If you adore the charm of traditional European holiday cookies but want to keep things entirely plant-based, then this Vegan Linzer Cookies (Linzer Plätzchen) Recipe is exactly what you’ve been dreaming of. Imagine buttery, tender almond-infused cookie layers sandwiching vibrant raspberry and apricot jam, all dusted with delicate powdered sugar—pure magic baked right in your kitchen. These cookies not only celebrate classic flavors with a vegan twist, but they also bring a festive spirit and irresistible aroma that makes every bite feel like a warm hug from an old friend.
Ingredients You’ll Need
Every ingredient here plays a pivotal role in creating those perfect Vegan Linzer Cookies (Linzer Plätzchen). From the smooth texture of vegan butter to the nutty depth of ground almonds, each addition contributes to the cookie’s flavor, structure, and visual appeal.
- Vegan butter (150 g, softened): Provides richness and helps achieve that tender, melt-in-your-mouth crumb.
- Granulated sugar (100 g): Sweetens the dough just right and aids in creaming with the butter for a light texture.
- Vanilla extract or vanilla bean paste (2 teaspoons): Adds a warm, aromatic note that elevates the overall flavor profile.
- All-purpose flour (180 g, sifted): The backbone of the cookies, responsible for structure and chewiness.
- Ground almonds (125 g): Introduces a nutty flavor and tender crumb that is signature to Linzer cookies.
- Sea salt (½ teaspoon): Balances sweetness and enhances the other flavors beautifully.
- Raspberry jam (150 g): Offers a tart, fruity burst that pairs perfectly with the cookie’s richness; strawberry jam works well too!
- Apricot jam or marmalade (150 g): Adds a sweet and slightly tangy layer, perfect for brushing on the base cookies.
- Powdered sugar (25 g): For that classic dusting that makes these cookies visually irresistible.
How to Make Vegan Linzer Cookies (Linzer Plätzchen) Recipe
Step 1: Cream the Butter and Sugar
Start by giving your softened vegan butter a good whisk with an electric mixer until it becomes light and airy—this is key for a tender, delicate cookie. Gradually add the granulated sugar and vanilla extract, continuing to whisk until the mixture is fluffy and well combined. This step sets the stage for that soft, buttery texture we love.
Step 2: Combine Dry Ingredients and Form the Dough
Gently fold in the sifted flour, ground almonds, and sea salt into your butter mixture using a rubber spatula. Avoid overmixing—just enough to bring everything together in a cohesive dough. Shape the dough into a flat disc, wrap it tightly in cling film, and pop it into the fridge to chill and firm up. This chilling helps the cookies hold their shape during baking.
Step 3: Prepare for Baking
Preheat your oven to 180°C/356°F fan or 200°C/392°F conventional and line your baking trays with parchment paper. Having everything ready before rolling and cutting ensures a smooth baking process.
Step 4: Roll Out the Dough
Lightly dust your work surface and rolling pin with flour to prevent sticking, then roll out the chilled dough to about 1 cm thickness. Keep it even to ensure consistent baking and perfect texture throughout each cookie.
Step 5: Cut Out Cookies
Using a 2.5-inch Linzer cookie cutter, carefully cut out 19 full cookies and 19 lids with cut-out centers. Transfer these gently to your prepared trays using an offset spatula, spacing them about 2 inches apart. If you need to bake in batches, place any spare dough-cut cookies back in the fridge separated by parchment sheets to keep them firm.
Step 6: Bake to Perfection
Bake the bottom cookie layers for 10 minutes and the lid pieces for about 8 minutes—they bake slightly quicker due to their thinner shape. Once baked, let them cool on the trays for 5 minutes before transferring to a cooling rack to fully set. This careful cooling prevents breakage and keeps the cookies tender and crisp.
Step 7: Assemble Your Linzer Cookies
Dust the lid cookies with powdered sugar for that iconic festive look. If your jams are thick, warm them slightly to make spreading easier. Brush the base cookies with apricot jam, then spoon 1-2 teaspoons of raspberry jam into the center before sandwiching the powdered lid on top. This layer of fruity sweetness creates every bite’s perfect balance.
Step 8: Store and Enjoy
Allow the cookies to set a bit before storing them in an airtight container at room temperature. They keep for 2-3 days perfectly, or you can refrigerate for up to two weeks, making them ideal for holiday gifting or enjoying slowly over time.
How to Serve Vegan Linzer Cookies (Linzer Plätzchen) Recipe
Garnishes
A light sprinkle of powdered sugar not only makes your Vegan Linzer Cookies (Linzer Plätzchen) Recipe look festive but also adds a gentle sweetness and texture contrast. For an extra touch, add a few fresh raspberries on the serving platter or a small mint leaf atop each cookie for a pop of color and freshness.
Side Dishes
These cookies pair beautifully with a hot cup of spiced chai tea, a creamy vanilla almond milk latte, or even a robust black coffee. Their rich texture and vibrant fruit flavors balance the warmth and slightly bitter notes of these drinks, creating a delightful marriage of flavors.
Creative Ways to Present
Arrange these Vegan Linzer Cookies (Linzer Plätzchen) Recipe beauties on a rustic wooden board layered with festive greenery like pine branches or holly for a Christmas-inspired vignette. You can also stack them tied with a red gingham ribbon as charming edible gifts or place them delicately in pastel-colored tins to surprise loved ones.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers of the Vegan Linzer Cookies (Linzer Plätzchen) Recipe, store them in an airtight container at room temperature for up to three days. They stay wonderfully soft and maintain their lovely jam-filled center without drying out.
