Linzer cookies are a holiday favourite and this vegan version is no exception! These Vegan Linzer Cookies are so light and buttery you’d never believe they were completely vegan. Sandwiched together with a rich chocolate hazelnut spread, these cookies are about to become a staple in your holiday baking!
Tis the season to bake cookies, fa la la la la, la la la la! If you didn’t sing that last sentence I’m afraid we can’t be friends. Jokes, of course. But seriously, Christmas really is the cookie season. They’re delicious, simple, make brilliant gifts and these vegan linzer cookies are no exception!
Vegan butter has come on in leaps and bounds this past year, the taste is absolutely spot on for baking. The biscuit is so light and delicious you’d never believe there was no actual butter in there. I used Flora Vegan Plant Butter in this recipe but there are so many different brands you can try. The only thing you need to avoid is spread or margarine. Trust me, you need the block!
I chose to sandwich my cookies with vegan Nutella but you can use anything you like. Lotus Biscoff Spread is a great option, jams and vegan curds would also be delicious. There are so many flavour opportunities out there, you could even do a mixed batch, that would be super fun.
As always you can freeze these cookies at two different stages. You can freeze the dough wrapped in a double layer of cling film or you can freeze the baked, unfilled cookies in an air tight container. Just defrost at room temperature and carry on with the recipe.
Tips for making Vegan Linzer Cookies:
- Butter – When making cookies like this (sugar cookies etc) you’re always going to want to use the block version of vegan butter, never the spread! The spread contains too much water which will make your dough sticky and impossible to roll out. Flora do a great product, Stork Vegan Baking Block is also a great alternative.
- Filling – You can fill these cookies with anything you like. I used vegan Nutella but jam, biscoff spread or any vegan fruit curd would be delicious alternatives. Just go with your tastes.
- Ground Almonds – I’ve used ground almonds in these cookies to give them a delicious nutty taste, if you’re not a fan of nuts or can’t have them you can replace the ground almonds with cornflour. The cornflour will give a delicious soft texture to the cookies so they’ll be slightly different but still crazy yummy.
- Cutters – I use a 3″ fluted cutter for the main cookies and a small snowflake for the centers but you can use any shape you want depending on the occasion. Making them for Valentines Day, use a heart. Easter, use a wee bunny. Wednesday, use a star! You get my drift.
- Gluten Free – I haven’t tested these cookies with gluten free flour but if you want to give it a whirl I always recommend using Doves Gluten Free Blend, it’s the best GF flour I’ve used and a staple in my baking cupboard.
- Dairy Free Milk – I used Almond Milk in this recipe as I use it for my porridge in the morning but you can use any dairy free milk you like.
- 225g vegan butter (not spread)
- 125g caster sugar
- 1tsp vanilla extract
- 350g plain flour
- 100g ground almonds
- 1/2tsp cinnamon
- 1/2tsp fine salt
- 1tbsp almond milk
- vegan chocolate hazelnut spread
- Icing sugar to decorate
- Preheat the oven to 175C and line two large baking sheets with baking parchment.
- Place the vegan butter, vanilla extract and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat together on medium-low speed until smooth and fluffy, 1-2 minutes. Add the flour, cinnamon, salt and ground almonds and mix on low until everything is combined, taking care not to over mix the dough. Add the almond milk and give it a quick mix to combine.
- Knead the dough on a lightly floured surface and pat it into a disc. Wrap in cling film and chill in the fridge for 1 hour.
- Roll the chilled dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion) to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
- Cool completely. Spread a tablespoon of vegan chocolate spread or jam onto the bottom round cookies then top with the windowed cookies. Sift icing sugar over the cookies and serve.
Cookie dough can be frozen for up to 3 months, just defrost in the fridge and continue with the recipe from step 4.
You can use any vegan friendly spreads or jams in the middle of your cookies.