Vegan Linzer Cookies (easy)
Soft and buttery Vegan Linzer Cookies melt in your mouth. These sandwich cookies with a sweet jelly filling have been a favorite in Austria and Germany for centuries. Although they are considered Christmas cookies, they are usually enjoyed all year round!
Servings: 30 cookies
Calories: 113kcal
Ingredients
- 250 grams all purpose flour unbleached
- 100 grams almond flour or fine almond meal
- 80 grams powdered sugar more for dusting
- 1 package vanilla sugar or 1 teaspoon vanilla extract
- A pinch salt
- 200 grams vegan butter cold and unsalted
- 1 tablespoons aquafaba (brine from a can of chickpeas)
- 1 teaspoon lemon zest freshly grated
- ½ teaspoon cinnamon ground
- ⅛ teaspoon cloves ground
- 150 grams jam of your choice
Instructions
- In a mixing bowl, sieve together flour, almond flour, powdered sugar, and vanilla sugar, and add a pinch of salt. Grate 1 teaspoon of lemon peel over the bowl.
- Mix in the butter and aquafaba by quickly combining everything with your hands until a rough dough forms. If using vanilla extract, add it with the butter. Roll the dough into a disk, then wrap or cover it in an airtight container. Let the dough chill for at least 1 hour, or overnight.
- Preheat the oven to 180°C / 355°F. Prepare a baking sheet by lining it with parchment paper or a baking mat.
- Remove the disk from the fridge. Roll it out on a lightly floured surface. Since the dough is chilled, it helps to press it down a bit before starting to roll. The dough should be no thicker than 3mm (1 ⅛”). Cut out all cookies in the same desired shape (e.g., hearts, circles, rounds with a scalloped edge).
- To make top cookies: With a smaller cookie cutter, cut out little holes in the middle of half of the prepared batch. You can get creative and use whatever shapes for the holes you prefer (e.g., mini circles, mini stars, mini hearts, mini triangles).
- Place all the cookies on the prepared baking sheet and bake for around 10 minutes. (Note: If you have a small oven, it might take 2 to 3 rounds of baking. Keep the other sheets covered in the fridge until ready to bake.) Once the cookies are baked and crunchy, let them cool enough for you to touch and handle.
- Warm the jam in a saucepan to make it more liquid. Spread a small teaspoon of jam on each bottom piece with a pastry brush (or spoon) and place the top piece with a cutout on top. Then carefully fill the hearts with jam. Leave to cool until the jam has become firm again. Dust with powdered sugar.
Notes
Storage: Place the cookies in a metal tin lined with vegan wax or parchment paper, allowing a little moisture to escape. Properly stored, the cookies stay fresh at room temperature for approximately 2 weeks.
Nutrition
Serving: 1 cookie | Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 45mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg