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Vegan Easter Linzer Cookies

Adorable two toned Vegan Easter Linzer Cookies are quick and so simple to make, you’ll wonder why you haven’t been making them all along! A ‘melt in the mouth’ buttery almond biscuit is sandwiched together with your favourite jams or spreads. They’re ‘almost’ too cute to eat! Free from Egg, Dairy and 100% vegan! Keep reading to learn how to make them.

Bunny shape cookies with a jam filling.

Vegan Easter Linzer Cookies

Linzer cookies are super popular around Easter time, and rightfully so! The combination of the buttery cookie alongside the fruity jam can’t be beaten. This recipe is a fruity versions of my viral Vegan Nutella Linzer Cookies. With over 11 million views on Instagram, let’s just say you’re going to LOVE them. The cookie is two toned white and baby pink, filled with a sweet seeded strawberry jam. Don’t they remind you of homemade Jammy Dodger’s? They are a fun, simple bake for Easter and they’ll impress everyone you share them with, if you do decide to share and not keep them all for yourself – haha!

Looking for more Easter recipes, check out my Vegan Carrot Cream Horns, Vegan Lemon Sheet Cake, Vegan Easter Bunny Madeleines and Puff Pastry Easter Nests. More of the BEST Vegan Easter recipes linked here.

Hands breaking open a sandwich cookie with jam inside.

Linzer cookies are two biscuits sandwiched together with a filling. Traditionally they’re filled with apricot or strawberry jam. The ‘Linzer’ comes from a city called Linzer, in Austria. This version has been modernised but has some of the same classic tastes and texture of the original bake. These cookies have a fruity twist with delicious two toned pink biscuits. They’re shaped in to bunnies using a mini bunny cookie cutter and larger bunny cookie cutter (NO BUNNIES HARMED IN THE MAKING OF THESE COOKIES). They’re dreamy! Great served with an afternoon tea or coffee.

Bunny shaped linzer cookies.

Why you’ll love these cookies:

I just know you are absolutely going to LOVE these cookies. Find the full written recipe and method in the recipe and at the bottom of the page.

  • They’re vegan – This recipe is 100% vegan / plant based and doesnt contain any animal derived ingredients!
  • Super fun design.
  • They melt in your mouth.
  • Jam filling is fresh and fruity, pairs really well with the butter cookie.
  • They’d make gorgeous as gifts in a little box.
  • Ready in under half an hour!
  • Great for storing.
  • Under 10 minutes bake time!
  • Only contains 6 ingrediebts,
  • Simple, easy to find ingredints.
  • Pretty pink colour.
  • Shape is versitile.
  • Perfect for Easter gatherings / parties.
Bite taken out of a linzer cookie with jam in the middle.

Ingredients and tools you’ll need:

Ingredients and tools needed for strawberry bunny linzer cookies. These cookies are insanely easy to make, here’s what you’ll need:

  • Plain / all purpose flour : You can use all purpose flour or gluten-free plain flour.
  • Icing / powdered sugar : To keep the biscuits super light and buttery use powdered sugar!
  • Dairy-free butter : Use vegan block butter. I recommend using Flora Plant Block, Naturli Vegan Block or Miyoko’s Vegan Butter.
  • Pink food gel: Us a high pigmented ‘vegan friendly’ food gel. My go-to is Rainbow Dust Pro Gel, linked here.
  • Almond extract: This is optional but really compliments the sweetness of the jam.
  • Dairy-free milk : You can use any dairy-free / vegan milk for this recipe including soya, almond, cashew or oat. Helps to make the cookie dough smooth.
  • Strawberry jam: Uses seeded or de-seeded. Just make sure it’s suitable for vegans.
  • Mini bunny cookie cutter: This is used to create the sweet design.
  • Mini heart cookie cutter: Use a mini cutter to chomp out a heart in the middle of the cookies so the jam can be seen.
  • Bunny cookie cutter: Use a larger bunny cookie cutter to chomp out the adorable shapes.
  • Rolling pin.
  • Baking tray.
  • Weighing scales: Be sure to use gram measurements for an accurate bake.
hand holding a easter linzer cookie with jam filling.

