Vegan Linzer Cookies
These delicate sandwich cookies are everything you want from a holiday baking project — buttery, lightly spiced, and filled with bright raspberry jam that peeks through the little cut-out window on top. The dough comes together with a flaxseed gel in place of eggs, which binds everything beautifully and keeps the texture tender without any animal products. Vegan butter stands in seamlessly for dairy butter, and the combination of all-purpose and almond flour gives the cookies that classic Linzer crumb — slightly nutty, a little crisp at the edges, and soft enough to melt in your mouth. A touch of cinnamon and almond extract in the dough adds warmth and depth that makes these taste far more impressive than the ingredient list suggests. The whole batch makes 18 finished sandwich cookies, so there's plenty to share — or not. A final dusting of powdered sugar over the tops gives them that gorgeous, bakery-style finish that looks stunning on a cookie plate.
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Learn more →Ingredients
18 servings
For the dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup vegan butter, softened
- ⅔ cup powdered sugar, plus more for dusting
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 ½ cups all-purpose flour
- ¾ cup almond flour
- ½ tsp ground cinnamon
- ¼ tsp fine salt
For the filling
- ⅔ cup raspberry jam
For dusting
- 2 tbsp powdered sugar
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Beat the softened vegan butter and 2/3 cup powdered sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the flax gel, vanilla extract, and almond extract and beat until fully incorporated, about 1 minute.
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