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Vegan Linzer Cookies Recipe

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★★★★★

4.4 from 147 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://foodbylina.com/vegan-linzer-cookies-recipe/