Eggless Linzer Cookies

Total time1 hr 49 min

Prep time35 min

Cook time14 min

4.5

(26)

These delicate sandwich cookies are everything a holiday cookie tray dreams of — buttery, lightly spiced, and filled with bright raspberry jam that peeks through the little cutout window on top. The dough gets its richness from a combination of all-purpose and almond flour, plus a full two sticks of softened butter, which gives each bite that classic melt-in-your-mouth texture. Instead of a whole egg, a simple flaxseed gel does the binding work quietly in the background, and you genuinely cannot tell the difference once the cookies are baked and dusted with powdered sugar. A touch of cinnamon and almond extract rounds out the flavor in a way that feels nostalgic and a little fancy at the same time. The dough chills before rolling, which makes it easy to handle and helps the cookies hold their shape cleanly in the oven. This batch makes 18 finished sandwich cookies, so there's plenty to share — or not.

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Ingredients

18 servings

For the dough

1 tbsp ground flaxseed
3 tbsp water
1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar, plus more for dusting
1 tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
¾ cup almond flour
½ tsp ground cinnamon
¼ tsp salt

For the filling

½ cup raspberry jam

For serving

2–3 tbsp powdered sugar, for dusting

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
2
In a large bowl, beat the softened butter and 2/3 cup powdered sugar with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract, almond extract, and the flax gel until fully incorporated.

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