These Vegan Linzer Cookies are soft sugar cookies filled with raspberry jam. They’re made with just 5 ingredients and lots of love! What else do you need to cheer up your Christmas celebrations!
I’m obsessed with cookies this time of the year, don’t you? They seem the perfect edible and sweet decorations for any Christmas table. December is synonym of celebrations, joy, family gatherings and, of course, delicious and pretty desserts.
These cookies are not overly sweet, so you can eat them just as they are or sandwich them together with your favorite jam. I love all sorts of jams although I must say I have a weakness for raspberry jam. Love its color and texture, needless to say, its sweet and tangy taste pairs wonderfully with these cookies.
Anyway, if you happen to try filling these cookies with another jam flavor and it works for you lets us know in the comments below.
Vegan butter. I use margarine. Any plant based butter will work for this recipe. I haven’t tried to make them with coconut oil, if you do so, make sure the oil is not melted.
Sugar. I use white granulated sugar but caster sugar or cane sugar are also suitable for this recipe.
Vanilla. If you can’t get your hands on pure vanilla extract, clear or vanilla imitation will do the trick too. Pure vanilla has a richer flavour though.
Flour. All-purpose normal flour (or plain flour) is what I normally use for this recipe. If you would like to make them gluten-free, use gluten free all-purpose flour at a ratio of 1:1.
Raspberry Jam. I either use homemade or store-bought jam, depending on the availability of fresh raspberries and the time I have to cook. Anyway, as much as I love homemade, I’ve found there are great brands that make fantastic jams.
How to make Vegan Linzer Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process.
- First, line two cookie sheets with parchment paper and set aside.
- Beat together the butter and sugar. Add the vanilla and mix until just combined.
- Add flour and salt. Mix until the flour has incorporated and the batter looks smooth.
- Transfer the dough to a floured surface, divide and flat to make two discs. Wrap with cling film. Refrigerate for 30 minutes. Once out of the fridge, cover the dough with another parchment paper and roll out ⅙ inch (6mm) thick.
- Preheat oven to 350ºF / 175 ºC. Cut out your cookies, place on the prepared cookie sheets and bake for 13-15 minutes.
- Let cool. Spread a spoon of jam on half the cookies and cover them with the remaining cookies to make a sandwich. You can dust with icing sugar for the final touch.
Tips on how to make the Best Cookies
Linzer cookies are one of the easiest, most elegant and festive cookies. They are, at the same time, totally customizable for any celebration you may have.
All you need is a round cookie cutter or cake ring mold (you know, those used for beautifully plating cake rice or cake meat when you want to impress your guests 😉 ), ideally between 2.5- 3 inch (6.4-7.5 cm) diameter and an alphabet cookie cutter set, preferably made of stainless steel.
I chose the “Merry Christmas” message, as it couldn’t be otherwise for this time of the year. “Congratulations…” or “Happy New Year” will look wonderful as well.
- 1 cup plus 2 tablespoons (250 grams) vegan butter
- 1 ¼ cups sugar (250 grams) white sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 3 ½ cups all-purpose flour (470 grams)
- 1 cup raspberry jam
- First, line or grease and flour two cookie sheets with parchment paper. Set aside.
- In a large mixing bowl or the bowl of your stand mixer, beat together the butter and sugar until just incorporated and a bit creamy. Don’t over beat or your cookies will spread while baking. Add the vanilla and mix to combine.
- Sift in flour and salt. Mix until the flour has incorporated and the dough looks smooth. At that point the dough comes together and clumps around the paddle attachment. Your dough is ready.
- Transfer the dough to a floured surface, divide in two and flat them to make discs. Wrap with cling film and refrigerate for 30 minutes.
- Preheat oven to 350ºF / 175 ºC.
- Once out of the fridge, cover the dough with another parchment paper and roll out ¼ inch (6mm) thick.
- Cut out your cookies, place on the prepared cookie sheets and bake for 13-15 minutes.
- Let cool on the cookie sheet to firm up. Spread a spoon of jam on half the cookies and cover them with the remaining cookies to make a sandwich. Press lightly.
- You can dust with icing sugar for the final touch. Enjoy!
GLUTEN FREE: If you would like to make them gluten-free, use gluten free all-purpose flour at a ratio of 1:1.
STORE: Theses cookies can be stored on an airtight container at room temperature for up to 2-3 days. After that, it’s much better to refrigerate them, they will keep fresh for a week in the fridge.
FREEZE: You can freeze this cookies for up to 3 months. Place them in an air tight container in layers separated by parchment paper so they do not stick while freezing. Cover with lid and double wrap the container with cling film. Place in the freezer. Make sure to let them unthaw completely before eating.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure.