Oh the buttery goodness of these Vegan Linzer Cookies gets me feeling all cozy and warm inside! This vegan version of the classic Christmas cookie is just as rich and melt-in-mouth but contains no dairy, eggs or soy. Made with refined coconut oil, almond flour, tangy raspberry jam and a generous dusting of powdered sugar that looks like fresh snow – they are the prettiest of cookies. Linzer cookies are made by rolling out a shortbread dough, then cutting the shapes out with a cookie cutter. Don’t be intimidated by the two layers – they are easy to make and will be ready in 40 minutes.
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Vegan Linzer Cookies
Now, where I live in Australia, holiday cookies aren’t quite as big a deal as they are for my American friends. December is summer here and cookies plus 100F/40C temperatures don’t go hand-in-hand – it’s more of a watermelon slushie by the pool kind of vibe.
I do like summery Christmas lunches but I’ve always loved the idea of having a proper white Christmas one year. Now I believe in manifesting (stay with me here haha) so I have decided that in order to magic this white Christmas into existence, I should act as if it were already reality. And what would I be doing on my dreamy cold Christmas eve? I’d be baking cookies! So I’ve doubled down on my cookie-baking practice: I’ve tested this recipe multiple times to get the perfect texture. I’m trying lots of other cookies too so soon I will have the ultimate collection of vegan cookie recipes to share with you 🍪💃🥳
Linzer cookies were high on my list of recipes to try as they seriously tick the box for that traditional white-Christmas vibe with the dusted powdered sugar. They’re a shortbread base but are not overly brittle or crumbly. They’re actually quite tender compared to a standard Scottish shortbread. The jam on the inside soaks into the center and turns extra gooey. So a crisp shell on the outside, gooey on the inside – so delicious.
Because shortbread biscuits have less moisture, they keep quite well, so Linzer cookies make the perfect homemade gift. Stack them into a bundle in a box or give individual cookies as party favors for guests. You can cut them into any shape you’d like. The crimped edge circle is traditional, but get creative with other shapes too – stars, Xmas trees or even heart cut outs for love on Valentine’s day are also super cute. Dunk them into a warm maple cinnamon latte and get comfy and snug on the couch.
Why You’ll Love This Recipe
- Vegan and soy-free. Can easily be made gluten free too!
- They’re so pretty and a classic festive cookie, perfect for holiday baking or gifting.
- Simple and quick – they take a little more time than a standard chocolate chip cookie but for a sandwich cookie, they’re surprisingly straightforward. They take 40 minutes from start to finish.
Ingredients You’ll Need
The ingredients for Vegan Linzer Cookies are predominantly pantry staples, making them accessible for most home cooks. The only potentially hard-to-find ingredient is deodorized coconut oil, which can be substituted with regular unrefined coconut oil if desired. Deodorized coconut oil provides a buttery texture without adding any flavor, while unrefined coconut oil adds a subtle coconut taste. You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- All-purpose flour
- Cornstarch
- Powdered sugar
- Blanched almond flour
- Baking powder
- Salt
- Deodorized coconut oil
- Full-fat coconut milk
- Vanilla extract
- Almond extract (optional)
- Raspberry jam
Instructions
Step One: Combine dry ingredients in a bowl and mix well.
Step Two: Mix wet ingredients separately.
Step Three: Add to the dry ingredients and mix until dough forms.
Step Four: Chill dough, then roll it out between parchment paper.
Step Five: Cut out cookie shapes and place them on a baking sheet.
Step Six: Bake until edges are lightly browned.
Step Seven: Allow cookies to cool, then dust tops with powdered sugar.
Step Eight: Add jam to base cookies, then sandwich together.
Step Nine: Fill the center holes with extra jam and leave for a few hours at room temperature, or in the oven with the pilot light on for 90 minutes.
Did You Know?
Linzer cookies, originating from Austria as a torte, were adapted for Christmas sales, becoming a beloved holiday tradition in America. Today, they are cherished as a classic Christmas cookie enjoyed worldwide. Just look at that classic powdered sugar snow-like appearance… and the sticky raspberry jam is a classic Christmas color.
Substitutions
If you’re looking to switch up an ingredient or experiment with variations on this recipe, here are some tested substitutions I can suggest.
- Flour: Substitute with a gluten-free flour blend for a gluten-free version of the recipe.
