Every time I make these cookies, my kitchen feels instantly festive.
These vegan Linzer cookies are buttery (without the butter!), tender, lightly spiced, and filled with a bright jam center that looks like a little stained-glass window.
They’re the kind of cookie that makes people go “Wait… these are vegan?” because they taste just as melt-in-your-mouth as the classic version.
If you’re looking for a holiday baking project that’s actually easy, super pretty, and guaranteed to impress, this recipe is exactly that.
Tips to Make It Even More Delicious
- Use a thick jam so it doesn’t ooze out; seedless raspberry or strawberry works beautifully.
- Chill the dough, don’t skip this step. It keeps the cookies from spreading.
- Almond flour gives that authentic Linzer flavor, but if you don’t have it, you can grind blanched almonds in a blender.
- Store the cookies in an airtight container; they actually taste even better the next day.
- If you need tools, I love these: cookie cutters , offset spatula , silicone baking mats , and a good stand mixer for perfect dough every time.
Vegan Linzer Cookies
Course: DessertDifficulty: Easy18
cookies12
minutes20
minutesIngredients
1 cup vegan butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour
½ teaspoon cinnamon
¼ teaspoon salt
½ cup raspberry or strawberry jam (thick, high-quality jam works best)
Optional powdered sugar for dusting
Directions
- In a large bowl, cream the vegan butter and powdered sugar until smooth using a hand mixer or stand mixer, then add the vanilla and mix just until combined. In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt, then gently add the dry mixture into the butter mixture and mix until a soft dough forms — it should feel buttery but not sticky.
- Divide the dough in half, flatten into discs, wrap them, and chill for 20–30 minutes so the cookies hold their shape and bake evenly while staying tender. After chilling, preheat your oven to 350°F (180°C), line two baking sheets with parchment paper, then roll the dough to about ⅛–¼ inch thickness and cut out your shapes. Cut out a center on half of them for the classic Linzer design, arranging all cookies evenly on the trays.
- Bake for 10–12 minutes or until the edges are just barely golden; Linzer cookies should stay pale for that soft, delicate texture. Let them cool completely, then spread a small amount of jam on the solid cookies, place the cut-out cookies on top, and gently sandwich them together. Add a dusting of powdered sugar if you want that snowy Christmas look.
Notes
- This goes so beautifully with a glass of hot black coffee.
Variations and Substitutes
- Swap raspberry jam for apricot, blackberry, or cherry for a completely different flavor.
- For a chocolate version, add 1 tablespoon cocoa powder to the dough and fill with chocolate spread.
- Gluten-free flour blend can work, just choose one labeled 1:1 for baking.
- Add orange zest to the dough for a citrusy holiday twist.
- Use heart, star, or snowflake cutters to change the vibe for different celebrations.
Conclusion
These vegan Linzer cookies are one of those recipes that instantly make your kitchen feel magical.
They’re beautiful, impressive, and surprisingly easy, and they taste like the kind of dessert you’d serve with hot cocoa while sitting under a cozy blanket.
Whether you’re baking them for a party, packing them into cookie boxes, or just making them for yourself (honestly, the best reason), they’ll bring you that perfect bit of holiday joy in every bite.
