I’ve been dabbling in the kitchen again, and I’ve stumbled upon Vegan Linzer Cookies that’s going to make your day a whole lot merrier. Yeah, those traditional Austrian delights that look too pretty to eat but too delicious to resist.
Well, I’ve cracked the code to making them vegan, and I’m here to spill the beans so you can whip up a batch (or let’s be real, several batches) for your weekend spread.
We’re talking about cookies that are not just good, they’re “call your grandma and tell her you’ve outdone her” good.
Imagine two perfectly baked, almond-infused cookies, a hint of sweetness from the icing sugar dusted on top, with a peekaboo cut-out revealing a circle (or star, or whatever shape rocks your boat) filled with the smoothest, most delectable apricot jam.
Sounds like an exciting treat, doesn’t it? 🙂
VEGAN LINZER COOKIES – WHY YOU’LL LOVE THIS RECIPE
- Each cookie sandwich cradles a spoonful of jam, combining the tartness of raspberry with the sweet, nutty flavor of the cookie.
- Ideal for those with dietary restrictions, ensuring everyone gets to enjoy a bit of sweetness cheer.
- Serving these vegan Linzer cookies at any gathering is sure to spark interest and compliments from guests curious about your impressive baking skills.
- While Linzer cookies originate from a time-honored recipe, this vegan version allows you to enjoy a classic while adhering to a modern, plant-based diet.
- The picturesque look of these cookies, especially with the dusting of icing sugar, makes them perfect for sharing not just at the table but online with friends and followers.
- Using almond meal and coconut oil introduces healthy fats and nutrients, making these cookies a somewhat healthier indulgence.
- For those looking to enjoy a sweet treat without overindulging, these cookies, filled with jam and not overly sweet, hit the spot perfectly.
- There’s something undeniably charming about the little window on top of the cookies showing off the colorful jam inside – they’re almost too cute to eat. Almost.
INGREDIENTS FOR VEGAN LINZER COOKIE RECIPE
Makes: about 18 2”/5cm cookies | Prep Time: 20 minutes | Chill Time: 10 minutes | Bake Time: 10 minutes | Total Time: 40 minutes
- 1 cup + 2 tbsp/135g all-purpose flour
- 4 tbsp/32g cornstarch
- 1 cup/120g powdered sugar
- 2/3 cup/80g blanched almond flour
- 1/2 tsp/2g baking powder
- 1/4 tsp/2g salt
- 6 tbsp/90ml coconut oil, melted and cooled
- 4 tbsp/60ml full-fat coconut milk
- 1 tsp/5ml vanilla extract
- 1 tsp/5ml almond extract (optional)*
- To assemble:
- 2-3 tbsp/15-23g powdered sugar
- 1/3 cup/113g raspberry jam
HOW TO MAKE VEGAN LINZER COOKIES
1. In a large bowl, combine flour, cornstarch, powdered sugar, baking powder, and salt. Stir or whisk to evenly distribute ingredients and break up any lumps. In a measuring cup or small bowl, combine coconut oil, coconut milk, and vanilla extract (and almond if using).
2. Pour into the flour mixture and stir, trying to get all the powder incorporated until the mixture holds together. If too dry, add more coconut milk 1 tbsp/15ml at a time. Do not over-moisten. The dough should be soft and pliable, but not wet or sticky.
3. Gather dough into a disc, cover in plastic wrap, and chill for 10-15 minutes. Do not leave for longer as the dough will become too hard to roll. If leaving dough longer, allow it to come to just below room temperature before rolling.
4. Preheat the oven to 350°F/175 C. Meanwhile, line baking sheets with parchment. Between two sheets of parchment, use a rolling pin to roll out the dough without adding any additional flour. Roll to 1/4”/6mm thick.
5. Use a 2”/5cm cookie/biscuit cutter to cut desired shapes. In half of the cookies, using a cookie cutter (1/2” – 1”/1-2cm) to cut out a round in the center. The large side of a piping tip works great for this. Excess dough can be gathered up and rerolled for more cookies. Do not reroll multiple times as this will make the cookies tough.
6. Place on prepared baking sheets with 1”/2.5cm between cookies (they do not spread much). Bake for 9-11 minutes until just dry to touch and browned at the edges. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack.
7. Once the cookies are completely cool: Place the cookies with a cut-out center on a rack. Dust with a generous layer of powdered sugar.
8. Flip the cookies over so the base is exposed. Place 1 tsp/5ml of raspberry jam on the center of each one. Carefully place one of the sugar-dusted cookies on top, gently pressing down. These cookies are best on the same day as they will absorb the jam and go soft.
Notes:
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍪 Black currant preserves, fig, peach, or zesty orange marmalade – Raspberry is the go-to, but hey, feel free to add whatever jam rocks your world. Black currant preserves? Why not! You can also try fig, peach, or even a zesty orange marmalade. It’s all about mixing it up and finding your fave combo.
