) conventional. Line two baking trays with parchment paper.
- Step 4: Lightly dust your work surface and rolling pin with flour. Roll out the chilled dough to about 1 cm thickness.
- Step 5: Use a 2.5-inch Linzer cookie cutter to cut out 19 bottom cookies and 19 lid cookies with a cutout center. Transfer them onto two separate baking trays, leaving around 2 inches between cookies. If needed, refrigerate the cut cookies until ready to bake.
- Step 6: Bake the bottom cookies for 10 minutes and the lid cookies for 8 minutes. Let them cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely (about 15–20 minutes).
- Step 7: Dust the lid cookies with powdered sugar. Warm the jam gently if thick, then brush some jam on each base cookie. Add 1–2 teaspoons of jam in the center, then sandwich with a sugar-dusted lid cookie on top.
Tips & Variations
- For easier handling, chill the dough well before rolling and cutting.
- Use different jams or marmalades for varied flavors and colors.
- If you don’t have a Linzer cookie cutter, use two circular cutters to create the base and lids.
Storage
Store cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to 2 weeks. Bring to room temperature before serving for the best texture. They also freeze well—thaw in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and cutting. This helps develop flavor and makes shaping easier.
What can I use if I don’t have ground almonds?
You can substitute ground almonds with finely ground hazelnuts or oat flour, though the texture and flavor will vary slightly.
PrintVegan Linzer Cookies Recipe
These Vegan Linzer Cookies are a delightful twist on the traditional Linzer Plätzchen, made without any animal products. Soft, buttery, and crumbly with a delicious almond base, these cookies are sandwiched with fruity raspberry or apricot jam and lightly dusted with powdered sugar. Perfect for festive occasions or an everyday treat, they offer a vegan-friendly, flavorful alternative that’s easy to prepare and bake to perfection.
- Prep Time: 20 minutes
- Cook Time: 10 minutes for bottom cookies, 8 minutes for lid cookies
- Total Time: 1 hour
- Yield: 19 Linzer cookie sandwiches 1x
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: Austrian/European
- Diet: Vegan
Ingredients
Scale
Cookie Dough
- 150 g vegan butter (block-style, softened)
- 100 g granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 180 g all-purpose flour (sifted)
- 125 g ground almonds
- ½ teaspoon sea salt
Filling & Topping
- 150 g raspberry jam or strawberry jam
- 150 g apricot jam or marmalade
- 25 g powdered sugar
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, add the softened vegan butter and use an electric whisk or mixer paddle attachment to beat for 2-3 minutes until light and airy. Add the granulated sugar and vanilla extract, then whisk for another 1-2 minutes until well combined and creamy.
- Mix the Dry Ingredients: Add the sifted all-purpose flour, ground almonds, and sea salt to the creamed mixture. Fold everything together gently using a rubber spatula until the dough begins to come together. Knead lightly to form a smooth dough ball. Flatten into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes to firm up.
- Preheat the Oven: Set your oven to 180°C (356°F) fan oven or 200°C (392°F) conventional. Line your baking trays with parchment paper and prepare for baking.
- Roll Out the Dough: Lightly dust your work surface and rolling pin with flour. Roll out the chilled dough evenly to about 1 cm thickness, taking care not to let it stick or tear.
- Cut Out the Cookies: Use a 2.5-inch Linzer cookie cutter to cut out 19 bottom cookies and 19 corresponding lids that have a cut-out center. Transfer the cookies carefully onto two separate parchment-lined baking trays using an offset spatula. Leave about 2 inches of space between cookies. If trays are small, bake in batches. You may refrigerate the cut dough pieces while waiting to bake.
- Bake the Cookies: Place the bottom cookies in the oven first, baking for 10 minutes until set and lightly golden. Bake the top lid cookies for 8 minutes, as they are thinner and bake faster. After baking, leave the cookies on their trays for about 5 minutes to firm up, then slide the parchment onto cooling racks and cool completely for 15 to 20 minutes.
- Assemble the Linzer Cookies: Dust the lid cookies with powdered sugar. If the jam is thick, gently warm it in a saucepan or microwave for easier spreading. Spread a thin layer of jam on each bottom cookie, then add 1-2 teaspoons of jam to the center. Sandwich with the sugar-dusted lid cookies on top to complete the Linzer sandwich.
- Storage: Store the assembled cookies in an airtight container at room temperature for 2-3 days, or refrigerate for up to 2 weeks to maintain freshness.
Notes
- Softening vegan butter properly is crucial for a light, airy dough texture.
- You can substitute raspberry jam with strawberry jam and apricot jam with marmalade depending on availability or preference.
- Make sure to chill the dough well before rolling to prevent sticking and maintain cookie shape.
- If the jam is too thick, warming it slightly makes spreading easier and helps with assembly.
- Different baking times for the bottoms and lids ensure even baking as lids are thinner.
Keywords: Vegan Linzer Cookies, Linzer Plätzchen, Vegan Cookies, Almond Cookies, Vegan Holiday Cookies, Jam Sandwich Cookies
