Vegan Linzer Cookies (nut-free)

A stack of three Vegan Strawberry Jam Linzer Cookies

5 from 1 vote

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.

Prep Time30

Cook Time13

Chill Time1

Total Time1 43

Course: Dessert

Cuisine: Austrian

Diet: Vegan, Vegetarian

Servings: Cookie Sandwiches

Calories: 93kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Large Bowl
2 Baking Sheets
Parchment Paper
Plastic Wrap
Measuring Cups and Spoons
1 Rolling Pin

Ingredients

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

Instructions

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

Notes

Bake the cookie tops and bottoms separately. The tops will take less time to bake than the bottoms.

To store: place the cookies into an airtight container and store at room temperature for up to 4 days. I don't recommend freezing the filled cookies.

To make ahead of time: make the cookie dough and store it in the refrigerator for up to 3 days.

Or, bake the cookies and freeze them unfilled for up to a month. Then allow the cookies to come to room temperature before filling and sandwiching.

Nutrition