Description

These Vegan Linzer Cookies are a delightful twist on the classic Linzer Plätzchen, made entirely without animal products. Featuring a tender almond-infused buttery dough filled with luscious raspberry or apricot jam, these cookies are perfect for festive occasions or everyday indulgence. The delicate cut-out tops dusted with powdered sugar add an elegant touch to this charming treat.

Ingredients

Scale

Cookie Dough

150 g vegan butter (block-style, softened)
100 g granulated sugar
2 teaspoons vanilla extract or vanilla bean paste
180 g all-purpose flour (sifted)
125 g ground almonds
½ teaspoon sea salt

Filling & Topping

150 g raspberry jam or strawberry jam
150 g apricot jam or marmalade
25 g powdered sugar for dusting

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Instructions

Cream the butter and sugar: Add the softened vegan butter to a large mixing bowl and use an electric whisk or paddle attachment on a mixer to beat the butter for 2-3 minutes until light and airy. Add the sugar and vanilla extract and whisk together for another minute or two until fully creamed.
Form the dough: Fold in the sifted flour, ground almonds, and sea salt using a rubber spatula until combined. Knead the mixture gently into a ball, then flatten it into a disc. Wrap the dough tightly in cling film and refrigerate for at least 30 minutes to chill and firm up.
Preheat the oven and prepare trays: Heat the oven to 180°C (356°F) fan or 200°C (392°F) conventional. Line baking trays with parchment paper and set aside.
Roll out the dough: Lightly flour your work surface and rolling pin. Roll out the chilled dough to approximately 1 cm thick, ensuring an even thickness for consistent baking.
Cut the cookies: Using a 2.5-inch Linzer cookie cutter, cut out 19 solid cookies and 19 cut-out lids with the decorative center. Transfer cookies to separate baking trays using an offset spatula, leaving 2 inches between them. If trays are small, cut all cookies then refrigerate until ready to bake.
Bake the cookies: Bake the solid base cookies for 10 minutes and the cut-out lids for 8 minutes. Remove from the oven and allow cookies to cool on the trays for 5 minutes, then carefully transfer the parchment paper with cookies onto cooling racks. Let cool completely for 15-20 minutes.
Assemble the cookies: Dust the cut-out top cookies with powdered sugar. Warm your chosen jam slightly if thick to make spreading easier. Brush the base cookies with a thin layer of jam, then spoon 1-2 teaspoons of jam into the centers. Sandwich each base with a sugar-dusted lid cookie.
Store properly: Place assembled cookies in an airtight container. Store at room temperature for 2-3 days or refrigerate for up to 2 weeks to maintain freshness.

Notes

Make sure vegan butter is softened to ensure easy creaming with sugar.
Warming the jam slightly makes it easier to spread uniformly on the cookies.
Cut all cookies at once and refrigerate extra dough or cut-outs to maintain firmness during baking.
Use parchment paper to easily transfer cookies from trays to cooling racks.
Cookies will keep well refrigerated; bring to room temperature before serving for best flavor.