Vegan Linzer Cookies
These vegan Linzer cookies are soft, nutty, and just the right amount of sweet.
They’ve got that classic buttery feel—without the butter—and the prettiest little jam peekaboo center.
They’re fun to make and even better to eat.
If you’ve never made Linzer cookies before, don’t worry.
I’ve broken it down step-by-step with everything you need to make them perfect on the first try.
Why I Love This Recipe
I make these every winter, usually around the holidays, but honestly, they’re great anytime you want something cozy and special. They’ve become my go-to cookie when I want to impress without stress. I’ve even brought them to a cookie exchange and didn’t tell anyone they were vegan—no one could tell.
- The texture is soft but still holds the shape perfectly.
- The almond flour adds a rich, nutty flavor.
- The raspberry jam adds just the right tart-sweet pop.
- No one misses the dairy or eggs—promise.
What You’ll Need
- 1 cup almond flour
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan butter (softened, not melted)
- ½ cup powdered sugar (plus more for dusting)
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tsp vanilla extract
- ½ cup raspberry jam
Pro Tips
- Chill your dough before cutting—it keeps the cookie shapes clean and crisp.
- Use a metal cookie cutter for the cleanest edges.
- Don’t overfill the jam or it’ll squish out the sides.
- Dust the tops before assembling to keep the jam looking neat.
- Bake cookies of the same size on the same tray so they cook evenly.
Tools Required
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Hand or stand mixer
- Rolling pin
- Cookie cutters (round and small heart or circle for cutouts)
- Baking sheet
- Parchment paper
- Cooling rack
- Fine mesh sieve (for powdered sugar)
Substitutions and Variations
- Swap raspberry jam for strawberry, apricot, or blueberry.
- Sub almond flour with hazelnut flour for a deeper nutty taste.
- Use gluten-free all-purpose flour to make them gluten-free.
- Don’t want to cut shapes? Make sandwich cookies without the peekaboo top.
Make-Ahead Tips
- Dough can be made up to 3 days ahead and stored in the fridge.
- Baked cookies (unfilled) can be stored in an airtight container for 4 days and filled the day of serving.
Instructions
Makes: 12–14 sandwich cookies
Total Time: 1 hour (including chill time)
Step 1: Make the flax egg
In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5–10 minutes until it gels.
Step 2: Cream butter and sugar
In a large bowl, beat ½ cup vegan butter (softened) with ½ cup powdered sugar until light and fluffy.
Step 3: Add flax egg and vanilla
Add the flax egg and 1 tsp vanilla extract to the creamed mixture. Beat until smooth.
Step 4: Mix dry ingredients
In a separate bowl, whisk together 1 cup almond flour, 1 ¼ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
Step 5: Combine wet and dry
Add the dry ingredients to the wet mixture. Mix until a soft dough forms.
Step 6: Chill the dough
Flatten dough into a disc, wrap it in parchment, and chill in the fridge for 30 minutes.
Step 7: Roll and cut
Roll out chilled dough to ¼ inch thick. Cut out circles and use a smaller cutter to make cutouts in half of them.
Step 8: Bake
Place cookies on a baking sheet lined with parchment. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.
Step 9: Fill and dust
Dust the top cookies (with cutouts) with powdered sugar. Spread ½ tsp raspberry jam on the bottom cookies. Sandwich them together.
Leftovers and Storage
Store assembled cookies in an airtight container at room temp for 2 days or in the fridge up to 5 days. For best texture, eat within 3 days.
Macros (Per Sandwich Cookie)
Approximate values:
- Calories: 180
- Fat: 9g
- Carbs: 22g
- Protein: 3g
- Sugar: 10g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The almond flour adds fat and moisture that replaces butter’s role in traditional Linzer cookies. The flaxseed creates binding like an egg would. Chilling the dough helps prevent spread so the cookies hold their cute shape while baking. Powdered sugar keeps the dough tender compared to granulated sugar.
Common Mistakes
- Not chilling the dough: It gets sticky and tough to work with.
- Rolling too thin or thick: Too thin = crispy, too thick = underbaked middles.
- Overbaking: These bake fast! Pull them when edges are just golden.
- Too much jam: It’ll squish out and make a mess.
What to Serve With
- Hot tea or coffee
- A scoop of dairy-free vanilla ice cream
- Fresh berries on the side
- Almond milk latte
FAQ
Can I freeze these cookies?
Yes! Freeze the unfilled cookies in a sealed container up to 2 months. Fill with jam after thawing.
Can I make them gluten-free?
Yep—use a 1:1 gluten-free flour blend in place of the all-purpose flour.
What’s the best jam to use?
Seedless raspberry or strawberry works best because it spreads smooth and stays in place.
How long do they stay fresh?
Best in the first 2–3 days. After that, they soften a bit but still taste great.
Final Thoughts
These vegan Linzer cookies are one of those bakes that look way fancier than they are. They’re fun to make, pretty on a plate, and seriously tasty. Once you try them, you’ll want to keep them in your regular cookie rotation. Give them a go, and let me know how they turned out for you in the comments!
