Vegan Linzer Cookies

Discover how to bake Vegan Linzer Cookies with this simple recipe. Enjoy these classic holiday treats with a delightful twist – all plant-based and irresistibly delicious!

Author : Aline Cueni

4.86 from 7 votes

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Prep Time :30

Cook Time :10

Total Time :40

Servings : 30

Calories : 72kcal

Ingredients

▢ 2 cups (250 g) all-purpose flour
▢ ½ cup (60 g) powdered sugar
▢ 1 tsp vanilla extract
▢ ½ lemon only zest
▢ ¼ tsp salt
▢ ¾ cup (170 g) vegan butter or margarine (1 stick = ½ cup)
▢ 2 tbsp (30 ml) oat milk or water
▢ ½ cup (165 g) raspberry jam or red currant jam

Instructions

In a large bowl, mix the flour, powdered sugar, vanilla extract, lemon zest, and salt. Add the vegan butter and plant-based milk. Mix, using a stand mixer or hand mixer, into a smooth dough.
Form the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour. → 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 the oven to 350°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 you have an equal number of tops and bottoms.
Transfer the cookies to a parchment paper-lined baking sheet and bake in the preheated oven for 8-10 minutes.
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.
Spread ½ tsp jam on the bottom pieces. Place the tops on and lightly press them together.
You can sprinkle the finished Linzer cookies with powdered sugar before serving.

Notes

Jam: The traditional recipe calls for red currant jam. However, I prefer to use raspberry jam. You can take whatever jam you like the most.
Store them in a cookie tin at room temperature. They stay fresh for at least one week.
Make-Ahead: You can store the raw cookie dough in the refrigerator for up to 2 days. Let it sit for 15 minutes at room temperature, then continue to shape and bake the cookies.
Freeze cookies for up to 3 months in a freezer bag, and thaw single cookies for 30 minutes at room temperature.