Strawberry Linzer Cookies

Strawberry Linzer Cookies

Strawberry Linzer Cookies (Vegan and Grain-Free)

I was recently thumbing through a King Arthur Flour catalogue when I ran across their mini alphabet cutters. I knew right then and there that as soon as those babies hit my doorstep, I’d be baking up vegan and grain-free alphabet linzers. And oh my, they’re so satisfying to use! I’m going to be spelling out every name, holiday and birthday in linzers from now on! (Ok, I won’t make it past summer). BUT, I think it could be such a lovely way to honor a guest, for example, by “writing” their name in confections. It’s also perfect for the narcissist, as you can of course spell out your own name. 😉
A few things I wanted to mention before we get started–after you have made the dough, make sure to use it in a timely fashion as it can dry out. I’m also going to recommend a tool that is so helpful in transferring small cookies and crackers to a baking sheet. If you are interested, you can find it here.
Finally, these delicious cookies keep best with just a loose layer of saran wrap. They will soften if stored in an airtight container and you want them to stay crisp! (Unless of course you like them super soft).
Alright, enough of my going on, why don’t we head on down to the recipe! 🙂

Whisk together almond flour, potato starch, sugar, guar gum and salt.
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Scoop 1/4 cup vegan butter from container, break into pieces and place in dry mix. Then using a pastry cutter, cut vegan butter into flour until evenly distributed-pieces of butter should be no larger than pea size.
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Add almond milk and vanilla and mix by hand until dough has formed. (You may use stand mixer if preferred). Dough will be a bit sticky.
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Roll out dough in between two pieces of parchment paper. (I use perfection strips to ensure dough is rolled out evenly)
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Cut out cookies and carefully lift with small spatula and place onto parchment paper lined cookie sheet. Once all of the cookies are transferred to the cookie sheet, take a smaller cutter and cut out the center of half of the cookies. Place in the oven and bake at 350 degrees for about 30 minutes or until golden. (They will still be a bit soft, but will crisp up on the cooling rack. Remove from oven earlier if you prefer a softer cookie). Rotating cookie sheet 180 degrees at 15 minutes will help them bake evenly.
cutout

Remove from oven, transfer cookies to cooling rack and let cool completely. Place cookies with cutouts on parchment paper and dust with powdered sugar.
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Spread jam on the flat side of the remaining half of the cookies.
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Place the sugared cookies on top to create sandwich. If stored in an airtight container, they will soften. I recommend storing on a plate and lightly covering with saran wrap so they will maintain crispness. Enjoy!
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Strawberry Linzer Cookies


  • Author: Lila Ruth
  • Prep Time: 45 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 18 linzer cookies 1x

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 3/4 cup potato starch (not potato flour)
  • 2/3 cup sugar
  • 1/4 teaspoon guar gum (Bob’s Red Mill)
  • 1/4 teaspoon salt
  • 2/3 cup strawberry jam
  • 1/4 cup vegan butter (I use Earth Balance soy-free).
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, guar gum and salt.
  3. Scoop 1/4 cup vegan butter from container, break into pieces and place in dry mix. Then using a pastry cutter, cut vegan butter into flour until evenly distributed-pieces of butter should be no larger than pea size.
  4. Add almond milk and vanilla and mix by hand until dough has formed. (You may use stand mixer if preferred). Dough will be a bit sticky.
  5. Roll out dough in between two pieces of parchment paper. (I use perfection strips to ensure dough is rolled out evenly).
  6. Cut out cookies and carefully lift with small spatula and place onto parchment paper lined cookie sheet. Once all of the cookies are transferred to the cookie sheet, take a smaller cutter and cut out the center of half of the cookies.
  7. Place in preheated oven and bake at 350 degrees for about 30 minutes or until golden. (They will still be a bit soft, but will crisp up on the cooling rack. Remove from oven earlier if you prefer a softer cookie). Rotating cookie sheet 180 degrees at 15 minutes will help them bake evenly.
  8. Remove from oven, transfer cookies to cooling rack and let cool completely.
  9. Place cookies with cutouts on parchment paper and dust with powdered sugar.
  10. Spread jam on the flat side of the remaining cookies. Then place the powdered cookies on top to create a sandwich. If stored in an airtight container, they will soften. I recommend storing on a plate and lightly covering with saran wrap so they will maintain crispness. Enjoy!

Keywords: grainfree, vegan, glutenfree, linzercookies, cookies, dessert, holidaybaking

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2 Comments

  1. Hi Lila Ruth,
    What does the second ingredient mean, “3/4 cup potato starch (not potato starch)”?
    I’ve never made linzer cookies before, and I”m so glad to have found your vegan version!

    1. Hi Sara, thanks so much for catching that, so sorry for the error! We just went in and fixed it. It’s supposed to read “not potato flour”. I’ve mistakenly bought potato flour instead of potato starch and like to keep that reminder in the recipes. I hope you love the Linzer Cookies!! 😀

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