Go Back
+ servings
No ratings yet

Vegan Linzer Heart Cookies

The buttery soft sugar cookie, sprinkled with powdered sugar, filled with sweet raspberry jam. They are every bit as tasty as they are adorable.
Prep Time40 minutes
Cook Time11 minutes
Total Time51 minutes
Servings: 22 cookies (roughly)
Dry ingredients:
  • 2 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
Wet ingredients:
  • 1 tablespoon(s) ground chia or ground flax (use ground white chia for lightest colour)
  • 3 tablespoon(s) water
  • 3/4 cup(s) vegan butter
  • 3/4 cup(s) white sugar
  • 2 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) almond extract
For the linzer cookies:
  • 2 tablespoon(s) powdered sugar
  • 6 tablespoon(s) jam (raspberry, strawberry, or other flavour)
To make the cookie dough:
  • Preheat oven to 350F (180C).
  • In a large bowl mix together all the dry ingredients. 
  • In a small bowl, mix together the flax or chia with the water and set aside to thicken. In a third bowl beat the vegan butter and sugar together until creamy, about 3 minutes. Add the remaining wet ingredients including the flax or chia mixture, and mix well. Add the wet mixture into dry and combine until a dough is formed. I have found that sometimes the moisture levels in vegan butters are different, so if your dough does not come together, add up to 1 tablespoon of water until the dough just comes together.
To make the hearts:
  • Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Now pop it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes. Once chilled, use a heart cookie cutter (or another shape) to make as many heart cookies as possible. Leave half of the heart cookies whole, and use a tiny heart cookie cutter (or another shape) to cut out the center of the remaining half.
  • Lay them on the parchment lined cookie sheet. Re-roll remaining dough until it’s all used up, chilling in between if needed. Bake 7 - 11 minutes. until they are just a little bit golden on the bottom.
To assemble the cookies:
  • Let the cookies cool completely before assembling. Place all of the cut-out heart cookies on a piece of parchment paper. Use a fine mesh strainer of a sifter to sprinkle the powdered sugar over top.
  • For the bottom layer of the cookie, take a whole cookie and spread about 1 teaspoon of the jam on the cookie keeping most of the jam in the center. Top with a powdered sugar coated cut-out cookie. Repeat with all the remaining cookies.
The cookies will keep for about a week when stored at room temperature in an air tight container.
Calories: 139kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 31mg | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 0.7mg

Find it online: