Vegan Linzer Tart Cookies

Vegan Linzer Tart Cookies

Linzer Tarts were one of my favorite childhood cookies. I remember my dad would take me to the local bakery and let me pick out a cookie or a dessert and it was always a toss up between a linzer tart or a black and white cookie. Sometimes he’d even let me get both!

I decided to come up with a vegan version of these because there was no vegan linzer tart recipes that I liked on the internet, so I wanted to perfect my own recipe! I gave up dairy a few years back (due to an allergy) and now I cannot have the bakery version of linzer tarts anymore, but luckily these are just as good…if not better!!

I love these cookies because they do not just have to be Christmas themed, but in fact you can actually make them any shape you want! I am definitely going to make them heart shaped for Valentine’s day, and maybe even pumpkin shaped for halloween and add maybe an orange jam in the middle instead of raspberry! These cookies are so customizable to whatever kind of shape or flavor preference you have or want.

Just a warning, the sugar cookie batter is dangerously good. It is hard to stop yourself from eating all the dough!! There, I warned you.

These cookies were so fun to make, because the dough is super easy to make, and rolling them out and cutting them into shapes is so fun and therapeutic to do. This would be a perfect cookie or recipe to do with little kids. It is very simple and manageable for kids to do. They would have a lot of fun rolling the dough and cutting them into shapes. I always say that getting little kids into the kitchen is great because it teaches them how to make cooking and baking fun instead of a dreaded task. As I have gotten older and I cook for myself all the time, I treat it as a therapy session or some self care. I love experimenting in the kitchen. It is never seen as a task, but rather something I truly want to do.

Please reach out and tell me if you tried this recipe, I would love to hear your feedback! And if you take any pictures be sure to send them to me, I would love to see!!


  • 2.5 cups of all-purpose flour
  • 1.5 sticks of vegan butter (about 3/4 cup)
  • 1 tsp vanilla
  • 2 tbs non dairy milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • powdered sugar
  • seedless raspberry jam


  1. Preheat the oven to 350 degrees
  2. Combine the flour, salt, and sugar in a large mixing bowl, and stir or whisk until fully combined
  3. Partially melt the vegan butter (I microwaved it for about 30 seconds)
  4. Add the melted butter, vanilla extract, and non dairy milk into the bowl and mix until the dough is formed. The dough should be the consistency of play dough almost.
  5. Spread the dough on a smooth surface (I put mine between two pieces of wax paper, but you can do it on a floured countertop) and roll out the dough
  6. Cut whatever shapes you want and place them on a sprayed/greased baking sheet
  7. Cut out holes in half the shapes
  8. Bake for about 13-15 minutes
  9. Remove the cookies and transfer them onto a cooling rack
  10. Wait until the cookies are fully cooled to spread a layer of seedless raspberry jelly on the cookies without the holes. Then place the cookies with the holes on top.
  11. Sift powdered sugar over the cookies until they are fully covered and enjoy!