- Jam: Experiment with lemon curd, chocolate spread, or alternative fruit jams for flavorful variations.
Equipment
You don’t need any special appliances or anything too out of the ordinary for this recipe, here’s a list of the few basic kitchen tools you will need:
- Mixing bowl
- Baking sheets
- Cookie cutter
- Parchment paper
- Cooling rack
- Plastic wrap
- Small Round Cutter: Creates the center hole in half of the cookies (optional, but adds traditional Linzer cookie appearance).
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. While safe to eat for a few days longer, they may start not be as fresh and crisp. To refresh stale cookies, preheat the oven to 300°F/150°C, place cookies on a lined baking sheet, and reheat for 3-5 minutes. Keep a close eye to prevent over-crisping or burning.
Expert tip
Once you have added the jam and sandwiched your cookies together, leave them at room temperature for a few hours so the jam can firm up. Alternatively, speed up the process by placing them in the oven with the pilot light on for 1-2 hours.
FAQ
Linzer cookies are typically made of a buttery almond-based dough filled with jam and often dusted with powdered sugar.
Linzer cookies originate from Austria but are now a popular cookie at Christmas time throughout the world, especially in the USA.
Raspberry jam is traditional for Linzer cookies, but other fruit jams like strawberry, blueberry, or even lemon curd can also be used.
Linzer cookies can stay fresh in an airtight container at room temperature for up to 3 days.
Serving Suggestions and More Recipes
For more sweet treats perfect for Christmas time, try some of my other favorites: Gingerbread Pudding Dumplings, Sourdough Discard Cinnamon Buns, One-Bowl Vegan Chocolate Chip Cookies, or a cozy Maple Cinnamon Latte.
This Vegan Linzer Cookies recipe is perfect for holiday baking or as a thoughtful gift. Its classic flavors and festive appearance make it a delightful treat for sharing with loved ones. If you enjoy this recipe, I would be super grateful if you could leave a star rating and review—it helps the algorithm share my recipes with more people! You can also tag me in your photos on Instagram @glowdiaries___, and I’ll reshare your posts to stories. I am so proud to see you make my recipes!
Vegan Linzer Cookies
Ingredients
- 1 cup All-purpose flour plus 2 Tbsp, (135g)
- 4 tablespoon Cornstarch (32g)
- 1 cup Powdered sugar (120g)
- 2/3 cup Blanched almond flour (80g)
- 1/2 teaspoon Baking powder (2g)
- 1/4 teaspoon Salt (2g)
- 6 tablespoon Coconut oil (90ml) melted and cooled
- 4 tablepoon Full fat Coconut milk (60ml)
- 1 teaspoon Vanilla extract (5ml)
- 1 teaspoon Almond extract (5ml) optional
To assemble:
- 1/3 cup Raspberry jam (113g)
- 2 tablespoon Powdered sugar (15g)
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, powdered sugar, almond flour, baking powder, and salt until evenly combined and free of lumps.
- In a separate small bowl or measuring cup, whisk together the melted coconut oil, coconut milk, vanilla, and almond extract (if using).
- Pour the wet mixture into the dry ingredients and stir until fully combined. The dough should be soft and pliable – if it seems too dry or crumbly, add an extra tablespoon of coconut milk and mix again. Avoid over moistening.
- Shape the dough into a flat disc, wrap it in plastic wrap, and chill for 10–15 minutes. Don’t chill for longer, or the dough may become too firm to roll. If it does firm up too much, let it sit at room temperature for a few minutes before using.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Roll the dough out between two sheets of parchment paper (not on a floured surface) to about ¼ inch (6mm) thickness.
- Use a 2-inch (5cm) cookie cutter to cut out shapes. In half of the cookies, cut a small center hole using a ½–1 inch (1–2cm) round cutter or the wide end of a piping tip.
- Gather and reroll dough scraps as needed, but avoid re-rolling more than once to prevent the cookies from becoming tough.
- Place cookies 1 inch (2.5cm) apart on the prepared baking sheets. Bake for 9–11 minutes, or until the cookies are just dry to the touch and slightly golden around the edges.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the cookies with cut-out centers generously with powdered sugar. Flip the full-bottom cookies over and spread about 1 teaspoon of raspberry jam in the center. Top each one with a sugar-dusted cookie and press gently to sandwich.
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