These Vegan Linzer Cookies are easy, delicious and made without almond flour making them nut-free! They only require 9 ingredients and are easy to make, yield crisp, light and delicious cookies that are filled with jam.
But for certain cookies, you have to go thin and crisp. And these strawberry jam-filled Vegan Linzer Cookies are one of those times.
Why You'll Love This Recipe
These Vegan Linzer Cookies are:
- Easy to make
- Delicious with any type of jam in the center
- And made without almond flour which makes them perfect for any crowd
Flour: Regular All Purpose Flour, here. I always recommend King Arthur brand.
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.
Strawberry Jam: I love Bonne Maman.
Feel free to leave the lemon zest out of this recipe if you don't have it.
It adds a nice lemon flavor Vegan Linzer Cookies and complements the strawberry jam, but they will still be delicious without it!
You can also skip the powdered sugar if you like. Its really just for looks.
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!
How to Make the Cookies
- Cut the vegan butter into the dry ingredients.
2. Work the vegan cream cheese, non-dairy milk and vanilla in until a a dough forms.
3. Press the dough into two discs, wrap with plastic and chill.
4. Roll the dough out to about ⅛" and cut out linzer cookie tops and bottoms.
5. Place the cookie bottoms on a tray and bake until golden.
6. Place the cookie tops on a separate tray to bake as they will bake faster.
7. Top each cookie bottom with jam.
8. And dust the tops with powdered sugar before sandwiching them with the cookie bottoms.
Place the cookies in an airtight container and store at room temperature for up to 4 days. I do not recommend freezing the filled cookies.
Make the dough ahead of time and store it in the refrigerator for up to 3 days. Or bake the cookies and freeze them without the filling for up to a month. Then, allow them to come to room temperature and fill them with jam.
Traditionally, almond flour keeps linzer cookies light and crisp. To keep the same texture without using almond flour, I used the method of cutting the butter into the dry ingredients before adding any wet ingredients. This coats all the flour with fat and keeps the cookies from becoming tough.
Expert Recipe Tips
To cut the cookie tops, first use the same two-inch cookie cutter as the buttoms. Then, use a 1-inch cutter to cut a hole in the center of each cookie round.
Place the cookie tops and on a separate baking sheet from the cookie bottoms because they bake faster.
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Vegan Linzer Cookies (nut-free)
- 1 Large Bowl
- 2 Baking Sheets
- Parchment Paper
- Plastic Wrap
- Measuring Cups and Spoons
- 1 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. *See Note
- 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