These Vegan Strawberry Jam Linzer Cookies are easy, delicious and nut free! These little strawberry sandwich cookies are the perfect treat.Jump to Recipe
These cookies are the perfect little cookie treat. They only require 9 ingredients and are easy to make yield crisp, light and delicious cookies that are filled with jam.
Flour: Regular All Purpose Flour, here. I always recommend King Arthur brand.
Sugar: Granulated sugar makes these cookies light and crisp.
Lemon Zest: This adds lemon flavor to the cookies which complements the strawberry jam nicely.
Vegan Butter: I recommend Soy-Free Earth Balance Buttery Sticks for this recipe.
Dairy-Free Cream Cheese: I used Trader Joe's brand today, but I also recommend Tofutti.
Vanilla: For background flavor.
Dairy-Free Milk: I used oat milk, but any non dairy milk will work.
Powdered Sugar: For dusting onto the cookie tops.
Strawberry Jam: I love Bonne Maman.
These Vegan Strawberry Jam Linzer Cookies are super easy to make.
First, combine the dry ingredients in a large bowl.
Then, cut the butter in with your fingers until the mixture has the texture of coarse meal.
Next, add the cream cheese and vanilla and work the cream cheese in with your fingers until its no longer visible.
Now, add the non-dairy milk and stir together with a spatula until the dough comes together.
Finally, separate the dough into two portions, shape them into discs, wrap them and chill them.
How to Cut the Cookie Tops and Bottoms
To cut the tops and bottoms of these Vegan Strawberry Jam Linzer Cookies, first flour a work surface.
Then, roll one disc out until its about an eighth of an inch thick- about the thickness of pie dough.
Next, use a two inch cookie cutter to cut the cookie bottoms and transfer them to a tray.
To cut the cookie tops, follow the same steps, but after using the 2 inch cutter, use a 1 inch cutter to cut a hole in the center of each cookie round.
My Favorite Cookie Cutters
I have this cookie cutter set from Ateco. I love that there are many different sizes. And even up to a biscuit sized cutter!
Use any jam you have on hand in these vegan and nut free linzer cookies.
I love strawberry, but blueberry and raspberry would both be delicious!
Feel free to leave the lemon zest out of this recipe if you don't have it.
It adds a nice lemon flavor Vegan Strawberry Jam Linzer Cookies, but they will still be delicious without it!
You can also skip the powdered sugar if you like. Its really just for looks.
Top Recipe Tip
Place the cookie tops and on a separate baking sheet from the cookie bottoms because they bake faster.
Store these Vegan Strawberry Jam Linzer Cookies in an airtight container at room temperature for up to 4 days.
I do not recommend freezing these cookies.
Looking for More Strawberry Recipes?
Vegan Strawberry Tart by: Love and Lemons
Vegan Strawberry Jam Linzer Cookies
- 1 Large Bowl
- 2 Baking Sheets
- Parchment Paper
- Plastic Wrap
- Measuring Cups and Spoons
- Rolling Pin
- 1 ¼ Cup All Purpose Flour
- ⅓ Cup Granulated Sugar
- Zest of Half a Lemon
- 6 tablespoon Dairy-Free Butter, cold, cut into ¼" cubes
- 2 tablespoon Non-Dairy Cream Cheese
- 1 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
To Top and Fill
- 1 tablespoon Powdered Sugar Optional
- ¼ Cup Strawberry Jam
Mix the Dough
- In a large bowl, combine flour, sugar and lemon zest.1 ¼ Cup All Purpose Flour, ⅓ Cup Granulated Sugar, Zest of Half a Lemon
- Add the cold cubed non dairy butter into the bowl, and work the butter into the dry ingredients using your fingers, until the mixture resembles a coarse meal. You don't want big butter chunks left, here.6 tablespoon Dairy-Free Butter, cold, cut into ¼" cubes
- Next, add the cream cheese and vanilla and work the cream cheese into the mix with your fingers until its well incorporated.2 tablespoon Non-Dairy Cream Cheese, 1 teaspoon Vanilla Extract
- Then add the milk and use a spatula to stir until the dough can be pressed together.2 tablespoon Non-Dairy Milk
- Split the dough in two, and press each portion into a disc. Wrap with plastic wrap and place in the refrigerator until firm and chilled. At least 1 hour.
Roll and Bake
- Preheat oven to 350* F. Line two baking sheets with parchment.
- Lightly flour a work surface and remove one dough disc from the refrigerator.
- Roll dough out to about ⅛th of an inch, then cut rounds using a 2 inch cookie cutter. Transfer cookies to one of the baking sheets, and press the dough scrap back together and wrap it again with plastic and return it to the refrigerator.
- Roll the second disc out to ⅛ of an inch and use the same 2 inch cutter to cut rounds. Then, use a 1 inch cutter to cut a circle into the center of each cookie. Transfer the linzer tops to the second tray, then press the scrap together, wrap it with plastic and place in the refrigerator.
- Repeat rolling and cutting, being sure to end up with the same amount of cookie tops as cookie bottoms. You will get about 20 of each.
- Bake cookies one sheet at a time for 10-14 minutes or until the cookies are light golden brown. NOTE: the tops will take less time than the bottoms.
- Allow to cool completely.
Sandwich the Cookies
- Add powdered sugar into a fine mesh strainer and sprinkle it over the cookie tops.1 tablespoon Powdered Sugar
- Top each cookie bottom with ½-1 teaspoon of strawberry jam, then place a top on and serve.¼ Cup Strawberry Jam