Linzer Cookie Recipe

When it comes to baking I sure do love the classics.

And this Vegan Linzer Cookie recipe is just in time for Valentine’s Day!

“There is no way this is vegan!”

Is the typical response I get when someone tastes this linzer cookie!

Two thin and crispy, buttery, cinnamon, hazelnut cookies are sandwiched together with raspberry jam

Only this time I have added a spot of chocolate ganache, and let me tell you what~ I’m so glad I did!
Of course you can leave that part out and go straight up traditional raspberry jam

Watch the step by step YouTube tutorial here!

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Notes for Success:

The YouTube video linked above shows the making of the linzer cookie dough skip to 2 minutes in the video

You will need heart shaped cookie cutters for this one!

For those who do not use flax meal any dry blend egg replacer will be fine instead
Just use 2 teaspoons of your favorite egg replacer instead

Hazelnut flour is the classic way to make linzer dough so be sure you are using hazelnut flour which is dry and powdery and not freshly ground hazelnuts

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Yield: 18 Sandwiched Cookies

Vegan Linzer Cookie Recipe

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Prep Time 35 minutes

Cook Time 18 minutes

Total Time 53 minutes

Ingredients

• Vegan Butter 12 Tablespoons (170g)
• Granulated Sugar ½ cup + 2 Tablespoons (125g)
• Vanilla Extract 1 teaspoon (5ml)
• Flax Meal 1 Tablespoon (8g) *see notes
• Warm Water 2 Tablespoons (30ml)
• All Purpose Flour 1 + 1/3 cup (165g)
• Hazelnut Flour 1 cup (112g)
• Cinnamon ½ teaspoon
• Salt ¼ teaspoon
• Baking Powder ¼ teaspoon
• ½ Recipe Ganache *optional
• Approximately ½ cup raspberry jam
• Powdered Sugar ¼-½ cup

Instructions

1. Preheat the oven to 350°F
2. Make sure your vegan butter is slightly softened.
3. Combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.
4. Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.
5. Scrape the bottom and sides of the bowl.
6. Add the flax paste and vanilla extract and then whip on high speed for 30 seconds to emulsify
7. Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined
8. Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
9. This will help the dough relax and absorb the flour before rolling.
10. When you are ready to roll, the dough may be slightly crumbly, that's ok just knead it back to a pliable mass on a lightly floured surface and then roll to 1/8 inch thick, brush off the excess flour
11. Cut out heart shapes or circles if you prefer, then with a smaller size of the same shape cut out the center of half of the cookies.
12. Transfer to a parchment lined sheet pan spaced 1" apart and bake for 18-22 minutes or until golden browned.
13. Cool completely then fill the bottom cookies with ganache & raspberry jam.
14. The top cookies (the ones with the centers cut out) will get a light coating of powdered sugar then place them on top.
15. Then... eat them! 🙂

Notes

Linzer cookies will stay fresh at room temperature for up to 5 days wrapped well to prevent staling.

For longer storage you can freeze the UNFILLED cookies for up to 3 months, wrapped well to prevent freezer drying.

Continue to Content

Yield: 18 Sandwiched Cookies

Vegan Linzer Cookie Recipe

Print

Prep Time 35 minutes

Cook Time 18 minutes

Total Time 53 minutes

Ingredients

• Vegan Butter 12 Tablespoons (170g)
• Granulated Sugar ½ cup + 2 Tablespoons (125g)
• Vanilla Extract 1 teaspoon (5ml)
• Flax Meal 1 Tablespoon (8g) *see notes
• Warm Water 2 Tablespoons (30ml)
• All Purpose Flour 1 + 1/3 cup (165g)
• Hazelnut Flour 1 cup (112g)
• Cinnamon ½ teaspoon
• Salt ¼ teaspoon
• Baking Powder ¼ teaspoon
• ½ Recipe Ganache *optional
• Approximately ½ cup raspberry jam
• Powdered Sugar ¼-½ cup

Instructions

1. Preheat the oven to 350°F
2. Make sure your vegan butter is slightly softened.
3. Combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.
4. Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.
5. Scrape the bottom and sides of the bowl.
6. Add the flax paste and vanilla extract and then whip on high speed for 30 seconds to emulsify
7. Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined
8. Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
9. This will help the dough relax and absorb the flour before rolling.
10. When you are ready to roll, the dough may be slightly crumbly, that's ok just knead it back to a pliable mass on a lightly floured surface and then roll to 1/8 inch thick, brush off the excess flour
11. Cut out heart shapes or circles if you prefer, then with a smaller size of the same shape cut out the center of half of the cookies.
12. Transfer to a parchment lined sheet pan spaced 1" apart and bake for 18-22 minutes or until golden browned.
13. Cool completely then fill the bottom cookies with ganache & raspberry jam.
14. The top cookies (the ones with the centers cut out) will get a light coating of powdered sugar then place them on top.
15. Then... eat them! 🙂

Notes

Linzer cookies will stay fresh at room temperature for up to 5 days wrapped well to prevent staling.

For longer storage you can freeze the UNFILLED cookies for up to 3 months, wrapped well to prevent freezer drying.