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Vegan chocolate linzer cookies filled with raspberry jam! A real treat and perfect for the upcoming holiday season!
Crunchy, chocolaty, buttery, fruity, and sweet – that’s what these chocolate linzer cookies taste like!
Anyone who loves classic linzer cookies, also known as jam sandwich cookies, is going to love this recipe variation with cacao powder. This simple twist on ingredients makes for a little variety.
Not that the classic version isn’t utterly delicious, but sometimes we just like it differently. And, honestly, baking the same Christmas cookies over and over each year can get boring.
So, who is in for chocolate raspberry linzer cookies?
That chocolate and raspberries go well together is no secret. These two products love and complement each other wonderfully. All in all, a successful combination!
Filling the cookies with raspberry jam makes them incredibly fruity and delicious! If raspberry jam isn’t your thing, feel free to use any other fruit jam. It tastes delicious with berry or orange jam.
You could even fill them with this vegan caramel sauce!
Why should you bake them? Because they are super easy to bake, 100% vegan, contain no eggs nor dairy, and are suitable for a cookie baking session with friends, family, children, or alone.
If you are a solo baker during these times, pour yourself a big cup of tea (or mulled wine 🤪) and play some Christmas music or your favorite TV show in the background (hello multitasking talents). This way, baking cookies alone can be twice as much fun! Promise! 😉
Vegan Linzer Cookies Recipe
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Mix flour, cacao powder, powdered sugar, vanilla extract, and lemon zest in the bowl of a stand mixer.
- Add the vegan butter and milk. Mix, with a flat beater attached, until you have a smooth dough. → Feel free to mix the dough by hand if you don’t have a stand or hand mixer.
- Form it into a ball or disc, cover with plastic wrap, and refrigerate for 30 minutes. → The dough can be refrigerated for up to two days. If so, let it sit for 15 minutes at room temperature before rolling it out.
- Preheat your oven to 355°F (180°C).
- Place the dough on a floured surface and roll it out, using a rolling pin, to about ¼-inch (½ cm) thickness.
- Using a linzer cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used. → Make sure that you have an equal amount of bottom and top cookies. 😉
- Transfer the cookies to a parchment paper-lined baking sheet and bake for 8 minutes in the preheated oven.
- Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to wire racks to cool completely.
- Sprinkle the tops with powdered sugar (optional) and spread ½ teaspoon of jam on the bottoms. Place the lids on the bottoms, and you are done!
Recipe FAQ & Tips
How long do they stay fresh? They are best freshly baked. However, you can store them for one week in a cookie tin or airtight container at room temperature.
Can I make the dough ahead of time? Absolutely! Store the raw cookie dough after step 3 for up to 2 days in the refrigerator. Let it sit for 15 minutes at room temperature, then continue with step 4.
Best jam to use? I absolutely love raspberry jam in combination with chocolate. Feel free to use your favorite jam or what you have at home. You can even use this chia raspberry jam recipe for the filling.
More Christmas Cookie Recipes You’ll Love:
- Vegan Linzer Cookies (traditional recipe)
- Vegan Sugar Cookies
- Cinnamon Stars Cookies (vegan & gluten-free)
- German Almond Crescent Cookies (vegan)
- Slice & Bake Hazelnut Cookies (vegan)
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📖 Recipe
Chocolate Linzer Cookies
Ingredients
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) cacao powder
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract or 2 tsp vanilla sugar
- ¼ tsp salt
- ½ organic lemon only zest
- ¾ cup (1 ½ sticks) (170 g) vegan butter
- 2 tbsp (30 ml) plant-based milk of choice
- ½ cup (165 g) raspberry jam
- some powdered sugar for decoration optional
Instructions
- Mix flour, cacao powder, powdered sugar, vanilla extract, and lemon zest in the bowl of a stand mixer.
- Add the dairy-free butter and milk. Mix, with a flat beater attached, until you have a smooth dough. → Feel free to mix the dough by hand if you don't have a stand or hand mixer.
- Form it into a ball or disc, cover with plastic wrap, and refrigerate for 30 minutes. → The dough can be refrigerated for up to two days. If so, let it sit for 15 minutes at room temperature before rolling it out.
- Preheat your oven to 355°F (180°C).
- Place the dough on a floured surface and roll it out, using a rolling pin, to about ¼-inch (½ cm) thickness.
- Using a linzer cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used. → Make sure that you have an equal amount of bottom and top cookies.
- Transfer the cookies to a parchment paper-lined baking sheet and bake for 8 minutes in the preheated oven.
- Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
- Sprinkle the tops with powdered sugar (optional) and spread ½ teaspoon of jam on the bottoms. Place the tops on the bottoms, and you are done!
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