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Get ready to whip up Vegan Linzer Cookies that are so good, they'll have you questioning every other cookie in your life. Easy, foolproof, and ridiculously delicious, these jam-filled delights are about to become your new favorite bake.
Recipe tips tailored to what matters most to you:
Swap the all-purpose flour for a gluten-free blend and check that your almond meal is certified GF. The dough gets more delicate, so handle it carefully.
Freeze the dough for up to 3 months in a freezer bag inside an airtight container, then thaw it in the fridge, roll it out, and bake as usual.
Trader Joe's vegan butter is a solid budget pick here, and any smooth seedless jam you already have works in place of fancy preserves.
Go with a fruit-sweetened jam instead of a sugary preserve, and keep the powdered sugar dusting light.
Almond meal is easy to replace. Ground hazelnuts, cashews, or finely sifted almond flour or hazelnut flour all stand in for it.
Chill the dough thoroughly, before rolling it out and after cutting the shapes. This helps maintain the cookies' structure and prevents excessive spreading.
⅛-inch (about 3 mm) is the sweet spot for structurally sound, but still soft and buttery Linzer Cookies. The key is keeping the dough evenly rolled.
When assembling, gently place the powdered sugar-dusted tops onto the jam-covered bottoms without pressing too hard. Let the jam do the sticking!
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
They get their name from their birthplace of Linz, Austria. These shortbread-style sandwich cookies feature a sweet jam center that peeks cutely through little cutouts on top. They make a killer Valentine's Day gift (because cookies = love), and a must-add to your lineup of holiday cookie recipes. These Linzer Cookies alongside my Vegan Christmas Cookies, Dairy-Free Chocolate Chip Cookies, and buttery Vegan Savoiardi? Who says no to that tray!
I've tested (and tasted) these bad boys more times than I can count to make sure they're as straightforward and stress-free as possible. No complicated techniques, no touchy aquafaba or other wild ingredients-just a simple, classic recipe you'll nail every friggin' time. So, preheat your oven, grab your favorite jam, and let's bake some amazing Vegan Linzer Cookies together!
I made these to gift to loved ones for Valentine's Day. The recipe was straightforward and clear, and the flavor of the finished cookies was delicious. Now I want to make a second batch to keep! I always thought Linzer cookies were super tricky, but Adam has made them accessible. I used my own homemade blackberry jam, which was very pretty and of course yummy. Next time I'll try vegan Nutella!!
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🥰 Why you'll adore this Vegan Linzer Tart recipe
Tested and Approved Worldwide: Like all my Vegan recipes, these Linzer cookies have been rigorously tested and perfected by a global team of hundreds of recipe testers of all skill levels, so that your cookies come out flawlessly every single time.
⏱️ Fast and Foolproof: You'll have bakery-quality Linzer cookies in under 1 hour, start to finish. No endless dough chilling or complicated steps here!
🛒 Pantry-Friendly: All ingredients are simple and easy to find at most grocery stores. If you've got flour, sugar, vegan butter, and jam, you're basically ready to go. Plus, no fancy equipment needed!
✊ Vegan AF: No butter, no eggs, no cholesterol-just plant-based goodness! Like all my vegan dessert recipes, these Linzer cookies are absolutely cruelty-free.
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🧈 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.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Hazelnut Nutella Linzer Cookies
Skip the jam and fill these cookies with my vegan Nutella for a rich, chocolate-hazelnut center. For even more hazelnut flavor, swap the almond meal for finely ground toasted hazelnuts in the dough-it's a double dose of nutty perfection!
Decorated Vegan Linzer Cookies
At my restaurants, on our food truck, and for catering, we would often do custom decorated Linzer cookies for different holidays and events. You can use my vegan royal icing recipe and decorate them like giant size Valentine's heart candies, with custom text, or cute artwork.
📖 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.
💡Serving Ideas
These Eggless Linzer Tarts are the perfect love language for Valentine's Day, Mother's Day, or just about any ol' time you want to say, "I love you" with sugar and flour.
Pro tip: They make killer gifts, but hoarding them in an airtight container at room temperature (for up to 3 days) is a solid life choice too. Dust them with more powdered sugar if they lose their sparkle-because dull cookies are not a vibe.
Looking for more sweet ways to spread the love? Try my other easy vegan recipes like the luscious rosewater blackberry vegan panna cotta, these heavenly chocolate and peanut stuffed martabak, and a warm delicious mug of bandrek-a lightly spiced herbal tea my family is addicted to.
👉Top tips
- Keep It Cool: Chill the dough thoroughly-before rolling it out and after cutting the shapes. This helps maintain the cookies' structure and prevents excessive spreading during baking. If your kitchen is super-hot and the dough softens as you work, just pop it back in the fridge for a few minutes to firm it up.
