Raspberry Lemon Linzer Cookies, Vegan

My Raspberry Linzer cookies look as beautiful as they taste so they make the perfect gift!  I make them every Christmas and  Valentine’s Day. They are light, flaky and tender with a hint of lemon in the dough and filling.  This recipe is nut free and vegan which makes them classroom party friendly!

Happy Valentine's Day!

Print Recipe!

Raspberry Lemon Linzer Cookies


  • 1 Cup Earth Balance Buttery Sticks (2 Sticks), Room Temperature
  • 3 oz Tofutti Cream Cheese, Room Temperature
  • ½ Cup Sugar (I Use Organic Cane Sugar)
  • 1 tsp. Vanilla
  • 1 tsp. Lemon Zest
  • 2 Cups All Purpose Flour
  • ¼ tsp. Salt

  • ½  Cup Raspberry Jam
  • 1 Tbsp. Lemon Juice
  • 2 tsp. Lemon Zest

Makes 16, 3 inch Sandwich Cookies
  1. Preheat oven to 350 degrees
  2. In the bowl of a stand mixer cream together butter and Tofutti until fluffy, about 3-5 minutes.
  3. Add sugar, vanilla and lemon zest, blend until combined.
  4. Sift in flour and salt, blend.  Careful not to over mix.
  5. Transfer on to plastic wrap and form into a disc, cover with plastic wrap and chill for at least an hour in the refrigerator.
  6. Cut dough in half and on a lightly floured surface roll out dough until about ¼ inch thick.   Cut out circles with 2.5 -3-inch cookie or biscuit cutter.  Place on a parchment lined baking sheet.  Continue with other half of dough.  
  7. With a decorative 1-inch cookie cutter cut out centers of half of the cookies.  Place centers on prepared cookie sheet for bite-size cookies.  
  8. Combine all dough scraps and chill before rolling out again.
  9. Bake for 10 -12 minutes or until cooked through and golden.
  10. Carefully transfer cookies to wire rack to cool completely before filling with jam mixture.  

To make Filling
  • Stir together in a medium bowl raspberry jam, lemon juice and lemon zest, set aside.  

Assembling Cookies
  • Spread filling on the solid cookie rounds top with cut out cookie rounds.  
  • Dust with powdered sugar.  
  • Store in airtight container.


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