🍪 Vegan butter – Swapping coconut oil for vegan butter makes these bad boys even richer and butterier.
🍪 Lemon curd, chocolate, or vegan Nutella – Feeling bold? Mix up the fillings! Lemon curd, chocolate, or even vegan Nutella can take your almond Linzer cookies to new heights.
🍪 Hazelnut or cashew – Almond flour’s great, but let’s not forget about its buddies – hazelnut or cashew meal can add a whole new dimension. Experiment and see which nut makes your cravings satisfied.
🍪 Vegan icing – After you’ve dusted with icing sugar, why not go the extra mile? A simple vegan icing drizzle can add an extra layer of sweet perfection.
🍪 Dried fruits like cherries or apricots – Besides jam, you could feel free to add small pieces of dried fruit like cherries or apricots inside the cookies for a surprise chewy texture. Just make sure they’re small enough to not mess with the cookie structure.
🍪 Vegan cream cheese – A tiny dollop of vegan cream cheese mixed with your jam can add a creamy, tangy twist to the filling.
HOW TO STORE
- Before Assembly: If you’re planning to enjoy these cookies over a few days, keep the cookies and jam separate until you’re ready to eat them. This way, the cookies stay crisp, and the jam doesn’t make them soggy.
- Room Temp Storage: Once you’ve got your cookies all jammed up and ready to go, store them in an airtight container at room temperature. They’ll keep nicely for 2-3 days, and the flavors will meld beautifully.
- Fridge Friends: If you’re in a warmer climate or you like your cookies a bit firmer, pop them in the fridge. Just make sure they’re in a tight container so they don’t take on any fridge odors. They can chill there for up to a week.
- Freezer Hack: Unassembled cookies freeze like a dream. Wrap them up well or put them in a freezer-safe container, and they can hang out in your freezer for a month or two. Just let them thaw at room temp, then add the jam and sugar when you’re ready to serve.
- Post-Dusting: For those who love the snow-like dusting of icing sugar, give the cookies a fresh sprinkle right before serving, especially if they’ve been stored for a bit. It’ll make them look and taste freshly baked.
- Jam Later: If you’ve got a big batch, consider filling just as many cookies as you’ll eat in a couple of days. You can always add jam to the rest later on, keeping the cookies perfect and ready for any occasion.
Remember, these cookies are like little jam sandwiches, so treat them kindly, and they’ll return the favor with every bite. Happy storing and enjoy your vegan Linzer cookies whenever the craving hits! 🍪
MORE COOKIE RECIPES (VEGAN DESSERTS)
- Vegan Ginger Cookies
- Vegan Walnut Cookies
- Air Fryer Breakfast Cookies
- Vegan Snickerdoodles
- Pecan Pie Thumbprint Cookies
- Vegan Snowball Cookies
- Vegan Christmas Cookies
FREQUENTLY ASKED QUESTIONS
HOW CAN I ENSURE MY COOKIES HAVE THE PERFECT TEXTURE?
The key here is not to overwork the dough. Once you’ve added the dry ingredients and everything’s combined, stop mixing. Overworking can lead to tough cookies. And remember, chilling the cookie dough helps too, making it easy to make perfect cookies every time.
WHAT IF I DON’T HAVE ALMOND EXTRACT?
No worries! The almond extract adds a nice flavor, but it’s not a deal-breaker. You can either skip it or increase the vanilla extract a little. Some people even like to add a bit of citrus zest for a fresh twist.
CAN I USE OTHER TYPES OF JAM?
Definitely! Feel free to experiment with whatever jam flavors you love. Whether it’s black currant preserves or something more adventurous like fig or peach, just use a spoon to dollop it onto your cookies. Every jam has its own unique flavor that can make these Linzer cookies your new favorite.
HOW LONG DO THESE COOKIES LAST?
Once assembled, the cookies are best enjoyed within a day or two to enjoy the contrast of textures. However, unassembled cookies can be stored in an airtight container for up to a week, or frozen for longer. Just dust with icing sugar and add the jam before serving.
CAN I DECORATE THESE COOKIES IN OTHER WAYS BESIDES DUSTING WITH ICING SUGAR?
For sure! While dusting with icing sugar gives them that classic Linzer look, feel free to get creative. Drizzle them with a simple vegan icing, sprinkle on some crushed nuts for extra crunch, or even top them with edible flowers for a fancy touch. It’s your canvas!
HOW CAN I PREVENT MY COOKIE CUTTER FROM STICKING TO THE DOUGH?
A little trick to prevent sticking is to dip your cookie cutter in flour before each use. This acts as a barrier and makes it easy to make clean cuts without the dough clinging to the cutter. Plus, rolling out the cookie dough between sheets of parchment paper also helps in reducing stickiness and makes transferring shapes a breeze.
Vegan Linzer Cookies with Raspberry Jam
Ingredients
- 1 cup + 2tbsp all-purpose flour
- 4 tbsp cornstarch