- Custom Thickness: ⅛-inch (about 3 mm) is the sweet spot for structurally sound, but still soft and buttery Linzer Cookies. If you prefer thicker, softer cookies, you can roll the dough to ¼-inch (about 6 mm) instead. The key is keeping the dough evenly rolled, so all your cookies bake at the same rate-no overdone edges or underbaked centers!
- Don't crush 'em: When assembling, gently place the powdered sugar-dusted tops onto the jam-covered bottoms without pressing too hard. These cookies are delicate, and a heavy hand could crack them-let the jam do the sticking!
🤷♀️ Recipe FAQs
Linzer Cookies, or "Linzer Augen" (Linzer Eyes) in German, originate from Linz, Austria, and take inspiration from the Linzer Torte-a jam-filled almond pastry dating back to the 1600s, one of the oldest cakes in history. Linzer cookies miniaturize this classic into delicate sandwich cookies with a signature cutout that lets the jam peek through a tiny "window".
Traditional Linzer cookies are made with ground almonds or hazelnuts and filled with redcurrant jam, and are a holiday favorite across Europe and beyond.
Absolutely! Swap the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Ensure your almond meal is also certified gluten-free. Keep in mind that gluten-free dough is more delicate, so handle the cookies carefully when transferring them, and bake them until slightly firmer to prevent them from falling apart. With a gentle touch and a little extra attention, your gluten-free Linzer Cookies will be just as beautiful and delicious as the original!
Chilling the dough solidifies the vegan butter, making it easier to roll out and cut clean shapes without sticking or tearing. It also ensures the cookies hold their shape during baking and prevents excessive spreading. For best results, chill the dough before rolling, and again after cutting, especially if your kitchen runs warm-this keeps everything firm and manageable for picture-perfect cookies. Skipping this step can lead to uneven, sticky dough that's tough to handle.
When stored in an airtight container at room temperature, they remain fresh for up to 3 days. For longer storage, you can refrigerate them, but they may become chewier. For the best taste and texture, let the refrigerated cookies come to room temperature before serving.
Absolutely! You can freeze unassembled Vegan Linzer Cookies for up to a month. Arrange the baked cookies in a single layer between sheets of parchment paper in a freezer-safe container. Avoid freezing assembled cookies, as the jam can turn watery and affect the texture on thawing. When you're ready to serve, thaw the cookies at room temperature and assemble them with fresh jam and a dusting of powdered sugar for best results.
The better option? Freeze the cookie dough for up to 3 months in a freezer bag inside of an airtight container. When you're ready for fresh cookies, thaw the dough in the fridge, roll it out, and bake as usual.
✌️You'll love the vegan cookie recipes too:
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Easy Vegan Linzer Cookies Recipe
Equipment
- cookie cutters
Ingredients
- ½ cup sugar
- ½ cup vegan butter
- ¼ teaspoon salt
- ½ teaspoon lemon zest optional
- ⅓ cup unsweetened plant-based yogurt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup almond meal
To fill and dust:
- ¼ cup jam raspberry, strawberry, or apricot preserves
- 3 tablespoons powdered sugar
Instructions
- Either with a hand mixer in a large bowl, or in the bowl of a stand mixer fitted with a paddle attachment, cream the sugar, vegan butter, salt, and optional citrus zest until light and fluffy. Add the plant-based yogurt and vanilla extract, mixing until thoroughly combined.
- Add the all-purpose flour and almond meal. Mix on low speed until just combined (switching to a rubber spatula if mixing by hand), ensuring not to overmix.
- Transfer the dough to a sheet of parchment paper and place another sheet on top. Roll the dough to a thickness of ⅛-inch (about 3 mm) using a rolling pin. Place the rolled dough, still sandwiched between the parchment sheets, on a baking sheet and refrigerate for 20 minutes until firm.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using Linzer cookie cutters, fluted round cookie cutters, or the rim of a small glass, cut out the cookies. Make half plain and half with a heart (or other shape) cut-out in the center. Arrange the cookies on the prepared baking sheets. Place the baking sheet in the freezer for 3-5 minutes to firm the dough again.
- Bake for 8-10 minutes, keeping a close eye to ensure the edges do not brown. Let the cookies cool completely on a wire rack.
- Dust the cookies with the heart cut-outs lightly with powdered sugar. Spread the jam evenly onto the flat side of the plain cookies. Sandwich the cookies together with the powdered sugar-dusted heart cookies on top.
- Store the finished cookies in an airtight container in the refrigerator for up to 1 week. If the powdered sugar dissolves, re-dust the stored cookies again before serving.
Notes
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Paige Davis says
I made these to gift to loved ones for Valentine’s Day. The recipe was straightforward and clear, and the flavor of the finished cookies was delicious. Now I want to make a second batch to keep! I always thought Linzer cookies were super tricky, but Adam has made them accessible. I used my own homemade blackberry jam, which was very pretty and of course yummy. Next time I’ll try vegan Nutella!!
Rochelle Huber says
Fun to make and delicious! They're so pretty that they'd make a nice gift.