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Homemade Vegan Linzer Cookies photo

Vegan Linzer Cookies

These Vegan Linzer Cookies are a delightful treat! With tender almond-infused dough and luscious fruit filling, they’re perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1.33 cups all-purpose flour
  • 2/3 cup almond flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup cane sugar
  • zest of 1 lemon or orange
  • 12 tablespoons salted vegan butter at room temperature
  • 1 tablespoon unsweetened dairy-free milk
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered or confectioners sugar for dusting
  • Raspberry or apricot jam for filling

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie Cutters
  • Cooling rack

Method
 

Instructions
  1. Begin by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, cornstarch, and kosher salt until well combined. Set this mixture aside.
  3. In another bowl, cream together the room temperature vegan butter and cane sugar using a whisk or electric mixer until light and fluffy. This should take about 2-3 minutes.
  4. Add the lemon or orange zest, almond extract, and vanilla extract to the butter mixture, mixing until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the dairy-free milk. Mix until just combined; be careful not to overmix the dough.
  6. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  7. Once chilled, dust your work surface with flour and roll out one disk of dough to about 1/4 inch thick. Use your round cookie cutter to cut out the cookies, then use a smaller cutter for the center of half of the cookies.
  8. Transfer the cookies to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
  9. Once cooled, spread a thin layer of raspberry or apricot jam on the bottom of the whole cookies. Top with the cut-out cookies to create a sandwich. Dust the tops with powdered sugar for a beautiful finish.
  10. Serve your Vegan Linzer Cookies and watch them disappear!

Notes

  • Ensure your vegan butter is at room temperature for easier mixing.
  • Feel free to adjust the jam filling according to your taste preferences.
  • The cookies can be made a day ahead; just assemble them right before serving.
  • Don’t skip the chilling step; it’s crucial for the best texture!