Vegan Orange Raspberry Linzer Cookies

Total time1 hr 49 min

Prep time35 min

Cook time14 min

4.5

(28)

These buttery, jam-filled sandwich cookies are the kind of thing that disappears fast at a cookie swap — and nobody needs to know they're completely plant-based. A simple flax egg does the binding work here, gelling up in just five minutes before getting beaten into softened vegan butter along with bright orange zest and vanilla. The combination of all-purpose and almond flour gives the dough a tender, slightly nutty crumb that holds its shape beautifully after chilling, making it easy to roll and cut those classic Linzer windows without any fuss. Once baked to golden-edged perfection, the cookies get a generous dusting of powdered sugar before being sandwiched around a layer of raspberry jam — that jewel-bright filling peeking through the cutout is genuinely stunning on a plate. The orange zest and raspberry play off each other in the best way, sweet and a little tart with every bite. With 18 cookies in a batch, there's plenty to share, gift, or quietly keep for yourself over the course of a week stored in an airtight container.

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Ingredients

18 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the dough

1 cup vegan butter, softened
⅔ cup powdered sugar, plus more for dusting
1 tbsp orange zest (from about 1 large orange)
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ cup almond flour
¼ tsp salt

For the filling

½ cup raspberry jam

For serving

2 tbsp powdered sugar, for dusting

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. 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 large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2–3 minutes. Add the flax egg, orange zest, and vanilla extract and beat on low until just incorporated.

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