How to make Vegan Easter Linzer Cookies

The full written instructions and ingredient measurements are in the recipe card at the bottom of this post. Hit the “jump to recipe” button at the top of this post! Here, we’ll go over a quick brief overview of the steps.

  1. Make the dough

    Mix all of the dough ingredients into a bowl. Divide the mixture in two, add pink food gel to one half of the dough. You’ll have a white and pink cookie dough.

  2. Roll

    Roll out each dough individually, to approximately 1 inch thick. Use a mini bunny shape cookie cutter, chomp out the shapes and place the alternative colour bunnies to the alternative colour dough. You’ll have two separate patterned doughs. Use a large bunny shape cookie cutter to chomp out the shapes. Use the mini heart cookie cutter to chomp out the middle of only HALF the cookies.

  3. Bake

    Place in the middle of the oven, bake until lightly golden in colour, remove and cool before filling.

  4. Filling

    Spread the jam to one of the heart cookies then place a cookie with the heart cut out on top. Press down to stick. Serve and enjoy!!!

Pinterest pin of vegan easter linzer cookies.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Easter bunny shortbread cookies with jam filling

Vegan Easter Linzer Cookies

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4.7 from 3 reviews


These Vegan Easter Linzer Cookies are quick and easy to make. A rich buttery, almond biscuit is sandwiched together with your favourite jams or spreads. Shaped as bunnies for Easter, they’re almost too cute to eat! No-Egg, No-Dairy, 100% Vegan!


Units Scale

Ingredients for the biscuits

  • 300g of plain / all purpose flour
  • 80g of icing / powdered sugar
  • 150g of dairy-free block butter
  • 1/4 teaspoon of almond extract
  • 34 tablespoons of dairy-free milk
  • Pink food gel


  • Strawberry jam (vegan friendly, seeded or de-seeded)


  1. Pre-heat oven to 180°c fan (350°F, gas mark 4) and line 2 baking trays with grease proof paper. Set aside. 
  2. Add the flour, icing sugar, butter, almond extract and 3 tbs of dairy-free milk. Mix until a cookie dough forms. You can mix by hand or in a food processor.
  3. Remove 1/2 of the dough and set aside. Add a drop of pink food gel to half of the dough, combine into a light pink cookie dough. You can knead this in by hand, but it may stain your hands, best to wear some protective gloves. Also, don’t OVER mix the dough too much or it can become tough. You’ll then have 1 white dough and 1 pink dough. 
  4. Roll out each dough individually to the same thickness, around 1/2 to 1/4 inch thick. Use a mini bunny cookie cutter to cut out bunny shapes of each coloured dough. Place the pink bunnies into the light coloured dough and white bunnies in the pink colour dough so you have two patterned doughs. Watch the video for reference, as it’s better explained visually. Cut the bunnies in a uniform pattern for the best looking result. Refer to video for example. Use a rolling pin to roll and help the different coloured doughs to stick together.
  5. Use a medium sized bunny shape cookie cutter to chomp out the shaped cookies and place on the lined trays. TIP: Use a cookie spatula to help lift the cookies up and prevent them breaking apart, just be careful and they’ll keep their shape! Use the mini heart cookie cutter to cut out the middle of only half of the cookies (you want the other half full as these are for the base / bottom of the sandwich cookie).
  6. Place into the freeze for 5 minutes to help firm up the biscuits before baking.
  7. Place into the oven and bake for 8-10 minutes until lightly golden in colour. Remove from the oven and allow the biscuits to cool on the tray. 
  8. Flip all of the cookies (without the cut out) upside down. Spread or pipe strawberry jam on top of the cookie then place a cookie with the cut out on top. Press down to secure it in place.
  9. You could even sprinkle them with a dusting of icing sugar before serving. Serve and enjoy! 


To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature for 10-15 minutes before serving.  

 Best enjoyed within 2-3 days of making.

  • Prep Time: 5 minutes
  • Cook Time: 8-10 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American


  1. Alice
    March 5, 2024 / 11:22 am

    So easy and fun to make and they look great and taste delish 😋 5 🌟

  2. Anonymous
    March 14, 2024 / 8:56 am

  3. Anonymous
    March 22, 2024 / 10:39 am

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