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Vegan Linzer Cookies

Sweet raspberry jam, magically soft cookies and a generous dusting of powdered sugar all come together to create one of the most loved and heartwarming cookies of all time. Arrange them on a cake pedestal or platter, and watch as fingers of all sizes reach in to steal them away.

Linzer cookies with strawberry jam on a white and red platter

You can find this and more treat recipes in my cookie cookbook, Vegan Christmas Cookies and Cocoa!

Why This Recipe Works

  • Melt-in-your-mouth cookies sandwich a sweet and tangy raspberry jam filling, so every bite is heavenly and bright. A dusting of powdered sugar adds an extra touch of sweetness and magic.
  • These are a classic festive treat that everyone loves. They look and taste so wonderfully cheerful, and are sure to become a new family favorite.
  • These cookies can be themed for different holidays or events, simply by switching the shape cut out on the top halves of the cookies!
  • My vegan Linzer cookie recipe is dairy free, egg free and nut free as-is, and easy to make gluten free as well.

How to Make Vegan Linzer Cookies

  1. In a medium bowl, combine the flour, salt, and baking powder and stir well to mix. Set aside. 
  2. In a mixing bowl using a handheld or stand mixer, beat the butter and granulated sugar until creamy, about 1 minute. Add the milk, vanilla extract, and almond extract, if using, and mix well. 
top view mixing bowl with vegan butter and sugar creamed with electric hand mixer
  1. Add the flour mixture to the wet ingredients and mix until the dough comes together and all the flour is incorporated. Scrape the sides and bottom of the bowl as needed.
top view mixing bowl with metal spoon combining rough dough
  1. Gather the dough into a ball, then divide it into 2 equal-sized discs. Wrap each in plastic wrap and refrigerate for 30–45 minutes. After the dough has chilled, preheat your oven to 350°F (approx. 177°C).
two discs of cookie dough wrapped in plastic in the refrigerator
  1. Remove the discs of dough from the fridge and place one of them on a floured surface. Roll the dough out to 1/8–1/4 inch (1/4-1/2 cm) thick, depending on how tall you would like your sandwich cookies. If the dough sticks, flour the surface of the dough and the rolling pin, as well. Using a round, scalloped cookie cutter about 2 inches (5–6 cm) in diameter (or other cookie cutter of choice), cut shapes into the dough, then use a thin spatula (I use the metal type) to transfer the cookies to a parchment-lined or nonstick baking sheet 2 inches (5 cm) apart from one another. Gather and re-roll the remaining dough until it’s all used up. 
top view rolled out cookie dough with scalloped circle stamps
  1. The second disc of dough will be used to make the top halves of the cookies. Roll the dough out and cut cookies using the same cutter as for the previous batch, then use mini cookie cutters to cut out hearts, stars, or other shapes from the center of each cookie.
top view rolled out cookie dough with scalloped stamps and heart shapes removed from each middle

Place the top halves on a parchment-lined or nonstick baking sheet as well. 

close view unbaked Linzer cookie top, scalloped circle with heart shape cut out
  1. Bake in your preheated oven for 7–8 minutes or just until set. Do not let them brown.
bottom Linzer cookies baked on a cookie sheet
  1. Cool on the baking sheets for 3–5 minutes before transferring to a cooling rack. While still warm, liberally dust the top halves of the cookies (with the mini cutouts) with a first coating of powdered sugar using a fine-mesh sieve or flour sifter. Once completely cooled, dust with a second coating.
top of baked Linzer cookies on a wire rack, dusted with powdered sugar
  1. Spoon 1–2 tsp. of jam onto each of the bottom-layer cookies and spread evenly to reach all edges of the circle.
strawberry jam added to cookie bottoms as they sit on a wire rack
  1. To assemble, place the powdered sugared top halves on top of the bottom halves so that the jam shows through the cutout.

4-Ingredient Soft Vegan Peanut Butter Cookies

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3-Ingredient Vegan Tagalong Girl Scout Cookies

Recipe Tips

  • While cutting cookie shapes, keep in mind that although flour from the cutting board won’t show up on the baked cookies, any cracks or fingerprints in the raw dough will appear on the baked cookies. So lightly smooth out the dough with a damp finger before baking.
  • For gluten free cookies, use Bob’s Red Mill Gluten Free Baking Flour in place of the regular all-purpose flour.
  • I like using a seedless raspberry jam in this recipe, but any type of jam will do!
  • If you’re not enjoying the cookies right away, wait until the last minute to assemble them in case you need to add an extra dusting of powdered sugar.
  • Scalloped cookie cutters are great to get the traditional Linzer cookie flair. If not available you can use a circle cutter. There are also many Linzer cookie cutter sets you can purchase online that include the mini cutters!
close view of vegan Linzer cookies with star shapes and dusted with powdered sugar

Frequently Asked Questions

How do I make this a gluten-free vegan Linzer cookies recipe?

Try your favorite gluten-free all- purpose flour in place of the regular all-purpose flour. I recommend THIS brand. Check the labels for all remaining ingredients to ensure they’re gluten-free, as well.

