Strawberry Jam Cookies (Dairy-Free Linzer-Style Cookies)
- Rolling Pin
- Fluted cookie cutter 2 sizes: one large, one small for center cutout
- 2 Baking sheets
- Wire rack
- Small sieve
INGREDIENTS
- 1 cup/200 grams plant-based butter
- ¾ cup/100 grams powdered sugar
- 2½ cups/330 grams all-purpose flour
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ cup/160 grams strawberry jam
- Powdered sugar, for finishing
INSTRUCTIONS
- In a stand mixer fitted with the paddle attachment or in a food processor, combine the plant-based butter, powdered sugar, flour, and vanilla. Mix on low speed until the mixture resembles coarse crumbs.
- Add the egg and continue mixing just until a smooth dough forms. Do not overmix. Shape the dough into a flat disc, wrap tightly in plastic wrap, and chill for 1 hour.
- Heat the oven to 350°F/175°C. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to ½ inch/1.25 cm thickness. Using a floured 2-inch/5 cm round or fluted cookie cutter, cut out an even number of cookies. For half the cookies, use a smaller cutter (around ¾ inch/2 cm) to cut out a hole in the center.
- Transfer the cookies to the prepared baking sheets, spacing them slightly apart. Chill the trays for 10 minutes before baking to help the cookies hold their shape.
- Bake for 12 to 14 minutes, until the edges are pale golden. Let cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Dust the top cookies (the ones with holes) generously with powdered sugar. Spoon or pipe about 1 teaspoon of jam onto the flat side of each bottom cookie. Carefully place the tops over the jam to form sandwiches.
- Let rest for 30 minutes before serving to allow the jam to settle. Store in an airtight container for up to 3 days.
FAQ
How can I prevent the jam from leaking out of the cookies?
Make sure the cookies are completely cooled before assembling, and don’t overfill them—about 1 teaspoon of jam is enough. Use a thick, high-quality jam rather than one that’s too runny, as thinner jams tend to ooze out more easily. After sandwiching, let the cookies sit at room temperature for at least 30 minutes so the jam has time to set slightly. If you notice leakage after baking, it may be due to overbaking the base, making it too brittle to hold the filling properly.
What is the best way to keep the strawberry jam cookies fresh?
Store them in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent them from sticking. Because these cookies are filled with jam, it’s important to let them sit after assembly so the filling slightly adheres to both sides, helping them hold together well. If you’re storing them longer, consider assembling them just before serving to preserve their texture. Refrigeration isn’t ideal, as it can dry out the cookie base and alter the jam’s consistency.
Can I freeze the strawberry jam cookies?
You can freeze strawberry jam cookies either fully assembled or as separate components. To freeze the dough, wrap it well in plastic and then in foil, and freeze for up to 2 months. Let it thaw in the refrigerator before rolling out. Baked cookies (without jam) can be frozen in layers separated by parchment. Once thawed, fill with jam and dust with powdered sugar. If freezing them already filled, freeze in a single layer first, then stack with parchment between layers. Thaw at room temperature, and dust with fresh powdered sugar before serving.
How do I make these strawberry jam cookies gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent. Avoid using single flours like almond or coconut flour alone, as they don’t have the right structure for this type of cookie. Mix the dough gently and chill thoroughly before rolling to prevent crumbling. Bake a test cookie first to ensure it holds together well. The result should still be tender and crumbly, just like traditional strawberry jam cookies.
Why is my dough cracking when I roll it out?
It may be too cold or too dry. Let it sit at room temperature for 5 to 10 minutes after chilling so it softens slightly. You can also knead it gently with your hands to make it more pliable. If the dough was overmixed or too much flour was added, it can become stiff—measure carefully and mix only until combined. For strawberry jam cookies, the dough should be soft but not sticky, and roll out smoothly on a lightly floured surface.
Can I make the dough ahead of time?
Once mixed, wrap it tightly in plastic wrap and refrigerate for up to 48 hours. You can also freeze it for up to 2 months. When ready to bake, thaw frozen dough in the refrigerator overnight and let it sit at room temperature for 10 minutes before rolling out. Making the dough ahead helps deepen the flavor and improves texture. Just make sure it’s well-wrapped to avoid absorbing odors or drying out.
Why are my strawberry jam cookies too soft or falling apart?
It’s likely due to underbaking or too much moisture in the dough. Ensure the cookies bake until the edges are just starting to turn golden. If the dough feels overly soft when rolling out, chill it again for 10 to 15 minutes. Additionally, avoid overfilling with jam, as the moisture can soften the bottom cookie. Let the cookies cool completely before assembling, and give them time to set after sandwiching so the jam adheres properly. Using a thicker jam also helps the cookies hold together.