Freezing
To enjoy these treats longer, freeze assembled cookies in single layers separated by parchment paper inside an airtight container. When you want a sweet pick-me-up, simply thaw at room temperature for a couple of hours—still delicious and fresh tasting.
Reheating
If you prefer your cookies slightly warm, pop them in a preheated oven at 150°C/300°F for 5 minutes. This enhances the aroma and softens the jam just a touch without compromising the cookie’s integrity.
FAQs
Can I use different types of jam?
Absolutely! While raspberry and apricot jams are classic for Linzer cookies, you can experiment with strawberry, blackcurrant, or even fig jam. Just choose jams that have good spreadability and complementary flavors.
Is it necessary to chill the dough?
Yes, chilling the dough is crucial. It firms up the fats, prevents spreading during baking, and makes it easier to handle when rolling out, ensuring your cookies keep their perfect shape.
Can I substitute ground almonds with another nut flour?
Yes, you can try ground hazelnuts or walnuts for a unique twist. Keep in mind that different nuts may alter the flavor and texture slightly, but will still deliver delicious results.
How long do these cookies keep fresh?
Stored properly in an airtight container, these Vegan Linzer Cookies (Linzer Plätzchen) Recipe last 2-3 days at room temperature and up to 2 weeks refrigerated. Their flavor often deepens after a day or so.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend if desired, but expect a slight change in texture.
Final Thoughts
I can’t recommend enough giving this Vegan Linzer Cookies (Linzer Plätzchen) Recipe a try, especially if you love the cozy traditions of homemade cookies with a compassionate twist. The balance of nutty crumb, fruity jam, and gentle sweetness is utterly irresistible and perfect for sharing with friends and family. So grab your rolling pin and get baking—these cookies might just become your new favorite holiday classic!
Print
Vegan Linzer Cookies (Linzer Plätzchen) Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 19 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegan
Description
These Vegan Linzer Cookies are a delicious plant-based twist on the classic Austrian Linzer Plätzchen. Featuring a buttery almond dough filled with luscious raspberry or apricot jam, these cookies are perfectly tender, subtly sweet, and dusted with powdered sugar for a festive finish. Ideal for holiday gatherings or a special treat, they’re made without any animal products and offer a delightful balance of textures and flavors.
Ingredients
Cookie Dough
- 150 g vegan butter (block-style), softened
- 100 g granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 180 g all-purpose flour, sifted
- 125 g ground almonds
- ½ teaspoon sea salt
Fillings and Topping
- 150 g raspberry jam (or strawberry jam)
- 150 g apricot jam (or marmalade)
- 25 g powdered sugar
Instructions
- Cream the butter and sugar: Place the softened vegan butter in a large mixing bowl. Using an electric whisk or paddle attachment on a mixer, beat the butter for 2-3 minutes until light and airy. Add the granulated sugar and vanilla extract, then continue whisking for another 1-2 minutes to combine until the mixture is creamy.
- Mix the dough: Fold in the sifted all-purpose flour, ground almonds, and sea salt using a rubber spatula until just combined. Knead the dough gently to bring it together and shape it into a ball.
- Chill the dough: Flatten the dough ball into a disc shape, wrap it tightly with cling film, and place it in the refrigerator to chill for at least 30 minutes. This helps the dough firm up, making it easier to roll out.
- Preheat and prepare baking trays: Heat the oven to 180°C fan (356°F) or 200°C conventional (392°F). Line two baking trays with parchment paper and set them aside.
- Roll out the dough: Lightly dust your work surface and rolling pin with flour. Roll out the chilled dough to about 1 cm (approximately 0.4 inches) thickness to ensure even baking and the characteristic texture of Linzer cookies.
- Cut out cookies: Using a 2.5-inch Linzer cookie cutter, cut out 19 base cookies and 19 matching lids with the hallmark window cutout. Use an offset spatula to transfer the cookies carefully onto separate baking trays, leaving about 2 inches of space between each cookie to allow for spreading. If your trays are small, work in batches. Store cut cookies in the refrigerator if baking multiple batches.
- Bake the cookies: Place the base cookies in the oven and bake for 10 minutes. Bake the lid cookies for 8 minutes. Once baked, let them cool on the trays for 5 minutes before transferring the parchment paper with cookies to cooling racks. Allow the cookies to cool completely for 15-20 minutes before assembly.
- Assemble the Linzer Cookies: Dust the lid cookies (the cutout tops) generously with powdered sugar. Warm the jams slightly in a saucepan or microwave if thick to make spreading easier. Spread a thin layer of jam on the flat base cookies, then spoon 1-2 teaspoons of jam into the center. Sandwich a powdered sugar-dusted lid cookie on top gently to avoid breaking.
- Storage: Store assembled Linzer cookies in an airtight container at room temperature for 2-3 days or refrigerate for up to 2 weeks to keep them fresh and flavorful.
Notes
- Use block-style vegan butter that is properly softened for best creaming results.
- You can substitute raspberry jam with strawberry jam if preferred.
- For a citrusy twist, apricot jam or marmalade can be used as an alternative filling.
- Make sure to chill the dough sufficiently to prevent spreading during baking.
- Handle the cookies carefully during assembly as the dough is delicate.
- Cooling the cookies completely before assembly ensures the powdered sugar topping stays intact and the jam doesn’t make the cookies soggy.
