Go Back
+ servings
Light brown cookies in shapes of heart, star and circle filled with red jam is scattered around on a black surface.
Print

Vegan Lemon Shortbread Cookies

These vegan lemon cookies are buttery shortbread ones with a deliciously tangy lemon flavor from freshly squeezed lemon juice and freshly grated lemon zest. They are delicious on their own, but turning them into blueberry jam-filled linzer cookies is like a match made in heaven. 
Course Dessert
Cuisine Dairy-free, Egg-free, European, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword blueberry lemon cookies, gluten-free cookies, gluten-free lemon cookies, jam filled cookies, lemon cookies, vegan lemon shortbread cookies
Prep Time 15 minutes
Baking time 10 minutes
Total Time 25 minutes
Servings 40 thin round cookies
Calories 53kcal

Ingredients

Filling ideas

  • Blueberry jam

Instructions

Making vegan lemon cookies

  • Preheat the oven to 390 Fahrenheit (ca. 199 °C).
  • Add all ingredients (rice flour, buckwheat flour, lemon juice, lemon zest, corn starch, sugar, butter, salt) to a food processor and pulse until you get a crumble texture.
  • Take a mixing bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a cookie dough ball. If the ball is dry and crumbles still after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers. 
  • Take your rolling mat and lightly flour it. Roll the cookie dough thin, about ¼- ½ inches. Choose your favorite cookie cutter and cut out the shapes you want.
  • Roll the dough thin 4 mm (approx. ¼-inch). Choose your favorite cookie cutter and cut out the shapes you want.
  • Bake the plain lemon cookies on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them at 8 minutes.

Making vegan linzer cookies

  • If you want to fill the cookies with jam, make sure you cut and bake the cookies in pairs. One whole cookie and one with a “window”.
  • Spread a bit of blueberry jam on top of the bottom cookie. Place the top cookie or the “window” cookie on it and gently press it together. 

Notes

  • Measure it with a scale – Baking is about precision. I always measure the ingredients on a scale and convert the recipe back to cups. I use King Arthur’s Weight Chart to ensure that the cup measurements align with the grams. If you want to make perfect cookies every time, use a scale.
  • Flour your surface – I recommend using rice flour as it has a grainy consistency. The dough rolls all over it effortlessly.
  • Use saran wrap or cling foil – It doesn’t matter which recipe it is, whether a pie or pizza crust or a cookie; I always use saran wrap on the top, so the dough will not stick to the rolling pin. If you do that, you can save so much time and hassle.
  • Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a silicone baking sheet, especially if you want to bake multiple batches. The main reason is that cookies can be very soft while hot. If you try to transfer them, they may break or crumble. Using parchment paper, you can move the cookies to a wire rack without touching them and bake the next batch without downtime. 
  • Place them close – You can place them relatively close to each other as there is no baking powder, baking soda, or any other type of leavening. Which means they will not rise significantly.
  • When are they ready? – If they start to brown on the edges, you are too late.

Nutrition

Serving: 1cookie without filling | Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 33mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg