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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