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Easy Vegan Linzer Cookies Recipe
Sweet, jammy, and buttery (without the butter, obvi), Vegan Linzer cookies are the almond shortbread cookies of your dreams—crisp, tender, and jam-packed with your favorite fruity spread. Straight outta Linz, Austria, they’re a sweet bite of history dusted in powdered sugar. Fair warning: if these cookies last longer than a day, you’re officially stronger than me.
Prep Time
14 mins
Cook Time
14 mins
Chilling Time
20 mins
Total Time
44 mins
Servings: 12 cookies
Calories: 221 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- ½ cup sugar
- ½ cup vegan butter
- ¼ teaspoon salt
- ½ teaspoon lemon zest optional
- ⅓ cup Unsweetened plant-based yogurt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup almond meal
To fill and dust:
- ¼ cup jam raspberry, strawberry, or apricot preserves
- 3 tablespoons powdered sugar
Instructions
- Either with a hand mixer in a large bowl, or in the bowl of a stand mixer fitted with a paddle attachment, cream the sugar, vegan butter, salt, and optional citrus zest until light and fluffy. Add the plant-based yogurt and vanilla extract, mixing until thoroughly combined.
- Add the all-purpose flour and almond meal. Mix on low speed until just combined (switching to a rubber spatula if mixing by hand), ensuring not to overmix.
- Transfer the dough to a sheet of parchment paper and place another sheet on top. Roll the dough to a thickness of ⅛-inch (about 3 mm) using a rolling pin. Place the rolled dough, still sandwiched between the parchment sheets, on a baking sheet and refrigerate for 20 minutes until firm.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using Linzer cookie cutters, fluted round cookie cutters, or the rim of a small glass, cut out the cookies. Make half plain and half with a heart (or other shape) cut-out in the center. Arrange the cookies on the prepared baking sheets. Place the baking sheet in the freezer for 3-5 minutes to firm the dough again.
- Bake for 8-10 minutes, keeping a close eye to ensure the edges do not brown. Let the cookies cool completely on a wire rack.
- Dust the cookies with the heart cut-outs lightly with powdered sugar. Spread the jam evenly onto the flat side of the plain cookies. Sandwich the cookies together with the powdered sugar-dusted heart cookies on top.
- Store the finished cookies in an airtight container in the refrigerator for up to 1 week. If the powdered sugar dissolves, re-dust the stored cookies again before serving.
Cup of Yum
Notes
- 🥶 License to Chill
- Chill the dough before rolling and after cutting to keep its shape during baking. If it softens while you work, refrigerate it briefly to firm up.
- 📏 Rollin’ in the Dough
- Stick to ⅛ inch (about 3 mm) for crisp cookies or ¼ inch (about 6 mm) for softer ones. Keep the dough even to avoid overbaked edges or undercooked centers.
- 💔 Don’t Break My Tart
- Gently place powdered sugar tops on jam-covered bottoms. These cookies are fragile, so let the jam do the sticking without pressing too hard
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.04g
Sodium
113mg
(5%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
360IU
(7%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Sodium | 113mg | 5% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.