Vegan Linzer Cookie
Delight in the buttery, crumbly magic of these Vegan Linzer Cookies, a plant-based twist on the classic holiday treat. Made with a delicate blend of all-purpose and almond flours, warm cinnamon, and rich vegan margarine, these cookies achieve the perfect melt-in-your-mouth texture. The dough is cut into festive shapes with peek-a-boo centers that are filled with sweet-tart raspberry jam, creating a visually stunning and flavor-packed dessert. A dusting of powdered sugar adds an elegant finishing touch that's sure to impress. With 40 minutes of prep time and easy-to-follow steps, these vegan cookies are perfect for holiday snack platters or as a giftable treat for loved ones. Bursting with almond and vanilla notes, they're a must-try for both vegans and cookie lovers alike! Keywords: vegan Linzer cookies, almond flour cookies, holiday baking, vegan desserts, raspberry jam cookies.
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Recipe Information
Ingredients
- 180 g All-purpose flour
- 120 g Almond flour
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 150 g Vegan margarine
- 100 g Powdered sugar
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 120 g Raspberry jam
- 20 g Powdered sugar for dusting
Instructions
In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Set aside.
In another large bowl, beat the vegan margarine and 100g powdered sugar together until light and fluffy using a hand mixer or stand mixer.
Mix the vanilla extract and almond extract into the margarine and sugar mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be soft but manageable.
Divide the dough into two equal portions, flatten them into discs, and wrap each in plastic wrap. Refrigerate for 30 minutes until firm.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8 inch (3mm) thickness.
Cut out cookies with a round or festive-shaped cookie cutter. Using a smaller cutter, cut out windows from the centers of half of the cookies.
Place the cookies on the prepared baking sheets about 1 inch (2.5 cm) apart.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Spread a small amount of raspberry jam on each whole cookie base. Top with a cookie that has a cut-out, creating a sandwich.
Dust the top cookies with powdered sugar before serving.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 183.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
