Vegan Linzer Cookies

Vegan Linzer Cookies are delightfully soft almond shortbread cookie and jam sandwiches, dusted with powdered sugar for a perfect sweet treat.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Method Oven

Prep Time 30

Cook Time 10

Chill Time 1 30

Total Time 2 10

Servings cookies

Calories 181kcal

Author Caitlin Shoemaker

Equipment

Cookie Cutters 1 2 1/2" round cutter and 1 1” smaller cutter
Rolling Pin
Bench Scraper

Ingredients

1 1/3 cups all purpose flour plus more for dusting
2/3 cup almond flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
1/2 cup cane sugar
zest of 1 lemon or orange
12 tablespoons salted vegan butter* at room temperature
1 tablespoon unsweetened dairy-free milk
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons powdered or confectioners’ sugar for dusting
raspberry or apricot jam* for filling (or sub another fruit or lemon curd)

US Customary - Metric

Instructions

Dry Ingredients: Add the flour, almond flour, cornstarch, and salt to a medium bowl and whisk until combined; set aside.
Wet Ingredients: Add the sugar and lemon or orange zest to a large bowl or stand mixer. Use your hands to massage the zest into the sugar until it is evenly distributed (this creates a stronger citrus flavor!). Add the butter and beat (using a handheld or stand mixer) over low speed until the butter is light and fluffy, 3 to 5 minutes. Scrape the sides of the bowl with a spatula as necessary. Add the milk, vanilla, and almond extracts and beat for 1 more minute.
Combine: Add the dry ingredients to the bowl and mix until the mixture is crumbly, but will pinch together. Try not to overmix.
First Chill: Divide the dough in half (I like to use my food scale for the most accurate results). Place each half on a sheet of plastic wrap; flatten into a disc and fully wrap. Refrigerate the dough for at least 1 hour, up to overnight.
Shape the Cookies: Line two baking sheets with parchment paper and set aside. Lightly flour a cutting board and rolling pin. Remove one disc of dough from the fridge, unwrap, and knead it on the cutting board for 30 seconds - 1 minute until it is pliable. Sprinkle the top of the dough with more flour and roll it out until it is about 1/4" thick. Use a round 2 1/2” cookie cutter to cut out your cookies, then use a smaller cookie cutter to cut out the center “window” of each cookie. Use a bench scraper or spatula to transfer each cookie to the baking sheet, leaving at least 1/2" of space between each cookie. Repeat with the remaining dough, dusting with more flour if necessary. Each disc of dough should make about 15 cookies.
Second Chill: Transfer the cookie sheet back to the refrigerator and chill for an additional 30 minutes. In the meantime, preheat the oven to 350F and repeat step 5 with the second disc of dough; this time, do not cut out the center window for each cookie (these will be the bottoms). Refrigerate the cut cookies for at least 30 minutes before baking.
Bake: Bake each baking sheet of cookies in the middle rack of the oven for 8 to 10 minutes, only until the bottoms of the cookies are slightly golden. Baking the cookies for less time will result in chewy cookies, while longer will make a more crunchy shortbread.
Cool: Remove the cookies from the oven and let sit on the baking tray for at 5 minutes to set, then transfer to a wire rack and let cool completely. Cool the cookie “tops” (center holes) and “bottoms” (solid circles) on separate wire racks, if possible.
Assemble: Place the powdered sugar in a sifter or fine metal sieve and dust it generously over the cookie tops. Assemble each Linzer cookie by spreading 1/2-1 teaspoon of jam over each cookie bottom, then sealing it with the powdered cookie top. Repeat with the remaining cookies.
Serve & Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you are concerned about your jam spoiling you can also store them in the refrigerator, but they will be more chewy.

Notes

Butter: If your butter is unsalted increase the salt in the recipe to 1/2 teaspoon.
Jam: It’s best to use a smooth fruit jam (vs. preserves) for this recipe; if your jam is too chunky the cookie tops will not sit evenly.
I have not tested this recipe with any gluten-free flours.

Nutrition