These classic buttery and nutty cookies with a jam filling are always a favorite around the holidays. These vegan Linzer cookies are filled with apricot preserves and a touch of Amaretto! These beautiful cookies take some time to make, but they’re well worth the effort.
Christmas is literally around the corner, and I wanted to get this recipe posted before it’s too late. However, you can enjoy these vegan Linzer cookies year-round, not only over the holidays. The cute heart shapes are perfectly suitable for Valentine’s Day!
Vegan Linzer cookies are one of my favorite cookies to enjoy over the holidays. There are a few tips and tricks to make the process of making these cookies easier. Plan to set aside a morning or an afternoon to make these.
What equipment is needed
- Small and medium mixing bowls
- A spatula
- Measuring spoons
- A hand mixer
- Plastic wrap and parchment paper or two silicone baking mats
- Two baking trays
- Rolling pin
- Linzer cookie cutters
- Offset spatula optional, but nice to have
How to make vegan Linzer cookies
As I mentioned earlier, there are a few tips to make the process go smoothly. When I first started making Linzer cookies as a total beginner, one of the mistakes I made was not to refrigerate the cookie dough!
Helpful tips for making the cookies
Roll out the cookie dough before chilling it
After you mix the dough, separate the dough into two halves. Shape each half into a flattened round shape using plastic wrap. Remove the plastic wrap and place each flat round between 2 sheets of parchment paper. Roll the dough with a rolling pin to approximately 1/8-inch thickness. Place each rolled out dough with the parchment onto a rimmed baking sheet and place in the fridge for 2 hours to chill.
Avoid cracking of the dough
To avoid any cracking, I prefer to roll the cookie dough immediately to 1/8-inch thickness before putting it in the fridge to chill for a couple of hours. A rolling pin is essential for this. You want a smooth dough that is not too thick.
Flour your cookie dough and cookie cutters
When you take your dough out of the fridge after 2 hours, pull off the top parchment paper. Dip the end of your Linzer cookie cutter in flour, and lightly flour your dough before cutting out the cookies.
Make sure you have an even number of cookies and use the small insert to make cutouts in the middle of half of the cookies. If the dough tears a bit, press it back together. It may help to have an offset spatula to help remove the little cutout shapes.
You can bake the little cutouts or gather them into a flattened disc, refrigerate them for 30 minutes, and roll them out to make more cookies.
You can keep the cookie cutouts on the parchment paper, or gently transfer them with an offset spatula to a silicone baking mat. Bake at 375 F for 7 to 9 minutes until they turn a light golden brown.
Sift the confectioner’s sugar before assembly
After the cookies are baked, sift confectioner’s sugar on top of the cookies with cutouts. Spoon the gently heated preserves mixed with Amaretto on top of the cookie rounds, and then sandwich the tops, gently pressing them on. Adding liquid to the preserves helps them spread easier on the cookie.
Enjoy! They are delicious with a mug of mulled wine or mulled cider!
Want more desserts to try this season?
Vegan Linzer Cookies Recipe
- 1 tablespoon ground flaxseed
- 2 tablespoons warm water
- 2 teaspoons vanilla extract
- 1 1/2 cups organic all-purpose flour
- 3/4 cup almond flour
- 3/4 cup hazelnut flour
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup plant-based butter 1 stick, softened, I used Earth Balance soy-free buttery sticks
- 1/2 cup granulated organic cane sugar
- 1/2 cup apricot preserves
- 1 teaspoon Amaretto
- 1 tablespoon organic powdered confectioner’s sugar or icing sugar
- In a small bowl, whisk together flaxseed with warm water. Add vanilla extract. Set aside to thicken.
- In a medium bowl, whisk together all-purpose flour, almond flour, hazelnut flour, salt, cinnamon, and cloves.
- In a large bowl, beat the plant-based butter and cane sugar with a hand mixer for approximately 3 to 4 minutes, until fluffy and light. Add the flaxseed mixture. Beat until combined. Add dry ingredients and continue to beat until mixed. Do not overbeat.
- Separate the dough into two halves. Shape each half into a flattened round shape, using plastic wrap. Remove the plastic wrap, and place each flattened round between 2 sheets of parchment paper. Roll the dough with a rolling pin to approximately 1/8-inch thickness. Place each rolled out dough with the parchment onto a rimmed baking sheet and place in the fridge for 2 hours to chill.
- While the dough is chilling, preheat the oven to 375 F. Line 2 baking sheets with non-stick silicone baking mats or parchment paper. When the dough is ready, peel away the top sheet of parchment paper and use a floured Linzer cookie cutter to cut out the shapes. Use the smaller cookie press with the design of your choice to make cutouts in the middle of half of the cookies.
- Place cookies on a baking sheet lined with parchment paper or silicone mat approximately 1-inch apart. Bake 7 to 9 minutes, until starting to change to a golden color. Remove from oven and let cool.
- In a small microwaveable safe bowl, stir the Amaretto into the apricot preserves and microwave on low for approximately 30 seconds. Spread approximately 1 teaspoon of preserves in the middle of the cookies. For the cookies with cutouts, sprinkle the icing sugar on first with a small sieve. Then place them on top of the cookies with preserves, making a cookie sandwich. Serve.
These cookies are best eaten the day that they are made in terms of crispness. Store any leftover cookies in an airtight container, separating each layer by a sheet of parchment paper so that they do not stick together.
Assembled cookies can be stored in the fridge for up to a week. These cookies will become softer as they absorb moisture from the jam.
If you prefer crisp cookies, do not apply the jam until just before you plan to eat them.
Recipe adapted from Delish by Lena Abraham.