How long do these Linzer cookies keep?

These cookies are flexible and can be stored in airtight or non-airtight containers, tins, or on plates covered with foil or plastic wrap for up to 3 days. But again, I recommend that you wait to assemble the treats until you are ready to serve in case you need an extra dusting of powdered sugar on the top halves!

Can you freeze Linzer cookies?

Yes, the cookies themselves can be frozen but not once fully assembled. After the cookies are baked and cooled, wrap them in small stacks in plastic wrap and place together in an airtight plastic bag. Freeze for up to 3 months. Thaw at room temperature, and then follow steps 8-10 to assemble.

Linzer cookies on a cake pedestal

Vegan Linzer Cookies

Sweet raspberry jam, magically soft cookies and a generous dusting of powdered sugar all come together to create one of the most loved and heartwarming cookies of all time. Arrange them on a cake pedestal or platter, and watch as fingers of all sizes reach in to steal them away.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: holiday
Keyword: dairy free cookies, Vegan Cookies, Vegan Desserts
Prep Time: 1 hour 20 minutes
Cook Time: 8 minutes
Total Time: 1 hour 28 minutes
Servings: 14 cookies
Calories: 206kcal

Ingredients

  • 2 1/4 cup all-purpose flour (315 g) (or Bob's Red Mill Gluten Free Baking Flour if needing gluten free)
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup vegan butter or margarine, slightly softened (170 g)
  • 3/4 cup granulated sugar (173 g)
  • 2 tbsp non-dairy milk, such as almond, cashew or soy (30 ml)
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract, (optional)
  • 3 tbsp powdered sugar (confectioners' sugar) (24 g)
  • 1/4 cup + 2 tbsp. red jam, such as raspberry or strawberry (the brighter the berry the better, and seedless, if possible) (108 g) + more as needed

Instructions

  • In a medium bowl, combine the flour, salt, and baking powder and stir well to mix. Set aside.
  • In a mixing bowl using a handheld or stand mixer, beat the butter and sugar until creamy, about 1 minute. Add the milk, vanilla extract, and almond extract, if using, and mix well.
  • Add the flour mixture to the wet ingredients and mix until the dough comes together and all the flour is incorporated. Scrape the sides and bottom of the bowl as needed.
  • Gather the dough into a ball, then divide it into 2 equal-sized discs. Wrap each in plastic wrap and refrigerate for 30–45 minutes. After the dough has chilled, preheat your oven to 350°F (approx. 177°C).
  • Remove the discs of dough from the fridge and place one of them on a floured surface. Roll the dough out to 1/8–1/4 inch (1/4-1/2 cm) thick, depending on how tall you would like your sandwich cookies. If the dough sticks, flour the surface of the dough and the rolling pin, as well. Using a round, scalloped cookie cutter about 2 inches (5–6 cm) in diameter (or other cookie cutter of choice), cut shapes into the dough, then use a thin spatula (I use the metal type) to transfer the cookies to a parchment-lined or nonstick baking sheet 2 inches (5 cm) apart from one another. Gather and re-roll the remaining dough until it’s all used up. 
  • The second disc of dough will be used to make the top halves of the cookies. Roll the dough out and cut cookies using the same cutter as for the previous batch, then use mini cookie cutters to cut out hearts, stars, or other shapes from the center of each cookie. Place the top halves on a parchment-lined or nonstick baking sheet as well.
  • Bake in your preheated oven for 7–8 minutes or just until set. Do not let them brown.
  • Cool on the baking sheets for 3–5 minutes before transferring to a cooling rack. While still warm, liberally dust the top halves of the cookies (with the mini cutouts) with a first coating of powdered sugar using a fine-mesh sieve or flour sifter. Once completely cooled, dust with a second coating.
  • Spoon 1–2 tsp. of jam onto each of the bottom-layer cookies and spread evenly to reach all edges of the circle. To assemble, place the powdered sugared top halves on top of the bottom halves so that the jam shows through the cutout. Enjoy!

Notes

While cutting cookie shapes, keep in mind that although flour from the cutting board won’t show up on the baked cookies, any cracks or fingerprints in the raw dough will appear on the baked cookies.
I like using a seedless raspberry jam in this recipe, but any type of jam will do!
If you’re not enjoying the cookies right away, wait until the last minute to assemble them in case you need to add an extra dusting of powdered sugar on the top halves.
Scalloped cookie cutters are great to get the traditional Linzer cookie flair. If not available you can use a circle cutter. There are also many Linzer cookie cutter sets you can purchase online that include the mini cutters!
For gluten free cookies, use Bob’s Red Mill Gluten Free Baking Flour in place of the regular all-purpose flour.
STORAGE: These cookies are flexible and can be stored in airtight or non-airtight containers, tins, or on plates covered with foil or plastic wrap.
FOR BEST GLUTEN-FREE VERSION: Try your favorite gluten-free all- purpose flour in place of the regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten-free, as well.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

Filed under: Food & Recipes, Holidays, Treats

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