Christmas Linzer Cookies

Christmas Linzer Cookies Recipe

By Lena's Vegan Living

🔪Prep Time: 50 mins

👩‍🍳Cook Time: 10 mins


1 ½ cup gluten free mix Red Bob’s mill or Anita’s Organic Mill

1 cup almond meal or flour

1 tsp baking powder

½ tsp baking soda

½ cup cooled vegan butter I use Earth Balance

1/4 cup Maple syrup

¼ cup arrow root powder

2 tbsp Ice cold water you may add more if needed, just be careful


1Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.

2Continue full speed until it looks like breadcrumbs.

3Add 1 tbs ice cold water and blend again. Add 1 tbsp maple syrup and blend again then repeat. Add rest of the maple syrup and blend full speed until the dough turns into a ball.

4Remove the dough, shape two balls and place them into refrigerator for 30min.

5Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.

6Take the first ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with. Keep

7rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.

8Preheat the oven to 350F, 180C.

9Gently insert your cookie cutter on the edge of the dough, remove the edges with sharp knife and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.

10Bake for t0 10min.

11•When ready, carefully transfer to a cookie rack and let it cool down for 15min.

12Apply about 1tbsp of jam in the centre of each cookie and gently press down.

13You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process.

14Before serving, you may apply some Erythritol on top instead of regular sugar if you like.

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