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Vegan Cranberry Linzer Cookies

These vegan cookies feature a homemade spiced cranberry filling.
Prep Time25 minutes
Cook Time12 minutes
Chilling Time1 hour 30 minutes
Course: Dessert, Snack
Keyword: vegan, vegetarian
Servings: 12

Equipment

  • standing mixer or electric hand mixer
  • cookie cutters
  • zester or microplane

Ingredients

For the cookies

  • 1⅓ C flour
  • 3/4 C almond flour
  • 1/4 tsp salt
  • 3/4 C vegan butter we used Miyoko's
  • 1/2 C sugar unrefined or organic
  • 3/4 tsp ground ginger
  • 1 tbsp almond butter
  • 1 tsp vanilla or almond extract

For the spiced cranberry filling

  • 2 C fresh cranberries
  • 1/2 C sugar
  • 1 - 2 tsp fresh ginger minced or grated
  • 1 tbsp vegan butter

Instructions

Mix the cookies

  • Stir together flour, almond flour and salt. Set aside.
  • Using a standing mixer or electric hand mixer, beat together butter, sugar and ginger until fluffy, about 3 minutes.
  • Add almond butter and vanilla extract and beat until combined.
  • Add in the dry ingredients, and mix until just combined.
  • Separate the cookie dough into 2 parts and cover tightly. Chill in the fridge for at least 1 hour.
  • Once chilled, remove one of the cookie dough balls from the fridge. On a lightly floured surface, roll out the dough until it’s about 1/8” thick. Use a circle cookie cutter to cut out the base of the cookies. Transfer the cookie cutouts to a baking sheet.
  • You can re-roll the un-used dough between the cookie cutouts once to cut out additional cookies.
  • Remove the second cookie dough ball from the fridge and roll out to 1/8” thick on a lightly floured surface.
  • Use the circle cookie cutter to cut out the tops of the cookies. With a small cookie cutter, cut a shape in the center of each Linzer cookie top.
  • Transfer the cookie cutouts to baking sheets. Chill the cutouts for an additional 30 minutes.

Make the spiced cranberry filling

  • In a medium-sized saucepan, combine 2C fresh or frozen cranberries, 1/2 C sugar, and 1-2 tsp minced or grated fresh ginger.
  • Note: use more sugar for a less tart filling, and more ginger for a spicier filling.
  • Heat the cranberry mixture over medium-high heat, stirring frequently, until the cranberries burst and start to break down and thicken, about 10 minutes.
  • Remove from heat and stir in 1 TBSP vegan butter.
  • Lightly mash the cranberry mixture. Or, blend or strain the cranberry mixture for a smoother filling.

Finish and assemble

  • Preheat oven to 325°F.
  • Bake the cookies for 9 – 11 minutes, keeping a close eye on them, as they can burn quickly.
  • Allow cookies to cool completely.
  • Add about 1 tbsp of cranberry filling to each cookie bottom, and then press on the top cookie.
  • Once all cookies are assembled, lightly dust with powdered sugar. The powdered sugar will dissolve into the cranberry jam, so you can just dust the entire cookie.

Notes

These cookies are best if eaten the day they’re assembled, as they do start to soften once the cranberry filling has been added. If you want to bake them ahead, you can bake the cookies and prepare the cranberry filling a day in advance, but be sure not to assemble them until shortly before serving.
You can bake the top cookie cutouts, just bake them for less time, about 5 minutes.