Easy Vegan Linzer Cookies Recipe

🧈 Vegan Linzer Cookies Ingredients

Sugar

To keep these light in color, I just use regular ol’ sugar as the primary sweetener in the dough. But if you are like my wife who tries to avoid refined sugar, coconut sugar, palm sugar or maple sugar can work, though they will alter the flavor (kinda in a pleasing way actually) and color slightly.

Vegan Butter

Vegan butter provides the fat necessary for a tender, rich cookie. While any vegan block butter will work, my top pick is Earth Balance buttery sticks—they’re pre-measured for no-fuss, consistently amazing results. For a budget-friendly option, Trader Joe’s vegan butter is also a solid choice.
For the absolute best results, I recommend making your own vegan butter using the recipe I teach in my Vegan Dairy Crash Course—it’s just a little extra effort but makes a big difference in flavor.
Refined coconut oil works in a pinch, but it produces a firmer texture and less buttery flavor.

Unsweetened Plant-Based Yogurt

Vegan yogurt adds moisture and binds the dough, keeping the cookies soft without needing eggs. Use any plain, unsweetened brand you like. I find that almond or soy-based yogurts work particularly well, and have a less pronounced taste than coconut. If you have leftover yogurt after making this recipe, use it to whip up homemade vegan cream cheese or try it in my vegan butter chicken or vegan tikka masala recipe.

Vanilla Extract

Vanilla extract is essential for that classic bakery aroma that proper Linzer tart cookies sorta suck without, in my opinion, at least. Want to shake it up? Anise extract adds that authentic Italian bakery vibe. Or swap in vanilla powder—it keeps the flavor while adding a visual pop from those pretty little vanilla bean specks, like in my bomboloni and suman recipes.

Almond Meal

Known as "Mandelmehl" in German, almond meal adds richness and a very subtly nutty flavor to the cookies. It also helps create a softer, more delicate crumb. You can substitute almond meal with ground hazelnuts, cashews, or finely sifted almond flour or hazelnut flour.

Jam (Raspberry, Strawberry, or Apricot Preserves)

While you can totally make Linzer tarts with nut butter fillings, or chocolate, I really love the way bright colored jams make the cookie pop visually. My faves for Linzer cookies are raspberry, strawberry, and apricot preserves (oooh oh- let’s not forget about orange marmalade either!) —classic flavors that pair beautifully with the buttery cookies.
Feel free to use other seedless jams that you love… Just like you do for other jam filled desserts (I'm looking at you vegan sufganiyot and vegan hamantaschen) be sure to use a smooth, not-too-chunky jam so the cookies stack evenly without gaps or sliding. If your jam feels too thick, warming it slightly can make spreading easier.

Powdered Sugar

Powdered sugar, or icing sugar, adds a delicate, snowy finish to the top cookies, giving them a classic, bakery-style look. Not all powdered sugars are vegan, as many are processed with animal bone char. I recommend this one—it’s the same one I use in my vegan cream cheese frosting and for glazing my vegan rugelach with. If you’re out, you can make your own by blending granulated sugar with a pinch of cornstarch in a high-speed blender until fine.

📖 How to make Vegan Linzer Cookies

Nail these Valentine’s cookies on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.

Step One

Butter Up!

Using a hand mixer or stand mixer with a paddle attachment, cream the sugar, vegan butter, salt, and optional lemon zest until the mixture is light and fluffy. Add the plant-based yogurt and vanilla extract, and mix until everything is smooth and well-combined.

Step Two

Flour Me to the Moon:

Add the dry ingredients—all-purpose flour and almond meal—to the mixture. Mix on low speed just until the dough comes together. Avoid overmixing, as it can make the cookies tough. If mixing by hand, switch to a rubber spatula to finish the job.

Step Three

Thin It to Win It:

Place the dough between two sheets of parchment paper and roll it out to a consistent ⅛-inch thickness (about 3 mm). Transfer the parchment-wrapped dough onto a baking sheet and refrigerate for 20 minutes until firm.

Step Four

Dough Cry For Me Argentina:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Grab the chilled dough and start cutting! Use a Linzer cookie cutter, fluted cutters, or even the rim of a small glass to shape your cookies. Half of the cookies remain plain; on the other half, cut out a small heart (or any fun shape) in the center.

✅ Re-roll scraps to use up all the dough, chilling again briefly if the dough becomes warm.

✅ Chill the cut cookies in the freezer for 3-5 minutes to help maintain their shape during baking.

Step Five

Bake to the Future:

Bake the cookies for 8-10 minutes, rotating and swapping which oven racks the trays are on at the half way point. Make sure the edges don’t brown.

After letting the cookies sit for 5 minutes on the trays, transfer them to a wire rack and let them cool completely before assembling.

Step Six

Dust Brothers:

Dust the tops (the ones with cutouts) generously with powdered sugar.

Step Seven

Get Stuffed:

Spread your favorite jam evenly on the bottom cookies (the plain ones)

✅ Don’t skimp on the jam. These are like jelly donuts in the sense that no one wants a cookie with barely a hint of jam in it!

Step Eight

ZZ Top:

Gently press the powdered sugar tops over the filling to sandwich them together.

You did it! These cookies are Austria’s greatest export (sorry, Arnold - I mean you were OK in Twins, I guess). You are about to love how absolutely glorious these are with tea, coffee, or whatever hot beverage gets you through the day.