All Vegan Jam Filled Christmas Cookies – Linzer Cookies / Spitzbuben

easy vegan spitzbuben jam filled cookies therawberry christmas_3759

Christmas is really close so let’s get some baking done

Which of you has already started baking? I got down to cookies very early this year. I usually bake at the last minute – please don’t say any more – but this year I wanted to be a little earlier. But above all because I had so many ideas and would like to share them all with you.

I have prepared quite a few cookie recipes and have decided to start with the vegan Spitzbuben. Spitzbuben have all sorts of different names:

Linzer Cookies, Johannes Cookies, Hildabrödle, Pfauenaugen, Linzer Auge and probably a few more. If you know any other names, then bring them on and off to the comments.

I have veganized the rascals, of course, and I have to say, I’m totally amazed! My daughter didn’t get enough and my mother was in 7th place heaven too.

Making vegan Christmas cookies is actually not that difficult. Nowadays there are such great butter and milk alternatives that the difference is hardly noticeable and if you don’t need an egg, that’s pretty much it.

But now let’s get to the cookies! Have a lot of fun with the recipe and feel free to share your feedback in the comments below.

All Vegan Jam Filled Christmas Cookies – Linzer Cookies / Spitzbuben
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 22 mins
 

Perfect for Christmas baking. Vegan jam filled sandwich cookies! Whether with children, without children, with mom or alone. These are perfect for everyone! 🌱

Course: Cookies, Dessert
Keywords: Baking, christmas, Easy, for kids, jam filled sandwich cookies, presents from my kitchen, Recipe, sandwich cookies, Spitzbuben, therawberry, vegan, vegan baking, with kids, x-max
Servings: 20 Cookies
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 60 g ground almonds
  • 400 g spelt flour or regular one
  • 100 g confectionar's sugar + more for decoration
  • 1/2 teaspoon vanilla
  • 200 g vegan butter
  • 4 tbsp oat milk
  • 1/2 jar of jam of your choice ⎮for the filling
Instructions
  1. Beat the vegan butter and powdered sugar until frothy.
  2. Knead the remaining ingredients (except for the jam) to make a homogeneous dough.

  3. Chill the dough for 1 hour.
  4. Preheat the oven to 180 ℃/350 ℉ top and bottom heat. Line 2 baking sheets with parchment paper.

  5. Roll out the dough about 0.5-1cm thick and cut out 40 biscuits. Bake 20 of them directly on the middle rack for about 12 minutes.
  6. Cut a “hole” in the remaining 20 biscuits using a small cutter. You can take part in the small biscuits and decorate them in other ways.
  7. Then bake the biscuits with the "hole" also 10-12 at 180 ℃/ 350℉.

  8. Let the biscuits cool completely.
  9. Spread 1 teaspoon of jam on all of the whole biscuits.
  10. Dust all of the “hole” biscuits with powdered sugar.
  11. Then place the biscuits "with a hole" on top of a biscuit with jam. Done!

  12. Holds up in an airtight container for about 2 weeks.

  13. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

Have fun trying! And check back the days, because this week there are still some vegan cookie recipes going online on the blog and over on Instagram.

Until then!

Your Marie

Author: Marie Dorfschmidt

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