• Jengo

Vegan Linzer Cookies

Updated: Mar 5, 2021

Can you say yum? Because that's what these cookies are. Essentially, they are shortbread cookie sandwiches with a fruit filling and cut out center. The perfect tea time cookies if you ask me. I love them and I can eat them all day but I shouldn't and that's why this recipe is smaller, yielding only 10 small cookies.

These linzers have a slightly soft bite, a little bit of sweetness and a little bit of tartness from the fruit. I told you -- yummmm! Recipe below.

See the powdered cookie sandwich on the right side? It has a red mark from me smearing the raspberry jam and powdered sugar melting from the body heat coming from my hands. Be warned, these are some of the challenges with this cookie.

Wiggle the cookie cutter a bit to help them cut through the dough and release.

Make sure to pair them up . Some cookies have more cracks than others because I rolled out the excess dough several times to prevent wastage and well, the dough can get slightly dry. It will still taste good so not to worry if it's not perfect.

Dust on the powdered sugar on the cut one cookies seperately, less you risk covering up your pretty fruit center with white dust.


Prep Time: about 20 mins

Bake Time: 8-15 minutes

Cooling Time: 30 minutes

Total Time: 45 mins approx

Makes 9-10 cookies

*You may notice I make small portions of everything because I'm usually just cooking for myself. But that could be easily rectified by doing a little math doubling or tripling the recipe. :)


  • 1 cup all purpose flour

  • 1/4 cup almond flour (not essential. If not, just use 1 1/4 cup flour)

  • 1/4 cup powdered sugar

  • 1/4 tsp salt

  • 1 - 2 tsp plant milk (as needed if dough is too crumbly and hard to handle)

  • 1/3 cup cold and slightly softened butter

  • 1/2 tsp (slightly less) of vanilla

  • Fruit Jam of choice


  1. Pre-heat oven to 350 - 355

  2. In a mixing bowl combine all the dry ingredients, then add butter, vanilla and plant milk. Butter should be cold or room temperature and soft enough to work with but not melty. If butter is too cold you can microwave the butter for 10 seconds to soften. You can let the dough rest 10 minutes but it isn't necessary. Cookies will still turn out if you don't.

  3. On a floured surface and with a floured rolling Roll into 1/4" thick sheet and use cookie cutters to cut out the cookies, making sure each cut out layer has a counter solid layer to make a sandwich.

  4. Bake on cookie sheet lined with parchment paper for about 10-15 minutes . But check on it after 8 minutes. Cookie color should be very slightly golden, more on the pale side, but dough should be thoroughly cooked through. Don't let them brown. This will be over cooked.

  5. Let the cookies cool for 30 minutes or until completely cool on a cooling rack. This is very important. If they are warm they will melt the powdered sugar and soften the jam and it will get sticky and difficult to work with. You will even notice that the body heat coming from your hands will melt the sugar. Kind of annoying but just deal with it. Soon they'll be in your tummy and you won't have to think of it.

  6. Once cookies are cool, separate the cookies with cut out centers and dust them with powdered sugar. Then you can spoon a little bit of jam onto the solid ones and press the two layers together to make a sandwich. Voila! :)

Enjoy with your favorite milk, coffee, or tea! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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